What Are You Brewing - 2014

[malt_shovel]

What is the immersion chiller upgrade?

Nothing too interesting. The previously soldered connections always leaked. Used some compression fittings with threaded connections and planning to recirculate ice water with a pond pump once I get down to about 35 or so to get to pitching temps.

 

[krausenhaus]

Kiwi pale over here too..

Kiwi Pale

Recipe Specs
----------------
Batch Size (L): 46.0
Total Grain (kg): 10.400
Total Hops (g): 300.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 8.0 (EBC): 15.8
Bitterness (IBU): 30.3 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.500 kg Maris Otter Malt (52.88%)
3.500 kg Pale Ale Malt (33.65%)
1.000 kg Wheat Malt (9.62%)
0.400 kg Medium Crystal (Bairds) (3.85%)

Hop Bill
----------------
30.0 g Magnum Pellet (14.8% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
50.0 g Riwaka Pellet (5.8% Alpha) @ 5 Minutes (Boil) (1.1 g/L)
40.0 g Kohatu Pellet (6.8% Alpha) @ 0 Minutes (Boil) (0.9 g/L)
80.0 g Riwaka Pellet (5.8% Alpha) @ 0 Minutes (Boil) (1.7 g/L)
40.0 g Kohatu Pellet (6.8% Alpha) @ 0 Days (Dry Hop) (0.9 g/L)
60.0 g Riwaka Pellet (5.8% Alpha) @ 0 Days (Dry Hop) (1.3 g/L)

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

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[KingKong]

Back into it first thing tomorrow morning with this :beerbang: :super: :kooi: :beer: .

Big Monster Pale Ale

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 5.3 (EBC): 10.5
Bitterness (IBU): 29.0 (Average - No Chill Adjusted)

68.63% Pilsner
19.61% Vienna
5.88% Caramalt
5.88% Wheat Malt

0.3 g/L Cascade (6.5% Alpha) @ 45 Minutes (Boil)
0.3 g/L Centennial (9.2% Alpha) @ 45 Minutes (Boil)
0.5 g/L Cascade (6.5% Alpha) @ 20 Minutes (Boil)
0.5 g/L Centennial (9.2% Alpha) @ 20 Minutes (Boil)
0.6 g/L Cascade (6.5% Alpha) @ 0 Days (Dry Hop)
0.6 g/L Centennial (9.2% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 65°C for 60 Minutes. Boil for 60 Minutes
Mash Out 75°C
Cubed

Fermented at 18°C with 2 x 11g Safale US-05


Recipe Generated with BrewMate

 

[fletcher]

Kiwi Pale Ales - Choices Bro

Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.42 %
Colour (SRM): 5.0 (EBC): 9.9
Bitterness (IBU): 42.7 (Average - No Chill Adjusted)

63.49% Pale Ale Malt
31.75% Wheat Malt
3.17% Caraamber
1.59% Acidulated Malt

Cube (a - Choice A Bro
1 g/L Rakau (11.3% Alpha) (Cube)
0.6 g/L Stickebract (14% Alpha) (Cube)

Cube (b - Choice B Bro
1.8g/L Riwaka (5.2% Alpha) (Cube)
0.6 g/L Stickebract (14% Alpha) (Cube)

Step Mashed
55/5 63/20 66/20 72/10 78/10

Fermented at 17°C with Greenbelt

Aiming for 2 cubes, all cube hopped..

yob, do you put any hops in in the boil or are they literally all thrown in when cubing? do you just let them slowly get down to ambient etc? curious with this method.

 

[Yob]

bung em in the cube mate.. does 2 things from what I can see.. reduces losses in the kettle and reduses/locks in flavour / aroma in the cube. (I hope) Certainly the aroma when cubiing is out of this world

To be fair Ive only just started doing this and have just kegged my first cubes with this method so am really still a bit in the dark myself as to the results. Preliminary tastings of the beer when kegging it today were promising though.. guess I will know early next week. They are both sitting on 30 PSI in the keg fridge now h34r:

3 others sitting in the wings waiting to be fermented (Cascade/Ahtanum - Cascade/Zythos - Cascade/Mosaic) + Ive still got my Pliny Swap Day Brew to ferment

The KPA's tmoz is to ballance out my Summer IPA addiction :icon_drool2:

 

[slcmorro]

Big Dirty Pale (American IPA)

Original Gravity (OG): 1.109 (°P): 25.7
Final Gravity (FG): 1.027 (°P): 6.8
Alcohol (ABV): 10.71 %
Colour (SRM): 6.4 (EBC): 12.5
Bitterness (IBU): 105.3 (Average)

72% Pilsner
20% Pale Ale Malt
8% Wheat Malt

2.4 g/L Nelson Sauvin (11.5% Alpha) @ 60 Minutes (Boil)
1.2 g/L Amarillo (8.6% Alpha) @ 30 Minutes (Boil)
1.2 g/L Cascade (7.8% Alpha) @ 30 Minutes (Boil)
1.2 g/L Nelson Sauvin (11.5% Alpha) @ 30 Minutes (Boil)
0.8 g/L Amarillo (8.6% Alpha) @ 5 Minutes (Boil)
0.8 g/L Cascade (7.8% Alpha) @ 5 Minutes (Boil)
0.8 g/L Nelson Sauvin (11.5% Alpha) @ 5 Minutes (Boil)
0.8 g/L Cascade (7.8% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 67°C for 60 Minutes. Boil for 60 Minutes

Fermented at 19°C with Safale US-05 (BRY97 actually - pitched onto a yeast cake that finished a 1042 in 4 days! at 19c)


Recipe Generated with BrewMate

 

[fletcher]

bung em in the cube mate.. does 2 things from what I can see.. reduces losses in the kettle and reduses/locks in flavour / aroma in the cube. (I hope) Certainly the aroma when cubiing is out of this world

To be fair Ive only just started doing this and have just kegged my first cubes with this method so am really still a bit in the dark myself as to the results. Preliminary tastings of the beer when kegging it today were promising though.. guess I will know early next week. They are both sitting on 30 PSI in the keg fridge now h34r:

sounds good. guess it'd be hard to know the IBU though right? meh, doesn't matter if it's balanced i suppose. keen to hear how they turn out. might try one myself.

 

[Yob]

NC supposedly adds 20 for IBU so thats what I calculate them at.

 

[Donske]

bung em in the cube mate.. does 2 things from what I can see.. reduces losses in the kettle and reduses/locks in flavour / aroma in the cube. (I hope) Certainly the aroma when cubiing is out of this world

To be fair Ive only just started doing this and have just kegged my first cubes with this method so am really still a bit in the dark myself as to the results. Preliminary tastings of the beer when kegging it today were promising though.. guess I will know early next week. They are both sitting on 30 PSI in the keg fridge now h34r:

3 others sitting in the wings waiting to be fermented (Cascade/Ahtanum - Cascade/Zythos - Cascade/Mosaic) + Ive still got my Pliny Swap Day Brew to ferment

The KPA's tmoz is to ballance out my Summer IPA addiction :icon_drool2:

I'm currently drinking an all cube hopped Amber with equal amounts of Cascade and Ahtanum, it's delicious.

I've only done a couple of all cubed hopped beers so far after seeing some of your recipes, so far so good but I think I prefer chilling hoppy beers if there is space in the ferment fridge, can just go much bigger on late additions while keeping the IBUs down.

 

[Beersuit]

3 x 45lt brews for today. First is mashing now. It is gunna be a long hot day.

Recipe: Summer Kolsch

Amt Name Type # %/IBU

7.19 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 90.0 %

0.40 kg Munich I (Weyermann) (14.0 EBC) Grain 2 5.0 %

0.40 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3 5.0 %

100.00 g Summer (Summer Saaz) [5.50 %] - Boil 35. Hop 4 25.4 IBUs

7.65 g Brew Brite (Boil 10.0 mins) Fining 5 -

2.32 tsp Yeast Nutrient (Boil 10.0 mins) Other 6 -

2.0 pkg German Ale (Wyeast Labs #1007) [124.21 m Yeast 7 -


Recipe: Dinkle Weizen (Spelt Wheat Beer)

Wheat malt is flaked Spelt

Amt Name Type # %/IBU

3.81 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 45.0 %

3.81 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 45.0 %

0.59 kg Munich I (Weyermann) (14.0 EBC) Grain 3 7.0 %

0.25 kg Acidulated (Weyermann) (3.5 EBC) Grain 4 3.0 %

15.00 g Horizon [12.00 %] - Boil 60.0 min Hop 5 13.0 IBUs

8.00 g Brew Brite (Boil 10.0 mins) Fining 6 -

40.00 g Tettnang [4.50 %] - Boil 10.0 min Hop 7 2.6 IBUs

2.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 -

2.0 pkg Belgian Wheat Yeast (Wyeast Labs #3942) Yeast 9 -

Then last for the day

Recipe: Summer Mild 21 IBU NC

Amt Name Type # %/IBU

5.82 kg Mild Malt (7.9 EBC) Grain 1 82.5 %

0.49 kg Barley, Flaked (Thomas Fawcett) (3.9 EBC Grain 2 7.0 %

0.39 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 3 5.5 %

0.18 kg Caraamber (Weyermann) (70.9 EBC) Grain 4 2.5 %

0.18 kg Caramalt (Thomas Fawcett) (29.6 EBC) Grain 5 2.5 %

9.00 g Target [11.00 %] - Boil 60.0 min Hop 6 6.4 IBUs

8.89 g Brew Brite (Boil 10.0 mins) Fining 7 -

22.00 g Fuggles [4.50 %] - Boil 10.0 min Hop 8 1.3 IBUs

22.00 g Goldings, East Kent [5.00 %] - Boil 10.0 Hop 9 1.4 IBUs

11.00 g Amarillo Gold [9.60 %] - Boil 10.0 min Hop 10 1.4 IBUs

2.22 tsp Yeast Nutrient (Boil 10.0 mins) Other 11 -

44.00 g Fuggles [4.50 %] - Boil 0.0 min Hop 12 0.0 IBUs

44.00 g Goldings, East Kent [5.00 %] - Boil 0.0 Hop 13 0.0 IBUs

22.00 g Amarillo Gold [9.60 %] - Boil 0.0 min Hop 14 0.0 IBUs

50.00 g Amarillo Gold [9.60 %] - Dry Hop 0.0 Day Hop 15 0.0 IBUs

 

[NewtownClown]

yob, do you put any hops in in the boil or are they literally all thrown in when cubing? do you just let them slowly get down to ambient etc? curious with this method.

Thought you were chilling these days, with your new plate chiller...? No Munich in the IPA recipes you put up?

 

[vykuza]

Half way through a Bell's Two Hearted clone:

Bells Two Hearted Clone
American IPA

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 6.996
Total Hops (g): 160.00
Original Gravity (OG): 1.070 (°P): 17.1
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol by Volume (ABV): 6.88 %
Colour (SRM): 7.0 (EBC): 13.8
Bitterness (IBU): 67.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 75

Grain Bill
----------------
5.387 kg Pale Ale Malt (77%)
1.049 kg Vienna (15%)
0.280 kg Carapils (Dextrine) (4%)
0.280 kg Crystal 20 (4%)

Hop Bill
----------------
20.0 g Centennial Pellet (9.7% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
28.0 g Centennial Pellet (9.7% Alpha) @ 15 Minutes (Boil) (1.3 g/L)
28.0 g Centennial Pellet (9.7% Alpha) @ 5 Minutes (Boil) (1.3 g/L)
28.0 g Centennial Pellet (9.7% Alpha) @ 0 Minutes (Boil) (1.3 g/L)
56.0 g Centennial Pellet (9.7% Alpha) @ 0 Days (Dry Hop) (2.5 g/L)

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

Single step Infusion at 67°C for 60 Minutes.
Fermented at 18°C with Wyeast 1272 - American Ale II


Recipe Generated with BrewMate

 

[fletcher]

Thought you were chilling these days, with your new plate chiller...? No Munich in the IPA recipes you put up?

yeah i am chilling, but was just considering this option for if i wanted to brew but already had a beer fermenting etc etc - could have them in the cube ready to go for later

yeah no munich for those ones. the pliny was a clone recipe i found online (could still be tweaked) and the polar IPA turned out really well with just the vienna instead. having said that, i don't have any left so no doubt will replace it with munich in the end haha

 

[TimT]

Saison! With the temps for this week going from peak of 19 (today) up to 31 (Friday) it seemed the perfect time to do a brew for this warm-loving yeast.

Continuing to refine my mashing - I landed in the expected gravity range this time, maybe even a bit above, and it looks like tapwater rather than tankwater could be the go from now on for my brews as the yeast seems to be responding fairly happily to the change.

The hoppy taste in the wort is quite sharp (used Amarillo), but I'm adding some gentle flavours in at secondary fermentation (fruit and some lemon verbena) which I hope will round out the taste.

So we'll see how it turns out - fingers crossed!

 

[Samuel Adams]

Brewed a patriotic beer for Australia day using 100% Australian ingredients.

5kg Ale (BB)
250g Caramalt (BB)
250g Wheat (BB)
Topaz @ 40
Ella @ 0
Galaxy, Topaz & Ella @ cube
Topaz & Ella @ dry hop

Coopers yeast from PA bottles

1.053 & 50 IBU

 

[brewtas]

Just finished mash out for this one. It's cooling on the bench and I'll have the STC-1000 maintain 40C for souring over a couple of days. I'll chuck in some hops and heat it to 72C for 15 minutes to pasteurise and then ferment as normal.

JFK Berliner Weisse
OG: 1.032
FG: 1.006
IBU: ~
EBC: 4.1
ABV: 3.4%

60% Best Malz Wheat
40% Wey Bo Pils

20g Aramis @ Pasteurisation

250ml WLP 090 slurry

Stepped mash of 68C (40 min), 72C (15 min) and 78C mash out.

 

[mje1980]

Oat brown ale

73.9% MO
10.9% oat malt
7.6% abbey
4.3% caraaroma
3.3% pale choc

Challenger 60 mins

1.045
20ibu

Not sure what yeast yet, maybe British cask or London ale, or maybe I'll be game and try the mangrove jack dark ale yeast

 

[Dan Pratt]

Recipe: 42 - Amber Ale 2
Style: American Amber Ale

---RECIPE SPECIFICATIONS-----------------------------------------------
OG: 1.053
FG: 1.016
EBC: 25.0
IBU: 33
BU:GU: 0.620
Est ABV: 4.8 %
EE%: 75.00 %
Batch: 21.00 l

Total Grain Weight: 4.90 kg
Total Hops: 154.00 g oz.

Amt Name Type # %/IBU
3.40 kg Pale Malt - Weyermann (6.5 EBC) Grain 1 69.4 %
0.60 kg Caramalt Dark (TF UK) (5.9 EBC) Grain 2 12.2 %
0.50 kg Munich Light (GER) (6.2 EBC) Grain 3 10.2 %
0.20 kg Caraaroma (400.0 EBC) Grain 4 4.1 %
0.20 kg Caramunich Malt (110.3 EBC) Grain 5 4.1 %


Name Description Step Temperat Step Time
Mash In Add 28.00 l of water and heat to 20.0 C over 20.0 C 20 min
A-Amylase Heat to 70.0 C over 50 min 70.0 C 60 min
Mash Out Heat to 78.0 C over 4 min 78.0 C 20 min

Fly sparge with 6.81 l water at 75.6 C

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.043 SG
Amt Name Type # %/IBU
14.00 g Centennial [9.20 %] - Boil 30.0 min Hop 6 9.8 IBUs
28.00 g Centennial [9.20 %] - Boil 10.0 min Hop 7 9.2 IBUs
56.00 g Centennial [9.20 %] - Boil 5.0 min Hop 8 10.1 IBUs

Amt Name Type # %/IBU
21.00 g Centennial [9.20 %] - Steep/Whirlpool Hop 9 3.5 IBUs
56.00 g Centennial [9.20 %] - Dry Hop - 5days Hop 10 -

---FERM PROCESS-----------------------------
Wyeast - Dennys Fav #1450
Primary 5.00 Days at 18.0 C
Secondary 4.00 Days at 21.0 C

 

[Gavo]

Well after over six months of brewing to just make beer while getting ready to move house I have just re-set up the brewery and dicided to brew with what I have in stock while doing something different from my regular. I had a stack of Munich 1 and only a small amount of Pale and minimal spec malts. So for the first brew in the new brewery a Munich based American Amber loosley styled beer.

No Cill
Batch Size: 42.00 L
Boil Size: 49.72 L
Estimated OG: 1.045 SG
Estimated Color: 21.3 EBC
Estimated IBU: 26.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Munich 1 (16.0 EBC) Grain 44.87 %
3.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 44.87 %
0.66 kg Caraamber (70.0 EBC) Grain 8.46 %
0.14 kg Caraaroma (390.0 EBC) Grain 1.79 %
20.00 gm Cascade [6.30 %] (Dry Hop 4 days) Hops -
10.00 gm Nugget [12.30 %] (45 min) Hops 7.9 IBU
40.00 gm Summit [19.50 %] (15 min) Hops 14.8 IBU
40.00 gm Cascade [6.30 %] (10 min) Hops 3.6 IBU
40.00 gm Cascade [6.30 %] (0 min) Hops -
1 Pkgs American Ale II (Wyeast Labs #1272) [StartYeast-Ale


Mash Schedule: Single Infusion 90min, Medium Body, Batch Sparge
Total Grain Weight: 7.80 kg
----------------------------
Single Infusion 90min, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 19.48 L of water at 75 C 64 C

Thought I'd post this in order to get be started back on a bit of a forum life also.

Cheers,
Gavo.

 

[GundyBrewer]

Brewed my first stout today, I've been looking forward to it. Really enjoyed it too. I might let this one sit in glass for a while to mellow out until the weather cools down.

Never Go Back - Export Stout

90 minute Susan Boyle, BIAB, no chill, cube is doin laps in the pool at the minute.


OG

1.070

FG

1.016





BU

46.2

EBC

134.2


%

GRAINS

Wt in Kg

75.3

Ale Malt

5.80

9.1

Barley Roasted

0.70

5.2

Chocolate Malt 1200

0.40

5.2

Wheat Malt

0.40

5.2

Barley Flaked

0.40


HOPS

Wt in Grams

P/F

%AA

BOIL min

IBU

Magnum

30


P


14.5


60


40.98

East Kent Golding

15

P

5.2

15

5.26



Yeast

Yeast Att

WY1275

77

With thanks to ianh's spreadsheet, which is a thing of beauty.