What are you brewing 2015?

[idzy]

Westvleteren 12 Clone (No Chill)

Belgian Dark Strong Ale (18 E)
Batch Size: 140.00 l
Boil Size: 155.27 l
Boil Time: 90 min
End of Boil Vol: 145.60 l
Final Bottling Vol: 140.00 l
Fermentation: Ale, Two Stage

Date: 04 Nov 2015
Brewer: Idzy
Asst Brewer:
Equipment: Collaboration (271+150)
Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %

47.50 kg Pilsner (2 Row) Bel (2.0 SRM) Grain 1 79.2 %
5.89 kg Caramunich Malt (56.0 SRM) Grain 2 9.8 %
2.95 kg Biscuit Malt (23.0 SRM) Grain 3 4.9 %
1.26 kg Caraaroma (130.0 SRM) Grain 4 2.1 %
0.98 kg Special B Malt (180.0 SRM) Grain 5 1.6 %
0.49 kg Chocolate Malt (450.0 SRM) Grain 6 0.8 %

Mash Step Add 390.71 l of water at 35.9 C 35.0 C 15 min
Mash Step Heat to 50.0 C over 4 min 50.0 C 15 min
Mash Step Heat to 57.0 C over 4 min 57.0 C 15 min
Mash Step Heat to 63.0 C over 4 min 63.0 C 90 min
Mash Step Heat to 74.0 C over 4 min 74.0 C 15 min

100.00 g Warrior [15.00 %] - Boil 90.0 min Hop 7 22.2 IBUs
150.00 g Hallertauer Mittelfrueh [4.00 %] - Boil 30.0 min Hop 8 6.4 IBUs
150.00 g Styrian Goldings [5.40 %] - Boil 15.0 min Hop 9 5.6 IBUs
2.75 tsp Yeast Nutrient (Boil 5.0 mins) Other 10 -

1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 12 -
0.90 kg D-180 Candi Syrup (180.0 SRM) (180.0 SRM) Sugar 13 1.5 %
1.00 kg Candi Sugar

To be aged in Bourbon Barrel

 

[Kingy]

Damn that's some big figures there Idzy.

 

[mofox1]

Westvleteren 12 Clone (No Chill)

Date: 04 Nov 2015

Yar... I was thinking you should have had better things to do with your time, until I saw the date was pre-last week.

Unless you're packing a 100kW herms element I don't know about, how the hell did you heat almost 400L from 35 to 50 deg in 4 min? :blink:

 

[Weizguy]

APA today


Bloody westy pup decided to use the crushed grain as her bed all in the space of packing up the drill and mill. She gets into everything!!!

image.jpg

Looks like that's one beer that needs no more dog.

Yesterday, I made the 42 litre batch of Dampfbier.

Dampfbier Mk II
Brew Type: All Grain Date: 15-11-15
Style: Dampfbier Brewer: Seth
Batch Size: 42.00 L
Boil Volume: 48.6 L Boil Time: 60 min
Brewhouse Efficiency: 90.0 % Equipment: Seth - 75 litre Techni-Ice Esky and 80 litre kettle

Ingredients Amount Item Type % or IBU
4.9 kg Premium Pilsner (Weyermann) (3.3 EBC) Grain 69.6 %
2.1 kg Munich I (Weyermann) (14.0 EBC) Grain 30.4 %
40 gm Perle [6.80%] (45 min) Hops
30.00 gm Hallertauer Mittelfrueh [4.0%] (5 min) (boil) Hops -
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3638) [Starter 1500 ml] Yeast-Wheat

Beer Profile
Original Gravity: 1.048 SG
Estimated Final Gravity: 1.010 SG
Estimated Color: 9.5 EBC (5.9-15.8 EBC) Color [color]
Bitterness: 18.2 IBU
Estimated Alcohol by Volume: 5.2 %

 

[Bridges]

Awesome weather Monday in the backyard Ale
83% Pale Ale
12% Munich 1
2.5% Carapils
2.5% Wheat

Magnum @ 60min
Cascade and Falconers Flight @ 10min
Cascade and Falconers Flight @ 0min
to 40 IBU

Step mash as per speidels recipe on their site.
mash in @ 38*
raise to 62* for 40
raise to 72* for 25
raise to 78* for 10

Mash out sparge etc
Awesome!

 

[Bridges]

24 litres @ 1.054 later SHIT YEAH!!!

 

[Judanero]

*Impromptu Pseudo Cream ale (23L batch No Chill) Mid-boil at the moment.

2.2kg Heidelberg
700g Best Munich
200g Carapils
170g Puffed corn
4g CaCl
1kg Dex (added to boil)
May add 250ml of maple syrup to cube, still undecided

Mash at 65 for 60

15g Willamette(5%AA) & 20g Pacifica (5.4%AA) @ 60

60 min boil

Will be using Wyeast 1084-Irish Ale at low ferment temp.. ~ 16c

*- This beer is more or less for the xmas relatives and to build up a big amount of yeast for a RIS.

 

[TheWiggman]

While playing golf with a friend I'll be spending Christmas with this year, he suggested I put on the brews for the gathering in town (20-odd people). After some deliberation I thought why not a Christmas Ale? My recipe called for 6.8% and 3 months ageing, so I knocked back the ABV and spices so it will be drinkable for the 25th. I hope. First time I've added spices to a beer so I'm keen to see how this one plays out. Will also bottle some stubbies for the crew at work for a parting X-mas gift.
Brew went well overall. Star anise, cinnamon and nutmeg - struth, that smell. Felt like St. Nick was standing behind me and I could hear to crack of bon bons. If it turns out to be rubbish at least I've got a swag of people helping to polish off the keg.

Recipe: Christmoose Ale	TYPE: All Grain
Style: Christmas/Winter Specialty Spice Beer
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 24.1 EBC		SRM RANGE: 9.8-98.5 EBC
IBU: 21.4 IBUs Tinseth	IBU RANGE: 0.0-70.0 IBUs
OG: 1.049 SG		OG RANGE: 1.030-1.110 SG
FG: 1.010 SG		FG RANGE: 1.005-1.025 SG
BU:GU: 0.441		Calories: 427.1 kcal/l	Est ABV: 5.0 %		
EE%: 82.00 %	Batch: 23.00 l      Boil: 29.96 l	BT: 75 Mins

---WATER CHEMISTRY ADDITIONS----------------

Amt                   Name                                     Type          #        %/IBU         
3.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
2.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -             
2.00 g                Epsom Salt (MgSO4) (Mash 60.0 mins)      Water Agent   3        -             

Total Grain Weight: 4.690 kg	Total Hops: 65.00 g oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
Amt                   Name                                     Type          #        %/IBU         
3.600 kg              Pale (Traditional Ale) Malt - JW (6.9 EB Grain         4        76.8 %        
0.410 kg              Biscuit Malt (50.0 EBC)                  Grain         5        8.7 %         
0.280 kg              Munich I Malt - Weyermann (15.0 EBC)     Grain         6        6.0 %         
0.180 kg              Crystal - Joe White (147.0 EBC)          Grain         7        3.8 %         
0.100 kg              Crystal, Dark - Barret Burston (250.0 EB Grain         8        2.1 %         
0.100 kg              Wheat, Torrified - Bairds (3.5 EBC)      Grain         9        2.1 %         
0.020 kg              Carafa Special III - Weyermann (1034.3 E Grain         10       0.4 %         


Name                 Description                             Step Temperat Step Time     
Protein Rest         Add 17.07 l of water at 58.4 C          55.0 C        30 min        
Saccharification     Heat to 66.0 C over 15 min              66.0 C        60 min        
Mash Out             Heat to 78.0 C over 15 min              78.0 C        15 min        

---SPARGE PROCESS---
Fly sparge with 20.58 l water at 75.6 C

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.039 SG	Est OG: 1.049 SG
Amt                   Name                                     Type          #        %/IBU         
21.00 g               Goldings, East Kent [5.70 %] - Boil 75.0 Hop           11       14.6 IBUs     
22.00 g               Styrian Goldings [5.40 %] - Boil 15.0 mi Hop           12       6.9 IBUs      
4.00 g                Anise, Star (Boil 10.0 mins)             Spice         13       -             
1.50 Items            Cinnamon Stick (Boil 10.0 mins)          Spice         14       -             
0.75 tsp              Ground nutmeg (Boil 10.0 mins)           Spice         15       -             
22.00 g               Styrian Goldings [5.40 %] - Boil 0.0 min Hop           16       0.0 IBUs

 

[Coodgee]

third iteration of my galaxy pale ale that was originally a popular recipe from the database. this one replaces the BB ale malt with golden promise, the munich with carapils, and adds 10 grams of mosaic into the mix to get a bit more complexity in the flavour.



3.50 kg Ale Malt - Golden Promise (6.3 EBC)
0.80 kg Wheat Malt - Barrett Burston (3.2 EBC)
0.20 kg Wheat, Flaked (3.2 EBC)
0.10 kg carapils (3.5 EBC)

5.00 g Magnum [11.70 %] - Boil 60.0 min
20.00 g Galaxy [13.90 %] - Steep/Whirlpool 10.0 min
10.00 g Mosaic (HBC 369) [12.50 %] - Steep/Whirlpool 10.0 min
70.00 g Galaxy [14.00 %] - Dry Hop 3.0 Days

West Coast IPA (WYEAST #WY1217PC)

 

[mofox1]

Couplo cubes of a red, just about to kick off the boil.

Irish Red
Irish Red Ale

Recipe Specs
----------------
Batch Size (L): 48.0
Total Grain (kg): 8.510
Total Hops (g): 105.00
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.03 %
Colour (SRM): 15.4 (EBC): 30.3
Bitterness (IBU): 25.4 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60

Grain Bill
----------------
6.350 kg Gladfields Ale Malt (74.62%)
1.200 kg Vienna (14.1%)
0.330 kg Gladfields Gladiator Malt (3.88%)
0.300 kg Carabohemian Malt (3.53%)
0.180 kg Roasted Barley (Simpsons) (2.12%)
0.150 kg Acidulated Malt (1.76%)

Kettle additions
----------------
85.0 g East Kent Golding Pellet (4.5% Alpha) @ 60 Minutes (Boil) (1.8 g/L)
2.5 g Whirlfloc Tablet @ 5 Minutes (Boil)
8.0 g Yeast Nutrient @ 5 Minutes (Boil)

Cube additions
----------------
20.0 g East Kent Golding Pellet (4.5% Alpha) @ 80deg (0.4 g/L)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 19°C with WLP004 - Irish Ale

 

[goatchop41]

Sessionable summer/pale ale to test out topaz and melba hops - never used either.

9.5L batch; BIAB; no-chill
OG: 1.040
FG: ~1.010
ABV: 3.95%
IBU (Tinseth): ~25

Mashed 30 min @ 63, 30 min @ 38
~20min boil

80% JW ale malt
10% wheat malt
5% C20
5% carapils

9.3g topaz (16.5%) @ 5 mins (calculated @20mins IBUs)
9.3g melba (10.3%) @ 5 mins (calculated @20mins IBUs)
5g topaz once temp <80C (in cube)
5g melba once temp <80C (in cube)
10g topaz dry hop (2 days)
10g melba dry hop (2 days)

Slurry of WLP090 used

 

[fraser_john]

Oatmeal Stout 2015

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

Batch Size (L):          27.00    Wort Size (L):     27.00
Total Grain (kg):         6.55
Anticipated OG:          1.050    Plato:             12.49
Anticipated SRM:          37.8
Anticipated IBU:          28.1
Brewhouse Efficiency:       68 %
Wort Boil Time:             60    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 71.8     4.70 kg.  Pale Malt(2-row)              Great Britain  1.038      3
  9.9     0.65 kg.  Flaked Oats                   America        1.033      2
  6.1     0.40 kg.  Crystal - Dark                Great Britian  1.034    121
  3.1     0.20 kg.  Golden Naked Oats             Britain        1.033     10
  4.6     0.30 kg.  Chocolate Malt                Belgium        1.030    500
  4.6     0.30 kg.  Weyermann Carafa Special I    Germany        1.036    482

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 31.00 g.     Amarillo Gold                     Pellet   9.30  28.1  60 min.


Yeast
-----

Fermentis S-04 SafAle English Ale

 

[Kingy]

Triple smash beer
Og1.050
27ibu
Maris otter 100%
60gms cascade at 45min and flame out
Dry hop 60gms 7 days.

 

[A3k]

I made a double batch lager yesterday into two cubes. 1 will be a Munich Helles-ish beer and the other a kinda New World Pilsner.
Cubes thrown in the pool after 10 mins of hot contact. Cools down fast.

Main Batch:
47L
1.048
22IBU
Mash Temps:
64C 30mins
70C 30mins (10min ramp up with HERMS)
78C 10mins (10min ramp up with HERMS)

8.5kg Joe White Pilsner Malt
0.2kg Weyermann Melanoidin
35g Motueka (B Saaz) @ 60min
27.8g Motueka (B Saaz) @ 30min
4 packs of S-189


Batch 1 (24L of Helles at 22IBU):
Leave as is, Ferment with S-189

Batch 2 (23L of New World Pils @ 32 IBU)
4L Mini Boil of the following:
25gm Riwaka @ 30
15gm Riwaka @ 5
Ferment with S-189

 

[VP Brewing]

Did my first brew on my almost complete 1.5V system (1V plus HERMS) this morning.
Everything worked good, I just need to upgrade my temp controller to a PID for more accuracy (current one was set on 65 and it would turn on when it dropped to 64 and turn off at 66) and make a better stand.

44L batch
1.050

95% Marris Otter
5% Crystal 60L

20g Challenger @ 60

Cube 1
40g EKG
20g Challenger
Dry hop 50g EKG
Will ferment with wyeast 1275 Thames valley

Cube 2
30g Centennial
30g Amarillo
Dry hop 30g of each
Wyeast 1272

 

[Tahoose]

Nice spilt batch there,

Big batch saison, yesterday.

Brewed a bit over gravity and will dilute down pre- ferment.

Endstate will be 140ltrs of saison at 1:040 and 20ibus will carbonate towards to high side.

"Don't fear the foam"
80% pils
12.5% Munich
5% wheat
2.5% carapils

Herkules fwh @90 mins
EKG @20mins

Belle Saison.

 

[Weizguy]

FWIW, I thought I'd post this story here.
Hunter United Brewers (HUB) made a batch of Barleywine at Potters Brewhouse on 2013 and cubed the resultant wort.
I pitched my wort in May this year, so the cube was not very young.
Bottling today and my gravity is down to 1.002. Most other HUB guys only got down to 1.028 or slightly higher.
My Barleywine was pitched onto a load of W1272 (Ameican ALe II - yeast cake from an APA).
With Refractometer reading of 10.2, that calculates out to 13.3% ABV, assuming O.G. was about 1.103 (based in final refractometer and hydrometer readings)
The brew has been sitting in my bedroom in a plastic tub, housing the 26 litre stainless steel Brew Bucket.The plastic tub was in case the fermentation got out of control.
So, you see the trick to these strong ales and Barleywines seems to be an extended fermentation cycle with a hungry, healthy yeast culture.
Bottling into smaller bottles of about 250- 375 ml volume, with a low carbonation charge, say 1.8 vol CO2.

 

[sstacey]

Les, did you have it in the primary on the yeast cake since May or did you transfer to another container off the yeast to clear before bottling?

 

[sponge]

Looking at a MoonDog pash rash (redskin) stout clone for a local brew comp tomorrow.

40% american ale
37% pale
10% munich
5% toffee
5% RB
3% caramunich

Galaxy @ FWH

Wy1968

~60 redskins in one 25L cube
~800g skittles in another 25L cube (a group of mates have been asking for a skittle beer for a couple of years now so am brewing it for them for a trivia night next month)

1.087
30IBUs

Should be interesting to say the least..

 

[Bridgey23]

Looking at a MoonDog pash rash (redskin) stout clone for a local brew comp tomorrow.

40% american ale
37% pale
10% munich
5% toffee
5% RB
3% caramunich

Galaxy @ FWH

Wy1968

~60 redskins in one 25L cube
~800g skittles in another 25L cube (a group of mates have been asking for a skittle beer for a couple of years now so am brewing it for them for a trivia night next month)

1.087
30IBUs

Should be interesting to say the least..

Sounds good would love to know how it turns out. I really like the Ogden Nash's Pash Rash Imperial Redskins Stout.
Moon Dog do some interesting beers. Well worth a visit if your in Melbourne and like trying something different.

Don't know if it makes any difference to your recipe but the redskins go into the boil at moon dog.

Hope it turns out well.