What Are You Brewing - 2014

[mje1980]

Im trying out mangrove jacks Newcastle ale yeast in a cube of mild next up, and the brew club is having a dark case swap so I'm brewing a porter tomorrow. I start physio to start forcing my knee to bend on Friday, hence the name.

Painful peat porter

74.4% wey pils
8.3% abbey malt
5% Simpsons medium crystal
4.1% pale choc
4.1% peated malt
2.5% black
1.7% cara aroma

Challenger @ 60 and 10

1.059
33 IBU

Slurry from mangrove jack Newcastle dark ale yeast.

 

[StalkingWilbur]

A Facebook homebrew group collaboration project.

Red Wine Barrel Fermented Robust Porter





OG was 1.070

Fermenting and aging for three months in the barrel. No real temp control, but it's in a cool spot with fairly stable temp. Blow off temp had been measured at between 18 and 18.5deg.

Can't wait to try this bad boy!

 

[Liam_snorkel]

awesome! how many cubes did you brew to put in there?

 

[StalkingWilbur]

There was 12 of us and we all brewed a cube each. Only used about a third of the last one though.

Everyone brought beers or food and the host went completely above and beyond with the hospitality. His truffled Mac and cheese deep fried cubes were insane!

Really looking forward to the bottling day.

 

[jyo]

Nice work.

When I first looked at the pic, I thought you must be some sort of beef-cake-iron-pumping-Arnie, just casually pouring a full cube with one hand and holding the funnel with the other

Then I realised you can't have two right arms :lol:

 

[StalkingWilbur]

Hahaha.

I wish. I need help holding the milk bottle when I make my porridge in the mornings

 

[sponge]

US Wheat

50/50 pils/wheat

20IBU's amarilo @ cube

1.045

1272

 

[winkle]

A Facebook homebrew group collaboration project.

Red Wine Barrel Fermented Robust Porter

ImageUploadedByAussie Home Brewer1399491043.536677.jpg

ImageUploadedByAussie Home Brewer1399491161.429211.jpg

OG was 1.070

Fermenting and aging for three months in the barrel. No real temp control, but it's in a cool spot with fairly stable temp. Blow off temp had been measured at between 18 and 18.5deg.

Can't wait to try this bad boy!

Brilliant effort. Ok, time to stop farting about and get on with getting the Flanders Red into the Octave barrel.

 

[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

no idea on style mate, but it looks sexy

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!!!

it worked. see post here: http://aussiehomebrewer.com/topic/19438-whats-in-the-glass/?p=1171532

 

[Yob]

"Dry as a nuns c**t" APA

Swap brew, output will be 3 cubes

Haven't made my mind up on grist or hops yet but all will be cube hopped judiciously.

Fermented with (probably) San Diago Super Yeast (WlP 090)

 

[Thefatdoghead]

Big brew day......

Did a double of a dark wheat IPA, hopped with simcoe, citra and Riwaka.
Also brewed a double batch of Meantime IPA. That beer has a ridiculous amount of EKG and Fuggles.

 

[Bribie G]

Note to self: go to LHBS and get some proper cider yeast for next batch.

BRY-97 just doesn't want to know about cider etiquette :unsure:

 

[mje1980]

Pale ale

96.8% wey pils
3.2% Simpsons med crystal

Gypsum in mash
62-30,67-30,72-15

Challenger 30,15,hopstand

Slurry from a bitter with MJ burton.

1.048
38 Ibu

Brewing this week sometime. Then I'll have a cube of mild and porter ( MJ Newcastle ). And a cube of ordinary bitter and pale ale ( MJ burton ). In both cases the lower og beers will get rehydrated yeast, then the bigger beers will go on the slurry.

 

[mje1980]

Well, I just checked. Turns out I haven't brewed the bitter yet. Bugger, have to try to brew it too this week.

 

[waggastew]

Double brewday - Both 10L partial mash brews

First up latest version of award winning West Coast IPA. Have changed the hop mix slightly (dropped Nelson Sav and put in Columbus to up US C-hop flavours/aromas) and have pushed hopping later with an experiment with 'whirlpool' hopping.

Recipe Specs
----------------
Batch Size (L): 10.0
Total Grain (kg): 2.150
Total Hops (g): 39.68
Original Gravity (OG): 1.064 (°P): 15.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 6.41 %
Colour (SRM): 8.9 (EBC): 17.5
Bitterness (IBU): 72.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
1.000 kg Dry Malt Extract - Light (46.51%)
0.500 kg Pale Ale Malt (23.26%)
0.250 kg Wheat Malt (11.63%)
0.100 kg Dextrose (4.65%)
0.100 kg Munich I (4.65%)
0.100 kg Caraamber (4.65%)
0.050 kg Crystal 120 (2.33%)
0.050 kg Crystal 15 (2.33%)

Hop Bill
----------------
8.0 g Centennial Pellet (9.7% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
8.0 g Magnum Pellet (14.7% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
6.5 g each of Simcoe, Centennial, Cascade, Galaxy, Amarillo and Columbus @ 10min
6 g each of Simcoe, Centennial, Cascade, Galaxy, Amarillo and Columbus added between 0min and -10min into the whirlpool/chilling
6 g each of Simcoe, Centennial, Cascade, Galaxy, Amarillo and Columbus, dry hop during cold crash

Misc Bill
----------------
1.4 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
0.5 g Whirlfloc Tablet @ 15 Minutes (Boil)
1.5 g Yeast Nutrient @ 15 Minutes (Boil)

Single step Infusion at 68°C for 60 Minutes.
Fermented at 19°C with Safale US-05

 

[waggastew]

Brew #2 - American Amber Ale

Recipe Specs
----------------
Batch Size (L): 10.0
Total Grain (kg): 1.875
Total Hops (g): 30.00
Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.40 %
Colour (SRM): 17.8 (EBC): 35.1
Bitterness (IBU): 27.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
0.900 kg Dry Malt Extract - Light (48%)
0.500 kg Munich I (26.67%)
0.200 kg Wheat Malt (10.67%)
0.125 kg Carabohemian (6.67%)
0.100 kg Chocolate, Pale (5.33%)
0.050 kg Crystal 60 (2.67%)

Hop Bill
----------------
5.0 g Cascade Pellet (7.8% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
7.5 g Cascade Pellet (7.8% Alpha) @ 20 Minutes (Boil) (0.8 g/L)
7.5 g Centennial Pellet (9.7% Alpha) @ 20 Minutes (Boil) (0.8 g/L)
7.5 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (0.8 g/L)
7.5 g Centennial Pellet (9.7% Alpha) @ 0 Minutes (Boil) (0.8 g/L)
10.0 g Amarillo Pellet (8.6% Alpha) @ 0 Days (Dry Hop) (1 g/L)

Misc Bill
----------------
0.5 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
0.2 g Whirlfloc Tablet @ 0 Minutes (Boil)
0.5 g Yeast Nutrient @ 0 Minutes (Boil)

Single step Infusion at 70°C for 60 Minutes.
Fermented at 19°C with Safale US-05

 

[Dan Pratt]

The Electric IPA

American IPA

OG - 1.065
ABV - 6.3%
IBU - 57
EBC - 8

95% Golden Promise Ale
5% Crystal 20L

Warrior @ 60m to 37 Ibu
Amarillo & Centennial @ 5m to 20ibu

Wyeast 1056 @ 19c

Dry hopping - 28g of Crystal + 28g of Citra @ 19c for 7-10days

 

[Spiesy]

"Dry as a nuns c**t" APA

Swap brew, output will be 3 cubes

Haven't made my mind up on grist or hops yet but all will be cube hopped judiciously.

Fermented with (probably) San Diago Super Yeast (WlP 090)

Just fermented my IPA with 090. Finished at 1010, 7% alc./vol. with 85% attenuation. First time I've brewed with it, and it was fermented on the cooler side.

 

[spryzie]

Cider

2kg Quinces (for tartness).

Apples to make it up to 20L. I have a mixture of pink lady and fuji. Will do equal quantities.

S04 yeast.

Will knock it out tonight.

 

[fletcher]

The Electric IPA

American IPA

OG - 1.065
ABV - 6.3%
IBU - 57
EBC - 8

95% Golden Promise Ale
5% Crystal 20L

Warrior @ 60m to 37 Ibu
Amarillo & Centennial @ 5m to 20ibu

Wyeast 1056 @ 19c

Dry hopping - 28g of Crystal + 28g of Citra @ 19c for 7-10days

how are you finding higher IBUs at 60 rather than later in the boil mate? would be keen to hear your results. my recent IPA was about 1/3 at 60 mins and the rest later in the boil. was apparently 80 IBU but didn't seem like it (for my tastes anyway). i prefer it bitter-er so will slowly increase IBU earlier in subsequent brews.