What Are You Brewing - 2014

[TimT]

Today I bottled the apricot lemon verbena saison that I mentioned in this post.

http://aussiehomebrewer.com/topic/77653-melbournes-saison-weather/

It withstood the insane temperatures of this week well - we kept it in a study where a small air conditioning unit was on for most of the day. Fermented like a champion - when I added apricots and the lemon verbena (with a splash of brandy that I'd been soaking them in) one week in it seemed to touch off a secondary ferment. Went down from an OG of 1.048 to a FG of 1.004.

Used Amarillo hops but I'd cut back on them if I did this again - at the moment I can't taste or smell any hint of the lemon verbena at all - it's got a lovely gentle lemony fragrance. But it's definitely got a nice fruity-winy zing to it. Can't wait to taste it when it's mature.

Soon I want to do another saison, possibly completely without hops - plan to bitter the brew with some yarrow in the garden (or possibly some wormwood) and round it out with some other herbs and leafs from our garden. We'll see how we go with that - any suggestions from others who have done hopless ales would be greatly appreciated

 

[bconnery]

First brew in over a year....

Stock Clearance IPA

Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 27.00 l
Estimated OG: 1.065 SG
Estimated Color: 16.7 SRM
Estimated IBU: 61.2 IBUs


Ingredients:
------------
Amt Name Type # %/IBU
2500.00 g Munich I (Weyermann) (7.1 SRM) Grain 2 36.0 %
4000.00 g Pale Malt, Golden Promise Floor Malted ( Grain 1 57.6 %
50.00 g Carafa III (Weyermann) (525.0 SRM) Grain 5 0.7 %
50.00 g Chocolate Wheat (Weyermann) (415.0 SRM) Grain 6 0.7 %
210.00 g Crystal, Dark (Thomas Fawcett) (116.8 SR Grain 3 3.0 %
140.00 g Amber Malt (Thomas Fawcett) (55.8 SRM) Grain 4 2.0 %
25.00 g Southern Cross [11.40 %] - Boil 60.0 min Hop 7 26.7 IBUs
15.00 g Falconers Flight [10.80 %] - Boil 60.0 m Hop 8 15.2 IBUs
20.00 g Southern Cross [11.40 %] - Boil 10.0 min Hop 10 7.8 IBUs
20.00 g Falconers Flight [10.80 %] - Boil 10.0 m Hop 9 7.3 IBUs
35.00 g Pacifica [5.50 %] - Boil 5.0 min Hop 11 3.6 IBUs
20.00 g Motueka [7.00 %] - Boil 1.0 min Hop 12 0.6 IBUs
20.00 g Pacifica [5.50 %] - Boil 0.0 min Hop 14 0.0 IBUs
20.00 g Motueka [7.00 %] - Boil 0.0 min Hop 13 0.0 IBUs

 

[bconnery]

Since I was on a roll I did this one too...
Sour Orange Saison

Batch Size (fermenter): 27.00 l      
Estimated OG: 1.051 SG
Estimated Color: 7.1 SRM
Estimated IBU: 30.3 IBUs
Boil Time: 70 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2500.00 g             Munich I (Weyermann) (7.1 SRM)           Grain         1        49.5 %        
30.00 g               Aramis [8.20 %] - Boil 10.0 min          Hop           8        9.2 IBUs      
900.00 ml             Sour Orange Juice (Boil 60.0 mins)       Flavor        6        -             
700.00 ml             Sour Orange Juice (Boil 0.0 mins)        Flavor        9        -             
1000.00 g             Pale Malt, Golden Promise Floor Malted ( Grain         2        19.8 %        
1000.00 g             Wheat Malt (Barrett Burston) (1.5 SRM)   Grain         3        19.8 %        
250.00 g              Caramalt (Simpsons) (35.0 SRM)           Grain         4        5.0 %         
25.00 g               Northern Brewer [8.20 %] - Boil 60.0 min Hop           7        21.1 IBUs     
300.00 g              Table Sugar (0.5 SRM)                    Sugar         5        5.9 %

 

[_HOME_BREW_WALLACE_]

Ben, have you had stock to last you a while, or have you been forced to drink XXXX?

 

[bconnery]

I'd been spending far too much money at bottleshops when I finally remembered Craftbrewer fresh wort kits so I threw some of them down in October, but it will be nice to be tasting my own creations again...
No XXXX, although someone has left some Crown Lagers in my fridge from christmas but there's always onions on the bbq for those

 

[bradsbrew]

Both beers look like crackers Ben. You still using your own sour oranges?

Cheers

 

[bconnery]

Both beers look like crackers Ben. You still using your own sour oranges?

Cheers

That's right Brad. Still got a stash of juice frozen. The trees down near Mum's have been cut back so might not have quite the same crop next year.

 

[Midnight Brew]

Today I bottled the apricot lemon verbena saison that I mentioned in this post.

http://aussiehomebrewer.com/topic/77653-melbournes-saison-weather/

It withstood the insane temperatures of this week well - we kept it in a study where a small air conditioning unit was on for most of the day. Fermented like a champion - when I added apricots and the lemon verbena (with a splash of brandy that I'd been soaking them in) one week in it seemed to touch off a secondary ferment. Went down from an OG of 1.048 to a FG of 1.004.

Used Amarillo hops but I'd cut back on them if I did this again - at the moment I can't taste or smell any hint of the lemon verbena at all - it's got a lovely gentle lemony fragrance. But it's definitely got a nice fruity-winy zing to it. Can't wait to taste it when it's mature.

Soon I want to do another saison, possibly completely without hops - plan to bitter the brew with some yarrow in the garden (or possibly some wormwood) and round it out with some other herbs and leafs from our garden. We'll see how we go with that - any suggestions from others who have done hopless ales would be greatly appreciated

Please attend the next Vic case swap. Im very interested in trying your brews/meads.

 

[TimT]

Will see if I can make it. At the moment I'm a little afeared for the rest of my stuff post heat wave.

 

[manticle]

Next swap will be in July, 2014 Tim so you have plenty of time.

 

[TimT]

Saison number two is now in the fermenter. Yarrow for bittering, plus more yarrow (including a flower top), some strawberry leaf, raspberry leaf, and lemon verbena at end of boil for fragrance and to give it some tea-like flavourings. Added the grated rind of a lemon to the wort when it was cooled down to 21 degrees or so. Has a very mild astringency - we only planted the yarrow about two months ago and I took as much of it as I dared (it's a pretty prolific plant but will be better established by next spring). The lemon rind seems to be bringing out the lemon verbena flavours/smells nicely, hopefully that will remain during fermentation. Finally, to round off my complete conversion to hippydom, I chucked in some raisins for yeast nutrient (as well as some old yeast in the boil).

Incidentally, the yarrow is supposed to have similar preservative effects to hops.

So ferment, you good thing!

 

[fletcher]

very excited to brew this baby this week:

Recipe: Grizzly IPA
Brewer: Fletcher
Asst Brewer: Baxter
Style: American IPA
TYPE: All Grain


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: 1.067 SG
Estimated Color: 32.2 EBC
Estimated IBU: 73.3 IBUs
Brewhouse Efficiency: 69.00 %
Est Mash Efficiency: 81.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.12 kg               Pale Malt (2 Row) US (3.9 EBC)           Grain         1        79.1 %        
0.79 kg               Munich Malt (17.7 EBC)                   Grain         2        12.2 %        
0.33 kg               Caramel/Crystal Malt -120L (236.4 EBC)   Grain         3        5.1 %         
0.13 kg               Cara-Pils/Dextrine (3.9 EBC)             Grain         4        2.0 %         
0.10 kg               Chocolate Malt (689.5 EBC)               Grain         5        1.5 %         
30.00 g               Columbus (Tomahawk) [14.00 %] - Boil 60. Hop           6        43.7 IBUs     
30.00 g               Simcoe [13.00 %] - Boil 20.0 min         Hop           7        24.6 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        8        -             
0.50 tsp              Yeast Nutrient (Boil 15.0 mins)          Other         9        -             
30.00 g               Centennial [10.00 %] - Boil 1.0 min      Hop           10       1.3 IBUs      
30.00 g               Columbus (Tomahawk) [14.00 %] - Boil 1.0 Hop           11       1.9 IBUs      
30.00 g               Simcoe [13.00 %] - Boil 1.0 min          Hop           12       1.8 IBUs      
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         13       -             
30.00 g               Centennial [10.00 %] - Dry Hop 4.0 Days  Hop           14       0.0 IBUs      
30.00 g               Simcoe [13.00 %] - Dry Hop 4.0 Days      Hop           15       0.0 IBUs      
30.00 g               Styrian Goldings [5.40 %] - Dry Hop 4.0  Hop           16       0.0 IBUs      


Mash Schedule: BIAB, Full Body
Total Grain Weight: 6.48 kg
----------------------------
Name              Description                             Step Temperature Step Time     
Saccharification  Add 33.40 l of water at 72.7 C          68.0 C           90 min

 

[Dan Pratt]

Wow 44 Ibu from Columbus at 60mins....that's to me is a lot?

 

[fletcher]

Wow 44 Ibu from Columbus at 60mins....that's to me is a lot?

yeah i like a bittering kick as much as i like a lot of flavour. i might trim it down a tad and was even thinking of making it 35IBU bittering and about 35IBU for later additions, i love late hop additions but don't want to be drinking a fruit salad.

what do you reckon?

 

[jyo]

I have some slurry of Belle Saison (which I've been pretty impressed with) and have always wanted to throw some saison yeast at a stout. Here goes!

Stout Saison
Saison

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.450
Total Hops (g): 54.35
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.006 (°P): 1.5
Alcohol by Volume (ABV): 5.83 %
Colour (SRM): 27.6 (EBC): 54.4
Bitterness (IBU): 25.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 70

Grain Bill
----------------
4.400 kg Barrett Burston Ale (80.73%)
0.300 kg Bairds Medium Crystal (5.5%)
0.300 kg Brown Malt (5.5%)
0.300 kg Chocolate (5.5%)
0.150 kg Carafa I malt (2.75%)

Hop Bill
----------------
43.5 g Styrian Golding Pellet (4.4% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
10.9 g Styrian Golding Pellet (4.4% Alpha) @ 10 Minutes (Boil) (0.4 g/L)

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

Single step Infusion at 67°C for 60 Minutes.
Fermented at 22°C with Danstar Belle Saison


Recipe Generated with BrewMate

 

[mje1980]

First beer I used the belle for was a stout, yum!.

Munich mash out mild.

80% best Munich
6.7% Simpsons medium crystal
6.7% sugar
3.3% cara aroma
3.3% pale choc

Challenger 60 mins

1.032
16 IBU

1469

Trying a mash out though this is quite different to most of my milds as I'm out of uk ale malt so not sure I'll pick up any difference from the mash out.

62-20,68-20,76-80-10. Hoping to use the de activation of enzymes of the mash out by using a short rest at both low and high 60's. Fermentable but malty is the aim. Again, with the Munich in place of Maris I'm sure the flavour will be different anyway. I'm certainly keen to drink it

 

[Bridges]

Haven't brewed for one reason or another since before Christmas so here it is.
Mashing as I type.

Seems like hard work as I finished my braumiser controller and its tested and ready but I am still using a gas burner BIAB set up with a hand held digital thermometer. Cant wait to get that brew rig finished!


Aussie Hop Ale

Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 4.800
Total Hops (g): 110.00
Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.21 %
Colour (SRM): 5.9 (EBC): 11.6
Bitterness (IBU): 54.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
3.300 kg Pale Ale Malt (68.75%)
1.000 kg Munich I (20.83%)
0.250 kg Carapils (Dextrine) (5.21%)
0.250 kg Wheat Malt (5.21%)
Hop Bill
----------------
22.0 g Summer Pellet (5.3% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
12.0 g Super Pride Pellet (13% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
24.0 g Cascade Pellet (6.5% Alpha) @ 10 Minutes (Boil) (1.2 g/L)
20.0 g Summer Pellet (5.3% Alpha) @ 10 Minutes (Boil) (1 g/L)
16.0 g Galaxy Pellet (13.4% Alpha) @ 5 Minutes (Boil) (0.8 g/L)
10.0 g Summer Pellet (5.3% Alpha) @ 0 Minutes (Boil) (0.5 g/L)
6.0 g Victoria's Secret Pellet (16.1% Alpha) @ 0 Days (Dry Hop) (0.3 g/L)
Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 10 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Safale US-05

 

[Dan Pratt]

Planed this one all late hopped as an experimental beer on the whirlpool technique with my new gear ( pump, silicon hose and cam locks ) Also to see what the GP malt is like.

Simcoe Golden Ale

OG - 1.034
Abv - 3.4%
IBU - 25
EBC - 6
B/H Eff - 70%
Mash Eff - 86%
FV Vol - 21Lt

Malt Bill

70% Golden Promise Ale - TFUK
30% Weyermann Wheat - GER

Hops

Simcoe 11.7% - 7g @ 15mins
Simcoe 11.7% - 14g @ 10mins
Simcoe 11.7% - 21g @ 5mins
Simcoe 11.7% - 28g @ 0mins - Whirlpool/Hopstand - 30mins
Simcoe 11.7% - 35g Dry Hopped @ 4c for 5days

Yeast

M44 - West Coast Ale - Mangrove Jacks Series - picthed at 17c - raise temp to 20c after 24hrs of ferment.

 

[sponge]

I'm looking at getting something fairly simple down tomorrow morning - Just trying to get a few practice brews for my wedding in october to finalize some recipes (looking at bringing chesty with 6 kegs to serve on the night). I haven't brewed this for a while but I need a quick keg filler and it turned out preeeeetty nice last time so don't think too much will be changed.

US Wheat

50/50 pils/wheat

20IBUs some US hop (amarillo/cascade/citra.. just depends what I have in the freezer)

1.040

1272

 

[.DJ.]

I'm looking at getting something fairly simple down tomorrow morning - Just trying to get a few practice brews for my wedding in october to finalize some recipes (looking at bringing chesty with 6 kegs to serve on the night). I haven't brewed this for a while but I need a quick keg filler and it turned out preeeeetty nice last time so don't think too much will be changed.

US Wheat

50/50 pils/wheat

20IBUs some US hop (amarillo/cascade/citra.. just depends what I have in the freezer)

1.040

1272

I do pretty much an identical beer but use 1010 instead... Gives a nice slight tartness to the beer which is good with the wheat...