What Are You Brewing - 2014

[mofox1]

http://nationalhomebrew.com.au/beer/hops/other-hops-riwaka-nz-100g

Looks good!

 

[Kumamoto_Ken]

My first time using Riwaka today.

Ross's Summer Ale grain bill to 1.050 and all Riwaka to about 40IBU.
60min, 10min, and cube hopped.

Will use BRY-97.

 

[CrookedFingers]

This was last night.

5thirty IPA.
5kg Maris otter
300g Gladfields toffee
200g medium crystal
15g warrior @ 60
10g cascade @ 45
10g magnum @ 45
5g cascade @ 35
10g magnum @ 35
5g magnum @ 25
5g cascade @ 5
15g Simcoe @ 5

ABV - 6.7%
IBU- 71

Safely cubed.

Today,
Master of the vessel pale ale.

3kg Maris otter
500g trad ale.

12g warrior @ 60
10g magnum @ 5

ABV - 4.5%
IBU - 29

About to dough in.

Cheers


CF

 

[DU99]

Heard few good things about Gladfields toffee..

 

[CrookedFingers]

So nice even just to munch on !
Really is kinda like eating toffee ! It's very chewy.
Looking forward to was it brings to a brew. Hope 300g wasn't excessive !


CF

 

[jefin]

Had a crack at a fancy pants clone today

Fancy Pants (Extra Special/Strong Bitter (English Pale Ale))

Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.40 %
Colour (SRM): 11.7 (EBC): 23.1
Bitterness (IBU): 33.2 (Average)

66.04% Pale Ale Malt
21.56% Munich II
7.01% Crystal 60
4.18% Carared
1.21% Chocolate, Pale

0.8 g/L Cascade (7% Alpha) @ 60 Minutes (Boil)
0.7 g/L Cascade (7% Alpha) @ 15 Minutes (Boil)
0.9 g/L Galaxy (14.6% Alpha) @ 15 Minutes (Boil)
0.7 g/L Cascade (7% Alpha) @ 0 Minutes (Boil)
0.5 g/L Galaxy (14.6% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 67°C for 75 Minutes. Boil for 60 Minutes

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

F'n thermometer broke in the kettle :angry2: Just when she finished chilling. Oh well good excuse to buy a good filter!! Will never use a floating thermometer again!

 

[Helles]

Brewed today a light lager lawnmower type of beer Loosely based around an Octoberfest with some fairly random hops
Mostly used leftover hops


Batch Size: 128.00 l
Boil Time: 90 min
Efficiency: 77%

11.00 kg Pilsen (BestMälz) 50.0 %
5.50 kg Munich, Light (Joe White) 25.0 %
5.50 kg Vienna 25.0 %

150.00 g Hallertauer Mittelfrueh [5.50 %] - Boil 60.0 min19.8 IBUs
13.00 g NZ Saaz [7.80 %] - Boil 60.0 min 2.4 IBUs
30.00 g Styrian Goldings [4.50 %] - Boil 30.0 min 1.7 IBUs
14.00 g Czech Saaz [3.60 %] - Boil 30.0 min 0.6 IBUs
33.00 g Tettnang [3.40 %] - Boil 10.0 min 0.5 IBUs
60.00 g Hallertauer Mittelfrueh [5.50 %] - Boil 5.0 min 1.3 IBUs
3.0 pkg (DCL/Fermentis #W-34/70)
2.0 pkg (DCL/Fermentis #S-23)



3.5 g Yeast nutrient
[SIZE=13.63636302948px]2.30 g Irish Moss (Boil 10.0 mins) Fining[/SIZE]

Bitterness: 26.4 IBUs
Est Color: 4.8 SRM
Measured Original Gravity: 1.041


No chilled 4 cubes
And chilled 20lts pitched 1 pkt of 34/70
will add 1 cube and 2 pkts 34/70 tomoro

 

[BlueMutt]

All In Pale Ale
Clearing the freezer of last years home grown Chinook and Victoria hops

50ltrs

8kg Pils
3kg Munich
.2kg Caramunich
65/60-71/20-77
1050 OG

Citra @ 60
Victoria leaf @ 0
Chinook leaf @ 0
Citra @ 0
20 min whirlpool
45 IBU

WLP001 18deg

 

[mje1980]

Red ale

81.8% MO
12.8% Vienna
3.8% cara aroma
.8% brown malt
.8% roasted barley

Challenger 60

1.045
17 IBU

Scottish ale yeast

 

[Midnight Brew]

Going for something sessionable, flavourful and red.

Little Red Ale II
57.5% Pale
30% Munich
8% Caraaroma
2% Caramunich III
2% Amber

69/72/78 for 40/10/Raise bag

FWH Super Alpha
Northdown and Brambling Cross in cube.
OG 1040 (3.6% alc)
25 IBU
30 EBC
WLP028 Edingburgh Ale and maybe WLP041 Pacific Ale for cube II with some dry hopping.

 

[mofox1]

Had a crack at a fancy pants clone today

Fancy Pants (Extra Special/Strong Bitter (English Pale Ale))

Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.40 %
Colour (SRM): 11.7 (EBC): 23.1
Bitterness (IBU): 33.2 (Average)

66.04% Pale Ale Malt
21.56% Munich II
7.01% Crystal 60
4.18% Carared
1.21% Chocolate, Pale

0.8 g/L Cascade (7% Alpha) @ 60 Minutes (Boil)
0.7 g/L Cascade (7% Alpha) @ 15 Minutes (Boil)
0.9 g/L Galaxy (14.6% Alpha) @ 15 Minutes (Boil)
0.7 g/L Cascade (7% Alpha) @ 0 Minutes (Boil)
0.5 g/L Galaxy (14.6% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 67°C for 75 Minutes. Boil for 60 Minutes

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

F'n thermometer broke in the kettle :angry2: Just when she finished chilling. Oh well good excuse to buy a good filter!! Will never use a floating thermometer again!

Just the name is enough of a reason to try this one out. Plus it looks pretty much bang on what the missus likes, and it's a good move to make sure that she approves of the obsession.

Might have to play with the balance of grains to get the gist, and sub the galaxy for ella (tastes about the same anyway)...

Hope the busted thermometer didn't wreck the brew?

 

[jefin]

Hi mofox

Pretty sure the brew will be fine, was just the glass outer and the balast of a floating thermometer. Will make sure it's really well filtered after the ferment.

Cheers Jefin

 

[technobabble66]

2 late entries: Two attempts at a red saison, both for swaps (vic & MM);

Poignarder Rouge Saison
[Brewed on the 11/11/14]
Vol = 23.5
OG = 1.045
FG = 1.004
IBU = 23.4 - the Horizon & Select are old, so maybe more like 15-17 IBU(?)
EBC = 35.9 - this seemed to be about right for a deep red.
alc = 5.4%

3kg Wey Boh Pilsner
1.2kg Wey Wheat malt
0.15kg Midnight Wheat
0.15kg Wey Acidulated

2g CaSO4 + 2g CaCl2 into mash & boil,
0.8g CaSO4 + 0.8g CaCl2 into sparge

Mash roughly 55/62/69/72/78 for 10/20/30/20/5
25L Mash, 10L Sparge

10g Horizon @0min
10g Horizon @20min
10g Select @ 20min
10g Hallertau Mitt @ 20min
Irish Moss 1/2 tab at 10mins

Pitched a rehydrated packet of Belle Saison into it at 20°C.


-------------------------------------
US Commie Saison
[brewed yesterday, 16/11/14]
Vol = 25 (became 26L)
OG = 1.043 (became 1.052)
FG = 1.008 (became 1.006)
IBU = 20.4 (became 18, but a 15min steep might add a few more IBUs)
EBC = 35.2 (became 34.3)
alc = 4.9% (became 6.4%)

3kg Wey Boh Pilsner
1.2kg Wey Wheat malt
0.14kg Roasted Barley
0.05 CaraAroma
0.15kg Wey Acidulated

2g CaSO4 + 2g CaCl2 into mash & boil,
0.8g CaSO4 + 0.8g CaCl2 + 0.3g Citric acid into sparge

Mash 55/63/68/72/78 for 10/30/30/20/5
24L Mash, 10L Sparge

10g Simcoe @20min
15g Cascade @20min
7g Nelson @ 20min
Irish Moss 1/2 tab at 10mins

Pitched a rehydrated packet of Belle Saison into it at 20°C.

[all the adjusted figures on this brew are due to having to adjust my spreadsheet to 95% efficiency to achieve the same OG as measured. WTF?!]

 

[mje1980]

Danish gold

73.5% dingemans pils
10.2% dextrose
8.2% carahell
8.2% wheat malt

Tettnanger 60

Long low mash for über low finishing gravity.

1.031
11 IBU

I'd normally use Danish lager for this but I've got 2 packs of 34/70 in the fridge. I'm planning on pitching them both cold ( 6c ). I figure it should be enough yeast considering it's such a low gravity lager and there is some dex. See what happens.

 

[Dan Pratt]

Brewing this weekend for Xmas

Golden Ale 7 - Citra/Cascade

OG - 1.041
FG - 1.008
ABV - 4.1%
IBU - 20
EBC - 8
Vol - 22Lt
BH Eff - 65%

75% Golden Promise Ale Malt
25% Bestz Wheat Malt

10g Gypsum to the mash and 5g to the boil = 125ppm Calcium & 300ppm Sulphate

Mashed at 64c/40m, 73c/20m, 78c/30m

60min Boil

23g Citra @ 10m
23g Cascade @ 10m

Yeast Nutrient @ Whirlfloc @ 5mins

Fermented with WLP001 @ 16c for 5days, raise to 20c to finished ferment.

Dry hopped with Citra/Cascade combo 2g/L for 5days @ 20c

Cold Crash for 3days @ 4c and package

B)

 

[hwall95]

Just finished brewing and cleaning up this:

Dark English Mild:
Est OG: 1.037 IBU: 24

3.5kg Maris Otter (Bairds)
300g Biscuit (Dingemans)
250g Crystal Malt Pale (Bairds)
100g Crystal, Dark (Bairds)
100g Choc Malt Pale (Bairds)
0.03kg Black Malt (Bairds)
45g Fuggle at 60min
London Ale III Yeast.

Originally I was aiming for 18 IBU however my pre-boil efficiency came out as 87% which was a lot higher then my estimate of 70% (Only my second AG so best to under guess) so I upped the IBU to balance the beer out. I think I was 1.5L larger of final boil volume so hopefully that will help drop the gravity as according the to beersmith the increased efficency will change it from 3.5% to 4.4% which wasn't what I really was going for..

Since the extra 1.5L didn't fit into my cubes I cooled it down and added it into my starter, so my starter should be roaring to go tomorrow and hopefully will be able to finish the beer by the 29th.

 

[CrookedFingers]

Hey all.
This is quickly becoming my house beer.
Hops change depending on what's in the freezer.

Master of the Vessel pale ale V2

3kg Maris otter
500g trad ale
12g warrior @ 60
25g halletauer @ 5
About 29 IBU
4.5%
18 L

Probably use WLP001.

Clears up nicely after a couple of weeks in the keg.
Easy drinker.




CF

 

[Pogierob]

Hey all.
This is quickly becoming my house beer.
Hops change depending on what's in the freezer.

Master of the Vessel pale ale V2

3kg Maris otter
500g trad ale
12g warrior @ 60
25g halletauer @ 5
About 29 IBU
4.5%
18 L

Probably use WLP001.

Clears up nicely after a couple of weeks in the keg.
Easy drinker.

ImageUploadedByAussie Home Brewer1416477888.233503.jpg


CF

just got a bash of maris and I have some trad left so I might give this a crack!!

 

[waggastew]

Sitting in the garage brewing a Pilsener while listening to the cricket, not a bad way to spend a Friday night.

BGP-1
German Pilsner (Pils)
Based on BCS Recipe c/o Jamil

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.000
Total Hops (g): 55.00
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 3.3 (EBC): 6.5
Bitterness (IBU): 40 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
5.000 kg Pilsner (100%)

Hop Bill
----------------
40.0 g Northern Brewer Pellet (9.6% Alpha) @ 60 Minutes (Boil) (1.4 g/L)
15.0 g Hallertau Mittlefrueh Pellet (4% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
15.0 g Hallertau Mittlefrueh Pellet (4% Alpha) @ 0 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
1/2tsp of gypsum and calcium chloride
Whirlfloc and yeast nutrient.
Single step Infusion at 64°C for 90 Minutes.
Fermented at 10°C with WLP833 - German Bock Lager


Recipe Generated with BrewMate

 

[Black n Tan]

Hop Bill
----------------
40.0 g Northern Brewer Pellet (9.6% Alpha) @ 60 Minutes (Boil) (1.4 g/L)
15.0 g Hallertau Mittlefrueh Pellet (4% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
15.0 g Hallertau Mittlefrueh Pellet (4% Alpha) @ 0 Minutes (Boil) (0.7 g/L)

I think you could be bit more generous with the late hops. Well that's the way I like my pils anyway.

 

[waggastew]

I think you could be bit more generous with the late hops. Well that's the way I like my pils anyway.

Cool, might chuck in a bit more towards the end, 5min?

 

[Black n Tan]

Cool, might chuck in a bit more towards the end, 5min?

That is exact schedule I use: battering, 15, 5 and 0 min additions. I would double the additions if the IBU remains in check.

EDIT: I am drinking one right now that has 1.4g/L@15', 1g/L@5' and 1.4g@0'. It is only 2 weeks into lagering (quality control) and probably a little hoppy at the moment, but it is showing the signs of being a great pils in a few weeks time.

 

[jyo]

Aiming for this tonight, motivation pending.

Extra Special/Strong Bitter (English Pale Ale)

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.500
Total Hops (g): 85.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 10.4 (EBC): 20.5
Bitterness (IBU): 41.1 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 80

Grain Bill
----------------
5.000 kg Maris Otter Malt (90.91%)
0.200 kg Bairds Dark Crystal (3.64%)
0.200 kg Biscuit (3.64%)
0.100 kg Acidulated Malt (1.82%)

Hop Bill
----------------
50.0 g Challenger Pellet (6.1% Alpha) @ 80 Minutes (Boil) (2 g/L)
35.0 g Bobek Slovenia Pellet (3.7% Alpha) @ 1 Minutes (Boil) (1.4 g/L)

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

Single step Infusion at 65°C for 90 Minutes.
Fermented at 18°C with Wyeast 1469 - West Yorkshire Ale

 

[mofox1]

Half way through these beauties. Stopped for dinner, hopefully will get a few extra points out of the extended batch sparges.

Cube 1: Chinook Gold (American Amber Ale)
Cube 2: Columbus Blindside (American Amber Ale)

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 10.4 (EBC): 20.5
Bitterness (IBU): Cube 1: 31.7, Cube 2: 48 (Average - No Chill Adjusted)

61% Maris Otter Malt
15% Amber Malt
15% Wheat Malt
5% Crystal 30
4% Caramunich III

0.4 g/L Cascade (US) (6.9% Alpha) @ 20 Minutes (Boil)
0.2 g/L Chinook (12.3% Alpha) @ 20 Minutes (Boil)

Cube 1 (Chinook Gold) cube hopped with:
0.4 g/L Cascade (US) (6.9% Alpha) @ 0 Minutes (Boil)
0.5 g/L Chinook (12.3% Alpha) @ 0 Minutes (Boil)

Cube 2 (Columbus Blindside) cube hopped with:
1.2 g/L Columbus (13.6% Alpha) @ 0 Minutes (Boil)

Will ferment with Mangrove Jack's M44 - U.S. West Coast Ale, probably.

 

[mofox1]

Cube 1 (Chinook Gold) cube hopped with:
0.4 g/L Cascade (US) (6.9% Alpha) @ 0 Minutes (Boil)
0.5 g/L Chinook (12.3% Alpha) @ 0 Minutes (Boil)

Cube 2 (Columbus Blindside) cube hopped with:
1.2 g/L Columbus (13.6% Alpha) @ 0 Minutes (Boil)

Ended up 1.051... wee bit stronger. It'll do.

Hops g/L were for full 46L, actual amounts were 20g Casc & 25 Chinook into cube 1, & 60g Columbus into #2.

Cleanup postponed for tomorrow... again.

 

[GrumpyPaul]

My first brew milling my own grain - thanks yob for the mill.



Weizen Up Grumpy
Weizen/Weissbier

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 4.794
Total Hops (g): 15.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 3.5 (EBC): 6.9
Bitterness (IBU): 13.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
2.397 kg Pilsner (50%)
2.397 kg Wheat Malt (50%)

Hop Bill
----------------
15.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 60 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
10.0 g Coriander Seed @ 30 Minutes (Boil)
20.0 g Orange Peel @ 30 Minutes (Boil)

Fermented at 18°C with Safbrew WB-06

Notes
----------------
Mash Schedule


52 - 10 minutes
63 - 50 minutes
72 - 10 minutes
78 - 10 minutes

11/19/2014 7:20:15 PM :

Recipe Generated with BrewMate

 

[Mitchlj73]

plus another alt (all weather drink that one).

Hey Manticle, I haven't brewed an Alt yet, what is you go to Alt recipe?

 

[mje1980]

Irish mild

78.1% Maris otter
9.4% medium crystal ( Simpsons )
9.4% oat malt
3.1% pale choc

Challenger @ 60 mins

1.038
19 IBU


Haven't brewed one for a while ( I really prefer these through an engine but don't have one ), and I thought I'd try the Irish ale yeast.

 

[manticle]

Hey Manticle, I haven't brewed an Alt yet, what is you go to Alt recipe?

German pils to 50% base malt
25% each (base) weyernann vienna and munich 1.

Touch of biscuit and aromatic, enough chocolate to get a copper colour.
Step mash with decoctions, hopped to about 45 ibu with spalt, a mix of spalt and tett or tett and styrians. Additions at 60, 10 and 0, no chilled.
Wyeast 1007 at 14 degrees. Cold condition 3+ weeks.
It's in the recipe db but linking is a huge pain on this phone. If I remember, I'll hunt up the link tomorrow at work.

Yesterday's brew was a session apa keg filler - maris and schooner malt, hint of biscuit and crystal, my anonymous us hop I mentioned a few brews ago with a smidge of early chinook and some late ekg. 1272 yeast.

 

[mje1980]

I've got a red ale going on wy Scottish ale so I'm going to try my first Scottish export on the cake.

98.5% Maris otter
1.5% roasted barley

Challenger 60 mins

1.059
20ibu

Wyeast Scottish ale.