What are you brewing 2015?

[DU99]

might give a new hop a try... B)

experimental Hop
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 4.455
Total Hops (g): 68.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 7.3 (EBC): 14.4
Bitterness (IBU): 35.6 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.250 kg Pale Ale Malt (72.95%)
0.842 kg Wheat Malt (18.9%)
0.263 kg Caramunich I (5.9%)
0.100 kg Gladfield Toffee Malt (2.24%)

Hop Bill
----------------
18.0 g Cascade Pellet (7.8% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
25.0 g Crosby Idaho Experimental #4 H Pellet (7.5% Alpha) @ 20 Minutes (Boil) (1.2 g/L)
25.0 g Crosby Idaho Experimental #4 H Pellet (7.5% Alpha) @ 5 Minutes (Boil) (1.2 g/L)

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

Single step Infusion at 68°C for 60 Minutes.
Fermented at 20°C with US 05


Recipe Generated with BrewMate

 

[Phoney]

Falcon punch


OG 1.066
IBU 66

5.44kg BB Ale Malt
0.25kg carapils
0.25kg crystal pale
0.3kg sugaz
20g magnum
40g Falconers Flight @ 10mins
60g Falconers Flight @ cube hop
30g Falconers Flight @ Dry hop 3 days

WY 1450 Denny's Favourite.

Having never tried FF hop before, I'm keen to see what it brings.

 

[flave_7]

First IPA

250g crystal malt
1250g LDME
30g Chinook boil 60mins
30g simcoe boil 45mins
30g Amarillo boil 15mins
30g cascade boil 0mins
Pale ale yeast (yet to decide which one)
1250g LDME after boil
30g cascade dry hop 10 days post ferment

 

[mofox1]

First IPA

250g crystal malt
1250g LDME
30g Chinook boil 60mins
30g simcoe boil 45mins
30g Amarillo boil 15mins
30g cascade boil 0mins
Pale ale yeast (yet to decide which one)
1250g LDME after boil
30g cascade dry hop 10 days post ferment

First of many I hope...

What size batch is it? 2.5Kg of DME, so... 15L? Consider upping the dry hop - IPAs are the hop aroma round house kick of beers. Most of my IPAs get dry hopped at 4g/L, the lucky ones get up to 8.

If you've got some spare simcoe, that would go really nicely with the cascade as a dry hop. :icon_drool2:

 

[flave_7]

First of many I hope...

What size batch is it? 2.5Kg of DME, so... 15L? Consider upping the dry hop - IPAs are the hop aroma round house kick of beers. Most of my IPAs get dry hopped at 4g/L, the lucky ones get up to 8.

If you've got some spare simcoe, that would go really nicely with the cascade as a dry hop. :icon_drool2:

Yeh it's 19L. Good guess! I recently got the beer smith app and have been playing around with that for quantities and such. My first time using grain, I've been exclusively an extract in a can kinda guy (coz I'm a bit lazy!).

The IBUs are calculated to be 44.2 and EBC 19.2. Est ABV 4.8%.

Dya reckon chuck the same amount of simcoe and cascade for the dry hop?

 

[Spohaw]

First IPA

250g crystal malt
1250g LDME
30g Chinook boil 60mins
30g simcoe boil 45mins
30g Amarillo boil 15mins
30g cascade boil 0mins
Pale ale yeast (yet to decide which one)
1250g LDME after boil
30g cascade dry hop 10 days post ferment

That's going to be a decently bitter IPA flave , have you calculated the ibu yet ?

I'm thinking it maybe just as bitter as the IIPA brewing atm , if it's only 15 liters it's defiantly going to be just as bitter if not more bitter

Kind of makes me thirsty looking at your recipe

Edit : 30 grams of chinook at 60mins comes up around 55 ibu by itself in brewmate , think it maybe higher then what you have worked out

Using the formula ibu=[weight in mg x aa x hop utilization] / volume in liters ...it works out to be 51 ibu for just your 60 minute addition

 

[flave_7]

 

[fletcher]

the pretty ordinary bitter - my aussie english hybrid

maris otter
medium crystal
wheat
dark crystal
amber
pride of ringwood @ 60 to 30 ibu
WLP013

get in my mouth.

my first brew since moving. finally.

ps. moving is the biggest pain in the *** in the history of life.

 

[Diesel80]

I am fermenting this now.

BIAB

90% M/O
5% Simpson Dark Crystal
5% Raw Sugar (@ 15 mins to go).

EKG to ~14IBU @ 60 mins
EKG in Cubes No Chill to ~12 IBU

OG ~1.050 target OG Actual 1.056

Currently fermenting
Nottingham in One batch, Thames Valley in the Other.

ABV est 5.6-5.8% (bit high, but.....)

Fridge smells AWESOME!!

Cheers,
D80

 

[mje1980]

Brett IPA

93.5% gladfield pils
6.5% flaked triticale

Willamette @ 60
Cascade flowers @ flameout @80c
Cascade flowers dry hopped a week before bottling

Wyeast 3031 saison Brett blend

1058
34 Ibu

Mashing high to give Brett something to chew on. Will probably leave it for 8-10 weeks before bottling.

 

[Spohaw]

ImageUploadedByAussie Home Brewer1441171946.768399.jpg

ImageUploadedByAussie Home Brewer1441172006.861221.jpg

Thinking it might be more bitter then that , I've been wrong many times before but haha

 

[flave_7]

Thinking it might be more bitter then that , I've been wrong many times before but haha

Fair enough! [emoji38] like I said first time using the software hoping it doesn't let me down but if it does it's just an excuse to brew another batch!

"Yeh this one isn't quite right luv, gonna have to brew another version" *brews 3 different beers that aren't IPAs*

 

[Spohaw]

Tell her practice makes perfect flave

 

[Dan Pratt]

American IPA

OG 1063
FG 1013
ABV 6.5%
IBU 72
EBC 12
Vol 20L
Eff 70%

45% Maris Otter
45% Pilsner
4% Light Crystal (35L)
6% Dextrose

Mashed @ 66c/60m

90min Boil

Magnum @ 60m = 34ibu

Amarillo / Chinook / Citra @ 15m, 5m & WP for 10mins

Fermented @ 18c with BRY97 - 2 packets rehydrtaed.

Dry Hopped - Amarillo / Citra @ 4g/L for 5 days @ 21c

With the 6% sugarz and using Bry97 it may attenuate a little lower than 1.013, likely to get 1010, making it a 7% abv

:icon_drool2:

 

[yankinoz]

Nostalgia Dark Lager

A malty dark lager loosely based on an old recipe once used the former Czechoslovakia and the US, but note the use of Motueka hops and Shepherd's Delight.
So far promising.

Final volume 18L, OG 1.052, FG 1.010, SRM abut 22

[SIZE=11pt]2.3 kg Avangard Pils[/SIZE]
[SIZE=11pt]1.0 kg Avangard Munich[/SIZE]
[SIZE=11pt]0.25 Gladfield Shepherd's Delight[/SIZE]
[SIZE=11pt]0.25 Weyermann Caramunich III[/SIZE]
[SIZE=11pt]0.12 Weyermann Carafa Special II[/SIZE]

[SIZE=11pt]BIAB mash 30 minutes @ 63 and 40 minutes at 70, mash out at 77, light dunk sparge[/SIZE]
[SIZE=11pt]boil 90 minutes to [/SIZE]
[SIZE=11pt]Hops: All Motueka (7.8% AA), 10g at -75 minutes, 20g at -20, and 15g in a 40 minute hop stand after adding chilled water to lower temp to 80. [/SIZE]
[SIZE=11pt]Then cooled and pitched at 11 with 24 g S-189.[/SIZE]
[SIZE=11pt]Fermented at 12 for 7 days, then a diaetyl rest at 18 for four days[/SIZE]

[SIZE=11pt]I used brewing salts, but they're specific to the water. [/SIZE]

 

[Spohaw]

How does less than 4 kg of malt get 1.052 gravity ?

18 liters .... not much malt to final volume and awesome efficiency maybe

 

[Mardoo]

Assorted NZ Pale Ales (different hopping each cube)

40% Pale Malt
40% Pilsner
20% Wheat

Gladfield malts

Ridiculously complex step mash just for S&G (which may get abandoned in the interest of simplicity)
Shooting for very dry but soft flavor/mouthfeel

Magnum to bitter to 10 IBU

Hop bills chosen from:
NZ Cascade
Sticklebract
Motueka
Southern Cross

Idzy and I are using his big system (400l) to pump out 10 cubes for myself and assorted expecting fathers . Happy Father's Day br0s!

 

[yankinoz]

How does less than 4 kg of malt get 1.052 gravity ?

18 liters .... not much malt to final volume and awesome efficiency maybe

The mash efficiency was over 90%. I used a thick mash at 63 and pH 5.3 and a thin mash at 70, and then dunk sparged using water at similar pH. As for brewhouse efficiency I used hop sacks and very lightly squeezed on removal all but the last one, which was in wort too cool for that. I filtered rather than whirpooled, so there was very little loss to trub. Some trub (break. and very small hop particles) passed the filter and was part of the 18L pre-fermentation volume.

 

[yankinoz]

Assorted NZ Pale Ales (different hopping each cube)

40% Pale Malt
40% Pilsner
20% Wheat

Gladfield malts

Ridiculously complex step mash just for S&G (which may get abandoned in the interest of simplicity)
Shooting for very dry but soft flavor/mouthfeel

Magnum to bitter to 10 IBU

Hop bills chosen from:
NZ Cascade
Sticklebract
Motueka
Southern Cross

Idzy and I are using his big system (400l) to pump out 10 cubes for myself and assorted expecting fathers . Happy Father's Day br0s!

Interesting to see what hops tasters like best.

 

[Weizguy]

Bye Bye Miss American Rye (recipe via Stuster)

Brew Type: All Grain
Date: 6/09/2015 Style: American Wheat or Rye Beer
Brewer: Seth Batch Size: 25.00 L
Boil Volume: 34.89 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 % Equipment: Esky w manifold and 58 litre keggle
Amount Item Type or IBU
2.70 kg Pilsner (BB) (3.9 EBC) Grain 49.1 %
1.70 kg Wheat Malt (BB) (3.0 EBC) Grain 30.9 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 18.2 %
0.10 kg Caramel Rye (Weyermann) (69.0 EBC) Grain 1.8 %
20.00 gm Millenium (T90) [13.50%] (90 min) Hops 32.3 IBU
15.00 gm Tettnang [3.20%] (15 min) Hops 1.5 IBU
15.00 gm Tettnang [3.20%] (0 min) (Aroma Hop-Steep) Hops
3.00 items Brew Brite (Boil 5.0 min) Misc
1 Pkgs American Wheat Ale (Wyeast Labs #1010) [Starter 2000 ml] Yeast-Ale
Beer Profile
Estimated Original Gravity: 1.053 SG (1.040-1.055 SG)
Estimated Final Gravity: 1.012 SG (1.008-1.013 SG)
Estimated Color: 8.6 EBC (5.9-11.8 EBC)
Bitterness: 33.8 IBU (15.0-30.0 IBU)
Estimated Alcohol by Volume: 5.3 % (4.0-5.5 %)
Mash Profile
Name: Double Infusion, Light Body

Protein Rest 50.0 C 10 min
Saccrification 64.0 C 60 min
Mash Out 76.0 C 10 min
Double step infusion - for light body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.