What Are You Brewing - 2014

[Tahoose]

The whole lot

Vic secret for 52 ibu's first wort hop

Amarillo/vic secret for the remainder in the Cube
(I think this is correct, will have to check brew mate)

Plan to dry hop with cascade. Have to play around with gravities and maybe dilute a touch but the og will be 1.062.

So far I'm sitting on 39 Ltrs of 1.068 was aiming for 44 litres of 1.062.

 

[Midnight Brew]

Brewing a smaller batch today 28L into a larger cube. My first IPA too going in as an American style with chosen hops of Apollo and Bravo, both derived from Zeus. Although it will be Red I'm calling it an American IPA on the edge of the style as I dont think it will taste like a Red IPA.

Sons of Zeus IPA
70% Red X
29.5% Wheat
0.5% Roast Barley

OG 1060, 60IBU
Temp 62/67/72/78
Time 20/40/10/Raise bag
Ive gone brewing salt additions to balance.

Super Alpha to 22 IBU
Apollo and Bravo in cube to reach 60 IBU
Apollo and Bravo dry hop to total 2g per litre.
Wy 1450 Denny's Favourite to 18C

Higher then expected mash efficiency and hit my other targets so far. Second brew using Red X and think it will showcase itself a bit more at 1060. This will be the swap beer for the Vic14 Xmas swap.

 

[mofox1]

Rather like the name, and the fact that I'll be walking away with one of these.

 

[technobabble66]

Hey MB. Looks great. Looking forward to snaring of those too!
How would you describe the contribution of the Red X in terms of flavour & aroma in your first one?

 

[Midnight Brew]

These are the notes I found from my last batch of Red X which was a SMASH midstrength bitter type recipe. The OG for that beer was 1038, no dry hop.

RED X:
Came out medium body due to mash at 68C if to do this beer again go 70C for full bodied session beer. A clean flavour with a orange-copper colour. Not deep copper but a little darker then regular copper if that makes sense. I didnt dry hop either of them to maximise the malt profile and pretty happy
with them both. Clean with a nice background flavour that has some decent malt character to it without being too malty or sweet or cloying. Could easily hide behind a big hit of hops for an APA, AAA or IPA. May brew this again in the future but to a higher OG and a higher mash temperature. The copper/red colour is there but with a lower OG would need a little help to become red, even with just a hint of say 0.5%-1% roast barley.

All in all a great malt. Still got other single malt experiments planned and would most likely purchase this one
again.

So this time Ive gone for a far bigger beer. I would happily use it in conjunction with some crystal and biscuit malts to make some british style milds and bitters. Colour is where you would want a bitter if you use it as a single malt. I'll be buying another sack when this runs out and use it with other base malts. I'll have another update on the flavour when its kegged. Will ferment this one in two weeks when the fermentation fridge isnt tied up.

 

[technobabble66]

Thanks MB
Sounds like it's go well with Munich, biscuit & caraAroma :lol:
Any particular other malt you think it's closest to in flavour/aroma?

 

[Midnight Brew]

Im a bit of a noob when it comes to base malts but call I can say it it takes the money against Joe White products I usually use, not to talk badly about there malts as they are made mostly to mega swill specs but Im looking to move on from them. Ive got plans to use it in a dunkel and now starting to think how I can go an amber ale without making it too dark.

Its a lot darker then Munich so maybe 10% munich and a bit of caraaroma and biscuit could make quiet the ale any which way it is hopped. I like the idea of an Australian Ale being a red/copper/amber colour to contrast with our country's rich prospects of the past.

 

[jyo]

Brewing my case swap beer.
Aiming for this to be a bit under gravity for the style so it will be more of a quaffing ale.

Styrians and Belgian Ardennes....ahhhhh.

Case Swap Xmas 2014 Belgian (Belgian Blond Ale)

Original Gravity (OG): 1.058 (°P): 14.3
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 5.62 %
Colour (SRM): 4.7 (EBC): 9.3
Bitterness (IBU): 24.3 (Average - No Chill Adjusted)

69.69% Pilsner
26.13% Vienna
2.09% Acidulated Malt
2.09% Biscuit

2.2 g/L Bobek Slovenia (3.7% Alpha) @ 90 Minutes (Boil)
0.4 g/L Bobek Slovenia (3.7% Alpha) @ 5 Minutes (Boil)

0.0 g/L Whirlfloc Tablet @ 5 Minutes (Boil)
. Boil for 90 Minutes

Fermented at 19°C with Wyeast 3522 - Belgian Ardennes

Step mash-
52/10
62/35
70/30
76/10

Recipe Generated with BrewMate

 

[Grainer]

Apple Pie Cyser
3kg Prickly Box Honey
~5L of Apple Juice
SNA additions
D47 Yeast
Secondary additions
Cinnamon
Vanilla Beans

 

[fraser_john]

10-26-2014  American Wheat 2014
--------------------------------

Brewing Date: Sunday October 26, 2014
Head Brewer:  
Asst Brewer:  
Recipe:       American Wheat 2014

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

Batch Size (L):          22.00    Wort Size (L):    22.00
Total Grain (Kg):         4.70
Anticipated OG:          1.053    Plato:            13.20
Anticipated SRM:           3.2
Anticipated IBU:          20.6
Brewhouse Efficiency:       80 %
Wort Boil Time:             60    Minutes

Actual OG:  1.053   Plato: 13.20
Actual FG:  1.012   Plato:  3.07

Alc by Weight:  4.27      by Volume:  5.46  From Measured Gravities.
ADF:            76.8      RDF         63.9  Apparent & Real Degree of Fermentation.


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
  4.3     0.20 kg.  Weyermann Carapils (Carafoam) Germany        1.037      2
 47.9     2.25 kg.  Weyermann Pale Wheat          Germany        1.038      2
 47.9     2.25 kg.  JWM Export Pilsner            Australia      1.037      2

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 10.00 g.     Magnum                            Pellet  14.00  20.6  60 min.
  9.00 g.     Victoria Secret                   Pellet  15.90   0.0  0 min.
  9.00 g.     Cascade                           Pellet   5.75   0.0  0 min.


Yeast
-----

Lallemand BRY-97 West Coast

 

[Kumamoto_Ken]

Mosaic Summer Ale

Ross's Summer Ale grain bill with Mosaic at 60min, 15min, and flameout.
Haven't used Mosaic before so I am looking forward to testing it out.

 

[manticle]

Accidentally posted in the 2013 thread.
Alt.
Base is 50% dingeman pils, 25% each weyermann munich and vienna. Touch of biscuit and aromatic, shade of choc for colour.
Couple of decoctions, stepped mash. Calcium sulphate and calcium chloride to mash and boil. Spalter to 45 ibu with a third of that from 10 minute addition.
No chill into keg, 1007 yeast at 14 degree C.

 

[hwall95]

Smoked Porter:

OG: 1.048 IBU: 34
Est FG: 1.012 EBC: 49
Size: 26L

1.25kg Beechwood Smoked Malt
1.25kg Cheerywood Smoked Malt
1.7kg Maris Otter
0.8kg Munich II
0.3kg Caramunich I
0.25kg Carafa Spec I
0.25kg Carafa Spec II
Whirlfloc at 10
26g of Magnum at 60 min
20g of Fuggle at 5 min.
2 Packets of Nottingham - Ferment at 16.5 degrees

Mashed at 67 for 90 min, mashout at 76 and sparged at 76.

 

[Weizguy]

Yesterday, brewed a Weissbier for Bitter and Twisted/ Hunter United Brewers stand: -

1.052 s.g. 15 IBU Schneider Weisse style (as previously posted, as my house beer)

4 mash rests: 37°C Mash in/ Acid rest/ hydration - 25 minutes
50°C Protein Rest - 20 minutes
63°C Sacc rest - 60 minutes
76°C mash out. 10 min

Sparge at 0.5 l/min.
Boil for 90 min (Hall Mitt @ 90 and 15 min)
Brewbrite - last 5 minutes. Flocc'ed very well.

Into the no-chill jerry can. pitch today and ferment about 20°C.

 

[slcmorro]

Coronary (Australian Lager)

Original Gravity (OG): 1.041 (°P): 10.2
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 4.03 %
Colour (SRM): 3.0 (EBC): 5.9
Bitterness (IBU): 26.7 (Average - No Chill Adjusted)

66.67% Pilsner
22.22% White Rice
11.11% Vienna

0.4 g/L Citra (11.1% Alpha) @ 60 Minutes (Boil)
0.7 g/L Citra (11.1% Alpha) @ 10 Minutes (Boil) (WHIRLFLOC)


Mash in at 55c, 10 min rest. Ramp to 63c, 30 min rest. Ramp to 67c, 20 min rest - mashout at 73c.

Fermented at 14°C with Whitelabs Mexican Lager Yeast.


Recipe Generated with BrewMate

 

[Tahoose]

Not a corona fan at all, but for an easy drinking summer lager I think that could be very smashable.

 

[bullsneck]

Brewed Smurtos Landlord yesterday. It's for a friends party, but really it's just a big tasty starter for a double batch English Barley Wine next weekend.

I drew off 5L of runnings, kept it at < 40ºc. Chucked in a handful of uncracked malt and lowered the pH to 4.3. Sour time! Will add Kiwi Fruit to the boil in a few days to make a Kiwi Bitter Sour. Experiments are exciting!

 

[Grainer]

Brewed Smurtos Landlord yesterday. It's for a friends party, but really it's just a big tasty starter for a double batch English Barley Wine next weekend.

I drew off 5L of runnings, kept it at < 40ºc. Chucked in a handful of uncracked malt and lowered the pH to 4.3. Sour time! Will add Kiwi Fruit to the boil in a few days to make a Kiwi Bitter Sour. Experiments are exciting!

Thinking of doing double/triple batches with chris if you wanna join in

 

[DU99]

Using up to hops i have thought i would give this a try..open to discussion

Mosaic Brew (American Pale Ale)

Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.11 %
Colour (SRM): 13.2 (EBC): 26.0
Bitterness (IBU): 26.8 (Average)

80% Pale Ale Malt
10% Caramunich I
5% Simpsons Amber Malt
5% Wheat Malt

0.5 g/L Horizon (13% Alpha) @ 40 Minutes (Boil)
1.4 g/L Mosaic (11% Alpha) @ 15 Minutes (Boil)
1.4 g/L Mosaic (11% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with Mangrove Jack Burton Ale

the passionfruit smell is terrific

 

[slcmorro]

Not a corona fan at all, but for an easy drinking summer lager I think that could be very smashable.

Hopefully. I tried to steer it towards the more 'drinkable' end of the scale.