What are you brewing 2015?

[Adam Howard]

Brewed this today.

Recipe: Oatmeal Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 55.88 l
Post Boil Volume: 48.88 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 41.00 l
Estimated OG: 1.053 SG
Estimated Color: 41.1 SRM
Estimated IBU: 29.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6.95 kg Pale Malt, Traditional Ale (Joe White) 66.0 %
1.00 kg Oats, Golden Naked (Simpsons) 9.5 %
0.77 kg Chocolate Malt (Simpsons) 7.3 %
0.77 kg Victory Malt (biscuit) (Briess) 7.3 %
0.52 kg Crystal (Joe White) 4.9 %
0.52 kg Roasted Barley (Simpsons) 4.9 %
59.00 g East Kent Goldings (EKG) [4.70 %] - Boil Hop 7 15.7 IBUs
50.00 g Fuggles [5.00 %] - Boil 60.0 min Hop 8 14.1 IBUs
2.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 9 -


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 10.53 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 31.82 l of water at 134.6 F 122.0 F 20 min
Saccharification Heat to 144.0 F over 20 min 144.0 F 40 min
Glyco-Protein Res Heat to 161.0 F over 10 min 161.0 F 20 min
Mash Out Heat to 172.0 F over 6 min 172.0 F 10 min

Sparge: Fly sparge with 32L water at 75.6 F

Came out nicely after massive issues with mash compaction.

 

[Bridges]

I'm sure this was a cruisy brew day?

Amazingly so. I got about three litres more than I expected at 1.054 when I was aiming at 1.049. Easy clean up too. Just an awesome bit of gear I can't wait to fire it up again!

 

[fraser_john]

First post in here for a Saturday? No early brewers up this morning?

05-09-2015  Golden Ale

Brewing Date: Saturday May 09, 2015
Head Brewer:  John M Fraser
Recipe:       Golden Ale

Recipe Specifics
----------------

Batch Size (L):          22.00    Wort Size (L):    22.00
Total Grain (Kg):         4.50
Anticipated OG:          1.053    Plato:            13.02
Anticipated SRM:           9.5
Anticipated IBU:          36.7
Brewhouse Efficiency:       82 %
Wort Boil Time:             60    Minutes

Actual OG:  1.050   Plato: 12.48
Actual FG:  1.012   Plato:  3.07

Alc by Weight:  3.95      by Volume:  5.05  From Measured Gravities.
ADF:            75.4      RDF         62.8  Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 78 %
Anticipated Points From Mash:  52.69
Actual Points From Mash:       50.38


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 55.6     2.50 kg.  Pale Malt(2-row)              Great Britain  1.038      3
 17.8     0.80 kg.  Weyermann Pale Wheat          Germany        1.038      2
 17.8     0.80 kg.  Weyermann Munich I            Germany        1.038      8
  8.9     0.40 kg.  Crystal 60L                   America        1.034     60

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 24.00 g.     Amarillo Gold                     Pellet   9.30  26.2  60 min.
 17.00 g.     Amarillo Gold                     Pellet   9.30   6.7  10 min.
 17.00 g.     Amarillo Gold                     Pellet   9.30   3.7  5 min.
 20.00 g.     Amarillo Gold                     Pellet   9.30   0.0  0 min.


Yeast
-----
US-05 yeast cake

 

[yum beer]

US Pale

Original Gravity (OG): 1.050
Final Gravity (FG): 1.013
Alcohol (ABV): 4.91 %
Colour (SRM): 6.6
Bitterness (IBU): 36.9

89.16% Concerto Ale Simpsons
9.64% Munich I
1.2% Crystal Pale

0.4 g/L Columbus (14.2% Alpha) @ 60 Minutes (Boil)
0.6 g/L Chinook (11.4% Alpha) @ 15 Minutes (Boil)
0.6 g/L Citra (13% Alpha) @ 10 Minutes (Boil)
0.6 g/L Cascade (7.8% Alpha) @ 5 Minutes (Boil)
0.6 g/L Citra (13% Alpha) @ 2 Minutes (Boil)
0.7 g/L Simcoe (12.2% Alpha) @ 0 Minutes (F/OUT)
1.1 g/L Cascade (7.8% Alpha) @ 5 Days (Dry Hop)
0.7 g/L Citra (11.1% Alpha) @ 5 Days (Dry Hop)

STEP MASH
50c - 10 min
58c - 10 min
62c - 10 min
68c - 20 min
72c - 10 min
76c - 5 min
78c - mash out

Boil for 60 Minutes

Fermented at 19°C with Safale US-05

 

[yum beer]

Had planned to put down a quick easy extract US DIPA, then realise I don't have an appropriate yeast.
Oh well, back to the pre planned brew schedule.

 

[JDW81]

Just bottled a cube hopped APA.

86% pale malt
5.5% munich
4.5% victory
4% wheat

Centennial at 60 minutes to 11 IBUs
Centennial and cascade in the cube to give 25 IBUs

Dry hop with centennial and cascade @ 1g/L each

Ferment with American Ale II

OG 1056
FG 1011

 

[Tahoose]

Just finished my first BIG batch on the new HERMs rig.

100litres post boil

21.6kg grain bill
85% pils
15 % wheat

Planned OG 1.050
Actual OG 1.053

Pretty happy with that. Won't be doing batches that big very often but wanted to get an idea of how it runs.

 

[mje1980]

**** that is a big batch haha.

 

[BlueMutt]

Inspired by Bridge Road Little Bling

Mid IPA 60ltr batch

JW Trad Ale
JW Caramalt
Simpson Crystal
JW Choc (Mashout)

Topaz from the hop farm @60
Topaz 15min whirlpool
Home grown Cascade 15min whirlpool
Total 260grms hop flowers

Recultured Little Bling yeast from takeaways at the brewery.

 

[sp0rk]

Putting on a nice simple ESB this afternoon as a winter keg filler

I'm mashing in with 35L (BIAB) instead of my usual 33, will take 2-3 litres from the start of the boil and do a side boil down to around 300ml and add back to main boil



Keg Filler ESB (Extra Special/Strong Bitter (English Pale Ale))

Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.01 %
Colour (SRM): 12.8 (EBC): 25.2
Bitterness (IBU): 34.1 (Average - No Chill Adjusted)

92% Maris Otter Malt
4% Caramalt
4% Chocolate, Pale

1.1 g/L East Kent Golding (4% Alpha) @ 60 Minutes (Boil)
1.1 g/L Fuggles (4% Alpha) @ 60 Minutes (Boil)
1.1 g/L East Kent Golding (4% Alpha) @ 0 Minutes (Boil)
1.1 g/L Fuggles (4% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66°C for 90 Minutes. Boil for 90 Minutes

Fermented at 18°C with Wyeast 1728 - Scottish Ale

 

[Midnight Brew]

RDO today so time for Dark Ale III, version 2 had domestic specialty malts and domestic Munich.

The Explorer
65% JW Pilsner
20% Wey Munich I
6% Wey Caraaroma
6% Wey Caramunich III
3% Wey Carafa Special I

Used rainwater for the mash with salt additions to aim for a hop forward profile.

FWH: Apollo, Challenger and Columbus
CH: Apollo, Challenger and Columbus
DH: Apollo, Challenger and Columbus
Wyeast Greenbelt (Second cube undecided)

1.050/1.012
40IBU/44 EBC

 

[Adam Howard]

Knocking this out tomorrow. Got around 1.6kg of dry Cascade total so this is the first of a few harvest beers. First time using Gladfield malts, they smell amazing! Don't know whether the % combo of Aurora, Red Back and Shep Delight will be enough to make it super red but I'll take any reason for a re-brew!

Recipe: Harvest Red Rye-PA
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 53.80 l
Post Boil Volume: 46.80 l
Batch Size (fermenter): 40.00 l
Bottling Volume: 39.00 l
Estimated OG: 1.060 SG
Estimated Color: 11.7 SRM
Estimated IBU: 59.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
0.30 kg Rice Hulls (0.0 SRM) Adjunct 1 2.6 %
8.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 2 68.4 %
1.80 kg Rye Malt (Weyermann) (3.0 SRM) Grain 3 15.4 %
0.50 kg Gladfield Aurora Malt (29.4 SRM) Grain 4 4.3 %
0.50 kg Gladfield Red Back Malt (33.0 SRM) Grain 5 4.3 %
0.30 kg Gladfield Shepherds Delight Malt (152.3 Grain 6 2.6 %
0.30 kg Gladfield Toffee Malt (5.3 SRM) Grain 7 2.6 %
30.00 g Horizon [12.00 %] - Boil 60.0 min Hop 8 20.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
100.00 g Homegrown Cascade [8.00 %] - Boil 5.0 mi Hop 10 8.1 IBUs
200.00 g Homegrown Cascade [8.00 %] - Steep/Whirl Hop 11 31.3 IBUs
2.0 pkg American West Coast Ale (Lallemand #BRY- Yeast 12 -
100.00 g Homegrown Cascade [7.00 %] - Dry Hop 5.0 Hop 13 0.0 IBUs


Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 11.70 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 30.61 l of water at 73.1 C 66.7 C 90 min
Mash Out Heat to 75.6 C over 12 min 75.6 C 10 min

Sparge: Fly sparge with 34.91 l water at 75.6 C
Notes:
Will be adding salts to get to Mosher's Pale Ale profile. Also going to be conditioning the malt for the first time to ensure a good recirc.

 

[mje1980]

Haven't brewed ( or drank ) in ages, but this week sometime I'm going to whip up a few midstrength golden ale type thingies. Mostly pils with some wheat, and maybe a handful of crystal ( got some carabohemian so might try that ). Ordered some galaxy and some wakatu ( spelling? ). One cube will get Galaxy in the cube and keg, fermented with us05. The other cube will get the wakatu in the cube, fermented with k-97. Heard mixed reviews of k 97 though the good reviews sound great, so I'll give it a try
1.037 or so
20 Ibus
Mashed low for a long time, for dryness.

Finally doing this today. I haven't even bothered trying to calc what 20g of each hop will add bitterness wise. 20 Ibus isn't much to start with, and it looks like I'll be a few points over gravity anyway.

I did a starter with a pack of K97, and pitched it at 16c into a xxxx gold clone. So far nice and clean and sitting at 1.008. I reckon it should come down a few more points and then I'll give it a secondary/cold crash then keg it.

 

[fraser_john]

05-16-2015  American IPA 2015 #2


Brewing Date: Saturday May 16, 2015
Recipe:       American IPA 2015 #2

Recipe Specifics
----------------

Batch Size (L):          22.00    Wort Size (L):    22.00
Total Grain (Kg):         5.28
Anticipated OG:          1.062    Plato:            15.16
Anticipated SRM:           6.8
Anticipated IBU:          59.5
Brewhouse Efficiency:       82 %
Wort Boil Time:             60    Minutes

Actual OG:  1.062   Plato: 15.16
Actual FG:  1.012   Plato:  3.07

Alc by Weight:  5.14      by Volume:  6.57  From Measured Gravities.
ADF:            79.8      RDF         66.4  Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 82 %
Anticipated Points From Mash:  61.79
Actual Points From Mash:       61.79


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 75.8     4.00 kg.  Pale Malt(2-row)              Great Britain  1.038      3
  9.5     0.50 kg.  Weyermann Munich I            Germany        1.038      8
 11.4     0.60 kg.  Weyermann Carahell            Germany        1.035     13
  3.4     0.18 kg.  Weyermann Carapils (Carafoam) Germany        1.037      2

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 29.00 g.     Magnum                            Pellet  13.50  42.7  60 min.
 30.00 g.     Amarillo Gold                     Pellet  10.00  11.9  10 min.
 30.00 g.     Cascade                           Pellet   7.60   5.0  5 min.
 30.00 g.     Amarillo Gold                     Pellet  10.00   0.0  0 min.
 30.00 g.     Cascade                           Pellet   5.75   0.0  0 min.
 30.00 g.     Amarillo Gold                     Pellet  10.00   0.0  Dry Hop
 30.00 g.     Cascade                           Pellet   5.75   0.0  Dry Hop


Yeast
-----
US-05 Yeast cake

 

[mje1980]

Willamette ale next week

98% Maris otter
2% carapils.

Willamette @60,30,20,15,10,5

1.040
26 ibu

Probably London ale 3 or Irish ale.,

 

[Dan Pratt]

Oatmeal Stout 3

OG - 1.052
FG - 1.014
IBU - 35
ABV - 5%
EBC - 65
Vol - 20Lt

72% MO
11% Flaked Oats
6% Chocolate Wheat
6% Med Crystal
3% Chocolate
1% RB

Mashed @ 67c for 60mins

Warrior bittering at start of boil = 35ibu

Yeast - Irish Ale WLP004 starter @ 18c

Misc - Yeast Nutrient, Pure Co2, Whirlfloc

:beerbang:

 

[TheWiggman]

Haven't made a pale ale in about a year so it was time. Sierra Nevada 'clone'.
91% JW pale
9% JW light crystal
22g perle @ 60
15g perle @ 30
30g cascade flowers @ 10
70g cascade flowers @ 0
Denny's favourite
Salts to favour hops

OG 1.053 spot on
I had 100g of flowers and only needed 60 apparently, so thought stuff it, while lot in.
View attachment 80698
Biggest late hope hit with flowers I've done, didn't think about the trub, holy shit.
View attachment 80699
First time using a chiller. Some early leaks and an annoying hose fitting meant it took a few mins for the chills to happen. THEN for some reason I thought the temp was cool enough (kids broke my thermometer). Into the fermenter, in with the yeast aaaaaaand... 28°C once the fermenting fridge measured it. And now I have to clean the chiller and put the hoses away.
No chill FTW.
Smelt utterly spectacular, I love cascade.

 

[TheWiggman]

Haven't made a pale ale in about a year so it was time. Sierra Nevada 'clone'.
91% JW pale
9% JW light crystal
22g perle @ 60
15g perle @ 30
30g cascade flowers @ 10
70g cascade flowers @ 0
Denny's favourite
Salts to favour hops

OG 1.053 spot on
I had 100g of flowers and only needed 60 apparently, so thought stuff it, while lot in.

Biggest late hope hit with flowers I've done, didn't think about the trub, holy shit.

First time using a chiller. Some early leaks and an annoying hose fitting meant it took a few mins for the chills to happen. THEN for some reason I thought the temp was cool enough (kids broke my thermometer). Into the fermenter, in with the yeast aaaaaaand... 28°C once the fermenting fridge measured it. And now I have to clean the chiller and put the hoses away.
No chill FTW.
Smelt utterly spectacular, I love cascade.

 

[Brew Forky]

Oatmeal Stout 3

OG - 1.052
FG - 1.014
IBU - 35
ABV - 5%
EBC - 65
Vol - 20Lt

72% MO
11% Flaked Oats
6% Chocolate Wheat
6% Med Crystal
3% Chocolate
1% RB

Mashed @ 67c for 60mins

Warrior bittering at start of boil = 35ibu

Yeast - Irish Ale WLP004 starter @ 18c

Misc - Yeast Nutrient, Pure Co2, Whirlfloc

:beerbang:

Chocolate Wheat. That's something I haven't considered using until reading this recipe. Nice.

 

[Adam Howard]

First time using a chiller. Some early leaks and an annoying hose fitting meant it took a few mins for the chills to happen. THEN for some reason I thought the temp was cool enough (kids broke my thermometer). Into the fermenter, in with the yeast aaaaaaand... 28°C once the fermenting fridge measured it. And now I have to clean the chiller and put the hoses away.
No chill FTW.
Smelt utterly spectacular, I love cascade.

Bah. Anything 28 degrees and under is fine if it's going straight into a fermenting fridge. In the couple of hours it'll take the fridge to drop the rest the yeast will only just be waking up and realising they're in yeast heaven. Much bigger deal with lagers.

And in relation to your Cascade hopping. I just brewed a Red Rye IPA yesterday with 200g of dried homegrown Cascade @ 5 mins and 200g at flameout for a 25 minute steep/whirlpool. Ran the immersion chiller for about 25 minutes and then pumped into the fermentor. The aroma coming out from the late hops was incredible! :kooi: