What are you brewing 2015?

[sponge]

NC4PM

 

[Tahoose]

First brew day for 2015 yesterday, 65ltrs of pale ale and a 20ltr batch of Aussie IPA.

 

[hwall95]

Another brew tonight because my brother wants me to show him how to brew on Saturday and my starter flask is already vacated by Wyeast 3638 so I better empty it into some beer! Also it's a weird feeling only using 8g of hops in a batch...

OG: 1.051 Est FG: 1.012
IBU: 14. Size: 21L

1.9kg Pilsner - 40%
2.9kg Wheat Malt - 60%
8g of Magnum at 60min.

Method: BIAB
Mash In/Acid Rest at 43 - 20min
Infusion to 67 - 60min
Raise to 78 - until sparge is ready
Sparge

No-Chill, so ill pitch tomorrow.

 

[Mr B]

New 90l kettle set up today (Thank you Fat ******* ), measuring stick made. Check.

Planning a double BIAB, first time, modified the burner stand today to fit kettle and to provide more air to the NASA burner.

Double 25l batch with two separate cube hops. Tomoz or the next day is brew day.


11 Double batch 1

Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.40 %
Colour (SRM): 7.5 (EBC): 14.8
Bitterness (IBU): 27.8 (Average - No Chill Adjusted)

85.2% Pale Ale Malt
13.3% Vienna
1.49% Crystal 120

0.4 g/L Amarillo (8.6% Alpha) @ 60 Minutes (Boil)
1.6 g/L Citra (11.1% Alpha) @ 0 Minutes (Boil)

1/2 Whirlfloc Tablet @ 5 Minutes (Boil)
1/2g Yeast Nutrient @ 5 Minutes (Boil)

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

Fermented at 18°C with Something - will try a liquid yeast stepped up I think, first time.


Recipe Generated with BrewMate



12 Double Batch 2

Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.40 %
Colour (SRM): 7.5 (EBC): 14.8
Bitterness (IBU): 32.4 (Average - No Chill Adjusted)

85.2% Pale Ale Malt
13.3% Vienna
1.49% Crystal 120

0.4 g/L Amarillo (8.6% Alpha) @ 45 Minutes (Boil)
1.6 g/L Columbus (14.2% Alpha) @ 0 Minutes (Boil)


1/2 Whirlfloc Tablet @ 5 Minutes (Boil)
1/2g Yeast Nutrient @ 5 Minutes (Boil)


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

Fermented at 18°C with (As above)


Recipe Generated with BrewMate

 

[droid]

HOME BREW RECIPE:
Title: czech this
Author: dr511
Brew coach: classified, this recipe unchecked
Brew Method: All Grain
Style Name: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28.4 liters
Boil Gravity: 1.033
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.048
Final Gravity: 1.011
ABV (standard): 4.84%
IBU (tinseth): 35.5
SRM (morey): 2.93
FERMENTABLES:
4 kg - German - Pilsner (100%)
HOPS:
14 g - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 30.9
18 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 15 min, IBU: 4.6
20 g - Saaz, Type: Pellet, AA: 3.5, Use: Whirlpool for 0 min at °C
MASH GUIDELINES:
1) Infusion, Temp: 64 C, Time: 60 min, Amount: 8 L
Starting Mash Thickness: 2 L/kg
rainwater - addition of calcium chloride
brewbrite at whirpool
YEAST:
White Labs - Czech Budejovice Lager Yeast WLP802
Starter: Yes
Form: Liquid
Attenuation (avg): 77.5%
Flocculation: Medium
Optimum Temp: 10 - 12.78 C
Fermentation Temp: 9 C 14 days, 16c 3 days, 1c 2-3 weeks
Pitch Rate: 2.0 (M cells / ml / deg P)

 

[hwall95]

Time for another Mild!

OG: 1.040 Size: 25L
IBU: 19 FG: 1.014 or higher
Colour: 28 EBC

Grain Bill:
3.5kg Maris Otter (Simpsons) - 81.8%
300g Biscuit (Dingemans) - 7%
250g Pale Crystal (TF) - 5.8%
100g Dark Crystal (TF) - 2.3%
100g Pale Choc (TF) - 2.3%
30g Black Malt (Simpsons) - 0.7%

Hops:
40g Fuggles @ 60 minutes

Yeast:
Wyeast 1187 Ringwood Ale - 1.5L currently going now.

Method:
Mash at 69
Infusion to 72
Raise to 78
Sparge
Boil for 70min
No Chill
Once cooled, pitch starter and ferment at 18-19 and raise to 21 at end of fermentation for diacetyl rest.

Basically it's the same recipe I made last time but this time I'm changing the mash schedule and using the 1187 instead of the 1318.

 

[takai]

I did a pair on Aus Day, first batches for 2015 due to a pair of broken arms. But i did a massive imperial double IPA (11% 117IBU) and a relatively standard West Coast IPA (7.5% 95IBU).

Planning a bunch of brews this year, but want to challenge myself and the system. Want to see if i can clone the Funky Buddha Maple Bacon Coffee Porter at some point this year!

 

[Kumamoto_Ken]

My first attempt at a fruit beer mashing now, a Raspberry Wheat.

48.1% BB Pale Ale
48.1% BB Wheat
3.8% Light Xtal.

Aiming for an OG of 1050 and 18IBU (Willamette at 60min).

Will ferment using WLP320 and add raspberries at some stage (still researching this part).

 

[sponge]

I woke up to some weird chest pains this morning but didn't do anything about it til the cube was filled. Not on purpose, just kept getting worse throughout the day and wasn't until I'd finished the boil that I thought I should probably get it looked at.

Turns out I have a really bad case of pneumothorax and could've turned pretty bad if I left it another hour or two..

I shall call this brew smashed lung lager.

God dammit hospitals are boring though. Need some more morphine..

Note to self;

Remember to clean up before going to the hospital, or else you'll come home to a world of funk.

 

[waggastew]

Variation on Dr Smurto's Golden Ale

OT but Mashing away happily while I chow down on my Brewer's Breakfast - B+E roll with homemade chilli jam washed down with a double shot cap.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: DGA-2 Dr Smurto's Golden Ale with Galaxy
Brewer: Stewart Smith
Asst Brewer: 
Style: English Best Bitter
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 28.96 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 21.00 l   
Bottling Volume: 19.00 l
Estimated OG: 1.046 SG
Estimated Color: 9.0 SRM
Estimated IBU: 38.5 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 69.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
21.00 l               Wauchope                                 Water         1        -             
3.50 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -             
2.50 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   3        -             
2.80 kg               Pale Malt, Maris Otter (3.0 SRM)         Grain         4        55.4 %        
1.00 kg               Vienna Malt (3.5 SRM)                    Grain         5        19.8 %        
1.00 kg               White Wheat Malt (2.4 SRM)               Grain         6        19.8 %        
0.25 kg               Carabohemian (101.0 SRM)                 Grain         7        5.0 %         
15.00 g               Magnum [12.00 %] - Boil 60.0 min         Hop           8        21.1 IBUs     
20.00 g               Mosaic (HBC 369) [12.25 %] - Boil 20.0 m Hop           9        17.4 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        10       -             
20.00 g               Galaxy [14.00 %] - Boil 0.0 min          Hop           11       0.0 IBUs      
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         12       -             
1.00 tsp              Yeast Nutrient (Primary 3.0 days)        Other         13       -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.05 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 17.68 l of water at 73.0 C          65.0 C        60 min        

Sparge: Batch sparge with 2 steps (4.11l, 16.73l) of 75.6 C water
Notes:
------


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

 

[Mr B]

Mmmmm chilli jam

Care to share the recipe?

 

[waggastew]

Mmmmm chilli jam

Care to share the recipe?

Its not really a recipe, just chuck onion, garlic, fresh ginger, oil, chilli, fish sauce, water, vinegar and sugar in a pan and then cook it for an hour until sticky and reduced. Can't really go too wrong with amounts.

 

[sp0rk]

FINALLY starting to get my brews going for the comp season

Strapping Black Scotsman (Scottish Light 80/-)

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.54 %
Colour (SRM): 13.5 (EBC): 26.6
Bitterness (IBU): 20.7 (Average - No Chill Adjusted)

88.59% Maris Otter Malt
8.19% Crystal 40
2.1% Chocolate
1.11% Molasses

1.3 g/L Fuggles (4.5% Alpha) @ 70 Minutes (Boil)
0.9 g/L East Kent Golding (3.5% Alpha) @ 0 Minutes (Boil)
0.4 g/L East Kent Golding (4.7% Alpha) @ 5 Days (Dry Hop)


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

Fermented at 18°C with Wyeast 1728 - Scottish Ale


Recipe Generated with BrewMate

 

[fraser_john]

American IPA 2015


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

Batch Size (L):          24.00    Wort Size (L):     24.00
Total Grain (kg):         6.50
Anticipated OG:          1.068    Plato:             16.69
Anticipated SRM:          10.3
Anticipated IBU:          48.6
Brewhouse Efficiency:       80 %
Wort Boil Time:             60    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 76.9     5.00 kg.  Maris Otter                   Great Britain  1.038      3
 15.4     1.00 kg.  Weyermann Munich I            Germany        1.038      8
  7.7     0.50 kg.  Weyermann Caramunich I        Germany        1.036     51

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 24.00 g.     Magnum                            Pellet  13.50  30.7  60 min.
 40.00 g.     Chinook                           Pellet  13.00  17.9  10 min.
 60.00 g.     Calypso                           Pellet  15.30   0.0  0 min.
 60.00 g.     Victoria Secret                   Pellet  15.90   0.0  0 min.


Yeast
-----
3 x US-05 rehydrated @27c immediately prior pitching

 

[fletcher]

brewing up my tank attack IPA.

pale, vienna, crystal, carapils
ass tonnes of columbus, simcoe, and centennial
even more columbus, simcoe, and centennial
us-05
ass tonnes of columbus, simcoe, and centennial dry hopped

pewpew

 

[sp0rk]

FINALLY starting to get my brews going for the comp season

Strapping Black Scotsman (Scottish Light 80/-)

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.54 %
Colour (SRM): 13.5 (EBC): 26.6
Bitterness (IBU): 20.7 (Average - No Chill Adjusted)

88.59% Maris Otter Malt
8.19% Crystal 40
2.1% Chocolate
1.11% Molasses

1.3 g/L Fuggles (4.5% Alpha) @ 70 Minutes (Boil)
0.9 g/L East Kent Golding (3.5% Alpha) @ 0 Minutes (Boil)
0.4 g/L East Kent Golding (4.7% Alpha) @ 5 Days (Dry Hop)


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

Fermented at 18°C with Wyeast 1728 - Scottish Ale


Recipe Generated with BrewMate

I ended up mashing at 67C and possibly boiled too hard as my volume was a little lower than expected
Smelled amazing going into the cube regardless, now I've just gotta wait for the yeast to get here for it

 

[takai]

Meant to post a picture of the FULL mash tun/urnie with the 10kg of grain in it:

Tapped it for a gravity reading today, and its already down to 1.014 within 6 days. Tastes amazing as well, super boozy as you would expect for an 11% brew, but also amazingly smooth and not astringent given the 117IBU.

Will have to bottle up some 330mLs so i can taste it through the ageing process up to its 4ish month mark.

 

[VP Brewing]

Another double batch BIAB this morning. Trying to work out how much cube hops will give me the right amount of IBUs so have one a bit bore bitter than the other. Using 20min steep in beersmith as the cube addition. Wort went into cube at 85c after whirlpool.

APA.
OG 1.049
FG 1.010
44L
65C Mash for 90 min
60 min boil

7.2kg Marris Otter
1.3kg Dingermans Wheat
0.4kg CaraBohemian
0.1kg Acidulated

20g Chinook @ 40min

Cube 1:
40g Vic Secret
40g Cascade

Cube 2:
30g Citra
30g Mosaic

Wyeast American Ale II starter on stir plate.

Giddy up

 

[JDW81]

Note to self;

Remember to clean up before going to the hospital, or else you'll come home to a world of funk.

Did they at least give you a chest tube for your troubles?

 

[sponge]

It was time I detached myself from the chest drain.. a bit too clingy for my likings. Always keeping me up at night, reminding me I can't go anywhere without it and complaining that my respiratory system is inadequate.

On a lighter note, I've got another day prior to work to catch up on brewing and am mashing away at the moment.

Schwarzbier

40% pils
30% munich
20% wheat
7% midnight wheat (added to end of mash)
3% caramunich

1.050
Styrians @ FWH to 25IBUs

55/63/68/72/76'C
5/40/20/15/15min

I have some 2042 and 1450 on hand, but will most likely use the 2042 @ 10'C