What are you brewing 2015?

[crowmanz]

I imagine the heartache is worse than the 2 sentences typed on the Internet. Good luck :beer:

And to make things worse it had survived the cyclone, a 9+hr drive, barge trip to straddie, and was for my brothers 18th family get together. luckily I had a 2nd keg (but only a kit honey wheat beer) and that it poured into the bottom of the wheelie bin thing I had it in. I still drank plenty of the ice/water/beer mixture that night, it wasn't going to beat me ahaha.

Weeknight brewing though went better than expected. I had a timer set up to my urn to start heating the water 30mins before I got home, mashed in around 5.15pm and cubed by around 8.30-9pm. Only trouble I had was a no-chill cube that wanted to slowly suck in air, keg lube and thread tape helped but will chuck it in FV and yeast ASAP.

 

[wide eyed and legless]

Missed out last winter on the Plum Porter I was going to make definitely on my list to do this year I had all my ingredients ready to go last year even the plums but haven't brewed for a year. I will be adding prune juice instead of the plums so it will be a bit of trial and error to get the quantity of prune juice right. Really enjoyed this drink when in the UK last year.

 

[Dan Pratt]

Planned for this weekend to fill a mates keg .

American Pale Ale

OG - 1.052
FG - 1.010
ABV - 5.6%
IBU - 38
EBC - 12
Vol - 20Lt

Malts

87% Briess 2 Row
10% Wheat Malt
3% Medium Crystal (60L)

Mash Profile - MI/58c, 55c/10m, 65c/40m, 72c/20m, 78c/30m

Hops

Simcoe & Citra @ 20m = 15 ibu
Simcoe & Citra @ 10m = 15 ibu
Simcoe, Citra & Galaxy @ 2m = 8 ibu

Fermented with WLP001 @ 19c - increase to 21c after 4days of ferment.

Dry hopped with Simcoe, Citra & Galaxy 3g/L for 5-7days @ 21c

Misc - Yeast Nutrient, Whirlfloc, Pure O2, Gypsum 15g.

B)

 

[Adam Howard]

Knocking this out as we speak.

Recipe: SMaSH Blonde (Mosaic)

Recipe Specifications
--------------------------
Boil Size: 52 l
Post Boil Volume: 46.80 l
Batch Size (fermenter): 40.00 l
Bottling Volume: 39.00 l
Estimated OG: 1.048 SG
Estimated Color: 2.9 SRM
Estimated IBU: 27.2 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
18.00 g Gypsum
16.00 g Epsom Salt
4.00 g Calcium Chloride
8.00 kg Pilsen (Bestmalz) (1.8 SRM)
10g Mosaic [13.10 %] - Boil 60.0 m 8.2 IBUs
20g Mosaic [13.10 %] - Boil 30.0 m 12.6 IBUs
1.00 Items Whirlfloc Tablet
20g Mosaic [13.10 %] - Steep/Whirl 30.0m 6.3 IBUs
US-05 harvested from currently fermenting batch.


Mashed at 66 for 60 mins. Sparged with 36L at 76 degrees. Salt additions split in half across mash water and sparge water.

Tried to replicate the volumes for my last SMaSH. Wondering whether I'll get over the calculated efficiency like I did last time. Until I fork out for a new refractometer I'm stuck basing my efficiencies off the gravity/volume into the fermenter (which is the overall efficiency calculation anyway!).

First time brewing with Mosaic. Smells BEAUTIFUL.

 

[Adam Howard]

Knocked out the two 17L cubes and filled a stockpot with approx. 6L of wort until the kettle ran dry, gave the stockpot a quick heat on the stove and then chilled the wort in the sink. Harvested a schooner of US-05 cake from a freshly kegged batch and tossed it in the stockpot, head off to do some shopping, come back 45 mins later to THIS!



The Mosaic hop aroma already coming out of this krausen is delicious.

 

[Dan Pratt]

^ ^

Recently made a Rye Pale Ale with Mosaic @ 10, 5 WP and Dry Hopped 2g/L - excellent hop! :icon_drool2:

 

[fletcher]

Planned for this weekend to fill a mates keg .

American Pale Ale

OG - 1.052
FG - 1.010
ABV - 5.6%
IBU - 38
EBC - 12
Vol - 20Lt

Malts

87% Briess 2 Row
10% Wheat Malt
3% Medium Crystal (60L)

Mash Profile - MI/58c, 55c/10m, 65c/40m, 72c/20m, 78c/30m

Hops

Simcoe & Citra @ 20m = 15 ibu
Simcoe & Citra @ 10m = 15 ibu
Simcoe, Citra & Galaxy @ 2m = 8 ibu

Fermented with WLP001 @ 19c - increase to 21c after 4days of ferment.

Dry hopped with Simcoe, Citra & Galaxy 3g/L for 5-7days @ 21c

Misc - Yeast Nutrient, Whirlfloc, Pure O2, Gypsum 15g.

B)

can that mate be me? my kegs need filling too

 

[Kumamoto_Ken]

An ordinary bitter for me today, Wheeler's Boddingtons Bitter recipe.

Maris Otter 91.5%
Medium Crystal 5.7%
Sugar 2.8%

Mash at 66 for 90 minutes.
OG of 1.035

90 minute boil with Whitbread Goldings @90 min to 27IBU
Cube hop with Fuggles to add an extra 2-3IBU.

WLP-002 starter will be ready to pitch tomorrow.

 

[jefin]

Going down today. Imperial Red IPA

IRA (Imperial IPA)

Original Gravity (OG): 1.085 (°P): 20.4
Final Gravity (FG): 1.019 (°P): 4.8
Alcohol (ABV): 8.69 %
Colour (SRM): 14.7 (EBC): 29.0
Bitterness (IBU): 202.7 (Average)

79.68% Pale Ale Malt
13.28% Munich I
4.25% Crystal 60
2.26% Caramunich I
0.53% Roasted Barley

4.8 g/L Amarillo (8.6% Alpha) @ 90 Minutes (Boil)
1.6 g/L Simcoe (12.2% Alpha) @ 90 Minutes (Boil)
1.6 g/L Warrior (15.8% Alpha) @ 90 Minutes (Boil)

Single step Infusion at 67°C for 60 Minutes. Boil for 90 Minutes

Fermented at 18°C with Wyeast 1084 - Irish Ale

Continuously hopped over the 90mins, DFH90 minute style.

Cheers Jefin

 

[waggastew]

American Pale Ale from the AHA winners recipe list from a few years back

Recipe: ODP-1 - Opening Day Pale Ale
Brewer: Stewart Smith
Asst Brewer: 
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0) Recipe from AHA winners circle

http://wiki.homebrewersassociation.org/OpeningDayPaleAle

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: 1.060 SG
Estimated Color: 6.7 SRM
Estimated IBU: 55.2 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 69.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
2.50 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -             
5.60 kg               Pale Malt (2 Row) US (2.0 SRM)           Grain         3        81.7 %        
0.42 kg               Biscuit Malt (23.0 SRM)                  Grain         4        6.1 %         
0.42 kg               Caramel/Crystal Malt - 10L (10.0 SRM)    Grain         5        6.1 %         
0.42 kg               Wheat, Torrified (1.7 SRM)               Grain         6        6.1 %         
15.00 g               Centennial [10.00 %] - Boil 30.0 min     Hop           7        12.3 IBUs     
15.00 g               Simcoe [13.00 %] - Boil 30.0 min         Hop           8        16.0 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        9        -             
30.00 g               Centennial [10.00 %] - Boil 10.0 min     Hop           10       11.6 IBUs     
30.00 g               Simcoe [13.00 %] - Boil 10.0 min         Hop           11       15.1 IBUs     
30.00 g               Centennial [10.00 %] - Boil 0.0 min      Hop           12       0.0 IBUs      
30.00 g               Simcoe [13.00 %] - Boil 0.0 min          Hop           13       0.0 IBUs      
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         14       -             
1.11 tsp              Yeast Nutrient (Primary 3.0 days)        Other         15       -             
30.00 g               Centennial [10.00 %] - Dry Hop 7.0 Days  Hop           16       0.0 IBUs      
30.00 g               Simcoe [13.00 %] - Dry Hop 7.0 Days      Hop           17       0.0 IBUs      


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6.85 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 22.38 l of water at 75.6 C          67.0 C        60 min        

Sparge: Batch sparge with 2 steps (1.72l, 17.23l) of 75.6 C water

 

[paulyman]

Brewing a 36L batch of Pratty1's Amber Ale #5 tomorrow. Couldn't source any Citra, so subbing in Mosaic (my new fav anyway).

 

[Dan Pratt]

Brewing a 36L batch of Pratty1's Amber Ale #5 tomorrow. Couldn't source any Citra, so subbing in Mosaic (my new fav anyway).

Mosaic will be great! I made a rye pale ale recently with it and it would be great with this AAA. Hope it turns up trumps

 

[paulyman]

Yeah I did an all Mosaic IPA, it was brilliant. Can't wait to try it.

Bottling the Snoweater ale tomorrow as well and will wash the yeast from it for this batch. It tastes amazing, great malt hit and the Chinook really adds to it.

 

[Dan Pratt]

Bottling the Snoweater ale tomorrow as well and will wash the yeast from it for this batch. It tastes amazing, great malt hit and the Chinook really adds to it.

you made the snow eater ale, nice one! I have about 4 liters left in the keg and its a nice beer, if I make that again I think I will include a whirlpool addition of about 2g/L and get those oils right through.

The Illawarra IPA, did you post that into this thread?

 

[paulyman]

Can't remember if I posted the recipe or not. So here it is.

Illawarra Flame (IPA):

66% BHE

V1 - 80% Pale, 15% Vienna, 5% Crystal

20g Mosaic @ First Wort Hop
45g Mosaic @ 20
35g Mosaic @ 10
150g Mosaic @ Dry Hop for 5 days

OG 1.072 (1.070 actual), IBU's 62, EBC 19, ABV 7.4%

The mash schedule was 63 for 15, 67 for 60, 72 for 20 and mash out at 78 for 10.

WLP001 at 20 degrees.

 

[hwall95]

Return of the Hefe:

OG: 1.051 EBC: 6
FG: 1.012 IBU: 12
Size: 23L

3.12kg - 60% Wheat Malt -Wey
2.08kg - 40% Pilsner Malt - Wey
9g Magnum @ 60min
Wyeast 3638 - Bavarian Wheat

Repeat batch since the 1st turned out fantastic, time to test the repeatability of the my brewing process.

Slight changes though, dropped the mash from 67 to 65/66 to hopefully make it slightly more drier

 

[Matt]

SMaSH Gordon:

1.037 worth of Voyager Veloria at 68oC (BIAB)
Whitbread Goldings Variety 25 IBU @ 60 mins
Another 3 IBU at 10 mins
Whirlfloc at 5 mins
Repeated 10 min addition at knockout.

Chucked in S-04 because my Bedford Ale starter is sulking. It's been 24 hours and it sure as hell doesn't <_<

 

[IsonAd]

Made Jamils West coast blaster american amber a few weeks back. Not all that impressed I have to say. It's got no where near the hop punch I was hoping for. Can't decide if it's me (more than likely but I hit all my numbers) or the recipe isn't all that 'blasting'.

 

[indica86]

Recipe: Benny's Big Red
Brewer: Grumpy
Style: American IPA

Recipe Specifications
--------------------------

Batch Size (fermenter): 23.00 l
Estimated OG: 1.063 SG
Estimated Color: 28.7 EBC
Estimated IBU: 65.5 IBUs
Brewhouse Efficiency: 75.00 %


Ingredients:
------------
Amt Name Type # %/IBU
7.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
5.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 2 78.7 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 3 15.7 %
0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 3.9 %
0.10 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 5 1.6 %
25.00 g Chinook [12.60 %] - Boil 75.0 min Hop 6 30.5 IBUs
75.00 g Santiam [6.60 %] - Steep/Whirlpool 20.0 Hop 7 13.9 IBUs
50.00 g Jarrylo [15.10 %] - Steep/Whirlpool 20. Hop 8 21.2 IBUs

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

 

[Black n Tan]

Made Jamils West coast blaster american amber a few weeks back. Not all that impressed I have to say. It's got no where near the hop punch I was hoping for. Can't decide if it's me (more than likely but I hit all my numbers) or the recipe isn't all that 'blasting'.

I agree that it wasn't overly hoppy, so I dry hop with 2g/L (Amarillo and Simcoe). It was well received at the Vic 2014 case swap. Is it in a keg or bottle? If it is kegged you could keg hop it.