What are you brewing 2015?

[Judanero]

Snuck this one in today, still have to empty kettle in the morning (wife was almost home, guerrilla brewing = pressure brewing but oh so satisfying)

Samuels Brothers Red IPA (No chill) 23L batch

5.8kg Best Red X malt
1.1kg JW Wheat
370g Weyermann Caramunich II
25g Roasted Barley
5g CaSO4 4g CaCl

Mash at 64 for 90 mins

35g Magnum @ 50 (ran out of gas)

yeast nutrient and brewbrite at about a minute before gas ran out.

Cube hop: 30g Mosaic
38g Amarillo
25g Simcoe
7g Cascade

Will dry hop @ 1g/L each Amarillo and Cascade

Yeast will be Wyeast 1272

 

[Dan Pratt]

American Wheat Ale

OG 1040
FG 1009
IBU 18
EBC 10
Vol 20lt

60% Pilsner
38% Wheat
2% Acidulated

64c/40mins

Galaxy/Mosaic @ 10mins = 18ibu

Danstar BRY 97 @ 18c

Dryhop 2g/L Galaxy/Mosaic combo for 4 days @ 21c.

First time using bry97.

 

[droid]

Keyhole APA



Recipe not at hand but 44ibu 5%
Mostly ale malt with a bit of crystal 60 and a Tinsy bit of roast barley
Citra @ 60
Simcoe @ 20
Chinook @ 20
Dry hop prolly mosaic

No idea what it will taste like just hoping for the good karma to get me through hehe

 

[menoetes]

Horray for brewing week! Another two put down on Tuesday/Wednesday past...

Vienna Centennial SMASH
23lts

ABV: 5.1%
IBUs: 31.5
OG: 1.050
FG: 1.013

100% Weyermanns Vienna Malt

Magnum 14.5%AA @ 60min to 9 IBUs
Centennial 8.9% @ 60min to 11 IBUs
Centennial 8.9% @ 15min to 11.5 IBUs
Centennial 8.9% @ Flameout - 0.9 g/lt

US-05 Yeast

4g of yeast nutrient @ 10min
4g of Brewbrite @ 10min

Single mash infusion @ 65'c for 75min. Batch sparged @ 76'c and fermenting @ 19'c.

Note: I realize this isn't technically a proper SMASH with the Magnum but I only realized on brewday that I didn't have enough Centennial to make up my 60min addition. I figured Magnum was a nice neutral bitterer that wouldn't impact to much on the final flavor.

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AFK EKG ESB
23lts

ABV: 5.%
IBUs: 38.5
OG: 1.048
FG: 1.012

95% TF Marris Otter Malt
5% TF Crystal 60

Magnum 14.5%AA @ 60min to 33 IBUs
EKG 4.6%AA @ 20min to 5.5 IBUs
EKG 4.6%AA @ Flamout - 1.0 g/lt

S-04 Yeast

4g of yeast nutrient @ 10min
4g of Brewbrite @ 10min

Single mash infusion @ 67'c for 70min. Batch sparged @ 75'c and fermenting @ 19'c.

 

[Brew Forky]

Note: I realize this isn't technically a proper SMASH with the Magnum but I only realized on brewday that I didn't have enough Centennial to make up my 60min addition. I figured Magnum was a nice neutral bitterer that wouldn't impact to much on the final flavor.

I've done the same thing during a SMaSH. Call it a SMaSH ME (ME = Magnum Excluded )

 

[GABBA110360]

July ale
that's what i'll call it
wanted to tidy up the grain storage so some of was throw the lot in
46l batch
7.5 k wey ale
1.35 wey mun 1
1.2 wheat
0.5 wey carahell
0.5 wey carapils
0.11 simpson imperial
mashed 63 c
dr rudi 6g @ 60
in the cube 150 g cascade ,50g galaxy
yeast 1272 x2
dry hopped 1.5/l Amarillo ,1.5/l cascade

SG 1.052 @ 18 c
70 % eff 5 %

 

[Mr B]

Brew day tomoz (after kids AFL, obligatory coffee or whatever with missuz after etc - so lucky if I get going before lunch - not all bad though)

Been thinking of doing a Coopers Sparkling for a while, finally got some POR hops.

However, I do 50l batches, no chilled, and usually make two different brews doing cube hops. What would you do with this one?

Maybe have one straight, and chuck a little of something in the second one. Any votes for varieties that will play nicely with POR?

And yeah, going with 1056 yeast, was going to culture up some coopers but haven't got around to it yet and out of time really.


Cooppers sparkling draft

Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 6.11 %
Colour (SRM): 5.9 (EBC): 11.7
Bitterness (IBU): 31.2 (Average - No Chill Adjusted)

83.08% Pale Ale Malt
10% Cane Sugar
5.19% Wheat Malt
1.73% Crystal 60

1.2 g/L Pride of Ringwood (8.3% Alpha) @ 40 Minutes (Boil)
0.3 g/L Pride of Ringwood (8.3% Alpha) @ 20 Minutes (Boil)


Single step Infusion at 65°C for 90 Minutes. Boil for 60 Minutes

Fermented at 18°C with Wyeast 1056 - American Ale


Recipe Generated with BrewMate

 

[Mr B]

Mmmmm, think i will put 20g of fuggles in the 2nd cube just for fun. Onlu a couple of IBU but should give some flavour.

 

[Mardoo]

7.5 k wey ale
1.35 wey mun 1
1.2 wheat
0.5 wey carahell
0.5 wey carapils
0.11 simpson imperial

Hey there Gabba, What's your take on the Simpson Imperial malt? The little I've found on it suggests an English Melanoidin malt. What do you think?

 

[GABBA110360]

Hey there Gabba, What's your take on the Simpson Imperial malt? The little I've found on it suggests an English Melanoidin malt. What do you think?

yeah I think that's about what it is I think.
i'd bought some for a recipe and that was all was left.
don't quite know how it will end up but the hop sheduele works fine

 

[hwall95]

Hadn't brewed for a while so thought I'd smash out some brews on friday night and yesterday.

Galaxy and Mosiac Ale:
OG: 1.054 Colour: 7.9 EBC
FG: 1.011 Size: 22L
IBU: 26

3.5kg BB Pale Malt
1kg Wheat Malt
0.2kg Caramalt
1g Galaxy @ 60min
15g Mosiac @ Cube
20g Galaxy @ Cube
25g Mosiac - Dry Hop
25g Galaxy - Dry Hop
MJ West Coast Ale Yeast

Oktoberfest Lager:
I separated 5L from the mash (pre sparge) and reduced it to around 1L to hopefully increase the maltiness a bit. Don't know how much of an effect it may have but thought I'd give it a go

OG: 1.058 Colour: 16 EBC
FG: 1.014 Size: 23L
IBU: 26

4.3kg Vienna Malt
1.5kg Munich I
0.3kg Caramunich I
15g Magnum @ 60min
25g Hallertauer - Cube
Wyeast 2124 - Bohemian Lager

American Amber Ale:
Thought I'd test out how munich goes for a base malt and play with some hop combos based on my single hop apa feedback.

OG: 1.051 Colour: 28 EBC
FG: 1.014 Size: 23L
IBU: 37

4.5kg Munich I
0.5kg Wheat Malt
0.3kg Caraaroma
5g Simcoe @ 60min
15g Mosiac @ Cube
15g Simcoe @ Cube
20g Centennial @ Cube
20g Mosiac - Dry Hop
20g Simcoe - Dry Hop
30g Centennial - Dry Hop

Still playing around with the dry hop additions, will alter it based on how it's tasting.

 

[Kumamoto_Ken]

Having a crack at a Belgian Blond this morning.

The Lefty Blond recipe from BCS.

Dingemans Pils - 81.5%
Wheat - 3.7%
Aromatic - 3.7%
Sugar - 11.1%

OG: 1.065

Hallertau Mittelfruh @ 60 minutes to 25IBU.

Will ferment using a WLP-500 slurry.

 

[TheWiggman]

Busted out Screwy's Choc Treacle Stout. Followed to the letter except subbed Northdown with PoR and used JW instead of MO.
Ended up 4 points above target, smells intoxicating and can't wait to get it fermenting.

 

[manticle]

Great beer that treacle stout.

 

[Nizmoose]

Doing my first double brew day today, mashing an Altbier with an NZ twist at the moment then a mate is coming around to learn all grain and we'll be doing a Scotch/Scottish Ale (technically a scotish export 80 I thiiiiiink?):

MOTUEKA ALT
13L at the end of the boil (13L batch size in software)
OG: 1.047 IBU: 35 SRM: 11 ABV: 4.6%

2.4kg Munich Light
200g Crystal 60L

Mash:
54C for 20 / 64C for 30 / 68C for 30 / 78C for 10

24g Motueka @ 60min
22g Motueka @ 0min

Nottingham will be pitched fermented around the 12C mark (I know the yeast is a bit out of style but I cant help using notto in so much its incredibly versatile and survives my lack of fermentation fridge winters)

SCOTTISH ALE
21L batch (end of the boil)
OG: 1.053 IBU: 22 SRM: 13 ABV: 5.3%

3kg Maris Otter
1kg Munich
250g CaraAroma
200g Melanoiden
200g CaraMunich I
90g Pale Chocolate

Mash:
Not actually sure how I'll mash this? I've got until about 2pm to figure it out any suggestions?

36g Fuggle @ 60min
14g EKG @ 10min

Once again pitched with good old notto fermented around 18ish?

 

[Brew Forky]

Decided to knock out an APA as I haven't done one in a while. Using SNPA for inspiration as that's my go to Pale, I'm going to use Centennial for Bittering, NB at 30 and Riwaka at 10. I did a search here and around the world to see Northern Brewer and Riwaka play nicely together but couldn't find anything. I chucked a NB and couple of Riwaka pellets in a mug of hot water to get an idea of what an end result may be like. There's only one way to really know and I'll volunteer to be the Guinea Pig.

Thought I'd try a tad of Carapils to replace some of the Xtal and see what that brings to the basic grain bill. Might dry hop, might not as I'm not normally a fan. If I do it will be Riwaka or Cascade if the fancy takes me after a taste test.

Riwaka Nevada (American Pale Ale)

Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 8.9 (EBC): 17.5
Bitterness (IBU): 34.4 (Average - No Chill Adjusted)

92.04% Barret Burston Ale
5.31% Crystal 80
2.65% Carapils (Dextrine)

0.7 g/L Centennial (9.4% Alpha) @ 60 Minutes (Boil)
0.7 g/L Northern Brewer (5.9% Alpha) @ 30 Minutes (Boil)
0.9 g/L D Saaz (5.2% Alpha) @ 10 Minutes (Boil)
0.9 g/L D Saaz (5.2% Alpha) @ 0 Days (Dry Hop)

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

Single step Infusion at 66°C for 75 Minutes. Boil for 60 Minutes

Fermented at 18°C with Wyeast 1056 - American Ale

Recipe Generated with BrewMate

 

[GrumpyPaul]

My first go at a double batch on my system - had to stretch things a bit.

Made a few mistake along the way (like forgetting to turn the hex urn on for the first 40 mins).....

But in the end - hit all the right numbers spot on.

Double Falcon
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 36.0
Total Grain (kg): 7.800
Total Hops (g): 40.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 10.8 (EBC): 21.3
Bitterness (IBU): 32.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.000 kg Pale Ale Malt (38.46%)
2.300 kg Pilsner (29.49%)
2.000 kg Wheat Malt (25.64%)
0.500 kg Crystal 120 (6.41%)

Hop Bill
----------------
10.0 g Nugget Pellet (12.8% Alpha) @ 60 Minutes (Boil) (0.3 g/L)
15.0 g Falconers Flight Pellet (10.8% Alpha) @ 20 Minutes (Boil) (0.4 g/L)
15.0 g Galaxy Pellet (14.2% Alpha) @ 20 Minutes (Boil) (0.4 g/L)

Misc Bill
----------------

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Safale US-05

Notes
----------------




Recipe Generated with BrewMate

 

[fletcher]

just back from overseas and finally got my brew on - damn i missed it!

- centennial and amarillo pale ale
- re-brew of my favourite aussie/english bitter using pride of ringwood
- citra american wheat

can't wait for them to finish fermenting.

 

[droid]

doing a SMaSH APA today - looking for clean, light and dry showcasing Pacific Jade with a slightly warmer ferment with slurry bry - 97 (20C)

Title: pacific jade west coast apa

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Boil Size: 30 liters
Boil Gravity: 1.040
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.048
Final Gravity: 1.012
ABV (standard): 4.63%
IBU (tinseth): 34.25
SRM (morey): 5.25

FERMENTABLES:
5 kg - Gladfield Ale Malt (100%)

HOPS:
15 g - pacific jade, Type: Pellet, AA: 14.6, Use: Boil for 60 min, IBU: 24.4
10 g - pacific jade, Type: Pellet, AA: 14.6, Use: Boil for 20 min, IBU: 9.85
10 g - pacific jade, Type: Pellet, AA: 14.6, Use: Aroma for 0 min
65 g - pacific jade, Type: Pellet, AA: 14.6, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Infusion, Temp: 64 C, Time: 90 min, Amount: 15 L
Starting Mash Thickness: 3 L/kg

OTHER INGREDIENTS:
5 g - brewbrite, Time: 10 min, Type: Fining, Use: Boil

YEAST:
Danstar - American West Coast Yeast BRY-97
Starter: Yes
Form: Dry
Attenuation (avg): 72%
Flocculation: High
Optimum Temp: 16.67 - 23.89 C
Fermentation Temp: 20 C
Pitch Rate: 1.0 (M cells / ml / deg P)


This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/267188/pacific-jade-west-coast-apa

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2015-08-08 22:36 UTC
Recipe Last Updated: 2015-08-08 22:36 UTC

 

[Dan Pratt]

Red X Ale

OG 1050
FG 1012
IBU 35
EBC 23
Abv 5.3%

100% Red X Malt Ale

Columbus / Mosaic @ 20m = 15 Ibu

Columbus / Mosaic @ 10m = 15 Ibu

Columbus / Mosaic Hopstand = 5 Ibu

Mashed at 66c for 60mins

Cal001 yeast @ 18c

Dry Hop with 56g Equinox for 5-7days @ 21 c