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n87

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Some epicly awesome beers yesterday.

I need recipes!
 

rob.n.hill@gmail.com

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I'm going to assume nobody wants my English IPA, but can post my stout and the heady topper tonight :)

Yesterday's session was good - some really great beers.

Let's start getting organised on Ben's suggestions:
1. A commercial beer tasting - maybe schedule for 1 month from now? Ben, what types of beers did you have in mind?
2. Brewery tour day - 2 month's from now? (gives us time to plan). I think the initial suggestion was Newcastle, plus there's a few good craft beer pubs there too.

Thanks again for yesterday guys!
 

n87

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Ill take the pommy IPA!


Commercial beer tasting:
How were you thinking? ~3 beers per person?
would someone organise the lot, or do we each go out and grab stuff? i think grabbing one lot from beer cartel or similar would be best.
 

silvana

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Great beers yesterday! Cheers guys.
I'll put up the mild and pale ale recipe tomorrow.

Commercial beer - probably easiest to get a case or half case from Beer Cartel or similar shop?

We could probably even just go Dans for the first one? Focus on some Belgians, Chimay, Duvel, la
Trappe and hops Sierra, Austrailan brewery, etc or some old German lagers.......

As for styles not sure, should we do a mix maybe 2/3 examples of a few different styles. Try and mix it up.

Spitballing broad groups of beers

Hops
Stouts/porters
Belgians
Saisons
Lager
Hefeweizen
Sour (nothing crazy I promise)
 

silvana

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For beer excursion, Newcastle sounds good. We could spend a whole day at Foghorn easy, really good beers and lots of different styles.
The other option is inner west Sydney petty good bang for you buck brewery wise and some good pubs to. Northern beaches for a few breweries too.
Shall we call Newcastle for June and plan a Sydney trip later in the year?
GABS is the end of May too which I can't recommend enough, 100 one off beers + a bunch of interstate and NZ breweries pouring fresh regular beers. I'm planing for Sat early session
 

gone brewing

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Agreed, there were some very tasty beers yesterday. Here come two of my contributions.

Melonworth Blonde Rye Ale
2.69kg Ale (BB Australian) 70%
.575kg Munich light (Weyermann) 15%
.575kg Rye (Weyermann) 15%
Single infusion mash, 66C for 60 min

Magnum, 15g @ 90min
Cascade, 18g @ 10 min
Dry hopped with cascade, 12g
6g calcium chloride in mash
24L at flameout, 20L into fermenter

SG=1.044
FG=1.011
4.5% abv
19 IBU
US05 @ 19C, 2 weeks in primary
 

gone brewing

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Belgian Tripel - Westmalle clone
5.6kg Pilsen (Dingemans)
Single infusion mash, 65C for 90 min

Northdown, 64g @ 90min
Tettnang, 28g @ 15 min
Saaz, 28g @ 5 min
8g calcium chloride in mash
24L at flameout, 20L into fermenter
1.0 kg sucrose added after 3 days of fermentation when SG was 1.014

SG=1.082 (estimated value, actually 1.063 @ end of boil but 1kg sugar added during fermentation)
FG-1.008
10.0% abv
39 IBU
Wyeast 3787 (Trappist High Gravity) @ 23C (use a blow off tube). Pitched onto yeast cake of previous batch.
 

rob.n.hill@gmail.com

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Here's mine:

Recipe: Heady Topper
Brew Date: 06 Mar 2016
Style: Imperial IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l
Total Grain Weight: 7.52 kg
Estimated OG: 1.074 SG
Estimated Color: 6.7 SRM
Estimated IBU: 104.1 IBUs

Boil:
-----
Boil Time: 60 Minutes
Boil Size: 38.64 l
Post Boil Volume: 29.64 l

Actuals:
--------
Measured Original Gravity: 1.070 SG
Measured Final Gravity: 1.011 SG
Actual Alcohol by Vol: 7.8 %

Ingredients:
------------
Amt Name Type # %/IBU
6.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 79.8 %
0.70 kg Munich, Light (Joe White) (9.0 SRM) Grain 2 9.3 %
0.25 kg Wheat Malt, Malt Craft (Joe White) (1.8 Grain 3 3.3 %
0.57 kg Turbinado (10.0 SRM) Sugar 4 7.6 %
80.00 g Magnum [14.00 %] - Boil 60.0 min Hop 5 86.5 IBUs
0.49 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 6 -
30.00 g Cascade [5.50 %] - Steep/Whirlpool 30.0 Hop 7 4.9 IBUs
30.00 g Centennial [10.00 %] - Steep/Whirlpool Hop 8 0.0 IBUs
30.00 g Columbus (Tomahawk) [15.80 %] - Steep/Wh Hop 9 0.0 IBUs
30.00 g Simcoe [13.00 %] - Steep/Whirlpool 0.0 Hop 10 0.0 IBUs
30.00 g Simcoe [13.00 %] - Steep/Whirlpool 30.0 Hop 11 12.7 IBUs
1.0 pkg Conan (JD #) Yeast 12 -
30.00 g Cascade [5.50 %] - Dry Hop 6.0 Days Hop 13 0.0 IBUs
30.00 g Simcoe [13.00 %] - Dry Hop 6.0 Days Hop 14 0.0 IBUs
30.00 g Centennial [10.00 %] - Dry Hop 4.0 Days Hop 15 0.0 IBUs
30.00 g Simcoe [13.00 %] - Dry Hop 4.0 Days Hop 16 0.0 IBUs
30.00 g Chinook, New Zealand [12.10 %] - Dry Hop Hop 17 0.0 IBUs
30.00 g Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 18 0.0 IBUs


Mash: Single Infusion, Light Body, Batch Sparge
---------------------------------------
Name Description Step Temperat Step Time
Mash In Add 20.00 l of water at 75.8 C 65.6 C 75 min

Fermentation:
-------------
Primary Temp: 19.4 C



Recipe: BCS Dry Irish Stout v4
Brew Date: 13 Mar 2016
Style: Dry Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 45.00 l
Total Grain Weight: 9.93 kg
Estimated OG: 1.043 SG
Estimated Color: 52.3 SRM
Estimated IBU: 45.1 IBUs

Boil:
-----
Boil Time: 60 Minutes
Boil Size: 56.15 l
Post Boil Volume: 49.40 l

Actuals:
--------
Measured Original Gravity: 1.045 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.6 %

Ingredients:
------------
Amt Name Type # %/IBU
37.85 l Gosford Water 1 -
10.90 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
3.60 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
3.00 ml Lactic Acid (Mash 60.0 mins) Water Agent 4 -
0.10 kg Rice Hulls (0.0 SRM) Adjunct 5 1.0 %
6.37 kg Pale Malt, Maris Otter (3.0 SRM) Grain 6 64.1 %
2.06 kg Barley, Flaked (1.7 SRM) Grain 7 20.7 %
1.40 kg Roasted Barley (Joe White) (710.0 SRM) Grain 8 14.1 %
150.00 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 9 45.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 10 -
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -

Water prep:
-----------
Amt Name Type # %/IBU
37.85 l Gosford Water 1 -
10.90 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
3.60 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
3.00 ml Lactic Acid (Mash 60.0 mins) Water Agent 4 -


Mash: Double Infusion, Light Body
---------------------------------------
Name Description Step Temperat Step Time
Protein Rest Add 21.64 l of water at 56.5 C 49.0 C 15 min
Saccharification Add 16.40 l of water at 89.9 C 64.0 C 60 min


Fermentation:
-------------
Primary Temp: 18.0 C
Secondary Temp: 21.0 C
 

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