What Are You Brewing - 2014

[fletcher]

not really CF, I think that will be along the lines of the true American IPA, east coast style with lots of bittering from the 60m addition.

I have my New Years Eve East Coast IPA planned using Warrior to 35ibu and Chinook to 17ibu from a 60min (52ibu) addition then using even amount of simcoe and centennial late in the kettle for flavor, will be solid bitterness lingering.

Reason for this is most of today's American IPA's ( which I Love :icon_drool2: ) are more about getting only 1/4 of the bitterness IBU from the 60m and loading up late/whirlpool & dry hop to attain the remainder, they are awesome that way and I make them like that but to change it up, solid bittering charge. :super:

aye. i prefer mine with a lot at 60 also

 

[fraser_john]

Sach rest started on this puppy, American IPA 2014 #2

Brewing Date: Saturday November 29, 2014
Head Brewer:  
Asst Brewer:  
Recipe:       American IPA 2014 #2

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

Batch Size (L):          24.00    Wort Size (L):    24.00
Total Grain (Kg):         7.00
Anticipated OG:          1.070    Plato:            17.14
Anticipated SRM:          11.6
Anticipated IBU:          70.7
Brewhouse Efficiency:       78 %
Wort Boil Time:             60    Minutes

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 71.4     5.00 kg.  JW Pilsner                    Australia      1.037      1
 17.1     1.20 kg.  Weyermann Munich I            Germany        1.038      8
 11.4     0.80 kg.  Weyermann Caramunich I        Germany        1.036     51

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 32.00 g.     Magnum                            Pellet  13.50  40.3  60 min.
 40.00 g.     Chinook                           Pellet  13.00  17.6  10 min.
 45.00 g.     Calypso                           Pellet  15.30  12.8  5 min.
 45.00 g.     Victoria Secret                   Pellet  15.90   0.0  0 min.


Yeast
-----

Lallemand BRY-97 West Coast

 

[fletcher]

put down a simple wheat for christmas

65 wheat
30 pils
5 munich
tettnang to 12/13 ibu
mangrove jack's #m20 at 19C

my first try with this yeast. hope it comes out as nice (albeit different) as wy3068. even at 19C it rocketed out the top of my fermenter and left a lovely crusty mess on the bottom of my fridge!

 

[fraser_john]

put down a simple wheat for christmas

65 wheat
30 pils
5 munich
tettnang to 12/13 ibu
mangrove jack's #m20 at 19C

my first try with this yeast. hope it comes out as nice (albeit different) as wy3068. even at 19C it rocketed out the top of my fermenter and left a lovely crusty mess on the bottom of my fridge!

Be interested in hearing the outcome of this dry yeast, have two packs of it and yet to brew with it.

 

[Dan Pratt]

Hi Fletcher and Fraser,

I used that M20 yeast mid year for a dunkelweizen and direct pitched it and fermented at 19c. Made a great beer. Not as solid as you will get from the wyeast or WL range for wheat's but certainly makes a great beer. I would use it again.

 

[Judanero]

Mashing at the moment..


Westside IPA


48% JW Trad Ale
39.8% Red X
10.1% Wheat
1.1% Acidulated
1% Roast Barley


Mash in 54/10 64/60 72/10 Mash out 78/10


1g/L Magnum (13.5%AA) @ 60

1.92g/L Cascade (7.6%AA) @ 10
1.15g/L Citra (13%AA) @ 10
1.54g/L Willamette (4.8%AA) @ 10
Yeast nutrient @ 10

1.15g/L Cascade @ 1
1.15g/L Citra @ 1
1.15g/L Willamete@1
Brewbrite @1

1.5g/L Cascade Dry hop
1.5g/L Citra Dry Hop
1.5g/L Willamette Dry Hop

Dry hop for 3 days @ crash chill

-----------------------
Wyeast 1217 (West Coast IPA) ferment at 20

 

[hwall95]

About to make a summer ale for my brother:

Est OG: 1.044 IBU: 29
Est FG: 1.008 EBC: 8

Malt
4.2 kg Maris Otter - 92%
0.35kg Torrified Wheat - 8%

Hops
35g Galaxy in Cube - Approx 1.5g/L
46g Dry Hop - 2g/L for three days

Yeast
US-05

Mash at 64 for 60 min, 60 min boil and no chill. Should be a good summer beer for him.

 

[jyo]

Hi Fletcher and Fraser,

I used that M20 yeast mid year for a dunkelweizen and direct pitched it and fermented at 19c. Made a great beer. Not as solid as you will get from the wyeast or WL range for wheat's but certainly makes a great beer. I would use it again.

Yep, I happily throw it in my fermenters for a good, reliable weizen that pleases everyone. It's more subtle than its liquid counterparts, but really nice. I've only run it at 17-18', and will push the temps up to 20+' for more banana next time.

 

[manticle]

Just kegged a tripel after several weeks in the fridge (the beer, not me).
Drinking the remaining litre or so uncarbonated as I can't be arsed bottling (and my capper is at work).
I used to disappoint myself with my big belgian attempts but following a few basic rules has really made them shine. This one is great. Recipe a few pages ago.

Got 1007 swelling and about to crack grist for another alt as the current keg will blow any day and it's too damn tasty not to have around.

 

[Kumamoto_Ken]

An American Wheat cubed this morning.
Jamil's recipe basically.

50% pale ale - 50% wheat
Willamette @ 60 min to 21 IBU
Willamette and Centennial cube hopped.

1.052 and will be fermented with WLP320.

 

[sp0rk]

Doing a batch of Doc's Bavarian Weizen for xmas, as I didn't realise I was almost out of sessionable beers

Doc's Bavarian Weizen (Weizen/Weissbier)

Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.31 %
Colour (SRM): 3.7 (EBC): 7.3
Bitterness (IBU): 26.2 (Average - No Chill Adjusted)

50% Boh Pils
50% Wheat Malt

2.4 g/L Hallertau Mittlefrueh (3.8% Alpha) @ 60 Minutes (Boil)

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

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

Fermented at 20°C with Safbrew WB-06


Recipe Generated with BrewMate

 

[indica86]

Recipe: IndiSon

Estimated OG: 1.061 SG
Estimated Color: 11.9 EBC
Estimated IBU: 68.4 IBUs


Ingredients:
------------
2.00 kg Munich II (Weyermann) (16.7 EBC)
2.00 kg Pale Malt (Barrett Burston) (3.9 EBC)
2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC)
20.00 g Experimental Pine Fruit [14.10 %] - FWH
50.00 g Experimental Grapefruit [17.00 %] - Steep Hop 20m
40.00 g Citra [13.50 %] - Steep 20.0m

Yeast Bay Saison Blend

 

[stakka82]

After a hellish 18 months with recurring wild yeast infections it would appear I'm back in the game - fermenting in the cube.

Back to basics, big, bold and stanky. Pale ale malt/Columbus SMASH.

This was also a trial for a 45 min mash and 45 min boil. Went from cracking grains to finished in about 2.5 hours. 0 min additions are cube additions.

Back in the game IPA

Original Gravity (OG): 1.062 (°P): 15.2
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.09 %
Colour (SRM): 5.6 (EBC): 11.0
Bitterness (IBU): 74.6 (Average - No Chill Adjusted)

100% Pale Ale Malt

0.6 g/L Columbus (15% Alpha) @ 30 Minutes (Boil)
3.9 g/L Columbus (15% Alpha) @ 0 Minutes (Boil)
2.2 g/L Columbus (14.2% Alpha) @ 4 Days (Dry Hop)


Single step Infusion at 66°C for 45 Minutes. Boil for 45 Minutes

Fermented at 20°C with Mangrove Jack M44 West Coast Ale

 

[Steve]

Half way through the boil of a 5 kg SMASH with Voyager Veloria Buloke pale ale with Sorachi ace to 35 IBUS and SO5. Looking forward to the results. Gotta run....20 min addition is due NOW.
Cheers
Steve

 

[fraser_john]

American Wheat 2014 #2

Brewing Date: Tuesday December 02, 2014
Recipe:       American Wheat 2014 #2

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:          22.9
Brewhouse Efficiency:       80 %
Wort Boil Time:             60    Minutes

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
-----------------------------------------------------------------------------
 14.00 g.     Magnum                            Pellet  14.00  22.9  60 min.
 15.00 g.     Citra                             Whole   11.50   0.0  0 min.
 15.00 g.     Calypso                           Pellet  15.30   0.0  0 min.


Yeast
-----
BRY-97 West Coast Ale

 

[Dan Pratt]

This weekend.

Hefeweizen 3

OG - 1.046
FG - 1.011
ABV - 4.7%
IBU - 13
Vol - 20Lt
BH Eff - 65%

49% Pilsner Malt
49% Wheat Malt
2% Meladoiden

Hallertauer @ 60m

WLP300 @ 19c - picthed at 13c and allowed to warm to ferment temp, keep at 19c till day 4 and raise temp to 22c to finish.

Notes;

No Whirlfloc used, only 60min boil, cold crash over night before packaging and force carb.

Still wondering if I can use Cascade for the bittering instead of the noble euro hop??

B)

 

[manticle]

Cascade will taste like cascade.

 

[Dan Pratt]

Cascade will taste like cascade.

:blink:

 

[manticle]

So if you want cascade character in a hefe it will be ok. If not, stick with the hall mitt.

 

[_Mick_]

Putting this puppy down this arv.

Brown Town Porter

Estimate (brewtarget)
OG - 1.048
FG - 1.010
IBU - 23.7
75% efficiency

79% MO
8% Brown malt
8% Dark crystal
5% Choc

67* for 60m
75* for 10m

60min Fuggles - 20.7 IBU
10min Fuggles - 3 IBU

Danstar Nottingham @19*

1 vanilla bean in secondary 7 days