TheWiggman
Haters' gonna hate
I concur hence I didn't bang on about it. If it's no good though that's what I'll blame 
I'm on call for work too, haven't even been drinking.
I'm on call for work too, haven't even been drinking.
What are you brewing 2015?
- Thread starter Blind Dog
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Danscraftbeer
Well-Known Member
Today's concoction. Mosaic Dry, or something. Odd time of year for this but whatever. Boiling right now.
38lt All grain brew. Style: Australian Bitter Ale with Imported Ingredients!
Total grain 8kg. Mashed started at 63.3c in esky fell to 59c after 150 minutes.
Total Hop Pellets 100g.
62.5% Maris Otter
18.7% Wheat Malt
6.3% Cara Malt
6.3% Crystal Malt
6.3% Munick Malt
40g Mosaic 80 minutes
60g Mosaic 1 minute
Currently failing to get a pre boil gravity or I have got 99% mash efficiency. That's bullshit.
Estimations:
OG 1.046
FG 1.006
5.1% abv
17.7 EBV
33 IBU
2nd Culture Recycled Safale US-05 from previous Cascade Harvest Ales.
38lt All grain brew. Style: Australian Bitter Ale with Imported Ingredients!
Total grain 8kg. Mashed started at 63.3c in esky fell to 59c after 150 minutes.
Total Hop Pellets 100g.
62.5% Maris Otter
18.7% Wheat Malt
6.3% Cara Malt
6.3% Crystal Malt
6.3% Munick Malt
40g Mosaic 80 minutes
60g Mosaic 1 minute
Currently failing to get a pre boil gravity or I have got 99% mash efficiency. That's bullshit.
Estimations:
OG 1.046
FG 1.006
5.1% abv
17.7 EBV
33 IBU
2nd Culture Recycled Safale US-05 from previous Cascade Harvest Ales.
Danscraftbeer
Well-Known Member
Result of that last brew that I cant edit.
OG = 1.050 Overshooting estimations :beerbang:
so have to wait for FG now. Who knows I've got as low as 1.002 but will guess 1.008. ABV = 5.5%.
Home brew! :super:
OG = 1.050 Overshooting estimations :beerbang:
so have to wait for FG now. Who knows I've got as low as 1.002 but will guess 1.008. ABV = 5.5%.
Home brew! :super:
droid
somewhere on the slippery slope with a beer in han
20 minute mosaic apa
House Ale
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Boil Size: 31 liters
Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Original Gravity: 1.051 Final Gravity: 1.014 ABV (standard): 4.88% IBU (tinseth): 34.9 SRM (morey): 5.71
Fermentables
Amount Fermentable Bill %
5 kg Glad field pale 87%
0.5 kg Gladfield Vienna 8.7%
0.25 kg Gladfield Wheat 4.3%
5.75 kg Total
Hops
40 g Mosaic Pellet 13.1 (2014)Boil 20 min 34.9
40 g Mosaic Pellet 11 (2012)Dry Hop 3days
Mash Guidelines
67 C 60 min
American West Coast Yeast BRY-97
Fermentation Temp:
18 °C
Additional Yeast: Burton ipa 100ml slurry
House Ale
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Boil Size: 31 liters
Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Original Gravity: 1.051 Final Gravity: 1.014 ABV (standard): 4.88% IBU (tinseth): 34.9 SRM (morey): 5.71
Fermentables
Amount Fermentable Bill %
5 kg Glad field pale 87%
0.5 kg Gladfield Vienna 8.7%
0.25 kg Gladfield Wheat 4.3%
5.75 kg Total
Hops
40 g Mosaic Pellet 13.1 (2014)Boil 20 min 34.9
40 g Mosaic Pellet 11 (2012)Dry Hop 3days
Mash Guidelines
67 C 60 min
American West Coast Yeast BRY-97
Fermentation Temp:
18 °C
Additional Yeast: Burton ipa 100ml slurry
slcmorro
87 Warning Points. Bad Boy!
I'm not brewing this just yet, but I will be after the FP BB.
"Slam Dunkel"
German Lager - Munich Dunkel
22L @ 1050, 4.9% 25 IBU - No Chill
3000gm Dark Munich
1200gm Pils
100gm Caramunich 2
100gm Chocolate
25gm Mt Hood @ 60
20gm Mt Hood @ 10 + Whirlfloc Tab
Mash in at 50c, rest for 15 mins.
Ramp to 63c for 15 mins.
Ramp to 67c for 45 mins.
90 min boil.
Ferm on Wyeast 2308 @ 12c.
"Slam Dunkel"
German Lager - Munich Dunkel
22L @ 1050, 4.9% 25 IBU - No Chill
3000gm Dark Munich
1200gm Pils
100gm Caramunich 2
100gm Chocolate
25gm Mt Hood @ 60
20gm Mt Hood @ 10 + Whirlfloc Tab
Mash in at 50c, rest for 15 mins.
Ramp to 63c for 15 mins.
Ramp to 67c for 45 mins.
90 min boil.
Ferm on Wyeast 2308 @ 12c.
droid
somewhere on the slippery slope with a beer in han
erm...60 minutes
and some research suggests the 20 minute should refer to boil time eh?
im just adding all the hops with 20 to go <edit plus the dry hop later>
so what have I got? It's not too late, mashing away now - help me man!
and some research suggests the 20 minute should refer to boil time eh?
im just adding all the hops with 20 to go <edit plus the dry hop later>
so what have I got? It's not too late, mashing away now - help me man!
mofox1
Wubba lubba dub dub!
Third iteration of my American(ish) Rye Amber Ale. Thick, spicy, malty, hoppy.... :icon_drool2:. Nothing subtle.
Might find something more interesting than the '001 when I go to ferment it, possibly Burton ale again. Or coopers.
A Rye Maneuver
American Wheat or Rye Beer
Recipe Specs
----------------
Batch Size (L): 48.0
Total Grain (kg): 12.159
Total Hops (g): 432.00
Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 6.03 %
Colour (SRM): 12.3 (EBC): 24.2
Bitterness (IBU): 43.8 (Average)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90
Grain Bill
----------------
3.840 kg Wey Rye Malt (31.58%)
3.000 kg Wey Pilsner (24.67%)
2.496 kg JW Wheat Malt (20.53%)
2.376 kg Wey Munich I (19.54%)
0.384 kg Caraaroma (3.16%)
0.063 kg Wheat Malt, Roasted Dark (Briess Midnight Wheat) (0.52%)
Hop Bill
----------------
12.0 g Columbus Pellet (13.6% Alpha) @ 90 Minutes (Boil) (0.2 g/L)
50.0 g Perle Pellet (4.4% Alpha) @ 30 Minutes (Boil) (1 g/L)
40.0 g Tettnanger Pellet (2.4% Alpha) @ 30 Minutes (Boil) (0.8 g/L)
50.0 g Tettnanger Pellet (2.4% Alpha) @ 20 Minutes (Boil) (1 g/L) [0 min addition]
40.0 g Ella Pellet (14.3% Alpha) @ 15 Minutes (Boil) (0.8 g/L) [cube addition @85oC]
20.0 g Perle Pellet (4.4% Alpha) @ 15 Minutes (Boil) (0.4 g/L) [cube addition @85oC]
20.0 g Topaz Pellet (16.8% Alpha) @ 15 Minutes (Boil) (0.4 g/L) [cube addition @85oC]
86.0 g Cascade (AU) Pellet (7.5% Alpha) @ 5 Days (Dry Hop) (1.8 g/L)
114.0 g Chinook Pellet (12.3% Alpha) @ 5 Days (Dry Hop) (2.4 g/L)
Single step Infusion at 65°C for 90 Minutes.
Fermented at 19°C with WLP001 - California Ale
Might find something more interesting than the '001 when I go to ferment it, possibly Burton ale again. Or coopers.
A Rye Maneuver
American Wheat or Rye Beer
Recipe Specs
----------------
Batch Size (L): 48.0
Total Grain (kg): 12.159
Total Hops (g): 432.00
Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 6.03 %
Colour (SRM): 12.3 (EBC): 24.2
Bitterness (IBU): 43.8 (Average)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90
Grain Bill
----------------
3.840 kg Wey Rye Malt (31.58%)
3.000 kg Wey Pilsner (24.67%)
2.496 kg JW Wheat Malt (20.53%)
2.376 kg Wey Munich I (19.54%)
0.384 kg Caraaroma (3.16%)
0.063 kg Wheat Malt, Roasted Dark (Briess Midnight Wheat) (0.52%)
Hop Bill
----------------
12.0 g Columbus Pellet (13.6% Alpha) @ 90 Minutes (Boil) (0.2 g/L)
50.0 g Perle Pellet (4.4% Alpha) @ 30 Minutes (Boil) (1 g/L)
40.0 g Tettnanger Pellet (2.4% Alpha) @ 30 Minutes (Boil) (0.8 g/L)
50.0 g Tettnanger Pellet (2.4% Alpha) @ 20 Minutes (Boil) (1 g/L) [0 min addition]
40.0 g Ella Pellet (14.3% Alpha) @ 15 Minutes (Boil) (0.8 g/L) [cube addition @85oC]
20.0 g Perle Pellet (4.4% Alpha) @ 15 Minutes (Boil) (0.4 g/L) [cube addition @85oC]
20.0 g Topaz Pellet (16.8% Alpha) @ 15 Minutes (Boil) (0.4 g/L) [cube addition @85oC]
86.0 g Cascade (AU) Pellet (7.5% Alpha) @ 5 Days (Dry Hop) (1.8 g/L)
114.0 g Chinook Pellet (12.3% Alpha) @ 5 Days (Dry Hop) (2.4 g/L)
Single step Infusion at 65°C for 90 Minutes.
Fermented at 19°C with WLP001 - California Ale
MartinOC
Insert something suitably witty here
I'm currently busting the cherry on the new brew-rig (after a number of changes), just to get some numbers dialled-in.
'Thought I'd go the whole hog, so I've got two batches going at the same time:
1. Aussie Pale Ale (maybe CSA clone?). This one is running on the "main" rig (HERMS);
2. English Bitter (1st-ever try at a BIAB to see how it goes).
FINALLY making beer in Kinglake!!!
'Thought I'd go the whole hog, so I've got two batches going at the same time:
1. Aussie Pale Ale (maybe CSA clone?). This one is running on the "main" rig (HERMS);
2. English Bitter (1st-ever try at a BIAB to see how it goes).
FINALLY making beer in Kinglake!!!
Mardoo
Noob What Craps On A Bit
Congrats Martin! The Phoenix rises again again.
mofox1
Wubba lubba dub dub!
Double batch, true, but apparently I've become rather blase at the amount of hops I've been using recently... Didn't really notice almost a half kilo was going into this until a mate pointed out I was using a lot of hops! :blink:mofox1 said:
Might be time for some scottish ales, or something else more malt forward....
Yep. I've gone from not brewing for months, to having 5 full cubes in a few dayssponge said:
Today's batch while k wait for the above mentioned bb pils to arrive
UK IPA
100% maris otter
Brambling Cross @ 60,30,5
Lots of gypsum, long low mash
London ale 3
1.056
44 ibu
Won't have to brew til next year
fishingbrad
Well-Known Member
After last year, never brewing the same thing twice mindset. I've settled on two recipes I'll keep as house beers. 1. ginger beer (with chilli) and 2. DRSGA which I just love. I'll keep with the same base but experiment with different hops(thanks Yob) and yeast. anyone tried Golden ale with a English style yeast like wyeast 1084 ??
MartinOC
Insert something suitably witty here
Mate, 1084 is Irish Ale yeast (apparently Guinness strain). It's a FEROCIOUS fermenter (capable of fermenting small titanium alloy blocks!), but is kinda neutral, so don't expect any "fruity" character from it. It all depends what you're looking-for.fishingbrad said:
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