What are you brewing 2015?

[fletcher]

first brews since fletcher junior arrived back in november. i still can't believe i'm a dad a good mate of mine made him some sexyfuntime brewing onesies and shirts. can't wait for him to wear them and show them off. so stoked.

in between ipa
80 jw trad ale
10 jw vienna
6 jw crystal
2 wey carapils
2 dextrose
1.055 @ 65c
70 ibu of columbus, simcoe, and citra
4g/l dry hopped with centennial, cascade, and columbus (had no simcoe or citra left! haha)
us05 @ 17

sleepless lager
100 jw export pils
1.040 @ 64c
23 ibu of wakatu
w34/70 @ 11

 

[Bribie G]

I've finally come close to cracking megaswill:

Ribbit Lager (tribute to Rivet Lager from Aldi). Double Batch 42 L

75% BB Pale Malt
25% Rice

to around 5% ABV

Dr Rudi (NZ Pacific Gem) to 18 IBU

Mix of 3 Coopers sachets from various tins, I should have used S-189 but I was yeast poor at the time.

Ferment 10 days 17 degrees
Cold Condition 10 days -1 degrees

After lagering:




Clean, perhaps a slightest hint of green apple. Some hop. Should carb up nicely, no chill haze.

However to my delight I have actually recreated the Australian commercial "mouse cage" twang you get with VB, New etc. It would have to be the Aussie malt that's doing it.

 

[jyo]

Bribie, you are the King of Mouse Cage. I kneel to you, sir! Funny you say about the green apple. I get a hint of that from the Cooper's tin yeasts.

Quick Keg Filler fermented cool with Notto for a Largerish sensation-

Dec 2015 Summer Ale
Blonde Ale

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.500
Total Hops (g): 80.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 4.7 (EBC): 9.3
Bitterness (IBU): 21.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90

----------------
4.800 kg Pilsner (87.27%)
0.400 kg Munich I (7.27%)
0.200 kg Biscuit (3.64%)
0.100 kg Acidulated Malt (1.82%)

----------------
30.0 g Bobek Slovenia Pellet (3.7% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
50.0 g Cascade Pellet (4.2% Alpha) @ 1 Minutes (Boil) (2 g/L)

Fermented at 16°C with Danstar Nottingham

Notes
----------------
55/62/70/76 HERMS
15/30/30/10

 

[Bribie G]

Yup life's too short to lager. I generally only do "real" lagers for competitions or use S-189 at ale temps (say 17).

I've just ordered some acidulated, did you use that instead of salt additions to get desired mash pH?

Water in my new place is super soft, thinking of doing that.

edit: I should have posted that the glass in the second photo is straight out of the fermenter, I'm actually quite impressed at how quickly the Coopers .. presumably a hybrid mix .. drops bright, I'd be hard pressed to get that clear from a lot of the "better" yeasts such as US-05 or many of the Pommy liquids.

 

[jyo]

I haven't played with salts yet, Bribie. Yes, I just use the acid for ph adjustment in hope of killing my chill haze issues. To little avail!

 

[Danwood]

Couple of Christmas session Pales this time. They were meant to be mids, but I pulled an 83% eff. brew day out of the blue... so they're closer to full strength. Never mind, not complaining.

46L double batch.

75% BB Pale
15% JW Wheat malt
5% Rye malt
5% JW Light crystal

Mash at - 55C for 10mins
- 64C for 75mins

Magnum to 25IBUs in the boil

1 cube with Galaxy flowers for an extra ~10IBUs
1 cube with Citra for an extra ~10IBUs

Both with Bry97

Happy Christmas everyone !

 

[mofox1]

Couple of Christmas session Pales this time. They were meant to be mids, but I pulled an 83% eff. brew day out of the blue... so they're closer to full strength. Never mind, not complaining.

Yep... this has happened on all three(?) occasions when trying to go for "sessionable" beers. They still end up at 6+ % no matter what I do!!

Happy Christmas everyone !

hip hip!

 

[Mr B]

28 Mr B's Irish Red

Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.50 %
Colour (SRM): 17.8 (EBC): 35.1
Bitterness (IBU): 25.2 (Tinseth - No Chill Adjusted)

96.53% Joe White Traditional Ale Malt
1.93% CaraAroma - Weyerman
1.54% Roasted Barley (Joe white black)

0.4 g/L Columbus (15% Alpha) @ 40 Minutes (Boil)
0.3 g/L Columbus (15% Alpha) @ 20 Minutes (Boil)
0.2 g/L Amarillo (9.5% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66°C for 90 Minutes. Boil for 60 Minutes

50L batch, no chill cubed. One cube got the Amarillo.

The Amarillo cube will get 1056, and the other will get Wyeast Irish Ale.

My first crack at a red ale, which it will hopefully be, but regardless will be nice to have something a little different to an APA/IPA mid Jan.

 

[Mr B]

Oh, and I should mention this one. Drinking it now, not bad at all. Might put a pic in the other thread.

25 Knights of the Cross

Original Gravity (OG): 1.068 (°P): 16.6
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.68 %
Colour (SRM): 9.4 (EBC): 18.5
Bitterness (IBU): 40.0 (Tinseth - No Chill Adjusted)

79.89% Pale Ale Malt
11.69% Pilsner
4.87% Caramunich II
3.55% Carapils (Dextrine)

0.4 g/L Southern Cross (14.8% Alpha) @ 40 Minutes (Boil)
0.4 g/L Southern Cross (14.8% Alpha) @ 20 Minutes (Boil)
0.6 g/L Simcoe (12.2% Alpha) @ 0 Minutes (Boil)
0.6 g/L Southern Cross (14.8% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 65°C for 90 Minutes. Boil for 60 Minutes

50L batch, half fermented with Denny's Fav, and the other with 1056. The 0 min hops went into each cube, so two slightly different versions.

Mmmm

 

[Kumamoto_Ken]

An AIPA today

86% JW Ale
11% Munich 1
3% Heritage Xtal

Mash at 65C. OG: 1.065

Warrior for bittering then Citra, Columbus and Amarillo at flameout and in the cube to 70IBU.
Will ferment using a 2nd gen 1272 slurry.

It's a slight tweak (due to the hops available in the freezer) on an IPA that I really enjoyed and unfortunately finished the last bottle of yesterday.


Edit: already bloody warm in the car-hole. I was planning to bottle this afternoon...it'll be stifling by then.

 

[contrarian]

Will be knocking out a couple of cubes of saison this afternoon. Basic grain bill 80% pils 18% wheat 2% acidulated to 1.045.

Haven't decided on hops yet but either saaz or Styrian goldings to about 15-20 IBU split between 60 and 15 minutes.

Have 2 yeast bay yeasts to throw at this. Their saison blend and their saison and Brett blend.

Quality summer drinking!

 

[sp0rk]

did a saison the other week, put onto ferment monday night and it's gone from 1.038 to 1.002 already
doing another batch today only with light crystal instead of carapils (ran out of it)
will be adding 1g/L of hibiscus tea as a dry hop addition to this batch

21L No Chill BIAB
1.038 OG
25 IBU
2.8kg ale malt
800g wheat malt
150g carapils

20g 7.1AA Perle @45
15g 4.6AA EKG @5
15g 3.6AA Hallertau in cube

mash in at 52C for 10, raise to 63C for 45, raise to 71C for 15 then mash out at 75C for 10

 

[waggastew]

Recipe: SBW-2 - Sour Berlinner WeisseSoured in pot after boil. Cooled to 55degC, add 20g/L pilsener grain(in bag) and lactic acid to pH 4.4, CO2 purge, foil, gladwrap and then into freezer compartment with heating pad set to 50degC for 48hrs. Reboil and then pitch with Euro ale yeast.Plan to add passionfruit and guava to half the batch in secondary
Boil Size: 19.97 l
Post Boil Volume: 18.72 l
Batch Size (fermenter): 15.00 l
Bottling Volume: 15.00 l
Estimated OG: 1.032 SG
Estimated Color: 2.7 SRM
Estimated IBU: 4.3 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 73.2 %
Boil Time: 15 Minutes

Ingredients: ------------
Amt Name Type # %/IBU
1.40 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 1 56.0 %
1.10 kg Wheat Malt, Ger (2.0 SRM) Grain 2 44.0 %
12.00 g Liberty [4.30 %] - Boil 15.0 min Hop 3 4.3 IBUs
1.0 pkg European Ale Yeast (Wyeast Labs #1338) [ Yeast 4 -

400.00 ml Guava Juice (Primary 0.0 mins)
200.00 g Passionfruit Pulp - Can (Primary 0.0 min

Mash Schedule: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 2.50 kg

 

[fletcher]

28 Mr B's Irish Red

My first crack at a red ale, which it will hopefully be, but regardless will be nice to have something a little different to an APA/IPA mid Jan.

i would think it would be fairly similar to an ipa or apa considering the hop choice, but it will still be marvelously delicious by the sounds of it. ever tried one with english hops?

 

[Mr B]

i would think it would be fairly similar to an ipa or apa considering the hop choice, but it will still be marvelously delicious by the sounds of it. ever tried one with english hops?

Yeah I know, only had american hops on hand. I found a recipe online called Eric the Red or something, which used Columbus and a little Amarillo so I made up something similar. I have been looking forward to doing a red beer, and had Irish Ale yeast on the stir plate before really deciding what to brew (culturing up some old cultures). And the one with 1056 and Amarillo will be a pretty straight up red american

Looking forward to seeing how the redness goes.

Havent tried an english hopped one, but hope to when I get my hands on appropriate hops

 

[Rocker1986]

My red ale is brewed with American hops as well but the 6-7% Caraaroma in it tends to make it pretty malty. It sort of tastes like a cross between an ESB and an APA. I brewed a batch of it a couple of weeks back, which is going into the fermenter either tomorrow or Wednesday.

4.000 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 89.5 %
0.300 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2 6.7 %
0.100 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 2.2 %
0.070 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 4 1.6 %

20.00 g Cascade [5.60 %] - First Wort 75.0 min Hop 5 14.0 IBUs
6.00 g Magnum [12.20 %] - Boil 60.0 min Hop 6 8.0 IBUs
20.00 g Centennial [10.00 %] - Boil 20.0 min Hop 7 13.2 IBUs

Normally I ferment this with US-05 but this time I'm experimenting with 1318 London Ale III.

25 litre batch, mashed at 66-67C for 90 minutes, 75 minute boil.

Est Original Gravity: 1.041 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.0 %
Bitterness: 35.2 IBUs
Est Color: 33.4 EBC

I'll take an OG reading again when I tip the cube into the FV as I discovered last brew day that my hydrometer is reading 2 points lower than what it should be.

 

[Bribie G]

My favourite yeast for all red ales is Wyeast Irish Ale 1084. Fermented at over 20 degrees it does its thang in about four days then drops like a rock and gives a lovely clear, and clean beer, reds definitely have to be clear.

Bribie trots out photo again:

 

[Rocker1986]

I'll have to add that yeast to the list of yeasts to experiment with too. That beer looks similar to mine which is just a tad darker but generally drops clear as well.

 

[Mr B]

My red ale is brewed with American hops as well but the 6-7% Caraaroma in it tends to make it pretty malty. It sort of tastes like a cross between an ESB and an APA. I brewed a batch of it a couple of weeks back, which is going into the fermenter either tomorrow or Wednesday.

4.000 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 89.5 %
0.300 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2 6.7 %
0.100 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 2.2 %
0.070 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 4 1.6 %

20.00 g Cascade [5.60 %] - First Wort 75.0 min Hop 5 14.0 IBUs
6.00 g Magnum [12.20 %] - Boil 60.0 min Hop 6 8.0 IBUs
20.00 g Centennial [10.00 %] - Boil 20.0 min Hop 7 13.2 IBUs

Normally I ferment this with US-05 but this time I'm experimenting with 1318 London Ale III.

25 litre batch, mashed at 66-67C for 90 minutes, 75 minute boil.

Est Original Gravity: 1.041 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.0 %
Bitterness: 35.2 IBUs
Est Color: 33.4 EBC

I'll take an OG reading again when I tip the cube into the FV as I discovered last brew day that my hydrometer is reading 2 points lower than what it should be.

My favourite yeast for all red ales is Wyeast Irish Ale 1084. Fermented at over 20 degrees it does its thang in about four days then drops like a rock and gives a lovely clear, and clean beer, reds definitely have to be clear.

Bribie trots out photo again:

Ahhh, yes gents, very nice.

Rocker your recipe looks great, will be interesting to see the colour I get with a fair bit less of spec grain.

Bribie, that is a great looking beer, a tempting sultry red if I have ever seen one indeed.

 

[Rocker1986]

I'd guess a lighter shade of red, mine turns out quite a deep ruby red, almost purple colour in the right light.