What Are You Brewing - 2014

[spryzie]

1.103! Woooooo! Big Beer!

 

[slcmorro]

Czech Pils (Bohemian Pilsener)

Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.81 %
Colour (SRM): 3.2 (EBC): 6.3
Bitterness (IBU): 40.4 (Average - No Chill Adjusted)

88.89% Pilsner
6.67% Carapils (Dextrine)
4.44% Vienna

1 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)
0.5 g/L B Saaz (6.8% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 64°C for 60 Minutes. Boil for 60 Minutes

Fermented at 12°C with Wyeast 2001 - Urquell Lager


Recipe Generated with BrewMate

 

[Donske]

My old man has asked for a big stinky IPA, and who am I to argue.

This is an idea I've been playing with for a while and I've got no idea what the finished product will be like, the 0 minute additions are being thrown in the cubes;

Black RyePA 1 (Cascadian Dark Ale)

Original Gravity (OG): 1.075 (°P): 18.2
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 7.86 %
Colour (SRM): 32.1 (EBC): 63.2
Bitterness (IBU): 104.4 (Tinseth - No Chill Adjusted)

75% Pale Malt
13.5% Rye Malt
6.5% Caramunich III
3% Carafa III malt
2% Chocolate

1 g/L Simcoe (13% Alpha) @ 90 Minutes (First Wort)
1.2 g/L Chinook (12.1% Alpha) @ 5 Minutes (Boil)
1.9 g/L Chinook (12.1% Alpha) @ 0 Minutes (Boil)
2.9 g/L Simcoe (13% Alpha) @ 0 Minutes (Boil)

0.7 g/L Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.5 g/L Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes. Boil for 90 Minutes

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[LorriSanga]

Toasted the oats last night in the oven....we'll see if it brings anything or was a waste of time.

McQuaker's Oatmeal Stout - BCS (Oatmeal Stout)

Original Gravity : 1.055
Final Gravity : 1.014
Alcohol (ABV): 5.40 %
Colour (SRM): 38.5
Bitterness (IBU): 36.4 (Rager)

70.58% Pale Malt
8.36% Flaked Oats
6.32% Chocolate
6.32% Victory
4.22% Black Roasted Barley
4.22% Crystal 80

0.8 g/L Northern Brewer (15% Alpha) @ 60 Minutes (Boil)


Single step Infusion at 68°C for 90 Minutes. Boil for 60 Minutes

Fermented at 20°C with Wyeast 1968 - London ESB Ale

Notes: Toast oats in the oven @ 149oC till the begin to slightly colour up.

Recipe Generated with BrewMate

 

[A3k]

Hi guys,
I made this last night (into the cube). It's a Vale IPA inspired beer for my mates 30th, using the hops I had on hand. I'm sure it'll be a bit hoppier, but we'll see.
First after work beer I've done and it went a breeze.

Recipe: Tims Bday IPA
Style: American IPA / APA

Batch Size (fermenter): 50.00 l
Estimated OG: 1.054 SG
Estimated Color: 12.1 EBC
Estimated IBU: 37.1 IBUs
Brewhouse Efficiency: 70.00 %
Ingredients:
------------
Amt Name Type # %/IBU
11.30 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
7.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
10.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 3 85.4 %
1.30 kg Wheat Malt, Malt Craft (Joe White) (3.5 Grain 4 10.6 %
0.50 kg Caramunich I (Weyermann) (100.5 EBC) Grain 5 4.1 %
28.60 g Simcoe [13.00 %] - Boil 50.0 min Hop 6 17.9 IBUs
40.00 g Galaxy [14.00 %] - Boil 14.0 min Hop 7 13.4 IBUs
57.40 g Centennial [10.00 %] - Boil 5.0 min Hop 8 5.8 IBUs
51.00 g Amarillo [9.20 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg Denny's Favorite (Wyeast Labs #1450) [12 Yeast 10 -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Name Description Step Temperat Step Time
Mash In Add 30.29 l of water at 72.8 C 66.0 C 60 min
72c rest Add 0.00 l of water and heat to 72.0 C 72.0 C 4 min
mash out Add 0.00 l of water at 78.0 C 78.0 C 4 min


Cheers,
Al

 

[Dan Pratt]

My old man has asked for a big stinky IPA, and who am I to argue.

This is an idea I've been playing with for a while and I've got no idea what the finished product will be like, the 0 minute additions are being thrown in the cubes;

Black RyePA 1 (Cascadian Dark Ale)

Original Gravity (OG): 1.075 (°P): 18.2
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 7.86 %
Colour (SRM): 32.1 (EBC): 63.2
Bitterness (IBU): 104.4 (Tinseth - No Chill Adjusted)

75% Pale Malt
13.5% Rye Malt
6.5% Caramunich III
3% Carafa III malt
2% Chocolate

1 g/L Simcoe (13% Alpha) @ 90 Minutes (First Wort)
1.2 g/L Chinook (12.1% Alpha) @ 5 Minutes (Boil)
1.9 g/L Chinook (12.1% Alpha) @ 0 Minutes (Boil)
2.9 g/L Simcoe (13% Alpha) @ 0 Minutes (Boil)

0.7 g/L Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.5 g/L Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes. Boil for 90 Minutes

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

Donske, that recipe looks a great.

Will you dry hop this one or do you get enough aroma from the 0mins addition?

 

[Donske]

Donske, that recipe looks a great.

Will you dry hop this one or do you get enough aroma from the 0mins addition?

Dry hop will be decided at time of crash chill, depending on what it needs, probably some mix of Chinook and Centennial around 5g/l, this is a double batch so each ferment may even get different dry hops, I don't really know yet, I may even skip the dry hop if it doesn't need it.

 

[Dan Pratt]

------------
Amt Name Type # %/IBU
11.30 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
7.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -

Hi Al,

I see you've added some salts to the beer

With these amounts what is the ratio of So4/CaCl ?

So4 - Calcium Sulphate
CaCl - Calcium Chloride

I usually run with a 6-1 ratio having the sulphate at about 280ppm and the chloride at around 50ppm and am interested to know what you run at to see if a lower ration of say 3-1 on pale ales will still bring the hops forward as intended from the additions of the salts.

Dan

 

[A3k]

Hi Al,

I see you've added some salts to the beer

With these amounts what is the ratio of So4/CaCl ?

So4 - Calcium Sulphate
CaCl - Calcium Chloride

I usually run with a 6-1 ratio having the sulphate at about 280ppm and the chloride at around 50ppm and am interested to know what you run at to see if a lower ration of say 3-1 on pale ales will still bring the hops forward as intended from the additions of the salts.

Dan

[SIZE=medium]Hi Dan,[/SIZE]
[SIZE=medium]I use rain water, and add the salts for the calcium/pH etc.[/SIZE]

[SIZE=medium]This comes out with a ratio of 1.7:1. (126ppm SO4, 72ppm Cl according to beersmith – how much gets into the final product, I’m not sure)[/SIZE]
[SIZE=medium]I haven’t played around heaps with increasing the ratio much past 2:1 in IPAs/APAs, and to be honest, I’m not sure how far people push the ratio towards SO4, and I guess I’ve been playing it safe as I don’t want to overdo it. [/SIZE]
[SIZE=medium]I do like my IPAs/APAs, but there is room for improvement in the hop profile. Maybe I need to start playing with the ratios a bit more. I’ll definitely look into it more.[/SIZE]

[SIZE=medium]The beers are definitely hop forward with this ratio, BUT you’re gonna get that with the recipes. Salts may just make the hops shine a bit more.[/SIZE]

[SIZE=medium]Thanks for the feedback. Sorry I haven’t helped you out much. I've played around with salts for pH, not so much hop flavour.[/SIZE]

[SIZE=medium]Thanks,[/SIZE]
[SIZE=medium]Al[/SIZE]

 

[Dan Pratt]

[SIZE=medium]Hi Dan,[/SIZE]
[SIZE=medium]I use rain water, and add the salts for the calcium/pH etc.[/SIZE]

[SIZE=medium]This comes out with a ratio of 1.7:1. (126ppm SO4, 72ppm Cl according to beersmith – how much gets into the final product, I’m not sure)[/SIZE]
[SIZE=medium]I haven’t played around heaps with increasing the ratio much past 2:1 in IPAs/APAs, and to be honest, I’m not sure how far people push the ratio towards SO4, and I guess I’ve been playing it safe as I don’t want to overdo it. [/SIZE]
[SIZE=medium]I do like my IPAs/APAs, but there is room for improvement in the hop profile. Maybe I need to start playing with the ratios a bit more. I’ll definitely look into it more.[/SIZE]

[SIZE=medium]The beers are definitely hop forward with this ratio, BUT you’re gonna get that with the recipes. Salts may just make the hops shine a bit more.[/SIZE]

[SIZE=medium]Thanks for the feedback. Sorry I haven’t helped you out much. I've played around with salts for pH, not so much hop flavour.[/SIZE]

[SIZE=medium]Thanks,[/SIZE]
[SIZE=medium]Al[/SIZE]

Hi Al,

That is great info, if your beers are hop forward at nearly 2-1 then I can look to do that with my golden ales which are not heavy on the hops.

Dont be shy with making a 6-1 on the next IPA, the hops will pull right through and probably give you what you havebeen after for an IPA. It was the key change for me after making a number of ales and IPA's that didnt seem to sing the way they should. After making my water 6-1 the hops are the show!

Dan

 

[A3k]

Yeah, i'll definitely give it a go next time. cheers for the tip.

I wonder if it's worth adding some gypsum to the fermenter.
I think i'll give it a miss until next IPA though, I can always try a little in a glass and see if I notice the difference.

 

[Dan Pratt]

Yeah, i'll definitely give it a go next time. cheers for the tip.

I wonder if it's worth adding some gypsum to the fermenter.
I think i'll give it a miss until next IPA though, I can always try a little in a glass and see if I notice the difference.

I wouldnt be adding any gypsum to the FV. just wait till the next batch is due and do it then.

 

[HBHB]

Chocolate Raspberry Bourbon Barrel Baltic Porter 7.6%Abv will be on tap for the after competition "debrief". Just don't ask me to repeat and get it right after I've had a few.

:beerbang:
Martin

 

[Mardoo]

Brewed an all-cascade APA with NZ, OZ and US Cascade today. Good fun! Lotsa hops! I'm really liking the 3 Cascade Combo (chips with that sir?).

OG 1.062
IBU 45
Maris Otter 44.2%
Wey Bohemian Pilsner 44.2%
Simpson's Pale Crystal 6.8%
Pale Simplicity candi syrup 4.8%

Into the fermenter it tastes awesome!

 

[Dan Pratt]

Brewed an all-cascade APA with NZ, OZ and US Cascade today. Good fun! Lotsa hops! I'm really liking the 3 Cascade Combo (chips with that sir?).

OG 1.062
IBU 45
Maris Otter 44.2%
Wey Bohemian Pilsner 44.2%
Simpson's Pale Crystal 6.8%
Pale Simplicity candi syrup 4.8%

Into the fermenter it tastes awesome!

Hi Mardoo,

I made an EPIC all Cascacde APA about 2 months ago and it was pretty decent. It used Cascade layered right though the boil and DH.

What was your hop schedule?

Dan

 

[SimoB]

looks like it will turn out fine to me except you're wasting your time (IMO) with such a small amount of munich, it's a base malt, use it as one.

if you have time have a listen to this talk:

http://www.youtube.com/watch?v=0sSKHzmhrzY

thanks heaps for sharing... rethinking everything now.

 

[Weizguy]

FWIW, I hit my numbers on the Pliny clone and it's remarkable that I got 75% efficiency on a big beer like this.

That wort is biiitter, too.

Am now recovering the wort from all the hop trub and protein trub, by filtering through a large seive. Looks like another 2 litres of disgustingly bitter wort, as well as the 26 litres that went in the 30 litre fermetnor.
Maybe I'll do a forced ferment with the recovered wort...

Les out
*edited for spelling only

OK, Pliny (sort-of) update.
Dry-hopped 50% of the dry hops a week ago. Will add the other half tonight and leave them for 5 days.

Then into the bottles (Alastair's half) and keg (my half).

 

[Mardoo]

Hi Mardoo,

I made an EPIC all Cascacde APA about 2 months ago and it was pretty decent. It used Cascade layered right though the boil and DH.

What was your hop schedule?

Dan

Hey Dan, Yeah, I did a lot of research on the Epic APA before doing this one. It sounds great! I wanted to start messing with this grain bill so I decided not to follow the Epic recipe. Not that you'll taste the grain bill much...this one was meant to be a palate for the hops as I'm hoping to get some of the differences in the character of the Cascade from each country. I did even splits of the three different Cascades for:

19 IBU's from first wort hopping
8.5 IBU's at 20 minutes
7 IBU's at 15 minutes
5 IBU's at 10 minutes
3 IBU's at 5 minutes
7.5 IBU's from a 10 minute steep at knockout

It adds up to more than 45 because I brewed strong and diluted back to get more wort.

225 grams of hops total, with a warm dry hop to come during the D rest, and then a cold dry hop during the cold crash, for a total of 335 grams of hops. US was pellets of course, and OZ and NZ hops were leaf.

 

[Tahoose]

Simple APA

24ltrs
OG 1:050
90% JW Trad Ale
5% Wheat
5% Crystal

Amarillo/Cascade 8g each @ 60 mins (16 Ibu)

20g Amarillo/20g Cascade/10g Citra @ 20mins (24ibu)

Might chuck some citra in the keg post ferment, cause why not?

Had a rookie error a the start of the mash, tap open on the esky... doh!!!! Still all going ok aside from that. resisting getting on it too much after a stressful day.

 

[sponge]

Hoping to get a Mosaic SMASH down tomorrow night. Never used mosaic before but pretty keen from the glowing reviews I've read on here. I've used a 95/5 munich/caramunich on a couple of APA's before with good results so will stick with that as opposed to the MO/heritage xtal I've used a few times before.

95% munich
5% caramunich

Mosaic @ FWH, cube & DH

1.050
35IBU's
1272