What are you brewing?

Replies to This Discussion

Permalink Reply by Colin Slater on October 2, 2012 at 11:53am

I was going to run up a quick Landlord and I need Styrian Golding - assume i can use NZ Styrian Golding but where do you get them from ?

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Permalink Reply by Will J on July 19, 2009 at 9:45am

Hey guys

Second drunken pope lager. Here's the recipe. No mocking this time.

Batch Size: 24.00 L
Estimated Color: 4.0 SRM (3.5-6.0 SRM)
Bitterness: 39.9 IBU (35.0-45.0 IBU)

Amount Item Type % or IBU
5.20 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 94.2 %
0.17 kg Cara-Pils/Dextrine (2.0 SRM) Grain 3.1 %
0.15 kg Munich Malt (9.0 SRM) Grain 2.7 %
18.00 gm Columbus (Tomahawk) [14.20%] (60 min) Hops 25.2 IBU
20.00 gm Hallertauer, New Zealand [6.60%] (30 min) Hops 10.0 IBU
20.00 gm Hallertauer, New Zealand [6.60%] (10 min) Hops 4.7 IBU

Cheers

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Permalink Reply by Mike Neilson on July 19, 2009 at 11:49am

Just Doughed in Beer 3 of the weekend!!

Belgian Porter
Brew Type: All Grain Date: 22/08/2009
Style: Belgian Specialty Ale Brewer: Michael Neilson
Batch Size: 23.00 L
Boil Volume: 30.41 L
Boil Time: 90 min
Brewhouse Efficiency: 80.00 %

4.50 kg Kolesh (8.0 EBC)
1.00 kg Vienna Malt (6.9 EBC)
0.40 kg Oats, Flaked (2.0 EBC)
0.30 kg Caraaroma (256.1 EBC)
0.25 kg Caramel/Crystal Malt - 40L (90.0 EBC)
0.16 kg Carafa II
0.16 kg Pale Chocolate
20.00 gm Nugget (90 min)
30.00 gm Motueka (15 min)
40.00 gm Styrian Goldings (10 min)
50.00 gm Styrian Goldings (0 min)
Anise, Star (Boil 30.0 min)
1 Pkgs Brettanomyces Bruxellensis (Wyeast Labs #3112) [Add to Secondary] Yeast-Ale
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat

SG 1.075 57% SG - IBU

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Permalink Reply by denimglen on July 19, 2009 at 4:18pm

Let's Get Mild!

Batch Size: 20.00 L
Boil Size: 29.50 L
Estimated OG: 1.036 SG
Estimated Color: 21.5 SRM
Estimated IBU: 17.8 IBU
Brewhouse Efficiency: 66.00 %
Boil Time: 65 Minutes

3.05 kg ..Pale Malt (2 Row) UK (Bairds) 86.89 %
0.16 kg .Caramunich II (Weyermann) 4.56 %
0.16 kg .Crystal, Dark (Bairds) 4.56 %
0.07 kg .Black Malt (Bairds) 1.99 %
0.07 kg .Chocolate Malt, Pale (Bairds) 1.99 %

60 min @ 68.0 C

2.00 gm .Amarillo (60 min)
10.00 gm .Amarillo (30 min)
10.00 gm .Ahtanum (30 min)
10.00 gm .Amarillo (0 min)
15.00 gm .Ahtanum (0 min)

1 Pkgs London Ale III (Wyeast Labs #.1318) Yeast-Ale

Water profile - Ca - 99, Mg - 12, Na - 60, Cl - 71, SO4 - 72, HCO3 - 206

Brewed the above yesterday.

Trying to figure out what to brew next weekend, have some harvested 1056, tossing up porter, aIPA, American Stout. Hmmmmmmmmmmmmmmmmmmmmm............

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Permalink Reply by Reviled on July 19, 2009 at 8:54pm

Managed to get two brews done today,and more importantly got the monster mill working :o) I brewed an IPA and Unspeakable Pale ale Mk IV.. Crushed the first one with the gap at .045" and the second at .040", just chilling the 2nd now so will be interesting to see if theres much difference??

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Permalink Reply by studio1 on July 19, 2009 at 9:54pm

yeah keen to know how your figures turn out. i set mine at 1mm. I bought a feeler gauge then found one lying on the road in pieces the same day....nuts

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Permalink Reply by studio1 on July 21, 2009 at 5:33pm

just mashing:

A Belgian Pale Ale based on Jamil's Recipe

OG 1.052 IBU: 26

5.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain
0.35 kg Caramunich Malt (56.0 SRM) Grain
0.23 kg Munich Malt (9.0 SRM) Grain

60 min 37.00 gm Pacific Hallertauer, New Zealand
40 min 9.00 gm NZ Styrian Goldings
15 min 6.00 gm NZ Styrian Goldings

Wyeast 3522 Belgian Ardennes

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Permalink Reply by Reviled on July 22, 2009 at 12:30pm

Well fuck, my IPA's come down from 1054 to 1020 and doesnt look like shes moving any more :o( Still having under attenuation problems - I think I need a new therm, i tested it by douhing in with my Unspeakable Mk IV at 66, the mash temp was about 64 dropping to 62 over the hour, OG is 1044 so im really hoping it will stop at 1012ish!

On a positive note, the hydrometer sample of the IPA is tasting awesome, the 1728 has really accenuated the nice toasty malt flavours balanced by the spicy earthyness of the columbus and williamette... Ive decided that im not going to dry hop this one...

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Permalink Reply by Tony on July 22, 2009 at 1:20pm

Which yeast are you using Tyler? My ESB with Ringwoods yeast, took a couple of days to start up. I put it down to the cold. I stirred it up and turned the heat pad on, it kicked into life. Try taking the airlock off and swilling the fermenter around to stir it up and heat it up a bit, it should take off again.

I have been trying to keep my fermentation heat down to about 18-20. I was informed that some of my off-flavours may be due to a quick or overly hot fermentation.

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Permalink Reply by Reviled on July 22, 2009 at 3:40pm

Was using 1728 for the IPA, but have been having probs even with S-05 lately, im almost 98% that my therm is on the fritz...

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Permalink Reply by HerrSchnapps on July 22, 2009 at 2:43pm

Slightly different, very simple...

7kg Dextrose
Turbo Yeast Classic
OG: 1.130
IBU: 0

Ferment at around 18-20, should have 21 litres of around 18-19% wash by the end of next week...

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Permalink Reply by Stu McKinlay on July 22, 2009 at 2:58pm

That explains the look on your face HerrSchnapps!

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