What Are You Brewing - 2014

[Tahoose]

With a decoction? Hahaha

 

[Grainer]

Blueberry Melomel Mead

8.2kg blueberrys
22L fill point
8.5 kg honey
3tsp DAP
2ts pectic enzyme
10g 71B

12.5g Go-Ferm

 

[daveHQ]

I brewed a oatmeal stout today

11ltr batch

2kg marris otter
250g flaked barley
250g flaked oats
250g med crystal
100g torrified wheat
100g choc malt
100g carafa 3

Efficiency was better than expected so I added a few ltrs of water to bring it back down to 1.058 that I was aiming for

 

[Moad]

I should THEN be able to do that Lager Ive been meaning to do for about 3 years :lol:

I'm doing the same, brewing some porters and stouts and putting them under the house for winter. Should free up the fermenting fridge for a lager over winter.

 

[bradsbrew]

Poppy the Grainfathers cherry today with a basic ale.

Grainfather #1 Sessional Ale
Special/Best/Premium Bitter

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 4.600
Total Hops (g): 70.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 15.1 (EBC): 29.8
Bitterness (IBU): 30.8 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Pale Malt (86.96%)
0.300 kg Wheat Malt (6.52%)
0.200 kg Special-B (4.35%)
0.050 kg Chocolate, Pale (1.09%)
0.050 kg Roasted Barley (1.09%)

Hop Bill
----------------
25.0 g Glacier Pellet (6% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
10.0 g Simcoe Pellet (12.2% Alpha) @ 20 Minutes (Boil) (0.5 g/L)
35.0 g Styrian Golding Pellet (4.4% Alpha) @ 5 Minutes (Boil) (1.6 g/L)

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

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with


Recipe Generated with BrewMate

 

[Grainer]

12L chocolate mead

4.2 kg prickly box honey
250g chocolate nesquick
Some dark chocolate coco and water to top off
71B yeast and YEAST nutrient and DAP

 

[manticle]

APA-ish with top cropped 1469. Just running out my ingredients so I can purchase afresh and not have too many leftovers

Also went to transfer an alt for cold conditioning recently and seem to have a hint of aceto. Toasting some oak chips, boiled up some dark belgian syrup and a touch of dex and smacked an old pack of farmhouse. Pop the lot in a glass demi and see what a few months does. Might get some vanilla and or bourbon in a bit. Time will tell. Haven't done a sour funk type for close to two years and my best ones have been made from beers that weren't what they were supposed to be but weren't arse tasting tippers either.

 

[IsonAd]

Stop Barleywining


Recipe Specs
Original Gravity 1.101
Final Gravity 1.024
Colour (SRM / EBC) 14.1 / 27.8
Bitterness 136.4 IBU
Alcohol by Volume 10.0%
Batch Size 17L
Boil Time 90 min
Efficiency 60%

Fermentables
Maris Otter Malt Grain 6.00 Kg
Munich I Grain 700g
Light Crystal - 450 g
Flaked Oats - 350g
Sugar (added to fv) 250g


Hops
Magnum - 40.00 g - 60 mins
Centennial - 45.00 g - 15 mins
Chinook 25.00 g - 5 mins
Cascade 35.00 g - 0 mins
Centennial 35.00 g - 0 mins

Yeast
US05 - yeastcake

 

[IsonAd]

Hit my name numbers for the above barlywine- pretty happy as it's my first big beer. No chilled for a night and then pitched in a cake of US05, it took off straight away with a 5cm krausen in under 2 hrs! Will be aging this guy on america. Oak after primary is done and aging for a year. Can't wait for 2015 Christmas!

 

[sponge]

First brew since July, getting things going again with a good old step mash SMASH.

100% LCMO
2.5g/L Centennial @ cube
1g/L Centennial @ DH
1272

53/63/68/72/76
15/40/25/15/10

 

[Goose]

ye Olde Hops Pale Ale. Ancient hops up to 5 years in freezer. Knocked off 2 AA% from spec for IBU calcs... using a ton at flameout and just before. Hoping for aroma (asking a lot with old hops) with a long lasting bitterness. Shall see....

Type: All Grain
Batch Size: 45.00 l
Boil Size: 53.88 l
Boil Time: 60 min
End of Boil Vol: 48.88 l
Final Bottling Vol: 44.00 l
Fermentation: Ale, Single Stage

Date: 09 Jul 2014
Brewer: Goose

Equipment: BrewMagic 45 Litres
Efficiency: 75.00 %
Est Mash Efficiency: 78.3 %
Taste Rating: 30.0
Taste Notes:
Ingredients
8.80 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 93.6 %
0.50 kg Munich Malt (17.7 EBC) Grain 2 5.3 %
0.10 kg Acid Malt (5.9 EBC) Grain 3 1.1 %
50.00 g Columbus (Tomahawk) [12.00 %] - Boil 60.0 min Hop 4 34.4 IBUs
38.00 g Glacier [4.90 %] - Boil 20.0 min Hop 5 6.5 IBUs
46.00 g Cascade [5.00 %] - Boil 5.0 min Hop 6 2.6 IBUs
32.00 g Santiam [4.00 %] - Boil 1.0 min Hop 7 0.3 IBUs
55.00 g Cascade [5.00 %] - Boil 0.0 min Hop 8 0.0 IBUs

2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9 -


Gravity, Alcohol Content and Color
Est Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 43.7 IBUs
Est Color: 9.5 EBC
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile
Mash Name: Single Infusion, Full Body
Sparge Water: 28.98 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 9.40 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20

Mash Steps Name Description Step Temperature Step Time Mash In Add 24.51 l of water at 75.7 C 68.9 C 45 min Mash Out Add 9.80 l of water at 94.7 C 75.6 C 10 min
Sparge: Fly sparge with 28.98 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 86.48 KPA
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Single Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 86.48 KPA
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes Yeast rehydrated in 200 mls before pitching

Added 1 tsp mgso4 and 2 tsp gypsum to mash

 

[Dan Pratt]

American Pale Ale

EOY14 Pale Ale

OG - 1.050
ABV - 5.2%
IBU - 45
EBC - 10
Vol - 20Lt
Eff - 62%

81% Ale Malt
15% Wheat Malt
4% Carapils

Mash Profile

63c/20m, 73c/30m, 78c/30m

Boil Length - 60mins

Warrior @ 60m = 20Ibu

Simcoe/Centennial @ 5m - 25Ibu

Fermented with WLP002 - English Ale Yeast - 1.2lts starter - @ 19c ( pitch at 17c and raise to 19c during lag phase )

Dry Hopped with 56g Simcoe for 7days @ 21c

Misc - Salts & Minerals to adjust water, Yeast Nutrient @ 15m, Whirlfloc @ 10m, Pure 02 before pitching yeast.

This beer will be going into the Xmas Brew Bucket for stainless fermentation

 

[droid]

<edit> only been through 35kg of grain so still green with this AG biz

yep me too manticle
I used up the remaining ingredients/bits in 20ltr brew
5.2kg marris otter pale ale
crystal pale 400gms
ella 25gms
summit 50gms (both done in the mash but a total 1hr and a bit)
irish moss

note to self - I can't brew till I get more ingredients, d'oh

mashed a bit low at 64

80gms galaxy at whirlpool

cubed - will make a starter from this wort once cooled and use wyeast west coast or maybe the bry-97 that had been ranched twice (3rd times a charm) from an lme pale racked today
maybe i'll save the wyyeast for some new brews

only came out at 1.038 wonder if this is my new short mash time dammit

another note to self - get jiggy with the mobile app

 

[BottloBill]

Last brew for 2014

Pilsner urquell

4kg pilsner malt
250g crystal 20
250g carapils

50g Saaz @ 50mins
20g Saaz @ 30mins
20g Saaz @ 10mins

Bohemian lager yeast 2124 or alike

Thoughts on this???

 

[fletcher]

i'll be making a simple pale ale early in the new year.

94% trad ale
6% med crystal
1.047 at 66C / 90 mins
columbus and cascade to 33 ibu
m44 at 17C

sexy.

 

[manticle]

Another 2 keg fillers this weekend, running out the last of my base malts (and borrowing a tad from elsewhere).

Both pale ales with us and uk hops and top cropped 1469. Should be back into ordering more specific ingredients during the week but I've enjoyed my mongrel wing it style brews of late.

 

[hwall95]

Brewed a Brown Porter for my dad yesterday to teach him the basics of all-grain brewing. And just tipped the cubes into FV and pitched then.

OG: 1.058 IBU: 33
Size: 22.5 EBC: 59

Grain:
4.4kg Maris Otter
500g Brown Malt
500g Munich I
400g Choc Malt Pale
200g Pale Crystal
100g Dark Crystal

Hops:
18g Magnum (13%) @ 60min
20g EKG (5.7%) @ 5min
- No Chill Adjusted

Yeast:
2 packets Notto

Mashed at 67 for 60min, and temp dropped around 0.5 to 1 degree so all good. Bag slipped when I was using the paint stirrer to break the dough balls but I scooped most of it prior boil, but it did give a slightly larger trub loss. Orginal size was meant to 25L but boiled off slightly too much and dad was happy to have it stronger so I didn't bother topping it up.

 

[manticle]

Last brew for 2014
Pilsner urquell
4kg pilsner malt
250g crystal 20
250g carapils
50g Saaz @ 50mins
20g Saaz @ 30mins
20g Saaz @ 10mins
Bohemian lager yeast 2124 or alike
Thoughts on this???

Fair bit of cara/crystal
Looks good otherwise - yeast management and fermentation schedule will be key and hopefully tha saaz is super fresh.
Nice to see someone using nobles all the way.

 

[_HOME_BREW_WALLACE_]

Last brew for 2014

Pilsner urquell

4kg pilsner malt
250g crystal 20
250g carapils

50g Saaz @ 50mins
20g Saaz @ 30mins
20g Saaz @ 10mins

Bohemian lager yeast 2124 or alike

Thoughts on this???

What Manticle said...... Halve the crystal and carapils. Edit: I just read your not using Pilsner Urquell....

 

[slcmorro]

Last brew for 2014

Pilsner urquell
Thoughts on this???

Looks great. My Urqell Clone went down a treat and it was:

4kg Wey Pils
300gm Carapils

30gm Saaz @ 60
10gm Saaz @ 10

WYeast 2001 ferm at 12c, mashed grist at 64c.