What are you brewing?
Replies to This Discussion
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Permalink Reply by Peter Smith on
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man that last recipe looks dam tasty.... please post how it goes.
I brewed this 3 weeks ago for the Tahi Beer Appreciation Group TBAG meeting this thursday night (which i am not sure I can now make but will try).
US Pale Ale
Ingredients
Amt
Name
Type
#
%/IBU
5.00 kg
Gladfield Ale Malt (3.0 SRM)
Grain
1
85.5 %
0.50 kg
Gladfield Light Crystal Malt (27.4 SRM)
Grain
2
8.5 %
0.25 kg
Cara-Pils/Dextrine (2.0 SRM)
Grain
3
4.3 %
0.10 kg
Acid Malt (3.0 SRM)
Grain
4
1.7 %
10.00 g
Columbus (Tomahawk) [14.00 %] - First Wort 90.0 min
Hop
5
16.1 IBUs
10.00 g
Amarillo [9.20 %] - Boil 15.0 min
Hop
6
4.5 IBUs
10.00 g
Simcoe [13.00 %] - Boil 15.0 min
Hop
7
6.3 IBUs
0.30 tsp
Irish Moss (Boil 10.0 mins)
Fining
8
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20.00 g
Amarillo [9.20 %] - Boil 7.0 min
Hop
9
4.8 IBUs
20.00 g
Cascade [5.50 %] - Boil 7.0 min
Hop
10
2.9 IBUs
10.00 g
Simcoe [13.00 %] - Boil 7.0 min
Hop
11
3.4 IBUs
30.00 g
Amarillo [9.20 %] - Steep/Whirlpool 10.0 min
Hop
12
4.9 IBUs
10.00 g
Simcoe [13.00 %] - Steep/Whirlpool 10.0 min
Hop
13
2.3 IBUs
1.0 pkg
US-05 repitch 2nd gen [50.28 ml]
Yeast
14
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Gravity, Alcohol Content and Color
Est Original Gravity: 1.060 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.9 %
Bitterness: 45.1 IBUs
Est Color: 7.1 SRM
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Permalink Reply by Jamie McQuillan on
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Thanks. Thats what I like to hear. Have decided to have the med and dark crystal both at around 5%. Can't wait to brew it.
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Brewed but still conditioning. Too early to say, but it's promising!
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Permalink Reply by Mike Clark on
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Some really nice looking recipes being posted! Very keen to try some of these out :)
I finally managed to get an APA in the fermenter the other day. I've been interested in combining Mosaic with Citra for a while, so gave this a go (hope it turns out alright):
Batch Size: 23.02 l Style: American Pale Ale () Boil Size: 33.29 l Style Guide: BJCP 2008 Color: 18.2 EBC Equipment: Pot (13 Gal/50 L) - BIAB Bitterness: 41.3 IBUs Boil Time: 60 min Est OG: 1.062 (15.1° P) Mash Profile: BIAB, Medium Body Est FG: 1.015 SG (3.9° P) Fermentation: Ale, Single Stage ABV: 6.1% Taste Rating: 30.0 Ingredients Amount Name Type # 5.00 kg Pale Malt, Golden Promise (Thomas Fawcett) (5.9 EBC) Grain 1 500.0 g Pilsner (2 Row) Ger (3.9 EBC) Grain 2 340.0 g Caramel/Crystal Malt - 20L (39.4 EBC) Grain 3 226.0 g Caramel/Crystal Malt - 80L (157.6 EBC) Grain 4 226.0 g Carared (39.4 EBC) Grain 5 226.0 g White Wheat Malt (4.7 EBC) Grain 6 20.5 g Magnum [14.0%] - Boil 60 min Hops 7 10.0 g Citra [12.0%] - Boil 10 min Hops 8 30.0 g Cascade [5.5%] - Boil 5 min Hops 9 30.0 g Mosaic [12.5%] - Boil 5 min Hops 10 1 pkgs U.S. West Coast (M44) (Mangrove Jacks #M44) Yeast 11 30.0 g Cascade [5.5%] - Dry Hop 5 days Hops 12 30.0 g Mosaic [12.5%] - Dry Hop 5 days Hops 13
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Permalink Reply by Cain Harland on
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Black IPA. I had some great advice from Nate at Good George after tasting theirs at Rogue and Vagabond. What a beer, if mine turns out 1/2 as good Ill be stoked. Wanted to use centennial but subbed for amarillo when I couldn't get it. Simcoe came in a bigger bag than others so just used it all.
Size: 23.0 L @ 20 °C
Original Gravity: 1.075 (1.056 - 1.075)
Terminal Gravity: 1.019 (1.010 - 1.018)
Color: 23.85 (6.0 - 15.0)
Alcohol: 7.4% (5.5% - 7.5%)
Bitterness: 55.8 (40.0 - 70.0)
Ingredients:
5 kg (63.3%) Gladfield Ale Malt - added during mash
1.5 kg (19.0%) Pale Wheat Malt - added during mash
.8 kg (10.1%) Munich Malt - added during mash
.2 kg (2.5%) Caramalt 15 - added during mash
.4 kg (5.1%) German Carafa II - added at vorlauf
10 g (5.6%) Warrior® (16.0%) - added during boil, boiled 60 m
30 g (16.7%) Columbus Amarillo Simcoe Mix (13.4%) - added during boil, boiled 15 m
30 g (16.7%) Columbus Amarillo Simcoe Mix (13.4%) - added during boil, boiled 10 m
30 g (16.7%) Columbus Amarillo Simcoe Mix (13.4%) - added during boil, boiled 2 m
10 g (5.6%) Simcoe® (13.0%) - added during boil, boiled 2 m
30 g (16.7%) Columbus Amarillo Simcoe Mix (13.4%) - 2m post flame out
10 g (5.6%) Simcoe® (13.0%) - 2m post flame out
30 g (16.7%) Columbus Amarillo Simcoe Mix (13.4%) - added dry to primary fermenter
30 g (0.0%) Simcoe® (13.0%) - added dry to primary fermenter
1U.S. West Coast (M44) - 2L starterSparged to quick I think and got terrible efficiency. Kept some spent grains for baking and tasted the liquid from the bottom of the bag, it was still thick and sweet - wish that had gone into may beer. Also I think mashed to low (63) so hopefully its not to dry, thin and over hoped.
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Permalink Reply by Damon Colbert on
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That's definitely an impressive black IPA, I was well impressed with it at The Lumsden a few weeks back.
Kelly Ryan told me it was a Centennial/Columbus/Simcoe combo, which I'm quite keen to try, having not used the first two before.
I banged together a quick recipe off the top of my head, but I'm curious if this is a closer reflection of the Good George one?
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It was Centennial/Columbus/Simcoe combo but no Centennial when I placed my order. Its a shame because everyone seems to love Centennial in a darker beer but Amarillo should be pretty good.
Its defiantly not a clone just me following some good advice. The malt bill is probably pretty close and the minimal bitterring hop (not sure what they used there,I like the cleanness or warrior) but the rest of the hop schedule is me winging it and using the packet sizes the hops came in.
The best piece of advice Nate gave me was with beers like this where tannins are not what you want from the dark malt use Carafa and put it in real late.
It was a funny looking mash the first 5l or so looked like disgusting light mud (guess its the wheat but much murkier that any other brew Ive done) but on recirculating that with the Carafa it was clean and black.
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oatmeal stout
The shite efficiency bought it back into style so not too bad a result. I was aiming for 1.081 but got 1.060 but was considering watering it down a bit if I made gravity any way. Will have to look into improving efficiency but having mash tun full to capacity probably doesn't help, I could have a higher water to gran ratio.
Was short on liberty so 30 min was actually a liberty, perle, goldings mix.
Size: 40.0 L @ 20 °C
Efficiency: 55.5%
Attenuation: 75.0%
Calories: 200.06 kcal per 12.0 fl oz
Original Gravity: 1.060 (1.048 - 1.065)
Terminal Gravity: 1.015 (1.010 - 1.018)
Color: 39.96 (22.0 - 40.0)
Alcohol: 5.91% (4.2% - 5.9%)
Bitterness: 39.0 (25.0 - 40.0)
Ingredients:
10.0 kg (66.3%) Pale Ale Malt - added during mash
1.58 kg (10.5%) Crystal 40 - added during mash
1.5 kg (9.9%) Oats Flaked - added during mash
1 kg (6.6%) Dark Chocolate Malt - added during mash
1 kg (6.6%) Roasted Barley - added during mash
30.0 g (33.3%) Warrior® (16.0%) - added during boil, boiled 60 m
30.0 g (33.3%) Liberty (4.0%) - added during boil, boiled 30.0 m
30 g (33.3%) Liberty (4.0%) - added during boil, boiled 15 mfermented with mangrove jacks British ale 1 pack in 2l starter + 1pack pitched into wart
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Hey all, this is my seventh All Grain just tasting this at present after kegging on the 25/7 still pretty fresh but it's very drinkable visually it is a nice deep amber red tastes malty caramel with late bitterness and the fresh hops. I would probably add the late hops earlier at 5 mins and increase the bitterness slightly and Dry hop with Simcoe or Amarillo and Citra at 40 g. to improve this brew. 7.1 ABV I compared this with Parrotdog Bloodhound and it is very close with the changes I plan it would be in the same ballpark with hops and bitterness. I was aiming for a 8 wired Tall Poppy with my spin on it however i found that the Tall Poppy is closer to an IPA than what i was after. I will tinker with it to get it more sessionable but the flavour profile and look is just right.
Recipe: 7th Rich's Hopping Red Back TYPE: All Grain
Style: Irish Red Ale
SRM: 32.0 EBC SRM RANGE: 17.7-35.5 EBC
IBU: 51.5 IBUs Tinseth IBU RANGE: 17.0-28.0 IBUs
OG: 1.064 SG OG RANGE: 1.044-1.060 SG
FG: 1.017 SG FG RANGE: 1.010-1.014 SG
BU:GU: 0.802 Calories: 713.4 kcal/l Est ABV: 6.2 %
EE%: 70.00 % Batch: 18.00 l Boil: 23.64 l BT: 90 Mins---WATER CHEMISTRY ADDITIONS----------------
Post boil hoppy and sweet
Early tastes everyone likes
Nice maltiness coming through and balanced hop
Could have done with 30min Simcoe hop to bitter just a touch to malty
Needs more late/dry hops
24.00 l Te Marua Water Water 1 -
1.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -Total Grain Weight: 5.34 kg Total Hops: 180.00 g oz.
---MASH/STEEP PROCESS------MASH PH:5.20 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!br/>Amt Name Type # %/IBU
4.00 kg Gladfield Ale Malt (6.0 EBC) Grain 3 74.9 %
0.40 kg Gladfield Aurora Malt (58.0 EBC) Grain 4 7.5 %
0.40 kg Gladfield Red Back Malt (65.0 EBC) Grain 5 7.5 %
0.25 kg Gladfield Light Crystal Malt (63.0 EBC) Grain 6 4.7 %
0.25 kg Gladfield Medium Crystal Malt (111.0 EBC Grain 7 4.7 %
0.02 kg Gladfield Dark Chocolate Malt (1300.0 EB Grain 8 0.4 %
0.02 kg Gladfield Roasted Wheat (550.0 EBC) Grain 9 0.4 %
Name Description Step Temperat Step Time
Saccharification Add 25.90 l of water at 74.7 C 68.9 C 60 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 mi20.00 g Amarillo Gold [8.40 %] - Boil 60.0 min Hop 10 20.4 IBUs
20.00 g Cascade [7.30 %] - Boil 60.0 min Hop 11 17.8 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 12 -
20.00 g Amarillo Gold [8.40 %] - Boil 3.0 min Hop 13 2.5 IBUs
20.00 g Cascade [7.30 %] - Boil 3.0 min Hop 14 2.2 IBUs
20.00 g Citra [13.40 %] - Boil 3.0 min Hop 15 4.1 IBUs
20.00 g Columbus (Tomahawk) [15.00 %] - Boil 3.0 Hop 16 4.5 IBUs30.00 g Citra Dry Hop 7 days
30.00 g Pacifica Dry hop 7 Days
10/7
60 min Mash all OK
Sparged bag with 3l water
Pre boil SG 1060 looking to be a big one
90 Min Boil with hops at 60 min and 3min all OK
Cooled to 20c in 20 mins
Racked to fermenter using bag as filter to reduce trub in primary
Added 2 Pkts US05 in water
11/7 No noticeable activity
12/7 Krausen appearing and trub moving
13/7 Tightened Lid on fermenter lots of bubbling and krausen
25/7 Kegged
30/7 Tasted nice could be better with more hops and slightly more bitter
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Permalink Reply by Scott H on
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Sounds good. I use a similar hop bill in my amber ale. Except I bitter at 60 with warrior (15% ish alpha) and use the 20g cascade at 30 min then simcoe citra and Amarillo at 15 & 0 + dry
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Thanks Scott, just enjoying a drop now. Still think a bit more hops will be good. i'll Try that Citra, simcoe, amarillo mix for the late hops. I've got a neighbourhood Red Pils fermenting at present using quite a bit of simcoe so looking forward to tasting it. i don't think the Red Ale will last long and looking forward to another batch.
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The First porter was so good it didn't last long nice Choc/Coffee so I've tweaked it a bit for my second one added liquorice Oats and because I had some hops to use up a bit of a change there, also changed to Marris Ale Malt and increased from 3.2Kg . Can't Wait:-)
Recipe: 6th Tarmac Porter Style: Robust Porter
TYPE: All Grain BIAB Full Body; Boil Size: 26 l
Post Boil Volume: 21.84 l Batch Size (fermenter): 20.00 l
Bottling Volume: 20.00 l Measured OG: 1.064 SG
Estimated Color: 81.6 EBC Estimated IBU: 44.5 IBUs
Boil Time: 90 Minutes Mash 60 Min 69C
5.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent
4.00 kg Pale Malt, Maris Otter (Thomas Fawcett) 72.2 %
0.34 kg Oats, Flaked (2.0 EBC) 6.1 %
0.30 kg Gladfield Aurora Malt (58.0 EBC) 5.4 %
0.30 kg Gladfield Dark Chocolate Malt (1300.0 EB 5.4 %
0.30 kg Gladfield Medium Crystal Malt (111.0 EBC 5.4 %
0.30 kg Gladfield Roasted Wheat (550.0 EBC) 5.4 %
10.00 g Fuggles [4.50 %] - First Wort 60.0 min 5.7 IBUs
7.00 g Simcoe [13.00 %] - First Wort 60.0 min 11.5 IBUs
15g Liquorice Stick - First Wort/Mash
28.00 g Willamette [5.50 %] - Boil 20.0 min 10.7 IBUs
26.00 g Fuggles [4.50 %] - Boil 20.0 min 8.2 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins)
20.00 g Fuggles [4.50 %] - Boil 10.0 min 3.8 IBUs
20.00 g Willamette [5.50 %] - Boil 10.0 min 4.6 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04)
25.00 g Pacifica [5.50 %] - Dry Hop 5.0 Days
25.00 g Willamette [5.50 %] - Dry Hop 5.0 DaysThe first was close to Stoke Rich Porter just needed more hops.
The First Wort and 20 min hop was using up old hops and so I shifted the 20 min Hops from 60 to keep the IBU down a bit.The Wort taste from the OG reading was bloody fantastic!!!
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