What Are You Brewing - 2014

[danestead]

Dano's Summer Lager

Just crash chilled it today and will keg for further conditioning (if I can keep my hands off it) in a week.

Batch size 25L
OG 1.050
FG 1.013
IBU 20
EBC 6
ALC 4.9%

100% Weyermann Pilsner Malt
15g (0.6g/L) Hallertau Hersbrucker @ 15mins
The rest of the IBU's @ 60mins

Mash
63deg for 60mins
72deg for 20mins
78deg for 10mins

Wyeast 2000 Budvar Lager with 5L starter achieving approx 430 billion cells.

Fermented at 10deg - raised to 18deg for 3 days towards end of ferment.

Will report back in a week when it's kegged but its tasting pretty nice out of the fermenter so far

 

[TimT]

Today I began two witbier/saisons, brewing double quantities, with a plan to pour the wort into two separate fermenters. The first time I've done this and I've had a few logistical difficulties, though they hopefully won't compromise the quality of the brew too much.

I used yarrow and hazel to bitter the brew. Turns out I probably didn't add nearly enough, certainly not enough for a double quantity brew.

Also, just for once, I massively overshot the gravity I was aiming for. I thought it was going to be 1.055. It turned out to be just above 1.072!

I think this is, basically, because I boiled down lower than I should have. (I was going to boil low anyway - I'm going to add honey to one of the brews). Also, more of the precipitate/cloudy material will probably end up in one ale in particular, as I.... well, let's not get into all the awkward details about my shoddy 'system', shall we?

I think they'll ferment nicely. I've sealed them up and am letting them cool overnight and will add yeast tomorrow. A few more additions of herbs to come later, in secondary ferment.

 

[Weizguy]

Forgive me forum, it has been almost 2 months since I last brewed (not counting yeast starters). Today, its a decoction with:


Schneider Weisse - (from " Brew Classic European beers at home")


Brew Type: All Grain

Date: 23/02/2014

Style: Weizen/Weissbier

Brewer: Seth

Batch Size: 28.00 L

Assistant Brewer: nil

Boil Volume: 34.31 L

Boil Time: 60 min

Brewhouse Efficiency: 70.0 %

Equipment: Seth - 50 litre Esky and 80 litre kettle




Ingredients

Amount

Item

Type

% or IBU

3.77 kg

Wheat Malt, Pale (Weyermann) (3.9 EBC)

Grain

60.2 %

1.07 kg

Vienna Malt (Weyermann) (5.9 EBC)

Grain

17.1 %

1.06 kg

Pilsner (Weyermann) (3.3 EBC)

Grain

16.9 %

0.36 kg

Caramunich I (Weyermann) (100.5 EBC)

Grain

5.8 %

30.00 gm

Hallertauer [4.50%] (90 min)

Hops

14.4 IBU

10.00 gm

Hallertauer [4.50%] (15 min)

Hops

1.3 IBU

1.00 tsp

Brew-brite

Misc



1 Pkgs

Bavarian Wheat (Wyeast Labs #3638) [Starter 2000 ml]

Yeast-Wheat




Beer Profile

Estimated Original Gravity: 1.050 SG (1.044-1.052 SG)



Estimated Final Gravity: 1.012 SG (1.010-1.014 SG)



Estimated Color: 13.5 EBC (3.9-15.8 EBC)

Color [Color]

Bitterness: 15.7 IBU (8.0-15.0 IBU)

Alpha Acid Units: 0.9 AAU

Estimated Alcohol by Volume: 5.2% (4.3-5.6 %)






Mash Profile

Name: Wheat decoction - temps as specified by Weyermann

Mash Tun Weight: 7.00 kg

Mash Grain Weight: 6.26 kg

Mash PH: 5.4 PH

Grain Temperature: 25.0 C

Sparge Temperature: 75.6 C

Sparge Water: 21.63 L

Adjust Temp for Equipment: TRUE


Name

Description

Step Temp

Step Time

Mash in

Add 15.65 L of water at 43.5 C

35.0 C

20 min

Step

Add 3.70 L of water at 97.1.0 C

45.0 C

20 min

Protein rest

Decoct 3.15 L of mash and boil it

52.0 C

40 min

Low Saccharification

Decoct 5.16 L of mash and boil it

62.0 C

30 min

High saccharification

Decoct 6.52 L of mash and boil it

72.0 C

30 min

Mash out

Decoct 5.31 L of mash and boil it

78.0 C

10 min

Mash Notes
Decoction mash schedule from the Weyermann website

About time I made an everyday approachable drinking beer. The oak-smoked weizenbock was toooo big for a mowing beer
Seth out

 

[Helles]

Some thing like Stone and Wood Pacific Ale

128lt OG 1044
10 kg tradional ale
2 kg Vienna
8 kg joe white Wheat
3kg honey

30g Galaxy FWH 90 min
50g Galaxy @ 20/10/5/0
Dry hop 100 Galaxy

Wyaest 1007 Wyeast 2565 Whitelabs Saison II
split into 3 fermenters

 

[indica86]

Recipe: Why Me? Pale Ale


Estimated OG: 1.050 SG
Estimated Color: 22.4 EBC
Estimated IBU: 36.4 IBUs

Ingredients:
————

5.00 kg Pale Malt, Maris Otter
0.10 kg Chocolate Malt (Joe White)
15.00 g Super Pride - Boil 60.0 min
0.50 Items Whirlfloc Tablet
20.00 g Waimea - Boil 10.0 min
20.00 g Waimea - Boil 5.0 min
20.00 g Waimea - Dry Hop

 

[verysupple]

I've got a batch of best bitter mashing as I type this.

Brew Length: 25 L

Est. vitals
OG: 1.045
FG: 1.012
ABV: 4.4% (after bottle priming - 1.3 vols)
IBU: 30
EBC: 19

85% - 3.825 kg Simpsons Maris Otter
5% - 0.225 kg Simpsons Amber
5% - 0.225 kg Simpsons Dark Crystal (240EBC)
5% - 0.225 kg Briess torrified wheat

Mash at 67C for 60 min
Mash out at 76C for 10 min

50 g EKG (4.42% AA) - 60 min - 25 IBU
18 g EKG (4.42% AA) - 20 min - 3 IBU
18 g EKG (4.42% AA) - 1 min - 2 IBU

Wyeast 1275 - Thames Valley Ale
Pitch at 17C allowing to rise to 20C over a few days

 

[waggastew]

Forgive me forum, it has been almost 2 months since I last brewed (not counting yeast starters). Today, its a decoction with:

Schneider Weisse - (from " Brew Classic European beers at home")

Brew Type: All Grain Date: 23/02/2014 Style: Weizen/Weissbier Brewer: Seth Batch Size: 28.00 L Assistant Brewer: nil Boil Volume: 34.31 L Boil Time: 60 min Brewhouse Efficiency: 70.0 % Equipment: Seth - 50 litre Esky and 80 litre kettle

Ingredients Amount Item Type % or IBU 3.77 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 60.2 % 1.07 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 17.1 % 1.06 kg Pilsner (Weyermann) (3.3 EBC) Grain 16.9 % 0.36 kg Caramunich I (Weyermann) (100.5 EBC) Grain 5.8 % 30.00 gm Hallertauer [4.50%] (90 min) Hops 14.4 IBU 10.00 gm Hallertauer [4.50%] (15 min) Hops 1.3 IBU 1.00 tsp Brew-brite Misc 1 Pkgs Bavarian Wheat (Wyeast Labs #3638) [Starter 2000 ml] Yeast-Wheat

Beer Profile Estimated Original Gravity: 1.050 SG (1.044-1.052 SG) Estimated Final Gravity: 1.012 SG (1.010-1.014 SG) Estimated Color: 13.5 EBC (3.9-15.8 EBC) Color [Color] Bitterness: 15.7 IBU (8.0-15.0 IBU) Alpha Acid Units: 0.9 AAU Estimated Alcohol by Volume: 5.2% (4.3-5.6 %)

Mash Profile Name: Wheat decoction - temps as specified by Weyermann Mash Tun Weight: 7.00 kg Mash Grain Weight: 6.26 kg Mash PH: 5.4 PH Grain Temperature: 25.0 C Sparge Temperature: 75.6 C Sparge Water: 21.63 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time Mash in Add 15.65 L of water at 43.5 C 35.0 C 20 min Step Add 3.70 L of water at 97.1.0 C 45.0 C 20 min Protein rest Decoct 3.15 L of mash and boil it 52.0 C 40 min Low Saccharification Decoct 5.16 L of mash and boil it 62.0 C 30 min High saccharification Decoct 6.52 L of mash and boil it 72.0 C 30 min Mash out Decoct 5.31 L of mash and boil it 78.0 C 10 min
Mash Notes
Decoction mash schedule from the Weyermann website

About time I made an everyday approachable drinking beer. The oak-smoked weizenbock was toooo big for a mowing beer
Seth out

What is your fermentation schedule Les?

 

[BlueMutt]

Pale Ale.
50ltrs in the Keg.
OG 1.049
Colour 3.9
IBU 40.1

8.5kg JW pale
1kg JW Munich
1kg JW Wheat malt

50grm Cascade @ 60
20 min hop stand with
50grm Cascade
50grm Galaxy
50grm Citra

Mash 63deg 60min, 72deg 15min, 78deg 15min.
Boil 60min
Ferment with WLP001 Cali Ale starter @ 18 for 7 days, raise to 20 for 3 days.

 

[Weizguy]

What is your fermentation schedule Les?

Thanks for your question.
I have mis-reported the yeast for this beer. I'm using a recultured WLP380 from a NSW case swap way back. Was last cultured in 2007. Originally from Berto, IIRC.

Was planning a 1 - 1.5 litre culture, pitched at 13°C and fermented at 17°C. Enough capacity for yeast growth and ester production. May split the 28 litre batch into 2 FVs, to minimise foaming losses.

Trying to go back to basics, and get the flavours I want back in this beer. The recipe will probably get a work-out this year

 

[mje1980]

My HLT has packed it in , so im back to stove pot hlt with 2 stock pots. Kind of limits what I can brew. Keen to brew something tomorrow so I thought id do something very different to what I normally brew. For the first time in a long time im out of maris otter.

More dex bold

82% Wey pils
8.2% Dextrose
6.6% Wheat malt
3.3% Carahell

Cluster @ 60 and in the cube ( 5g for the cube )

wy 2042

62-45, 65-30, 72-15.

1.033
9 IBU


Definitely bribie inspired haha

 

[Weizguy]

...and I just started a batch of old K'n'K. Coopers draught and white sugar. I'll save a bottle for myself, but this one of for my car's mechanic aka my brother and he doesn't seem to like anything I brew apart from this. Maybe it tastes enough like VB?
I do recall that he used to brew this exact stuff with a mate up the road when we lived with our parents, before I was a brewer at all.

 

[Liam_snorkel]

keeping it simple with a smash.

vienna/amarillo SMaSH

Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.11 %
Colour (SRM): 4.8 (EBC): 9.4
Bitterness (IBU): 44.4 (Average - No Chill Adjusted)

100% Vienna

0.4 g/L Amarillo (8.4% Alpha) @ 45 Minutes (Boil)
0.9 g/L Amarillo (8.4% Alpha) @ 20 Minutes (Boil)
0.9 g/L Amarillo (8.4% Alpha) @ 10 Minutes (Boil)
0.9 g/L Amarillo (8.4% Alpha) @ 0 Minutes (Boil)
0.9 g/L Amarillo (8.4% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 66°C for 90 Minutes. Boil for 70 Minutes

Fermented at 16°C with S189


Recipe Generated with BrewMate

 

[Aydos]

keeping it simple with a smash.

vienna/amarillo SMaSH

Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.11 %
Colour (SRM): 4.8 (EBC): 9.4
Bitterness (IBU): 44.4 (Average - No Chill Adjusted)

100% Vienna

0.4 g/L Amarillo (8.4% Alpha) @ 45 Minutes (Boil)
0.9 g/L Amarillo (8.4% Alpha) @ 20 Minutes (Boil)
0.9 g/L Amarillo (8.4% Alpha) @ 10 Minutes (Boil)
0.9 g/L Amarillo (8.4% Alpha) @ 0 Minutes (Boil)
0.9 g/L Amarillo (8.4% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 66°C for 90 Minutes. Boil for 70 Minutes

Fermented at 16°C with S189


Recipe Generated with BrewMate

Tell me how this goes Liam, looks delicious!

 

[Liam_snorkel]

Will do mate. Boil is smelling pretty good at the moment.

 

[jyo]

Might try a sneaky mid week brew this week. Gonna throw some slurry of Belgian Ardennes at this. Such a great yeast. Haven't brewed a low alc beer in ages.

American Amber Ale

Recipe Specs
----------------
Batch Size (L): 48.0
Total Grain (kg): 8.280
Total Hops (g): 140.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.88 %
Colour (SRM): 13.9 (EBC): 27.4
Bitterness (IBU): 22.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 60

Grain Bill
----------------
7.000 kg Barrett Burston Ale (84.54%)
0.400 kg Bairds Medium Crystal (4.83%)
0.400 kg Wheat Malt (4.83%)
0.300 kg Bairds Dark Crystal (3.62%)
0.180 kg Carafa I malt (2.17%)

Hop Bill
----------------
60.0 g Cascade Pellet (4.2% Alpha) @ 40 Minutes (Boil) (1.2 g/L)
10.0 g Columbus Pellet (14.2% Alpha) @ 5 Minutes (Boil) (0.2 g/L)
20.0 g D Saaz Pellet (5.4% Alpha) @ 1 Minutes (Aroma) (0.4 g/L)
30.0 g Cascade Pellet (4.2% Alpha) @ 0 Minutes (Aroma) (0.6 g/L)
10.0 g Cascade Pellet (4.2% Alpha) @ 0 Days (Dry Hop) (0.2 g/L)
10.0 g Columbus Pellet (14.2% Alpha) @ 0 Days (Dry Hop) (0.2 g/L)

Misc Bill
----------------

Single step Infusion at 70°C for 40 Minutes.
Fermented at 18°C with Wyeast 3522 - Belgian Ardennes

 

[mje1980]

My HLT has packed it in , so im back to stove pot hlt with 2 stock pots. Kind of limits what I can brew. Keen to brew something tomorrow so I thought id do something very different to what I normally brew. For the first time in a long time im out of maris otter.

More dex bold

82% Wey pils
8.2% Dextrose
6.6% Wheat malt
3.3% Carahell

Cluster @ 60 and in the cube ( 5g for the cube )

wy 2042

62-45, 65-30, 72-15.

1.033
9 IBU


Definitely bribie inspired haha

Forgot about my daughters swimming lessons so It mashed for around 3 1/2 hours. One hour at 62, then 2 at 69, dropping to 65 by the time I got home. Should attenuate nice and dry. Perfect!!

 

[indica86]

Recipe: CC Pale Ale

Estimated OG: 1.050 SG
Estimated Color: 22.4 EBC
Estimated IBU: 32.4 IBUs

Ingredients:
————

4.00 kg Pale Malt (Barrett Burston)
1.00 kg Munich I (Weyermann)
0.10 kg Chocolate Malt (Joe White)
10.00 g Magnum - Boil 60.0 min
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining
15.00 g Centennial - Boil 10.0 min
15.00 g Citra - Boil 10.0 min
15.00 g Centennial - Boil 5.0 min
15.00 g Citra - Boil 5.0 min
20.00 g Centennial - Dry Hop
20.00 g Citra - Dry Hop

No crystal until I had mashed in and had to take the kids to school.
Oh well.

 

[technobabble66]

Fat Ale 1.0b, 1056

Vol = 25
OG = 1.045
FG = 1.010
IBU = 23.4
EBC = 22.8
Alc% = 5.0

Grain Bill
3kg Wey Pilsner/Ale
0.8kg Wey Munich 1 & 2 (mixed)
0.5kg Wey Vienna
0.2kg Wey Amber
0.2kg Briess Victory
0.1kg Simpsons Crystal, med
0.1kg Wey CaraAroma
0.1kg Wey Melanoiden

Hops Schedule
5g Cascade @ 20min (calc’d as 40min)
15g Nelson @ Flameout (calc'd as 20min)
20g Cascade @ Flameout (calc'd as 20min)
15g Nelson into Hopback
22g Cascade into Hopback
15g Nelson dry hop
30g Cascade dry hop

Added ~3g CaSO4 + 3g CaCl2 into Mash
Added ~0.7g CaSO4 + ~0.7g CaCl2 into sparge.

Yeast - 1056

Mash
Mash Vol = 23L
Sparge Vol = 7L
Mash in at 67°C for 70min, (ended at 65°C for the last 10min)
Step to 73°C for 10min (ending at 71.5°C)
Mash Out at 78°C
Sparge & squeezing at 78°C

Final Volume ~27L in the kettle

Boil proceeded merrily up to flameout & whirlpool.

Thermals took a very long time to settle (waited the 20mins & they were still going). Did a whirlpool, waited 10-15mins, (& set up the plate chiller & ghetto hopback) then started draining.
It quickly blocked. Fark! Panic. Seconds to minutes pass: Has the kettle filter blocked, has the hopback blocked, or has the plate chiller blocked???
Eventually tipped all Hopback hops into the kettle & started draining again, after stirring the hops into the kettle - there goes the whirlpooled trub (fark!).
It flows - yay! Then quickly blocked again. Faaaaaarrk!! More Panic. More seconds to minutes pass. After disturbing the settled trub, it could be anything now. Removed hopback & just used the Plate Chiller - risking the Big Nasty blockage in the chiller. It all drained with a nice steady flow - woohoo! The hopback had been blocked by hot break – i need to re-think the filters, and never use pellets in it again.
Unfortunately, it could’ve been 20-30mins of faffing around before draining the kettle properly. Plus the extra time on the whirlpool, it may’ve been an extra 30-45mins of time the hops were in the kettle. Bitter city! Adding 20mins onto the first few additions, then 5mins onto the hopback additions, the Bitterness ~41 IBUs; however, the added time was probably much more in reality, so it could be more like 50.

OTOH, the SG was also significantly higher than expected, & the volume a bit low (~1076 in 18L). So this was diluted up to 28L, plus 1L from the Yeast starter, totalled ~29L, with an OG =1048 (cf the original 25L at OG = 1045).
So i'm hoping this dilution may offset the extra bittering of the hops sitting in the kettle for so long.
Also, the gravity sample tasted ok, not too bitter i think (though the previous pre-fermented sample tasted was the Pliny the Elder clone of ridiculous bitterness, so anything tastes mild compared to that).

Fermenter was put into the NEW FRIDGE (well, new 2nd hand) after the 1056 was pitched, at set at 17°C

10hrs later, the airlock started bubbling away.

 

[brewtas]

Today's efforts, a historical porter:

1834 Norwich Porter
OG: 1.066
FG: 1.020
IBU: 82
EBC: 79.5
ABV: 6.1%

72% Maris Otter
21% Brown malt
7% Black malt

60 IBU of Fuggles @ 120 min
22 IBU of Fuggles @ 30 min

Mashing @ 69C, 2 hour boil, fermenting with WY1028

 

[Tahoose]

Back to back brew day

1# On the Lash PA

3.1kg JW Trad Ale
1.2 Wheat Malt

10g POR 60mins
20g Nelson Sauvin 20mins
20g Amarillo 20 mins

24ltr @ 1.048

2# Fruit Ka-Pow Pale Ale

4.2kg JW Trad Ale

25g Citra 20mins
20 g Nelson Sauvin 20mins

22ltrs @ 1.049

Both mashed at 66c, both to be fermented at 18c with BRY-97.

Brewing in advance for when my kegs arrive next month