2023 - What are you brewing?

[Midnight Brew]

Kicking off a new thread for the new year. Got up early and coming up to mash out now.

House Ale 3.9%
58/63/68/72/78 for 15/45/15/15/15.
80% Pilsner
10% Abbey
10% Rye
Citra FWH / Citra, Mosaic & Kohatu in the cube and dry hop all to the tune of 25ish IBU (NIEPA water profile)
All cubes diluted at pitch and pressure fermented with different yeasts (1.038>1.008ish)

 

[mofox1]

Kicking off a new thread for the new year. Got up early and coming up to mash out now.

House Ale 3.9%
58/63/68/72/78 for 15/45/15/15/15.
80% Pilsner
10% Abbey
10% Rye
Citra FWH / Citra, Mosaic & Kohatu in the cube and dry hop all to the tune of 25ish IBU (NIEPA water profile)
All cubes diluted at pitch and pressure fermented with different yeasts (1.038>1.008ish)

Hey hey... Abbeeyyy! Great stuff.

 

[Midnight Brew]

Two for two.

My keg of pale ale blew last night as I was setting up for brew day. Was going to brew a Kölsch but changed plans as I'm really liking APAs at the moment. Running a bit behind as I ran into some issues with my grain mill as it hates rye.

Breezy Pale Ale 4.5%
72% Pilsner
20% Vienna
4% Heritage Crystal
4% Rye
58/63/68/72/78 for 15/45/15/15/78
All Topaz: FWH, cube and dry hop.
1.044>1.010ish - 4.5% / 31IBU / 12EBC.

 

[DJ_L3ThAL]

You’re showing us all up!!!

 

[mofox1]

You’re showing us all up!!!

I don't think the kids kept up the WAYB threads while we were away at [that other forum].

 

[mofox1]

Belgain pale ale today...

48L @ 1.052 / 25 IBU (cubed)

84% Wey Pilsner
8% Abbey / Melaniodin mix (approx 50/50)
5% Light crystal (40°L)
3% Dingemans biscuit

Mashed ~3L/kg @ 67°C

90 min boil
EKG @ 90 min for 22 IBU
0.5g/L EKG @ 0 min

Have some 6+ year frozen Wyeast 3787 (Trappist high gravity) I'm spinning up... only took ~36 hrs to see signs of life, 54 hrs to get a nice healthy cream colour.

 

[DJ_L3ThAL]

Better dust off the brew rig for 2023 and empty some cubes!!

 

[Droopy Brew]

Started off the season with a quaffer- Pommy Lager.
50L 1.042/1.008 18IBU
7.5kg Voyager Veloria
500g cane sugar
60min at 66C

30g EKG FWH
40g EKG Whirlpool then cubed.

Dumped on a large cake of W34/70 and pressured ferm at 14C.

Will add a small EKG dry hop in a few days.

 

[mofox1]

Knocking out an ESB for my last brew of the holidays.

ESB 48L @ 1.060, 37 IBU (cubed)

91.3% Maris Otter
6% Light Crystal - 40°L
2% Gladfields Shepherds Delight
0.7% Roasted Barley

Mashed @ 67°C, fly sparged to ~56L, 90 min boil.

Bittered to ~32 IBU with a 3:5 ratio of Magnum (9.9%) & Saaz (5%)
1g/L Saaz (5%) @ flameout

Not sure yet which yeast I'll use. Have some dried London & Windsor from Lallemande, but also have in my yeast bank some WLP005, Wyeast 1469 & Wyeast 1728 which will work.

 

[Half Pint]

Currently:
17 litres Munich Dunkel about 12 days fermented. I’ve raised the temperature to 18° (from 12°) over the last 4 days. It’s still blowing bubbles but they’ve slowed down.
It’s my first shot at brewing a lager in a keg. There’ve been a couple of glitches but I think it’s gonna work out ok.

82% Gladfield Munich
13% Weyermann Munich II
2.5% Carafa special II
2.5% Melanoidin
Step Mash 10min@58°, 40 min @63°, 30 min @ 70°, 15 min @ 76°
Tettnang 21IBU @ 60min
Ca 80, Cl 75, So4 110
Mash pH 5.3
Yeast: Bluestone Pilsner
Primary fermentation at 12°


On the bench, a Northern Brown Ale about 5 days away from bottling. Might have overdone the bitterness a touch. I like the malt though.

73.5% Marris Otter
18% Gladfield’s Biscuit
5% Gladfield’s medium crystal
2% Gladfield’s Aurora
1.5% Carafa special II
Mashed at 67°, 60 min
Fuggles: 20 IBU @ 60 min, 6 IBU @ 15 min
Water: Ca 60, Mg 11, Na 18, Cl 80, So4 105
Mash pH 5.35
Yeast WLP002 at 18°

Also on the bench an Aussie Sparkling I put together yesterday
87% Joe White Traditional Ale
6.5 Gladfield’s Wheat malt
4.5% white sugar
2% Caramalt
Mashed at 63° for 30 minutes, 70° for 30 minutes
Water Ca50, Cl 50, sulphate 110
Mash pH 5.33
Pride of Ringwood: 20 IBU @ 60 min, 8.5 IBU @ 10 min
Yeast: 1.5 litres starter cultured from 2 bottles Coopers Pale, fermenting at 17°

That’s it for now. I’ve run out of temperature control.
Once I bottle that Northern Brown I’ll probably get cracking on a batch of Porter

 

[clickeral]

NZ Pilsner today (44L) as my Commerically released PIlsner keg is getting low (probably going to bottle it) and felt like something more hoppy Simple grain bill Voyager Atlas 90% Crisp Caragold 10% (considered gladfield chit) 90min mash at 65C Didn't tweak the water on this one so it's just Ca 5.6 Na 7.6 Mg 1.7 SO 7.1 CI 15 HCO 0 Hops Motueka 6ibu 60min Motueka 6.1ibu 20min Nelson Sauvin 7.2ibu 5min Wakatu 4.5ibu 5min Nelson Sauvin 6.4ibu whirlpool 90c 20mins Saflager S-23 at 10C 14days 16c 3days 4c for as long as I can haha Will be going in the Kegmenter Edit **** of a brew day due to some lack of attention/new brew gear I was dialing it, going to be a 4% Pils instead of a 5% but ohwell, hoping its cracking as ill be upset if its not due to the pain it was to brew ha. Reminder even people with experience still have **** ups

 

[Hangover68]

Just put an ESB on tap and have a porter in the FV almost ready to CC and keg.

 

[Half Pint]

Bottling a Porter today. Based on an English Porter recipe but I expect the bjcp would declare it too roasty.
Next will be a Dry Irish Stout. I’m going to try holding back the dark grain until mashout, which is an approach I’ve never tried. Not sure but I think I’ll use WLP002.

 

[wide eyed and legless]

My simple go to Best Bitter.

OG 1,043 FG 1,011 ABV 4.2 IBU 24 (SMPH model) SRM 11.1 Mash pH 5.3
Efficiency 63% BH
4.1 kg Veloria Schooner
0,25 kg Munich Type 1
0.25 kg Simpsons Dark Crystal late addition mash tun
0.20 kg Carapils

25g EKG First wort
25g Fuggles 30 mins
20g Fuggles 15 mins

Mash 68C 60 mins
Vorlauf 30-40 mins
Boil 60 mins
Yeast Safale SO-4 Ferment @ 17C ambient 19-20C fermenter.

One I made earlier

Cheers

 

[the.cassowary]

Currently:
17 litres Munich Dunkel about 12 days fermented. I’ve raised the temperature to 18° (from 12°) over the last 4 days. It’s still blowing bubbles but they’ve slowed down.
It’s my first shot at brewing a lager in a keg. There’ve been a couple of glitches but I think it’s gonna work out ok.

82% Gladfield Munich
13% Weyermann Munich II
2.5% Carafa special II
2.5% Melanoidin
Step Mash 10min@58°, 40 min @63°, 30 min @ 70°, 15 min @ 76°
Tettnang 21IBU @ 60min
Ca 80, Cl 75, So4 110
Mash pH 5.3
Yeast: Bluestone Pilsner
Primary fermentation at 12°


On the bench, a Northern Brown Ale about 5 days away from bottling. Might have overdone the bitterness a touch. I like the malt though.

73.5% Marris Otter
18% Gladfield’s Biscuit
5% Gladfield’s medium crystal
2% Gladfield’s Aurora
1.5% Carafa special II
Mashed at 67°, 60 min
Fuggles: 20 IBU @ 60 min, 6 IBU @ 15 min
Water: Ca 60, Mg 11, Na 18, Cl 80, So4 105
Mash pH 5.35
Yeast WLP002 at 18°

Also on the bench an Aussie Sparkling I put together yesterday
87% Joe White Traditional Ale
6.5 Gladfield’s Wheat malt
4.5% white sugar
2% Caramalt
Mashed at 63° for 30 minutes, 70° for 30 minutes
Water Ca50, Cl 50, sulphate 110
Mash pH 5.33
Pride of Ringwood: 20 IBU @ 60 min, 8.5 IBU @ 10 min
Yeast: 1.5 litres starter cultured from 2 bottles Coopers Pale, fermenting at 17°

That’s it for now. I’ve run out of temperature control.
Once I bottle that Northern Brown I’ll probably get cracking on a batch of Porter

That Aussie Sparkling sounds great. Keen to hear how it turns out. I might try that soon. Just have to set up proper temperature control other than ‘in a cupboard in the shed…’

 

[Half Pint]

That Aussie Sparkling sounds great. Keen to hear how it turns out. I might try that soon. Just have to set up proper temperature control other than ‘in a cupboard in the shed…

I tried a bottle last weekend and was very happy with it. It will be 8 weeks bottled this week, which is probably just about it’s prime condition.
It’s in State comp this weekend; a chance to see what others think of it. I’ll still love it anyway.
If I had to choose just one style of beer, that would probably be the one. Highly drinkable and easy to produce at home with modest equipment.

 

[sherwicf]

Rest of the year looks like this:
August - Hazy Pale with Citra and Mosaic
Sep - German Lager
October - House Hazy Pale
November - White Stout (Christmas Tradition)
December - Imperial Stout to give it a chance for next winter

 

[TwoCrows]

Blonde ale ( American) 1.048- 1.012 cascade 14 ibu and mosaic 9 ibu totaling 23 ibu Nottingham yeast @ 19 C

 

[the.cassowary]

Next Batch - American Cream Ale
Then - Sparkling Ale (depending on getting a second hand freezer for temp control)
Then - Attempt a pseudo-larger with Kveik yeast
Then - Interested in a White Rabbit style dark ale

 

[wide eyed and legless]

Just finished a California Common and Next will be Foreign Extra Stout over the weekend.