What are you brewing 2015?

[IsonAd]

Bottle unfortunately. I too dry hopped about 2g/l of Amarillo and cascade. Still not much going on. I think the crystal just overrides it. Colour looks nice but its too sweet for me and doesn't have that raison or chewey caramel flavour I was expecting either.

 

[Kumamoto_Ken]

Having a crack at a Fuller's London Pride clone using the recipe in BYO mag.

OG 1.041
FG 1.010

Maris Otter 91.1%
Medium Xtal 8.9%

Mash at 65C for 90 minutes.

Target for 60 minutes and Challenger and Northdown cube hopped. Est IBU of 33.

Will ferment using a 2nd gen WLP-002 slurry.

 

[technobabble66]

Hey KK.
V keen to hear how this goes.
I was surprised w the BYO recipe that they didn't use EKG in the cube w the challenger.
Pls report when it's drinking!

 

[Kumamoto_Ken]

Hey KK.
V keen to hear how this goes.
I was surprised w the BYO recipe that they didn't use EKG in the cube w the challenger.
Pls report when it's drinking!

I ummed and ahhed a bit over this brew to be honest.

I was tossing up between three recipes: Wheeler, BYO and the Electric Brewery. Only one of the three (Wheeler) included EKG.
In the end it seemed the the BYO recipe was the way to go, particularly given the Fuller's Brewing Director had supposedly reviewed the recipe and gave it the nod.

I'll report back as you suggest. Cheers.

 

[technobabble66]

Apparently Wheeler generally goes to the brewery in question and basically wrangles the actual recipe out of the brewers (where possible). I'm assuming he needs to fill the gaps with some/many of them, but he seems to be recognized in the UK as presenting the recipes as authentic as possible.
One minor note is that there will be differences in how a recipe works at a macro scale as opposed to our scale. And the yeast details are normally absent - somewhat important for UK ales.
I could easily be mistaken, but that's the impression I got of Wheeler, while researching Theakstons Old Peculier (and Fullers LP).
Didn't know the fullers BD gave the BYO version the nod. Not sure if that reassures me though. They're sly buggers, those brewers!
I tried some on tap a few weeks ago and I decided/guessed I'd need to use EKG in it somewhere, and also do a reduction to get that LP flavour.
Did/will you do a boiled reduction of the wort?

 

[Kumamoto_Ken]

One minor note is that there will be differences in how a recipe works at a macro scale as opposed to our scale. And the yeast details are normally absent - somewhat important for UK ales.
Didn't know the fullers BD gave the BYO version the nod. Not sure if that reassures me though. They're sly buggers, those brewers!
Did/will you do a boiled reduction of the wort?

It's definitely not the 'real' Fuller's recipe. The BYO article stated they do a parti-gyle and the blend the different strength runnings to do everything from Chiswick Bitter (3.5%) to Golden Pride (8.5%) (link).
The BD reviewed the BYO recipe and I guess suggested it was ok in that it would give something similar.

Happy with the yeast though because as far as I know WLP002 is the Fuller's yeast.
I didn't do a boiled reduction or anything fancy...plain old single infusion with a mashout (BIAB).

 

[Adam Howard]

Knocking out my first Belgian Dark (Jamil's BCS recipe) tomorrow. Found my refractometer so I'm hoping I'll hit all my numbers!

Recipe: Belgian Dark Strong
Brewer: Adam

Recipe Specifications
--------------------------
Boil Size: 47.52 l
Post Boil Volume: 37.02 l
Batch Size (fermenter): 34.00 l
Bottling Volume: 33.00 l
Estimated OG: 1.100 SG
Estimated Color: 23.6 SRM
Estimated IBU: 30.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.6 %
Boil Time: 90 Minutes

Ingredients:
------------

9.70 kg Pilsen (BestMalz) 62.2 %
1.70 kg Munich (BestMalz) 10.9 %
0.84 kg Aromatic Malt (Dingemans) 5.4 %
0.84 kg Caramunich II (Weyermann) 5.4 %
0.84 kg Special B (Dingemans) 5.4 %
0.42 kg Melanoidin (Weyermann) 2.7 %
0.42 kg Wheat (BestMalz) 2.7 %
40.00 g Horizon [11.50 %] - First Wort 90.0 min 33.8 IBUs
0.84 kg Table Sugar 5.4 %
1.0 pkg Belgian Abbey II (Wyeast Labs #1762)


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 15.59 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 45.00 l of water at 53.5 C 50.0 C 10 min
Saccharification Heat to 67.0 C over 20 min 67.0 C 90 min
Mash Out Heat to 78.0 C over 12 min 78.0 C 10 min

Sparge: Fly sparge with 17.30 l water at 75.6 C

 

[mofox1]

Big chewy stout:

OG: 1.075
FG: 1.021
IBU: 45

70% MO
10% Amber
4% Brown
4% Choc
4% Wheat
3% Light Crystal (30)
2% Roasted Barley
2% Roasted Wheat
1% Caraaroma

Mashed low - 62ish. I'd like to call it a single step but it was more a sliding scale from 58 to 62 followed by a ramp up to mash out after about 45min.

Bittered with Columbus to about 18 IBU, made up the rest with EKG at 30, 10, 0min, & cube additions of EKG & Chinook flowers.

Got a Burton Ale yeast (WLP023) spinning up now. Been under water since August, and took off well!

 

[yum beer]

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'.

Someone fell for the ol' American over the top "lets make out its way better than it really is"bullshit.
Lesson learnt one hopes.

 

[Tahoose]

Having a crack at a Fuller's London Pride clone using the recipe in BYO mag.

OG 1.041
FG 1.010

Maris Otter 91.1%
Medium Xtal 8.9%

Mash at 65C for 90 minutes.

Target for 60 minutes and Challenger and Northdown cube hopped. Est IBU of 33.

Will ferment using a 2nd gen WLP-002 slurry.

I prefer the London pride to the esb, might have to do a version of this at some point.

 

[technobabble66]

Same.
Went to get a pint of the ESB at the Northern Git in Thornbury weeks ago. They have both Fuller's ESB and London Pride on tap. The guy at the bar gave me a taster of both and the LP was far better for my tastes.
So LP it was - that pint went down mighty well with a braised pork cheek.

 

[Weizguy]

Schneider Weisse - Classic Euro beer
Brew Type: All Grain Date: 29/03/2015
Style: Weizen/Weissbier Brewer: Seth
Batch Size: 25.00 L
Boil Volume: 31.26 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 % Equipment: Esky w manifold and 58 litre keggle
Actual Efficiency: 80.0 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
3.17 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 61.4 %
0.85 kg Pilsner (Weyermann) (3.3 EBC) Grain 16.5 %
0.85 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 16.5 %
0.29 kg Caramunich I (Weyermann) (100.5 EBC) Grain 5.6 %
18.00 gm Hallertauer [5.20%] (90 min) Hops 11.2 IBU
9.00 gm Hallertauer [5.20%] (15 min) Hops 1.5 IBU
0.91 tsp Brew Brite (Boil 0.0 min) Misc
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) [Wyeast Activator pack] Yeast-Wheat

Beer Profile Estimated Original Gravity: 1.052 SG (1.044-1.052 SG
Estimated Final Gravity: 1.008 SG (1.010-1.014 SG
Estimated Color: 12.6 EBC (3.9-15.8 EBC)
Bitterness: 12.7 IBU (8.0-15.0 IBU)
Estimated Alcohol by Volume: 5.7 % (4.3-5.6 %)
Actual Calories: 485 cal/l


Mash Profile Name: Weizen Muli-step infusion Mash Tun Weight: 3.00 kg
Mash Grain Weight: 5.16 kg Mash PH: 5.4 PH
Grain Temperature: 20.0 C Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash-in ( hydration/ ferulic acid rest) 37.0 C 30 min
Protein rest (wheat beer) 50.0 C 20 min
Sacc rest 63.0 C 60 min
Step Add 76.0 C 10 min

 

[Topher]

I have a textbook dry stout bubbling away right now.

70% Muntons Pearl Ale Malt
20% Flaked Barley
10% Roast Barley

Looks black and foreboding, smells sweet and delicious.

 

[mofox1]

I have a textbook dry stout bubbling away right now.

70% Muntons Pearl Ale Malt
20% Flaked Barley
10% Roast Barley

Looks black and foreboding, smells sweet and delicious.

Looks a hell of a lot easier than the one I just did... Yet to use the flaked barley too.

 

[mofox1]

Just finished cubing.
Simple Saison / Rhubarb Saison:

Making up two 16L cubes, one of 'em will be hit with a couple kg's rhubarb in a miniboil.

OG: 1.058
FG: 1.009 (or hopefully below)

65% Pilsner
15% Wheat
10% Cane Sugar
5% Munich I
2.5% Acidulated
2.5% CaraRed

Mashed ~61 for 90min, with a 90 min boil. EKG & Willamette to 23 IBU at 60min, ~4 IBU of Saaz (0.9g/L) at 5min for a total of ~27 IBU.

Just shy of my target - only hit 1.054, will just add whatever 0.004 equates to in cane sugar prior to pitching.

First saison, going to use old 3724 for this one, although next ones might be the frenchie according to reports on its better attenuation.

 

[going down a hill]

Its been too long between Irish Red Ales for me so that is what I'm brewing tomorrow. The only thing out of whack is the colour but the Spec B will do good things for this brew so it'll be more like a dark red verging on brown. Can't wait!

51 - Irish Red with Special B
Irish Red Ale

Recipe Specs
----------------
Batch Size (L): 28.0
Total Grain (kg): 6.100
Total Hops (g): 60.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.56 %
Colour (SRM): 25.1 (EBC): 49.4
Bitterness (IBU): 22.7 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.500 kg Golden Promise Malt (90.16%)
0.300 kg Roasted Barley (4.92%)
0.300 kg Special-B (4.92%)

Hop Bill
----------------
20.0 g East Kent Golding Pellet (6.7% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
20.0 g East Kent Golding Pellet (6.7% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
20.0 g Styrian Golding Pellet (4.8% Alpha) @ 15 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
10.0 g Calcium Chloride
5.0 g Epsom Salt (MgSO4)
1 Irish Moss tablet
3.0 g Yeast Nutrient

Step mash 55-10, 65-40, 72-10 & 78-10
Fermented at 16°C with Wyeast 1084 - Irish Ale


Recipe Generated with BrewMate

 

[menoetes]

I put these two down just before the weekend, thanks to Hwall95 for the Hefe recipe.

Harry's Hefe (German Hefeweizen)
25lts

Original Gravity (OG): 1.050
Est. Final Gravity (FG): 1.012
Alcohol (ABV): 4.9%
Colour (EBC): 7.5
Bitterness (IBU): 12.9

50% Wheat Malt
50% Pilsner Malt
+ 300g of Rice hulls

0.4 g/lt of Magnum 13%AA @ 60min

Wyeast 3333: German Wheat

20min mash @ 43'c then raise to 66'c for 60min, mash out at 78'c
Boil for 90min
Brewbrite and Yeast nutrient thrown in @ 10min

&

Mosaic APA (American Pale Ale)
25lts

Original Gravity (OG): 1.047
Final Gravity (FG): 1.011
Alcohol (ABV): 4.6%
Colour (EBC): 8.2
Bitterness (IBU): 26

75% Pale Malt
25% Wheat Malt

1.0 g/lt Mosaic 12.2%AA @ 20min
1.0 g/lt Mosaic 12.2%AA @ 10min
1.0 g/lt Mosaic 12.2%AA @ 0min
1.0 g/lt Mosaic 12.2%AA @ Dry Hopped

Wyeast 1272: American Ale II

60min Mash @ 65'c, boil for 60min
Brewbrite and Yeast nutrient thrown in @ 10min

The bitterness is a bit low for an APA but I was kinda aiming something between a Mosaic-driven Pacificale and a Mosaic APA - I think I may have found a nice middle-ground (or at least I hope so).

 

[Eagleburger]

Prepping for tomorrow nights brew. An english ale with challenger and Goldings.
1. Divide Wyeast 1469, 50ml for ron and the remainder into a starter.

2. Roast 2kg malt for 20 mins @ 150degC.

3. Fill Pot with 70L. Takes about 24hrs to dribble through twin carbon filters.

 

[technobabble66]

Theakston's Old Peculier clone.
(modified to results)

Vol = 25L
OG = 1.064
FG = 1.018
IBU = 31.3
EBC = 50
alc= 6.4%

5.25 kg TFFMMO (Yeah, baby!!)
0.25 kg Simpsons Amber
0.2 kg Simpsons Choc (~1200 EBC)
0.15 kg Simpsons Med Crystal
0.075 kg Simpsons Dark Crystal
0.1 kg Wey CaraAroma
0.1 kg Wey Acidulated

(Basically = 0.225kg Crystal, ~225EBC guesstimated)

Mash 24L, Sparge 10L
55/67/72/78 for 5/60/15/2

4.1g CaCl2 + 1.4g CaSO4 + 1.7g MgSO4
1.7g CaCl2 + 0.6g CaSO4 + 0.7g MgSO4
1.5g CaCl2 + 0.5g CaSO4 + 0.5g MgSO4

20g Horizon @ 40mins
20g Fuggles @ 40mins
15g Fuggles @ 20mins
20g EKG @ 20mins
15g EKG @ 0 mins
15g EKG dry-hopped

Also did a reduction of 3L boiled down to ~0.5L, with only 2 boil-overs <_<

MJ03 (Dark Ale) pitched at 22°C (rehydrated), x 2 packs.

This is a modified version of what i believe is Graham Wheeler's latest version of his clone for TOP - more hops (& late) and more malts.
Fingers crossed!!

 

[JasonP]

Theakston's Old Peculier clone.
(modified to results)

Vol = 25L
OG = 1.064
FG = 1.018
IBU = 31.3
EBC = 50
alc= 6.4%

5.25 kg TFFMMO (Yeah, baby!!)
0.25 kg Simpsons Amber
0.2 kg Simpsons Choc (~1200 EBC)
0.15 kg Simpsons Med Crystal
0.075 kg Simpsons Dark Crystal
0.1 kg Wey CaraAroma
0.1 kg Wey Acidulated

(Basically = 0.225kg Crystal, ~225EBC guesstimated)

Mash 24L, Sparge 10L
55/67/72/78 for 5/60/15/2

4.1g CaCl2 + 1.4g CaSO4 + 1.7g MgSO4
1.7g CaCl2 + 0.6g CaSO4 + 0.7g MgSO4
1.5g CaCl2 + 0.5g CaSO4 + 0.5g MgSO4

20g Horizon @ 40mins
20g Fuggles @ 40mins
15g Fuggles @ 20mins
20g EKG @ 20mins
15g EKG @ 0 mins
15g EKG dry-hopped

Also did a reduction of 3L boiled down to ~0.5L, with only 2 boil-overs <_<

MJ03 (Dark Ale) pitched at 22°C (rehydrated), x 2 packs.

This is a modified version of what i believe is Graham Wheeler's latest version of his clone for TOP - more hops (& late) and more malts.
Fingers crossed!!

Can you explain those salt additions? Also why add acidulated malt?