What are you brewing 2015?

[indica86]

Viking Beer time!!!
Recipe: Pillage Pale
Brewer: Grumpy

Recipe Specifications
————————–

Batch Size (fermenter): 23.00 l
Estimated OG: 1.059 SG
Estimated Color: 29.4 EBC
Estimated IBU: 34.8 IBUs

Ingredients:
————
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 2 67.2 %
1.00 kg Smoked Malt (Weyermann) (3.9 EBC) Grain 3 16.8 %
0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 4 8.4 %
0.20 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 5 3.4 %
0.10 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 1.7 %
0.10 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 7 1.7 %
0.05 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 8 0.8 %
30.00 g Northern Brewer - Boil 60.0 min Hop 9 16.7 IBUs
30.00 g Juniper Berries (Boil 20.0 mins) Spice 10 -
4.00 g Brewbrite (Boil 10.0 mins) Fining 11 -
100.00 g Northern Brewer - Steep/Whirlpo Hop 12 27.9 IBUs

 

[Phoney]

Viking Beer time!!!
Recipe: Pillage Pale
Brewer: Grumpy

No yeast?

Otherwise looks interesting, though 30g of juniper berries seems like a lot! You brewed with them before?

 

[indica86]

Yeah MJ's British Ale.
As for Juniper Berries - I have not used them in beer before. It smelt AMAZING so may be okay>? unsure????!!!

 

[Danscraftbeer]

Don't use Juniper Berries! - that is my personal rule anyway.
Yeah they smell exotic. (no good in beer) It tastes like soap in your Beer. Just my personal experience. 2 times,

 

[indica86]

We'll see......

 

[paulyman]

We'll see......

Hopefully it's like coriander. My best mate can't eat it fresh as he just gets a soapy taste, I love it and get no weird taste.

 

[indica86]

I made gin with the same berries,,,, no soap, just depressing gin ness

 

[Danscraftbeer]

I gave it the name (Gin Ale). The intension of a Beer with a Gin character. Then again I judged it bottled for 2 months.
I still have it bottled for 12 months now I should try another bottle. :drinks:

 

[Midnight Brew]

Brown and Gold Porter
82% TFFMMO
8% Simpsons Brown
4% Caraaroma
4% Caramunich III
2% Carafa Special I

67/72/78 for 60/10/Raise bag

FWH First Gold to 25ish IBU
25g First Gold into each cube
1.045 / 31IBU / 0.7 BU

WLP037 Yorkshire Square for cube 1
WLP022 Essex for cube 2

 

[Danscraftbeer]

Boiling this as I post it.

Choc Ale - 3 (An evolving brew thang thats been good everytime. Not adding any Ghost Pepper Chili this time)
This time for a 19lt brew it is:

4kg Ale Malt - 76.9%
500g Chocolate Malt - 9.6%
400g Cara Malt - 7.7%
300g Wheat Malt - 5.8%
Total Grain = 5.2kg
Mash - Light Body Batch Sparge. (I want it to be a dry dark ale) I sparge aproximately 4 X 7lt to get final run off 1.009.
Pre boil = 40lt.......yes that is true, then hard boil for around 30min down to 32lt level before adding first hops.. :huh: B)
1/2 Whirfloc Tablet for the last 15min.

60g Columbus Pellets 2013 age estimate at 11% Alpha:- 30g for 60min. 30g for 5 minutes.
50g Willamete Pellets for Dry Hopping.

1 tblsp Coffee Beans fresh crushed just before adding at flame out. (new addition to this brew)
20g Oak Chips (in small weighted hop bag) boiled in 200g of the finished beer (pressure canned might be a go!)
cooled somewhat and all gently added to keg.

Water profile for 14lt mash water matched to Ireland-Dublin water. (Only because I undershoot gravity with Dark Worts???)
Testing to see if adjusting the water chemistry will hit the mark in efficiency. So its....
3.7g Chalk. Calcium Carbonate (CaCo3)
1.4g Epsom Salts
0.8g Baking Soda

Yeast is Mangrove Jacks - Newcastle Dark Ake. (Never used this before)
Started in 600ml of last Cascade Harvest Ale Wort diluted, boiled and cooled - Grav = 1.038.
Stir Plate after 4 hours is alive and frothing. :kooi:

Will edit to add the opening gravity and efficiency results. B)

 

[neal32]

<24 hours into a tweaked oatmeal stout off madfermentationist.com with 1084

 

[manticle]

[QUOTE="Danscraftbeer/]

Water profile for 14lt mash water matched to Ireland-Dublin water. (Only because I undershoot gravity with Dark Worts???)
Testing to see if adjusting the water chemistry will hit the mark in efficiency. So its....
3.7g Chalk. Calcium Carbonate (CaCo3)
1.4g Epsom Salts
0.8g Baking Soda


[/QUOTE]Where's the water profile you're emulating from (as in text/software)? Modern dublin water is soft.

 

[technobabble66]

Brown and Gold Porter
82% TFFMMO
8% Simpsons Brown
4% Caraaroma
4% Caramunich III
2% Carafa Special I

67/72/78 for 60/10/Raise bag

FWH First Gold to 25ish IBU
25g First Gold into each cube
1.045 / 31IBU / 0.7 BU

WLP037 Yorkshire Square for cube 1
WLP022 Essex for cube 2

Hey MB (& any others),
What impact do you find you get from the FWH rather than other additions? Is it more flavorsome or smoother than other bittering/early additions?

 

[Midnight Brew]

Hey MB (& any others),
What impact do you find you get from the FWH rather than other additions? Is it more flavorsome or smoother than other bittering/early additions?

Spot on. I switched to it a very long time ago and never reverted back to 60min additions. I find the bitterness is still there but not as harsh. A much smoother biterness with more flavour (and very pleasant) that comes through then a 60min addition. It really comes forward in a beer with no other additions with perhaps more of a malt or yeast focus.

Although I may be a bit biased because I have FWH the last 28 double batches.

 

[verysupple]

I've got a batch of my house SMaSH on the boil.

Transatlantic SMaSH Hit

Maris Otter / Centennial SMaSH

OG: 1.045
FG: 1.010
ABV: 4.9 % (after bottle priming)
IBU: 30
EBC: ~6

Centennial to give a total of 30 IBU
1 g/L Centennial at 20 min
1 g/L Centennial at 0 min

Wy1272 at 18 C (I usually use Wy1056 but thought I'd give Wy1272 a go)

 

[Danscraftbeer]

Where's the water profile you're emulating from (as in text/software)? Modern dublin water is soft.

I use Beersmith 2. The profile is supposed to be good for Dark Ales, Dry Stouts. Adjustment to Melbourne - Cardinia Resevoir water. I think that were my water comes from here in Frankston?

Some confusing results. Its says I got 100.9% mash efficiency hrmmm :huh: thats never happend before.
OG = 1.054.
IBU = 48.1
EBC = 55.6
estimated ABV = 5.7%

 

[Topher]

Right now I have a brew boiling that will (hopefully) be a bit like mountain goat summer ale, or the ubiquitous Stone & Wood pacific. Perhaps with a little more hop grunt.

60/40 JW Ale/Wheat
Nelson for bittering to 12IBU
Nelson and summer at flameout (10g/30g)
Nelson and summer in the cube (10g/30g)

Still playing around with late additions. Might change my mind yet.....

 

[mofox1]

Just finished boiling/straining around 3kg rhubarb which went into one of my saisons.

OG hydro sample was a lovely straw color with pink tinge.

Can't wait to try this one!

 

[fletcher]

bashed out a belgian pale ale a while back hoping for a nice, easy drinker. just had a taste as i started cold crashing and it's delightful. smells subtly of cooked ham, mixed with a bit of barn yard, and tastes like a pinch of pepper, funk, and malt. success.

52 pilsner
24 munich
20 vienna
4 amber
63 for 10, 68 for 80 to 1.049
24ibu of styrian goldings @ 60 and 10
wlp550 at 24/25C

 

[Judanero]

Just finished cleaning:

SAMUELS BROTHERS TRIPPEL No Chill 23L

5.7kg Dingemans Pilsener
300g Dingemans Aromatic
80g Acidulated

Mash at 63c for 60mins, 72c for 30 mins
mash volume = 32L Sparge with 7L
Salts added to give 41 Ca, 8 Mg, 21 Na, 72 Cl, 60 SO4


30g Mittlefruh T45 (8%AA), 30g Saaz (3%AA) added @ 45

15g Mittleffruh, 15g Saaz added @ 10

1tsp yeast nutrient, 4g brew brute added at flameout

80 min boil

Yeast will be 3787 and clear candy syrup added about day 5