What are you brewing 2015?

[Rambo]

Just back from a trip to Scotland and enjoyed this one on hand pump. Thought I'd give it a go. (Found some notes from the brewer on some other forums which helped with grain and hop choice.)

Deuchars IPA (Standard/Ordinary Bitter)

Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol (ABV): 4.04 %
Colour (SRM): 4.4 (EBC): 8.6
Bitterness (IBU): 28.3 (Average - No Chill Adjusted)

90% Golden Promise Malt
5% Brown Sugar, Light
5% Wheat Malt

0.4 g/L Fuggles (5.7% Alpha) @ 60 Minutes (Boil)
2.6 g/L Styrian Golding (4.4% Alpha) @ 0 Minutes (Boil)
1.1 g/L Willamette (7.1% Alpha) @ 0 Minutes (Boil)


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

Fermented at 19°C with Wyeast 1469 - West Yorkshire Ale


Recipe Generated with BrewMate

 

[hwall95]

After a couple month hop shortage, I think it's time to get a nice APA going and test out Mosiac for the first time.

Mosiac Pale Ale:

OG: 1.051 IBU: 44
FG: 1.014 Size: 23L
Colour: 16 EBC

Grain:
3.75kg Maris Otter (TF) - 70%
1.05kg Munich I - 20%
0.27kg Wheat Malt - 5%
0.27kg Light Crystal - 5%

Hops:
10g Mosiac @ 60min
50g Mosiac @ cube
40g Dry hop

Yeast:
Either US05 or MJ West Coast, fermented at 18

Mash Schedule & Boil:
Single Rest at 68, Mash Out at 78 & Sparge. Boil for 70min.

 

[waggastew]

Trying Pratty1's award winning US Amber. Just chilling down now.....

Recipe Specifications

--------------------------
Boil Size: 29.96 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 21.00 l   
Bottling Volume: 19.00 l
Estimated OG: 1.051 SG
Estimated Color: 15.0 SRM
Estimated IBU: 37.1 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 69.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
21.00 l               Wauchope                                 Water         1        -             
4.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -             
2.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   3        -             
3.25 kg               Pale Malt, Maris Otter (3.0 SRM)         Grain         4        57.4 %        
1.00 kg               Voyager Veloria (4.5 SRM)                Grain         5        17.7 %        
0.56 kg               Munich Malt (9.0 SRM)                    Grain         6        10.0 %        
0.34 kg               Caramunich II (61.0 SRM)                 Grain         7        6.0 %         
0.28 kg               Oats, Flaked (1.0 SRM)                   Grain         8        4.9 %         
0.17 kg               Caraaroma (130.0 SRM)                    Grain         9        3.0 %         
0.06 kg               Chocolate Malt (350.0 SRM)               Grain         10       1.1 %         
15.00 g               Centennial [10.00 %] - Boil 60.0 min     Hop           11       17.2 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        12       -             
20.00 g               Cascade [5.50 %] - Boil 10.0 min         Hop           13       4.6 IBUs      
20.00 g               Centennial [10.00 %] - Boil 10.0 min     Hop           14       8.3 IBUs      
20.00 g               Cascade [5.50 %] - Boil 5.0 min          Hop           15       2.5 IBUs      
20.00 g               Centennial [10.00 %] - Boil 5.0 min      Hop           16       4.6 IBUs      
20.00 g               Cascade [5.50 %] - Boil 0.0 min          Hop           17       0.0 IBUs      
20.00 g               Centennial [10.00 %] - Boil 0.0 min      Hop           18       0.0 IBUs      
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         19       -             
1.11 tsp              Yeast Nutrient (Primary 3.0 days)        Other         20       -             
20.00 g               Cascade [5.50 %] - Dry Hop 7.0 Days      Hop           21       0.0 IBUs      
20.00 g               Centennial [10.00 %] - Dry Hop 7.0 Days  Hop           22       0.0 IBUs      


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.66 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 19.26 l of water at 70.9 C          66.0 C        60 min

 

[Eagleburger]

Coopers pale ale. making starter now from yeast in the fridge dated 5/6/14. Looks a bit suspect but smells good.

10kg BB ale
1kg BB wheat
POR to 27IBU.

shooting for 50L @ 1.055

Shouldnt tax the brain.

 

[verysupple]

Just busted out a dry stout.

71 % Simpsons Maris Otter
20 % Flaked barley
9 % Simpsons roasted barley

Mash sechedule:
50 C for 15 min
63 C for 45 min
71 C for 15 min
76 C for mash out

OG: 1.047
Expected FG: 1.011
IBU: 42
EBC: 70

Target at 60 min.

Wyeast 1084 @ 18 C


It looks a bit pale, more brown than the black I was going for. But I'll see how it tastes after packaging before altering the recipe.

I used 150 g of rice hulls to help lautering because of the 1 kg of flaked barley. Next time I think I'll use more because it was a pain. I batch sparge and it didn't quite get stuck but it was only a trickle. Usually I have the valve fully open.

EDIT: added mash schedule
2nd EDIT: Next time I'd lower the OG to ~1.042. I went with a higher gravity this time because I'm still learning my new system and wanted to stick to a 5 kg grain bill to get more data.

 

[Mr B]

11 Knights of Columbus IPA Dbl batch

Original Gravity (OG): 1.068 (°P): 16.6
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.68 %
Colour (SRM): 8.9 (EBC): 17.5
Bitterness (IBU): 60.3 (Average - No Chill Adjusted)

91.21% Pale Ale Malt
4.89% Caramunich I
3.91% Carapils (Dextrine)

0.6 g/L Columbus (13.6% Alpha) @ 40 Minutes (Boil)
0.6 g/L Columbus (13.6% Alpha) @ 30 Minutes (Boil)
1 g/L Cascade (7% Alpha) @ 15 Minutes (Boil)
0.8 g/L Columbus (13.6% Alpha) @ 0 Minutes (Boil)
1.6 g/L Columbus (13.6% Alpha) @ 7 Days (Dry Hop)

Whirlfloc Tablet @ 5 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes. Boil for 60 Minutes

Fermented at 18°C with Wyeast 1272 - American Ale II


Recipe Generated with BrewMate

Did 50l of this one today, filled 2 cubes, variation to the recipe was 20g of Cascade and Columbus in respective cubes (instead of 40g Columbus at 0 mins)

Fell 7 points short on pre boil gravity, so put ~1kg DME in to make up. A bit of quick research there....... couldn't find the calcs, and eventually checked in Brewmate - and there is was, simple

I made a similar one previously, and didn't dry hop and it was delish, not sure if I will or wont do that bit......

Should be noice regardless

 

[Weizguy]

Style: American Pale Ale Brewer: Weizguy
Batch Size: 23.00 L
Boil Volume: 28.84 L Boil Time: 75 min
Brewhouse Efficiency: 80.0 % Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Actual Efficiency: 81.2 %

Taste Rating (50 possible points): 42.0
nice hop flavour when fresh

Ingredients Amount Item Type % or IBU
3.30 kg Pilsner (BB pale) (3.9 EBC) Grain 74.6 %
0.45 kg Munich I (Weyermann) (14.0 EBC) Grain 10.2 %
0.35 kg Carafoam (Weyermann) (3.9 EBC) Grain 7.9 %
0.22 kg Caramunich II (Weyermann) (124.1 EBC) Grain 5.0 %
0.10 kg Wheat Malt, Joe White (3.9 EBC) Grain 2.3 %
38.00 gm Cascade [6.70%] (60 min) Hops 33.1 IBU
20.00 gm Cascad [6.70%] (5 min) Hops 2.9 IBU
20.00 gm Cascade [6.70%] (1 min) Hops 2.9 IBU
10.00 gm Cascade [6.70%] (10 min) Hops 1.7 IBU
0.82 ml Boil-over insurance (Boil 60.0 min) Misc
0.82 tsp Whirfloc tablet (Boil 10.0 min) Misc
0 Pkgs American Ale II (Wyeast Labs #1272) [or Pacman or Flying Dog, whichever arcs up first)

Beer Profile Estimated Original Gravity: 1.048 SG (1.045-1.060 SG) Measured Original Gravity: 1.049 SG
Estimated Final Gravity: 1.012 SG (1.010-1.015 SG) Measured Final Gravity: 1.006 SG
Estimated Color: 13.2 EBC (9.9-27.6 EBC) Color [Color]
Bitterness: 40.6 IBU (30.0-50.0 IBU) Alpha Acid Units: 1.5 AAU
Estimated Alcohol by Volume: 4.7 % (4.5-6.0 %) Actual Alcohol by Volume: 5.6 %
Actual Calories: 450 cal/l


Mash Profile Name: Single Infusion, Medium Body Mash Tun Weight: 4.08 kg
Mash Grain Weight: 4.42 kg Mash PH: 5.4 PH
Grain Temperature: 24.0 C Sparge Temperature: 75.6 C
Sparge Water: 15.36 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 12.41 L of water at 74.4 C 67.0 C 60 min
Mash Out Add 6.50 L of water at 95.1 C 75.6 C 10 min

Got a first in a comp for this, but no need to start calling me Les the APAguy (yet)

 

[Adam Howard]

Brewed this last Thursday. First batch after a year and a half hiatus. Brewed on a whole new system. Had approx. 35kg of Best Pilsen left from when I was last brewing which still tasted fresh and fine so I've decided to do a few SMASH beers to use it up, starting with a Centennial beer.

Recipe: SMASH Blonde (Centennial)
Brewer: Adam
Style: Blonde Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 50L
Post Boil Volume: 42l
Batch Size (fermenter): 40.00 l
Bottling Volume: 39.00 l
Estimated OG: 1.053 SG
Estimated Color: 2.9 SRM
Estimated IBU: 25.8 IBUs
Brewhouse Efficiency: 88.00 %
Est Mash Efficiency: 99.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
18.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
16.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
8.00 kg Pilsen (BestMälz) (1.8 SRM) Grain 4 100.0 %
23.00 g Centennial [8.20 %] - Boil 60.0 min Hop 5 11.4 IBUs
25.00 g Centennial [8.20 %] - Boil 30.0 min Hop 6 9.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
25.00 g Centennial [8.20 %] - Steep/Whirlpool 3 Hop 8 4.8 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -


Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 8.00 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 24.00 l of water at 71.5 C 66.0 C 60 min
Mash Out Heat to 78.0 C over 10 min 78.0 C 15 min

Sparge: Fly sparge with 41.31 l water at 76.0 C
Notes:
------
Split salt additions 50:50 across mash and sparge water. Additional 9g CaSO4, 9g Epsom and 2g CaCl in sparge water.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

Had a few issues during the brew day, couldn't find my Refractometer and my accurate thermometer so I was relying on my old PID to keep the mash where I wanted it. Had this recipe set up as a 34L stronger batch that would be diluted to 40L in the fermentor (2x17L cubes for no-chill) but ended up with two cubes with wort left in the kettle so I ran that out into a big saucepan, quickly boiled to sterilise and then used that 7L of wort as a starter for the yeast. Pitched both cubes and the pot of starter and ended up with bang on 40L of 1.053 wort. Had calculated for 80% eff and ended up with 88%.

Overnight yeast starter meant that there was full krausen within about 8hrs and now a few days into the ferment it's smelling delicious. Next batch will be a Mosaic one, can't wait. Need to find my refrac!

 

[technobabble66]

Cranked out an English Bitter of sorts to test out the new 3V setup. Epic Fail - mash temp was all over the shop.

Rezza Bitter
Vol = 24L (adjusted to 26L)
OG = 1.040 (became 1.050 after volume adjustment)
FG = 1.011
IBU = 25
EBC = 23
alc = 4.5% (now 5.3%)

3.4kg TFFMMO
0.4kg Simpsons Amber
0.2kg Caraboh
0.1kg Simpsons Med crystal
0.1kg Simpson Dark Crystal
0.02kg Acidulated

22L Mash, 15L Sparge

1.5g CaSO4, 1.5g MgSO4, 3.3g CaCl2 into mash
1.1g CaSO4, 1.1g MgSO4, 2.3g CaCl2 into sparge

1.1g CaSO4, 1.1g MgSO4, 2.3g CaCl2 into boil

66/72/78 for 60/20/2

10g Horizon @ 40min
10g Horizon, 10g Cascade, 20g EKG @ 20min
20g EKG @ 0min

15g EKG @ dry

Massive disaster trying to control temp into and through the MLT, so the mash ended up something like 62/65/67/73/78 for 10/50/10/20/2. Will return to the previous set-up to re-think my system. <_<
Pitched a rehydrated MJ79 (Burton Union) at 22°C, to chill down & ferment at 19°C
Initial efficiency (originally calc'd at 75%) came in at 85%, then after rinsing the trub to get some extra sugaz out of it, came in at 101% (WTF?!?) so had to adjust to 26.5L (max safe-ish vol in my FV) and accept that the OG=1.050.
I like the high efficiency, but it just totally screwed my intended 4.5%alc recipe!! So much for a lighter Bitter/ESB :mellow:
On the plus side, it was tasting a little more bitter than intended out of the hydro samle, so the higher vol & OG may be OK.

 

[pat_00]

I'm making an arrogant *******(ish) clone with homegrown Chinook hops:

Arrogant ******* (ipa)

Original Gravity (OG): 1.070 (°P): 17.1
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol (ABV): 6.88 %
Colour (SRM): 19.9 (EBC): 39.2
Bitterness (IBU): 94.4 (Average)

93% Maris Otter Malt
7% Special-B

1.2 g/L Chinook (11.4% Alpha) @ 90 Minutes (First Wort)
1.2 g/L Chinook (11.4% Alpha) @ 60 Minutes (Boil)
1.2 g/L Chinook (11.4% Alpha) @ 30 Minutes (Boil)
1.2 g/L Chinook (11.4% Alpha) @ 5 Minutes (Boil)

Single step Infusion at 65°C for 90 Minutes. Boil for 90 Minutes

Fermented at 19°C with M44

M44 was slow to start, but has finished it's job in 10 days. Not as slow as I was expecting given some of the feedback. Will be cold crashing tonight.

 

[IsonAd]

I'm making an arrogant *******(ish) clone with homegrown Chinook hops:

Arrogant ******* (ipa)

Original Gravity (OG): 1.070 (°P): 17.1
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol (ABV): 6.88 %
Colour (SRM): 19.9 (EBC): 39.2
Bitterness (IBU): 94.4 (Average)

93% Maris Otter Malt
7% Special-B

1.2 g/L Chinook (11.4% Alpha) @ 90 Minutes (First Wort)
1.2 g/L Chinook (11.4% Alpha) @ 60 Minutes (Boil)
1.2 g/L Chinook (11.4% Alpha) @ 30 Minutes (Boil)
1.2 g/L Chinook (11.4% Alpha) @ 5 Minutes (Boil)

Interested in how this goes. I'll be doing an AB clone soon too but with caraaroma instead of special b, and I'll prob add a good chunk of flameout hops.

 

[AndrewQLD]

German Pilsner experimenting using a double decoction mash and getting rid of some leftover hops. The change in color from the decoction was amazing, the wort ended up looking like honey.

Estimated OG: 1.049 SG
Estimated Color: 5.8 EBC
Estimated IBU: 30.8 IBUs
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.40 kg Pilsner, Malt Craft Export (Joe White) ( Grain 1 97.0 %
0.14 kg Acid Malt (5.9 EBC) Grain 2 3.0 %
12.00 g Pride of Ringwood [9.00 %] - Boil 90.0 m Hop 3 14.7 IBUs
15.00 g Hallertauer Mittelfrueh [4.80 %] - Boil Hop 4 9.1 IBUs
15.00 g Hallertauer Mittelfrueh [4.80 %] - Boil Hop 5 7.0 IBUs
5.00 g BrewBrite (Boil 10.0 mins) Fining 6 -
2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 7 -


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 4.54 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 16.22 l of water at 60.0 C 55.0 C 15 min
Saccharification Add 6.49 l of water at 86.4 C 63.0 C 30 min
Saccharification Decoct 3.61 l of mash and boil it 68.0 C 30 min
Mash Out Decoct 8.35 l of mash and boil it 78.0 C 10 min

Sparge: Fly sparge with 15.76 l water at 78.0 C

 

[indica86]

Wow, that looks GREAT Andrew.
Recently have made a White IPA, an Amber, a Porter, another IPA, an APA and a Red Rye.
Needed to build up stocks.

 

[mje1980]

Next up is a plain pale ale.

Mostly mo, 5% caramunich 1, a touch of carapils and willamette. I'll try the Irish ale yeast in it.

1.043
25 Ibu

 

[Eagleburger]

Did a simple Coopers pale ale last night.



10kg BB ale
1kg BB wheat
Sprinkle of Calcium chloride
Pinch of ascorbic acid.

Mash in at 65 and kept there for two hrs.
Boil for 90 minutes
60g POR at 60min
20g fuggles at 10min(found in bottom of freezer)
Pitched a 4L starter of CPA yeast into 51L of 1.050 at 17degC and was in bed at 11pm. Not too bad considering I turned on the elements at 6pm.

 

[menoetes]

Big brew week this weeks - 3 brews down over 2 days... :icon_cheers:


Apollo Pale Ale (Standard/Ordinary Bitter)
25lts

Original Gravity (OG): 1.047
Final Gravity (FG): 1.011
Alcohol (ABV): 4.8%
Colour (EBC): 11.5
Bitterness (IBU): 32.9

86% Maris Otter Malt
7% Flaked Oats
7% Torrified wheat

0.2 g/lt Flaconers Flight 10.8%AA @ 60min
0.4 g/lt Flaconers Flight 10.8%AA @ 30min
1.0 g/lt Flaconers Flight 10.8%AA @ 15min
1.2 g/lt Galaxy 12%AA @ 5min

Wyeast 1318: London III

60min Mash @ 67'c, boil for 60min
Brewbrite and Yeast nutrient thrown in @ 10min

---------------------------------------------------------------------------------------------------------------------------------

Sally's Spiced Saison (Belgian Saison)
22lts

Original Gravity (OG): 1.049
Final Gravity (FG): 1.012
Alcohol (ABV): 4.8%
Colour (EBC): 7.9
Bitterness (IBU): 25.6

42% Briess Pale Ale Malt
12.5% Wheat Malt
8% Vienna
6.5% Flaked Oats
31% Liquid Pilsen Malt Extract

0.4 g/lt Magnum 14%AA @ 60min
0.9 g/lt D-Saaz 3%AA (Riwaka) @ 30min
0.9 g/lt D-Saaz 3%AA (Riwaka) @ 20min
0.9 g/lt D-Saaz 3%AA (Riwaka) @ 10min

1x 11g packet of Belle Saison Yeast (rehydrated)

Spices
1 teaspoon of grated ginger,
2 large pieces of cassia bark,
3 cloves - smashed,
1 teaspoon of Chinese 5 spice

Mashed @ 63'c for 30 min then 67'c for another 40min. 60min boil with spices, brewbrite, yeast nutrient and extract all added @ 10min.

-----------------------------------------------------------------------------------------------------------------------------

Simcoe Smash (American Pale/Bitter)
25lts

Original Gravity (OG): 1.046
Final Gravity (FG): 1.011
Alcohol (ABV): 4.4%
Colour (EBC): 7.1
Bitterness (IBU): 31.7

100% Barrett Burston Pale (2 Row) Malt

0.4 g/lt Simcoe 13.2%AA @ 60min
1.0 g/lt Simcoe 13.2%AA @ 15min
1.0 g/lt Simcoe 13.2%AA @ 5min

Wyeast 1272: American Ale II

Mashed for 60min @ 66'c. 60min Boil.

Brewbrite and yeast nutrient added to boil @ 10min

----------------------------------------------------------------------------------------------------------------------------------

It was a busy few days!

 

[mje1980]

Going to try a double double brewday so double of pale ale and double kolsh

Kolsh

96.4% ding pils
3.6% carapils

Long low mash at 62, 72-30, mashout

Not sure what hop yet, maybe saaz.

1.041
25 IBU
Wy 2565

 

[Eagleburger]

Simcoe Smash (American Pale/Bitter)
25lts

Original Gravity (OG): 1.046
Final Gravity (FG): 1.011
Alcohol (ABV): 4.4%
Colour (EBC): 7.1
Bitterness (IBU): 31.7

100% Barrett Burston Pale (2 Row) Malt

0.4 g/lt Simcoe 13.2%AA @ 60min
1.0 g/lt Simcoe 13.2%AA @ 15min
1.0 g/lt Simcoe 13.2%AA @ 5min

Wyeast 1272: American Ale II

Mashed for 60min @ 66'c. 60min Boil.

Brewbrite and yeast nutrient added to boil @ 10min

Found some Simcoe last night. Will brew it next week.

 

[paulyman]

Just finished a 36L brew, did Pratty1's Snoweater Ale.

 

[Brew Forky]

My first oatmeal Stout:

Pirate Stout (American Stout)

Original Gravity (OG): 1.058 (°P): 14.3
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 6.08 %
Colour (SRM): 42.6 (EBC): 83.9
Bitterness (IBU): 35.6 (Average - No Chill Adjusted)

74.07% American 2-Row
7.41% Chocolate
7.41% Flaked Oats
3.7% Crystal 40
3.7% Crystal 90
3.7% Roasted Barley

0.8 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)
0.7 g/L Willamette (5.4% Alpha) @ 15 Minutes (Boil)

0.0 g/L Whirlfloc Tablet @ 5 Minutes (Boil)

Single step Infusion at 68°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Danstar Nottingham


Recipe Generated with BrewMate

Brewing tomorrow. Go you good thing :beerbang: