What are you brewing?
Replies to This Discussion
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Permalink Reply by Mr Agsy on
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Hoppy American Amber Ale
My grains just arrived for this recipe so going to brew it up this weekend.. It was a recipe taken from another forum that i slightly modified due to the LHBS not having any magnum hops and Dennys Favorite 50 yeast (wyeast 1450).. I'm also going to lower the IBU's from the orig recipe..
Yeast: US-05
Batch Size (Gallons): 5 gallons = 19 liters
Target Original Gravity: 1.065
Target Final Gravity: 1.015
IBU: 40
Boiling Time (Minutes): 604.53 Kg Pale Malt (2 Row)
454g Crystal Malt - light
454g Munich Malt
227g Biscuit Malt
227g Crystal Malt - Medium
227g Golden Naked Oats
56 g Chocolate Malt
7 grams Columbus hops 60 min boil
28 grams US cascade hops 10 min boil
28 grams US centennial hops 10 min boil
28 grams US cascade hops 0 mins
28 grams cenntenial hops 0 min
US 05 Ale yeast
Mash in 17 liters at 152 f (67 degrees) for 60 mins
Batch sparge with 17.5 liters at 158f (70 degrees) to to get boil volume of 23 liters
Ferment for two weeks at 18c - 20c
I'm hoping the finished product should look similar to this
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Permalink Reply by William Fitzgerald on
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Been a while since I've posted on here...
Golden Ale (25L)
OG 1.051, FG 1.011
Est ABV: 5.2%
Bitterness ratio: 0.684
4.80kg 2-Row
1.00kg Munich Type 2
200g Caramunich Type 1
24g Pacific Jade @60
16g Pacifica @15
Whirlfloc tablet @10
Yeast nutrient @5
16g Pacifica @0
WLP007 Dry English Ale Yeast (I want to repeat this recipe with WLP060 and WLP570 sometime).
Mash in: 15.5L water @73C. Rest at @66C for 75 mins.
Fly sparge: 27.5L water @75C
Pre boil gravity 1.038 (temp adjusted)
Boil 90 mins
Fermentation: 2 weeks. First week @18C then raise to 22C.
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Permalink Reply by Cain Harland on
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Got this on the boil at the mo.
IBUs are probably a bit lower than stated as I calculated for Sav then decided to go with a 50:50 mix of sav and simcoe.
Efficency will probably be way off as I started crushing the grain directly into the strike water but had the drill on reverse so it shot a bit of crushed grain round the outside.
Sav and simcoe 20L
Original Gravity: 1.070 (1.056 - 1.075)
Terminal Gravity: 1.017 (1.010 - 1.018)
Color: 9.43 (6.0 - 15.0)
Alcohol: 6.89% (5.5% - 7.5%)
Bitterness: 70.1 (40.0 - 70.0)
Ingredients:
6.0 kg (93.4%) Gladfields Pale Ale - added during mash
0.1 kg (1.6%) Carapils®/Carafoam® - added during mash
0.2 kg (3.1%) Pale Crystal Malt - added during mash
0.12 kg (1.9%) Acidulated Malt - added during mash
7.5 g (3.3%) sav and simcoe (14.0%) - added first wort, boiled 90 m
5.0 g (2.2%) sav and simcoe (14.0%) - added during boil, boiled 60 m
13.5 g (6.0%) sav and simcoe (14.0%) - added during boil, boiled 20 m
50.0 g (22.1%) sav and simcoe (14.0%) - added during boil, boiled 10 m
50.0 g (22.1%) sav and simcoe (14.0%) - added during boil
50.0 g (22.1%) sav and simcoe (14.0%) - steeped after boil
50.0 g (22.1%) sav and simcoe (14.0%) - added dry to primary fermenter
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Permalink Reply by Mark Nijssen on
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I brewed this on Saturday
Hoppy Red Ale - all Gladfields (well almost) first big brew at 66 litres SG 1.051 so hopefully around 5%abv. Based on a mad fermentationist recipe.
American Ale Malt 86%
Munich 6%
Redback 6%
Pale Chocolate 2%
1272
green bullet @ 60mins
Amarillo and Centennial @ flameout/whirlpool
dry hop same at 3 days
dry hop same at 7 days
split into thee fermenters
I have experimented with one and after the krausen dropped I have added 3 sticks cinnamon and 2 vanilla pods and 2kgs of manuka honey for a wee Christmas cakey type deal. I estimated that this should end up at around the 7.5-8% mark
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Permalink Reply by David R on
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Tis the season for it, I'm brewing this pils tomorrow; http://www.forum.realbeer.co.nz/group/clone-brews/forum/topics/panh...
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Funny, I am brewing a Pilsner this Saturday as well. I have finally managed to acquire some Riwaka hops. All malts from Weyermann.
25L batch
Mash water: 15.5L @73C
5.00kg Pilsner Malt
1.00kg Vienna Malt
200g Acidulated Malt
Mash for 75 mins @66C.
Sparge water: 28.0L @75C
Boil 90 mins
25g Magnum @60
25g Riwaka @20
25g Riwaka @10
Whirlfloc tablet @10
Yeast nutrient @5
50g Riwaka @0
WLP802 Czech Budejovice, 2x 1.75L starters
Primary: 3 weeks @10C + 2 days @18C
Secondary (lagering): 5 weeks @1C
Carbonation should be 2.3 - 2.5 vols (so add 1 tsp sugar per 750ml bottle if bottle carbonating).
OG 1.052
FG 1.010
Est ABV 5.4%
BU:GU 0.826
N.B. I add 1/2 tsp gypsum to my mash and sparge water, and to the boil now whenever I brew a hop-forward beer. My brewing water is soft, low in sulfate...doctoring it has definitely helped the beer retain bitterness.
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Permalink Reply by Steve Dorrington on
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My second Pilsner is based on a Homebrew West recipe. "NZ Hoppy Pilsner"
5kg NZ Pilsner
150g Carahell
300g Gladiator
100g Acidulated Malt
Mash at 62degC for 60 mins, recirc at 65 rising to 75 deg C over 30 mins.
Got 33L @ SG1.037
90 min boil.
7g Southern Cross hops @ 60 mins
10g Motueka @ 20 mins
60g Motueka & 10g NZ Cascade @ 10 mins
24L @ OG 1.047
2x S-23 Yeast for 7 days
Ferment @ 14 deg C
80g Motueka & 20g NZ Cascade for 4 days
Txfr secondary.
Work in Progress. I'm looking for something thirst quenching and not too malty or sweet. More like a lawn mowing beer.
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Schwarzbier
4-C Schwarzbier (Black Beer)
Size: 40.0 L @ 20 °C
Original Gravity: 1.053 (1.046 - 1.052)
Terminal Gravity: 1.013 (1.010 - 1.016)
Color: 21.83 (17.0 - 30.0)
Alcohol: 5.23% (4.4% - 5.4%)
Bitterness: 26.9 (22.0 - 32.0)
Ingredients:
5 kg (49.5%) Pilsner Malt - added during mash
4 kg (39.6%) Munich TYPE II - added during mash
.4 kg (4.0%) Caramunich® TYPE II - added during mash
0.5 kg (5.0%) German Carafa II - added during mash
0.2 kg (2.0%) Acidulated Malt - added during mash
65 g (65.0%) Pacifica (5.5%) - added first wort, boiled 90 m
17.5 g (17.5%) Pacifica (5.5%) - added during boil, boiled 20 m
17.5 g (17.5%) Pacifica (5.5%) - added during boil, boiled 5 msingle infusion at 64c
4packs mangrove jacks Bavarian lager
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Permalink Reply by Crusader-Rob on
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For the first time in awhile I've got the opportunity to do something really different/interesting.
So I've decided to brew an imperial stout............with farmhouse yeast.
WLP670 to be exact
79% pale ale malt. From gladfield.
5.5% Amber malt.
5% pale chocolate.
5% Carafa II
2% caramunich II
2% special B
2% Roated wheat gladfield.
OG 1.085 FG 1.015
40IBU BITTERING
50g @5 east Kent Golding.
Had some 670 slurry. Wanted a big beer. Figured why not.
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Great brew day and first real run for the new RIMS tube. Being able to mash in a little low and bump the temp up sure takes a bit of pressure off. Would have been 100% simcoe but had a little bag of mosaic lying around so chucked it in at 1min hopefully it will add a little complexity.
Simcoe PA
14-B American IPA
Size: 40.0 L @ 20 °C
Efficiency: 70.18%
Original Gravity: 1.070 (1.056 - 1.075)
Terminal Gravity: 1.018 (1.010 - 1.018)
Color: 7.92 (6.0 - 15.0)
Alcohol: 6.92% (5.5% - 7.5%)
Bitterness: 55.8 (40.0 - 70.0)
Ingredients:
7 kg (50.5%) Gladfield Lager Malt - added during mash
6.0 kg (43.3%) Gladfield Pale Ale - added during mash
0.6 kg (4.3%) CaraMalt - added during mash
.25 kg (1.8%) Acidulated Malt - added during mashSingle infusion @ 67c
10 g (1.7%) Warrior® (16.0%) - added first wort, boiled 90 m
40 g (7.0%) Simcoe® (13.0%) - added during boil, boiled 15 m
45 g (7.8%) Simcoe® (13.0%) - added during boil, boiled 10 m
75 g (13.0%) Simcoe® (13.0%) - added during boil, boiled 5 m
60 g (10.4%) Mosaic (13.0%) - added during boil, boiled 1 m
45 g (7.8%) Simcoe® (13.0%) - added during boil, boiled 1 m
100 g (17.4%) Simcoe® (13.0%) - steeped after boil
200 g (34.8%) Simcoe® (13.0%) - added dry to primary fermenter
3.0 ea Fermentis US-05 Safale US-05
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Sound nice - have you got any photos of your rims
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Heres the RIMS and little control panel. Its supposedly 3 kw but runs sweet of a 10amp circuit.
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