What are you brewing 2015?

[Nizmoose]

Mashing this as I type, JS Hop Thief 6 'clone'. First attempt at a HT6 and the grain bill is pretty close to Birbie's in the HT6 thread, the hop schedule is just what I'm going to go for as a first attempt.

Recipe software is set at 14L with a 75% mash efficiency aiming to get 13L into the fermenter and 12L packaged.

OG: 1.052
FG: 1.010
IBU: 33
ABV: 5.4%
SRM: 12
IBU/OG: 0.66

Fermentables
83% 2.6 kg Pale Ale
9% 280.0 g Caramel/Crystal 60L
6% 210.0 g CaraMunich II
0.3% 10.0 g Roasted Barley


Hops

Amount Hop Time Use Form AA
3.0 g Columbus (US) 60 min Boil Pellet 15.7%
7.0 g Simcoe (US) 20 min Boil Pellet 13.0%
7.0 g Columbus (US) 20 min Boil Pellet 15.7%
5.0 g Simcoe (US) 5 min Boil Pellet 13.0%
5.0 g Columbus (US) 5 min Boil Pellet 15.7%
10.0 g Simcoe (US) 0 min Boil Pellet 13.0%
10.0 g Columbus (US) 0 min Boil Pellet 15.7%
4.0 g Columbus (US) 3 days Dry Hop Pellet 15.7%
4.0 g Simcoe (US) 3 days Dry Hop Pellet 13.0%

Yeast - Danstar Nottingham from starter (pitching roughly 300 billion cells)

Mash Schedule
Protein Rest 54.0 °C 10 min
Saccharification Rest 66.0 °C 90 min
Mash-Out 78.0 °C 10 min

Got off to a cracker start siphoning my brew day water into my large fermenter to take outside. Had it filling in the kitchen only to realise about 3L in that the tap on the fermenter was open -_-, many a towel were needed. Moral of the story have your coffee BEFORE setting up.

 

[mje1980]

It's a brewnanza here lately.

Golden ale.

77.7% maris otter
19.4% wey Vienna
2.4% caramunich 1

Mashed long and low

Amarillo 60

Amarillo and cascade 30

One cube gets 20g of cascade, one gets 20g of Amarillo

1.039
23 ibu ( I don't calc the cube hops so it'll be a bit more )

Us05

 

[mofox1]

It's a brewnanza here lately.

Golden ale.

77.7% maris otter
19.4% wey Vienna
2.4% caramunich 1

Mashed long and low

Amarillo 60

Amarillo and cascade 30

One cube gets 20g of cascade, one gets 20g of Amarillo

1.039
23 ibu ( I don't calc the cube hops so it'll be a bit more )

Us05

Looks smashable... Although I would have cascade amarillo and chinook all in the same cube

 

[wide eyed and legless]

My ordinary bitter finished within 2 days using s-04 even purposely underpitched, to see what would happen and re-hydrated at a lower temperature than advised.
Made my plum porter Monday had everything ready Sunday for a hassle free brew day, 1st set back fill in the grist sign sign comes up, started filling the grist when I realised that I hadn't pressed the button to switch the pump off, the grist came pouring back out the malt pipe, emptied it all got back on track and everything went fine until I took a reading on the hydrometer, I have about 4 hydrometers in case of breakages, which has happened before, this time it was the test jar which broke, managed to take a reading in the hydrometer tube. Everything was fine will be pitching the yeast today.

 

[indica86]

Today.

Recipe: India Saison
Batch Size (fermenter): 23.00 l
Estimated OG: 1.062 SG
Estimated Color: 18.0 EBC
Estimated IBU: 65.4 IBUs

Ingredients:
————
Amt Name Type # %/IBU
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
1.00 g Salt (Mash 60.0 mins) Water Agent 3 -
5.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 4 82.6 %
1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 5 16.5 %
0.05 kg Chocolate Malt (Thomas Fawcett) (1000.8 Grain 6 0.8 %
50.00 g Perle - First Wort 20.0 min Hop 7 20.8 IBUs
15.00 g Dana - First Wort 90.0 min Hop 8 22.9 IBUs
50.00 g Pekko - Steep/Whirlpool 20.0 Hop 9 21.7 IBUs

Belle Saison yeast.
————————————————————————————-

Maybe later today if I get time. (found the time)

Recipe: Red Rye Lager
Batch Size (fermenter): 23.00 l
Estimated OG: 1.062 SG
Estimated Color: 27.8 EBC
Estimated IBU: 40.9 IBUs

Ingredients:
————
Amt Name Type # %/IBU
3.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
2.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
0.50 g Salt (Mash 60.0 mins) Water Agent 4 -
5.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 5 79.4 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 15.9 %
0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 7 4.0 %
0.05 kg Chocolate Malt (Thomas Fawcett) (1000.8 Grain 8 0.8 %
15.00 g Dana - First Wort 90.0 min Hop 9 22.9 IBUs
50.00 g Perle - Steep/Whirlpool 20.0 m Hop 10 9.5 IBUs
25.00 g Sticklebreact - Steep/Whirlpoo Hop 11 8.5 IBUs

Repitched MJ Bohemian Lager
————————————————————————————-

And tomorrow…


Recipe: The Empire Strikes Back
Batch Size (fermenter): 23.00 l
Estimated OG: 1.062 SG
Estimated Color: 11.0 EBC
Estimated IBU: 61.5 IBUs

Ingredients:
————
Amt Name Type # %/IBU
5.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 82.0 %
1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 16.4 %
0.10 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 3 1.6 %
15.00 g Dana - First Wort 90.0 min Hop 4 22.8 IBUs
50.00 g Pekko - Steep/Whirlpool 20.0 Hop 5 21.7 IBUs
50.00 g Sticklebreact - Steep/Whirlpoo Hop 6 17.0 IBUs

Repitched 34/70
————————————————————————————-

 

[waggastew]

First of two lagers using my fav lager yeast WLP833 German Bock Lager. Stepped up a starter from two vials, minor panic when tasting spent starter, had a slight twang. Hoping it is due to continuous aeration, seemed to be plenty of yeasties in the bottom. Decanted and will hope for the best.

Recipe ripped from Brewing Classic Styles

Recipe: HGH-2 - Hell of a Good Helles 2

Quick update. I am trying out an accelerated lager ferment ala Mike Tasty McDole from the Brewing Network in the US. Involves pitching cold and then ramping temp based on gravity/%attenuation targets. Basic outline shown below.

Pitch at 12, FG 1.050 0% Att
Once at 1.031 50% att bump to 14degC
Once at 1.022 75% att bump to 16
Once at 1.016 90% att bump to 18

Well its 4 days since I pitched and its already dropped from 1.050 to 1.020. I pitched a large pitch of yeast, and the krausen has been huge. Will report back when its all over, crashed, kegged and clear.

 

[menoetes]

Just knocked these out via BIAB in my new 40lt Crown urn...

Kiwi Bright Ale
OG: 1.044
FG: 1.011
IBUs: 26
ABV: 4.4%

67% Weyermanns Premium Pilsner Malt
19% Weyermanns Vienna Malt
9% JW Unmalted Wheat
5% Weyermanns Carapils

0.4 g/l of NZ Cascade (7.6%AA) @ 45min
0.4 g/l of NZ D Saaz (5.4%AA) @ 45min
0.6 g/l of NZ Cascade (7.6%AA) @ 20min
0.6 g/l of NZ D Saaz (5.4%AA) @ 20min
0.8 g/l of NZ Cascade (7.6%AA) @ 0min
0.8 g/l of NZ D Saaz (5.4%AA) @ 0min

Brewbrite and yeast nutrient thrown in too @ 10min

US-05 yeast


Mashed for 75 min @ 66'c - Mash out @ 75'c. Fermenting low and slow @ 16'c

&​

​

AA American Wheat
OG: 1.046
FG: 1.012
IBUs: 26
ABV: 4.7%

50% Pilsner Pale Malt (Barrett Burston)
45% Wheat Malt (Barrett Burston)
5% Wheat Flaked/Torrified (Blue Lake)

0.5 g/l of Amarillo (8.4%AA) @ 60min
0.8 g/l of Amarillo (8.4%AA) @ 20min
0.8 g/l of Amarillo (8.4%AA) @ 5min
0.8 g/l of Amarillo (8.4%AA) @ 0min

Brewbrite & Yeast Nutrient added @ 10min
Zest of 2 large oranges added @ 5min

Wyeast 2565: Kolsh yeast in a 1.5lt starter

Single Infusion Mash @ 65'c for 60min. Fermenting @ 16'c

I love my new Crown Urn! Single vessel BIAB makes brewing a lot easier & hassle free.

 

[droid]

czech this

my 2nd pils/lager (first one tastes good at bottling, going for a longer mash and upping the whirlpool of saaz this time)

100% Gladfield Pilsner Malt
4.89%
34.63 ibu
3srm
63 for 90
Magnum to 30ibu
Saaz >15min to 5 ibu 1g/l
Saaz whirlpool 1.5g/l

urquell starter (wyeast)

 

[mofox1]

czech this

I see what you did there.

 

[DJ_L3ThAL]

czech this

my 2nd pils/lager (first one tastes good at bottling, going for a longer mash and upping the whirlpool of saaz this time)

100% Gladfield Pilsner Malt
4.89%
34.63 ibu
3srm
63 for 90
Magnum to 30ibu
Saaz >15min to 5 ibu 1g/l
Saaz whirlpool 1.5g/l

urquell starter (wyeast)

Try a longer boil too, 120mins at a simmer, is what urquell actually do!

 

[droid]

2 hrs righto no worries, can I still start drinking at the beginning of light boil? Screw having to wait till it's an hour in, we're talking Friday arvo for chrissakes

 

[DJ_L3ThAL]

Um, you shiuld be drinking before you weigh your grain!!!

 

[Blind Dog]

Jester Pale Ale - trying out hops new to me

57% wey Pilsner
38% wey munich II
5% wheat

Multi step mash - 55, 67, 72, 78 for 5, 50, 20, 40 mins


Galena at 90 for 19 IBU
Jester at 15, 0 and cube for another 24IBU

MJ west coast yeast

 

[mofox1]

Jester Pale Ale - trying out hops new to me

Jester looks interesting - UK's amarillo?

 

[Brew Forky]

Meant to be brewing this arvo, but due to unforeseen circumstances, It'll be in the cube by this time tomorrow.

I've taken version 3 of Better Red Than Dead and made a few changes for a quicker and easier BIAB day:
-60min boil
-dropped the Fuggles and upped the EKG
-no step mash - 66 c for 60 min

I'm actually a bit Big Kev about it because I've never made an AG Irish Red.

Better Red than Dead (Irish Red Ale)

Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.01 %
Colour (SRM): 14.6 (EBC): 28.8
Bitterness (IBU): 23.2 (Average)

56.34% Barret Burston Ale
22.89% Vienna
15.85% Melanoidin
3.52% Carared
1.41% Carafa II malt

1.7 g/L East Kent Golding (4.7% Alpha) @ 60 Minutes (Boil)

0.0 g/L Whirlfloc Tablet @ 15 Minutes (Boil)

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

Fermented at 18°C with Wyeast 1084 - Irish Ale


Recipe Generated with BrewMate

 

[djgilmore]

1st ever Imperial IPA. Loosely based on Firestone Walker Double Jack which i had in the states recently.

Imperial IPA

Recipe Specs
----------------
Batch Size (L): 16.0
Total Grain (kg): 6.200
Total Hops (g): 271.00
Original Gravity (OG): 1.082 (°P): 19.8
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 9.13 %
Colour (SRM): 9.0 (EBC): 17.7
Bitterness (IBU): 98.1 (Average)
Brewhouse Efficiency (%): 63
Boil Time (Minutes): 90

Grain Bill
----------------
5.000 kg Joe White Pilsner (80.65%)
0.700 kg Munich I (11.29%)
0.400 kg Corn Sugar (6.45%)
0.100 kg Crystal 15 (1.61%)

Hop Bill
----------------
25.0 g Magnum Pellet (15% Alpha) @ 90 Minutes (Boil) (1.6 g/L)
16.0 g Cascade Pellet (7.8% Alpha) @ 30 Minutes (Boil) (1 g/L)
16.0 g Centennial Pellet (9.4% Alpha) @ 30 Minutes (Boil) (1 g/L)
16.0 g Chinook Pellet (12.6% Alpha) @ 30 Minutes (Boil) (1 g/L)
44.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (2.8 g/L)
44.0 g Centennial Pellet (9.7% Alpha) @ 0 Minutes (Boil) (2.8 g/L)
5.0 g Amarillo Pellet (8.6% Alpha) @ 4 Days (Dry Hop) (0.3 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 4 Days (Dry Hop) (0.6 g/L)
10.0 g Centennial Pellet (9.7% Alpha) @ 4 Days (Dry Hop) (0.6 g/L)
5.0 g Simcoe Pellet (12.2% Alpha) @ 4 Days (Dry Hop) (0.3 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 3 Days (Dry Hop) (0.6 g/L)
10.0 g Centennial Pellet (9.7% Alpha) @ 3 Days (Dry Hop) (0.6 g/L)
10.0 g Amarillo Pellet (8.6% Alpha) @ 2 Days (Dry Hop) (0.6 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 2 Days (Dry Hop) (0.6 g/L)
10.0 g Centennial Pellet (9.7% Alpha) @ 2 Days (Dry Hop) (0.6 g/L)
10.0 g Simcoe Pellet (12.2% Alpha) @ 2 Days (Dry Hop) (0.6 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 1 Days (Dry Hop) (0.6 g/L)
10.0 g Centennial Pellet (9.7% Alpha) @ 1 Days (Dry Hop) (0.6 g/L)

 

[Brew Forky]

I reckon it needs some dry hopping.

 

[Cervantes]

And maybe a few more hop varieties......

 

[Spiesy]

Jester looks interesting - UK's amarillo?

Not quite.

 

[Danscraftbeer]

Why Me Lager or Waimea Lager?

coz made stacks of ales and now have temp control should make a Lager.
Is that how you pronounce Waimea?
38lt brew - Basic
7.5kg Pilsner Malt mashed in esky starting at 64c for 2 hours.
20g Waimea for 60 min.
Thats it!
I think I did 3 equal level sparges.
Oh,
2 X sachet Saflager W-34/70. Didn't count up to it so made a starter.
250g Panela boiled with 2.5lt water in 3lt flask and cooled: 1.040.
Pitching temps awe around 17c.
Sucked that dry yeast into the vortex of yummy nutritious Panela wort on stir plate for 6 hours.
There was like balloons on top instead of froth like you get with Ale.

Plan is to be Quaffable by spring probably 4 months or so.

Fermented at 13c for, how long it takes as they say.
Og=1.044
FG expected 1.006
ABV = 5.0%
IBU = 21
EBC = 6.3

Will Dry Hop one keg with 30g Waimea. Taste testing.

:chug: