What Are You Brewing - 2014

[GundyBrewer]

Yeah so I tried to put that in a table first time. 23.5L batch, to fill a cube.

GRAINS
% Type 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 Grams %AA BOIL min IBU
Magnum 30 14.5 60 40.98
East Kent Golding 15 5.2 15 5.26


Yeast Yeast Att
WY1275 77%

 

[waggastew]

Base Malt Test - Basically doing four 5L batches of Pale Ale each with a different base malt: Bohemian Pils, Marris Otter, Vienna and Munich. Trying to get a bit of a lock on what the different malts bring. Apart from base malt all will be identical including ferment temp etc. Goal is to sit down for a few side by side tastings. All going well I might try the same trick with 4 different yeasts, hops, water treatments, mash temps etc.

Either way its going to be a production line of mashing, boiling and chilling today. Basic recipe is below:

Four Way Malt Test
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 5.0
Total Grain (kg): 1.000
Total Hops (g): 9.00
Original Gravity (OG): 1.043 (°P): 10.7
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.22 %
Colour (SRM): 3.1 (EBC): 6.1
Bitterness (IBU): 22.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
1.000 kg Base Malt (100%) either Bo Pils, Marris Otter, Vienna or Munich

Hop Bill
----------------
4.0 g Centennial Pellet (9.7% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
5.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (1 g/L)

Misc Bill
----------------
1/4 tsp Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
1/8 tsp Whirlfloc Tablet @ 10 Minutes (Boil)
1/8 tsp Yeast Nutrient @ 10 Minutes (Boil)

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


Recipe Generated with BrewMate

 

[waggastew]

After a big day the four are now safely in the fridge getting down to pitching temp.

 

[Judanero]

Mashing at the moment:

Liberty Brown Ale

5kg Maris Otter
200g Chocolate Wheat

20g Magnum @ 90

15g Amarillo @ 10
15g Citra @ 10

1g/L Citra @ Flameout
1g/L Amarillo dry hop @ crash chill for 5 days

Reused BRY-97 yeast cake

Mash @ 67 for 90

 

[jyo]

^ That looks awesome, judanero. Simple and awesome.

 

[Beersuit]

House hunting this morning so i will be starting these after lunch.

Cascade & Saaz Pale Ale 25 IBU NC
Batch Size: 45.00 lt
ABV 4.8%

6.31 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 80.0 %
0.79 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 2 10.0 %
0.39 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 5.0 %
0.39 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 4 5.0 %

Boil Ingredients Amt Name Type # %/IBU
20.00 g Saaz [3.75 %] - Boil 20.0 min Hop 5 1.8 IBUs
15.00 g Cascade [7.40 %] - Boil 20.0 min Hop 6 2.7 IBUs
7.83 g Brew Brite (Boil 10.0 mins) Fining 7 -
30.00 g Cascade [7.40 %] - Boil 10.0 min Hop 8 3.2 IBUs
30.00 g Saaz [3.75 %] - Boil 10.0 min Hop 9 1.6 IBUs
2.38 tsp Yeast Nutrient (Boil 10.0 mins) Other 10 -
40.00 g Cascade [7.40 %] - Boil 0.0 min Hop 11 0.0 IBUs
40.00 g Saaz [3.75 %] - Boil 0.0 min Hop 12 0.0 IBUs
20.00 g Galaxy [14.00 %] - Boil 0.0 min Hop 13 0.0 IBUs

Wy1056 American Ale


Then this one. Cheers Ralph.

Belgian Imperial Stout
Batch Size: 25.00 l
ABV 9.7%

4.86 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 46.0 %
3.48 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 33.0 %
0.63 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3 6.0 %
0.63 kg Chocolate Malt (886.5 EBC) Grain 4 6.0 %
0.11 kg Carafa Special III (Weyermann) (925.9 EBC) Grain 5 1.0 %
0.84 kg Candi Sugar, Dark (541.8 EBC) Sugar 6 8.0 %

50.00 g Horizon [11.20 %] - Boil 60.0 min Hop 7 65.5 IBUs
4.35 g Brew Brite (Boil 10.0 mins) Fining 8 -
1.32 tsp Yeast Nutrient (Boil 10.0 mins) Other 9 -

WY1581 Belgian Stout

 

[waggastew]

Isn't that brew cave hunting Beersuit?

 

[slcmorro]

Honey Red Ale (American Amber Ale)

Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol (ABV): 4.74 %
Colour (SRM): 6.8 (EBC): 13.3
Bitterness (IBU): 36.0 (Average - No Chill Adjusted)

69.77% Pale Malt
23.26% Honey
6.98% Crystal 60

0.7 g/L Cascade (7.8% Alpha) @ 60 Minutes (Boil)
0.4 g/L Cascade (7.8% Alpha) @ 30 Minutes (Boil)
0.7 g/L Cascade (7.8% Alpha) @ 15 Minutes (Boil)
0.2 g/L Cascade (7.8% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 68°C for 60 Minutes. Boil for 60 Minutes

Fermented at 19°C with Safale US-05


Recipe Generated with BrewMate


500gm Honey @ 30
500gm Honey @ 5

 

[Beersuit]

Isn't that brew cave hunting Beersuit?

Yeah mate. The missus is already getting pissed with me about my demands . All I want is a brew area and hop garden space. Is that too much to ask.

 

[fletcher]

Honey Red Ale (American Amber Ale)

Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol (ABV): 4.74 %
Colour (SRM): 6.8 (EBC): 13.3
Bitterness (IBU): 36.0 (Average - No Chill Adjusted)

69.77% Pale Malt
23.26% Honey
6.98% Crystal 60

0.7 g/L Cascade (7.8% Alpha) @ 60 Minutes (Boil)
0.4 g/L Cascade (7.8% Alpha) @ 30 Minutes (Boil)
0.7 g/L Cascade (7.8% Alpha) @ 15 Minutes (Boil)
0.2 g/L Cascade (7.8% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 68°C for 60 Minutes. Boil for 60 Minutes

Fermented at 19°C with Safale US-05


Recipe Generated with BrewMate


500gm Honey @ 30
500gm Honey @ 5

any reason for the multiple honey additions? is it to prevent it from losing the honey flavour?

 

[slcmorro]

any reason for the multiple honey additions? is it to prevent it from losing the honey flavour?

Spot on mate. From what I've read (this is my first time brewing with honey) the later you add it, the better retention you get of honey flavours. Some have even suggested adding it to the primary after initial fermentation has died down, or adding it to the secondary but I wasn't overly comfortable doing that for the first time around so I'll see how this turns out. I want this to just have a hint of honey, so I'll see what I get

 

[Dan Pratt]

Slcmorro, what kind of honey did you add?

Also, I have read that honey takes longer to ferment because of the morw complex sugars....could be a myth...lol

 

[slcmorro]

Coles brand. This'll ferment for at least 2 weeks anyway at 19c and then I'll rack it and let it sit at 19c for another week before ccing at 1c for a week. Usual routine.

 

[lukiferj]

Stone IPA type clone from the IPA book. Smells amazing. Slow chilling in the pool now.Will pitch yeast soon.

 

[Dan Pratt]

Coles brand. This'll ferment for at least 2 weeks anyway at 19c and then I'll rack it and let it sit at 19c for another week before ccing at 1c for a week. Usual routine.

3 weeks ferment....woah...(2 primary and 1 secondary) and another week cc before kegging....that's a whole month and then another couple of days to carbonate.... why does it take so long for p/s fermentation?

 

[fletcher]

Spot on mate. From what I've read (this is my first time brewing with honey) the later you add it, the better retention you get of honey flavours. Some have even suggested adding it to the primary after initial fermentation has died down, or adding it to the secondary but I wasn't overly comfortable doing that for the first time around so I'll see how this turns out. I want this to just have a hint of honey, so I'll see what I get

good luck with it. I'd love to hear how it goes

 

[professional_drunk]

Going to try my first bitter. Need something a bit low alcohol to slam down.

Standard/Ordinary Bitter

Original Gravity (OG): 1.035 (°P): 8.8
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 3.26 %
Colour (SRM): 7.9 (EBC): 15.6
Bitterness (IBU): 28.2 (Average - No Chill Adjusted)

94% Maris Otter Malt
5% Caraamber
1% Chocolate

0.4 g/L Target (11.4% Alpha) @ 40 Minutes (Boil)
0.5 g/L Target (11.4% Alpha) @ 10 Minutes (Boil)
0.5 g/L Target (11.4% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 67°C for 90 Minutes. Boil for 90 Minutes
No chill.

Fermented at 18°C with Danstar Windsor

 

[fletcher]

kinda in the same mood as you professional_drunk. making an australian/english bitter/pale ale hybrid kinda thingybob. mainly just using what i had lying round.

about to mash out.

Recipe Specifications
--------------------------
Boil Size: 29.44 l
Post Boil Volume: 24.44 l
Batch Size (fermenter): 20.00 l   
Bottling Volume: 18.00 l
Estimated OG: 1.040 SG
Estimated Color: 10.8 EBC
Estimated IBU: 32.3 IBUs
Brewhouse Efficiency: 69.00 %
Est Mash Efficiency: 81.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3.38 kg               Pale Malt (2 Row) US (3.9 EBC)           Grain         1        89.0 %        
0.22 kg               Wheat Malt, Bel (3.9 EBC)                Grain         2        5.9 %         
0.20 kg               Caramel/Crystal Malt - 60L (118.2 EBC)   Grain         3        5.1 %         
48.00 g               Pride of Ringwood [5.30 %] - Boil 60.0 m Hop           4        32.3 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        5        -             
0.50 tsp              Yeast Nutrient (Boil 15.0 mins)          Other         6        -             
1.0 pkg               Windsor Yeast (Lallemand #-) [23.66 ml]  Yeast         7        -

 

[Dan Pratt]

The POR Aussie Ale!

 

[fletcher]

The POR Aussie Ale!

yeah to be honest, i'm pretty excited about this one. i have never used windsor before. heard and read that it's a terrible attenuator so i have a pack of us-05 to throw in when/if it stalls or stops on me to get it down to about 1.012-1.010 if possible.

i just put the 60 minute addition in and after that smell hit my nose, i seriously have to say, fresh pride of ringwood is FKN amazing. i'm thirsty for it already.

this picture of the pre-boil demonstrates how excited i am