What are you brewing 2015?

[Blind Dog]

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!!

Hope it turns out well, just wonder why you used Horizon hops for bittering and EKG rather than Fuggles as the late additions (although I'm not generally a fan of Fuggles I'm pretty sure they are used late on for flavour in TOP)

 

[technobabble66]

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

Oh yeah. Sorry, forgot to register them properly:
First is into the mash
Second is into the sparge (plus ~0.3g citric acid)
Third is into the boil.

Obviously the emphasis is on the CaCl2 to accentuate the malts, plus enough SO4 to help the hops a little and Mg (plus extra Ca) for the health of the yeast.

Also forgot to mention I cold-steeped all of the darker malts (ie: crystals & choc) over a few days, and then added it at mashout.
So the mash was basically just the TFFMMO + Amber. Therefore I needed the acidulated to drop the pH enough.

 

[technobabble66]

Hope it turns out well, just wonder why you used Horizon hops for bittering and EKG rather than Fuggles as the late additions (although I'm not generally a fan of Fuggles I'm pretty sure they are used late on for flavour in TOP)

Horizon is a very well known English hops variety traditionally used for bittering Old Ales...


Only kidding! I happen to have oodles of (free!!) horizon hops (thanks Temple Brewing!!) and I've found them to be great for bittering - very clean and smooth that ages well (to my tastes, so far) and have a (slight) orange citrusy element if used later.
So I use them early in the boil, and the UK style beers I've done recently should be better for any (minor/subtle) residual citrus flavour that survives the 40-60mins in the boil. I kinda see it as being a bit like my poor man's version of Challenger.

I'm currently at a stage where I (perhaps foolishly) believe if I'm going to use hops, I should get more out of them than just bitterness (if I can afford the few extra grams - currently I can). So I normally use the 40min mark as the main bittering step.

The "original" recipe calls for only Northern Brewer and Fuggles at 70mins, and EKG at 20mins (I believe). Wheeler's done a couple of versions of this recipe and that's the latest, so I'm assuming the most accurate.
For this TOP clone (partially sticking to wheeler) that means some fuggles at 40mins. Plus some horizon to replace the NB - I've never really gotten much from NB, and the basic descriptors for it don't endear it to me. Mint?! Wtf?
I wanted to try for a little more fuggles presence, so I've also used a bit late at 20mins, along with the main EKG dose. I love what EKG does to malts, so a little more was snuck in at flameout.
I'm aware that certain beers, especially some UK ales, should be almost solely malt driven and the hops shouldn't show a presence. However, I find EKG and fuggles generally do more to accentuate malts rather than stand separately, so I've amped up the hops in this malt focused Old Ale to see what the hops will do to the malts over time. And with the horizon at 40mins it's presence should be very minimal.

Tah Dah - the reasoning of a madman!

 

[Blind Dog]

Thanks!

 

[DU99]

Horizion
American IPA

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 5.240
Total Hops (g): 114.00
Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.40 %
Colour (SRM): 8.2 (EBC): 16.1
Bitterness (IBU): 86.0 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.536 kg Maris Otter Malt (86.56%)
0.454 kg Amber Malt (8.66%)
0.250 kg Gladfield Toffee Malt (4.77%)

Hop Bill
----------------
40.0 g Horizon Pellet (13% Alpha) @ 60 Minutes (Boil) (1.9 g/L)
14.0 g Horizon Pellet (13% Alpha) @ 20 Minutes (Boil) (0.7 g/L)
60.0 g Cascade Flowers (7.8% Alpha) @ 1 Minutes (Boil) (2.9 g/L)

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

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Safale US-05


Recipe Generated with BrewMate


The smell of malt ,and nailed the ABV

 

[waggastew]

Stew's Craft Brew's 100th Batch - Only fitting to brew a 1.115 US Barleywine replete with homegrown Chinook and Cascade hops. I have a 1L slurry of US-05 from a previous batch of pale ale that I woke up yesterday in a 1L starter. 10Kg of grain crushed, everything set to go, even some backup DME if I don't (and I probably won't) hit my targets.


Recipe: SAA-100 Stew's Craft Brews 100th Batch Anniversary Barleywine
Brewer: Stewart Smith
Asst Brewer: Kevin Smith (Father)
Style: American Barley Wine
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 37.04 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.099 SG
Estimated Color: 18.7 SRM
Estimated IBU: 111.9 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 76.9 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
5.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 2 47.0 %
4.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 3 37.6 %
0.47 kg Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4 4.4 %
0.47 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5 4.4 %
0.11 kg Chocolate, Pale (330.0 SRM) Grain 6 1.1 %
0.11 kg Special B Malt (180.0 SRM) Grain 7 1.1 %
0.47 kg Corn Sugar (Dextrose) (0.0 SRM) Sugar 8 4.4 %
110.00 g Magnum [12.50 %] - Boil 60.0 min Hop 9 111.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
45.00 g Homegrown Cascade [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
45.00 g Centennial [10.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
30.00 g Homegrown Chinook [13.00 %] - Boil 0.0 min Hop 13 0.0 IBUs
5.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 14 -
1.11 tsp Yeast Nutrient (Primary 3.0 days) Other 15 -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 10.64 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 30.02 l of water at 73.8 C 65.0 C 60 min

Sparge: Batch sparge with 2 steps (0.43l, 20.27l) of 75.6 C water
Notes:
------
Use 500mL of thick yeast slurry from PAA-1

 

[waggastew]

Stew's Craft Brew's 100th Batch - Only fitting to brew a 1.115 US Barleywine replete with homegrown Chinook and Cascade hops. I have a 1L slurry of US-05 from a previous batch of pale ale that I woke up yesterday in a 1L starter. 10Kg of grain crushed, everything set to go, even some backup DME if I don't (and I probably won't) hit my targets.


Recipe: SAA-100 Stew's Craft Brews 100th Batch Anniversary Barleywine

Updates:

- Missed pre-boil by a fair bit, needed some LDME to get to gravity. Given its only my 5th brew on my AG system I am not surprised. Should of done a double mash into one boil.

- DON'T use whole cone hops without a bag! Used some homegrown Chinook and Cacade, nice to use my own hops for 100th brew etc. Whole cone hops block drainage tubes like a bitch. Try to picture me pouring jugs full of cooled wort/hops/trub into the fermenter

- With the extra volume of the trub, my fermenter has less head space. It is now fermenting like a volcano and pushing the limits of glad wrap's containment properties. I have done two crops of the Krausen with a sanitised spoon in the last few hours to avoid a mess. God knows what will happen overnight.

If this beer actually makes it to the bottle/keg, then ages for 6 months without infection, it will make a nice story........

 

[fletcher]

putting this bad boy down tomorrow. kind of a hoppy pale ale / lower end IPA with a bit more malt focus.

pale 80
munich 8
crystal 6
amber 3
carapils 2
roast barley 1
to 1.052

magnum at 60, mosaic at 20, 5 and dry hopped to 50 ibu
us-05 at 16

sexytime. i'm excited.

 

[TheWiggman]

I had a hankering for a stout and managed to graciously score a free out of date 1098 yeast (cheers Cheaky Peak), so I had a second attempt at an oatmeal stout.


Recipe: Confederate Stout TYPE: All Grain
Style: Oatmeal Stout
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 36.7 EBC SRM RANGE: 43.3-78.8 EBC
IBU: 35.8 IBUs Tinseth IBU RANGE: 25.0-40.0 IBUs
OG: 1.052 SG OG RANGE: 1.048-1.065 SG
FG: 1.010 SG FG RANGE: 1.010-1.018 SG
BU:GU: 0.685 Calories: 427.1 kcal/l Est ABV: 5.5 %
EE%: 90.00 % Batch: 23.00 l Boil: 35.46 l BT: 75 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 4.455 kg Total Hops: 67.00 g oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
3.800 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 85.3 %
0.230 kg Oats, Flaked (2.0 EBC) Grain 2 5.2 %
0.180 kg Crystal, Dark - Barret Burston (250.0 EB Grain 4 4.0 %
0.180 kg Chocolate Malt , Pale - Bairds (550.0 EB Grain 3 4.0 %
0.065 kg Roast Barley (1150.0 EBC) Grain 5 1.5 %


Name Description Step Temperat Step Time
Protein Rest Add 15.36 l of water at 55.3 C 52.0 C 10 min
Saccharification Heat to 65.0 C over 15 min 65.0 C 60 min
'Head' rest Heat to 72.0 C over 10 min 72.0 C 40 min
Mash Out Heat to 78.0 C over 10 min 78.0 C 10 min

---SPARGE PROCESS---
Fly sparge with 26.56 l water at 75.6 C

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.037 SG Est OG: 1.052 SG
Amt Name Type # %/IBU
20.00 g First Gold [7.50 %] - Boil 60.0 min Hop 6 17.1 IBUs
15.00 g Target [11.00 %] - Boil 60.0 min Hop 7 18.8 IBUs
17.00 g Goldings, East Kent [5.00 %] - Boil 0.0 Hop 8 0.0 IBUs
15.00 g Target [11.00 %] - Boil 0.0 min Hop 9 0.0 IBUs

---NOTES------------------------------------
Used up leftover hops, hence odd combo. Was Challenger.
91% efficiency.
Used UT Quick Oats and toasted them on the stove. Some burning but very little.
Yeast was 1187, but due to free 1098 that was stepped up and used instead (8 months old)

Somehow utterly smashed the efficiency and hit 91%. I didn't have any rolled oats except for Uncle Toby's quick oats so hopefully these will be 'in character'. I gave them a light roast on a frying pan to add a bit of depth to it all.
Here's how the oats looked before applying heat:

And after, house smelling of popcorn:

On my brew system at the new house:

Really looking forward to this one.

 

[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.

Got lazy and did this friday.
03_04_15_EB (Extra Special/Strong Bitter (English Pale Ale))

Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 4.6 (EBC): 9.0
Bitterness (IBU): 32.8 (Average)

90.91% Pale Ale Malt
9.09% Wheat Malt

1.2 g/L Challenger (6.1% Alpha) @ 60 Minutes (Boil)
1.2 g/L Challenger (6.1% Alpha) @ 20 Minutes (Boil)
1.2 g/L Styrian Golding (4.4% Alpha) @ 10 Minutes (Boil)


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

Fermented at 18°C with Wyeast 1469 - West Yorkshire Ale

Notes: 2kg roasted at 150degC for 20 mins

Recipe Generated with BrewMate


Just went and top cropped some yeast. I am converted. Gonna make a Burton union system. :beer:

 

[oglennyboy]

Just popped into primary a rye & galaxy red (hopefully!) ale, using some home-roasted crystal & choc rye & fresh galaxy flowers.
Pale ale 66%
Rye 20%
Crystal rye 5%
Choc rye 1.5%
Amber 4.5%
Melanoidin 3%

OG 1.055, hoping for FG 1.014 for about 5.2%
Est about 35IBU

20g Magnum as it came up to the boil from about 90*
75g flowers at 20 & 10mins
100g flowers at flame out.

Did a step mash in my replacement BIAB urn, aiming for 20mins @ 52*, then 60mins @ 64* before mashout 10mins @ 72*.
Got out of hand though and ended up mashing at 68*, so might have to cut it with some dex to dry it out?
Also had a rubbish run with the boil, didn’t realise I had a fridge on the same circuit and it seems it was enough to not allow the element to get up to full steam. Only had a vigorous boil for the last 20mins, instead of the full 60. Mostly just a simmer.
Going to use WLP-001 and dry hop towards the end of ferment with more flowers.
Pic of the rye, crystal & choc… nope, doesn't want to attach it. Rest assured, it's pretty
cheers!

 

[takai]

Brewing up an amber ale to pitch ontop of my M07 cake from the ANZAC biscuit ale.

Slightly humid and rainy here today makes for very foggy brewing.

 

[paulyman]

Going to brew an Oatmeal Stout tomorrow, my first all grain dark beer. Very similar to TheWiggman's above, but I won't get anywhere near that efficiency. I got the recipe from a Home Brew book I was given as a wedding present.

Oatmeal Stout (Aunty Jack)
OG 1.055, IBU 31, EBC 60, ABV 5.4, Est Mash Efficiency 80%, Brewhouse Efficiency 66%

4.27 kg Marris Otter
0.61 kg Rolled Oats
0.37 kg Munich I
0.31 kg Chocolate Malt
0.31 kg Medium Crystal
0.24 kg Carafa II

20g Magnum @ 60
17g EKG @ 20
24g EKG @10

Also bought a Robust Porter fresh wort kit that I plan to pimp out with some frozen raspberries after primary.

I've split my washed WLP002 into two starters in preparation.

 

[Judanero]

It was one of those brew days today.

SAMUELS BROTHERS ENGLISH BROWN* (*-Was meant to be an ESB)

Maris Otter - 87.5%
Medium crystal(TF) 4.7%
Pale chocolate(TF) 4.7% (This was meant to be 2% but I misread my recipe and added the xtal amount instead, that's how it became a brown)
Carapils - 3.1%

Mash @ 66c for 3hrs (went to pick up two 200L drums for chilling water recirc, got held up at every turn) but had only dropped 1c in that time.

20g Target (11.8%AA) @ 45 (Gas ran out at 45, but I no chilled it and it was a fairly vigorous boil so hoping it's alright)

7g CaSO4 + 3g CaCl added @ 15 (Forgot tp add at beginning of mash, so adjusted amounts and add to boil)

25g Challenger (8.8%AA), 20g Northdown (7.1%AA), 20g EKG (5%AA), 4g Brewbright, 1 tsp yeast nurient... all @ flameout


Yeast = wyeast1318 London III on stir plate at the moment (thanks to Cheeky Peak for free packs)

 

[Judanero]

Knocked out another brew today, everything was much smoother.

SAMUELS BROTHERS PALE ALE No Chill

2.5kg Maris Otter, 2.5kg JW Trad Ale
200g Carapils
300g Pale Crystal
8g CaSO4, 6g CaCl, 3g MgSO4

Mash @ 66 for 100 min, 32L mash volume, Sparge with 7L

22g Magnum (14%AA) @ 60min

4g Brewbrite, 1tsp yeast nutrient @ 10min

Cube hop with 40g Willamette (5.5%AA) 30g Cascade (7%AA) 15g Citra (14%AA)

Will probably use US-05

Will dry hop with 1g/L Citra, 1g/L Cascade flowers, (maybe 0.5g/L Mosaic also) for 4-5 days.

 

[Phoney]

Is it a stout?

Is it an IPA?

India Stout Ale? That works.

OG: 1.061
IBU 65
SRM 35
ABV 6.5%

4.65kg Pale malt
510g oats flaked
450g chocolate malt
230g crystal medium
170g roasted barley

45g Magnum @ 60
28g Chinook @ 5
14g Apollo @ 5
28g Colombus @ 0

Dry hop 30g each of Apollo, Chinook & Colombus @ 3 days

Mash @ 66C
WLP001

 

[slcmorro]

Brewed this one yesterday:

Epic Japan
American Pale Ale

Bitterness (IBU): 13.6 (Average)

I'm tipping it'll be more bitter than 13.6 IBU with those additions...? Should be for a Pale Ale at least anyways.

I'm interested. What make's it 'Epic Japan'? Or is it purely a name?

 

[slcmorro]

La Fin Du Monde
Belgian Tripel

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 7.000
Total Hops (g): 60.00
Original Gravity (OG): 1.081 (°P): 19.6
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol by Volume (ABV): 8.43 %
Colour (SRM): 5.3 (EBC): 10.5
Bitterness (IBU): 31.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Pilsner (50%)
1.500 kg Wheat Malt (21.43%)
1.000 kg Candi Sugar, Clear (14.29%)
0.500 kg Vienna (7.14%)
0.250 kg Caravienna (3.57%)
0.250 kg Flaked Oats (3.57%)

Hop Bill
----------------
30.0 g Mt. Hood Pellet (5.2% Alpha) @ 60 Minutes (Boil) (1.4 g/L)
20.0 g Willamette Pellet (7.1% Alpha) @ 15 Minutes (Boil) (1 g/L)
10.0 g Willamette Pellet (7.1% Alpha) @ 5 Minutes (Boil) (0.5 g/L)

Misc Bill
----------------
5.0 g Coriander Seed @ 1 Minutes (Boil)
30.0 g Orange Peel @ 1 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Wyeast 3463 - Forbidden Fruit


Recipe Generated with BrewMate

 

[djgilmore]

I'm tipping it'll be more bitter than 13.6 IBU with those additions...? Should be for a Pale Ale at least anyways.

I'm interested. What make's it 'Epic Japan'? Or is it purely a name?

Was initially designed as a clone of Epic Pale ale that I brewed when I was living in Japan (recipe was a little different due to cost/availability there) but turned out to be one of the best beers I have made.

This was no chilled so ibu were considerably higher (late additions cube hopped)

 

[Dan Pratt]

putting this bad boy down tomorrow. kind of a hoppy pale ale / lower end IPA with a bit more malt focus.

pale 80
munich 8
crystal 6
amber 3
carapils 2
roast barley 1
to 1.052

magnum at 60, mosaic at 20, 5 and dry hopped to 50 ibu
us-05 at 16

sexytime. i'm excited.

Hi Fletcher,

That malt profile is very close to what I use for my American Amber Ale, should be quite malty.