What are you brewing 2015?

[Dan Pratt]

I was planning on dry hopping my next brew with 120 grams of galaxy... maybe 140... anyone know what rate S&W use? The last one I dry hopped with 50 grams and the S&W PA had considerably more hop aroma in a side by side test. even though I would imagine mine was fresher.

Definitely worth trying. Id suggest it's for no more than 5 days and at around 20c for good extraction. You may be able to do it longer at a cooler temp like 12-14c.

Ive had great results with just 42g into a 20l batch.

 

[hwall95]

I was planning on dry hopping my next brew with 120 grams of galaxy... maybe 140... anyone know what rate S&W use? The last one I dry hopped with 50 grams and the S&W PA had considerably more hop aroma in a side by side test. even though I would imagine mine was fresher.

Before my mosiac and galaxy, I made a straight galaxy and dry hopped it at about 60-80g I think. Safe to say it had far stronger taste then pacific ale.

My method for galaxy, is 2 days 18-20 then 3-4 day cold crash then keg/bottle

 

[Coodgee]

I used flowers which might have reduced the hop pong a bit. I think I'm going to chicken out of the 120gram plan.

 

[Kumamoto_Ken]

Holiday APA today.

95.5% Gladfield American Ale
4.5% Gladfield Toffee

Small bittering amount of Mosaic/Galaxy at 60 minutes and then Mosaic/Galaxy at flame out and also in the cube.
Calculated 40IBU, OG:1.053.

Will ferment using BRY-97.

 

[SBOB]

Did a 'Pliney The Elder' clone this week..
OG of ~1.073 with a planned end at ~1.011 and an ABV somewhere in the 7-8% range.
Hope it tastes good as its the biggest beer I've done yet (both in grain bill and hops), but I've never had an original to compare against so I'm going to say its a perfect clone as long as its drinkable

Grain Bill
87.2% Joe White Ale (6 EBC = 3 SRM) 6670 grams
4% Caramunich I (90 EBC = 45.7 SRM) 300 grams
4% Carapils (4 EBC = 2 SRM) 300 grams
4.9% Sugar 380 grams (Boiled Only)

Hops
Columbus Pellets (14.8%AA) 100 grams at 90 mins
Columbus Pellets (14.8%AA) 21 grams at 30 mins
Simcoe Pellets (13%AA) 29 grams at 15 mins
Centennial Pellets (10%AA) 24 grams cube hopped

Simcoe Pellets (13%AA) 73 grams at cube hopped
Dry Hopping 28g each at end of ferment. 7g each after 7 days (leave for further 5 days)

Yeast
Wyeast 1056

 

[technobabble66]

Hey, SBOB. Use 1272 for the Pliny clone. Clearly the best result between a few others in a side by side - from the 2013 Vic Xmas case swap brew.

 

[Brew Forky]

What am I brewing? I don't know. Am I brewing? It's meant to be something simple like this:

Citra Pale Ale (American Pale Ale)

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 6.7 (EBC): 13.2
Bitterness (IBU): 35.0 (Average)

93.46% Barret Burston Ale
5.61% Crystal 40
0.93% Carapils (Dextrine)

0.4 g/L Citra (13.2% Alpha) @ 60 Minutes (Boil)
1.7 g/L Citra (13.2% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Wyeast 1056 - American Ale


Recipe Generated with BrewMate

Already way off on timing the start of mash due to circumstances. It was meant to be this morning. Thought I'd be smart and get my strike water to correct temp whilst I was out ******* other things up. Got home and sitting on 66 degrees. Perfect. For strike temp for a lager......Mash at 66c ********, not strike water temp. Pulled the bag after 35min when realising the mistake and heated to 69c. Lowered the pulley and stirred with me brand new paint stirrer. Obviously the milk crate stand wasn't aligned with the pulley so theres wort everywhere and across the thermo controls.

Finally after 2 hours something I pulled it and took a reading. 8 points under expected preboil SG. My last beer suffered massively too and was the first time I added extract to an AG brew. The LHBS was talking about changing Mills and I think they have done it. So I'll increase the temp and do a mash out at 78c to increase efficiency. Nice, except to wort is now at 90c due to dealing with other things ******* up, so I'm sitting here waiting to drop 12c.

Anyone else had one of those days?

 

[paulyman]

Anyone else had one of those days?

Sure have, used my mill for the first time the other day and had many issues, had to cancel brew day. Long story short, have to wait until a new spider coupling arrives before I can use the mill again, hopefully it all works flawlessly from then on.

 

[Danscraftbeer]

Mosaic Pale Dry. As it boasts. Multi complex flavour hop.


Last time I did this was a little heavier, a little darker beer @ 6%ABV. Marris Otter at 62% and specialty malts the rest. It was freakingly tasty with no dry hopping. 40% of the hops for 60min, the other 60% at flame out getting ~40IBU. A stand out flavour that was over the top for me at first but its like a bucking bronco tamed with time. Tester gunnie pigs gave it good reviews wanting more, oh well, there wasn't any more to be given away.

Goal: another flavour powered sessionable at ~1% lower ABV. US-05 Yeast this time. Last time it was Coopers dry yeast recycled. Must note it was very good results last time.


This time:

38lt Yield.
Grain Bill weight = 6.9kg

4.25kg Pilsner Malt = 61.6%
1.0kg Wheat Malt = 14.5%
1.0kg Toffee Malt = 14.5%
0.4kg Acid Malt = 5.8%
0.25kg Munick = 3.6%

Mashed at lows ~63.5c for er ~3 hours in an esky. Mashed out with topped up 85c water and well sparged to 50lt pre boil.

OG = 1.041
FG = ~ 1.006 maybe lower sometimes as low as 1.002
ABV ~ 4.5 to 5%
31 IBU
7.6 EBC

Lower Cal beer

 

[Brew Forky]

Was thinking seriously about Mosaic, but changed to Citra at the last minute. Told the owner at the LHBS I'm a Citra virgin in brewing and got the whatchutalkingaboutwillis look.Anyway it's nearly 11:30pm and I've finally cubed. Easy BIAB day.

 

[Bribie G]

What am I going to brew when I move house in a couple of weeks time? Well I've got an interesting ingredient to try out.

I had three big Willow bins containing about six kilos each of Maris Otter, BB Wheat malt and Wey Pale Pilsner. To make space I poured the three into one bin and then nested that inside the two others.

Probably turn it all into some Baltic Porters with a heap of Cara II and some chocolate.

 

[Bribie G]

Was thinking seriously about Mosaic, but changed to Citra at the last minute. Told the owner at the LHBS I'm a Citra virgin in brewing and got the whatchutalkingaboutwillis look.Anyway it's nearly 11:30pm and I've finally cubed. Easy BIAB day.

Citra is awesome. I'd never tried it and a couple of months ago when I was too busy to mash, on impulse I bought a Mangrove Jacks Bo Pilsener kit and pimped it up with BE2, rice malt syrup and only about 20g of Citra added to the FV.
I've tried it on a couple of people and when I tell them it's a kit they call ********. That 20g of Citra turned it into something that would pass muster in a craft bar.

 

[Nullnvoid]

First of the four brews I am doing while I have the house to myself! Plan is to do 4 brews over three days. This way I can have the cubes stored up to ferment out over the next few months.

Recipe: Nierra Sevada 25 l
Brewer:
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 29.04 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.057 SG
Estimated Color: 17.6 EBC
Estimated IBU: 34.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 74.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.85 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 92.9 %
0.45 kg Crystal, Medium (Simpsons) (108.3 EBC) Grain 2 7.1 %
12.50 g Chinook [13.00 %] - Boil 60.0 min Hop 3 15.7 IBUs
21.00 g Perle [8.00 %] - Boil 30.0 min Hop 4 12.4 IBUs
25.50 g Cascade [5.50 %] - Boil 10.0 min Hop 5 4.9 IBUs
17.00 g Cascade [5.50 %] - Boil 5.0 min Hop 6 1.8 IBUs
18.00 g Cascade [5.50 %] - Boil 0.0 min Hop 7 0.0 IBUs
0.9 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -

 

[verysupple]

Right now I'm brewing a light bodied pale ale / bright ale type of thing.

OG: 1.048
FG: 1.012 (est.)
IBU: ~35

79.5 % JW pils
20.0 % Bestmalz Vienna
00.5 % Briess Midnight Wheat

Simcoe to make a total of 35 IBU at 60 min
1.0 g/L Simcoe at 10 min
1.5 g/L Galaxy in the cube

I will ferment this with Wy1272 at 18 C

 

[Weizguy]

This Kölsch-style bier again, slightly scaled up and expecting 85% efficiency:

Kolschy Kolschy Kolschy

Brew Type: All Grain Date: 27/09/2015
Style: Kölsch Brewer: Seth
Batch Size: 47.00 L
Boil Volume: 59L Boil Time: 90 min

Ingredients
Amount Item Type % or IBU
7.91 kg Weyermann Pale Ale (3.9 EBC) Grain 91.3 %
0.75 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 8.7 %
52.0 gm Perle [7.50%] (60 min) Hops 22.4 IBU
40 gm Perle [7.50%] (0 min) (Aroma-Steep) Hops -
1 Pkgs American Wheat (Wyeast 1010) Yeast-Ale (cake from Am rye ale)

Beer Profile Estimated Original Gravity: 1.049 SG (1.044-1.050 SG)
Estimated Final Gravity: 1.011 SG (1.007-1.011 SG)
Estimated Color: 8.9 EBC (7.9-9.9 EBC)
Bitterness: 24.8 IBU (20.0-30.0 IBU)

I figure the yeast was originally a Päffgen yeast from Köln, so it should still be good for the job. We will see...

If it comes out well, I'll be presenting it at the HUB stand at Bitter and Twisted.
However, if it comes out Really well, I'll keep it all and they will get another beer. (* gloats and rubs hands together).

 

[Adam Howard]

Brewing this tomorrow as part of a three beer line up for an Oktoberfest party on the 24th of October. Already have two kegs of Munich Helles and will be doing a single batch of Dunkelweizen as well. This will be the girly option for the day!

Brasserie Dieu du Ciel - Rosee d'hibiscus Clone

Recipe Specifications
--------------------------
Boil Size: 35.98 l
Post Boil Volume: 25.48 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.054 SG
Estimated Color: 3.1 SRM
Estimated IBU: 16.5 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 93.6 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
0.15 kg Rice Hulls (0.0 SRM) Adjunct 1 2.8 %
2.70 kg Pilsen (BestMälz) (1.8 SRM) Grain 2 49.6 %
2.10 kg Wheat (BestMälz) (2.3 SRM) Grain 3 38.5 %
0.50 kg Table Sugar (0.5 SRM) Sugar 4 9.2 %
9.00 g Nelson Sauvin [12.00 %] - Boil 50.0 min Hop 5 10.3 IBUs
14.00 g Nelson Sauvin [12.00 %] - Boil 10.0 min Hop 6 6.1 IBUs
120.00 g Dried Hibiscus Flowers (Boil 5.0 mins) Herb 7 -
16.00 g Coriander Seed (Boil 0.0 mins) Spice 8 -
1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124 Yeast 9 -


Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 5.45 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 14.88 l of water at 71.5 C 66.0 C 60 min
Mash Out Heat to 76.0 C over 15 min 76.0 C 10 min

Sparge: Fly sparge with 29.70 l water at 75.6 C
Notes:
------
Add coriander at flameout and steep for 5 mins before chilling.

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

This is the Munich Helles, trying to keep my hands off it is hard.

 

[fletcher]

i've gone IPA crazy.

homeslice ipa
pale
munich
crystal
wheat
1.060
galena and galaxy both to about 35 ibu each
us-05

'ippa' ipa
pale
vienna
crystal
carapils
dextrose
1.058
columbus, simcoe, citra to 73 ibu
not sure what yeast yet - cubed

r-ippa ipa
pale
rye
crystal
carapils
1.065
columbus, amarillo, centennial to 65 ibu
wlp013

so many hopssss

 

[Nullnvoid]

Day 2 of the brewathon. Two simple brews today. As I am only starting the venture into allgrain I am going to compare the joe white traditional malt with the maris otter. Both the same just subbing on malt for the other.

Recipe: Joe White Traditional
Brewer:
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 26.96 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.050 SG
Estimated Color: 11.3 EBC
Estimated IBU: 34.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 98.0 %
0.10 kg Crystal, Medium (Simpsons) (108.3 EBC) Grain 2 2.0 %
30.00 g Cascade [5.50 %] - Boil 75.0 min Hop 3 19.0 IBUs
30.00 g Cascade [5.50 %] - Boil 35.0 min Hop 4 15.1 IBUs
15.00 g Cascade [5.50 %] - Boil 0.0 min Hop 5 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 6 -


And


Recipe: Joe White Traditional
Brewer:
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 26.96 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.050 SG
Estimated Color: 11.3 EBC
Estimated IBU: 34.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 98.0 %
0.10 kg Crystal, Medium (Simpsons) (108.3 EBC) Grain 2 2.0 %
30.00 g Cascade [5.50 %] - Boil 75.0 min Hop 3 19.0 IBUs
30.00 g Cascade [5.50 %] - Boil 35.0 min Hop 4 15.1 IBUs
15.00 g Cascade [5.50 %] - Boil 0.0 min Hop 5 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 6 -

 

[Diesel80]

Rehydrating some yeast for this:
House Bitters
Special/Best/Premium Bitter
Recipe Specs
----------------
Batch Size (L): 46.0
Total Grain (kg): 8.400
Total Hops (g): 110.00
Original Gravity (OG): 1.043 (°P): 10.7
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.22 %
Colour (SRM): 11.7 (EBC): 23.0
Bitterness (IBU): 32.1 (Tinseth - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
7.560 kg Maris Otter Malt (90%)
0.756 kg Crystal 60 (9%)
0.084 kg Carafa II malt (1%)
Hop Bill
----------------
50.0 g East Kent Golding Pellet (6.6% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
60.0 g Fuggles Pellet (4.7% Alpha) @ 15 Minutes (Boil) (1.3 g/L)
Misc Bill
----------------
10.0 g Whirlfloc Tablet @ 15 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes.

The 15 mins are no chill cube hops, 30g fuggles in one, and switched up with 25g cascade in another. Nottingham and BRY97 frothing up as we speak.

Should be good.

Cheers,
D80

 

[hwall95]

Brewed up a porter yesterday. It's been far too long since I've made one of these. Brew went well, mashed at 67 and boiled for 70min. Switch to a new grain bag which is a little more permeable which made squeezing the water out a lot easier! Due to my kegs being full of german beer, will probably bottle this one which means it will last longer Similiar to my last porter however have dropped the MO down a kg, and raised the brown malt up a kg which should hopefully bring out the lovely brown malt flavour even more.

OG: 1.057 Alc%: 5.5
FG: 1.014 EBC: 86
IBU: 37 Size: 23L

Grain Bill
3.5kg Maris Otter
1.5kg Brown Malt
0.5kg Munich
0.4kg Pale Choc
0.2kg Crystal
0.1kg Dark Crystal

Hops:
15g Warrior @ 60min
30g EKG @ Cube

Yeast:
2 Packs M07 - British Ale. Ferment at 20