What are you brewing 2015?

[GrumpyPaul]

Finally getting a brew down...last almost done with the boil on this one.

Red IPA (American IPA)

Original Gravity (OG): 1.068 (°P): 16.6
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.68 %
Colour (SRM): 13.7 (EBC): 27.0
Bitterness (IBU): 64.5 (Average - No Chill Adjusted)

45.19% Pilsner
44.46% Maris Otter Malt
6.56% Vienna
1.56% Melanoidin
1.46% Crystal 120
0.77% Roasted Barley

1.1 g/L Magnum (12.5% Alpha) @ 60 Minutes (First Wort)
1.3 g/L Falconers Flight (9.1% Alpha) @ 15 Minutes (Boil)
1.3 g/L Galaxy (4.2% Alpha) @ 15 Minutes (Boil)
1.1 g/L Falconers Flight (9.1% Alpha) @ 0 Days (Dry Hop)
1.1 g/L Galaxy (14.2% Alpha) @ 0 Days (Dry Hop)


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

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[Danscraftbeer]

APA of the day.

38lt Yeild. 90min boil.
Grain bill 6.5kg.

5kg 2 Row Pale Ale - 76.3%
1.25kg Wheat Malt - 19.1%
0.25kg Munick Malt - 3.8%
0.05kg Midnight Wheat - 0.8%

Hops: total = 50g Waimea
25g - 40m
25g - 3m

Whirfloc tablet at 15m

I will probably dry hop 1 of the 2 kegs with ? something... :super:

edit:
OG = 1.044
FG estimate around 1.006
ABV estimate ~ 5.0%
Color ~ 12.8 EBC
IBU ~ 30
Yeast: 2nd culture recycled us-05. Calculated MrMalty.

 

[Tahoose]

Did 100litres of APA yesterday

First 3 cubes - ahtanum / cascade / vic secret / citra dry hop

Last cube simcoe / mosaic / maybe centenial dry hop??

Aimed for 1:050 got 1:058.

 

[Dan Pratt]

American Amber Ale 6

OG 1055
FG 1015
ABV 5.2%
IBU 35
EBC 26

66% Golden Promise Ale
15% Munich
6% Crystal 20L
6% Crystal 60L
6% Flaked Oats
1% Chocolate

65c for 60mins

Citra @ 60m
Amarillo/Centennial @10m
Amarillo/Centennial/Citra @hopstand/whirlpool for 10m

Dry Hop Citra/Amarillo 3g/L for 5days @ 20c

Fermented with Wlp002 English Ale @ 18c ( 1.2lt starter )

 

[VP Brewing]

Added a pump to my BIAB rig for more even temp so testing it out with a double batch of APA.

42L

6kg Marris Otter
1kg Munich
1kg Wheat
0.5kg Carapils

Chinook, cascade and simcoe all late to 30IBU


5% ABV.

Minus 2 outside the shed but got the fire roaring.

 

[Kumamoto_Ken]

Irish Red Ale (from BCS)

91% Maris Otter
3% Light Xtal
3% Dark Xtal
3% Roast Barley

EKG @ 60minutes to 25IBU

OG:1.054.

Will ferment using a 2nd Gen slurry of WLP004.

Bit chilly here this morning too...

 

[Brew Forky]

Was going to brew the Coopers Dark Ale clone from the database, but made a few changes to the recipe.

• Ale malt replaced with Maris Otter
• Brown sugar instead of white
• EKG to take the place of POR
• Wyeast 1084 Irish to do the work instead of Recultured Coopers

Hopefully this turns out like it has in my head....

Down with the Brown
Brown Porter

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.831
Total Hops (g): 45.00
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.55 %
Colour (SRM): 24.2 (EBC): 47.7
Bitterness (IBU): 26.7 (Average)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Grain Bill
----------------
4.025 kg Maris Otter Malt (83.32%)
0.230 kg Brown Sugar, Dark (4.76%)
0.230 kg Wheat Malt (4.76%)
0.173 kg Carafa II malt (3.58%)
0.173 kg Chocolate (3.58%)

Hop Bill
----------------
45.0 g East Kent Golding Pellet (4.7% Alpha) @ 60 Minutes (Boil) (2 g/L)

Misc Bill
----------------
0.5 Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Wyeast 1084 - Irish Ale

Recipe Generated with BrewMate

 

[neal32]

ESB

45L

95% MO
5% Simpson Dark Crystal
100g EKG FWH
50g EKG flamout and steep for 30 min
60g EKG dryhop


55 for 10
62 for 45
72 for 30
Mashout

1318 pitch at 18, might ramp to 20 after 24 hours, not sure yet. Any suggestions?

Should be ridiculously tasty

 

[neal32]

ESB

45L

95% MO
5% Simpson Dark Crystal
100g EKG FWH
50g EKG flamout and steep for 30 min
60g EKG dryhop


55 for 10
62 for 45
72 for 30
Mashout

1318 pitch at 18, might ramp to 20 after 24 hours, not sure yet. Any suggestions?

Should be ridiculously tasty

Just read that 1318 has issues getting down to FG, might chuck a rest in at 65 for 15 mins as well.

 

[krausenhaus]

I have a bottle of amber belgian candi syrup that I got from Craftbrewer a while back and going to have a crack at using it in an American amber.

4.3kg Ale Malt (77.8%)
0.7kg Candi Syrup (Amber) (12.7%)
0.24kg Caraaroma (4.4%)
0.24kg Gladfield Toffee (4.4%)
0.04kg Briess Midnight Wheat (0.7%)

Mash at 66°C

25g Warrior @ 40min
25g Mosaic @ flameout
25g Experimental #0720 @ flameout
50g Mosaic @ 40min steep at 75°C
50g Experimental #07270 @ 40min steep at 75°C

Ferment US-05 @ 18°C.

 

[VP Brewing]

This is what happened this morning. The one on the left is before the whirlpool hops went in. One on the right is after. 100g whirlpool addition for a double batch so not a huge amount but decent.

Has anyone seen this before? It was really turbid before but have left it a couple of hours and it looks weird.
Never happened to me before but I don't normally whirlpool hop so not sure if it's normal. Used brewbrite at the right amounts.

 

[skb]

Yes sure have I just assumed the hops broke down, did normal ferment, crash chill and all turned out good.

 

[manticle]

Looks like break material dropping out - kettle fining has done its job.

 

[Topher]

Following on from my Munich Smash....

Vienna is next up tomorrow evening.
Long low mash. POR early, Amarillo late.
Undecided on yeast.

 

[VP Brewing]

Looks like break material dropping out - kettle fining has done its job.

All good then! It normally drops in the kettle so hopefully drops out in the cube or the fermenter. Or the keg.

 

[IsonAd]

I was looking for a pale ale to make that was a little different to the usual and found this on the HBT site, I like the hop combo and had the yeast and oats available.

http://www.homebrewtalk.com/showthread.php?t=463439

Its a heavy dry hopped beer which I think the brewer from HBT keg hopped his, I will likely to a split dry hop with 28g each for 2 days then add another 28g each for the remaining 3-5days.

B)

American Pale Ale

OG - 1.048
FG - 1.010
ABV - 4.8%
IBU - 35
EBC - 7
Vol - 20Lt
Eff - 70%

Malt

85% GP Ale
15% Flaked Oats (Homebrand)

Mash Profile

20c/MI, 34c/20m, 55c/20m, 65c/60m, 73c/15m, 78c/15m

Hops

60m - Columbus = 14ibu
5m - Amarillo, Simcoe & Centennial = 14ibu
Whirlpool - Amarillo, Simcoe & Centennial = 7ibu

Dry Hop - Amarillo, Simcoe & Centennial @ 8.4g/L for 5-7days

Yeast

Re-hydrated S04 Fermentis @ 18c

. Interested in how this turns out Pratty. How's she looking?

 

[Dan Pratt]

. Interested in how this turns out Pratty. How's she looking?

It was kegged on saturday night and is carbonating at the moment, will be sampling on friday this week.

I ended up dry hopping only 5.3g/L and the aroma from the FV was excellent, great combo!

Looking forward to sampling.

 

[Phoney]

Fire Engine Ale

OG 1.058
IBU 55

4kg Pale Ale
1kg Munich
250g carapils
300g caraaroma
80g patent black

10g Simcoe @ 60
28g Simcoe @ 15
28g Amarillo @ 15
28g Cascade @ 15
14g Simcoe @ 0
14g Amarillo @ 0
14g Cascade @ 0

WLP001 California Ale

28g Simcoe @ dry hop
28g Amarillo @ dry hop

 

[Yob]

I need a minimum of 75l to go in my whisky barrel.. So..

I've got 2 cubes of 1.100 RIS and I got 2 tins of coopers stout to do a toucan to get the other 23 liters

Now all I need is to bottle my swap beer so I can use the effing fridge.. Knew I should have kept that 4th fridge...

 

[Danwood]

Erm...hop to it !