What Are You Brewing - 2014

[Yob]

Not brewing this weekend, but next sat.. I'm giving birth to true evil in a drum.. I'm calling it a 120/30/10... Grist for 3 reduced to a double batch on a 2 hour boil, 10 min additions from 60min @ 30g per addition... Then candy sugar fed in ferment... T58 to start,

Aiming for a initial gravity of 1090, not including the candy sugar..
Will end up in the area of %15

Get up little doggy!

 

[sp0rk]

Ok I think I've finally decided what I'm doing, a Belgian Dark Strong
*edit* I'm an idiot and have realised I no chill so I can just wait while my LHBS orders in some WY1388...

Belgian Winter Warmer (Belgian Dark Strong Ale)

Original Gravity (OG): 1.080 (°P): 19.3
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 8.29 %
Colour (SRM): 19.5 (EBC): 38.4
Bitterness (IBU): 22.1 (Average - No Chill Adjusted)

75% Pale Ale Malt
12.5% Candi Sugar, Amber
6.25% Crystal 40
6.25% Munich I

1.7 g/L Hallertau Mittlefrueh (5.2% Alpha) @ 60 Minutes (Boil)
0.7 g/L Fuggles (4.5% Alpha) @ 0 Days (Dry Hop)


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

Fermented at 17°C with WY1388


Recipe Generated with BrewMate


Any critique would be very appreciated
Also, as I biab should I do a seperate sparge in an esky/bucket to try and get the extra sugaz?
I usually use about 33L of strike water, any suggestions for amounts of water if I'm doing a seperate sparge (both strike water and sparge water)

 

[manticle]

Tomorrow

Biere de garde


Type: All grain Size: 22 liters
Color:
11 HCU (~8 SRM)


Bitterness: 32 IBU
OG: 1.073 FG: 1.010
Alcohol: 8.1% v/v (6.4% w/w)
Grain: 3kg Dingemans Pilsner
1.5kg Weyerman Vienna
1.5kg Weyerman Munich
250g Not for Horses biscuit
Mash: 70% efficiency
Boil: 90 minutes SG 1.050 32 liters
.8kg Corn sugar
Hops: 50g Styrian Goldings (4.5% AA, 60 min.)
20g Styrian Goldings (4.5% AA, 20 min.)
20g Styrian Goldings (aroma)

Wyeast Biere de garde active starter
Calcium Chloride to mash and boil
Yeast nutrient and whirfloc at 10 mins

Decoctions and some kind of step mash regime.

No chilled and fermented in corny keg

Dextrose added incrementally post active fermentation.

 

[Bribie G]

I only have one temp controlled fermenting fridge, and have been doing double kegger quaffers in my 60L fermenter by blending an all grain wort with a bland tin plus some maltose.
The beers have actually been turning out quite palatable, nothing award winning but you'd struggle to pick the kit in there.

Hopefully my last partial for the season with cooler weather round the corner. I've decided to go 3:1 on this occasion to see how it turns out:

Faux Pils 42L

6.5 kg Wey Premium Pilsener
Coopers Mexican Cerveza (should give about 9 IBU to the whole brew)

100g Czech Saaz
BRY-97 17 degrees followed by a week at -1 degree.


Urn should handle the grain ok, shouldn't need a side sparge.
Edit: on mashing I'll fill the urn right to the brim then on boiling I'll keep a very close eye to avoid boilovers, to fill 3x 10L Bunnings Jerries, bought an extra one the other day.

Edit: oops about 32 IBU and 5.3% ABV

 

[Helles]

Todays American Pale Ale


Batch Size: 111.00 L
Boil Time: 90 min
Brewhouse Efficiency: 80.00

Ingredients

Amount Item Type % or IBU
7.75 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 38.75 %
3.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 15.00 %
3.00 kg Vienna (7.9 EBC) Grain 15.00 %
2.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 12.50 %
1.50 kg Amber Malt (Joe White) (45.3 EBC) Grain 7.50 %
1.50 kg Rye Malt (Briess) (7.3 EBC) Grain 7.50 %
0.75 kg Biscuit Malt (45.3 EBC) Grain 3.75 %
80.00 gm Chinook [12.10 %] (90 min) Hops 26.1 IBU
50.00 gm Cascade [6.20 %] (10 min) Hops 1.7 IBU
50.00 gm Citra [14.50 %] (10 min) Hops 3.9 IBU
50.00 gm Cascade [6.20 %] (5 min) Hops 1.4 IBU
20.00 gm Caliente [15.30 %] (5 min) Hops 1.4 IBU
50.00 gm Citra [14.50 %] (5 min) Hops 3.3 IBU
20.00 gm Chinook [12.10 %] (5 min) Hops 1.1 IBU
20.00 gm Caliente [15.30 %] (0 min)
50.00 gm Cascade [6.20 %] (0 min)
20.00 gm Chinook [12.10 %] (0 min)
50.00 gm Citra [14.50 %] (0 min)
2.2g irish moss (Boil 10.0 min)
1.50 tsp Calcium Chloride
1.50 tsp Gypsum
4 pk US-05
3g yeast nutrient


Measured Original Gravity: 1.045 SG
Bitterness: 38.8 IBU
Est Color: 13.6 EBC Color: Color


Mash Profile

Total Grain Weight: 20.00 kg
My Mash Step Time Name Description Step Temp
120 min @ 67.0 C



Created with BeerSmith

 

[fletcher]

Ok I think I've finally decided what I'm doing, a Belgian Dark Strong
Admittedly, I've only got BRY97/American Ale II in an ale yeast, so the yeast doesn't really suit

Belgian Winter Warmer (Belgian Dark Strong Ale)

Original Gravity (OG): 1.080 (°P): 19.3
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 8.29 %
Colour (SRM): 19.5 (EBC): 38.4
Bitterness (IBU): 22.1 (Average - No Chill Adjusted)

75% Pale Ale Malt
12.5% Candi Sugar, Amber
6.25% Crystal 40
6.25% Munich I

1.7 g/L Hallertau Mittlefrueh (5.2% Alpha) @ 60 Minutes (Boil)
0.7 g/L Fuggles (4.5% Alpha) @ 0 Days (Dry Hop)


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

Fermented at 17°C with Safale US-05


Recipe Generated with BrewMate


Any critique would be very appreciated
Also, as I biab should I do a seperate sparge in an esky/bucket to try and get the extra sugaz?
I usually use about 33L of strike water, any suggestions for amounts of water if I'm doing a seperate sparge (both strike water and sparge water)

have you done this yet mate?

i biab and always lose efficiency on bigger beers pushing the 1.05-6+ mark, so doing one that high i'd look to mash out at least. i mash out and make sure i stir it really well before i let it mash out rest, then midway through again, then at the end.

correct me someone if i'm wrong, but wouldn't you want enough sparge water to make up to your post-boil volume?

 

[sp0rk]

Just about to go fire up the burner to start now
I always mash out around 75c
So it'd be as simple as say, 28l in the keggle, mash, then pull the bag and sparge in a bucket with another 5l

 

[sp0rk]

Just about to go fire up the burner to start now
I always mash out around 75c
So it'd be as simple as say, 28l in the keggle, mash, then pull the bag and sparge in a bucket with another 5l

Gonna try it, I'll report back later

 

[tigertunes]

Home grown Saaz Pilsner

23l batch
No chill

4.8kg pilsner
.4kg Munich 1

15g Northern brewer pellets @ FWH
32g Saaz @ 20 mins
Brewbrite and yeast nutrients @ 10 mins
32g Saaz @ 5 mins
Wyeast 2278-Czech pils @ 12c

Hops dry weight and estimated at 3%AA


Home grown Victoria ale

23l batch
No chill

4.6kg Pilsner
.4kg Wheat
.2kg Munich 1

Brewrite and yeast nutrients @ 10 mins
60g Victoria in cube
30g Victoria Dry hopped
BRY-97 @ 18c

Hops dry weight and estimated @ 10%AA

Pilsner in fermenter and Victoria ale planned to brew, any thoughts/tips welcome.

 

[Not For Horses]

Something a little different...
65% Ale malt
15% flaked barley
15% pepperberry smoked malt
4% dark crystal
1% roast barley
Ella at 60min for 25IBU
1.050 OG
Ardennes Yeast

 

[fletcher]

Just about to go fire up the burner to start now
I always mash out around 75c
So it'd be as simple as say, 28l in the keggle, mash, then pull the bag and sparge in a bucket with another 5l

yeah mate, i would think so. work out your preboil volume and then sparge with the amount of water to bring you up to it - right?

 

[sp0rk]

Sparge done and bag squeezed to buggery
I have a feeling I might hit 70% efficiency

Noooooope, hit 67%
can't complain though, 1.078 is pretty decent

 

[manticle]

Stayed up late last night listening to music and talking shit while drinking cheap red wine so brewday above postponed till next week.

 

[indica86]

Leffe Brune as my first BIAB in my shiny new urn.

 

[pimpsqueak]

Moires Memory 2014 (Irish Red Ale)

Original Gravity (OG): 1.057 (°P): 14.0
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.60 %
Colour (SRM): 13.9 (EBC): 27.4
Bitterness (IBU): 22.4 (Tinseth - No Chill Adjusted)

97.09% Golden Promise Malt
1.62% Carared
1.29% Carafa III malt

1.3 g/L Styrian Golding (4.8% Alpha) @ 60 Minutes (First Wort)
0.4 g/L Styrian Golding (4.8% Alpha) @ 10 Minutes (Boil)
0.4 g/L Styrian Golding (4.8% Alpha) @ 0 Minutes (Boil)

0.2 g/L Brewbrite @ 10 Minutes (Boil)

Single step Infusion at 63°C for 60 Minutes. Boil for 60 Minutes

Fermented at 19°C with Wyeast 1084 - Irish Ale

Notes: v.2014

gypsum 6
calc chl 6
ep salt 2



Recipe Generated with BrewMate

 

[Liam_snorkel]

time for a big stinky US IPA.

IP-Aye (American IPA)

Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.39 %
Colour (SRM): 13.6 (EBC): 26.8
Bitterness (IBU): 103.4 (Rager - No Chill Adjusted)

47.62% Munich I
47.62% Pilsner Malt
4.76% Caraaroma

0.7 g/L Warrior (15.8% Alpha) @ 60 Minutes (Boil)
0.9 g/L Centennial (9.2% Alpha) @ 30 Minutes (Boil)
1.2 g/L Willamette (4.1% Alpha) @ 30 Minutes (Boil)
2.2 g/L Centennial (9.2% Alpha) @ 0 Minutes (Cube)
2.2 g/L Citra (13% Alpha) @ 0 Minutes (Cube)
0.9 g/L Cascade (6.5% Alpha) @ 7 Days (Dry Hop)
0.9 g/L Centennial (9.2% Alpha) @ 7 Days (Dry Hop)
0.9 g/L Citra (13% Alpha) @ 7 Days (Dry Hop)


Single step Infusion at 65°C for 60 Minutes. Ramp to mashout @ 78°C. Boil for 70 Minutes

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

Racked, dry-hopped & crash chilled this on the weekend, its tasting pretty good. Bumped the dry hops up to 1.3g/l each, just because.

 

[fletcher]

Sparge done and bag squeezed to buggery
I have a feeling I might hit 70% efficiency

Noooooope, hit 67%
can't complain though, 1.078 is pretty decent

nice work mate. i was cheering when my first BIAB IPA got to the right pre-boil gravity.

 

[Aydos]

Sparge done and bag squeezed to buggery
I have a feeling I might hit 70% efficiency

Noooooope, hit 67%
can't complain though, 1.078 is pretty decent

Is that mash efficiency or efficiency into the cube?

 

[sp0rk]

Into the cube

 

[fletcher]

would love some feedback/critique. making an ordinary bitter using what i have on hand. the vienna is there just to get rid of such a small amount of it, same with the hallertau.

20L BIAB
49% JW ale (don't have MO)
33% wey vienna
8% wey munich
5% simp med crystal
3% simp dark crystal
2% JW choc
1.038 at 68C

EKG 60 20ibu
hallertau 60 5ibu
EKG 20 8ibu

WLP013 18C