What Are You Brewing - 2014

[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.

 

[mje1980]

Just took pure boil sample. 1.050 hmm, might end up a little bigger than I'd expected. Oh well guess it'll be a wee wee heavy. Doesn't sound quite right does it?

 

[Nizmoose]

Decided that to celebrate finishing my degree I'd reward myself with a brew day. Did a 23L batch of a blonde ale for my megaswill loving brothers and mates:

1.7kg Black Rock Light LME
1.7kg Black Rock Ultra Light LME
250g LDME
100g White Sugar
50g Crystal 60L

22g Centennial 8.2% AA @ 60 minutes
10g Cascade 7% AA @ 5 minutes

All went to plan pitched a little high (25c) but hoping all has gone well! Only one ag batch down and I already miss mashing

 

[hwall95]

Mashing at the moment:

American Pale Ale:
Est OG: 1.050 IBU: 40
Est FG: 1.013. EBC: 16

4kg Maris Otter
800g Munich I
270g Wheat Malt
270g Light Crystal
5g Citra at 60min
40g Amarillo in cube
40g Centennial in cube
20g Citra, Amarillo, Centennial Dry Hop
M44 West Coast Yeast

 

[mje1980]

Porter

75% MO
7.5% med xtal
7.5% oat malt
6.3% pale choc
3.8% brown malt

Challenger 60

Irish ale yeast

1.046
19 IBU

 

[scon]

So I just put three batches into the fermenting fridge,

• a malty APA with Citra and Amarillo - 1.048SG, 40IBU.
• a 40% Rye Dank IPA. 1.067SG, 78IBU
• Aldi juice cider.

This weekend I'm planning on making a Berliner Weiss (which reminds me to get the starter going when I get home tonight) and I might make my first ever Pilsner - will be interesting to see how that goes.

That should get me through most of the silly season methinks (all except the cider I'm making double batches and no-chilling)

I think I need to buy some more kegs.

 

[vykuza]

I just cubed up an easy drinker for Christmas:

Summer Summer Ale

2.5kg Golden Promise
2.5kg BB Wheat Malt
200g acid malt

mash at 65c

Summer hops 5.3%:
20g at 30 mins
30g at 5
30g at 0

Will be fermented with American Ale Yeast Blend nice and cool for the crispness.

 

[Dan Pratt]

So I just put three batches into the fermenting fridge,

• a 40% Rye Dank IPA. 1.067SG, 78IBU

crikey Scon....40% thats hefty.

Id be interested to see the recipe for that one, more so for the Dank Hop combo but also to see how the rest of that fits together with such a % of Rye.

 

[mofox1]

7.5% oat malt

Hadn't considered malted oat, or even knew it existed... damn this eye-opening forum!

How does malted oat go in the mash as compared to (unmalted) rolled outs?

(Recipe looks good too.)

 

[scon]

crikey Scon....40% thats hefty.

Id be interested to see the recipe for that one, more so for the Dank Hop combo but also to see how the rest of that fits together with such a % of Rye.

Wait - I see my early notes and it looks like it was closer to 35% rye... still the most I've ever put into a beer. I went high on the caramel ~ 8% and a fair bit of chocolate to increase colour and body - will be interesting to see if it turns out well.

For hops I've just used a mixture of Chinook and CTZ with additions at 60/30/15 and flameout.

Yeah - no idea how it'll actually turn out but it should be interesting anyways.

 

[Dan Pratt]

Hadn't considered malted oat, or even knew it existed... damn this eye-opening forum!

How does malted oat go in the mash as compared to (unmalted) rolled outs?

(Recipe looks good too.)

I prefer the flaked or rolled oats, they imparts a smoother creamier finsih to the beer to what malted oats do.