What are you brewing 2015?

[VP Brewing]

Doing two firsts tomorrow. Double batch biab and no-chilling. Going to have two cubes with different hops. One will be bottled for our annual trip to bright for the long weekend in March and the other going on tap.

75% Marris Otter
19% Wheat
2.6% Carapils
2.4% Light Crystal
1% Acidulated

10g Cascade @40

Cube 1:
30g Cascade
30g Citra
Plus 30g of each dry hop in fermenter

Cube 2:
30g Centennial
30g Amarillo
Plus 30g of each dry hop in fermenter

42L batch in 80L pot.

Never cube hopped before so hoping the bitterness/flavour is somewhere in a good range.

 

[bradsbrew]

HopRocka Saaztrayla
Australian Lager

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 3.600
Total Hops (g): 50.00
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.42 %
Colour (SRM): 2.8 (EBC): 5.5
Bitterness (IBU): 23.3 (Average)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 75

Grain Bill
----------------
3.225 kg Pilsner (89.58%)
0.375 kg Wheat Malt (10.42%)

Hop Bill
----------------
10.0 g Galaxy Pellet (11.8% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
15.0 g Galaxy Pellet (11.8% Alpha) @ 5 Minutes (Boil) (0.7 g/L)
25.0 g Saaz Pellet (3.6% Alpha) @ 5 Minutes (Boil) (1.2 g/L)

Misc Bill
----------------

Single step Infusion at 64°C for 60 Minutes.
Fermented at 14°C with Saflager S-23


Recipe Generated with BrewMate

 

[Dan Pratt]

Planning a 3rd overnight mash on the BM which reduces my actual brewday to less than 4hrs :super: ( usually takes ~ 7-8hrs )

Also need to figure out how to clean the thread on my old coopers fermenter, seems to be a slight discolouring on the FV thread that I will take to with the high pressure tonight.

Snow Eater Ale

OG - 1.042
FG - 1.008
ABV - 4.3%
IBU - 22
Vol - 20Lt
BHE - 70%

82% Ale
15% Vienna
3% Medium Crystal (60L)

Chinook @ 20m = 6ibu
Chinook @ 10m = 16ibu
Chinook 1.8g/L dry hopped for 5-7days

Fermented with US05 @ 19c

My overnight mash with the lower grist seen the brewhouse eff increase to 78%, this meant my preboil gravity was already at target of 1.042. Normally I would increase the volume with water before adding hops to get the preboil gravity down and get some more beer out but I decided to make some changes on the run.

OG - 1.045
ABV - 5%
IBU - 32

Chinook @ 30m = 12ibu
Chinook @ 10m = 20ibu

Pitched the rehydrated US05 last night around 8pm and before i left for work at 6am thismorning the yeast cake was about 1.5inches thick and sitting @ 19c, she should be ripping through when I get home later today.

 

[crowmanz]

I put down the Nelson Sauvin Summer Ale on the weekend, using my 2x19L big w pots. I have installed a kettle element and ball valve in one which was controlled with a kegking temp controller. The other pot was done on stove top. Temp controlled is so much better than straight stove top.

Waiting on a 40L Urn and 2x19L kegs that my mate is bringing with him when he visits.

I am supplying beer for my brothers 18th (family party), trying to nail down what to brew next as my bro hasn't drunk much beer (rest of the family will drink anything but most prefer megaswill). Thinking the DSGA and maybe a honey wheat beer.

 

[Flash_DG]

Promised my BIL I'd knock out a few Dark Beers this year.
Getting in early so they can age a bit before it gets cooler.

Recipe: Smoke in Ya Brown Eye Porter
Brewer: Flash
Style: Brown Porter
TYPE: All Grain

Batch Size (fermenter): 26.00 l   
Estimated OG: 1.051 SG
Estimated IBU: 31.0 IBUs

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2.500 kg              Pale Malt (Barrett Burston) (3.9 EBC)    Grain         1        43.1 %        
2.000 kg              Smoked Malt (Weyermann) (3.9 EBC)        Grain         2        34.5 %        
0.500 kg              Biscuit Malt (45.3 EBC)                  Grain         3        8.6 %         
0.400 kg              Caramel/Crystal Malt - 40L (78.8 EBC)    Grain         4        6.9 %         
0.400 kg              Chocolate Malt (689.5 EBC)               Grain         5        6.9 %         
40 g                  Northern Brewer [8.50 %] - Boil 60.0 min Hop           6        31.0 IBUs     
1.0 pkg               Nottingham (Danstar #-) [23.66 ml]       Yeast         7        -             

Mash in at 67C

Recipe: 3 Bears Oatmeal Stout
Brewer: Flash
Style: Oatmeal Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 26.00 l   
Estimated OG: 1.055 SG
Estimated IBU: 30.8 IBUs

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.000 kg              Pale Ale Malt Maris Otter (5.9 EBC)      Grain         1        80.0 %        
0.500 kg              Barley Roasted - Unmalted (Bairds) (1350 Grain         2        8.0 %         
0.500 kg              Oats, quick Flaked (2.0 EBC)             Grain         3        8.0 %         
0.250 kg              Cara-Pils (4.0 EBC)                      Grain         4        4.0 %         
70 g                  East Kent Goldings (EKG) [5.00 %] - Boil Hop           5        30.8 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        6        -             
1.0 pkg               Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast         7        -             

Mash 68C

 

[Droopy Brew]

Just put down my first DSGA yesterday and will keg AndrewQLDs Coopers Pale clone tomorrow.

Should be ready to put my keezer and bar into place in a couple of weeks so looking to fill the first 3 taps with some good stuff.

Perhaps Ill have a go at an American Amber or an IPA for the 3rd keg.

 

[fletcher]

Planning a 3rd overnight mash on the BM which reduces my actual brewday to less than 4hrs :super: ( usually takes ~ 7-8hrs )

Also need to figure out how to clean the thread on my old coopers fermenter, seems to be a slight discolouring on the FV thread that I will take to with the high pressure tonight.

Snow Eater Ale

OG - 1.042
FG - 1.008
ABV - 4.3%
IBU - 22
Vol - 20Lt
BHE - 70%

82% Ale
15% Vienna
3% Medium Crystal (60L)

Chinook @ 20m = 6ibu
Chinook @ 10m = 16ibu
Chinook 1.8g/L dry hopped for 5-7days

Fermented with US05 @ 19c

love that grist mate. i use something very similar often (with a bit of carapils) for my IPAs

 

[IsonAd]

Just finished a brew based on the Nogne 100 clone - added a bit of rye for some spice and threw in some DME to get gravity up there

Nogne 100
American Barleywine

Recipe Specs
----------------
Batch Size (L): 10.0
Total Grain (kg): 4.150
Total Hops (g): 118.00
Original Gravity (OG): 1.091 (°P): 21.8
Final Gravity (FG): 1.023 (°P): 5.8
Alcohol by Volume (ABV): 8.94 %
Colour (SRM): 17.3 (EBC): 34.1
Bitterness (IBU): 78.7 (Average)
Brewhouse Efficiency (%): 60
Boil Time (Minutes): 60

Grain Bill
----------------
2.750 kg Maris Otter Malt (66.27%)
0.700 kg Dry Malt Extract - Light (16.87%)
0.425 kg Wheat Malt (10.24%)
0.200 kg Rye Malt (4.82%)
0.075 kg Chocolate, Pale (1.81%)

Hop Bill
----------------
22.0 g Chinook Pellet (11.4% Alpha) @ 60 Minutes (Boil) (2.2 g/L)
32.0 g Centennial Pellet (9.7% Alpha) @ 15 Minutes (Boil) (3.2 g/L)
32.0 g Columbus Pellet (14.2% Alpha) @ 0 Minutes (Boil) (3.2 g/L)
32.0 g Chinook Pellet (11.4% Alpha) @ 0 Days (Dry Hop) (3.2 g/L)

Misc Bill
----------------

Single step Infusion at 63°C for 60 Minutes.
Fermented at 20°C with WLP007 - Dry English Ale

 

[waggastew]

First AG brewday on the new 3V gravity rig. Mostly went OK, aimed for 21L at 1.063 and ended up with 20L at 1.060. Just got to dial in my numbers.

Recipe: WCI-9 - West Coast IPA
Brewer: Stewart Smith
Style: American IPA
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 26.33 l
Post Boil Volume: 24.44 l
Batch Size (fermenter): 21.00 l   
Bottling Volume: 20.00 l
Estimated OG: 1.058 SG
Estimated Color: 9.2 SRM
Estimated IBU: 95.4 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 69.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
35.50 l               Wauchope                                 Water         1        -             
5.50 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -             
4.00 kg               Voyager Veloria (4.5 SRM)                Grain         3        66.7 %        
1.00 kg               White Wheat Malt (2.4 SRM)               Grain         4        16.7 %        
0.20 kg               Munich Malt (9.0 SRM)                    Grain         5        3.3 %         
0.20 kg               Victory Malt (25.0 SRM)                  Grain         6        3.3 %         
0.10 kg               Caramel/Crystal Malt - 10L (10.0 SRM)    Grain         7        1.7 %         
0.10 kg               Caramel/Crystal Malt -120L (120.0 SRM)   Grain         8        1.7 %         
0.40 kg               Corn Sugar (Dextrose) (0.0 SRM)          Sugar         9        6.7 %         
15.00 g               Centennial [10.00 %] - Boil 60.0 min     Hop           10       15.9 IBUs     
15.00 g               Magnum [12.00 %] - Boil 60.0 min         Hop           11       19.0 IBUs     
8.00 g                Amarillo [9.20 %] - Boil 30.0 min        Hop           12       6.0 IBUs      
8.00 g                Cascade [5.50 %] - Boil 30.0 min         Hop           13       3.6 IBUs      
8.00 g                Centennial [10.00 %] - Boil 30.0 min     Hop           14       6.5 IBUs      
8.00 g                Citra [12.00 %] - Boil 30.0 min          Hop           15       7.8 IBUs      
8.00 g                Galaxy [14.00 %] - Boil 30.0 min         Hop           16       9.1 IBUs      
8.00 g                Nelson Sauvin [12.00 %] - Boil 30.0 min  Hop           17       7.8 IBUs      
8.00 g                Simcoe [13.00 %] - Boil 30.0 min         Hop           18       8.5 IBUs      
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        19       -             
7.00 g                Amarillo [9.20 %] - Boil 5.0 min         Hop           20       1.4 IBUs      
7.00 g                Cascade [5.50 %] - Boil 5.0 min          Hop           21       0.8 IBUs      
7.00 g                Centennial [10.00 %] - Boil 5.0 min      Hop           22       1.5 IBUs      
7.00 g                Citra [12.00 %] - Boil 5.0 min           Hop           23       1.8 IBUs      
7.00 g                Galaxy [14.00 %] - Boil 5.0 min          Hop           24       2.1 IBUs      
7.00 g                Nelson Sauvin [12.00 %] - Boil 5.0 min   Hop           25       1.8 IBUs      
7.00 g                Simcoe [13.00 %] - Boil 5.0 min          Hop           26       1.9 IBUs      
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         27       -             
1.00 tsp              Yeast Nutrient (Primary 3.0 days)        Other         28       -             
7.00 g                Amarillo [9.20 %] - Dry Hop 4.0 Days     Hop           29       0.0 IBUs      
7.00 g                Cascade [5.50 %] - Dry Hop 4.0 Days      Hop           30       0.0 IBUs      
7.00 g                Centennial [10.00 %] - Dry Hop 4.0 Days  Hop           31       0.0 IBUs      
7.00 g                Citra [12.00 %] - Dry Hop 4.0 Days       Hop           32       0.0 IBUs      
7.00 g                Galaxy [14.00 %] - Dry Hop 4.0 Days      Hop           33       0.0 IBUs      
7.00 g                Nelson Sauvin [12.00 %] - Dry Hop 4.0 Da Hop           34       0.0 IBUs      
7.00 g                Simcoe [13.00 %] - Dry Hop 4.0 Days      Hop           35       0.0 IBUs      


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6.00 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 18.60 l of water at 72.8 C          65.0 C        60 min        

Sparge: Batch sparge with 2 steps (2.17l, 15.17l) of 75.6 C water
Notes:
------

 

[Dan Pratt]

# 99 - American Amber Ale

OG - 1.054
FG - 1.012
ABV - 5.4%
IBU - 38
EBC - 28

71% Ale Malt
15% Munich
6% Carared
6% Med Crystal
2% Pale Choc

Mashed @ 66c

Citra @ 60m = 18ibu

Centennial / Amarillo @ 10m = 10ibu
Centennial / Amarillo @ 2m = 10ibu

Fermented with WLP001

Dry Hopped with Centennial / Amarillo / Citra @ 3g/L for 7days

Misc - Yeast Nutrient, Gypsum, Pure O2

 

[sponge]

What have you got planned for #100 Pratty?

 

[Dan Pratt]

What have you got planned for #100 Pratty?

# 100 will be a 4% session ale with a hop combo of simcoe, citra and galaxy.

Was planning for a Imperial IPA but I snuck in a brew last weekend that bumped the IIPA to #101.

I could make the IIPA but the 4% is for the Homebrew Masters in March that needs to be kegged by 3rd week of Feb to be ready for that event.

 

[verysupple]

I'm planning to brew a brown ale on the weekend:

"How Now"

OG: 1.053
FG: 1.014
ABV: 5.4 (after bottle conditioning)
IBU: 35
EBC: 37

Grist:
4.10 kg Briess 2-row
0.40 kg Briess Caramel 60L
0.25 kg Briess Victory
0.25 kg JW Chocolate (~550 EBC)

Mash schedule:
55 - 5 min
65 - 40 min
71 - 20 min
76 - Mash out

Hops:
Amarillo to bring total IBUs to 35
30 g Amarillo @ 15 min
50 g Amarillo @ 0 min

Wyeast 1272

 

[hwall95]

Currently mashing a Oatmeal stout.

OG: 1.067 FG: 1.018
IBU: 38.5 Size: 23L

4.5kg Maris Otter - 63.4%
750g Munich II - 10.55%
750g Vienna - 10.55%
500g Malted Oats - 7%
350g Choc Malt Pale - 4.9%
250g Roasted Barley - 3.5%
29 IBU with Magnum @ 60
9 IBU with either Fuggle or EKG in the cube, haven't decided which yet.
2 packs nottingham for yeast

Mash at 69 for 60min - was meant to be 68..
Infusion to 72 for 20min - add dark grains
Raise to 76 for 5-10 and sparge @ 76

Was just going go straight 1.5kg Munich I instead of the II and the vienna but craftbrewer were out of the I. First brew at the new place so here's a photo:

 

[TheWiggman]

Honey Ale. 20l batch, 80%eff no chill
3.75kg pale (20% MO, ran out of pale)
0.29kg biscuit malt
0.21kg JW light crystal
11g first gold @ 55
8 target @ whirlpool
65°C sacc rest, usual rests otherwise
Nottingham yeast
500g pasturised honey on high krausen. Using some local honey so should be quite nice. Just threw in the target.
Intended 6.2% and only 11 IBU, this one will be different. Has a very nice golden colour about it and could be dangerous to have kegged. First go at Nottingham and looking forward to the honey's impact.

 

[paulyman]

Just finished cleaning up after a 6 hour brew day (including the clean up).

Brewed a 23L IPA, (ended up with 24L).

80% Pale
15% Vienna
5% JW Light Crystal
20g Mosaic (FWH)
45g Mosaic @ 20
35g Mosaic @ 10

64 for 30, 67 for 60 and 72 for 20, mashed out at 78 for 10.

*edit - forget to mention I got an OG of 1070 and was expecting 1072, not bad considering the extra litre I got. Predicted 66 IBU's.

WLP001 and will ferment at 18C.

I'm thinking of dry hopping with 100g Mosaic to get close to 5g/L.

 

[manticle]

Apa, esb and alt planned for this weekend.

Apa just cubed, cascade, chinook, styrians and an ekg plug at whirlpool. Denny's fave for yeast.
Esb will be similar grist (maris, biscuit, crystal) but challenger, styrians, 1469.
Alt same one I usually do - pils, munich, vienna, choc, spalt, decoctions, 1007 cool.

Last 3 beers have been ungood so trying to redress the balance and up the stocks.

 

[Helles]

Hectic 13 hr brew day for me
Two brews done first one no chilled to make room for next one
Which was chilled and fermenting now
Also kegged 80 litres of lager and cleaned the kegs it went in
cleaned cubes and fermenters from last ferment
My yeast culture for the ale was fkd so brew shop visit
With a couple of boil overs as they came to the boil one in each boil
Over flowing sparge water tank on second brew due to me being to busy cleaning mash tun
Over flowing kegs that were being filled
Dont recommend trying to to all in one day
Double brew day yes
Double brew kegging cleaning kegs and fermenters to use
Dont do it way to much


A lager with the only hops i had
Also had no pilsner malt so 50/50 it was
Octoberfest Lager

Batch Size: 115.00 l
Boil Time: 90 min
Efficiency: 81.00 %
Mash- 2hrs

10.00 kg Munich, Light
10.00 kg Vienna
80.00 g Vic Secret [15.90 %
2.20 g Irish Moss
3.00 g Yeast Nutrient
50.00 g Citra [14.10 %] - Boil 0.0 min
50.00 g Columbus (Tomahawk) [15.00 %]
50.00 g Galaxy [14.80 %] -
3.0 pkg Saflager Lager slurry
Gravity, Alcohol Content and Color
Est Original Gravity: 1.044 SG
Bitterness: 27.5 IBU


Mashed @ 63
No chilled


American Pale Ale (10 A)


Type: All Grain
Batch Size: 115.00 l
Boil Size: 131.80 l
Boil Time: 90 min
Mash - 2Hrs

Efficiency: 85.00 %
2.09 tsp Calcium Chloride
2.09 tsp Gypsum
- 5.50 kg Pale Malt, Traditional Ale
5.00 kg Pale Malt, Maris Otter
2.00 kg Munich, Light
2.00 kg Vienna
1.50 kg Amber Malt
1.50 kg Rye Malt
1.50 kg Wheat Malt,
1.00 kg Aromatic Malt
50.00 g Citra 35 min
50.00 g Columbus 35 min
50.00 g Galaxy 35 min
2.30 g Irish Moss 3.14 g Yeast Nutrient
50.00 g Citra [14.10 %] - 5 min
50.00 g Columbus 5 min
50.00 g Galaxy 5 min
50.00 g Citra steep
50.00 g Columbus steep
50.00 g Galaxy steep

Est Original Gravity: 1.046 SG
Bitterness: 46.2 IBUs
Est Color: 6.2 SRM
Mash @ 67

4 Pkt Us-05

Chilled

 

[sponge]

Mashing out a Vienna lager smash.

100% Vienna
2g/L styrians @ fwh

1.052
28ibus
2024

 

[Weizguy]

Hugh Hefe-nr (American wheat)
Brew Type: All Grain Date: 25/01/2015
Style: American Wheat or Rye Beer Brewer: Seth
Batch Size: 23.00 L Assistant Brewer: n/a
Boil Volume: 31.72 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 % Equipment: Seth - 50 litre Esky and 58 litre keggle
Actual Efficiency: TBA %

Ingredients Amount Item Type % or IBU
2.25 kg Pilsner (Barrett Burston) (3.9 EBC) Grain 50.0 %
2.25 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 50.0 %
20.00 gm Cascade [7.60%] (60 min) Hops 19.8 IBU
8.00 gm Cascade [7.60%] (20 min) Hops 2.7 IBU
15.00 gm Willamette (no-chill hops) [4.80%] (180 min) (Aroma Hop-Steep) Hops -
3.00 items Brew Brite (Boil 5.0 min) Misc
1.5 l slurry VSS Rogue Pacman slurry (Wyeast #1764-PC) [Cultured] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.049 SG (1.040-1.055 SG) Measured Original Gravity: 1.051 SG
Estimated Final Gravity: 1.012 SG (1.008-1.013 SG) Measured Final Gravity: 1.006 SG
Estimated Color: 6.4 EBC (5.9-11.8 EBC) Color [Color]
Bitterness: 22.4 IBU (15.0-30.0 IBU) Alpha Acid Units: 1.2 AAU
Estimated Alcohol by Volume: 4.9 % (4.0-5.5 %) Actual Alcohol by Volume: 5.9 %
Actual Calories: 90 cal/l


Mash Profile Name: Double Infusion, Light Body Mash Tun Weight: 7.50 kg
Mash Grain Weight: 4.50 kg Mash PH: 5.4 PH
Grain Temperature: 26.0 C Sparge Temperature: 75.6 C
Sparge Water: 15.27 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Protein Rest Add 8.45 L of water at 56.7 C 50.0 C 30 min
Saccrification Add 7.51 L of water at 88.9 C 65.6 C 60 min
Mash Out Add 8.00 L of water at 99.6 C 75.6 C 10 min

First no-chill hopping - should I expect aroma and/or flavour from my Willamette plug
*Impressed myself with the name for this beer too. I claim copyright, FWIW.

Still running off the wort. First runnings at 1.040 s.g