What are you brewing 2015?

[technobabble66]

"I don't normally have a malt clear out; but when I do, I enter it into VICBREW..." hey, fourstar :lol:

 

[Fourstar]

"I don't normally have a malt clear out; but when I do, I enter it into VICBREW..." hey, fourstar :lol:

... and by clean out i mean, get rid of that 750g of maris otter... and the bulk of my 2014 season US hops. :beerbang:

Glad I vac seal the 1lb bags i get (split them into 150g lots). It makes it easy to brew really hoppy 40l batches without breaking up the bags 1/2 doz times or delicious high grav IIPAs! of one whole bag! :chug:

 

[TheWiggman]

My first Russian Imperial Stout

4.22 kg JW pale
0.30 kg Simpsons medium crystal
0.12 kg JW roast barley
0.09 kg JW chocolate malt
0.09 kg Wetermann Carafa Special III

30g each of EKG and Challenger

I was targeting 1.080 OG but opted for an extended boil to make sure I didn't undershoot my target. Ended up with 12l at 1.091 for 78% efficiency - booya! 2l starter of 1028 London ale is in the garage ready to be pitched tomorrow morning. Will hopefully be ready for next Christmas.
Tossing up whether I should dilute to my target or just let it be...

 

[Grott]

Is it feasibly to dilute half the brew?
Cheers

 

[mje1980]

Funky keg filler

76.8% way pils
10.7% Vienna
8.9% wheat malt
3.6% flaked triticale

Willamette 60
Cascade flowers 5 min
Cascade flowers @ 85c ( after flameout )

1.040
15 ibu
Belle saison and Orval

Pitched with 1 x belle saison and one bottle of Orval. Primary should be done in a few days thanks to the belle, and I'll leave it for a few weeks til the funk starts to show then keg it. When primary done, I'll add the heat belt to get the Brett going faster.

 

[technobabble66]

Over Saturday & Sunday just past:

Second Lager
27L (~20L into cube, then add water when fermenting)
OG = 1.047
FG = 1.009
IBU = 23.3
EBC = 10.1
Alc% = 5.3

3.1kg Wey Pils
1.5kg Wey Vienna
0.25kg Simpsons Amber
0.15kg Wey Acidulated

Into mash: 1.4gCaSO4 + 2.6g CaCl + 1.4g MgSO4 into mash
Into sparge: 0.9gCaSO4 + 1.7g CaCl + 0.9g MgSO4 + 0.2g Citric acid
Into boil: 0.5gCaSO4 + 1g CaCl + 0.5g MgSO4

55/64/72/78 for 5/65/25/2
90mins boil

12g Columbus flowers (homegrown) cube-hopped (=20min addition in IBU calc)
25g Chinook flowers (homegrown) cube-hopped (=20min addition in IBU calc)

Yeast = S189, straight onto the cake of the previous First Lager. Fermented at ~16-17°C

All went fine, except over-boiling. Ended up with ~18L into the cube.

And then discovered the tap in my cube appears to be leaking slowly. Mutha. Trucka.
At least it's very slowly leaking out, rather than letting air in.
It's gotta last another 3-4 days until the first batch is fermented out enough to transfer to a secondary and then let me pour this batch onto the cake.
Fingers crossed.

PS: First lager is coming around nicely - been in FV for the last 9 days, ~50% thru so far, at initially 13-14°C, then gradually raised daily to 17°C the last 2 days.

 

[Dave70]

Hop store is starting to get a bit long in the tooth. Some how wound up with 200g of unopened Simcoe.
Time for a double ipa.

Pils - 5.8kg
Rye - 1.2kg
Vienna - 1kg
Wheat - .500g
Choc - 100g

Simcoe

40 @ 60
30 @ 20
20 @ 10
20 @ 0
After half an hour, cool to around 75 deg, ad another 20 , hopstand for 15 and chill. First time using this method, interest to see how it stacks up against dry hopping.

Gives me a chance to put the new hop strainer through its paces.
As well as the semi auto whirl pooling device - (Makita cordless drill with wooden spoon in the chuck) If it falls in the wort, I'll post the pics.

Looking around 70 IBUs and 8.6%

 

[droid]

off to do this right now, that's the way to spend a Friday arvo eh, you little bloody beaudy

Fruity Pale Ale (APA style)

OG 1.048
FG 1.013
abv 4.56%
IBU (tinseth): 34.9


Gladfield Ale MAlt (94.7%)
Crystal Pale (5.3%)


Nelson Savin @ 60 min, IBU: 16.03
Nelson Savin @ 20 min, IBU: 9.71
Cascade @ 20 min, IBU: 9.16
Nelson Savin @ Dry Hop for 3 days 1g/l
Cascade @ Dry Hop for 3 days 1.5g/l

67 C, Time: 60 min

Danstar - American West Coast Yeast BRY-97
Fermentation Temp: 20 C
​

 

[mofox1]

Fruity? Where's your late additions of galaxy/citra/mandriva...

 

[droid]

Ok ok so it's not that fruity ... I've been going over the top with hops, like forever ... It's a problem with my golf as well, always over-correcting

 

[droid]

I am open to suggestions. **** loads of mosaic, Vic-secret, waimea, nels Savin

 

[Nizmoose]

I am open to suggestions. **** loads of mosaic, Vic-secret, waimea, nels Savin

Mosaic the **** out of everything

 

[technobabble66]

^^ Yob, is that you using someone else's account?!?
:lol:

 

[droid]

Ended up doing 2g/l of cascade at FO/whirlpool decided to stick to the two hops

Today is mosaic day and my first beer going into kegs yay!

50ltrs
Around 5%
95% ale (Gladfield)
5% crystal pale (Gladfield)
38ibu
warrior to 20 ibu @ 60
Mosaic to 18 ibu @ 20
Mosaic 2g/l @ FO
Mosaic 3g/l @dry hop

Mash @ 67 1hr
Bry-97 slurry @ 18deg

 

[menoetes]

Note: I actually put these down last week but didn't get around to posting until now. The first beer was just an interesting way to use up a bunch of left-over hops...

Lefty's 10 Minute APA
OG: 1.050
FG: 1.013
IBUs: 39.6
ABV: 4.9%

92% Briess American 2-Row Malt
5% Weyermann's Carared Malt
3% TF Pale Crystal

1.0g/lt of Falconers Flight (10.8%AA) @ 10min
0.6g/lt of Galaxy (14.9%AA) @ 10min
1.3g/lt of Nelson Sauvin (12.3%AA) @ 10min
1.1g/lt of Simcoe (12.2%AA) @ 10min
0.3g/lt of Chinook (12%AA) @ 10min
0.9g/lt of Summer (14%AA) - Dry Hopped

Brewbrite and yeast nutrient thrown in too @ 10min

US-05 Yeast

Mashed at 67'c for 70min, mashout came in a bit low at 72'c - fermenting low and slow @ 16'c


...and my case-swap beer turned out so well, I had to make it again (though with a few little adjustments)

Kiwi Bright Ale
OG: 1.048
FG: 1.011
IBUs: 26
ABV: 4.7%

67% Weyermanns Premium Pilsner Malt
19% Weyermanns Vienna Malt
9% JW Unmalted Wheat
5% Weyermanns Carapils

0.4 g/l of NZ Cascade (7.6%AA) @ 45min
0.4 g/l of NZ D Saaz (5.4%AA) @ 45min
0.6 g/l of NZ Cascade (7.6%AA) @ 20min
0.6 g/l of NZ D Saaz (5.4%AA) @ 20min
0.8 g/l of NZ Cascade (7.6%AA) @ 0min
0.8 g/l of NZ D Saaz (5.4%AA) @ 0min

Brewbrite and yeast nutrient thrown in too @ 10min

S-04 yeast

Mashed at 66'c for 70min, mashout at 76'c - fermenting a bit warmer @ 19'c with the english style yeast.

Both are fermenting well and smelling/tasting great

 

[waggastew]

Adaption of BCS Robust Porter - Addition of Belgian Candi Syrup, Vanilla and Cocoa Nibs. Thanks to mate Damo for the recipe.

Recipe: VRP1 - Vanilla Robust Porter w Cacao Nibs
Style: Robust Porter
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 36.20 l
Post Boil Volume: 31.20 l
Batch Size (fermenter): 25.00 l   
Bottling Volume: 23.00 l
Estimated OG: 1.059 SG
Estimated Color: 37.2 SRM
Estimated IBU: 37.5 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 73.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.60 kg               Pale Malt (2 Row) US (2.0 SRM)           Grain         1        71.3 %        
0.70 kg               Munich Malt (9.0 SRM)                    Grain         2        8.9 %         
0.50 kg               US Caramel 40L Malt (40.0 SRM)           Grain         3        6.4 %         
0.35 kg               Chocolate, Pale (330.0 SRM)              Grain         4        4.5 %         
0.20 kg               US Black Malt (500.0 SRM)                Grain         5        2.5 %         
25.00 g               Magnum [12.00 %] - Boil 60.0 min         Hop           6        25.6 IBUs     
20.00 g               East Kent Goldings (EKG) [5.00 %] - Boil Hop           7        8.5 IBUs      
28.00 g               Hallertauer Hersbrucker [4.00 %] - Boil  Hop           8        3.5 IBUs      
0.50 kg               Candi Sugar, Dark [Boil for 2 min](275.0 Sugar         9        6.4 %         
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         10       -             
1.00 Items            Vanilla Beans (Soaked in vodka 7 days, Secondary 60.0 mins)      Spice         11       -             
100.00 g              Cacao Nibs (Soaked in vodka 3 days, Secondary 0.0 mins)          Spice         12       -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 7.85 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 21.67 l of water at 76.5 C          67.0 C        60 min        

Sparge: Batch sparge with 2 steps (5.04l, 19.35l) of 75.6 C water
Notes:
------

 

[Kumamoto_Ken]

First crack at Dr Smurtos Golden Ale (original version...I think).

JW Ale - 55%
Munich I - 20%
Wheat - 20%
Caramalt - 5%

Amarillo at 60min, flameout and cube hopped to 35IBU or maybe a bit more.

OG: 1.047, will ferment using BRY-97.

 

[Mardoo]

A group of about ten of us have gotten together today to brew 400 litres of the Courage 1914 Imperial Stout on Idzy's big rig. Doing a reiterated mash, which has been quite the learning experience at these volumes. Looks like we'll hit about 1.120. Here's the link to the recipe:

http://barclayperkins.blogspot.com.au/2012/02/lets-brew-wednesday-1914-courage.html?m=1

 

[TheWiggman]

OG is supposed to be 1.094, learn to brew man
My RIS only got down to 1.023 (from 1.085, I diluted it a bit) but did so in 4 days. Mashed at 65°C but did a sig,e infusion with the HERMS, which recirced at strike temp for a few mins 'til it cooled. Oh well, won't do that again. I'm tossing up whether to bulk prime using original yeast or rack to a keg with some oak chips for a few months. Only thing I'm worried about is fair bit of headspace in the keg so risk of oxidisation.

 

[Dan Pratt]

^ ^ why not just purge the headspace with Co2 ?