What are you brewing 2015?

[Dan Pratt]

Planning an IPA this weekend without the Rye or chocolate malt, chasing a nice golden beer, plus i have run out of Golden Promise so a nice MO Pils combo will be fun.

Sierra IPA

American IPA

OG - 1063
FG - 1012
ABV - 6.7%
IBU - 55
EBC - 5
Vol - 18L

Malt

46% Maris Otter
46% Pilsner
6% Dextrose ( added to boil - last 10mins )

Overnight Full Volume mash - 20c/360m, 66c/90m, 72c/20m, 76c/30m

• mash in around 9pm, pull malt pipe around 7am and rinse with 3Lts ( so technically not Full Volume, but close )

Hops

60min boil

FWH - Summit to 55ibu
Hopstand/Whirlpool 10m/10m with - Amarillo, Columbus & Chinook - 42g each

Dry Hopped with - Citra 42g, Amarillo, 28g, Chinook 14g, Columbus 14g

Yeast

Whitelabs Cal001 - 1.2lts starter ( using the new flexicell )

:super:

 

[technobabble66]

Mashed in an hour ago:

Woody & Minerals Pacific Ale
SWPA Clone

Vol=24L
OG = 1.041
FG = 1.010
IBU = 21.5
EBC = 6.7
alc = 4.4
(as 80% efficiency)

2.25kg TFFMMO
1.5kg Wheat
0.1 CaraPils
0.15kg Acidulated
(+ 2 handfuls of rice gulls)

30g Galaxy into the cube (Calc'd as 15mins)
50g Galaxy Dry hopped

1.3g CaSO4 & MgSO4, 2g CaCl2 into Mash
1g CaSO4 & MgSO4, 1.5g CaCl2 +0.2 g Citric acid into Sparge
0.65g CaSO4 & MgSO4, 1g CaCl2 into Boil

55/66/72/78 for 5/70/20/2

Fermented at 19°C with WLP-051

 

[Dan Pratt]

^ ^ what pH did you get with that ?

 

[Rocker1986]

Since I found a bag of about 200g Cascade in the freezer the other day, I'm doing another batch of my Sierra Nevada Pale Ale clone on Saturday, to be fermented after the current Bo Pils is kegged/bottled. Fermenting with harvested US-05 @ 18C. I realise the flameout hops will contribute bitterness, especially given that I no-chill in cubes, but I find when I construct the recipe to leave them out of the equation that it turns out pretty much identical to the original beer. The only real difference is that mine is a bit darker due to the crystal used, but the flavour/aroma is spot on.

Type: All Grain
Batch Size: 25.00 l
Boil Size: 34.14 l
Boil Time: 75 min
End of Boil Vol: 28.08 l
Equipment: Electric Urn (10 Gal/40 L) - BIAB
Efficiency: 72.50 %
Est Mash Efficiency: 78.3 %

Ingredients
5.220 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 92.1 %
0.450 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 2 7.9 %
Mash for 90 minutes at 66-67C.

17.00 g Magnum [12.20 %] - Boil 60.0 min Hop 3 21.1 IBUs
19.00 g Perle [7.00 %] - Boil 30.0 min Hop 4 10.4 IBUs
30.00 g Cascade [5.60 %] - Boil 10.0 min Hop 5 6.2 IBUs
60.00 g Cascade [5.60 %] - Steep/Whirlpool 0.0 min Hop 6 0.0 IBUs

Harvested US-05 yeast

Gravity, Alcohol Content and Color
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 37.7 IBUs
Est Color: 19.7 EBC

 

[mje1980]

Bloody tooheys old thread

90.1% glad field pils
5.4% pale choc ( might cold steep it )
3.6% carahell
.9% cara aroma

Willamette @60

Mashed long n low for dryness.

Might even try some RO water ( where do I get this ?? What's it referred to as?? )

One cube Mexican lager and one cube will get 1007 German ale.

1.042
19 Ibu.

 

[Dan Pratt]

Bloody tooheys old thread

90.1% glad field pils
5.4% pale choc ( might cold steep it )
3.6% carahell
.9% cara aroma

Willamette @60

Mashed long n low for dryness.

Might even try some RO water ( where do I get this ?? What's it referred to as?? )

One cube Mexican lager and one cube will get 1007 German ale.

1.042
19 Ibu.

Dont steep it, add it to the mash out. h34r:

When you reach 78c add your pale choc, have it crushed seperately and run it through a few times to get it nice and powerdery to increase surface area and extraction. I found it works much better than steeping for colour and you get a cleaner profile of the malt v's in the mash. When I tried steeping for overnight the colour just wasnt anywhere as dark.

 

[technobabble66]

^ ^ what pH did you get with that ?

pH 5.3, I believe.
Must admit, I didn't test it, but I use the Bru'n Water spreadsheet and found it to be accurate every time, so I assumed this was also correct. Fwiw, my efficiency generally works out at 80-85%, so I'm hoping that indicates the enzymes are sufficiently optimized.
If it overshoots the acidity slightly in terms of detectable flavour, I'll be fine with that. Don't mind a slight bit of acidity in some beers. Never had it in mine yet, but aren't losing sleep over the possibility with this one.

 

[mje1980]

Dont steep it, add it to the mash out. h34r:

When you reach 78c add your pale choc, have it crushed seperately and run it through a few times to get it nice and powerdery to increase surface area and extraction. I found it works much better than steeping for colour and you get a cleaner profile of the malt v's in the mash. When I tried steeping for overnight the colour just wasnt anywhere as dark.

Lol, for the last few years that's exactly how I've done all my dark malts, last 10mins of the mash!. Was going to try cold steeping but I'll just stick to the mash out then

 

[IsonAd]

Brewed up an APA yesterday

90% Voyager Veloria
7% carared
3% wheat

Target for buttering ~7 IBUs

Azzacca and Vic Secret Cube hopped to take it to about 35 IBUs

Wyeast 1056

 

[LorriSanga]

Put this down on Sunday. Came home Monday afternoon from work, sitting @26c with the fridge motor sounding like it was wearing clogs. Racked into a different FV and into a bar fridge. Didn't want to bring it too low and shock the yeast so settled for 20c.

If the beer has hot alcohol flavors I can understand but would that make the yeast too stressed for re-pitching?

IPA

Original Gravity (OG): 1.062 (°P): 15.2
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.09 %
Colour (SRM): 6.1 (EBC): 12.0
Bitterness (IBU): 62.1 (Rager)

80.57% American 2-Row
11.77% Wheat Malt
4.44% Crystal 20
3.22% Crystal 10

0.7 g/L Columbus (13.9% Alpha) @ 60 Minutes (Boil)
1 g/L Cascade (6.9% Alpha) @ 20 Minutes (Boil)
1.3 g/L Columbus (13.9% Alpha) @ 20 Minutes (Boil)
0.5 g/L Cascade (6.9% Alpha) @ 10 Minutes (Boil)
0.6 g/L Columbus (15% Alpha) @ 10 Minutes (Boil)
0.6 g/L Cascade (6.9% Alpha) @ 0 Days (Dry Hop)
0.6 g/L Centennial (10.5% Alpha) @ 0 Days (Dry Hop)
0.6 g/L Columbus (15% Alpha) @ 0 Days (Dry Hop)


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

Fermented at 17°C with Safale US-05

 

[Nizmoose]

My first double brew day, hoping all goes well! Sorry but I'm feeling lazy so here's the links to the recipes:
Mashing a German Pils as I type this:
https://www.brewtoad.com/recipes/false-german-pils-3e40e8

To be fair it's a fake pils, Nottingham at 12c because time is a factor unfortunately


Next up will be a Sierra Nevada Torpedo IPA:

https://www.brewtoad.com/recipes/sierra-nevada-torpedo-ipa-as-per-sierra-nevada-brewing-502d3b

I only have the one vessel so the second mash has to wait till the first boil has been siphoned into the fermenter -_-

 

[razz]

I like Brewtoad Nizmoose. I noticed you have a 10 minute beta rest and 45 min alpha rest. Do you think you will still achieve 79% ADF with that schedule?

 

[vykuza]

Making a Wit!

65% Dingemans Pilsner
25% Terrified Wheat
10% Rolled Wheat

1.048 OG

Mandarin peel and coriander at whirlpool.

Magnum to bitter only to 15ibu

 

[technobabble66]

25% Terrified Wheat

Because it's Halloween, right?!
[emoji185]

 

[Nizmoose]

I like Brewtoad Nizmoose. I noticed you have a 10 minute beta rest and 45 min alpha rest. Do you think you will still achieve 79% ADF with that schedule?

Hi Razz I really like brewtoad I think it lays everything out nicely I have actually chosen that schedule based on the predicted 85% attenuation us05 claims to achieve. So assuming the normal attenuation I'd be looking at the 1.010-1.011 ballpark and for a big IPA I prefer 1.014 ish so have decided to go for the long alpha rest. I did a test batch two weeks ago with the same recipe (the test version is in my brewtoad recipes if you want to have a peek) and that finished at 1.012 with the same mash schedule so I should be in the ballpark I think

 

[razz]

You must use a US05 that I don't. I usually get 80%. Good luck with it.

 

[idzy]

Just did these two. Did the Pliny the Younger first and then the Pliny the Elder as a Partigyle / Second Runnings

Russian River Pliny the Younger
Imperial IPA (14 C)

Type: All Grain
Batch Size: 23.00 l
Boil Size: 35.67 l
Boil Time: 90 min
End of Boil Vol: 26.00 l
Final Bottling Vol: 21.00 l
Fermentation: Ale, Two Stage

Efficiency: 75.00 %
Est Mash Efficiency: 82.1 %

Ingredients
Amt Name Type # %/IBU
7.50 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.7 %
0.35 kg Cara-Pils/Dextrine (2.0 SRM) Grain 2 4.0 %
0.35 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 4.0 %
0.45 kg Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 5.2 %
20.00 g Hallertau Magnum [14.00 %] - Boil 90.0 min Hop 5 27.3 IBUs
15.00 g Hallertau Magnum [14.00 %] - Boil 75.0 min Hop 6 20.0 IBUs
15.00 g Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 60.0 min Hop 7 21.2 IBUs
10.00 g Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 45.0 min Hop 8 13.0 IBUs
40.00 g Simcoe [13.00 %] - Boil 30.0 min Hop 9 36.4 IBUs
20.00 g Amarillo [9.20 %] - Boil 0.0 min Hop 10 0.0 IBUs
20.00 g Centennial [10.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
20.00 g Chinook [13.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
20.00 g Simcoe [13.00 %] - Boil 0.0 min Hop 13 0.0 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.088 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 9.9 %
Bitterness: 117.7 IBUs
Est Color: 7.2 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG

Name Description Step Temperature Step Time
Mash Step Add 27.12 l of water at 62.2 C 55.0 C 5 min
Mash Step Heat to 64.0 C over 4 min 64.0 C 10 min
Mash Step Heat to 68.0 C over 4 min 68.0 C 50 min
Mash Step Heat to 72.0 C over 4 min 72.0 C 10 min
Mash Step Heat to 78.0 C over 4 min 78.0 C 10 min

Russian River Pliny the Elder
Imperial IPA (14 C)

Type: All Grain
Batch Size: 23 l
Boil Size: 35.36 l
Boil Time: 90 min
End of Boil Vol: 25.69 l
Final Bottling Vol: 20.70 l
Fermentation: Ale, Two Stage
Date: 22 Dec 2013
Brewer: Idzy
Asst Brewer:
Equipment: Idzy's 70 litre
Efficiency: 75.00 %
Est Mash Efficiency: 82.9 %

Ingredients
Amt Name Type # %/IBU
6.01 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.3 %
0.27 kg Cara-Pils/Dextrine (2.0 SRM) Grain 2 3.7 %
0.27 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 3.7 %
0.75 kg Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 10.3 %
99.00 g Columbus (Tomahawk) [13.90 %] - Boil 90.0 min Hop 5 144.8 IBUs
21.00 g Columbus (Tomahawk) [13.90 %] - Boil 45.0 min Hop 6 26.4 IBUs
28.00 g Simcoe [12.30 %] - Boil 30.0 min Hop 7 26.0 IBUs
28.00 g Centennial [9.10 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 9 -
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 10 -
28.00 g Admiral [14.75 %] - Dry Hop 14.0 Days Hop 11 0.0 IBUs
28.00 g Centennial [9.10 %] - Dry Hop 14.0 Days Hop 12 0.0 IBUs
28.00 g Simcoe [12.30 %] - Dry Hop 14.0 Days Hop 13 0.0 IBUs
7.00 g Centennial [9.10 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs
7.00 g Columbus (Tomahawk) [13.90 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs
7.00 g Simcoe [12.30 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs
Est Original Gravity: 1.078 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 8.9 %
Bitterness: 197.2 IBUs
Est Color: 6.2 SRM


Mash Steps
Name Description Step Temperature Step Time
Mash Step Add 27.12 l of water at 62.2 C 55.0 C 5 min
Mash Step Heat to 64.0 C over 4 min 64.0 C 10 min
Mash Step Heat to 68.0 C over 4 min 68.0 C 50 min
Mash Step Heat to 72.0 C over 4 min 72.0 C 10 min
Mash Step Heat to 78.0 C over 4 min 78.0 C 10 min

 

[mofox1]

Long weekend, so time to bang out some beers. First up, a re-brew of a Pliny inspired IPA. I love how my "bittering" additions are only 20g...

Lupulin Addiction IPA - Summer '15
Imperial IPA

Recipe Specs:
Batch Size (L): 25.0
Total Grain (kg): 7.500
Total Hops (g): 620.00
Original Gravity (OG): 1.076 (°P): 18.4
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 8.46 %
Colour (SRM): 6.3 (EBC): 12.4
Bitterness (IBU): 148.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill:
6.660 kg Gladfields American Ale Malt (88.8%)
0.250 kg Carared (3.33%)
0.250 kg Gladfields Gladiator Malt (3.33%)
0.250 kg Wheat Malt (3.33%)
0.090 kg Acidulated Malt (1.2%)

Kettle Additions:
10.0 g Centennial Pellet (9.4% Alpha) @ 90 Minutes (First Wort) (0.4 g/L)
10.0 g Simcoe Pellet (14.1% Alpha) @ 90 Minutes (First Wort) (0.4 g/L)
4.0 g Epsom Salt (MgSO4) @ 10 Minutes (Boil)
10.0 g Gypsum (Calcium Sulfate) @ 10 Minutes (Boil)
2.5 g Whirlfloc Tablet @ 10 Minutes (Boil)
10.0 g Yeast Nutrient @ 10 Minutes (Boil)
20.0 g Cascade (AU) Leaf (7.5% Alpha) @ 0 Minutes (Boil) (0.8 g/L)
100.0 g Chinook Leaf (12.3% Alpha) @ 0 Minutes (Boil) (4 g/L)
40.0 g Columbus Pellet (13.6% Alpha) @ 0 Minutes (Boil) (1.6 g/L)
40.0 g Simcoe Pellet (14.1% Alpha) @ 0 Minutes (Boil) (1.6 g/L)

Cube Additions:
50.0 g Cascade (AU) Pellet (7.5% Alpha) @ 0 Minutes (Aroma) (2 g/L)
50.0 g Chinook Leaf (12.3% Alpha) @ 0 Minutes (Aroma) (2 g/L)
30.0 g Columbus Pellet (13.6% Alpha) @ 0 Minutes (Aroma) (1.2 g/L)
50.0 g Simcoe Pellet (14.1% Alpha) @ 0 Minutes (Aroma) (2 g/L)

Dry Hops:
60.0 g Centennial Pellet (9.7% Alpha) @ 5 Days (Dry Hop) (2.4 g/L)
60.0 g Chinook Pellet (12.3% Alpha) @ 5 Days (Dry Hop) (2.4 g/L)
50.0 g Columbus Pellet (13.6% Alpha) @ 5 Days (Dry Hop) (2 g/L)
50.0 g Simcoe Pellet (14.1% Alpha) @ 5 Days (Dry Hop) (2 g/L)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Greenbelt

 

[mofox1]

Just did these two. Did the Pliny the Younger first and then the Pliny the Elder as a Partigyle / Second Runnings

Niiice! 'Tis the season?

 

[idzy]

Niiice! 'Tis the season?

Appears that way! Also put down 40 litres of Pale and racked the Courage 1914 RIS to the 100 litre barrel. Been a big day.