What Are You Brewing - 2014

[Donske]

Deadbox Dark IPA (English IPA)

Original Gravity (OG): 1.058 (°P): 14.3
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 5.70 %
Colour (SRM): 30.8 (EBC): 60.6
Bitterness (IBU): 40.7 (Average - No Chill Adjusted)

53.57% JW Trad
17.86% Rye Malt
8.93% Vienna
8.93% Wheat Malt
5.36% Black Roasted Barley
5.36% Crystal 120

0.5 g/L Amarillo (8.6% Alpha) @ 15 Minutes (Boil)
0.5 g/L Cascade (7.8% Alpha) @ 15 Minutes (Boil)
0.5 g/L East Kent Golding (4.7% Alpha) @ 15 Minutes (Boil)
0.5 g/L Galaxy (13.4% Alpha) @ 15 Minutes (Boil)
0.5 g/L Nelson Sauvin (11.5% Alpha) @ 15 Minutes (Boil)


Single step Infusion at 65°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with

Recipe Generated with BrewMate



First time using Rye and Roasted Barley. Will see how this one pans out. Planning on doing something different, and dumping it on top of a Mangrove Jacks Wheat cake. Will be interesting and educational if nothing else.

I brewed a Black RyePA a few week back, first cube will be going onto a Cal Lager yeast cake today, really looking forward to trying it.

 

[Lord Raja Goomba I]

I was reading here a while ago about people falling in love with rye malt, so at gabs I made a point of trying a few beers with rye in. I can see what the fuss is about. Picked some up mid week and am thinking either a rye IPA, or a DSGA with rye instead of wheat...( which I think dr smurto prefers anyway)

Looking forward to seeing the dark IPA with a write up of how it tastes in a few weeks.

I add about 200-300g to 5kg-odd of base. Any more, it gets muddy (I used 500g in one - not as good), but as an accent, Rye works fantastic.

 

[Lord Raja Goomba I]

Okay dokey, so far a double brew day (of sorts). Last night I mashed in a Berliner Weiss.

Berliner Weiss:

14L

1kg Pils
1kg Wheat

Handful of whatever hops I can find in the freezer.

Soured overnight, still not as sour as I want it, I want to really get it going, because I will pasteurise it (chicken).

Probably s33 yeast (it's what I have).

And

AIPA:

5.3kg JW Ale
.3kg Caramunich II
.2kg Rye
.1kg Wheat

10g of Apollo/CTZ (using up leftovers) FWH 90mins
30g Citra - cubehopped
30g Cascade - cubehopped
30g CTZ/Nugget (leftovers) - cubehopped

15g Gypsum, 5g Epsom

BRY97

 

[DU99]

Rakau
Australian Pale Ale

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 4.200
Total Hops (g): 86.74
Original Gravity (OG): 1.043 (°P): 10.7
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.22 %
Colour (SRM): 9.1 (EBC): 18.0
Bitterness (IBU): 35.3 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.652 kg American 2-Row (86.95%)
0.457 kg munich I (10.88%)
0.091 kg Crystal 60 (2.17%)

Hop Bill
----------------
18.3 g Rakau (New Zealand) Pellet (9% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
13.7 g Rakau (New Zealand) Pellet (9% Alpha) @ 20 Minutes (Boil) (0.7 g/L)
18.3 g Rakau (New Zealand) Pellet (9% Alpha) @ 5 Minutes (Boil) (0.9 g/L)
36.5 g Rakau (New Zealand) Pellet (9% Alpha) @ 0 Days (Dry Hop) (1.7 g/L)

Misc Bill
----------------
Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermenting at 20°C with MJ Burton Union


Recipe Generated with BrewMate

 

[mje1980]

A pale ale for another square fermentor experiment. I really like the ester profile of the first beer, so this time I'm going to try a pale ale.

Square pale

97.8% ding pils ( c'mon bulk buy, I need some mo ! )
2.2% Simpsons med xtal

Willamette 75,15,flameout.

Gypsum in mash

1050
36 IBU

London ale 3

Going to bottle this and let it sit for a bit.

 

[Judanero]

Managed to knock this out today:

Dapper Czechoslovaklager

5.4kg Weyermann Premium Pilsener

79g Czech Saaz (3.4%AA) @ 60 min


90 min boil

Mash in 54, stirring constantly while raising to 67, hold for 90, mash out at 74 for 10.
Yeast nutrient and brewbrite added @ 10
Whitelabs Clarity ferm added to fermenter
30 secs 02 added to fermenter


Yeast = Wyeast 2206 (10L starter- 2L stepped to 10L (continuous 02 injections), decant off all but 3L, added to wort)
Ferment @ 9c

OG= 1.048
Total volume ~27L

 

[Beertard]

I've just ordered the grain for two brews this weekend.
The Little Fellas Pale ale recipe but with POR and Cascade, I'm drinking some of this now and want more and an Amber ale adaption of that with Amarillo and Cascade that I'll be brewing for the first time.

Pale ale
Grain Bill
3.5kg Pale ale malt 70%
1kg Munich light 20%
250g CaraPills 5%
250g Wheat 5%

Hops
POR 30g 60 min
Cascade 15g 60 min
Cascade 15g 10 min

Single step Infusion at 65°C for 60 Minutes.
Fermenting at 18°C with us-05

Amber ale

Grain bill
2kg Pale ale 40%
1.5kg Vienna 30%
1kg Munich light 20%
250g Caramunich t1 5%
250g Wheat 5%

hops
30g Amarillo 30min
15g Cascade 10min

Caramalise first runnings

Single step Infusion at 65°C for 60 Minutes.
Fermenting at 18°C with us-05

 

[hwall95]

I think I'll brew a double batch today or maybe 1 today and 1 tomorrow depending how the first goes.

Farmer's Tithe (Ducatiboys Red Ale)
OG: 1.057
IBU: 22
EBC: 32

Grains & Extract
3.5kg LDME (0.5kg added for boil)
600g Carared
200g Caraaroma
20g Roasted Barley

Hops
25g EKG (5.7%) - 60 min
15g EKG (5.7%) - 20 min

Yeast
Nottingham - Danstar

Dark Side Porter
OG: 1.057
IBU: 35
EBC: 58

Grains & Extract
3.5kg LDME (0.5kg added for boil)
300g Choc Malt Pale (TF)
100g Choc Malt (TF)
300g Crystal, Dark (TF)
200g Carapils

Hops
20g Magnum (13%) - 60 min
20g EKG (5.7%) - 10 min

Yeast
Nottingham - Danstar

 

[going down a hill]

I haven't brewed in a few months. It's nice to be brewing again.
I haven't used Target before so it's a single hop beer to see what its got under the hood.

New Recipe
Extra Special/Strong Bitter (English Pale Ale)

Recipe Specs
----------------
Batch Size (L): 26.0
Total Grain (kg): 5.900
Total Hops (g): 35.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 9.4 (EBC): 18.6
Bitterness (IBU): 36.3 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.500 kg Maris Otter Malt (93.22%)
0.200 kg Crystal 40 (3.39%)
0.200 kg Crystal 80 (3.39%)

Hop Bill
----------------
20.0 g Target Pellet (11.7% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
15.0 g Target Pellet (11.7% Alpha) @ 25 Minutes (Boil) (0.6 g/L)

Misc Bill
----------------
10.0 g Calcium Chloride @ 0 Minutes (Mash)
1.0 g Irish Moss @ 0 Minutes (Boil)
1.0 g Yeast Nutrient @ 0 Minutes (Boil)

63°C for 60, 72°C for 10 and mash out at 78°C for 10.
Fermented at 21°C with Wyeast 1187 - Ringwood Ale



Recipe Generated with BrewMate

 

[Dan Pratt]

FW Pale 31

OG - 1.054
ABV - 4.9
IBU - 38
EBC - 10
Vol - 19Lt

90% Pilsner ( no Ale malt left )
5% Munich
5% Carapils

Bittering 17ibu - East Keng Goldings

Flavour 21ibu - Cascade 28g, Centennial 21g, Chinook 14g

Dry Hop - same combo for flavour - 14g each for 5-7days when ferment has finished

Fermentis US05 @ 18c

Trying out a few improvements to my brew equipment;

Lautering tun - Fly Sparge, transfering the malt to a 20lt pail that has a braided hose manifild and will fly sparge

Added a pickup tube for the BM with a DIY hop screen cut from a splatter screen and rolled up, this should get me another 2-3ltrs out of the kettle.



Hopefully this will get me a better brewhouse efficiency all round as lately ive been tinkering around 60%.....

 

[indica86]

Double Brew Day!!!

Recipe: Misty Mountain IPA
Style: English IPA
Estimated OG: 1.058 SG
Estimated Color: 27.9 EBC
Estimated IBU: 55.3 IBUs

Ingredients:
————
3.00 kg Pale Malt (Barrett Burston) (3.9 EBC)
2.00 kg Pilsner (Weyermann) (3.3 EBC)
1.00 kg Pale Malt, Maris Otter (5.9 EBC)
0.10 kg Roasted Barley (Joe White)
20.00 g Millenium - Boil 60.0 min
15.00 g Styrian Goldings - Boil 60.0 mi
20.00 g Styrian Goldings - Boil 25.0 mi
15.00 g Liberty - Boil 25.0 min
20.00 g Styrian Goldings - Boil 10.0 mi
15.00 g Liberty - Boil 10.0 min
20.00 g Styrian Goldings - Steep/Whirlpool

Burton Union slurry from an English Pale.

and...

And I enjoyed the original so much here is take 2.

Recipe: Hop2iT II
Style: American IPA
Estimated OG: 1.065 SG
Estimated Color: 17.7 EBC
Estimated IBU: 64.0 IBUs

Ingredients:
————
4.75 kg Pilsner (Weyermann) (3.3 EBC)
1.25 kg Munich I (Weyermann) (14.0 EBC)
0.25 kg Crystal (Joe White) (141.8 EBC)
0.25 kg Melanoidin (Weyermann) (59.1 EBC)
0.25 kg Wheat Malt, Malt Craft (Joe White)
15.00 g Chinook - First Wort 60.0 min
15.00 g Millenium - Boil 60.0 min
20.00 g Citra - Steep/Whirlpool 20.0
20.00 g El Dorado - Steep/Whirlpool 20
20.00 g Waimea - Steep/Whirlpool 20.0
20.00 g Citra - Dry Hop 4.0 Days
20.00 g El Dorado - Dry Hop 4.0 Days
20.00 g Waimea - Dry Hop 4.0 Days

————————————————————————————-

 

[sponge]

The mrs is going shopping with her best friend so I'm getting an early brew on, hoping to be finished before soccer.

Found a bag of amarillo in the freezer that needs to be used up so have decided to go along the lines of the good old DSGA.

60% Pale
20% Vienna
15% rye
5% xtal

2g/L amarillo @ Cube
2g/L amarillo DH

1272

1.047
32IBUs

 

[Donske]

Dry Irish Stout on the cards for tomorrow, will throw WY1084 at the first cube and probably Belle Saison at the second for something a little different.

DIS 3 (Dry Stout)

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 4.53 %
Colour (SRM): 33.1 (EBC): 65.2
Bitterness (IBU): 40.7 (Tinseth - No Chill Adjusted)

75% Maris Otter Malt
15% Flaked Barley
10% Roasted Barley

1.2 g/L East Kent Golding (4.4% Alpha) @ 90 Minutes (First Wort)
2.1 g/L East Kent Golding (4.4% Alpha) @ 75 Minutes (Boil)

0.5 g/L Yeast Nutrient @ 10 Minutes (Boil)
0.2 g/L Brewbrite @ 0 Minutes (Boil)

Single step Infusion at 64°C for 120 Minutes. Boil for 90 Minutes

Fermented at 18°C with Wyeast 1084 - Irish Ale

Notes: Brewbrite added at flameout.

Cube 1 fermented with WY1084

Cube 2 fermented with Danstar Belle Saison


Recipe Generated with BrewMate

 

[sponge]

The mrs is going shopping with her best friend so I'm getting an early brew on, hoping to be finished before soccer.

Found a bag of amarillo in the freezer that needs to be used up so have decided to go along the lines of the good old DSGA.

60% Pale
20% Vienna
15% rye
5% xtal

2g/L amarillo @ Cube
2g/L amarillo DH

1272

1.047
32IBUs

The bit of tubing that holds the false bottom kept blocking, and I removed the mash 5 times before giving up and dumping it. I think I'm going to replace the tube with some larger diameter stuff I have on hand. If all goes well I'll hopefully go for round 2 tomorrow.

God dam...

 

[jyo]

Might battle the cold weather tonight-

Dark Mild, July 2014
Mild
Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 4.120
Total Hops (g): 50.00
Original Gravity (OG): 1.041 (°P): 10.2
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 3.65 %
Colour (SRM): 18.2 (EBC): 35.9
Bitterness (IBU): 20.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 70

Grain Bill
----------------
3.400 kg Maris Otter Malt (82.52%)
0.270 kg Brown Malt (6.55%)
0.150 kg Bairds Dark Crystal (3.64%)
0.150 kg Bairds Medium Crystal (3.64%)
0.150 kg Chocolate (3.64%)

Hop Bill
----------------
30.0 g Styrian Golding Pellet (3.5% Alpha) @ 70 Minutes (Boil) (1.2 g/L)
20.0 g East Kent Golding Pellet (6% Alpha) @ 10 Minutes (Boil) (0.8 g/L)

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

Single step Infusion at 69°C for 60 Minutes.
Fermented at 21°C with Mangrove Jack's Dark Ale

 

[Phoney]

Putting down a '74 Double Rainbow IPA right now

22L
OG 1.074
IBU 74
11 SRM
ABV 7.6%


78% BB Pale
10% munich
4% Dark Crystal
4% TF Amber
3% Sugaz
1% Carafa T1

25g Chinook @60
10g Simcoe @60
20g Chinook @20
10g Simcoe @20
10g Amarillo @20
20g Chinook @10
10g Simcoe @10
10g Amarillo @10
20g Chinook @0
10g Simcoe @0
10g Amarillo @0

20g of each again @ Dry hop

WY1272

 

[Helles]

Tomorrow a Black IPA with slightly lower OG

110lt OG 1045 IBU 46.6
EBC 58.7 Mashed @ 67'c

Tradional ale 42.5%
Bests pilsner 20%
Vienna 15%
Caramunich 7.5%
Wheat 5%
Chocolate 2.5%
Midnight Wheat 3.75%
Carafa II 3.75%

245gm Citra
155gm Simcoe
200gm El Dorado
All @ 10 Min

Cold steeped 2/3 of Midnight Wheat and Carafa II Overnight

Also dry hopped the first version 4g / lt

Done this again today
Upped the choc and Caramunich
Lowered the Carafa and Midnight Wheat
Citra 200
Columbus 200
Chinnook 200
All at 10 min

 

[fraser_john]

First brew in the new brewery with new brew stand and redesigned rig. All working very well so far!

Recipe Specifics
----------------

Batch Size (L):          24.00    Wort Size (L):    24.00
Total Grain (Kg):         4.82
Anticipated OG:          1.050    Plato:            12.35
Anticipated SRM:          11.7
Anticipated IBU:          24.9
Brewhouse Efficiency:       80 %
Wort Boil Time:             90    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 51.9     2.50 kg.  Pilsner                       Australia      1.037      1
 39.4     1.90 kg.  Weyermann Munich I            Germany        1.038      8
  4.4     0.21 kg.  Weyermann Carahell            Germany        1.035     13
  4.4     0.21 kg.  Weyermann Caraaroma           Germany        1.034    178


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 23.00 g.     Tettnanger Tettnang               Pellet   6.00  20.8  90 min.
 15.00 g.     Tettnanger Tettnang               Pellet   6.00   4.2  20 min.


Yeast
-----
3 x Fermentis S-189 SafLager Swiss Lager



Fermentation Specifics
----------------------

Pitched From:          Rehydrated
Amount Pitched:       300 mL

 

[technobabble66]

Case Swap Brew!!

[SIZE=16pt]Amber Yak 1.0[/SIZE]

Vol = 23
OG = 1.049
FG = 1.011
IBU = 30.1
EBC = 24.8
Alc% = 5.3

Grain Bill
2kg Simpsons MO
1kg Wey Bohemian Pilsner
0.8kg Wey Munich 2
0.5kg Wey Vienna
0.2kg Simpsons Amber
0.2kg Briess Victory
0.1kg Simpsons Crystal, med
0.1kg Wey CaraAroma
0.1kg Wey Melanoiden
0.05kg Wey Acidulated

Hops Schedule
5g Cascade at 20min (calc’d as 44min)
½ tab of Irish Moss at 10mins.
20g Nelson at flameout (calc’d as 24min)
25g Cascade at Flameout (calc’d as 24min)
15g Nelson dry hop (?)
30g Cascade dry hop

Mash
55/66/72/78 for 5/70/10/2
Mash with 24L, Sparge with 10L
Added 3g CaCL & CaSO4 each to mash, 1.2g each to Sparge, and 2g each to boil.

Going to try MJ British Ale yeast, at 17-18°C.

Minor Issue - I've just tested the OG at the start of the boil, it measured 1.040 at 58°C, which translates to 28L at 1.052.
WTF?? I had to adjust the extraction efficiency to 98% to get the figures to match those measured ones (!!!).
Have i missed something? If this is correct, i'll need to Ferment it out at ~28L to keep it roughly in line with a 5.5% alc beer. Also, my FV is 30L, so i can't increase the fermenting vol any higher.
I'm concerned as i'll obviously need to adjust the Hops schedule within the next few minutes :unsure:

 

[pedleyr]

I'd try to get the sample closer to room temperature, the accuracy decreases more the further away from calibrated temp