What are you brewing 2015?

[menoetes]

Double brew day yesterday, brew 2;

Otterman IPA

OG: 1.048
FG: 1.012
ABV: 4.7% or 4.9% (after bottling)
IBU: 43.4

Grains
90% Maris Otter malt
5.5% Crystal 60 Malt
4.5% Carapils

Hops
Chinook @ 25min to 21.5 IBUs
Nelson Sauvin @ 15min to 18 IBUs
Ahtanum @ 5min to 3.9 IBUs
Ahtanum - 0.5 grams per liter Dry Hop
Chinook - 1 grams per liter Dry Hop

Yeast
Wyeast 1318 - London III in a 2lt starter.

Misc
Brewbrite - 4g @ 10min
Yeast Nutrient - 4g @ 10min

Mash Schedual
68'c for 60min
75'c for 15min

60 minute boil.

Pitch yeast at, and ferment around 19'c.

 

[waggastew]

Southern English Brown - High end for style, brewing for a friend who like dark malty beers.

Recipe Specifications
--------------------------
Boil Size: 42.44 l
Post Boil Volume: 37.44 l
Batch Size (fermenter): 33.00 l   
Bottling Volume: 31.00 l
Estimated OG: 1.044 SG
Estimated Color: 28.5 SRM
Estimated IBU: 19.7 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 66.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
33.00 l               Wauchope                                 Water         1        -             
1.90 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -             
1.90 g                Chalk (Mash 60.0 mins)                   Water Agent   3        -             
1.50 g                Epsom Salt (MgSO4) (Mash 60.0 mins)      Water Agent   4        -             
1.30 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   5        -             
0.30 g                Salt (Mash 60.0 mins)                    Water Agent   6        -             
0.10 g                Baking Soda (Mash 60.0 mins)             Water Agent   7        -             
4.00 kg               Pilsner (2 Row) UK (1.0 SRM)             Grain         8        50.0 %        
1.80 kg               Voyager Veloria (4.5 SRM)                Grain         9        22.5 %        
0.80 kg               Caramunich Malt (56.0 SRM)               Grain         10       10.0 %        
0.50 kg               Caramel/Crystal Malt -120L (120.0 SRM)   Grain         11       6.3 %         
0.40 kg               Special Roast (50.0 SRM)                 Grain         12       5.0 %         
0.30 kg               Chocolate, Pale (330.0 SRM)              Grain         13       3.7 %         
0.20 kg               Carafa II (412.0 SRM)                    Grain         14       2.5 %         
50.00 g               East Kent Goldings (EKG) [5.00 %] - Boil Hop           15       19.7 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        16       -             
1.50 tsp              Yeast Nutrient (Boil 10.0 mins)          Other         17       -             
2.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         18       -

 

[indica86]

First attempt at a beer I have never tried.


Recipe: White Trash IPA
Brewer: Grumpy

Recipe Specifications
————————–
Boil Size: 30.00 l
Post Boil Volume: 26.69 l
Batch Size (fermenter): 23.00 l
Estimated OG: 1.056 SG
Estimated Color: 6.4 EBC
Estimated IBU: 55.5 IBUs
Brewhouse Efficiency: 75.00 %

Ingredients:
————
Amt Name Type # %/IBU
3.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 54.5 %
2.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 45.5 %
15.00 g Magnum - Boil 60.0 min Hop 3 19.0 IBUs
35.00 g Jarrylo - Steep/Whirlpool 20. Hop 4 15.6 IBUs
30.00 g Simcoe - Steep/Whirlpool 20.0 Hop 5 11.7 IBUs
25.00 g Nelson Sauvin - Steep/Whirlpoo Hop 6 9.2 IBUs
25.00 g Nelson Sauvin - Dry Hop 4.0 Da Hop 7 0.0 IBUs

Mangrove Jacks Bavarian Wheat yeast
————————————————————————————-

 

[Kumamoto_Ken]

A Blonde Ale is now in the cube.
Essentially jyo's Simple Saaz Blonde with cascade (to 20IBU) subbed for the saaz.

 

[indica86]

Recipe: 100 IBUs and Running
Brewer: Grumpy
Style: American IPA

Recipe Specifications
————————–

Batch Size (fermenter): 23.00 l

Estimated OG: 1.074 SG
Estimated Color: 22.4 EBC
Estimated IBU: 100.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.4 %
Boil Time: 90 Minutes

Ingredients:
————
Amt Name Type # %/IBU
4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 55.8 %
2.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 27.9 %
1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3 13.9 %
0.17 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 2.4 %
20.00 g Vic Secret - First Wort 90.0 m Hop 5 31.8 IBUs
10.00 g Magnum - Boil 60.0 min Hop 6 11.0 IBUs
50.00 g Azzaca - Steep/Whirlpool 20.0 Hop 7 18.0 IBUs
50.00 g Jarrylo - Steep/Whirlpool 20. Hop 8 19.4 IBUs
50.00 g Vic Secret - Steep/Whirlpool Hop 9 20.5 IBUs


Will use US05 with this.
May dry hop, but we'll see.
————————————————————————————-

 

[menoetes]

Gotta love that Vic Secret. Though I've never used it as a bittering hop, just flavor and aroma. That looks like a massive beer Indica86. I'm falling in love with your grain bill though I don't even recognize half your hops.

 

[indica86]

Thanks menoetes. I have used Jarrylo before and like it a lot.
Azacca is an unknown and there is a fair chance from this beer I'll have no idea what anything is bringing to it.

 

[Tahoose]

Brewed an Aussie pale ale yesterday

OG 1.042
25 IBU's

Munich 39%
Trad ale 36%
Wheat 25%

Cube additions

11 ibu of Aussie cascade
9 ibu of vic secret
5 ibu of Nelson Sauvin

 

[technobabble66]

The 4 50's Amber Ale
Named after the fact that the Amber malt & 3 crystals used have increasing EBCs in increments of 50.

Vol 25L
OG = 1.047
FG = 1.010
IBU = 25
EBC = 22.2
alc = 5.2
(80% efficiency)

64% MO (3.2kg)
20% Munich 2
8% Amber (Simpsons) (EBC=50)
2% Pale crystal (EBC=100)
2% Med Crystal (EBC=150)
2% CaraBohemian (EBC=200)
2% Melanoiden

2.4g CaSO4, 3.6g CaCl2, 1.2gMgSO4 into mash
1g CaSO4, 1.5g CaCl2, 0.5g MgSO4 into sparge
0.5gCaSO4, 1g CaCl2, 0.5g MgSO4 into boil

55/66/72/78 for 5/60/20/2

15g Columbus & US Cascade each @20mins
10g Citra (& Whirlfloc + Nutrient) @10mins
15g Columbus, US Cascade & Citra @ 0mins
chilled to 66°C within 5 mins, then steeped/whirlpooled for 40mins

Pitched WLP090 at 23°C, fermented at 18°C

Dry hop with 35g Citra, 25g US Cascade after fermentation completed.

 

[mje1980]

pilz

95.2% dingemans
2.4% carapils
2.4% caramunich 1

saaz @ 60,30,cube

wy2000 ( big starter pitched cold )
1.047
32 ibu

 

[Yob]

Just finished, 2 cubes of dark ale and 15lt slow chill in the FV, will pitch tmoz

Pils / pale / wheat / midnight wheat / amber

Bittering: Hercules

Cube 1 - azacca (100g)
Cube 2 - jaryllo (100g)
FV - azacca and jaryllo (50 of each)

OG 1.045
IBU dunno... 50?
EBC dunno... Dark

 

[Yob]

Azacca is an unknown and there is a fair chance from this beer I'll have no idea what anything is bringing to it.

We'll have to compare first for me too

 

[indica86]

We'll have to compare first for me too

Cube is leaking... arrrrrr.
Pitching in 15 minutes, fingers crossed.

 

[sponge]

Brown porter

Based on the recipe I posted in the recipe style thread, although only had 2.5kg of munich left so decided to use it all up, and upon my usual tasting of each grain, found that my victory was a little soft and chewy so have thrown it all out and replaced it with a bit of amber I have laying around.

Using styrians instead of willamette as I've already packed away the vacuum sealer and have already opened the styrians for my previous brew.

I'm liking these leftover brews.. It may save on all of 5min extra work when it comes to moving into our new house, and I should be nicely stocked for the inevitable housewarming party. Currently mashing away..

55% munich
25% pils
5% choc (cold steeped)
5% dark xtal
4% amber
3% spec b
3% brown

Styrians @ FWH

1.047
27IBUs
1450

 

[yum beer]

Aussie Pale

Original Gravity (OG): 1.039
Final Gravity (FG): 1.008
Alcohol (ABV): 4.09 %
Colour (SRM): 3.9
Bitterness (IBU): 33.8

41.97% Concerto Ale Simpsons
32.28% Pilsner
25.75% Wheat Malt

0.6 g/L Pride of Ringwood (9.8% Alpha) @ 60 Minutes (Boil)
0.5 g/L Galaxy (14.5% Alpha) @ 15 Minutes (Boil)
0.9 g/L Summer (5.4% Alpha) @ 10 Minutes (Boil)
0.5 g/L Galaxy (14.5% Alpha) @ 5 Minutes (Boil)
0.9 g/L Summer (5.4% Alpha) @ 2 Minutes (Boil)
0.7 g/L Citra (11.1% Alpha) @ 0 Minutes (Aroma)
0.7 g/L Galaxy (13.4% Alpha) @ 0 Days (Dry Hop)

Mash 90 Minutes. Boil for 90 Minutes
Fermented at 21°C
Notes: Dry Hop Day 5
Yeast
MJ M4 West Coast Ale
Coopers Pale Ale recultered.

 

[VP Brewing]

Just milled grain and filled up the kettle for my first stout. Will go out to the shed and fire it up first thing in the morning.
Should get close to 7%. Still tossing up whether to put some oats in just not sure if they have a place in there.

Bad Smith Extra Stout.

OG: 1.067
45 IBU
93 EBC
42L

78% Simpsons Marris Otter
5% JW Roasted Barley
5% Simpsons Chocolate
3% Dark Crystal
3% Carapils
5% Treacle (10 min boil)
1% Carafa Special 1

50g East Kent Goldings @ 60 min
50g Northern Brewer @ 60 min
50g Fuggles @ 60 min

Wyeast 1275 Thames Valley

 

[jefin]

Couple of brew's going down today

Berliner Weisse (NB) (Berliner Weisse)

Original Gravity (OG): 1.032 (°P): 8.0
Final Gravity (FG): 1.006 (°P): 1.5
Alcohol (ABV): 3.44 %
Colour (SRM): 2.3 (EBC): 4.5
Bitterness (IBU): 0.0 (Average)

54.9% Pilsner
45.1% Wheat Malt

0.4 g/L Warrior (15.8% Alpha) @ 0 Minutes (Boil)

Single step Infusion at 66°C for 75 Minutes. Boil for 0 Minutes

Using a home made Lacto starter for 2 or 3 days then us05.

Mac Porter (Robust Porter)

Original Gravity (OG): 1.062 (°P): 15.2
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.09 %
Colour (SRM): 32.1 (EBC): 63.1
Bitterness (IBU): 46.7 (Average)

83.3% Maris Otter Malt
6% Carafa II malt
5.6% Crystal 60
2.8% Carapils (Dextrine)
1.9% Black Malt
0.4% Roasted Barley

1.1 g/L Cascade (6.8% Alpha) @ 60 Minutes (First Wort)
0.7 g/L Chinook (13.3% Alpha) @ 60 Minutes (First Wort)

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

Fermented at 18°C with Wyeast 1084 - Irish Ale

This brew will have 1 or 2 kg of macadamia nuts added to the mash. The nuts will be roasted two or three times to remove as much oil as possible.

Cheers Jefin

 

[michaeld16]

First esb of 2015 in the cube this morning

Mo. 95%
Crystal 40. 2%
Crystal 120. 3%

Mash at 69 for an hour

East kent 60 min. 31 ibu
East kent 30g. In the cube

Nice and simple

 

[fraser_john]

02-22-2015  Baltic Porter
Recipe:       Baltic Porter

Recipe Specifics
----------------

Batch Size (L):          22.00    Wort Size (L):    22.00
Total Grain (Kg):         7.74
Anticipated OG:          1.087    Plato:            20.98
Anticipated SRM:          31.1
Anticipated IBU:          37.4
Brewhouse Efficiency:       80 %
Wort Boil Time:             90    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 57.4     4.44 kg.  Weyermann Munich I            Germany        1.038      8
 33.2     2.57 kg.  Pilsener - Best Maltz         Germany        1.037      1
  3.0     0.23 kg.  Weyermann Caramunich II       Germany        1.035     63
  2.9     0.23 kg.  Special B Malt                Belgian        1.030    120
  2.6     0.20 kg.  Chocolate Malt                Great Britain  1.034    475
  0.9     0.07 kg.  Weyermann Carafa Special III  Germany        1.035    660

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 24.00 g.     Magnum                            Pellet  14.00  31.8  90 min.
 28.00 g.     Tettnanger                        Pellet   4.50   5.5  15 min.


Yeast
-----

Fermentis W-34/70 Saflager - 4 packs rehydrated @24c in 400ml boiled tap water

 

[jimmy86]

Cream ale.

4.2%
17 IBU
80% pale
20% flaked maize
64degC mash for 2hrs
Cascade at 60 mins

2112 wyeast lots of it.