What are you brewing 2015?

[TheWiggman]

Absolutely would, but it's never devoid of O2. Will be 13l in a 19l keg. Maybe I'm overthinking it.

 

[mje1980]

Farmhouse saison

86% gladfield pils
10% flaked triticale
4% Cara pils

Willamette 60
Dry hopped with nz flowers, probably wakatu

Wlp 670

1.054
27 ibu

The yeast is a mix of saison yeast and Brett, so I'm going to just warm it to room temp, and pitch the vial. I'd normally make a starter, but with Brett involved, it'll finish off whatever the saison doesn't chew.

 

[IsonAd]

Put down a wee heavy yesterday.

Voyager veloria 90%
Gladfield toffee 5%
Flaked barley 4%
Roast barley 1%

Northern Brewer @ 45 and 25 mins for 30ibus. ( no chilled)

Also reduced 4l of 1.080 wort to about 250ml of syrup the night before. That I added to boil at 10 mins.

Wyeast 1728 - 2l starter

 

[flave_7]

Did a kronenburg clone for summer but fear it won't last. Also did a pale ale with lemon for a grand final party. Currently waiting for pay day to get a 3rd keg for an IPA that I'm going to dry hop at the end for a grapefruit feel.

 

[Dan Pratt]

Did a kronenburg clone for summer but fear it won't last.

I'm interested to know your recipe for that beer of you could PM me? I had one with a mate and its a cracker of a wheat beer.

 

[hwall95]

Pilsner for October. Probably left it a bit late but ohwell. First pilsner so should be interesting to see how it goes.

OG: 1050 EBC: 6
FG: 1.013 Size: 23L
IBU: 38

5.2kg Pilsner Malt - Wey
Czech Pils - Wyeast
60g Saaz @ Cube
17g Warrior @ 60min

Protein rest at 55 for 15min. Mash at 67 for an hour. Ferment at 11/12.

 

[Dan Pratt]

America Pale Ale

OG 1052
FG 1010
IBU 35

Ran out of Golden Promise....

43% briess 2 Row
43% pilsner
10% Vienna
4% light crystal

Mashed at 65c for 60mins

60min boil

Warrior @ 60m = 10ibu

Simcoe/Mosaic @ 15m,10m,5m,WP. =25ibu

Fermented with english ale 002 @ 18c

Dry hopped Simcoe/Mosaic 2.2g/L for 5days.

And a bunch of other stuff to make beer delicious

 

[Roosterboy]

Have a Pilsner with a twist that I have in the fridge at the moment. I added dehydrated algae .
It smelt pretty funky while fermenting but I had a taste just after fermenting was finished and it wasn't too bad.
I added a heaped tablespoon of dehydrated algae in a 10 L batch.

 

[Danscraftbeer]

dehydrated algae? never heard that before what is it used for? I couldn't think its for flavor? I'd imagine its an Earthy flavor, like dirt, or the inside walls of an aquarium fish tank. :unsure:

 

[Roosterboy]

It's going to be big , the Omega -3 that you hear about all the time in fish, krill etc .. comes from the algae they eat.
So it's going to be a healthy beer.

 

[wereprawn]

It's going to be big , the Omega -3 that you hear about all the time in fish, krill etc .. comes from the algae they eat.
So it's going to be a healthy beer.

Hmmm.......Eating fish sounds nicer. Call me crazy but would rather eat a bit of beef to get sustenance as opposed to grass.But whatever floats ya boat.

 

[Rocker1986]

Brewing this one tomorrow, it's a variation of my regular red ale recipe, made with Mosaic, and subbing caramalt for the usual carapils.

Type: All Grain
Batch Size: 25.00 l
Boil Size: 33.50 l
Boil Time: 75 min
End of Boil Vol: 27.44 l
Final Bottling Vol: 24.00 l
Equipment: Electric Urn (10 Gal/40 L) - BIAB
Efficiency: 72.50 %
Est Mash Efficiency: 81.7 %

Grains
4.000 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 87.5 %
0.300 kg Caraaroma (Weyermann) (380.7 EBC) Grain 2 6.6 %
0.200 kg Caramalt (Thomas Fawcett) (29.6 EBC) Grain 3 4.4 %
0.070 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 4 1.5 %
Mash Profile
Saccharification 66.7 C for 90 min
Mash Out Heat 75.6 C 10 min (I'll do 79 in reality)

Hops
10.00 g Mosaic (11.70 %) - First Wort 75.0 min Hop 5 13.8 IBUs
8.00 g Magnum (12.20 %) - Boil 60.0 min Hop 6 10.0 IBUs
20.00 g Centennial (10.00 %) - Boil 20.0 min Hop 7 12.5 IBUs

25.00 g Mosaic - Dry Hop 0.0 Days Hop 9 0.0 IBUs

US-05 yeast.

Est Original Gravity: 1.041 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.2 %
Bitterness: 36.3 IBUs
Est Color: 33.9 EBC

This is a no-chill batch and the hops have not been adjusted for it.

 

[Spiesy]

Through down an American Amber yesterday, inspired by the soon-to-be-here Spring and Exit's Amber Ale.

Hit all my numbers, was a good brew day.

21L batch. 73% efficiency. No chill.
1050 OG. 38 IBU. 5% alc. vol.

71% Voyager Buloke Ale
13% Avangard Munich
5% Voyager Special Roast
7% Simpsons Medium Crystal
3% Simpsons Dark Crystal
2% Weyermann Carapils.

Stepped mash, 10mins at 52, 30mins at 66, 20mins at 70. Mash out.

Centennial @ 30 for 12 IBU
U.S. Cascade, Centennial and Azacca @ 10mins for 4 IBU each.
10g each of Cascade, Simcoe and Azacca at whirlpool.

Brewbrite and yeast nutrient added at 10. Water adjusted with 5g Cal Chloride and Cal Sulphate.

Will dry hop with Cascade, Centennial and Azacca.

To be fermented with a hybrid WLP002/WLP037 combo at 18-degrees.

 

[fraser_john]

08-29-2015  Zythos & Citra IPA

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Saturday August 29, 2015
Head Brewer:  John M Fraser
Asst Brewer:  
Recipe:       Zythos & Citra IPA

Recipe Specifics
----------------

Batch Size (L):          25.00    Wort Size (L):    25.00
Total Grain (Kg):         8.60
Anticipated OG:          1.073    Plato:            17.75
Anticipated SRM:          13.7
Anticipated IBU:          47.6
Brewhouse Efficiency:       68 %
Wort Boil Time:             60    Minutes

Actual OG:  1.068   Plato: 16.51
Actual FG:  1.012   Plato:  3.07

Alc by Weight:  5.75      by Volume:  7.36  From Measured Gravities.
ADF:            81.4      RDF         67.8  Apparent & Real Degree of Fermentation.


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 75.6     6.50 kg.  Pale Malt(2-row)              Great Britain  1.038      3
  8.1     0.70 kg.  Crystal - Medium              Great Britian  1.034     76
  7.0     0.60 kg.  Vienna Malt                   Germany        1.037      3
  4.7     0.40 kg.  Caramel Pils Malt             Belgium        1.034      2
  4.7     0.40 kg.  Weyermann Pale Wheat          Germany        1.038      2

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 40.00 g.     Centennial                        Pellet   8.20  28.7  60 min.
 35.00 g.     Centennial                        Pellet   8.20  15.2  20 min.
 40.00 g.     Citra                             Pellet  11.50   1.7  1 min.
 40.00 g.     Zythos                            Pellet  12.50   1.9  1 min.
 40.00 g.     Citra                             Pellet  11.50   0.0  Dry Hop
 40.00 g.     Zythos                            Pellet  12.50   0.0  Dry Hop


Yeast
-----
1272 - 2 litre starter

 

[mofox1]

Got Monday off, so I'm going to knock a couple of batches out tomorrow & Monday.

First up some smashable pales.

Recipe Specs
----------------
Batch Size (L): 48.0
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.90 %
Colour (SRM): 6.2 (EBC): 12.2
Bitterness (IBU): 45.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60

Grain Bill
----------------
7.300 kg Gladfields American Ale Malt (80.2%)
1.000 kg Wheat Malt (11%)
0.400 kg Crystal 60 (4.4%)
0.400 kg Gladfields Gladiator Malt (4.4%)

Hop Bill
----------------
10.0 g Magnum Pellet (10.5% Alpha) @ 60 Minutes (Boil)
20.0 g Cascade (AU) Pellet (7.5% Alpha) @ 0 Minutes (Boil)
20.0 g Galaxy Pellet (13.4% Alpha) @ 0 Minutes (Boil)
20.0 g Melba Pellet (10.2% Alpha) @ 0 Minutes (Boil)

Cube 1:
80.0 g Melba Pellet (10.2% Alpha) @ 85°C (Cube addition)
20.0 g Cascade (AU) Pellet (7.5% Alpha) @ 85°C (Cube addition)

Cube 2:
60.0 g Galaxy Pellet (13.4% Alpha) @ 85°C (Cube addition)
20.0 g Cascade (AU) Pellet (7.5% Alpha) @ 85°C (Cube addition)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with WLP001 - California Ale

Each batch will get around 100g or so dry hop.


Monday I'll crank out a wheat...

Recipe Specs
----------------
Batch Size (L): 25.0
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 4.8 (EBC): 9.5
Bitterness (IBU): 26.1 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
2.400 kg Wheat Malt (50%)
2.000 kg Pilsner (41.67%)
0.400 kg Aromatic Malt (8.33%)

Hop Bill
----------------
33.0 g Tettnanger Pellet (2.4% Alpha) @ 60 Minutes (Boil) (1.3 g/L)
33.0 g East Kent Golding Pellet (4.5% Alpha) @ 85°C (Cube addition)
44.0 g Summer Pellet (5.3% Alpha) @ 85°C (Cube addition)
40.0 g Summer Pellet (5.3% Alpha) @ 5 Days (Dry Hop) (1.6 g/L)

Single step Infusion at 67°C for 60 Minutes.
Fermented at 18°C with Safbrew WB-06

 

[droid]

Lager day today, bought a couple of those 50ltr kegmenter jobbies moreso to long-term next year but what the hey
Been a brain cramping exercise with brews half way through! others waiting etc and this is how it's ended up

3.5ltr starter (wyeast urquell) 2 packs but 40 days old
but using wort for the starter from a cube in waiting that's an APA with mosaic coz, just coz - watered down to 1.040
Using my patented aquarium pump drawing air through a star-sanned pad, no stir plate, all going well
This beer will then feed another two split batches, maybe feeding another two to get 2x50
possibly going to naturally carbonate one kegmenter with a new young lager

This brew is going to be dry

1.050
1.012
4.98%
27ibu

Gladfield light lager 97.8%
Gladfield sour grapes (acidulated) 2.2%
63deg mash for 90
.4g/l Waimea @ 60 = 15.65 ibu
.4g/l Waimea @ 20 = 11.85 ibu
1g/l Waimea whirlpool
1g/l Waimea dry hopped

9deg for 2-3weeks
16deg for 3 days after racking yeast and then dry hopping
Down to zero till whenever

This marks one year for brewing All Grain, really happy, much to learn - all good

 

[waggastew]

Recipe: HGH-3 Hell of a Good Helles
Style: Munich Helles
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: 1.046 SG
Estimated Color: 3.8 SRM
Estimated IBU: 17.3 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 74.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   1        -             
5.00 kg               Pilsner (2 Row) Ger (2.0 SRM)            Grain         2        89.3 %        
0.25 kg               Munich Malt (9.0 SRM)                    Grain         3        4.5 %         
0.25 kg               Vienna Malt (3.5 SRM)                    Grain         4        4.5 %         
0.10 kg               Cara-Pils/Dextrine (2.0 SRM)             Grain         5        1.8 %         
40.00 g               Liberty [4.30 %] - Boil 60.0 min         Hop           6        17.3 IBUs     
1.22 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        7        -             
5L starter            German Bock Lager (White Labs #WLP833) [ Yeast         8        -             
1.22 tsp              Yeast Nutrient (Primary 3.0 days)        Other         9        -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.60 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 19.10 l of water at 73.8 C          65.0 C        60 min        

Sparge: Batch sparge with 2 steps (5.81l, 19.31l) of 75.6 C water

 

[Kumamoto_Ken]

Sorachi Ace Summer Ale.

Bairds Maris Otter - 92%
Baird Torrefied Wheat - 8%

Mashed for 90min at 64C with a 72C mashout.

OG: 1.050

Sorachi Ace at 60min, flameout and cube hopped to a total of 40IBU.
Will ferment using US-05.

 

[Exile]

Recipe: NIERRA SEVADA - Magnum
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 35.43 l
Post Boil Volume: 27.86 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.16 l
Estimated OG: 1.054 SG
Estimated Color: 14.9 EBC
Estimated IBU: 40.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 83.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.01 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 87.3 %
0.39 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 2 6.8 %
0.33 kg Carapils (Briess) (3.0 EBC) Grain 3 5.8 %
28.00 g French Aramis [5.60 %] - Boil 60.0 min Hop 4 16.1 IBUs
12.04 g Centennial [13.20 %] - Boil 30.0 min Hop 5 12.5 IBUs
17.21 g Citra [14.50 %] - Boil 10.0 min Hop 6 9.3 IBUs
0.5 Whirlfloc Tablet (Boil 5.0 mins) Fining 7 -
48.18 g Cascade [6.80 %] - Boil 2.0 min Hop 8 2.8 IBUs


Mash Schedule: Fly Sparge
Total Grain Weight: 5.74 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.97 l of water at 70.5 C 66.7 C 60 min
Mash Out Error: Infusion temperature above boili 75.6 C 10 min

Sparge: Fly sparge with 17.83 l water at 75.6 C

 

[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.

Racked the First Lager (from a few weeks earlier) into a 2nd FV to sit for a while before lagering (after #2 has fermented thru, then lager both at once).
Then emptied the above Second Lager onto the entire yeast cake.
I used some warm water to flush out the cube (hoping to extract that last little bit of floral goodness) as i had to bring the volume up from 20L to 29L - the SG of the wort in the cube was a "little" higher than expected & represented 97% extraction efficiency (WTF?!?).

So the OG should've ended up being ~1.052 & IBU down to 21.
I had it sitting at 16°C to let it slowly drop to 14°C over night.
Today (~18hrs later), it was sitting at 14.5°C with a 1cm krausen, and the SG down to 1.044.
Go S-189 !!

PS: The First Lager tasted great going into the 2nd FV (at least for a simple lager), and the hydro sample of this batch from this morning was tasting pretty good too. So far this little foray into lagers seems to be going well. Fingers still crossed!