2023 - What are you brewing?

[the.cassowary]

Going to try a 9%ish DIPA on Friday, 200g mixed hops during boil and stand, 200g dry hops, pitching the wort on the yeast cake from my pale ale (currently cold crashing).

 

[Hangover68]

Got an AG Pacific Ale clone on the go and a Morgans ginger beer. The aroma from laundry is amazing !

PA clone

3.5kg pale malt
500g amber malt
1kg toasted wheat malt
20g POR 60 min
10g Galaxy 10 min
40g Galaxy flame out
US-05

Ginger beer

Morgans kit
1kg brown sugar
1 cinnamon stick
4 cloves
2 chillies
kit yeast

 

[wide eyed and legless]

Steam ale, I love the smell of milled grain in the morning.

 

[Half Pint]

Fairly satisfied atm that my Aussie Sparkling has won the Pale Ale category at the Nationals.

 

[clickeral]

Roggenbier today, found the recipe on Beersmith plus some minor tweaks

Briess Rye 41.4%
Voyager Compass 33.2%
Voyager Munich 18.3%
Joe White Choc 3.1%
Rice Hulls 4%

Hallertauer at 60 to 12.1IBU
Hallertauer at 15 to 7.8IBU

What ever wheat beer yeast I have in the freezer

Original recipe was Krekal Roggen, which had oats in it, which I removed as once I put in the malt I was using had an estimated 6.2% abv, currently aiming for a 5.2% so 1.055 SG and 1.015 FG

Mashed at 66.7C for 75mins

This is done as a single batch in a 1v (2nd brew using it), will probably do a tripple batch neipa in my 3v this weekend

Got the case swap in two weeks and we are doing the latest version of Dr Sumurtos Golden ale (Rye) 18 Cubes worth (circa 450L batch size)

 

[TwoCrows]

Rye instead of wheat, and you are using a wheat yeast. Sounds great as I have some rye to finish up. I will give it a go.

 

[TwoCrows]

Time to keg a German Pilsner, Hal Mittelfruh hopped around 40 IBU. Cream ale Hal Hersbrucker hopped 19 IBU ,cold crash starts tomorrow.
Finishing of a nice Hefeweizen.

 

[wide eyed and legless]

Going to have another crack at this one, made it twice before first one I toasted my grain, second one I bought the toasted grain and it didn't clear. So will be toasting the grain again this brew. Hopefully 2 more brews before Christmas, one will be English bitter in the bag in a keg..
https://byo.com/recipe/samuel-smith-brewery-india-ale-clone/

 

[clickeral]

Will be helping to brew circa 450L (18 cubes) of Dr Smurto's Golden Ale (Rye - latest version) at the Vic swap this weekend in Bullengarook

Anyone interested in coming up for the day please pm me (details in the thread)

2023 Vic Spring Case swap

Dr Smurto's Golden Ale (Rye - latest version)
Best Bitter

4.5% / 11.1 °P
Recipe by
VIC Case Swap SPRING 2023

Case Swap System (VIC) 2023
65% mash efficiency - adjusted lower in case we run into rye problems...

Batch Volume: 400 L
Boil Time: 60 min

Mash Water: 248.4 L

Sparge Water: 288.4 L @ 76 °C
Total Water: 536.8 L
Boil Volume: 482.5 L
Pre-Boil Gravity: 1.041


Vitals
Original Gravity: 1.045
Final Gravity: 1.011
IBU (Tinseth): 45
BU/GU: 1.01
Colour: 22.5 EBC


Mash
Strike Temp — 74.3 °C
Temperature — 67 °C — 90 min
Mash Out — 78 °C — 15 min


Malts (92 kg)
50 kg (54.4%) — Crisp Finest Maris Otter® Ale Malt — Grain — 6.5 EBC
18.5 kg (20.1%) — Crisp Rye Malt — Grain — 24 EBC
18.5 kg (20.1%) — Crisp Vienna Malt — Grain — 7.8 EBC
5 kg (5.4%) — Weyermann Carabohemian — Grain — 200 EBC

Hops (854.4 g)
254.4 g (29 IBU) — Magnum 17.1% — Boil — 60 min
300 g (12 IBU) — Amarillo 8.6% — Boil — 20 min
300 g (4 IBU) — Amarillo 8.6% — Boil — 0 min

Hopstand at 80 °C
Whirlpool/Hopstand Time: 90 min


Miscs
44 g — Calcium Chloride (CaCl2) — Mash
38 g — Gypsum (CaSO4) — Mash
58 g — Calcium Chloride (CaCl2) — Sparge
50 g — Gypsum (CaSO4) — Sparge
16.41 g — Whirlfloc (Granulated) — Boil — 10 min
87.5 g — Yeast Nutrients — Boil — 10 min


Yeast
18 pkg — Wyeast Labs 1272 American Ale II 76%


Carbonation: 2.4 CO2-vol
Water Profile
Ca2+ 84 Mg2+ 0 Na+ 0 Cl- 85 SO42- 85 HCO3- 0

Will also be using 5kg of rice hulls to help with the Rye

 

[TwoCrows]

Thank you for posting your Vic case swap.
Glad you were able to source the carabohemian.
5% rice hull should do the trick, more if you got them. I got 73% with 4% rice hulls, slow sparge and had to get the spoon out.
I brewed a 44 litre 45 % Rye Roggenbier and recorded that the only loses to O.A volume was at the end of the boil, the hot break did not want to stay in a tight trub cone. Got the 44ltr, lost 2 liters also washed the rice hulls prior to adding to the mash as insurance to not adding any off flavours. They were a breeze to sparge.

Wish you guys a great weekend

 

[philrob]

Witbier. Should be well and truly ready for Christmans/New Year/Summer drinking.

 

[Mayor of Mildura]

I'm making something inspired by docs vanilla bourbon porter. Substituting some things with what I have on hand. I'll add bourbon to the keg to taste (jack Daniels most likely. Around 500ml) and vanilla extract (a bottle maybe). I'll experiment with quantities when it's ready.

23l batch. og roughly 1070

6kg pale
.8 biscuit
1kg dark Munich
. 8 caramunich I
. 25 pale chocolate
Simple single infusion mash @66 for 90 minutes

60g cascade @60
20g motueaka @10

I have a us05 cake from a pale ale ready to dump this on. Fingers crossed it's ready for Christmas.