What are you brewing 2015?

[Helles]

Brewed these two today
No chilled

AIPA 80lts 1.061 69'c

10.5 Trad Ale
1 Aromatic
1 Wheat
6 Munich
3 Amber

100g chinnook FWH
150g Chinnook 0 min
100g Cascade 0 min
Dry hops
Chinnook and Cascade 2-300 g



American RYE PA
96 lts 1.050 68'c

5 Trad ale
6 Vienna
3 Amber
1 Wheat
5 Rye

100g Chinnook FWH
125g Cascade 0 min
125g Ella 0 min
Dry hops
Cascade and Ella
1-200 g each

 

[mje1980]

Porter

68.8% gladfield pils
10.8% flaked triticale
6.5% pale choc
5.4% quick oats
4.3% abbey malt
2.2% Cara aroma
1.1% black
1.1% brown malt

Willamette 60mins

1.052
30 Ibu

Whitbread ale

Bit of a kitchen sink recipe haha. See how it goes.

 

[warra48]

American Amber Ale
Mashed 75 min @66 to 67ºC Boiled 90 min
Boil Size: 35.00 l
Batch Size (fermenter): 25.00 l

Measured OG: 1.053 SG
Estimated Color: 26.0 EBC
Estimated IBU: 52.5 IBUs
Brewhouse Efficiency: 80.00 %
Actual Mash Efficiency: 98 %
Boil Time: 90 Minutes
Local Water
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
4000.0 g Munich I (Weyermann) (14.0 EBC) Grain 3 75.0 %
900.0 g Pilsner (Weyermann) (3.3 EBC) Grain 4 16.9 %
300.0 g Crystal, Dark (Joe White) (216.7 EBC) Grain 5 5.6 %
100.0 g Amber Malt (43.3 EBC) Grain 6 1.9 %
30.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 7 0.6 %
25.0 g Millenium [13.50 %] - Boil 60.0 min Hop 8 34.2 IBUs
25.0 g Cascade [7.60 %] - Boil 10.0 min Hop 9 7.0 IBUs
25.0 g Chinook [12.30 %] - Boil 10.0 min Hop 10 11.3 IBUs
3.00 g Yeast Nutrient (Boil 10.0 mins) Other 11 -
5.00 g BrewBrite (Boil 5.0 mins) Fining 12 -
1.0 pkg Denny's Favorite 50 (Wyeast Labs #1450) Yeast 13 -

After using a drill to power my mill for the last couple of years, I went back to hand milling on my original MillMaster. I'll be doing that in future, as the slower hand milling doesn't tear the husks and makes for much easier run off and sparge. I batch sparge, and once I'd set the bed, I could run it off as fast as it would go. Probably saved myself about 45 minutes on the day compared to what I had been experiencing. All I had to do was to cut the top of the mash to allow it to run off properly.

 

[technobabble66]

Looks good warra. Is the grist tried and tested before or a new recipe?
What do you mean by cut the top of the mash? Just break up the protein layer at the top a bit?
Cheers

 

[warra48]

I've brewed it a few times before, but subbed some of the Pils for the Amber, because I want to use up some leftovers.
Cascade and Chinook are a classic combo in US style ales.
Denny's yeast is brilliant for this type of beer, lets the malt and the hops shine through, more so than US05, WLP001, or WY1056.

I use the point of a steak knife just to cut the top protein layer of the mash.

 

[Brew Forky]

If you look at all the all the Amber Ale recipes floating around the Interweb, the grain bill often greatly differs. I suppose it's like putting 10 Economists in a room and ending up with 11 different opinions.

 

[technobabble66]

Totally agree BF.
I've got an amped-up APA-type recipe from a Fat Yak clone that seems to turn out a good Amber ale, but it's got heaps of different malts in it. And then when I've looked to see what everyone else is doing (to try to simplify it) it's all completely different from recipe to recipe. The only common theme is that they use malt!
I s'pose it's maybe the consequence of the style being a beer that's a bit maltier and darker than an APA, with maybe some prominent hops or not. So basically an APA with more stuff. Since there's 20-30? odd other malts that will add more colour and some sort of maltiness (& you've already got 3-5 for a basic APA) it leaves it wide open to many permutations.

 

[fraser_john]

09-11-2015  McKenzie Wheat

Brewing Date: Friday September 11, 2015
Head Brewer:  John M Fraser
Asst Brewer:  
Recipe:       McKenzie Wheat

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
  6.8     0.40 kg.  Vienna Malt                   Germany        1.037      3
 42.4     2.50 kg.  Wheat Malt                    America        1.038      2
 50.8     3.00 kg.  Pilsener                      Germany        1.038      2

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 63.00 g.     Tettnanger Tettnang               Pellet   2.10  14.3  60 min.


Yeast
-----

WYeast 3068 Weihenstephan Weizen

 

[Danscraftbeer]

I've brewed very similar to this as Ale usually, Very Nice! Quaffing good stuff. Curious to see how it goes as a lager.

Australian Premium Lager
38lt Yeild.
OG = 1.048
FG = 1.008 - or less
IBU = 22.2
EBC = 9.6
ABV = 5.1%

7kg Pilsner Malt = 84.4%
1kg Munick Malt = 12%
0.3kg Cara Malt = 3.6%
Esky Mashed starting at 64.4c. Slow decline to 60c after ~ 3 hours.

30g Galaxy for 15min
40g Galaxy Steep/whirl for 20min
40g Galaxy Dry hop for 1 keg
40g Summer Dry Hop the other keg.

Ferment at 11c with Saflager W-34/70 harvested from last Lager, that is very nice drinking too. :chug:

 

[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!

Had to delay this for a week due to illness, but got on top of it today. 300 litres, added in a few American hops but every cube is different.

 

[indica86]

Sticklebract is AMAZING!!!!!!!!!

And nice one on the 300 litres, epic brewery!

 

[Mardoo]

Yep, fantastic hop!

 

[Mr B]

Had to delay this for a week due to illness, but got on top of it today. 300 litres, added in a few American hops but every cube is different.

ImageUploadedByAussie Home Brewer1442043086.860150.jpg

Very nice indeed

How did you manage the trub into each cube?

When I do 50l batches, the second gets a bit more, but not enough to be a problem, but in that size I could imagine a full cube of it at the end..

Maybe the whirlpool/kettle keeps it all in?

Interested.

BTW, love it, extremely nice brew day

 

[Mardoo]

We managed to get clear wort down to the last, which quite surprised me as that was 350 liters of wort with scrambled eggs at the hot break. Three things helped us with that, most likely: 1. The recirculation made sure the wort going into the kettle was very clear; 2. The Whirlfloc worked better than it ever has for me; and 3. Idzy's adjustable pickup tube lets you raise the pickup point up to about 1/4 of the depth of the kettle, effectively allowing the first 30-45 minutes of run off to act as more settling time. (When you turn the arm to its highest position the hole at the end is 1/4 of the total kettle height above the base of the kettle.) Then it gets turned lower as the wort gets lower.

We let the wort settle for about 20 minutes and then whirlpooled. I was sure we'd be sucking trub for the last half but slowly lowering the pickup tube keeps that from happening for the most part, and today, completely. Kind of blew my mind really.

We planned for about 20 liters of losses out of a total 320 liters of finished wort, so about 6.5%. However, looking into the bottom of the kettle after running off the cubes there was another 10 to 15 liters of clear wort in there. We just completely ran out of anything to put it in.

 

[GrumpyPaul]

We just completely ran out of anything to put it in.

Next time you run out of cubes...give me a yell - I have about 6 empties sitting in my shed just around the corner from you guys.

 

[TheWiggman]

'The Stink' Lager. With summer approaching I feel like a lager. And with my new RO unit and thermapen it was time to get my macro on.

3.20kg JW pils
0.16kg JW crystal
0.27kg brown sugaz
2.4g CaCl2 (split between mash and sparge water)

17g Pride of Ringwood only for 20 IBU of stinky pub goodness.

Complex step mash with sacc rest at 62°C for 90 mins.

For that non-natural, macro edge it will have
RO water
Yeast nutrient
Pure oxygen
BrewBrite
Gelatine

Everything that will give it the ferment and clarity edge. 3l starter of 2042 Danish lager with typical 13-17°C ferment cycle and the pleasure of drinking it will be very guilty indeed.
Drink at -1°C.

 

[mofox1]

Had to delay this for a week due to illness, but got on top of it today. 300 litres, added in a few American hops but every cube is different.

ImageUploadedByAussie Home Brewer1442043086.860150.jpg

Hey, you guys finished at 5:30 -> PM <- this time. Well done.

 

[fletcher]

homeslice ipa

80 pale
10 munich
5 crystal
5 wheat
1.060 @ 65C

galena 60
galaxy 20
galena 15
galaxy 10
galena 5
70 ibu
1.5g/l both dry

us-05 at 19C

passion-fruit and blackcurrant all up in my mouth

 

[yum beer]

Mid mash on the latest batch of Crazy Mexican.

2 row
Munich
Polenta
Caramunich

Galena to 19 IBU

54/62/68/72/78

A little extra munich in this batch to boost the malt a little.

Perfect summer slosher.

 

[Kumamoto_Ken]

A Vic Secret Summer Ale on the go today.

Maris Otter 92%
Torrified Wheat 8%

Mashing 90 minutes at 64C.

Vic Secret at 60min, flameout and in the cube to 40IBU. First time using this hop.
Will ferment using BRY-97.