What are you brewing 2015?

[mje1980]

How did this turn out and can you define long and low please?

Just kegged it. So far it's nice, could do with some more hop flavour. Long and low means 62c for at least 45mins to 90mins. Think I just did 45 for this, being a simple golden ale.

 

[Hpal]

Having a crack at a Saison today!

 

[mje1980]

"I swear it's for the wife!"

67.6% bb pils
13.5% wey Vienna
18.9% flaked maize.

A tiny bit of perle wafted over the boil

Wlp 940 Mexican lager, a fuckload of which will be pitched cold, into pre chilled wort.

Long low mash for as dry a finish as I can get.

1043
12.5 ibu

 

[slcmorro]

Arrogant Wheat (American Wheat or Rye Beer)

Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.31 %
Colour (SRM): 4.1 (EBC): 8.0
Bitterness (IBU): 34.5 (Average)

50% Pilsner
40% Wheat Malt
10% Munich I

1.5 g/L Mandarina Bavaria (8% Alpha) @ 20 Minutes (Boil)
1.5 g/L Falconers Flights (10.2% Alpha) @ 20 Minutes (Boil)


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

Fermented at 18°C with Safale US-05

 

[slcmorro]

Master Pilsner (German Pilsner (Pils))

Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.32 %
Colour (SRM): 2.8 (EBC): 5.5
Bitterness (IBU): 49.8 (Average)

93.33% Pilsner
6.67% Carapils (Dextrine)

2.4 g/L B Saaz (6.8% Alpha) @ 60 Minutes (Boil)
0.5 g/L B Saaz (6.8% Alpha) @ 10 Minutes (Boil)

0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)

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

Fermented at 10°C with Wyeast 2001 - Urquell Lager


Recipe Generated with BrewMate

 

[slcmorro]

Honey Red Ale BIG BATCH (American Amber Ale)

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.007 (°P): 1.8
Alcohol (ABV): 5.06 %
Colour (SRM): 7.5 (EBC): 14.8
Bitterness (IBU): 41.1 (Average - No Chill Adjusted)

59.26% Pale Malt
31.48% Honey
9.26% Crystal 60

1.3 g/L Cluster (5.7% Alpha) @ 60 Minutes (Boil)
2.4 g/L Cluster (5.7% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 68°C for 60 Minutes. Boil for 60 Minutes

Fermented at 19°C with Safale US-05


Recipe Generated with BrewMate

 

[Judanero]

Samuels Brothers Golden Ale (No chill- Adapted Smurtos Golden Ale) 23L batch

3.05kg JW Trad Ale
1kg Best Munich
1kg JW Wheat
105g Weyermann Caramel Rye
300g Weyermann Caramunich I
200g Carapils
4.5g CaSO4 + 3g CaCl added to mash

Mash @ 67 for 90

25g Amarillo FWH
4 g Brewbrite + 1 tsp Wyeast nutrient @ 10
30g Amarillo @ flameout
20g Cascade + 20g Amarillo cube hop

Will be using 1056 @ 18

 

[Rocker1986]

I'm brewing up another Bohemian Pilsner on Saturday. This recipe I made up myself, after reading what I could find about Pilsner Urquell. Not designed as a clone as such, just using their hopping schedule really as a platform for designing my own recipe based around a basic malt bill. Most of these batches are experimentation at the moment, to tinker with it to get it where I want it, however if the FG sample I tasted of the first incarnation of this preferred recipe is anything to go by, it's already pretty close to what I want. Anyway, on with the recipe...

5.000 kg Floor Malted Bohemian Pilsner (4.0 EBC) Grain 1 95.1 %
0.250 kg Munich Malt - 10L (23.0 EBC) Grain 2 4.8 %
0.007 kg Black (Patent) Malt (1300.0 EBC) Grain 3 0.1 %
40.00 g Saaz [3.03 %] - First Wort 90.0 min Hop 4 13.9 IBUs
50.00 g Saaz [3.03 %] - Boil 80.0 min Hop 5 15.6 IBUs
60.00 g Saaz [3.03 %] - Boil 20.0 min Hop 6 10.7 IBUs
1.0 pkg Urquell Lager (Wyeast Labs #2001) [124.21 ml] Yeast 7 -

Est Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 4.5% (bottled)
Bitterness: 40.3 IBUs
Est Color: 9.2 EBC

I'm doing a Hochkurz mash of sorts on this. 60min at 63C, then 20min at 70C before mash out. I'm not sure if the Beersmith FG prediction of 1015 is on the money or not, but I guess I'll find out when I ferment it. I wouldn't complain if it got down more around 1010-1012 though. This mash schedule is another thing I'm experimenting with on each batch to work out how long I want to hold each of the two temperatures. Also, doing a 90 minute boil, aiming for 25 litres into the FV.

Looking forward to this one, it's my first brew day in a couple of months and having some mates around as well.

 

[Phoney]

Tropical Punch Saison

OG 1.072
FG: 1.003
ABV: 9%
IBU 25

66.7% Weyermann pilsner
19% Munich or Vienna
9.8% Wheat
4.8% Caramunich

18g Amarillo @ 20
18g Motueka @ 20
14g Amarillo @ 10
14g Motueka @ 10
14g Amarillo @ 0
14g Motueka @ 0
28g Amarillo @ dry hop
28g Citra @ dry hop


WY3711 French Saison

Mash @ 64.5C for 90 min. None of that decoction or step mash crap.


I've brewed a variant of this before but with galaxy instead of motueka. It was like a spicy, tropical fruit punch cocktail. Yum! This time I'm hoping it will be a bit more lime citrus.

 

[Topher]

Got some nice castle pils malt to try....and a bag of hallertau and plenty of 34/70 ready to go. So tonight I'm going to put my skills to the test and go for a clean german lager. Numbers are still subject to change....

OG 1045 FG 1010
Gonna try rests at 55/64/72 then mashout.
IBU 30. Small hop addition at 15 and smaller one at 5.

Im no chilling. Is it possible to have success with no chilling a clean pilsnener?

Perfect weather for a lager. Brrrrrrrr.

 

[lobedogg]

Got some nice castle pils malt to try....and a bag of hallertau and plenty of 34/70 ready to go. So tonight I'm going to put my skills to the test and go for a clean german lager. Numbers are still subject to change....

OG 1045 FG 1010
Gonna try rests at 55/64/72 then mashout.
IBU 30. Small hop addition at 15 and smaller one at 5.

Im no chilling. Is it possible to have success with no chilling a clean pilsnener?

Perfect weather for a lager. Brrrrrrrr.

Sounds good. Did my first pilsener a couple of months back and no-chilled it. Three weeks in the cube, another CC and had my first taste after a week in the keg. Clean, crisp and and clear. Trying my hardest not to drink it all and go easy on the keg, but very hard to resist.

 

[lobedogg]

I'm going to have a crack at a Budvar clone tonight, but with a couple of twists given what I have on hand.


Budvar Clone (Lager)

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 3.0 (EBC): 5.9
Bitterness (IBU): 20.8 (Average)

100% Pilsner

20.0 g B Saaz Pellet (8.6% Alpha) @ 90 Minutes (Boil) (0.8 g/L)


Step Mash (1hr 20 total):
50° 20 mins
60° 40 mins
70° 20mins


Fermented at 12°C with Wyeast 2278 - Czech Pils

Lager for 3 months

Recipe Generated with BrewMate

 

[djgilmore]

Have a day off work so knocking out an IPA (or pale ale??)

Loosely based on the LFPA recipe in the DB but modified for no-chill

American Pale Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.600
Total Hops (g): 145.00
Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.21 %
Colour (SRM): 4.7 (EBC): 9.3
Bitterness (IBU): 17.0 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Pilsner (71.43%)
1.000 kg Munich I (17.86%)
0.300 kg Carapils (Dextrine) (5.36%)
0.300 kg Wheat Malt (5.36%)

Hop Bill
----------------
15.0 g East Kent Golding Pellet (4.7% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
15.0 g Cascade Pellet (5.3% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
15.0 g Chinook Pellet (11% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
30.0 g Cascade Pellet (5.3% Alpha) @ 0 Minutes (Boil) (1.3 g/L)
30.0 g Chinook Pellet (11% Alpha) @ 0 Minutes (Boil) (1.3 g/L)
20.0 g Cascade Pellet (5.3% Alpha) @ 0 Days (Dry Hop) (0.9 g/L)
20.0 g Chinook Pellet (11% Alpha) @ 0 Days (Dry Hop) (0.9 g/L)

Misc Bill
----------------
7.0 g Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
0.5 g Irish Moss @ 10 Minutes (Boil)
1.0 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 65°C for 90 Minutes.
Fermented at 18°C with Safale US-05

Will be done No chill with the 0min hops in the cube.

 

[Rocker1986]

Im no chilling. Is it possible to have success with no chilling a clean pilsnener?

Perfect weather for a lager. Brrrrrrrr.

Sounds like a nice recipe mate. I can't really say with absolute certainty yet, but my Bo Pils that I'm bottling on Sunday was no chilled (like all my beers), and the FG samples tasted very promising. I have brewed German lagers before and they have all turned out fine being no-chilled so I can't see a problem there.

It's pretty cold at the moment... same reason I'm brewing lagers until about September. :lol:

 

[waggastew]

ARB-2 American Rye Beer, recipe pinched of American Homebrew Assoc Nat Awards Database. 50% rye but running off fine with a batch sparge. Was a bit worried as I previously brewed this BIAB where it was more like batch 'squeeze' than sparge.

TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 34.12 l
Post Boil Volume: 29.12 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 21.00 l
Estimated OG: 1.047 SG
Estimated Color: 4.9 SRM
Estimated IBU: 39.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2.84 kg               Pale Malt (2 Row) US (2.0 SRM)           Grain         1        50.0 %        
2.84 kg               Rye Malt (4.7 SRM)                       Grain         2        50.0 %        
31.16 g               Amarillo [9.20 %] - Boil 60.0 min        Hop           3        28.7 IBUs     
1.22 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        4        -             
15.31 g               Amarillo [9.20 %] - Steep/Whirlpool  60. Hop           5        7.0 IBUs      
15.31 g               Liberty [4.30 %] - Steep/Whirlpool  60.0 Hop           6        3.3 IBUs      
1.0 pkg               American Wheat Ale (Wyeast Labs #1010) [ Yeast         7        -             
1.22 tsp              Yeast Nutrient (Primary 3.0 days)        Other         8        -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.68 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 19.32 l of water at 74.2 C          66.0 C        75 min        

Sparge: Batch sparge with 2 steps (5.68l, 19.31l) of 75.6 C water
Notes:

-------------------------------------------------------------------------------------

 

[Nullnvoid]

Hopefully on the cards today is my second BIAB.

Dry stout - Scouty Stout

JW Trad ale - 3.8kg
Chocolate malt - 0.1kg
Flaked Barley - 0.6kg
Roasted Barley - 0.4kg

EKG 85kg @ 30 minutes

25l batch size.

Will be no chilled. I'll keep it in the cube until I can get time to ferment and will ferment with Wyeast 1084

Fingers crossed.

 

[BottloBill]

Hopefully on the cards today is my second BIAB.

Dry stout - Scouty Stout

JW Trad ale - 3.8kg
Chocolate malt - 0.1kg
Flaked Barley - 0.6kg
Roasted Barley - 0.4kg

EKG 85kg @ 30 minutes

25l batch size.

Will be no chilled. I'll keep it in the cube until I can get time to ferment and will ferment with Wyeast 1084

Fingers crossed.

whoa! 85kg of East Kent, you must really like it

 

[Nullnvoid]

I'm an offty goofty and didn't read the post properly and panicked!

 

[Nullnvoid]

haha whoops, I see what I did there. Yes, I really love EKG. Had a bulk buy and no one wanted in so I bought it all myself

 

[Rocker1986]

:lol: 85 kg in a brew. It is a nice hop though, I use it in my porter/stout recipes too even though its influence is probably drowned out by all the dark malts in there. h34r: