What are you brewing 2015?

[wide eyed and legless]

With my plum porter now in the secondary, I am wondering whether I should have made a robust porter as opposed to the brown porter for adding fruit too, though I am expecting the sugars to ferment out in the secondary can anyone with the experience of adding fruit suggest which would have been the best porter to add fruit to, the brown or the robust.

 

[mofox1]

More brown ale time!.... Or is it a brown porter?

Ended up a few points higher @ 1.057 courtesy of the longer sparge/boil than normal.

Brown Ale

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.600
Total Hops (g): 82.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 31.1 (EBC): 61.3
Bitterness (IBU): 41.4 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 120

Grain Bill
----------------
2.000 kg Munich I (35.71%)
2.000 kg Pilsner (35.71%)
0.800 kg Brown Malt (14.29%)
0.400 kg Chocolate (7.14%)
0.300 kg Carared (5.36%)
0.100 kg Carabohemian Malt (1.79%)

Hop Bill
----------------
32.0 g Challenger Pellet (8.3% Alpha) @ 180 Minutes (First Wort) (1.3 g/L)
10.0 g Challenger Pellet (8.3% Alpha) @ 0 Minutes (Aroma) (0.4 g/L)
20.0 g East Kent Golding Pellet (4.5% Alpha) @ 0 Minutes (Aroma) (0.8 g/L)
20.0 g Northern Brewer Pellet (5.8% Alpha) @ 0 Minutes (Aroma) (0.8 g/L)


*Aroma hops are cubes additions @ 85C.

 

[GABBA110360]

havin a go at coopers dark ale just waiting for starter to do it's thing

 

[hwall95]

A basic galaxy pale ale to take camping up the beach in July. Most of friends aren't into craft beers that much but they like Pac Ale, so hopefully this somewhat similiar. Will adjust the dry hopping based on taste - don't want it turning into Passion Pop by over dry hopping.

OG: 1046 IBU:28
FG: 1010 EBC: 8
Size: 23L

Malt Bill:
3.5kg BB Pale malt
1kg BB Wheat malt
0.2kg Caramalt

Hops:
1g - 60min
35g - Cubed
30-40g Dry Hopped for a couple of days before cold crashing

Yeast:
1L starter of Wy1272.

Mash and Boil:
Mash at 75min @ 66, Boil for 70min.

 

[Brew Forky]

havin a go at coopers dark ale just waiting for starter to do it's thing

That's the plan for my next brew. Are you using the recipe in the AHB database or do you have another one?

 

[fraser_john]

Recipe:       English Pale Ale

Turn rainwater into Burton On Trent style water first.

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

Batch Size (L):          23.00    Wort Size (L):    23.00
Total Grain (Kg):         5.50
Anticipated OG:          1.061    Plato:            15.08
Anticipated SRM:          13.0
Anticipated IBU:          36.9
Brewhouse Efficiency:       82 %
Wort Boil Time:             90    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 87.3     4.80 kg.  Pale Malt(2-row)              Great Britain  1.038      3
  5.5     0.30 kg.  Crystal - Pale                Great Britian  1.034     50
  3.6     0.20 kg.  Special B                     Belgium        1.034    150
  1.8     0.10 kg.  Victory                       America        1.037     28
  1.8     0.10 kg.  Biscuit Malt                  Belgium        1.035     24

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 46.00 g.     Goldings - E.K.                   Pellet   5.70  27.4  60 min.
 14.00 g.     Goldings - E.K.                   Pellet   5.70   6.4  30 min.
 14.00 g.     Goldings - E.K.                   Pellet   5.70   3.0  10 min.
 28.00 g.     Goldings - E.K.                   Pellet   5.70   0.0  Dry Hop


Yeast
-----

Mangrove Jack M79 Burton Union

 

[GABBA110360]

That's the plan for my next brew. Are you using the recipe in the AHB database or do you have another one?

yes using the data base recipe but having a problem reculturing the yeast at this stage its too bloody cold I think and I cant leave a heat pad under it over night I think it would get too hot.
going to bring inside while i'm away this weekend

 

[Yob]

Stout.. Big old stout, doubledip batch, did an overnight mash on the timer to get a 1.060 strike for the second mash... Will be doing an extended mash/knockout o a couple of hours while we go looking for chickens...

Aiming for70l of 1.100

 

[Danwood]

Mate...the amount of spent grain you produce, you should probably been looking at pigs, not chickens.

 

[mofox1]

Stout.. Big old stout, doubledip batch, did an overnight mash on the timer to get a 1.060 strike for the second mash... Will be doing an extended mash/knockout o a couple of hours while we go looking for chickens...

Aiming for70l of 1.100

Diggity. Dumb it down for me man!

Is this a drain first runnings, use second runnings for strike water sort of thing? Damn I can't imagine how much boil off I'd need to get 70L of 1.1 using normal single mash sort of thing.... I usually dont get more than 1.080 on first runnings.

The overnight - is this just set and forget in a esky mash tun, or you have a HERMS happening all night?

 

[Midnight Brew]

Mild to 1.038. Will be bringing a keg of this along for the Vic July swap.

85% TFFM Maris Otter
6% Wey Caramunich III
5% Simpsons Brown
4% Wey Caraaroma

70/72/78 for 40/10/Raise Bag

Northdown FWH to 18IBU

Cube 1: Essex Ale @ 19C
Cube 2: English Ale @ 19C

 

[Yob]

Diggity. Dumb it down for me man!
Is this a drain first runnings, use second runnings for strike water sort of thing? Damn I can't imagine how much boil off I'd need to get 70L of 1.1 using normal single mash sort of thing.... I usually dont get more than 1.080 on first runnings.

The overnight - is this just set and forget in a esky mash tun, or you have a HERMS happening all night?

Set the first mash on a timer. 5am.

when I got to it at half past 8 I drained the MT (30l) and sparged enough to get to strike volume (20l) for the second mash,(50l) pumped from the kettle back to the MT with fresh grist, set temp again and walk away.

Will run it off now I'm back and maybe do a single batch sparge depending on gravity.

 

[Yob]

Pre boil.. Looking like I'll hit about 1.115 post boil perhaps

 

[waggastew]

Czech Bo Pils - BCS recipe, with a little 4L decoction boiled for the last 20 minutes in the vain hope of getting some more pils grain character. Fermented using accelerated profile, previous Helles using the method seemed to work out well, hit FG in 6 days!

Style: Bohemian Pilsner
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 36.10 l
Post Boil Volume: 28.60 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 21.00 l
Estimated OG: 1.050 SG
Estimated Color: 3.3 SRM
Estimated IBU: 40.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 83.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.00 kg               Pilsner (2 Row) Ger (2.0 SRM)            Grain         1        93.5 %        
0.35 kg               Cara-Pils/Dextrine (2.0 SRM)             Grain         2        6.5 %         
43.81 g               Saaz - Czech [5.00 %] - Boil 60.0 min    Hop           3        22.4 IBUs     
35.04 g               Saaz - Czech [5.00 %] - Boil 30.0 min    Hop           4        13.8 IBUs     
1.22 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        5        -             
24.53 g               Saaz - Czech [5.00 %] - Boil 10.0 min    Hop           6        4.5 IBUs      
25.76 g               Saaz - Czech [5.00 %] - Boil 0.0 min     Hop           7        0.0 IBUs      
Yeast cake            German Bock Lager (White Labs #WLP833) [ Yeast         8        -             
1.22 tsp              Yeast Nutrient (Primary 3.0 days)        Other         9        -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.35 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 18.44 l of water at 75.3 C          67.0 C        60 min        

Sparge: Batch sparge with 2 steps (7.21l, 20.30l) of 75.6 C water

 

[droid]

20 minutes to go as we speak

Meet "Ruby Gladfield"

38 ibu

Pale
Wheat
Turkish delight
Roast barley

Vic secret for bittering with a bit of mosaic and half mosaic thrusters 3G/l whirpooled no cold chilling need it to drink soonish
Yeast Burton IPA and bry-97 mixture from last batch

4.79% ish h34r:

 

[CrookedFingers]

Just mashing my first hefe.
All I had was some MO on hand to use as base. Used 2kg.
Picked up 2.5 kg wheat
20g halletauer @60 (13 IBU)
Will use WLP380
19L
5.6%, realised its a tad higher than I wanted but had milled the grains already. Ah well.

Will be chilled and off to bed with some sexy yeasties later tonight.

Happy days.

 

[Kumamoto_Ken]

My first ever attempt at an AG Stout.

Classic Dry Stout, using Wheeler's recipe.

Maris Otter 70%
Flaked Barley 20%
Roast Barley 10%
90 min mash at 66C

Target (10.5%) for 90 min to 45IBU.

OG: 1042.
Will ferment using a WLP004 starter that's resting in the fridge.

For the record it was 38F (3.3C) in the garage when I got out there this morning.

 

[madpierre06]

Christened my 3V system, still to dial in the little foibles as it seems my efficiency may be down, a O.G. of 1.064 with an expected 1.069. Not sure if that is of any significance.

Coffee Imperial Stout 23L

B.B. Pale Malt 4.7kg

B.B. Crystal Malt 1.2kg

B.B. Wheat malt 0.840kg

Voy. Buloke Choc Malt 0.720kg

B.B. Roasted Barley 0.240kg

Bairds Black Malt 0.240kg


Nthn Brewer Hops Bittering 84gm 70 mins
Cascade Finishing 50gm For 5 mins post boil


WLP005 British Ale
Danstar Nottingham


530ml cold steeped fresh roast coffee to be added at end of primary fermentation.

Mash 65 Celsius 1 Hr

Sparge to 30L wort, 70 min boil.

Pitched at 21 C,

O.G. 1.064

F.G. 1.016 (Aiming for)

No ABV yet, still to enter figures into Brewmate.

Fermenting nicely when I got in from work this arvo. A low, smooth and dark creamy krausen.

 

[welly2]

Single hop, IPA type affair. Making 10L of the stuff in my new mini-rig.

85% Pale Malt
10% Crystal (60L)
5% CaraMalt

7g Columbus at 60 minutes
13g Columbus at 20 minutes
23g Columbus at 5 minutes
27g Columbus at 0

Whitelabs WLP008 East Coast Ale yeast

 

[Dan Pratt]

Single hop, IPA type affair. Making 10L of the stuff in my new mini-rig.

85% Pale Malt
10% Crystal (60L)
5% CaraMalt

7g Columbus at 60 minutes
13g Columbus at 20 minutes
23g Columbus at 5 minutes
27g Columbus at 0

Whitelabs WLP008 East Coast Ale yeast

That is too much crystal malt @ 15%.

Personally I would drop the Crystal 60 and just use 5% of the caramalt, If you haven't already mashed in or had the grains cracked make the adjustment.