What Are You Brewing - 2014

[DU99]

my last for the year
Simcoe IPA
American IPA

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 4.571
Total Hops (g): 134.53
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.62 %
Colour (SRM): 4.5 (EBC): 8.9
Bitterness (IBU): 96.2 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.155 kg TF Maris Otter (90.9%)
0.208 kg Crystal 20 (4.55%)
0.104 kg Munich I (2.28%)
0.104 kg Wheat Malt (2.28%)

Hop Bill
----------------
25.8 g Summit Pellet (17% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
25.8 g Simcoe Pellet (12.2% Alpha) @ 15 Minutes (Boil) (1.2 g/L)
25.8 g Simcoe Pellet (12.2% Alpha) @ 10 Minutes (Boil) (1.2 g/L)
25.8 g Simcoe Pellet (12.2% Alpha) @ 5 Minutes (Boil) (1.2 g/L)
31.5 g Simcoe Pellet (12.2% Alpha) @ 0 Minutes (Boil) (1.5 g/L)

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

Single step Infusion at 67°C for 60 Minutes.
Fermented at 20°C
WLP090 San Diego Super Yeast

Recipe Generated with http://www.brewmate.net]BrewMate[/URL]

 

[slcmorro]

Simcoe is such a super hop.

 

[BottloBill]

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.

knock 50g of each of those manticle? Saaz is as fresh as it can possibly be. This particular brew with need long lagering to reach its full potential that I am aware of.....2 to 3 months is the minimum accordingly.

 

[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

Had to make some adjustments to the hopping IBU's due to an increased efficiency. Was set at 62% brew house and was already at the target OG 1.050 after the sparge/lautering and had my preboil volume.

The efficiency increased to 70% and my final gravity was heading for 1.057 and I didn't want more liters so I increased the bittering to 55ibu to balance it out, I shifted the 5min Amarillo addition to 10mins.

Warrior @ 60m - 20ibu
Amarillo @ 10m - 20ibu
Simcoe @ 5m - 15ibu

A solid 4g/L of Simcoe for 7days to follow fermentation.

Reasons for increased eff:

• Better crush from 3 roller mill at the LHBS - very, very good
• Overnight mash - mashed in at 930 and it had a 6hr hydration rest before ramping up to the 60's
• Extended Mash out @ 78c for 90mins ( part of the overnight mash )
• Lautering Malt in separate vessel with false bottom ( instead of pouring water through and only rinsing )

 

[manticle]

knock 50g of each of those manticle? Saaz is as fresh as it can possibly be. This particular brew with need long lagering to reach its full potential that I am aware of.....2 to 3 months is the minimum accordingly.

I'd halve both at the very least or just have 100-300 crystal and do a hochkurz style mash to get some dextrins. My choice of cara/crystal would be caramunich although I think you can easily drop crystal out altogether in this kind of beer.

Really depends on you and what you're aiming for in the final product. If it were me I'd go either all pils or a blend of pils/vienna or pils/munich.

 

[fletcher]

Had to make some adjustments to the hopping IBU's due to an increased efficiency. Was set at 62% brew house and was already at the target OG 1.050 after the sparge/lautering and had my preboil volume.

The efficiency increased to 70% and my final gravity was heading for 1.057 and I didn't want more liters so I increased the bittering to 55ibu to balance it out, I shifted the 5min Amarillo addition to 10mins.

Warrior @ 60m - 20ibu
Amarillo @ 10m - 20ibu
Simcoe @ 5m - 15ibu

A solid 4g/L of Simcoe for 7days to follow fermentation.

Reasons for increased eff:

• Better crush from 3 roller mill at the LHBS - very, very good
• Overnight mash - mashed in at 930 and it had a 6hr hydration rest before ramping up to the 60's
• Extended Mash out @ 78c for 90mins ( part of the overnight mash )
• Lautering Malt in separate vessel with false bottom ( instead of pouring water through and only rinsing )

sounds good mate. all i know is...i should probably taste it to, you know, make sure everything is right and...stuff

 

[droid]

..

 

[fletcher]

@bottlobill - what manticle said

the below beer is pilsner malt with 5% carapils - a recipe inspired from an internet forum...based on a bohemian pilsner...



way too dark for me, taste-wise it starts out as a stout sort of taste (toffee/coffee i diunno) and then moves over to the saaz flavour but that carapils dominates (and really is there throughout)

spewin after I mashed it once I could see how dark it was - I will not brew it again

wrong thread mate

there's a thread called 'what are you drinking?' which this would be perfect for

 

[droid]

well apparently that brew had weyerman carafer instead of carapils ... yep I am a moron

 

[waggastew]

ARB-1 - American Wheat or Rye Beer based on a recipe from the American Homebrew Association winner's recipe section.

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 5.076
Total Hops (g): 52.15
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 5.4 (EBC): 10.6
Bitterness (IBU): 25.2 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
2.538 kg Pale Ale Malt (50%)
2.538 kg Rye Malt (50%)

Hop Bill
----------------
26.3 g Amarillo Pellet (7% Alpha) @ 60 Minutes (Boil) (1.3 g/L)
12.9 g Amarillo Pellet (8.6% Alpha) @ 0 Minutes (Boil) (0.6 g/L)
12.9 g Liberty Pellet (4.5% Alpha) @ 0 Minutes (Boil) (0.6 g/L)

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

Single step Infusion at 66°C for 75 Minutes.
Fermented at 16°C with Wyeast 1010 - American Wheat

 

[manticle]

well apparently that brew had weyerman carafer instead of carapils ... yep I am a moron

Thought it looked pretty dark for just cara-pils. Carapils is fairly light on the colour contribution.

 

[jefin]

Put a couple down yesterday.

Alaskan Amber Ale (American Amber Ale)

Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.50 %
Colour (SRM): 13.7 (EBC): 27.0
Bitterness (IBU): 25.9 (Average)

88.22% Maris Otter Malt
5.89% Caraaroma
5.89% Caramunich I

1.1 g/L Cascade (5.6% Alpha) @ 60 Minutes (Boil)
1.5 g/L Cascade (5.6% Alpha) @ 15 Minutes (Boil)

Single step Infusion at 67°C for 90 Minutes. Boil for 60 Minutes

Fermented at 16°C with Wyeast 2565 - Kölsch

&

Shelter My Pale Ale (American Pale Ale)

Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 5.07 %
Colour (SRM): 6.2 (EBC): 12.2
Bitterness (IBU): 36.1 (Average)

94.76% Pale Malt
3.74% Crystal 80
1.5% Amber Malt

0.9 g/L Simcoe (13% Alpha) @ 20 Minutes (Boil)
0.4 g/L Amarillo (9.2% Alpha) @ 10 Minutes (Boil)
0.4 g/L Cascade (7.8% Alpha) @ 10 Minutes (Boil)
0.4 g/L Citra (14% Alpha) @ 10 Minutes (Boil)
0.4 g/L Galaxy (14.6% Alpha) @ 10 Minutes (Boil)
0.4 g/L Amarillo (9.2% Alpha) @ 5 Minutes (Boil)
0.4 g/L Simcoe (13% Alpha) @ 5 Minutes (Boil)
0.4 g/L Amarillo (9.2% Alpha) @ 0 Minutes (Boil)
0.4 g/L Cascade (7.8% Alpha) @ 0 Minutes (Boil)
0.4 g/L Citra (14% Alpha) @ 0 Minutes (Boil)
0.4 g/L Galaxy (14.6% Alpha) @ 0 Minutes (Boil)


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

Fermented at 16°C with Safale US-05

Final hop addition was a 20 min steep at 80C

 

[Blind Dog]

Last brew of 2014, another session ipa: 90% MO, 5% caraaroma, 5% wheat to get OG 1.036. Couple of g of spalt FWH just to help hot break formation. Simcoe, Amarillo and Galaxy at flameout (0.5g per litre each) and same again in the cube; beersmith calc IBUs of 38, but likely to taste lower based on other sipas brewed. US05. Mash at 55 for 5 min, 67 for 50, 72 for 20 and 78 for 30+.

 

[Black n Tan]

Couple of g of spalt FWH just to help hot break formation.

Curious to know how hops help with the formation of hot break? I know that they can affect surface tension and an early addition can help stop boil overs but I didn't know about hot break. Is this something you observed or is there some theory behind it?

 

[IsonAd]

Brewed a rye pale ale yesterday
80% marris otter
10% rye
6% medium crystal
4% carapils

Warrior for bothering

Then split batch in two cubes.
one had 50g Columbus 25g simcoe
two had 50g ahtanum 30g Columbus.

Almost had a tragedy after I cubes the first cube. I went to lay it down and the spigot came off with precious green hop sludge spurting out. Got it back on with only about 200-300ml lost. I just hope it wasn't all the cube hops that I lost.

 

[menoetes]

2014 is over... mores the pity. Time to start a 'What are you brewing - 2015" thread

 

[Kumamoto_Ken]

2014 is over... mores the pity. Time to start a 'What are you brewing - 2015" thread

Fabulous suggestion.

http://aussiehomebrewer.com/topic/84424-what-are-you-brewing-2015/

 

[Thefatdoghead]

Red IPA with a kilo of hops as usual. Columbus, centennial, citra, mosaic, nelson savin. 1.070 a billion IBU whatever.
Still finishing off a session IPA with simcoe and saaz D
Used pearl ale malt with brown malt and carabohemian.

 

[JDW81]

Curious to know how hops help with the formation of hot break? I know that they can affect surface tension and an early addition can help stop boil overs but I didn't know about hot break. Is this something you observed or is there some theory behind it?

To my understanding hops in the boil help the proteins to precipitate by giving them something to bind too, thereby aiding trub formation and a clearer wort out of the kettle.

I know I have a far more stable trub cone when I use a lot of hops vs a small single addition.

JD