Author Topic: What are you brewing next? ...official brewing log thread  (Read 128173 times)

Offline Rep

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 341
Re: What are you brewing next? ...official brewing log thread
« Reply #30 on: December 21, 2008, 08:49:19 PM »
Ditto on Brewing Classic Styles.  A friend and I have brewed and entered several of our variations on Jamil's recipes and won ribbons, including a Nut Brown Ale.  If you haven't seen it, Palmer covers the core extract brewing process, and Jamil offers tested, award-winning recipes for almost every style, first in extract and then an AG option.  He offers insight into why a certain mash-temp is best, or why certain ingredients make the style.  Great book.

I brewed that Nut Brown Ale about a month ago.  It has been in the bottle about 2-3 weeks.  I will pop one and check its progress in a couple of minutes.

The Jamil/Palmer is a great resource.

Offline MaltLicker

  • Global Moderator
  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 2004
    • Blue Ribbon Brews
Re: What are you brewing next? ...official brewing log thread
« Reply #31 on: December 26, 2008, 11:45:37 AM »
Pumpkin Ale with a friend.  He brews a good pumpkin himself, and I like the sound of the pumpkin recipe in Zymurgy this month so we'll each bring something to it.  He uses the same "neck pumpkin" called for in the magazine. 

Offline SOGOAK

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 383
Re: What are you brewing next? ...official brewing log thread
« Reply #32 on: December 30, 2008, 11:55:39 AM »
I have a dark Amber I stole from another guy "JMO" called Fat Kid.  I have the fixinz for batch 3.

I also have the everything for a repeat APA but subbing simcoe for NB hop -That'll be changed to all grain.

Then I'd like to get a couple more lagers down for the cool months.  A Bock and Marzen are what I'm thinking of.

I was skeptical of pumpkin beer until I had a couple.  A friends was very light flavored, nice spiced brown.  The O'Fallon commercial version was sort of like that.  Then at the annual brew club party, a known good brewer with stacks of awards had one with pronounced pumpkin and spice that was actually amazing.

My focus is still on doing more mainstream beer better and moving to all grain, then to 10 gallon batches.
Good Recipe, Good Ingredients, Good Procedure, Good Sanitation = Good Brew.

Offline MaltLicker

  • Global Moderator
  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 2004
    • Blue Ribbon Brews
Re: What are you brewing next? ...official brewing log thread
« Reply #33 on: January 01, 2009, 07:21:11 PM »
The pumpkin went well yesterday.  Decided today to brew the ESB tomorrow that I was supposed to brew in December.   Hey, all the equipment is out and clean, right?

Style: Extra Special/Strong Bitter (English Pale Ale)
Recipe: 08C English Pale Ale v2   TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 13.2 SRM      SRM RANGE: 6.0-18.0 SRM
Est IBU: 55.8 IBU      IBU RANGE: 30.0-50.0 IBU
Est OG: 1.058 SG      OG RANGE: 1.048-1.060 SG
Est FG: 1.015 SG      FG RANGE: 1.010-1.016 SG
Est BU:GU: 0.968      Calories: 260 cal/pint   Est ABV: 5.57 %      
EE%: 70.00 %   Batch: 3.70 gal      Boil: 4.24 gal   BT: 60 Mins

Offline Rep

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 341
Re: What are you brewing next? ...official brewing log thread
« Reply #34 on: January 01, 2009, 08:07:47 PM »
I have the ingredients to brew a Mild Brown.  I may be going into St. Paul on Sunday and if so would like to stop at Northern Brewery to pick up supplies for an American Amber.  That style mey become my second house beer.  We shall see.

Offline SOGOAK

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 383
Re: What are you brewing next? ...official brewing log thread
« Reply #35 on: January 15, 2009, 02:24:03 PM »
APA.  I'm converting a Partial-Mash to a AG.  I still need to tweak it in THE program.

Different hops, probably different yeast,  And I might try to raise the ABV.
Good Recipe, Good Ingredients, Good Procedure, Good Sanitation = Good Brew.

Offline dkadonh

  • BeerSmith Apprentice Brewer
  • **
  • Posts: 23
Re: What are you brewing next? ...official brewing log thread
« Reply #36 on: January 15, 2009, 08:06:23 PM »

BeerSmith Recipe Printout - www.beersmith.com
Recipe: New Old Ale #42
Brewer:
Style: Old Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.5 gal     
Boil Size: 8 gal
OG: 1.076 SG
Color: 26.9 SRM
IBU: 30.0 IBU
Brewhouse Efficiency: 84.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount       Item                                        Type        % or IBU     
12 lbs 8.0 ozPale Malt, Maris Otter (2.8 SRM)            Grain       86.21 %     
8.0 oz       Caramel/Crystal Malt - 80L (80.0 SRM)       Grain       3.45 %       
8.0 oz       Simpsons Golden Naked Oats (10.0 SRM)       Grain       3.45 %       
1.00 oz      Pearle [8.20 %]  (60 min)                   Hops        24.6 IBU     
0.75 oz      Fuggles [4.50 %]  (15 min)                  Hops        5.0 IBU     
0.75 oz      Fuggles [4.50 %]  (1 min)                   Hops        0.4 IBU     
1.00 tsp     Irish Moss (Boil 15.0 min)                  Misc                     
1.00 tbsp    PH 5.2 Stabilizer (Mash 60.0 min)           Misc                     
1 lbs        Candi Sugar, Dark (275.0 SRM)               Sugar       6.90 %       
1 Pkgs       Irish Ale (Wyeast Labs #1084) [Starter 2 pt]Yeast-Ale               


Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 13.50 lb
----------------------------
Temperature Mash, 1 Step, Medium Body
Step Time     Name               Description                         Step Temp     
60 min        Saccharification   Add 16.88 qt of water at 170.8 F    155.0 F       
10 min        Mash Out           Heat to 168.0 F over 10 min         168.0 F       


Notes:
------
1st brew using RIMS and second trying Fly-sparge

Offline UselessBrewing

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 1115
  • Useless Brewing
    • Useless Brewing
Re: What are you brewing next? ...official brewing log thread
« Reply #37 on: January 16, 2009, 07:55:23 AM »
I have not posted here in a while so I felt I would share a Favorite of mine. I have made this one on two other occasions. The first one was so good I did not change the recipe and still wont! I will be brewing this again this weekend, its too good not to share. If you like malt's this one is for you!

To brew this one I made an old ale using a scaled down version of the following recipe two weeks ago. Why? Its simple, you need a HUGE starter for this one. What better starter than a yeast cake right? One thing I have not tried that I am going to try is adding an extra 7.3G water as a second Sparge and make another Old ale with the grist. Granted it will be a much lighter, hopefully it will come in around 1.035, If not I have some DME I will add to bring it up. If i add any DME I will bring it up around 1.045.

So I envision it going like this: Grind the grains, add water for mash in, drain, One sparge round, drain light the kettle for first boil. Add second sparge round (3.5G), take a gravity reading, add third Sparge round, take a gravity reading, adjust Gravity with DME, second Boil.

Things to consider: Not recommended for new brewers. The FG has consistently come in above 1.103. DON'T RUSH THIS ONE, it will be well worth the time and trouble IF you let it age!

Enough Rambling, on to the recipe.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: To Don a Kilt
Brewer: Preston Brown
Style: Strong Scotch Ale
TYPE: All Grain
Taste: (45.0) Smooth warming beer with thick mouth feel. Its a meal in a glass!  Clean, intense malt flavors, slight bitterness finish.

Recipe Specifications
--------------------------
Batch Size: 5.50 gal     
Boil Size: 7.33 gal
Alcohol by Vol Est: 9.99%
Estimated OG: 1.104 SG
Estimated FG: 1.028 SG
Estimated Color: 18.3 SRM
Estimated IBU: 18.7 IBU
Brewhouse Efficiency: 74.50 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
17 lbs        Golden Promise (2.0 SRM)                  Grain        82.93 %       
1 lbs         Caramel/Crystal Malt - 20L (20.0 SRM)     Grain        4.88 %       
1 lbs         Caramel/Crystal Malt - 80L (80.0 SRM)     Grain        4.88 %       
1 lbs         Munich Malt (9.0 SRM)                     Grain        4.88 %       
8.0 oz        Barley, Roasted (140.0 SRM)               Grain        2.44 %       
2.00 oz       Goldings, East Kent [4.10 %]  (60 min)    Hops         18.7 IBU     
1 Pkgs        Scottish Ale (Wyeast Labs #1728)          Yeast-Ale                 

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 20.50 lb
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time     Name               Description                         Step Temp     
45 min        Mash In            Add 25.63 qt of water at 172.6 F    158.0 F       


Notes:
------
MONSTER Starter, Pitch on a yeast cake if you have one, your going to need it! Frequent agitation of yeast through primary fermentation (Twice a day if possible). Aging should be completed prior to tasting this one. Otherwise it will be to sweet. No fining agents necessary, Time does all the work.
« Last Edit: February 26, 2009, 07:59:16 AM by UselessBrewing »
The woodpecker pecks, Not to annoy, But to survive!

Offline MaltLicker

  • Global Moderator
  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 2004
    • Blue Ribbon Brews
Re: What are you brewing next? ...official brewing log thread
« Reply #38 on: January 17, 2009, 01:25:18 PM »
If nothing sooner (too darn cold), then an English Barleywine with a friend for our club's brew session.  Using Jamil's Thomas Hardy clone as a starting point:  anyone got a good EBW recipe or tips to share?

Style: English Barleywine
Recipe: 19B English Barleywine   TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 14.2 SRM     SRM RANGE: 8.0-22.0 SRM
Est IBU: 68.4 IBU      IBU RANGE: 35.0-70.0 IBU
Est OG: 1.102 SG      OG RANGE: 1.080-1.125 SG
Est FG: 1.024 SG      FG RANGE: 1.018-1.030 SG
Est BU:GU: 0.673      Calories: 480 cal/pint   Est ABV: 10.25 %      
EE%: 80.00 %   Batch: 11.00 gal      Boil: 14.58 gal   BT: 120 Mins
« Last Edit: January 24, 2009, 04:04:42 PM by MaltLicker »

BeerBatteredRob

  • Guest
Re: What are you brewing next? ...official brewing log thread
« Reply #39 on: January 21, 2009, 04:28:30 PM »
i'll be doing my version of Papazian's Palilalia India Pale Ale (didn't have all of the right ingredients at northernbrewer so i made some subs)

5lb 8oz  Amber Dry Extract
1lb Caramel/Crystal Malt - 60L
8oz Pale Malt (2 Row) US
2oz Styrian Aurora (60min)
.75oz Cascade (end of boil)
2 tsp Gypsum (60min)
White Labs Burton Ale Yeast

Offline SOGOAK

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 383
Re: What are you brewing next? ...official brewing log thread
« Reply #40 on: February 13, 2009, 10:15:01 AM »
BBR, subs = learning!  I finally did that IPA. I bottled my lager and havested the yeast so I think I'm going to made a really big Bock while I have access to natural lagering.
Good Recipe, Good Ingredients, Good Procedure, Good Sanitation = Good Brew.

Offline MaltLicker

  • Global Moderator
  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 2004
    • Blue Ribbon Brews
Kolsch on Tuesday
« Reply #41 on: February 21, 2009, 06:34:38 PM »
........first hybrid, bigger boil in new valved pot, first entire boil outside, and first decoction. 

Nothing like throwing all caution and reason to the wind.   8)

Style: Kolsch
Recipe: 6C Kolsch   TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 3.5 SRM      SRM RANGE: 3.5-5.0 SRM
Est IBU: 23.4 IBU      IBU RANGE: 20.0-30.0 IBU
Est OG: 1.052 SG      OG RANGE: 1.044-1.050 SG
Est FG: 1.012 SG      FG RANGE: 1.007-1.011 SG
Est BU:GU: 0.454      Calories: 222 cal/pint   Est ABV: 5.10 %      
EE%: 73.00 %   Batch: 4.00 gal      Boil: 4.82 gal   BT: 90 Mins
Amount        Item                                      Type         % or IBU     
1 Pkgs        Kolsch Yeast (Wyeast Labs #2565)          Yeast-Ale                 

---WATER CHEMISTRY ADDITIONS----------------
Gyp 1.0; CalChlr 1.5; Espom 1.5; Soda 1.0


UPDATE:  It was very nice leaving a gallon of goop in the boil pot for the first time.  Decoction was not that hard; just added time.  The more vigorous boil on propane helped with the hot pilsner break.  pH was ~5.38; I love chemicals.
« Last Edit: February 24, 2009, 04:46:10 PM by MaltLicker »

Offline SOGOAK

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 383
Re: What are you brewing next? ...official brewing log thread
« Reply #42 on: February 25, 2009, 08:22:14 AM »
All Grain Oktoberfest!  I'm gonna build a big starter of WY2006 for it.  I suppose It is a Marzen since we'll drink it in the spring. 

Either way I need to utilize the natural lagering capabilities around here for another batch.
Good Recipe, Good Ingredients, Good Procedure, Good Sanitation = Good Brew.

cruland

  • Guest
Re: What are you brewing next? ...official brewing log thread
« Reply #43 on: March 01, 2009, 11:59:37 AM »
I just did a robust porter with espresso and molasses (I call it "rustic porter").  It was a partial, but will be the last time I ever use extract again!  I'm looking forward to my new life with all-grain brewing.

Offline MaltLicker

  • Global Moderator
  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 2004
    • Blue Ribbon Brews
Re: What are you brewing next? ...official brewing log thread
« Reply #44 on: March 01, 2009, 05:00:08 PM »
Hopefully Wednesday, but sometime soon.

Style: Northern English Brown Ale
Recipe: 11C Nut Brown Ale v2   TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 18.0 SRM      SRM RANGE: 12.0-22.0 SRM
Est IBU: 23.1 IBU      IBU RANGE: 20.0-30.0 IBU
Est OG: 1.052 SG      OG RANGE: 1.040-1.052 SG
Est FG: 1.013 SG      FG RANGE: 1.008-1.013 SG
Est BU:GU: 0.440      Calories: 222 cal/pint   Est ABV: 5.19 %      
EE%: 73.00 %   Batch: 4.00 gal      Boil: 5.59 gal   BT: 60 Mins

 

modification