What are you brewing?

Replies to This Discussion

Permalink Reply by JoKing on August 12, 2009 at 1:23pm

Coming Soon.........

Debilitated Defender
19-C American Barleywine

Size: 23.04 L
Efficiency: 76.0%
Attenuation: 80.0%
Calories: 355.81 kcal per 12.0 fl oz

Original Gravity: 1.106 (1.080 - 1.120)
Terminal Gravity: 1.021 (1.016 - 1.030)
Color: 27.97 (19.7 - 37.43)
Alcohol: 11.33% (8.0% - 12.0%)
Bitterness: 95.0 (50.0 - 120.0)

Ingredients:
10.0 kg Global Kolsch Malt
1.0 kg CaraMalt
25 g Columbus (14.2%) - added during boil, boiled 79.0 min
25 g Columbus (14.2%) - added during boil, boiled 30 min
30 g Columbus (14.2%) - added during boil, boiled 10 min
50 g Centennial (9.7%) - added during boil, boiled 10 min
50 g Cascade (5.8%) - added during boil, boiled 10 min
50 g Centennial (9.7%) - added during boil, boiled 1 min
50 g Cascade (5.8%) - added during boil, boiled 1 min
20 g Columbus (14.2%) - added during boil, boiled 1 min

00:03:00 Mash In - Liquor: 24.2 L; Strike: 73.55 °C; Target: 65.0 °C
01:33:00 Mash - Rest: 90.0 min; Final: 63.0 °C
01:33:00 Sparge - Sparge Volume: 45.9 L; Sparge Temperature: 75.6 °C; Runoff: 46.1 L

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Permalink Reply by Mark on August 12, 2009 at 1:38pm

how long do you boil for to get your volume down?

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Permalink Reply by JoKing on August 12, 2009 at 1:55pm

This one is 2 hours.

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Permalink Reply by Stu McKinlay on August 12, 2009 at 2:21pm

looks delicious. nice to see the long boil but i'd love to see some crystal or darker cara in there too...

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Permalink Reply by JoKing on August 12, 2009 at 2:28pm

Wasn't sure about the Cascade - so dicided to arse it off. I'll brew my West Coast Blonde and repitch from that slurry......

Debilitated Defender
19-C American Barleywine

Size: 24.19 L
Efficiency: 76.0%
Attenuation: 80.0%
Calories: 350.1 kcal per 12.0 fl oz

Original Gravity: 1.105 (1.080 - 1.120)
Terminal Gravity: 1.021 (1.016 - 1.030)
Color: 29.94 (19.7 - 37.43)
Alcohol: 11.14% (8.0% - 12.0%)
Bitterness: 132.1 (50.0 - 120.0)

Ingredients:
9.5 kg Global Kolsch Malt
.7 kg CaraMalt 37EBC
.3 kg British Crystal 120EBC
.5 kg White Table Sugar (Sucrose)
50 g Columbus (14.2%) - added during boil, boiled 90 min
30 g Columbus (14.2%) - added during boil, boiled 10 min
50 g Centennial (9.7%) - added during boil, boiled 10 min
50 g Amarillo (8.4%) - added during boil, boiled 10 min
50 g Centennial (9.7%) - added during boil, boiled 1 min
50 g Amarillo (8.4%) - added during boil, boiled 1 min
20 g Columbus (14.2%) - added during boil, boiled 1 min


00:03:00 Mash In - Liquor: 23.1 L; Strike: 73.55 °C; Target: 65.0 °C
01:33:00 Mash - Rest: 90.0 min; Final: 63.0 °C
01:33:00 Sparge - Sparge Volume: 43.81 L; Sparge Temperature: 75.6 °C; Runoff: 44.0 L

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Permalink Reply by Stu McKinlay on August 12, 2009 at 3:42pm

mums!

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Permalink Reply by Mike Neilson on August 13, 2009 at 8:17am

Looks about Exactly what I was going to brew!! oh well!!

Was going to brew an NZIPA but this weekend but looks like now its this

92% Golden Promise
6% Crystal 90
2% Crystal 150

68 Deg Mash

7 IBU of Styrian Goldings @ 60, 30, 10, 1

1.040
28 IBU

Out of style but WLP001

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Permalink Reply by JoKing on August 13, 2009 at 8:53am

Nice starter!

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Permalink Reply by Mike Neilson on August 13, 2009 at 9:25am

Yeah should be drinking when your down!!

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Permalink Reply by Mike Neilson on August 16, 2009 at 2:49pm

All done, 21L with WLP001 and 9L with Brett Brux!! YEAH!! Going to Dry hop the WLP001 with 15g Amarillo and 15g Motueka. Will post some pics of the brett fermentation as it fucken weird!!

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Permalink Reply by jt on August 14, 2009 at 7:35am

A month or two back when I was taking a hydrometer sample of a pretty bland Blonde, I wondered about sprucing it up a little.
I mean it was ok for what it was, it had some good malt, some bittreness and a bit of Hallertau flavour - but it wasn't anything to make you go wow
So I dry hopped with some Motueka and Cascade and I was really pleased with the result, just added that extra dimension and made me want another pint, sort of beer.

Now it's time to brew again and I thought I'd move the dry hops back into the boil, but what should I change with the existing hops ?
Grain bill is 95% ADM Pils, 5% Caramalt and US-05
The previous hopping was for 1.040 and 24 litres in the fermenter
15 IBU Super Alpha @ 60,
6 IBU Hallertau @ 30,
5 IBU Hallertau @15
15gm each Mot & Cascade dry hopped

Thought about bittering with Hallertau and some of each Cascade and Mot at 30 and 15
Or maybe bitter with cascade and use the Motueka later

What do you think would work ?

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Permalink Reply by denimglen on August 14, 2009 at 6:01pm

Brewing this tomorrow for the WBC.

Fat Pig

5.70 kg ..Pale Malt (2 Row) UK (Bairds) (3.1 SRM) Grain 90.48 %
0.20 kg .Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 3.17 %
0.10 kg .Cara-Pils (2.0 SRM) Grain 1.59 %
0.10 kg .Carahell (Weyermann) (13.7 SRM) Grain 1.59 %
0.10 kg .Crystal, Pale (Bairds) (50.8 SRM) Grain 1.59 %

25.00 gm .Southern Cross [13.80 %] (60 min) Hops 40.9 IBU
15.00 gm .Columbus (Tomahawk) [14.00 %] (30 min) Hops 19.1 IBU
30.00 gm .Columbus (Tomahawk) [14.00 %] (15 min) Hops 24.7 IBU
20.00 gm .Columbus (Tomahawk) [14.00 %] (0 min) Hops -
20.00 gm .Chinook [11.60 %] (0 min) Hops -
20.00 gm .Simcoe [13.00 %] (0 min) Hops -
20.00 gm .Amarillo [8.40 %] (0 min) Hops -
10.00 gm .Amarillo [8.40 %] (Dry Hop 10 days) Hops -
15.00 gm .Ahtanum [6.00 %] (Dry Hop 10 days) Hops -
15.00 gm .Columbus (Tomahawk) [14.00 %] (Dry Hop 10 days) Hops -
15.00 gm .Chinook [11.60 %] (Dry Hop 10 days) Hops -
10.00 gm .Simcoe [13.00 %] (Dry Hop 10 days) Hops -

0.10 kg .Table Sugar (Sucrose) (0.0 SRM) Sugar 1.59 %

1 Pkgs American Ale (Wyeast Labs #1056)

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