What Are You Brewing - 2014

[mje1980]

Thinking of a mild on M79 Burton Union yeast.
Just throwing up which dark grain to use to colour it, leaning toward Carafa

Thinking of a mild on M79 Burton Union yeast.
Just throwing up which dark grain to use to colour it, leaning toward Carafa III.

Let us know how it goes mate

 

[BlueMutt]

Started to ferment a DP Harvest Ale today, all home grown hops.

50ltrs, 1066OG, 62IBU
70% JW Trad ale
14% Munich
14.5% Wheat
1.5% Choc

25grm Cascade 20
25grm Chinook 20
25grm Victoria 20
50grm Cascade Flame out
50grm Chinook Flame out
50grm Victoria Flame out

55-10
63-30
72-30
78-10

WLP 001 2.5ltr starter 19deg.

 

[indica86]

^^^ yummy.

 

[fletcher]

decided to try my luck at my first kolsch, now the weather is cooling down. very excited. bit of a throw-together of ingredients but happy all the same.

4.6kg joe white vienna 98%
100gm joe white cara-malt 2%
35gm tettnang (pellets, 4.5 aa%, 60 mins) 19ibu
10gm tettnang (pellets, 4.5 aa%, 5 mins) 1ibu
1 pack wyeast 1007 - german ale yeast
1 tablet whirlfloc
0.5 tsp yeast nutrient

OG 1.048, 20L batch, single infusion, no sparge, mash at 65C for 60 mins, boil for 90 mins, plate chilled, 16C fermentation (could go lower but want it ready sooner), 2C cold crash

 

[Dan Pratt]

decided to try my luck at my first kolsch, now the weather is cooling down. very excited. bit of a throw-together of ingredients but happy all the same.

4.6kg joe white vienna 98%
100gm joe white cara-malt 2%
35gm tettnang (pellets, 4.5 aa%, 60 mins) 19ibu
10gm tettnang (pellets, 4.5 aa%, 5 mins) 1ibu
1 pack wyeast 1007 - german ale yeast
1 tablet whirlfloc
0.5 tsp yeast nutrient
OG 1.048, 20L batch, single infusion, no sparge, mash at 65C for 60 mins, boil for 90 mins, plate chilled, 16C fermentation (could go lower but want it ready sooner), 2C cold crash

Looks good Fletch. 16c is good for that yeast and that style.

How is your plate chiller working out, what temps are you gettining into the FV?

 

[Dan Pratt]

Brewing this friday night - going for a 30min mash & 30min boil which should make the brew night ~ 3.5hrs

My normal brew day/night is about 8-9hrs, hugely due to a multistep mash profile on the BM, a 90min sparge ( generally its bath, book and bed during this time ) and then a 90min boil and then onto chill/transfer and cleanup. So Im seeing if I can rip out a beer quicker with a fast mash, fast boil on a smaller beer @ 3.5% and if this works look to try it on a Pale Ale.

Golden Ale 4 - The SCG

OG - 1.036
FG - 1.008
ABV - 3.5%
IBU - 23
EBC - 7

70% - TF Golden Promise Floor Malted Ale
30% - Weyermann Pale Wheat

Hop Combo = Simcoe/Citra/Galaxy

3g of each @ 15mins
4g of each @ 10mins
5g of each @ 5mins
6g of each @ 0mins - Whirlpooled 10mins

Yeast Nutrient added at 10mins
Pure O2 added before pitching yeast

Fermented with M44 WestCoast Ale Yeast @ 18C - going to dry pitch the yeast to see if this decreases the excessive lag I have experienced with this yeast.

Dry Hopped with the same combo

14g of each for 7days @ 18c

 

[fletcher]

Looks good Fletch. 16c is good for that yeast and that style.

How is your plate chiller working out, what temps are you gettining into the FV?

killing it at the moment mate. it's getting to about 20C in current sydney weather. i usually also set my STC lower in my fridge so by the time it's in there and pitched, it's almost smack bang on 18 or thereabouts. it's a bit more time and faffing about on brew day but i love it

 

[Dan Pratt]

killing it at the moment mate. it's getting to about 20C in current sydney weather. i usually also set my STC lower in my fridge so by the time it's in there and pitched, it's almost smack bang on 18 or thereabouts. it's a bit more time and faffing about on brew day but i love it

22c, thats great - im getting the IC down to only 30c after 15mins and chilling down to 18 from there which only takes a few hours and pitch in the morning.

What is your flow rate coming out of the chiller into the FV? Id imagine its wound back to a trickle with eth water running at a high rate?

 

[fletcher]

22c, thats great - im getting the IC down to only 30c after 15mins and chilling down to 18 from there which only takes a few hours and pitch in the morning.

What is your flow rate coming out of the chiller into the FV? Id imagine its wound back to a trickle with eth water running at a high rate?

couldn't tell you any exact figures, but yes, my tap is on quite high (it's by no means water-efficient h34r: - guilty). coming from the chiller into the FV though isn't a trickle, it's a bit more. i have some photos of the process but sadly none of them show the flow rate (i'll do this next time for records). at a rough guess it takes about 10 mins to fill my FV to 20L

 

[Liam_snorkel]

I'm fermenting this experiment at the moment.

hopped like a big stinky US IPA, dark & malty grain bill, & Scottish ale yeast. Time will tell if it works haha.. either way, it should suit my tastes, and make up for the 4.5% pale lager I brewed earlier this month.

Come at me, style police:

IPA? IBA? brown / red IPA?

Original Gravity (OG): 1.068 (°P): 16.6
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.68 %
Colour (SRM): 18.9 (EBC): 37.2
Bitterness (IBU): 148.6 (Average - No Chill Adjusted)

45.05% Munich I
45.05% Vienna
4.5% Caraaroma
4.5% Carared
0.9% Carafa II malt special
(6.66kg total... :super: )

1.1 g/L Warrior (15.1% Alpha) @ 60 Minutes (Boil)
1.7 g/L Centennial (9.2% Alpha) @ 30 Minutes (Boil)
2.2 g/L Cascade (6.5% Alpha) @ Cube
2.2 g/L Centennial (9.2% Alpha) @ 5 Cube
2.2 g/L Citra (13% Alpha) @ 5 Minutes Cube
1.3 g/L Cascade (6.5% Alpha) @ 7 Days (Dry Hop)
1.3 g/L Centennial (9.2% Alpha) @ 7 Days (Dry Hop)
1.3 g/L Citra (13% Alpha) @ 7 Days (Dry Hop)


mash-in at 64°C,
ramp to Infusion at 66.6°C for 60 Minutes.
Ramp to 72°C for 10min rest,
Ramp to 78°C mash-out.
Boil for 70 Minutes

Fermented at 18°C with WLP028 - Edinburgh Scottish Ale


Recipe Generated with BrewMate

 

[geneabovill]

I'm fermenting this experiment at the moment.

hopped like a big stinky US IPA, dark & malty grain bill, & Scottish ale yeast. Time will tell if it works haha.. either way, it should suit my tastes, and make up for the 4.5% pale lager I brewed earlier this month.

Come at me, style police:

IPA? IBA? brown / red IPA?

I'm just glad you drew the distinction between pale and dark.

 

[Liam_snorkel]

I'm just glad you drew the distinction between pale and dark.

I guess the "pale" in IPA is relative to other ales being produced at the time IPAs were first brewed (stouts, porters, wee heavys, other strong ales) - (I think) "pale" meant anything you can see light through. Looking at the wort while transferring & taking samples I'd say it's a deep red/brown colour, almost twice as dark as a scottish IPA used to be (20-24 EBC), but it isn't the darkest.

http://barclayperkins.blogspot.com.au/2011/12/scottish-ipa-1947-2004.html

 

[fletcher]

I'm fermenting this experiment at the moment.

hopped like a big stinky US IPA, dark & malty grain bill, & Scottish ale yeast. Time will tell if it works haha.. either way, it should suit my tastes, and make up for the 4.5% pale lager I brewed earlier this month.

Come at me, style police:

IPA? IBA? brown / red IPA?

Original Gravity (OG): 1.068 (°P): 16.6
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.68 %
Colour (SRM): 18.9 (EBC): 37.2
Bitterness (IBU): 148.6 (Average - No Chill Adjusted)

45.05% Munich I
45.05% Vienna
4.5% Caraaroma
4.5% Carared
0.9% Carafa II malt special
(6.66kg total... :super: )

1.1 g/L Warrior (15.1% Alpha) @ 60 Minutes (Boil)
1.7 g/L Centennial (9.2% Alpha) @ 30 Minutes (Boil)
2.2 g/L Cascade (6.5% Alpha) @ Cube
2.2 g/L Centennial (9.2% Alpha) @ 5 Cube
2.2 g/L Citra (13% Alpha) @ 5 Minutes Cube
1.3 g/L Cascade (6.5% Alpha) @ 7 Days (Dry Hop)
1.3 g/L Centennial (9.2% Alpha) @ 7 Days (Dry Hop)
1.3 g/L Citra (13% Alpha) @ 7 Days (Dry Hop)


mash-in at 64°C,
ramp to Infusion at 66.6°C for 60 Minutes.
Ramp to 72°C for 10min rest,
Ramp to 78°C mash-out.
Boil for 70 Minutes

Fermented at 18°C with WLP028 - Edinburgh Scottish Ale


Recipe Generated with BrewMate

no idea on style mate, but it looks sexy

 

[Bridges]

I'm fermenting this experiment at the moment.

hopped like a big stinky US IPA, dark & malty grain bill, & Scottish ale yeast. Time will tell if it works haha.. either way, it should suit my tastes, and make up for the 4.5% pale lager I brewed earlier this month.

Come at me, style police:

IPA? IBA? brown / red IPA?

Style be damned make what you like and enjoy it! And if you don't enjoy it let us know, it'll save us from making the same mistakes!!!

 

[Salt]

Havent posted in here for a while, so adding my last two brews plus the brew I have planned on Sunday.

Sauvin Summer Ale 2.0 - 4.8%
77% Maris Otter
23% Wheat
0.8g/L N.Sauvin FWH 45min
1.2g/L N.Sauvin 10min
2.0g/L N.Sauvin - Aroma Steep 15mins
4.0g/L N.Sauvin Whole Cone Dry Hop
Mangrove Jacks M44
Really easy drinking beer over Summer - maybe a touch too much wheat.

Pliny the Smaller (my first Kegged Beer!) - 4.5%
48% Pale
40% Pilsner
7% Carapils
5% Crystal Pale
0.4g/L Columbus 60min
0.8g/L Simcoe 20min
1.6g/L Centennial 5min
1.6g/L Amarillo - Aroma Steep 20min
1.6g/L Simcoe - Aroma Steep
1.2g/L Cascade - Aroma Steep
Dry Hop 1-7 days and 8-12 days - both;
1.2g/L Amarillo
1.2g/L Centennial
0.8g/L Columbus
1.2g/L Simcoe
Mangrove Jacks M44
This came out awesome...massive aroma and huge hop flavour with solid bitterness without being too bitter for only 4.5%

Brewing this on Sunday;

Walkers Reserve Porter - 6%
71% Maris Otter
7.7% Crystal Pale
6.5% Flaked Oats
6.5% Wheat
5% Choc Pale
2.3% Crystal Dark
1% Roasted Barley
1.4g/L EKG 60min
1.0g/L EKG 45min
1.4g/L Cascade 30min
1.0g/L Cascade 0min
S-04
30g Oak Chips in Primary to emulate Barrel Fermenting (mouthfeel) as opposed to in Secondary for Oak (flavour).
Going to split off 5Lts into secondary carboy and rack on top of another 30g of Oak Chips that have been soaking in Central Otago Pinot Noir for 2 weeks...will leave for a month or so...

 

[Mardoo]

Tasty McDole's Janet's Brown, including his very odd water additions. 350 ppm Sulfate?!?!?! But checked against numerous sources, and he himself says that's how he always brews it, so...

And I'm brewing outdoors for now, and all but my Yoda beanie were misplaced in the move...


Oh yeah, and breakfast is cooked golden naked oats, which I've heard make great porridge.

 

[geneabovill]

Rad beanie!

 

[GundyBrewer]

ESB, inspired by the Super Landlord on the recipe database.

83.3% Golden Promise
8.3% Munich
3.3% Caraaroma
5% Torrified Wheat

EKGs to 30 IBU - first wort hopped (weeell thrown in straight after I pulled the grain bag out anyway)
1 Styrian Goldings plug into the no-chill cube
Wort caramelisation - 2L down to 400mL

Pitching CraftBrewer English ale yeast tomorrow. Enthusiastic about this one!

 

[lukencode]

People's Stout

Pale Malt, Maris Otter                   81.6 %        
Roasted Barley                           6.8 %         
Barley, Flaked                           5.8 %         
Carafa Special II                        2.9 %         
Chocolate Malt                           2.9 %         
East Kent Goldings First Wort            20.6 IBUs     
Styrian Goldings  First Wort            19.1 IBUs     
Thames Valley Ale

 

[Liam_snorkel]

I'm fermenting this experiment at the moment.

hopped like a big stinky US IPA, dark & malty grain bill, & Scottish ale yeast. Time will tell if it works haha.. either way, it should suit my tastes, and make up for the 4.5% pale lager I brewed earlier this month.

Come at me, style police:

IPA? IBA? brown / red IPA?

Original Gravity (OG): 1.068 (°P): 16.6
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.68 %
Colour (SRM): 18.9 (EBC): 37.2
Bitterness (IBU): 148.6 (Average - No Chill Adjusted)

45.05% Munich I
45.05% Vienna
4.5% Caraaroma
4.5% Carared
0.9% Carafa II malt special
(6.66kg total... :super: )

1.1 g/L Warrior (15.1% Alpha) @ 60 Minutes (Boil)
1.7 g/L Centennial (9.2% Alpha) @ 30 Minutes (Boil)
2.2 g/L Cascade (6.5% Alpha) @ Cube
2.2 g/L Centennial (9.2% Alpha) @ 5 Cube
2.2 g/L Citra (13% Alpha) @ 5 Minutes Cube
1.3 g/L Cascade (6.5% Alpha) @ 7 Days (Dry Hop)
1.3 g/L Centennial (9.2% Alpha) @ 7 Days (Dry Hop)
1.3 g/L Citra (13% Alpha) @ 7 Days (Dry Hop)


mash-in at 64°C,
ramp to Infusion at 66.6°C for 60 Minutes.
Ramp to 72°C for 10min rest,
Ramp to 78°C mash-out.
Boil for 70 Minutes

Fermented at 18°C with WLP028 - Edinburgh Scottish Ale


Recipe Generated with BrewMate

Style be damned make what you like and enjoy it! And if you don't enjoy it let us know, it'll save us from making the same mistakes!!!

just had a sample of this - it's at about 1.020 and still chugging away. solid lasting bitterness, HEAPS of hop flavour, and malt city. looking forward to it hitting FG so I can dry hop it :icon_drool2: