What are you brewing?

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Permalink Reply by JoKing on July 6, 2009 at 2:18pm

Here's a Hybrid type beer that I've been thinking about for a wee while... I should be able to knock it out during the weekend. It's a mash up of Kolsch, US Pale Ale and English Ordinary. It should be interesting.... basically a 1 week G2B beer

Koln Bitter
10-A American Pale Ale

Size: 24.67 L
Efficiency: 85.0%
Attenuation: 75.0%
Calories: 170.31 kcal per 12.0 fl oz

Original Gravity: 1.051 (1.045 - 1.060)
Terminal Gravity: 1.013 (1.010 - 1.015)
Color: 10.15 (9.85 - 27.58)
Alcohol: 5.03% (4.5% - 6.2%)
Bitterness: 34.7 (30.0 - 45.0)

Ingredients:
5.0 kg Global Kolsch Malt
20 g Amarillo (8.4%) - added during boil, boiled 60 min
40 g Amarillo (8.4%) - added during boil, boiled 15 min
40 g Amarillo (8.4%) - added during boil, boiled 1 min
1.0 ea WYeast 1968 London ESB Ale

00:03:00 Mash In - Liquor: 12.5 L; Strike: 73.69 °C; Target: 66.0 °C
01:03:00 Mash - Rest: 60.0 min; Final: 66.0 °C
01:03:00 Untitled Step - Sparge Volume: 20.86 L; Sparge Temperature: 75.6 °C; Runoff: 20.93 L

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Permalink Reply by denimglen on July 6, 2009 at 5:07pm

Lemme know how that Kolsch malt comes out mate.

Saw it on NorthernBrewer's website and have been wondering what it's like.

Sounds like it's a German barley kilned like an English malt?

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Permalink Reply by Reviled on July 6, 2009 at 2:24pm

Well, ive moved my old ale to the hot water cupboard cos theres still nothing happening, hopefully it will start cranking better with the extra heat??

Also, got a 750ml PET bottle with some 2124 at my desk with me, who needs a stirplate, im just shaking it up as the day goes by, getting some wierd looks tho ;o) Going to pitch it into a 10litre starter to build up for my CAP..

What else can you use flaked Maize in? Ive still got 3.5kilos to play with...

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Permalink Reply by Mike Neilson on July 11, 2009 at 12:19pm

Just to let you know that old ale yeast has Sprung another fermentation I think it is the Brett starting to work it hasnt got a pelice as such it more looks like a krausen.

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Permalink Reply by jt on July 6, 2009 at 3:24pm

Time for another Kid Chocolate tweak this weekend. The original was good, the first tweak - upping the Crystals was great - and I'm not sure if I really need to do anything with it, but it's soooo hard not to tinker with a recipe
Looking like the original recipe with the extra Crystal (ok it's a Medium Crystal / Caramalt mix in place of the Pale Crystal)
Then splitting the 2.5% Pale Choc into 50% Pale Choc 50% Regular Choc.
My tastes suggest just a little more roasty is needed in there, I think, maybe, well ok it's just for the sake of tinkering

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Permalink Reply by Barry on July 7, 2009 at 10:35pm

Bad, Bad, Leroy Brown
American Brown Ale

700gm Bairds Maris Otter (end of the sack)
3.8kg Bairds Golden Promise
1kg Weyerman Munich
300gm Light Crystal
150gm Dark Crystal
200gm Pale Chocolate

OG 1.060

20gm Pacifica, 20gm NZ Styrian Goldings, 10gm Simcoe - 60 minutes;
5gm Pacifica, 10gm Cascade, 5gm Centennial - 20 minutes;
5gm Pacifica, 10gm Cascade, 5gm Centennial - 10 minutes;
5gm Pacifica, 15gm Cascade, 10gm Centennial - 2 minutes

48 IBU (no-chill so actually higher)

Nottingham.

ZING.

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Permalink Reply by Reviled on July 8, 2009 at 8:42am

No caraaroma after all? And whered you score the simcoe from?? CB?

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Permalink Reply by Barry on July 8, 2009 at 8:48am

Relative visiting from Alaska, same one who brought me the Sierra Nevada Torpedo. Brought me some Cascade and some Simcoe. Awesome!

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Permalink Reply by Reviled on July 8, 2009 at 9:13am

Shit, that is awesome :o) So thats US cascade in there, yummo! Let me know when its ready and ill pop up for a pint ;o) haha

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Permalink Reply by jt on July 12, 2009 at 7:18am

OK, all mashed in, Pukehuia Toru, New Zealand Mild and having breakfast. Mashout and sparge water heating.
Our corner of the world is pretty quiet this time of day

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Permalink Reply by warra48 on July 8, 2009 at 6:48pm

At golf yesterday (life's tough when you are retired) I was talking to one of my fellow club members who had been landlord of a pub in Lancashire for about 20 years. His favourite English ale is Boddington's, as it used to be before they were taken over by a megaswill brewer.

As a surprise, I thought I'd brew a batch of Bitter, and sling him a few bottles to see what he thinks of them.

Here's the plan, which I'll most likely brew on Friday.

Boddington's Bitter

Batch Size: 23 L
Estimated OG: 1.035 SG
Estimated Color: 16.9 EBC
Estimated IBU: 36.0 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

3300.00 gm Maris Otter (6.0 EBC) Grain 89.31 %
250.00 gm Carahell (27.0 EBC) Grain 6.77 %
120.00 gm Crystal Medium (145.0 EBC) Grain 3.25 %
25.00 gm Chocolate (1200.0 EBC) Grain 0.68 %
32.00 gm Northern Brewer [6.60 %] (60 min) (First Hops 25.9 IBU
22.00 gm EK Goldings [4.50 %] (45 min) Hops 10.1 IBU
23.00 gm EK Goldings [4.50 %] (0 min) Hops -

1 Pkgs Nottingham (UK) Yeast-Ale

Mash at 68 ºC

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Permalink Reply by Haish on July 8, 2009 at 9:34pm

That looks like a tasty recipe. Quite similar to the bitter I brewed a few weeks ago and is tasting great at the moment.

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