What Are You Brewing - 2014

[Red Baron]

Brewing a 5% German Lager for my Oktoberfest party, to have something easy and beery for those that don't want to drink the "dark beer" Dunkel I brewed:

4kg Pils
1Kg Munich 1
Single decoction 63deg-70deg.

23IBU Hallertau Mittlefreu 60min.

Wyeast 2308 Munich Lager at 12deg.

Cheers,
RB

 

[nvs-brews]

just got a coconut porter done..
split it 3 ways..

1/ standard (as fermented) - in keg carbonating
2/ ageing in a oak port barrel - ageing
3/ dry hopped (i guess u could call it) with choc mint leafs - hopefully keg tonight

mite put all 3 next to each other tonight to see the difference.
I got to keg the mint 1 soon, dont want a overpowering mint taste

 

[Moad]

Brewed this on the weekend, first time for this edition of DSGA and used citra as I had some around


80L batch, Mashed at 66-67 and it came out at 1.049

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
9.02 kg               Pale Malt, Maris Otter (5.9 EBC)         Grain         1        54.9 %        
3.30 kg               Rye Malt (Weyermann) (5.9 EBC)           Grain         2        20.1 %        
3.28 kg               Munich, Light (Joe White) (17.7 EBC)     Grain         3        20.0 %        
0.82 kg               Carabohemian (200.0 EBC)                 Grain         4        5.0 %         
55.83 g               Citra [13.50 %] - Boil 60.0 min          Hop           5        23.3 IBUs     
55.83 g               Citra [13.50 %] - Boil 20.0 min          Hop           6        14.1 IBUs     
60.00 g               Amarillo [9.20 %] - Boil 0.0 min         Hop           7        0.0 IBUs      
4.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         8        -

 

[Tahoose]

Rye version with citra, sounds bloody good moad.

I think it would be pretty hard to go wrong.

 

[fletcher]

boiling an easy-drinking faux-lager now for some thirst quenching goodness in the upcoming heat.

98% vienna
2% caramalt
1.044
64C

hallertau m.f at 60 and 5, for 16 and 2 IBU respectively

us-05 at 16C

wunderbar

 

[jefin]

Did a couple of golden rye's over the weekend. One with Citra and One with Amarillo

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.84 %
Colour (SRM): 8.9 (EBC): 17.5
Bitterness (IBU): 39.3 (Average)

63.49% Pale Ale Malt
15.87% Munich I
15.87% Rye Malt
4.76% Crystal 60

0.4 g/L Columbus (16.2% Alpha) @ 60 Minutes (Boil)
0.6 g/L Amarillo (9.2% Alpha) @ 20 Minutes (Boil)
0.6 g/L Amarillo (9.2% Alpha) @ 15 Minutes (Boil)
0.6 g/L Amarillo (9.2% Alpha) @ 10 Minutes (Boil)
0.6 g/L Amarillo (9.2% Alpha) @ 5 Minutes (Boil)

Second Brew same malt bill with the hop schedule below (50IBU)

0.4 g/L Columbus (16.3% Alpha) @ 60 Minutes (Boil)
0.6 g/L Citra (14% Alpha) @ 20 Minutes (Boil)
0.6 g/L Citra (14% Alpha) @ 15 Minutes (Boil)
0.6 g/L Citra (14% Alpha) @ 10 Minutes (Boil)
0.6 g/L Citra (14% Alpha) @ 5 Minutes (Boil)

Both fermented with US05.

Stuffed the Citra version up, Mashed at 65C for twenty then went to add a little heat to the mash and forgot about it. Go to 73C and finished the 60mins at 69C, but who cares it was fathers day and was having some fun with the Kids

 

[A3k]

Hi guys,
i'm currently brewing the AIPA from Brewing Classic Styles. the brew was going great until i realised i forgot to order my grain crushed. Pretty sure it's not crushed, as it doesn't look it. but i'm already onto my third runnings.

what's weird though, is my first runnigs were 1.095, second were 1.033 (1 more batch to go). the beer preboil gravity was meant to be 1.052, so it'll be interresting how far off i am.

i did an extra long mash recirculating the whole time though, so i'm wondering if that has saved it.

anyway, recipe below

Amt Name Type # %/IBU
23.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -

11.11 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 3 86.2 %
0.89 kg Caramalt (Thomas Fawcett) (29.6 EBC) Grain 4 6.9 %
0.67 kg Munich I (Weyermann) (14.0 EBC) Grain 5 5.2 %
0.22 kg Caramunich I (Weyermann) (100.5 EBC) Grain 6 1.7 %

53.35 g Simcoe [13.00 %] - Boil 60.0 min Hop 7 48.1 IBUs
55.32 g Columbus/Tomahawk/Zeus (CTZ) [13.10 %] - Hop 8 10.1 IBUs
57.30 g Simcoe [13.00 %] - Boil 5.0 min Hop 9 8.6 IBUs
59.32 g Amarillo [9.20 %] - Boil 0.0 min Hop 10 0.0 IBUs

2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -

 

[A3k]

cool, just heard back from the homebrew shop, and was crushed. that explains a few things... sum more solid grains must've just been floating.

so i'm a happy camper.

cheers

 

[pajs]

Hooley dooley! Isn't aromatic the Weyerman equivalent to melanoidin malt? If so, it's gonna be really intense! A little bit of that stuff goes a long way.

Report back.

This is in bottle now. Intense malt profile, but still room for the hops. What really struck me, tasting some on the way to bottle, was that the Aromatic malt tastes pretty complex. Not one dimensional at all. A touch of something almost smokey, then a big hit of malt flavour, just a bit of caramel, then a little astringency. Tastes like more than one malt, really.

 

[The Village Idiot]

Giving a Mangrove Jack yeast a run.

Pitched rehydrated MJ 07 British Ale into an ESB

96% Low Color Marris
4% Caraaroma

45g Styrian @ 40 min & 50g in the cube.

1.051 & 37ibu

 

[mofox1]

Going to do a bunch of Australian, or at least Australian hopped ones.

First up - an aussie pale. Subbing US cascade for AU:

Aust. Pale (Australian Pale Ale)

Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 4.46 %
Colour (SRM): 5.2 (EBC): 10.2
Bitterness (IBU): 36.1 (Average - No Chill Adjusted)

74.45% Pilsner
20.12% Vienna
5.03% Crystal 30
0.41% Caraaroma

0.6 g/L Cascade (US) (6.9% Alpha) @ 20 Minutes (Boil)
0.8 g/L Cascade (US) (6.9% Alpha) @ 0 Minutes (Boil)
0.8 g/L Vic Secret (16% Alpha) @ 0 Minutes (Boil)
0.4 g/L Cascade (US) (6.9% Alpha) @ 0 Minutes (Aroma) <-- Cube addition
0.4 g/L Vic Secret (16% Alpha) @ 0 Minutes (Aroma) <-- Cube addition

0.1 g/L Whirlfloc Tablet @ 10 Minutes (Boil)

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

Fermented at 18°C with WLP009 - Australian Ale

Did this one yesterday... hit my target efficiency, but not the final volume. Was over by about 2L meaning my OG was around the 1.043 mark.

Next up will be an IPA:

Ella's Secret (Australian IPA)

Original Gravity (OG): 1.075 (°P): 18.2
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 7.86 %
Colour (SRM): 12.6 (EBC): 24.8
Bitterness (IBU): 66.3 (Average - No Chill Adjusted)

70% Maris Otter Malt
15% Wheat Malt
8% Rye Malt
3.5% Crystal 30
2% Amber Malt
1% Caraaroma
0.5% Wheat Malt, Roasted Dark (Briess Midnight Wheat)

0.6 g/L Ella (14.3% Alpha) @ 40 Minutes (Boil)
0.6 g/L Ella (14.3% Alpha) @ 20 Minutes (Boil)
0.6 g/L Ella (14.3% Alpha) @ 0 Minutes (Boil)
0.8 g/L Galaxy (14.5% Alpha) @ 0 Minutes (Boil)
0.6 g/L Vic Secret (16% Alpha) @ 0 Minutes (Boil)
0.8 g/L Vic Secret (16% Alpha) @ 0 Minutes (Aroma) <-- Cube addition
1.0 g/L Vic Secret (16% Alpha) @ 0 Days (Dry Hop)

0.1 g/L Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 65°C for 60 Minutes. Boil for 40 Minutes

Fermented at 18°C with WLP007 - Dry English Ale

Lot's of great aussie hops - yum!

 

[Spiesy]

Knocking out my first Cali Common today.

BIAB. NC. 70% efficiency.
1054OG. 1017FG. 24IBU (NC). 9SRM. 4.9% alc/vol.

5.700kg Weyermann Pilsner (should be using 2-Row, but I need to get through this Pils, next best thing)
0.580kg Weyermann Munich T1
0.500kg Simpsons Crystal Light
0.250kg Briess Victory
>> 60-min mash @ 66-degrees
>> 5g Gypsum, Calc. Chloride + Epsom Salts added

26g 9.3% US Northern Brewer @ 60mins
14g 9.3% US Northern Brewer @ flame out
14g 9.3% US Northern Brewer @ cube
20g 9.3% US Northern Brewer @ dry hop
>> 60-min boil
>> BrewBrite + Yeast Nutrient added

Fermented with WLP810 San Francisco Lager @ 17-degrees

 

[black_labb]

My Brew setup Isn't able to brew more than 1060 from grain if doing a 23L batch due to the size of my malt pipe. I usually do a partigyle brew if doing a big beer an get 10L of the big beer and 20L of a mild or bitter. This time I've decided to fill the mash tun twice and boil down the first lot of first runnings to get 33ish L of a big beer so I can do a side by side experiment (see yeast forum re: olive oil test)


Baltic Porter

7kg Munich (light JW)
3kg Pilsener (JW)
500g Brown malt (Bairds)
500 Caraamber (weyermann)
400g Crystal (JW)
250g carafa spec III (weyermann)
240g Chocolate malt (JW)

Bitter to about 35IBU with challenger and will cube hop with some low alpha strisselspalt plugs I have around.


I'll be adding much of the choc and Carafa spec III at the end of the first mash for acidity and circulating the strike water for the second mash through it to keep the ph low while sparging.

I'm aiming for a FG of around 1080-1085 but I'm not sure what to expect running my system like this. I'll add some brown sugar, how much depends on the Og.

Looking forward to it.

 

[DU99]

Thought i would have a go at LRG's house Ale.had some rye malt
LRG
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 5.500
Total Hops (g): 58.00
Original Gravity (OG): 1.057 (°P): 14.0
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.60 %
Colour (SRM): 10.4 (EBC): 20.5
Bitterness (IBU): 32.8 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Pale Ale Malt(WeMn) (90.91%)
0.300 kg Crystal 90(Simp) (5.45%)
0.200 kg Rye Malt (3.64%)

Hop Bill
----------------
18.0 g Citra Pellet (11.1% Alpha) @ 30 Minutes (Boil) (0.9 g/L)
40.0 g Citra Pellet (11.1% Alpha) @ 10 Minutes (Boil) (1.9 g/L)

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

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Mangrove jack M44


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

 

[Weizguy]

Kostritzer-style Schwarzbier - yesterday. Posted in Schwarzbier thread

http://aussiehomebrewer.com/topic/11730-style-of-the-week-30806-schwarzbier/?p=1220949

 

[Dan Pratt]

September 2014

Hefeweizen 2

OG - 1.047
FG - 1.012
Abv - 4.6%
Ibu - 13
Vol - 20Lt
Eff - 63%

49% Bohemian Floor Malted Pilsner
49% Bestz Wheat Malt
2% Melanoiden Malt

Mashing Profile

20c/MI, 53c/30m, 63c/20m, 72c/35m, 78c/30m

60min Boil - 14g NZ Hallertuaer (8%AA)

Ferment @ 18c with White Labs WLP300 Hefeweizen - 1.25lt starter

 

[JB]

Just finished an

Orange Amarillo Wheat
3kg Pilsner, 3kg Wheat + handfull of rice
20g Amarillo @ 60 (FWH), 15, 5 & 0 mins + zest 2 oranges & juice @ flameout
WLP300


Earlier force carbed a couple of single hop monsters :

Galaxy IPA
5kg Pilsner, 2kg MO,1kg Munich, 200g Carapils, 200g Crystal

15g Galaxy @ 60 (FWH), 50g @ 10, 50g @ 0, 50g @ whirlpool, 50g dry hop @ 7 days

WLP001


Epic Pale
5kg Pale, 500g Munich, 350g Crystal, 200g Carapils

7g Cascade @ 75m (FWH), 14g @ 30m, 34g @ 10m, 42g @ 0m, 42g @ after 10 whirpool, 56g dry hop @ 7 days, 56g dry hop @ 14 days :blink:
WLP001

 

[slcmorro]

Just cubed this:

Vienna Smash (Standard American Lager)

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 4.5 (EBC): 8.9
Bitterness (IBU): 32.2 (Average - No Chill Adjusted)

100% Vienna

0.8 g/L Cascade (7.8% Alpha) @ 60 Minutes (Boil)
0.5 g/L Cascade (7.8% Alpha) @ 30 Minutes (Boil)
0.5 g/L Cascade (7.8% Alpha) @ 0 Minutes (Boil)


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

Fermented at 18°C with BRY-97


Recipe Generated with BrewMate

Did this yesterday:

4 Pines Pale Clone (Australian Pale Ale)

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 8.2 (EBC): 16.2
Bitterness (IBU): 37.8 (Average - No Chill Adjusted)

47.06% Pale Ale Malt
35.29% Munich I
11.76% Wheat Malt
5.88% Caramunich I

0.7 g/L Citra (11.1% Alpha) @ 60 Minutes (Boil)
0.6 g/L Cascade (7.8% Alpha) @ 10 Minutes (Boil)
0.4 g/L Citra (11.1% Alpha) @ 10 Minutes (Boil)


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

Fermented at 18°C with US05


Recipe Generated with BrewMate

 

[poggor]

Tried my Leffe blond and Rochefort 8 clones out of the fermenter yesterday- gravity is down around 1.012 so pretty close to done- 1 week in fermenter.
They tasted GREAT! amazing maybe the first beers i've tasted this early were i thought i would actually really like to just chill and drink now! I'm sure they'll still benefit from some conditioning but it's very encouraging.

 

[Donske]

Knocking out my first Cali Common today.

BIAB. NC. 70% efficiency.
1054OG. 1017FG. 24IBU (NC). 9SRM. 4.9% alc/vol.

5.700kg Weyermann Pilsner (should be using 2-Row, but I need to get through this Pils, next best thing)
0.580kg Weyermann Munich T1
0.500kg Simpsons Crystal Light
0.250kg Briess Victory
>> 60-min mash @ 66-degrees
>> 5g Gypsum, Calc. Chloride + Epsom Salts added

26g 9.3% US Northern Brewer @ 60mins
14g 9.3% US Northern Brewer @ flame out
14g 9.3% US Northern Brewer @ cube
20g 9.3% US Northern Brewer @ dry hop
>> 60-min boil
>> BrewBrite + Yeast Nutrient added

Fermented with WLP810 San Francisco Lager @ 17-degrees

Very similar to a version I brewed recently, was a cracking little beer, will be brewing a few times over summer I reckon.