What Are You Brewing - 2014

[technobabble66]

Great name choice, VS. Looks v tasty!

 

[verysupple]

Great name choice, VS. Looks v tasty!

Cheers, man. I like to give all my beers a witty name. E.g. I made a series of Belgian witbiers named "Witty" (not actually a very witty name), "Witty Comeback" and the final version was called "Oh Snap!".

I hope this one's better than my first attempt at an AIPA. It was too malt focussed (way too much Munich malt) and only had 2/3 the amount of hops this one has. Fingers crossed it'll turn out like an AIPA this time and not malty APA.

 

[phettebs]

Just brewed an imperial Saison today. It will be served to the public at a festival in July. I used spelt berries for the first time and they did not convert as well as I hoped. Still, I'm around 1.070 for an OG. I used Wyeast 3711 yeast from a previous lower gravity saison I brewed last month. Hoping for a nice one!

 

[Midnight Brew]

Today was somewhat of a milestone for me.

All Grain #21
Red X Bitter

100% Best Red X
Time 50/10/Raise Bag
Temp 68/72/78
Rain Water with salt additions

FWH Magnum to 14 BU
Cube I: Northdown to 14.5 BU
Cube II: Brambling Cross to 14.6 BU
Both cubes get Wy 1469

OG: 1038
FG 1012
Alc 3.4%
EBC 21.5

Stoked as I finally nailed all my targets after many brewing days of calibration. First time using rainwater with salt additions, Red X, Brambling Cross and Northdown on their own and first time using 1469. This is the first batch in a series of brews that will be experiments of hops.

What I hope to learn from this experiment is what is the best use of Red X and how much I will love bitters (I'm thinking alot). Also looking forward to fermenting these two at the same time and each will get a 9L keg with an additional 9L of each getting blended in another keg. The remaining will get bottled. So that is three different beers to enjoy.

I also have planned a later date at using Red X in an IPA sitting around 1.055 - 1.060 to maximize the red colour but that's a story for another day.

This is the first batch in a series of brews that will be experiments of hops. It's going to keep me busy the next few months but will give me an understanding of the huge amount of hops in my freezer and how to use them best.

Really proud of myself today. Happy brewing.

 

[Tahoose]

Good work, nice when it just goes to plan, I'm starting to learn that not too many beers helps with this.

 

[Dan Pratt]

Merredin Water Tower - Oatmeal Stout

OG - 1.051
IBU - 40
EBC - 125
ABV - 5%

78% - Ale Malt
12% - Flaked Oats
4 % - Dark Caramalt
3% - Chocolate Malt
3% - Chocolate Wheat

80g - East Kent Goldings @ 60mins

Wyeast Whitbread 1099 Ale Yeast

Mash at 68c 60mins
Ferment at 19c

 

[djar007]

Belgian Dubbel
--------------------------

Ingredients:
------------
Amt Name Type # %/IBU
9.46 kg Pale Malt (2 Row) Bel (5.9 EBC) 85.1 %
0.45 kg Caramunich Malt (110.3 EBC) 4.1 %
0.23 kg Special B Malt (354.6 EBC) 2.0 %
0.97 kg Candi Sugar, Dark (541.8 EBC) 8.8 %
60.85 g Hallertauer Hersbrucker [4.00 %] - Boil 60.0 min
60.85 g Hallertauer Hersbrucker [4.00 %] 10.0 mins
2.5 litre starter Belgian Ale (Wyeast Labs #1214)


Brewed this yesterday. Enjoy the simplicity of the belgian recipes. Not to say they are any good . But I am learning a lot about treating the wort with more respect. And leaving it alone to do its thing in peace.

 

[Wilkensone]

Dr Smurto's (not sure what version)

This is my first real AG attempt so pretty excited, this is mashing at the moment

Ingredients
Amt Name Type # %/IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
2.40 kg Pilsner (Weyermann) (1.7 SRM) Grain 2 56.5 %
0.80 kg Munich Malt - 10L (10.0 SRM) Grain 3 18.8 %
0.80 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 4 18.8 %
0.25 kg Caramunich I (Weyermann) (51.0 SRM) Grain 5 5.9 %
20.00 g Amarillo Gold [8.50 %] - Boil 60.0 min Hop 6 22.1 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
15.00 g Amarillo Gold [8.50 %] - Boil 10.0 min Hop 8 6.0 IBUs
15.00 g Amarillo Gold [8.50 %] - Boil 5.0 min Hop 9 3.3 IBUs
15.00 g Amarillo Gold [8.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 11 -

 

[Tahoose]

Smurtos golden ale was my first AG aswell, great beer...

Good luck

 

[Wilkensone]

Smurtos golden ale was my first AG aswell, great beer...

Good luck

thanks mate, looking good so far! Just hoping to get close to my targets.. Somehow lucked out with the length of this =D




Wilkens

 

[Donske]

IIPA/barley wine thingamabob this weekend, seems like a good way to use over a pound of hops in a 20 litre batch.

IIPA 1 (Imperial IPA)

Original Gravity (OG): 1.110 (°P): 25.9
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol (ABV): 12.03 %
Colour (SRM): 12.6 (EBC): 24.8
Bitterness (IBU): 103.1 (Tinseth)

47.62% Maris Otter Malt
40% Vienna
9.52% Dextrose
2.86% Caramunich III

2.5 g/L Simcoe (13% Alpha) @ 120 Minutes (First Wort)
2.5 g/L Chinook (12.1% Alpha) @ 15 Minutes (Boil)
2.5 g/L Cascade (6.7% Alpha) @ 5 Minutes (Boil)
2.5 g/L Citra (13.5% Alpha) @ 5 Minutes (Boil)
2.5 g/L Simcoe (13% Alpha) @ 5 Minutes (Boil)
2.5 g/L Cascade (6.7% Alpha) @ 1 Minutes (Boil)
2.5 g/L Citra (11.1% Alpha) @ 1 Minutes (Boil)
3 g/L Cascade (6.7% Alpha) @ 7 Days (Dry Hop)
3 g/L Simcoe (12.6% Alpha) @ 7 Days (Dry Hop)

1.0 g/L Gypsum (Calcium Sulfate) @ 120 Minutes (Mash)
0.1 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
1.0 g/L Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 62°C for 120 Minutes. Boil for 120 Minutes

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[Mardoo]

Well, too tired now to work out how to export my recipe from Beersmith in an AHB friendly format, but I just finished brewing my first variant of an Oaten Mild, inspired by this one here and by this one on Shutup About Barclay Perkins. Also helpful was a good thorough read of this thread on oat beers.

I learned a lot from my last foray of making up my own recipe, and I'm hoping some of the lessons learned are reflected in this one. Basically the recipe is:

Baird's Oat Malt 40%
Simpsons Golden Promise 30%
Simpsons Pale Crystal 13%
Simpsons Golden Naked Oats 6%
Briess Victory 6%
Whole Oat Groats, Cooked 5%
EKG to 12.3 IBU's first wort hopped
EKG to 5.6 IBU's at 15
EKG 10 minute steep at knockout to 2.0 IBU's

Edit: Oh yeah, and Wyeast 1469

 

[Mardoo]

Oops, so sleepy I forgot to mention OG 1.039.

 

[lukencode]

Belgian Dubbel
--------------------------

Ingredients:
------------
Amt Name Type # %/IBU
9.46 kg Pale Malt (2 Row) Bel (5.9 EBC) 85.1 %
0.45 kg Caramunich Malt (110.3 EBC) 4.1 %
0.23 kg Special B Malt (354.6 EBC) 2.0 %
0.97 kg Candi Sugar, Dark (541.8 EBC) 8.8 %
60.85 g Hallertauer Hersbrucker [4.00 %] - Boil 60.0 min
60.85 g Hallertauer Hersbrucker [4.00 %] 10.0 mins
2.5 litre starter Belgian Ale (Wyeast Labs #1214)


Brewed this yesterday. Enjoy the simplicity of the belgian recipes. Not to say they are any good . But I am learning a lot about treating the wort with more respect. And leaving it alone to do its thing in peace.

What size batch and starting gravity you going for there?

 

[djar007]

45 litres. 1.062. Looking for 45 litres into the keg. Got fifty litres into the fermenter.

 

[lukencode]

@djar007 - awesome. I really need to try a brewing a Belgium beer soon, that recipe looks like a good starting point.

 

[djar007]

It is in the beer smith recipes. Looked like a decent one. Will pm you the original recipe if you like.

 

[sponge]

Finally back at home for a few weeks after being in Mildura for work the last few weeks and got around to getting my new PID control box tested out on a brew last weekend.

Otter Morrisette Smash.

95% MO
5% Heritage xtal

Willamette @ FWH & Cube

1.045
35IBUs
Wy1968


And shall be putting this down tomorrow morn'.

United Saison of America

60% pils
15% munich
10% vienna
10% wheat
5% aroma

Hops will depend on what's in the freezer stocks, but may end up just using cascade since she's been in hiding for a while..

1.055
30IBUs
Wy3726

I haven't used 3726 before so will be looking at getting a run of beers using this yeast @ ambient whilst my fermenting fridge carries away with a run of brews using the 1968.

 

[sponge]

Well I'm just about to get started on the above saison but have slightly changed the recipe to use up the remaining Munich and pils sacks I have.

45% pils
40% Munich
10% wheat
5% aroma

 

[yum beer]

Put this down the other day.
Hydro sample tasted very nice

First in a run of lagers preparing the stocks for next summer.

Loaded dog lager (Australian Lager)

Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.007 (°P): 1.8
Alcohol (ABV): 4.28 %
Colour (SRM): 3.6 (EBC): 7.1
Bitterness (IBU): 21.2 (Average - No Chill Adjusted)

74.66% Pilsner
13.36% Dextrose
10.62% Carapils (Dextrine)
1.37% Crystal Pale

0.7 g/L Pride of Ringwood (9.8% Alpha) @ 45 Minutes (Boil)
0.2 g/L Galaxy (11.1% Alpha) @ 0 Minutes (Aroma)

0.2 g/L Calcium Chloride @ 0 Minutes (Mash)
0.2 g/L PH 5.2 @ 0 Minutes (Mash)

Single step Infusion at 62°C for 90 Minutes. Boil for 90 Minutes

Fermented at 8°C with Wyeast 2042 - Danish Lager