What Are You Brewing - 2014

[yum beer]

Strike water heating on, mash tun warming.
Thought I'd step outside the box for today's brew.

Australia Day Pale[/b] (Australian Pale Ale)
Original Gravity (OG): 1.043 (°P): 10.7
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.22 %
Colour (SRM): 5.9 (EBC): 11.6
Bitterness (IBU): 28.8 (Average - No Chill Adjusted)
86.93% JWM Traditional Ale Malt
6.54% Wheat Malt
5.39% Munich I
1.14% Caramunich I
0.3 g/L Super Alpha (9.1% Alpha) @ 60 Minutes (Boil)
0.5 g/L Pride of Ringwood (6% Alpha) @ 30 Minutes (Boil)
0.4 g/L Galaxy (10.1% Alpha) @ 5 Minutes (Boil)
0.6 g/L Galaxy (10.1% Alpha) @ 2 Minutes (Boil)
0.6 g/L Galaxy (10.1% Alpha) @ 0 Minutes (Aroma)
1.4 g/L Galaxy (10.1% Alpha) @ 0 Days (Dry Hop)

Single step Infusion at 68°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with Safale US-05

 

[indica86]

Red Sails in the Sunset


OG: 1.042 SG
Estimated Color: 15.8 EBC
Estimated IBU: 33.6 IBUs

Ingredients:

3.50 kg Pale Malt, Traditional Ale (Joe White)
1.00 kg Best Maltz RED X
0.25 kg Caramalt (Joe White)
60 Minutes 10 Magnum
15 Minutes 15 / 10 Amarillo / NS
5 minutes 20 / 10 Amarillo / NS
Dry Hop 20 / 15 Amarillo / NS

Edit : 4 hour mash - went Go Karting with the kids, get home, Lauter then boil.
I lost 1°C.

 

[_HOME_BREW_WALLACE_]

Brewing a cider today, adding a touch (only a touch) of lactose and some blue berries reduced in a syrup. and dumping an unknown cube on a heavily hopped red apa yeast cake.

 

[manticle]

3711

Forgot what a beast this yeast is. Started at 17 and let ramp to 24 over 3-4 days. Yesterday it was at 1012. Checked today and it's 1005. Tastes like bread and apricots.

Couldn't get a grain order in in time last week so making do with what I have tomorrow. Probably a summerish lager - either a rice lager or a decocted pils/caramunich blend with some tettnanger and maybe some styrians. Will be making it up as I go along.

 

[kevo]

Red Sails in the Sunset
OG: 1.042 SG
Estimated Color: 15.8 EBC
Estimated IBU: 33.6 IBUs
Ingredients:
3.50 kg Pale Malt, Traditional Ale (Joe White)
1.00 kg Best Maltz RED X
0.25 kg Caramalt (Joe White)
60 Minutes 10 Magnum
15 Minutes 15 / 10 Amarillo / NS
5 minutes 20 / 10 Amarillo / NS
Dry Hop 20 / 15 Amarillo / NS
Edit : 4 hour mash - went Go Karting with the kids, get home, Lauter then boil.
I lost 1°C.

Hope the beer is as good as the album!

 

[Yob]

"Ahtanum" I'll be keen to hear your feedback, mate. I was looking at getting a pound of this as the description sounds great.

>HERE<

and further details of what I did

>HERE<

I had a sneaky taste out of the party keg this morning which has a blend of both those cubes and I was all :icon_drool2: :beerbang: B)

:icon_cheers:

 

[jyo]

Thanks, Yob.

 

[GABBA110360]

Experiment
APA
46L
7KG PILSNER
0.5Kg cane sugar
0.5kg carapils
0.4 kg wheat malt
0.060 kg dark crystal

40 g POR @ 60 min
10 g centennial @ 20 min
10 g Willamette @20 min
15 g Amarillo@ 10 min
10 g NS @10 min

BIAB 66 C FOR 90 MIN
boil 60 min
haven't decided on yeast yet US-05 / or recultured coopers

og 1.041
fg 1.009
4.16% abv
colour srm 3,7
bitterness ibu 31.0 no chill adjusted

it was a variation of a grain bill I already had ready to go with a different hops schedule i'll drink it no matter what lol
effic. 70 %

 

[philmud]

Brewing a saison hopped with summer saaz and Nelson Sauvin - recipe is on my beersmith app so I can't copy the file here. Hoping for lots of apricot.

 

[mxd]

Recipe: 64 ltr German Pils	TYPE: All Grain
Style: German Pilsner (Pils)
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 5.8 EBC		SRM RANGE: 3.9-9.8 EBC
IBU: 29.1 IBUs Tinseth	IBU RANGE: 25.0-45.0 IBUs
OG: 1.046 SG		OG RANGE: 1.044-1.050 SG
FG: 1.012 SG		FG RANGE: 1.008-1.013 SG
BU:GU: 0.633		Calories: 546.2 kcal/l	Est ABV: 4.5 %		
EE%: 75.00 %	Batch: 64.00 l      Boil: 73.12 l	BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 12.50 kg	Total Hops: 215.00 g oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
12.00 kg              Pilsner (Weyermann) (3.3 EBC)            Grain         1        96.0 %        
0.50 kg               Carapils (Briess) (3.0 EBC)              Grain         2        4.0 %         


Name              Description                             Step Temperat Step Time     
Protein Rest      Add 37.50 l of water at 59.2 C          55.0 C        5 min         
Saccharification  Add 0.00 l of water at 63.0 C           63.0 C        40 min        
Mash Step         Add 0.00 l of water at 68.0 C           68.0 C        15 min        
Mash Out          Add 0.00 l of water at 75.6 C           75.6 C        10 min        

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 22.2 C/22.2 C
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (Drain mash tun , 48.39l) of 75.6 C water

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.041 SG	Est OG: 1.046 SG
Amt                   Name                                     Type          #        %/IBU         
150.00 g              Hallertauer Hersbrucker [4.00 %] - Boil  Hop           3        25.3 IBUs     
35.00 g               Hallertauer Hersbrucker [4.00 %] - Boil  Hop           4        3.6 IBUs      
30.00 g               Hallertauer Hersbrucker [4.00 %] - Boil  Hop           5        0.2 IBUs      


---FERM PROCESS-----------------------------
Primary Start: 18 Jan 2010 - 7.00 Days at 20.0 C
Secondary Start: 25 Jan 2010 - 7.00 Days at 20.0 C
Style Carb Range: 2.40-2.80 Vols
Bottling Date: 25 Jan 2010 with 2.6 Volumes CO2: 
---NOTES------------------------------------
no chil adjustments, it should be around 35 ibu

 

[manticle]

Using up a few leftovers

Light rice lager thing


Type: All grain Size: 22 liters
Color:
3 HCU (~4 SRM)


Bitterness: 32 IBU
OG: 1.045 FG: 1.012
Alcohol: 4.3% v/v (3.4% w/w)
Grain: 2.8kg Dingemans Pilsner
150g Carapils
800g Rice
Mash: 70% efficiency
TEMP: 55/62/68/72/78
TIME: 5/10/40/10/10
Boil: 90 minutes SG 1.029 34 liters
500g dextrose
Hops: 10g Spalt (4% AA, 60 min.)
10g Styrian Goldings (4.5% AA, 60 min.)
10g Tettnanger (6% AA, 60 min.)
10g Spalt (4% AA, 20 min.)
10g Styrian Goldings (4.5% AA, 20 min.)
10g Tettnanger (6% AA, 20 min.)
10g Styrian Goldings (aroma)

Boiled rice to a mush, added to alpha amylase rest.
2 decoctions

Wyeast Danish lager

 

[Lord Raja Goomba I]

Finally, got around to rebuilding my stocks again, the 'usual' for me - an APA, borderlining IPA levels.

2014 APA (Vale-ish)
American IPA

Recipe Specs
----------------
Batch Size (L): 24.0
Total Grain (kg): 5.360
Total Hops (g): 120.00
Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.21 %
Colour (SRM): 6.9 (EBC): 13.5
Bitterness (IBU): 49.7 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Maris Otter Malt (93.28%)
0.200 kg Crystal 30 (3.73%)
0.160 kg Rye Malt (2.99%)

Hop Bill
----------------
20.0 g Amarillo Pellet (8.5% Alpha) @ 0 Minutes (Boil) (0.8 g/L)
10.0 g Apollo Pellet (18% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
20.0 g Belma Pellet (11.3% Alpha) @ 0 Minutes (Boil) (0.8 g/L)
20.0 g Citra Pellet (11.9% Alpha) @ 0 Minutes (Boil) (0.8 g/L)
10.0 g Columbus Pellet (13.1% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
20.0 g Mosaic Pellet (11% Alpha) @ 0 Minutes (Boil) (0.8 g/L)
20.0 g Citra Pellet (11.9% Alpha) @ 0 Days (Dry Hop) (0.8 g/L)

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

Single step Infusion at 64°C for 60 Minutes.
Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[Dan Pratt]

Boil for 60mins and throw in 100g of hops, wow. Is that whirlpooled or a hopstand for 20mins or just cubed straight up???

 

[Lord Raja Goomba I]

Boil for 60mins and throw in 100g of hops, wow. Is that whirlpooled or a hopstand for 20mins or just cubed straight up???

Cubed straight up. Have done 0 minute no chill additions, which work well, but nicked cube additions from Yob.

SWMBO loves Vale/IPA so it's about the fruitsalad, with fairly gentle bitterness.

If it works well, I'll likely never need to chill again, as I really was only down to chilling hop foward beers out of necessity.

 

[fletcher]

Cubed straight up. Have done 0 minute no chill additions, which work well, but nicked cube additions from Yob.

SWMBO loves Vale/IPA so it's about the fruitsalad, with fairly gentle bitterness.

If it works well, I'll likely never need to chill again, as I really was only down to chilling hop foward beers out of necessity.

Goomba, i did a Vale IPA rip off only using Nelson, Citra and Galaxy as they've written on their site that they're the hops used. Considered using them at all? Not saying yours won't be great though

 

[Lord Raja Goomba I]

Goomba, i did a Vale IPA rip off only using Nelson, Citra and Galaxy as they've written on their site that they're the hops used. Considered using them at all? Not saying yours won't be great though

Those are my 'normal' hops. If you look through the site's posts 2 or 3 years ago on the use of Nelson Sauvin, you'll note that I and another brewer called Big Nath contributing heavily to the discussion (and defended NS as a hop against a few that really hated it). And my Lord Nelson Citra Cascading out of this Galaxy Pale ale is a pretty decent clone (I reckon it's better and it does have some pretty decent feedback) - in the recipedb - using those 3 hops plus cascade. I kegged a massive dry hop of cascade and it was :icon_drool2:

But I have 1.2kg of hops in my freezer, lots of it Citra (none of it Nelson Sauvin), and I hadn't used Belma/Apollo before and Mosaic I liked because it added an extra dimension. CTZ because I'm of the opinion that a good fruitsalad beer needs some pine and dank (Chinook's a great variety for this as well, but I'm out). So it was a case of rebalancing a fairly standard house brew using what I had. So it's more about getting the fruitsalad in there, bitterness muted, rather than a pure VALE/IPA clone.

Have a look at that recipe, if you want a really nice APA.

I'll work through these hops, once they're down below a kg, I'll grab some more Nelson and redo Lord Nelson Citra.... but replace Cascade with Chinook.

Cheers,

Goomba

 

[winkle]

Experimental beer weekend -
1) Pink Peppercorn IPA,
2) Apricot Sour Ale #2 (bigger/sourer/stronger w/- more fresh fruit).

Should be fun.

 

[Aydos]

How are you souring Perry?

 

[winkle]

Acidified malt, sourish fruit and 3rd gen W3725PC yeast (it tends to get a little funkier each gen).

 

[Aydos]

How long does it take to sour?