What are you brewing 2015?

[Spiesy]

Brewing an ESB today, intended for VicBrew, but I'm a little worried about the colour this is heading towards - must have entered some wrong colour info on one of the grains in my software.

 

[mofox1]

Too light? Could always steep some rb and add it to the fermenter.

 

[Spiesy]

Nah, too dark mate. But it's not as bad as I thought.

 

[mofox1]

Ah, fair enough. Too hard to tell with your new fangled brew tech.

 

[technobabble66]

First Lager,
aka Lucky Lager (brewed on 8/8)

OG = 1.050
FG = 1.008
IBU = 21.3
EBC = 11.7
alc = 5.7%
vol = 24.5L

3kg Wey Boh Pils
1kg Wey Vienna
0.5kg Wey Munich 2
0.2kg Briess Victory
0.2kg Wey Wheat
0.1kg Acidulated

Mash, 24L, 2g CaSO4, 3g CaCl2, 1.5g MgSO4
Sparge, 12L, 1g CaSO4, 1.5g CaCL2, 0.7g MgSO4
plus into boil: 0.7g CaSO4, 1g CaCl2, 0.5g MgSO4

55/63/72/78 for 5/65/30/5
90min boil

10g Horizon @ 60mins
12g Horizon @ 20mins
15g Spalt @ 20mins

Chilled to 65°C in 2 mins after flameout. Whirlpooled then drained into FV to cool overnight to 12°C.

Rehydrated 24g of S-189 at 24°C, allowed to cool (~1hr) & pitched into FV at 12°C, then set thermostat to 15°C.
Should've been more like 26L, but couldn't be bothered adjusting the volume up.

The plan is to try a lager at a moderately high temp (15-16°C). Hopefully done in 10 days, after a D-rest for the last 2-3, then drop to 2-3°C for 2 weeks.

Fingers crossed!

 

[indica86]

Recipe: Hop2iT X
Brewer: Grumpy
Asst Brewer:
Style: American IPA

Recipe Specifications
--------------------------
Boil Size: 30.00 l
Post Boil Volume: 25.04 l
Batch Size (fermenter): 23.00 l
Estimated OG: 1.066 SG
Estimated Color: 22.6 EBC
Estimated IBU: 63.4 IBUs

Ingredients:
------------
Amt Name Type # %/IBU
3.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
5.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 3 77.5 %
1.25 kg Munich II (Weyermann) (16.7 EBC) Grain 4 19.4 %
0.20 kg Caraaroma (Weyermann) (350.7 EBC) Grain 5 3.1 %
20.00 g Dana [13.90 %] - First Wort 90.0 min Hop 6 29.4 IBUs
4.00 g Brewbrite (Boil 10.0 mins) Fining 7 -
50.00 g Sticklebract [12.10 %] - Steep/Whirlpoo Hop 8 16.5 IBUs
30.00 g Perle [6.70 %] - Steep/Whirlpool 20.0 m Hop 9 5.5 IBUs
25.00 g Eureka [17.70 %] - Steep/Whirlpool 20.0 Hop 10 12.1 IBUs
50.00 g Eureka [17.70 %] - Dry Hop 4.0 Days Hop 11 0.0 IBUs

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

IPA time again. At the moment I can ferment them on the table while the fermeezer is busy with lagers.
Sticklebract is massively piney, so that in combo with the Eureka fruit and the Perle spice should be a cracker.
Should be around 7.5% in the bottle.

US05 yeast.

 

[Nizmoose]

Brewed a reasonably standard version of Dr Smurtos Golden Ale yesterday

13L in software and set to 75% eff



First time using the setup and mash schedule I'm happy with and the brew day went perfectly if not a little too perfectly, I somehow managed a mash efficiency of 90.5% which threw a spanner in the works for hop additions so after some quick and rough re-calculations before the hot break filled the pergola I changed the hop amounts and got 13L of 1.050 instead of 12L of 1.049. I'm still losing too much volume to trub which is frustrating. Whirlpooled for a minute, let it sit for 20 minutes, started siphoning and left like over a litre of hop soup in the kettle, hardly any recognizable cone I know i should just let it go in but its annoying seeing so much shit enter the fermenter, mash efficiency made up for it though and its been my smoothest brew day yet.

 

[mofox1]

Try letting it sit for 10min or so before the whirlpool - this should cut down on the amount of convection currents when it has just come off the heat, and allow a better cone to form when you do whirlpool.

 

[Nizmoose]

Try letting it sit for 10min or so before the whirlpool - this should cut down on the amount of convection currents when it has just come off the heat, and allow a better cone to form when you do whirlpool.

I should have mentioned that I chilled over the burner, got it down to 22C, moved it to the table where it sat whilst I grabbed stuff and put things away then I started the whirlpool so it was probably sitting a little while before I started the WP but I'll see if a longer more deliberate rest makes a difference cheers

 

[fletcher]

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

looks good mate. i'd be interested in your results with it. i wanna know what pac jade is like. have you had good experience with bry-97 before? i only ask as i've used it in a big hoppy pale ale and it stripped a lot of the hop character away.

 

[droid]

oh ok um, I've used it quite a bit but can't say I've sat and wondered where the hop flavour has gone. I guess it's alcohol tolerance is ok?
anyway if it's any good it's going into vicbrew and if you are keen to try it I'll send you a bottle so you can see. Might have to remind me tho....Looking at not quite 3G/l dry hopped

 

[Midnight Brew]

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

Great malt there. You wont be disappointed.

 

[Dan Pratt]

Great malt there. You wont be disappointed.

hi,

From what I read the target was 1050 for the best red colour, I had higher eff for the brewday and hit 1053. it appeared really red afterteh mash but seemed on the orange side with the small gravity sample I had. Will update when its ready.

Can you describe what I may get from the malt, I mashed at 66c for 60mins ?

 

[Midnight Brew]

I used it in a 1040 late hopped bitter. Backed its hop bill well with a clean finish. Used it again in a 1060 IPA but again heavily hopped and had a great malt profile. I think its a lovely malt that can be purchased for a pretty cheap price. Its malty but not in the same way as Munich more cleaner. I dont think it needs to be in the same grain bill as any Crystal/caramel malts. Just let it do its thing. Sorry I couldnt be more descriptive, I seem to have not kept the tasting notes in beersmith for that one.

I really need to use it again on its own in an ale at like a 0.5 bitterness ratio.

 

[Rocker1986]

Brew day today, doing an APA with Mosaic, just to see what this hop brings to the party.

Mosaic Pale Ale

Type: All Grain
Batch Size: 25.00 l
Boil Size: 32.00 l
Boil Time: 75 min
Equipment: Electric Urn (10 Gal/40 L) - BIAB
Efficiency: 72.50 %
Est Mash Efficiency: 81.7 %
Taste Rating: 30.0

Ingredients Amt Name Type # %/IBU
4.500 kg Pale Malt, Maris Otter (5.6 EBC) Grain 1 84.9 %
0.500 kg Munich Malt - 10L (23.0 EBC) Grain 2 9.4 %
0.300 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 3 5.7 %
Mashing at 66-67C for 90 minutes

10.00 g Mosaic (11.70 %) - First Wort 75.0 min Hop 4 12.9 IBUs
10.00 g Magnum (12.20 %) - Boil 60.0 min Hop 5 11.7 IBUs
20.00 g Mosaic (11.70 %) - Boil 10.0 min Hop 6 8.2 IBUs
20.00 g Mosaic (11.70 %) - Steep/Whirlpool 15.0 min Hop 7 5.6 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -

Est Original Gravity: 1.048 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.9 % (5.3% in bottles)
Bitterness: 38.4 IBUs
Est Color: 16.7 EBC

Will probably dry hop 25-30g Mosaic once fermentation dies down too.

Looking forward to trying this one out!

 

[mb-squared]

hey Rocker, that looks like a nice aromatic quaffer. just might have to try that one myself.

 

[Rocker1986]

Cheers mate. APAs are one style I feel like I've really nailed. They're basically my house beer now. The same malt bill goes into all of them, and I change up the hops to experiment. They pretty much always turn out really well and from what I've heard of others' comments about Mosaic, this one hopefully should be no exception.

 

[Dan Pratt]

American IPA - Alemsmith Tribute :icon_drool2:

OG - 1073
FG - 1014
ABV - 7.2%
IBU - 80
EBC - 15
Vol - 16L

95.5% Golden Promise Ale
1% Carared
1% Carpils
1% Munich
1% Wheat
0.5% Melanoiden

Mashed @ 67c

Its a crazy malt bill with all the 1% additions, could proabbly just do it with 5% Crystal but for something different.......

90min Boil

14g Columbus @ FWH
14g Simcoe @ FWH
7g Columbus @ 60m
5g Amarillo @ 30m
5g Simcoe @ 15m
5g Columbus @ 10m
11g Cascade @ 5m
28g Cascade @ WP ( Hopstand / whirlpool )

Fermented with CAL001 @ 18c

Dry Hopped with:
21g of each - Columbus, Amarillo & Cascade
14g of each - Simcoe & Chinook

:super:

 

[Adam Howard]

Knocked out a Munich Helles on Saturday for an Oktoberfest party....

BeerSmith 2 Recipe Printout - http://www.beersmith.com

Style: Munich Helles
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 57.30 l
Post Boil Volume: 46.80 l
Batch Size (fermenter): 40.00 l
Estimated OG: 1.051 SG
Estimated Color: 4.3 SRM
Estimated IBU: 22.5 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 90.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7.70 kg Pilsen (BestMälz) (1.8 SRM) Grain 1 90.6 %
0.60 kg Munich I (Weyermann) (7.1 SRM) Grain 2 7.1 %
0.20 kg Melanoidin (BestMälz) (35.0 SRM) Grain 3 2.4 %
28.00 g Hallertau Magnum [12.70 %] - Boil 70.0 m Hop 4 22.5 IBUs
7.00 g BrewBrite (Boil 10.0 mins) Fining 5 -
1.0 pkg SafLager German Lager (DCL/Fermentis #S- Yeast 6 -


Mash Schedule: Hochkurz
Total Grain Weight: 8.50 kg
----------------------------
Name Description Step Temperat Step Time
Maltose Rest Add 27.20 l of water at 68.9 C 63.0 C 40 min
Dextrinization Re Heat to 70.0 C over 7 min 70.0 C 40 min
Mash Out Heat to 75.0 C over 5 min 75.0 C 10 min

Sparge: Fly sparge with 38.61 l water at 75.6 C

Which worked fantastically well, clear straw coloured wort into the fermentor. Sampled from the fermentor today, lovely grainy bready sweet malt character.


Then today brewed this. Thinking I had issues with the sparge and was a bit lazy with my volumes. Final runnings were 1.017 and ended up 7 points down on the starting gravity I wanted.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Cascade Pale Ale
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 37.41 l
Post Boil Volume: 28.08 l
Batch Size (fermenter): 25.50 l
Estimated OG: 1.046 SG
Estimated Color: 8.1 SRM
Estimated IBU: 39.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 74.1 %
Boil Time: 80 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.60 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 86.8 %
0.40 kg Munich I (Weyermann) (7.1 SRM) Grain 2 7.5 %
0.30 kg Crystal (Joe White) (72.0 SRM) Grain 3 5.7 %
8.00 g Hallertau Magnum [12.70 %] - Boil 80.0 m Hop 4 11.7 IBUs
20.00 g Cascade [7.60 %] - Boil 20.0 min Hop 5 10.0 IBUs
4.00 g BrewBrite (Boil 10.0 mins) Fining 6 -
30.00 g Cascade [7.60 %] - Boil 10.0 min Hop 7 9.0 IBUs
55.00 g Cascade [7.60 %] - Steep/Whirlpool 10.0 Hop 8 8.3 IBUs
1.0 pkg American West Coast Ale (Lallemand #BRY- Yeast 9 -


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.30 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.00 l of water at 73.4 C 67.0 C 60 min
Mash Out Add 7.00 l of water at 96.6 C 76.0 C 10 min

Sparge: Fly sparge with 21.72 l water at 75.6 C
Notes:
------
5g Gypsum and 1g CaCl in Mash. Further 6g Gypsum and 1g CaCl in Kettle for boil.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[Fourstar]

Getting something ready for VICBREW with a little malt clean out. Imperial IPA.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Consume Before xx-xx-xx
Brewer: Braden
Style: Imperial IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 25.00 l
Boil Size: 35.65 l
Estimated OG: 1.090 SG
Estimated Color: 5.8 SRM
Estimated IBU: 89.1 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
9.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 3 85.7 %
0.75 kg Pale Malt, Maris Otter (3.0 SRM) Grain 4 7.1 %
0.35 kg Munich I (Weyermann) (7.1 SRM) Grain 5 3.3 %
0.40 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 6 3.8 %
35.00 g Columbus (Tomahawk) [14.60 %] - Boil 60. Hop 7 40.7 IBUs
50.00 g Centennial [10.00 %] - Boil 15.0 min Hop 8 19.8 IBUs
50.00 g Equinox [14.50 %] - Boil 15.0 min Hop 9 28.6 IBUs
50.00 g Centennial [10.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
50.00 g Equinox [14.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
40.00 g Mosaic [12.00 %] - Dry Hop 0.0 Days Hop 12 0.0 IBUs
20.00 g Centennial [10.00 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs
20.00 g Equinox [14.50 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs

Mash Schedule: Single Infusion, Medium Body
----------------------------
Name Description Step Temperat Step Time
Mash In Add 31.30 l of water at 71.4 C 66.0 C 60 min
Mash Out Heat to 73.0 C over 2 min 73.0 C 10 min

Notes:
------
Dry hop over two runs at terminal, rack to secondary and dry hop. split between two hop additions,
40 g every 4 days and keg after 10 days w/ a 2 day crash chill.