What are you brewing 2015?

[Bizenya]

After having a summer of Saison and Australian Pale type recipes I have returned to the APA /AIPA for winter

Did the ol JZ Epic pale clone and just bottled a Chinook/Cascade/centennial AIPA.

 

[CrookedFingers]

No brews for a little while so....

Last night: Ginger beer for the missus and a cascade/citra amber for me.
Today: SMaSH cascade/MO pale ale.
Cheers

 

[Danscraftbeer]

Cascade Harvest IPA (My most important brew this year)
38lt (2 keg) brew. All home grown Cascade Hops vacume seeled frozen on harvest day or after drying.

10kg Maris Otter
1kg Munick
0.1kg Midnight Wheat
(Esky) Mashed started at 64.4c then after um, 5 hours was 60.0c.

65g Dry Hops for 80min
200g wet - 40
200g wet - 10
200g wet hopping, 100g each keg.
May even oak this too I think it will suit nicely. 20g Oak chips each keg.

Safale US-05 recycled from previous Cascade Harvest Pale Ale.

45 IBU - (best hackist educated guess)
21 EBC
OG = 1.066
ABV~7%

awwww it all fell together as plan smells and tastes awesome. :kooi:
The yeast even tho after starting it in 1.5lt of another wort (Tan Ale) smells just like the hoppy aromatic previous brew (Cascade Harvest Ale). B)

 

[takai]

Brewed a Pliny the Elder clone today. Anything with 80g of Columbus (15AA) at 90min and 70g of Simcoe and Centennial at flame out is good by me! Roughly calculated at 220ibu.

 

[Eagleburger]

What happen to your glass?!! :blink:

Custom made 500ml IPA glass. Designed so you can stick ya nose in and cop a hit of hop aroma and the bumps tumble the beer when you stand it back up so it keeps a head till the end.

 

[Grainer]

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Tripel
Brewer: John Hayman
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 55.00 l
Post Boil Volume: 52.00 l
Batch Size (fermenter): 47.30 l
Bottling Volume: 47.30 l
Estimated OG: 1.084 SG
Estimated Color: 9.8 EBC
Estimated IBU: 28.9 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 76.4 %
0.15 kg Aromatic (BestMälz) (65.0 EBC) Grain 2 1.0 %
0.15 kg Biscuit (Dingemans) (44.3 EBC) Grain 3 0.9 %
100.00 g Tettnang [4.50 %] - Boil 60.0 min Hop 4 20.4 IBUs
1.60 kg Sugar, Table (Sucrose) [Boil for 30 min] Sugar 5 10.2 %
5.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
60.00 g Tettnang [4.50 %] - Boil 15.0 min Hop 7 6.1 IBUs
26.27 g Saaz [3.75 %] - Boil 15.0 min Hop 8 2.2 IBUs
0.13 kg Sugar, Table (Sucrose) [Boil for 5 min]( Sugar 9 0.9 %
26.27 g Saaz [3.75 %] - Boil 1.0 min Hop 10 0.2 IBUs
2.5 pkg Trappist Ale (White Labs #WLP500) [35.49 Yeast 11 -
1.12 kg Fruit - Grapefruit (0.0 EBC) Adjunct 12 7.2 %
0.28 kg Brown Sugar, Light (15.8 EBC) Sugar 13 1.8 %
0.15 kg Honey [Boil for 5 min](2.0 EBC) Sugar 14 1.0 %
0.12 kg Honey [Boil for 30 min](2.0 EBC) Sugar 15 0.8 %


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 15.71 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 32.06 l of water at 74.1 C 67.0 C 60 min
Mash Step Add -0.00 l of water at 77.0 C 77.0 C 30 min

Sparge: Fly sparge with 35.25 l water at 75.6 C
Notes:
------
Mash grains at 67° C for 60 minutes. Mash out at 77° C for 30 minutes. Ferment one week at 21° C in primary, followed by two weeks at 18° C in secondary. Use fresh, pink grapefruit, membranes removed, and add to primary at 60 hours along with the 4 ounces of light brown sugar.



Primary Fermentation: 7 days at 21° C
Secondary Fermentation: 14 days at 18° C

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

 

[mb-squared]

Pumpkin!

 

[jyo]

Haven't brewed for about 12 weeks due to moving house, and a bit of a lack of motivation. Boxes are are being unpacked and we're settling in Christening the house with a brew tonight!

New House Ale (see what I did there)
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.450
Total Hops (g): 75.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 9.7 (EBC): 19.1
Bitterness (IBU): 40.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 90

Grain Bill
----------------
5.000 kg Maris Otter Malt (91.74%)
0.350 kg Bairds Medium Crystal (6.42%)
0.100 kg Acidulated Malt (1.83%)

Hop Bill
----------------
15.0 g Citra Pellet (11.1% Alpha) @ 40 Minutes (Boil) (0.6 g/L)
20.0 g Simcoe Pellet (11.5% Alpha) @ 1 Minutes (Boil) (0.8 g/L)
20.0 g Cascade Pellet (4.2% Alpha) @ 0 Minutes (Boil) (0.8 g/L) (Whirlpool)
20.0 g Citra Pellet (11.1% Alpha) @ 0 Minutes (Boil) (0.8 g/L) (In cube)

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

Single step Infusion at 66°C for 90 Minutes.
Fermented at 18°C with Wyeast 1335 - British Ale II

 

[Kingy]

English Brown (Northern English Brown Ale)


Original Gravity (OG): 1.048 (°P): 11.9

Final Gravity (FG): 1.012 (°P): 3.1

Alcohol (ABV): 4.72 %

Colour (SRM): 21.3 (EBC): 42.0

Bitterness (IBU): 21.6 (Average - No Chill Adjusted)


85.57% Maris Otter Malt

3.61% Carapils (Dextrine)

3.61% Flaked Corn

3.61% Roasted Barley

3.61% Special-B


1 g/L Challenger (6.1% Alpha) @ 45 Minutes (Boil)

0.8 g/L East Kent Golding (4.7% Alpha) @ 0 Minutes (Boil)



Single step Infusion at 66°C for 60 Minutes. Boil for 75 Minutes


Fermented at 18°C with ?


Notes: mash in protein rest at 53°c - 15min

step to sacch rest at 66°c - 60min

step to g/p rest at 72°c - 20min

mash out at 77°c - 10min


Recipe Generated with BrewMate

 

[fletcher]

Cascade Harvest IPA (My most important brew this year)
38lt (2 keg) brew. All home grown Cascade Hops vacume seeled frozen on harvest day or after drying.

10kg Maris Otter
1kg Munick
0.1kg Midnight Wheat
(Esky) Mashed started at 64.4c then after um, 5 hours was 60.0c.

65g Dry Hops for 80min
200g wet - 40
200g wet - 10
200g wet hopping, 100g each keg.
May even oak this too I think it will suit nicely. 20g Oak chips each keg.

Safale US-05 recycled from previous Cascade Harvest Pale Ale.

45 IBU - (best hackist educated guess)
21 EBC
OG = 1.066
ABV~7%

awwww it all fell together as plan smells and tastes awesome. :kooi:
The yeast even tho after starting it in 1.5lt of another wort (Tan Ale) smells just like the hoppy aromatic previous brew (Cascade Harvest Ale). B)

sounds bloody awesome mate.

 

[neal32]

Pumpkin Spice Ale from BCS.

First time in years I'm not using my HERMS, doing a step mash, only boiling for 60mins and I'm only using one vessel!

It will probably be a good beer but part of me is hoping I can taste the difference.

Still starting from RO water and doing salt additions which I think is one of the most important things as far as the hot side goes.

 

[Kumamoto_Ken]

A pretty basic APA for me yesterday.

BB Ale - 95%
Light Xtal - 5%

Motueka at 60min and cube hopped up to about 40IBU.
OG of 1.050
Will ferment with US-05.

 

[Nizmoose]

Today marked exactly one year to the day since my first ever batch of beer so to commemorate that even though I've been brewing all-grain for a while now I decided to re-brew my first ever recipe which did turn out great. Only changes made for this batch is US-05 to Nottingham and No dex.

20L into fermenter

64% 1.7kg Coopers Pale Ale Hopped Extract Tin (International Series)
28% 750g LDME
7% 200g Crystal 60L

18g Cascade 7.4% AA @ 5 minutes

Nottingham yeast wash

OG: 1.045
FG: 1.011
IBU: 26
ABV: 4.4%
SRM: 6
IBU/OG: 0.59

This will also be the first beer I've put into the new keg set-up and will be on tap for the girlfriends 21st so hopefully its the goods!

 

[Adam Howard]

It's the time of year for mild. About the fourth time I'll have made this recipe. It's yum.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Challenging Mild
Brewer: Adam

Recipe Specifications
--------------------------
Boil Size: 50.68 l
Batch Size (fermenter): 40.00 l
Estimated OG: 1.037 SG
Estimated Color: 20.2 SRM
Estimated IBU: 18.2 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.80 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 80.1 %
0.37 kg Crystal, Medium (Simpsons) (55.0 SRM) Grain 2 6.1 %
0.28 kg Crystal, Dark (Joe White) (110.0 SRM) Grain 3 4.6 %
0.26 kg Victory Malt (biscuit) (Briess) (28.0 SR Grain 4 4.3 %
0.20 kg Pale Chocolate Malt (Thomas Fawcett) (50 Grain 5 3.3 %
0.09 kg Black Malt (Simpsons) (550.0 SRM) Grain 6 1.6 %
28.00 g Challenger [9.10 %] - Boil 60.0 min Hop 7 18.2 IBUs
2.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 8 -


Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 5.99 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 18.00 l of water at 73.8 C 68.0 C 60 min
Mash Out Heat to 78.0 C over 6 min 78.0 C 10 min

Sparge: Fly sparge with 38.68 l water at 75.6 C

 

[menoetes]

Today marked exactly one year to the day since my first ever batch of beer so to commemorate that even though I've been brewing all-grain for a while now I decided to re-brew my first ever recipe which did turn out great. Only changes made for this batch is US-05 to Nottingham and No dex.

20L into fermenter

64% 1.7kg Coopers Pale Ale Hopped Extract Tin (International Series)
28% 750g LDME
7% 200g Crystal 60L

18g Cascade 7.4% AA @ 5 minutes

Nottingham yeast wash

OG: 1.045
FG: 1.011
IBU: 26
ABV: 4.4%
SRM: 6
IBU/OG: 0.59

This will also be the first beer I've put into the new keg set-up and will be on tap for the girlfriends 21st so hopefully its the goods!

Mate, I hope it is as good as you remember it being. I still believe a decent kit + bits recipe can produce good beer but after doing all grain for a while it might not seem as good (comparatively) after drinking your more recent beers.

It's gonna be a crap-load simpler to brew though! :beerbang:

 

[Nizmoose]

Mate, I hope it is as good as you remember it being. I still believe a decent kit + bits recipe can produce good beer but after doing all grain for a while it might not seem as good (comparatively) after drinking your more recent beers.

It's gonna be a crap-load simpler to brew though! :beerbang:

Haha yeah hopefully it is still good! Although to be honest if I'm a little disappointed I'll be a little bit happy because it'll mean my beers improved haha, but for the masses of non craft beer drinkers it looks like it should do okay! I think the coopers pa tin makes a good base, some crystal and cascade late, should be safe hopefully

Edit: worse case is I have a complete hop bomb in my second fermenter and I'll just siphon that in instead and have the whole keg to myself.

 

[IsonAd]

Arrogant ******* clone - Mashing is as we speak. BIAB version.
20litres
6kg 2-row - 91%
.5kg caraaroma 7.5%
.1kg carapils 1.5%

65c mash -60 mins
Chinook at
35g - 60min
30g -15 min
35g- 10min
40g -5 min
60g -flameout

Wlp007 -4l starter.

Have to say that the mash didn't look like 20srm... Time will tell

 

[Dan Pratt]

^ ^ that's a top beer to clone, the caraaroma malt mixes well with the Chinook aroma, quite clever.

Why the 4lt starter??

 

[IsonAd]

It looked so good going into fermenter. Ruby red, almost looked like black currant juice.

Starter was meant to be 3 litr. Yeast was getting on in age and I don't have a stir plate.

 

[Dave70]

Foreign Extra Stout.
Its been so long. Cant wait the funk up the garage with espresso aromas.

23L
Pale - 4.6 kg
Crystal Rye - .500g
Chocolate pale - 450g
Roasted barley - 300g
Oats - .250g

66 deg for

5g star anise at 15min.

Target - 37g @ 60
Northern brewer - 20 @ 45

ABV - 5.8%
BU:GU - 1.00
IBU - 58.

Coopers yeast.

Hoping the crystal rye will deliver some licorice without the sweetness and a bit of nose via the anise.

58 IBUs seems a bit on the high side, but the BU:GU ratio is correct for a FIS / dry stout according to Designing Great Beers.
Who am I to argue with Ray Daniels.