What Are You Brewing - 2014

[mje1980]

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

Is that 3726 farmhouse ale?. If so keep some slurry and I'll swap your some 3725 beire de garde at ray day if you want??. Loving saisons and beire de gardes lately.

 

[Spiesy]

Brew day today, aww yeahhh! :kooi:

Building Block APA

20l batch.
BIAB. No chill.

1048OG. 1010FG.
21IBU (unadjusted). 6.5 SRM. 5% alc./vol.

5kg Briess 2-Row (86.2%)
500g Joe White Wheat (8.6%)
300g Simpsons Medium Crystal (5.2%)

60min mash at 66-degrees.

20g Horizon (10.3%, 21IBU) @ 60mins
20g Victoria's Secret (16.1%, 0IBU) @ flame out
20g Citra (15%, 0IBU)
20g Victoria's Secret (dry hop for 4-days, warm)
20g Citra (dry hop for 4-days, warm)

Ferment with WLP008 @ 21-degrees for 10-days.

 

[manticle]

Apa thing on the fly. Usual pale/bitter grist of 5lg maris, 250 uk crystal and 250 biscuit. Amarillo and styrians to around 50 ibu with lots of late additions, 1272. Usual step mash.

Will work out hop additions once the kettle is full.

 

[sponge]

Is that 3726 farmhouse ale?. If so keep some slurry and I'll swap your some 3725 beire de garde at ray day if you want??. Loving saisons and beire de gardes lately.

It surely is. I'll definitely keep some slurry for you mate.

I should be able to keg this guy in a couple of weeks time.

 

[malt_shovel]

Breakfast Stout.Pale, choc, dark xl, roasted barley & midnight wheat + toasted oats to about 1.065. 60min addition to 30IBU. 150gm both pure cocoa powder and ground coffe beans roasted yesterday at flameout. Smelt nice transferring to the cube. 1469 slurry when I get a chance to move the last beer off the cake.

 

[skb]

Another faux lager. 100% pils malt bittered to 30 IBU with hallertau and fermented with Notto. I can't seem to keep up with demand for this one. The masses are just gobbling it up.

What yeast are you using ?

 

[waggastew]

Double brew day of some Pale Ale's for a birthday party

First up 21st Amendment Bitter American clone

21A-1 (American Pale Ale)

Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.81 %
Colour (SRM): 8.0 (EBC): 15.8
Bitterness (IBU): 40.7 (Average)

85.71% Maris Otter Malt
7.14% Munich I
3.57% Caramalt
3.57% Crystal 40

0.8 g/L Magnum (12.5% Alpha) @ 90 Minutes (Boil)
1.5 g/L Cascade (7.8% Alpha) @ 15 Minutes (Boil)
2.3 g/L Centennial (9.7% Alpha) @ 0 Minutes (Boil)
2.4 g/L Centennial (9.7% Alpha) @ 0 Days (Dry Hop)
1.3 g/L Simcoe (12.2% Alpha) @ 0 Days (Dry Hop)

0.2 g/L Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
0.1 g/L Whirlfloc Tablet @ 0 Minutes (Boil)
0.1 g/L Yeast Nutrient @ 0 Minutes (Boil)

Single step Infusion at 70°C for 60 Minutes. Boil for 90 Minutes. Make upto 9.5L in fermenter

Fermented at 19°C with Safale US-05

 

[manticle]

What yeast are you using ?

Notto = Nottingham = Danstar Nottingham

 

[lukiferj]

What yeast are you using ?

Nottingham mate

 

[waggastew]

Brew #2 - Tony'c LCBA Clone

TBA-1
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 3.150
Total Hops (g): 66.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.93 %
Colour (SRM): 3.5 (EBC): 6.9
Bitterness (IBU): 24.5 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
1.000 kg Dry Malt Extract - Extra Light (31.75%)
1.000 kg Pilsner (31.75%)
0.750 kg Vienna (23.81%)
0.200 kg Carapils (Dextrine) (6.35%)
0.200 kg Wheat Malt (6.35%)

Hop Bill
----------------
8.0 g B Saaz Pellet (6.8% Alpha) @ 45 Minutes (Boil) (0.4 g/L)
8.0 g Cascade Pellet (7.8% Alpha) @ 45 Minutes (Boil) (0.4 g/L)
10.0 g B Saaz Pellet (6.8% Alpha) @ 20 Minutes (Boil) (0.5 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 20 Minutes (Boil) (0.5 g/L)
15.0 g B Saaz Pellet (6.8% Alpha) @ 0 Minutes (Boil) (0.7 g/L)
15.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (0.7 g/L)

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

Single step Infusion at 65°C for 60 Minutes.
Fermented at 19°C with Safale US-05

 

[skb]

What yeast are you using ?

Yep just realised you even said it on your post , clearly had a few tok many when I read your post. I am going to give it a go nice and simple. Only difference is I will probably hop several times to get to 30IBU, go for 20IBU at 60 and then some additions at 20,10 and 1

 

[shaunous]

Just tasted my first ever home brew using 1469, I have only ever brewed with good ol' US-05.

1469 is, well.......Different.

 

[skb]

Just tasted my first ever home brew using 1469, I have only ever brewed with good ol' US-05.

1469 is, well.......Different.

Ok clear as mud explain different keen to learn

 

[fletcher]

Ok clear as mud explain different keen to learn

well us-05 is a very clean, flavour neutral american ale yeast, and 1469 is a nutty, estery, english ale yeast. completely different, hence the difference taste notes.

 

[fletcher]

put down a simple cider a few nights ago, just because.

80% apple juice
17% pear juice
2% lipton tea
1% lemon juice
s-04 at 16C
1.040

hoping it will stop higher than 1.008ish, don't mind if it doesn't.

sexyfuntime.

 

[manticle]

Just tasted my first ever home brew using 1469, I have only ever brewed with good ol' US-05.

1469 is, well.......Different.

Make sure you give it time to drop bright.
My favourite uk yeast.

 

[shaunous]

Make sure you give it time to drop bright.
My favourite uk yeast.

Yeh I fermented for 2weeks and cc'd for a month :huh: (I obviously didnt plan it this way, but my shed and brew gear was out of action so it sat in a temp controlled freezer for that long).

Its a massive BANG of how I cant explain. Im not real good at matching foods and tastes on the palete, when people say stone fruit I say, yeh I suppose, but I very rarely eat stonefruit, so :huh: .
I fermented at 18-19*c so know after a little reading I realise is probably a couple degree's to high.

 

[shaunous]

But either way it's drinkable. When its fully carbed i'll see how its going.

 

[StalkingWilbur]

Got two brews fermenting and one in cubes.

Got a Stout that I don't have the recipe for, should be good though. OG of 1.080.

A Rogue Hazlenut Brown Nectar clone we found on Beersmith.




Sample tasted awesome. Ended up a little under volume and 8 points over.

And the last one that is collaboration effort of a Facebook home brew group that we're all brewing separately and then contributing a cube and fermenting in a red wine barrel.

Red wine barrel fermented Porter.

 

[lukencode]

Planning a pilot brew on my new setup. Brewing an ESB with a total guess at effciency so it could wind up anywhere.

Maris Otter - 97%
Caraaroma - 3%

Bitter to about 35IBU:
East Kent Goldings 60min
East Kent Goldings, Styrian Goldings cube hopped

Yeast - 1469 West Yorkshire Ale