What are you brewing 2015?

[menoetes]

Double brew day yesterday, brew 2;

Otterman IPA

OG: 1.048
FG: 1.012
ABV: 4.7% or 4.9% (after bottling)
IBU: 43.4

Grains
90% Maris Otter malt
5.5% Crystal 60 Malt
4.5% Carapils

Hops
Chinook @ 25min to 21.5 IBUs
Nelson Sauvin @ 15min to 18 IBUs
Ahtanum @ 5min to 3.9 IBUs
Ahtanum - 0.5 grams per liter Dry Hop
Chinook - 1 grams per liter Dry Hop

Yeast
Wyeast 1318 - London III in a 2lt starter.

Misc
Brewbrite - 4g @ 10min
Yeast Nutrient - 4g @ 10min

Mash Schedual
68'c for 60min
75'c for 15min

60 minute boil.

Pitch yeast at, and ferment around 19'c.

 

[waggastew]

Southern English Brown - High end for style, brewing for a friend who like dark malty beers.

Recipe Specifications
--------------------------
Boil Size: 42.44 l
Post Boil Volume: 37.44 l
Batch Size (fermenter): 33.00 l   
Bottling Volume: 31.00 l
Estimated OG: 1.044 SG
Estimated Color: 28.5 SRM
Estimated IBU: 19.7 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 66.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
33.00 l               Wauchope                                 Water         1        -             
1.90 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -             
1.90 g                Chalk (Mash 60.0 mins)                   Water Agent   3        -             
1.50 g                Epsom Salt (MgSO4) (Mash 60.0 mins)      Water Agent   4        -             
1.30 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   5        -             
0.30 g                Salt (Mash 60.0 mins)                    Water Agent   6        -             
0.10 g                Baking Soda (Mash 60.0 mins)             Water Agent   7        -             
4.00 kg               Pilsner (2 Row) UK (1.0 SRM)             Grain         8        50.0 %        
1.80 kg               Voyager Veloria (4.5 SRM)                Grain         9        22.5 %        
0.80 kg               Caramunich Malt (56.0 SRM)               Grain         10       10.0 %        
0.50 kg               Caramel/Crystal Malt -120L (120.0 SRM)   Grain         11       6.3 %         
0.40 kg               Special Roast (50.0 SRM)                 Grain         12       5.0 %         
0.30 kg               Chocolate, Pale (330.0 SRM)              Grain         13       3.7 %         
0.20 kg               Carafa II (412.0 SRM)                    Grain         14       2.5 %         
50.00 g               East Kent Goldings (EKG) [5.00 %] - Boil Hop           15       19.7 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        16       -             
1.50 tsp              Yeast Nutrient (Boil 10.0 mins)          Other         17       -             
2.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         18       -

 

[indica86]

First attempt at a beer I have never tried.


Recipe: White Trash IPA
Brewer: Grumpy

Recipe Specifications
————————–
Boil Size: 30.00 l
Post Boil Volume: 26.69 l
Batch Size (fermenter): 23.00 l
Estimated OG: 1.056 SG
Estimated Color: 6.4 EBC
Estimated IBU: 55.5 IBUs
Brewhouse Efficiency: 75.00 %

Ingredients:
————
Amt Name Type # %/IBU
3.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 54.5 %
2.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 45.5 %
15.00 g Magnum - Boil 60.0 min Hop 3 19.0 IBUs
35.00 g Jarrylo - Steep/Whirlpool 20. Hop 4 15.6 IBUs
30.00 g Simcoe - Steep/Whirlpool 20.0 Hop 5 11.7 IBUs
25.00 g Nelson Sauvin - Steep/Whirlpoo Hop 6 9.2 IBUs
25.00 g Nelson Sauvin - Dry Hop 4.0 Da Hop 7 0.0 IBUs

Mangrove Jacks Bavarian Wheat yeast
————————————————————————————-

 

[Kumamoto_Ken]

A Blonde Ale is now in the cube.
Essentially jyo's Simple Saaz Blonde with cascade (to 20IBU) subbed for the saaz.

 

[indica86]

Recipe: 100 IBUs and Running
Brewer: Grumpy
Style: American IPA

Recipe Specifications
————————–

Batch Size (fermenter): 23.00 l

Estimated OG: 1.074 SG
Estimated Color: 22.4 EBC
Estimated IBU: 100.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.4 %
Boil Time: 90 Minutes

Ingredients:
————
Amt Name Type # %/IBU
4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 55.8 %
2.00 kg Munich II (Weyermann) (16.7 EBC) Grain 2 27.9 %
1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3 13.9 %
0.17 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4 2.4 %
20.00 g Vic Secret - First Wort 90.0 m Hop 5 31.8 IBUs
10.00 g Magnum - Boil 60.0 min Hop 6 11.0 IBUs
50.00 g Azzaca - Steep/Whirlpool 20.0 Hop 7 18.0 IBUs
50.00 g Jarrylo - Steep/Whirlpool 20. Hop 8 19.4 IBUs
50.00 g Vic Secret - Steep/Whirlpool Hop 9 20.5 IBUs


Will use US05 with this.
May dry hop, but we'll see.
————————————————————————————-

 

[menoetes]

Gotta love that Vic Secret. Though I've never used it as a bittering hop, just flavor and aroma. That looks like a massive beer Indica86. I'm falling in love with your grain bill though I don't even recognize half your hops.

 

[indica86]

Thanks menoetes. I have used Jarrylo before and like it a lot.
Azacca is an unknown and there is a fair chance from this beer I'll have no idea what anything is bringing to it.

 

[Tahoose]

Brewed an Aussie pale ale yesterday

OG 1.042
25 IBU's

Munich 39%
Trad ale 36%
Wheat 25%

Cube additions

11 ibu of Aussie cascade
9 ibu of vic secret
5 ibu of Nelson Sauvin

 

[technobabble66]

The 4 50's Amber Ale
Named after the fact that the Amber malt & 3 crystals used have increasing EBCs in increments of 50.

Vol 25L
OG = 1.047
FG = 1.010
IBU = 25
EBC = 22.2
alc = 5.2
(80% efficiency)

64% MO (3.2kg)
20% Munich 2
8% Amber (Simpsons) (EBC=50)
2% Pale crystal (EBC=100)
2% Med Crystal (EBC=150)
2% CaraBohemian (EBC=200)
2% Melanoiden

2.4g CaSO4, 3.6g CaCl2, 1.2gMgSO4 into mash
1g CaSO4, 1.5g CaCl2, 0.5g MgSO4 into sparge
0.5gCaSO4, 1g CaCl2, 0.5g MgSO4 into boil

55/66/72/78 for 5/60/20/2

15g Columbus & US Cascade each @20mins
10g Citra (& Whirlfloc + Nutrient) @10mins
15g Columbus, US Cascade & Citra @ 0mins
chilled to 66°C within 5 mins, then steeped/whirlpooled for 40mins

Pitched WLP090 at 23°C, fermented at 18°C

Dry hop with 35g Citra, 25g US Cascade after fermentation completed.

 

[mje1980]

pilz

95.2% dingemans
2.4% carapils
2.4% caramunich 1

saaz @ 60,30,cube

wy2000 ( big starter pitched cold )
1.047
32 ibu

 

[Yob]

Just finished, 2 cubes of dark ale and 15lt slow chill in the FV, will pitch tmoz

Pils / pale / wheat / midnight wheat / amber

Bittering: Hercules

Cube 1 - azacca (100g)
Cube 2 - jaryllo (100g)
FV - azacca and jaryllo (50 of each)

OG 1.045
IBU dunno... 50?
EBC dunno... Dark

 

[Yob]

Azacca is an unknown and there is a fair chance from this beer I'll have no idea what anything is bringing to it.

We'll have to compare first for me too

 

[indica86]

We'll have to compare first for me too

Cube is leaking... arrrrrr.
Pitching in 15 minutes, fingers crossed.

 

[sponge]

Brown porter

Based on the recipe I posted in the recipe style thread, although only had 2.5kg of munich left so decided to use it all up, and upon my usual tasting of each grain, found that my victory was a little soft and chewy so have thrown it all out and replaced it with a bit of amber I have laying around.

Using styrians instead of willamette as I've already packed away the vacuum sealer and have already opened the styrians for my previous brew.

I'm liking these leftover brews.. It may save on all of 5min extra work when it comes to moving into our new house, and I should be nicely stocked for the inevitable housewarming party. Currently mashing away..

55% munich
25% pils
5% choc (cold steeped)
5% dark xtal
4% amber
3% spec b
3% brown

Styrians @ FWH

1.047
27IBUs
1450

 

[yum beer]

Aussie Pale

Original Gravity (OG): 1.039
Final Gravity (FG): 1.008
Alcohol (ABV): 4.09 %
Colour (SRM): 3.9
Bitterness (IBU): 33.8

41.97% Concerto Ale Simpsons
32.28% Pilsner
25.75% Wheat Malt

0.6 g/L Pride of Ringwood (9.8% Alpha) @ 60 Minutes (Boil)
0.5 g/L Galaxy (14.5% Alpha) @ 15 Minutes (Boil)
0.9 g/L Summer (5.4% Alpha) @ 10 Minutes (Boil)
0.5 g/L Galaxy (14.5% Alpha) @ 5 Minutes (Boil)
0.9 g/L Summer (5.4% Alpha) @ 2 Minutes (Boil)
0.7 g/L Citra (11.1% Alpha) @ 0 Minutes (Aroma)
0.7 g/L Galaxy (13.4% Alpha) @ 0 Days (Dry Hop)

Mash 90 Minutes. Boil for 90 Minutes
Fermented at 21°C
Notes: Dry Hop Day 5
Yeast
MJ M4 West Coast Ale
Coopers Pale Ale recultered.

 

[VP Brewing]

Just milled grain and filled up the kettle for my first stout. Will go out to the shed and fire it up first thing in the morning.
Should get close to 7%. Still tossing up whether to put some oats in just not sure if they have a place in there.

Bad Smith Extra Stout.

OG: 1.067
45 IBU
93 EBC
42L

78% Simpsons Marris Otter
5% JW Roasted Barley
5% Simpsons Chocolate
3% Dark Crystal
3% Carapils
5% Treacle (10 min boil)
1% Carafa Special 1

50g East Kent Goldings @ 60 min
50g Northern Brewer @ 60 min
50g Fuggles @ 60 min

Wyeast 1275 Thames Valley

 

[jefin]

Couple of brew's going down today

Berliner Weisse (NB) (Berliner Weisse)

Original Gravity (OG): 1.032 (°P): 8.0
Final Gravity (FG): 1.006 (°P): 1.5
Alcohol (ABV): 3.44 %
Colour (SRM): 2.3 (EBC): 4.5
Bitterness (IBU): 0.0 (Average)

54.9% Pilsner
45.1% Wheat Malt

0.4 g/L Warrior (15.8% Alpha) @ 0 Minutes (Boil)

Single step Infusion at 66°C for 75 Minutes. Boil for 0 Minutes

Using a home made Lacto starter for 2 or 3 days then us05.

Mac Porter (Robust Porter)

Original Gravity (OG): 1.062 (°P): 15.2
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.09 %
Colour (SRM): 32.1 (EBC): 63.1
Bitterness (IBU): 46.7 (Average)

83.3% Maris Otter Malt
6% Carafa II malt
5.6% Crystal 60
2.8% Carapils (Dextrine)
1.9% Black Malt
0.4% Roasted Barley

1.1 g/L Cascade (6.8% Alpha) @ 60 Minutes (First Wort)
0.7 g/L Chinook (13.3% Alpha) @ 60 Minutes (First Wort)

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

Fermented at 18°C with Wyeast 1084 - Irish Ale

This brew will have 1 or 2 kg of macadamia nuts added to the mash. The nuts will be roasted two or three times to remove as much oil as possible.

Cheers Jefin

 

[michaeld16]

First esb of 2015 in the cube this morning

Mo. 95%
Crystal 40. 2%
Crystal 120. 3%

Mash at 69 for an hour

East kent 60 min. 31 ibu
East kent 30g. In the cube

Nice and simple

 

[fraser_john]

02-22-2015  Baltic Porter
Recipe:       Baltic Porter

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

Batch Size (L):          22.00    Wort Size (L):    22.00
Total Grain (Kg):         7.74
Anticipated OG:          1.087    Plato:            20.98
Anticipated SRM:          31.1
Anticipated IBU:          37.4
Brewhouse Efficiency:       80 %
Wort Boil Time:             90    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 57.4     4.44 kg.  Weyermann Munich I            Germany        1.038      8
 33.2     2.57 kg.  Pilsener - Best Maltz         Germany        1.037      1
  3.0     0.23 kg.  Weyermann Caramunich II       Germany        1.035     63
  2.9     0.23 kg.  Special B Malt                Belgian        1.030    120
  2.6     0.20 kg.  Chocolate Malt                Great Britain  1.034    475
  0.9     0.07 kg.  Weyermann Carafa Special III  Germany        1.035    660

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 24.00 g.     Magnum                            Pellet  14.00  31.8  90 min.
 28.00 g.     Tettnanger                        Pellet   4.50   5.5  15 min.


Yeast
-----

Fermentis W-34/70 Saflager - 4 packs rehydrated @24c in 400ml boiled tap water

 

[jimmy86]

Cream ale.

4.2%
17 IBU
80% pale
20% flaked maize
64degC mash for 2hrs
Cascade at 60 mins

2112 wyeast lots of it.

 

[Rambo]

Just back from a trip to Scotland and enjoyed this one on hand pump. Thought I'd give it a go. (Found some notes from the brewer on some other forums which helped with grain and hop choice.)

Deuchars IPA (Standard/Ordinary Bitter)

Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol (ABV): 4.04 %
Colour (SRM): 4.4 (EBC): 8.6
Bitterness (IBU): 28.3 (Average - No Chill Adjusted)

90% Golden Promise Malt
5% Brown Sugar, Light
5% Wheat Malt

0.4 g/L Fuggles (5.7% Alpha) @ 60 Minutes (Boil)
2.6 g/L Styrian Golding (4.4% Alpha) @ 0 Minutes (Boil)
1.1 g/L Willamette (7.1% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 67°C for 60 Minutes. Boil for 60 Minutes

Fermented at 19°C with Wyeast 1469 - West Yorkshire Ale


Recipe Generated with BrewMate

 

[hwall95]

After a couple month hop shortage, I think it's time to get a nice APA going and test out Mosiac for the first time.

Mosiac Pale Ale:

OG: 1.051 IBU: 44
FG: 1.014 Size: 23L
Colour: 16 EBC

Grain:
3.75kg Maris Otter (TF) - 70%
1.05kg Munich I - 20%
0.27kg Wheat Malt - 5%
0.27kg Light Crystal - 5%

Hops:
10g Mosiac @ 60min
50g Mosiac @ cube
40g Dry hop

Yeast:
Either US05 or MJ West Coast, fermented at 18

Mash Schedule & Boil:
Single Rest at 68, Mash Out at 78 & Sparge. Boil for 70min.

 

[waggastew]

Trying Pratty1's award winning US Amber. Just chilling down now.....

Recipe Specifications

--------------------------
Boil Size: 29.96 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 21.00 l   
Bottling Volume: 19.00 l
Estimated OG: 1.051 SG
Estimated Color: 15.0 SRM
Estimated IBU: 37.1 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        -             
4.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -             
2.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   3        -             
3.25 kg               Pale Malt, Maris Otter (3.0 SRM)         Grain         4        57.4 %        
1.00 kg               Voyager Veloria (4.5 SRM)                Grain         5        17.7 %        
0.56 kg               Munich Malt (9.0 SRM)                    Grain         6        10.0 %        
0.34 kg               Caramunich II (61.0 SRM)                 Grain         7        6.0 %         
0.28 kg               Oats, Flaked (1.0 SRM)                   Grain         8        4.9 %         
0.17 kg               Caraaroma (130.0 SRM)                    Grain         9        3.0 %         
0.06 kg               Chocolate Malt (350.0 SRM)               Grain         10       1.1 %         
15.00 g               Centennial [10.00 %] - Boil 60.0 min     Hop           11       17.2 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        12       -             
20.00 g               Cascade [5.50 %] - Boil 10.0 min         Hop           13       4.6 IBUs      
20.00 g               Centennial [10.00 %] - Boil 10.0 min     Hop           14       8.3 IBUs      
20.00 g               Cascade [5.50 %] - Boil 5.0 min          Hop           15       2.5 IBUs      
20.00 g               Centennial [10.00 %] - Boil 5.0 min      Hop           16       4.6 IBUs      
20.00 g               Cascade [5.50 %] - Boil 0.0 min          Hop           17       0.0 IBUs      
20.00 g               Centennial [10.00 %] - Boil 0.0 min      Hop           18       0.0 IBUs      
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         19       -             
1.11 tsp              Yeast Nutrient (Primary 3.0 days)        Other         20       -             
20.00 g               Cascade [5.50 %] - Dry Hop 7.0 Days      Hop           21       0.0 IBUs      
20.00 g               Centennial [10.00 %] - Dry Hop 7.0 Days  Hop           22       0.0 IBUs      


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.66 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 19.26 l of water at 70.9 C          66.0 C        60 min

 

[Eagleburger]

Coopers pale ale. making starter now from yeast in the fridge dated 5/6/14. Looks a bit suspect but smells good.

10kg BB ale
1kg BB wheat
POR to 27IBU.

shooting for 50L @ 1.055

Shouldnt tax the brain.

 

[verysupple]

Just busted out a dry stout.

71 % Simpsons Maris Otter
20 % Flaked barley
9 % Simpsons roasted barley

Mash sechedule:
50 C for 15 min
63 C for 45 min
71 C for 15 min
76 C for mash out

OG: 1.047
Expected FG: 1.011
IBU: 42
EBC: 70

Target at 60 min.

Wyeast 1084 @ 18 C


It looks a bit pale, more brown than the black I was going for. But I'll see how it tastes after packaging before altering the recipe.

I used 150 g of rice hulls to help lautering because of the 1 kg of flaked barley. Next time I think I'll use more because it was a pain. I batch sparge and it didn't quite get stuck but it was only a trickle. Usually I have the valve fully open.

EDIT: added mash schedule
2nd EDIT: Next time I'd lower the OG to ~1.042. I went with a higher gravity this time because I'm still learning my new system and wanted to stick to a 5 kg grain bill to get more data.

 

[Mr B]

11 Knights of Columbus IPA Dbl batch

Original Gravity (OG): 1.068 (°P): 16.6
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.68 %
Colour (SRM): 8.9 (EBC): 17.5
Bitterness (IBU): 60.3 (Average - No Chill Adjusted)

91.21% Pale Ale Malt
4.89% Caramunich I
3.91% Carapils (Dextrine)

0.6 g/L Columbus (13.6% Alpha) @ 40 Minutes (Boil)
0.6 g/L Columbus (13.6% Alpha) @ 30 Minutes (Boil)
1 g/L Cascade (7% Alpha) @ 15 Minutes (Boil)
0.8 g/L Columbus (13.6% Alpha) @ 0 Minutes (Boil)
1.6 g/L Columbus (13.6% Alpha) @ 7 Days (Dry Hop)

Whirlfloc Tablet @ 5 Minutes (Boil)

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

Fermented at 18°C with Wyeast 1272 - American Ale II


Recipe Generated with BrewMate

Did 50l of this one today, filled 2 cubes, variation to the recipe was 20g of Cascade and Columbus in respective cubes (instead of 40g Columbus at 0 mins)

Fell 7 points short on pre boil gravity, so put ~1kg DME in to make up. A bit of quick research there....... couldn't find the calcs, and eventually checked in Brewmate - and there is was, simple

I made a similar one previously, and didn't dry hop and it was delish, not sure if I will or wont do that bit......

Should be noice regardless

 

[Weizguy]

Style: American Pale Ale Brewer: Weizguy
Batch Size: 23.00 L
Boil Volume: 28.84 L Boil Time: 75 min
Brewhouse Efficiency: 80.0 % Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Actual Efficiency: 81.2 %

Taste Rating (50 possible points): 42.0
nice hop flavour when fresh

Ingredients Amount Item Type % or IBU
3.30 kg Pilsner (BB pale) (3.9 EBC) Grain 74.6 %
0.45 kg Munich I (Weyermann) (14.0 EBC) Grain 10.2 %
0.35 kg Carafoam (Weyermann) (3.9 EBC) Grain 7.9 %
0.22 kg Caramunich II (Weyermann) (124.1 EBC) Grain 5.0 %
0.10 kg Wheat Malt, Joe White (3.9 EBC) Grain 2.3 %
38.00 gm Cascade [6.70%] (60 min) Hops 33.1 IBU
20.00 gm Cascad [6.70%] (5 min) Hops 2.9 IBU
20.00 gm Cascade [6.70%] (1 min) Hops 2.9 IBU
10.00 gm Cascade [6.70%] (10 min) Hops 1.7 IBU
0.82 ml Boil-over insurance (Boil 60.0 min) Misc
0.82 tsp Whirfloc tablet (Boil 10.0 min) Misc
0 Pkgs American Ale II (Wyeast Labs #1272) [or Pacman or Flying Dog, whichever arcs up first)

Beer Profile Estimated Original Gravity: 1.048 SG (1.045-1.060 SG) Measured Original Gravity: 1.049 SG
Estimated Final Gravity: 1.012 SG (1.010-1.015 SG) Measured Final Gravity: 1.006 SG
Estimated Color: 13.2 EBC (9.9-27.6 EBC) Color [Color]
Bitterness: 40.6 IBU (30.0-50.0 IBU) Alpha Acid Units: 1.5 AAU
Estimated Alcohol by Volume: 4.7 % (4.5-6.0 %) Actual Alcohol by Volume: 5.6 %
Actual Calories: 450 cal/l


Mash Profile Name: Single Infusion, Medium Body Mash Tun Weight: 4.08 kg
Mash Grain Weight: 4.42 kg Mash PH: 5.4 PH
Grain Temperature: 24.0 C Sparge Temperature: 75.6 C
Sparge Water: 15.36 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 12.41 L of water at 74.4 C 67.0 C 60 min
Mash Out Add 6.50 L of water at 95.1 C 75.6 C 10 min

Got a first in a comp for this, but no need to start calling me Les the APAguy (yet)

 

[Adam Howard]

Brewed this last Thursday. First batch after a year and a half hiatus. Brewed on a whole new system. Had approx. 35kg of Best Pilsen left from when I was last brewing which still tasted fresh and fine so I've decided to do a few SMASH beers to use it up, starting with a Centennial beer.

Recipe: SMASH Blonde (Centennial)
Brewer: Adam
Style: Blonde Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 50L
Post Boil Volume: 42l
Batch Size (fermenter): 40.00 l
Bottling Volume: 39.00 l
Estimated OG: 1.053 SG
Estimated Color: 2.9 SRM
Estimated IBU: 25.8 IBUs
Brewhouse Efficiency: 88.00 %
Est Mash Efficiency: 99.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
18.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
16.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
8.00 kg Pilsen (BestMälz) (1.8 SRM) Grain 4 100.0 %
23.00 g Centennial [8.20 %] - Boil 60.0 min Hop 5 11.4 IBUs
25.00 g Centennial [8.20 %] - Boil 30.0 min Hop 6 9.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
25.00 g Centennial [8.20 %] - Steep/Whirlpool 3 Hop 8 4.8 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -


Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 8.00 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 24.00 l of water at 71.5 C 66.0 C 60 min
Mash Out Heat to 78.0 C over 10 min 78.0 C 15 min

Sparge: Fly sparge with 41.31 l water at 76.0 C
Notes:
------
Split salt additions 50:50 across mash and sparge water. Additional 9g CaSO4, 9g Epsom and 2g CaCl in sparge water.

Created with BeerSmith 2 - http://www.beersmith.com
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Had a few issues during the brew day, couldn't find my Refractometer and my accurate thermometer so I was relying on my old PID to keep the mash where I wanted it. Had this recipe set up as a 34L stronger batch that would be diluted to 40L in the fermentor (2x17L cubes for no-chill) but ended up with two cubes with wort left in the kettle so I ran that out into a big saucepan, quickly boiled to sterilise and then used that 7L of wort as a starter for the yeast. Pitched both cubes and the pot of starter and ended up with bang on 40L of 1.053 wort. Had calculated for 80% eff and ended up with 88%.

Overnight yeast starter meant that there was full krausen within about 8hrs and now a few days into the ferment it's smelling delicious. Next batch will be a Mosaic one, can't wait. Need to find my refrac!

 

[technobabble66]

Cranked out an English Bitter of sorts to test out the new 3V setup. Epic Fail - mash temp was all over the shop.

Rezza Bitter
Vol = 24L (adjusted to 26L)
OG = 1.040 (became 1.050 after volume adjustment)
FG = 1.011
IBU = 25
EBC = 23
alc = 4.5% (now 5.3%)

3.4kg TFFMMO
0.4kg Simpsons Amber
0.2kg Caraboh
0.1kg Simpsons Med crystal
0.1kg Simpson Dark Crystal
0.02kg Acidulated

22L Mash, 15L Sparge

1.5g CaSO4, 1.5g MgSO4, 3.3g CaCl2 into mash
1.1g CaSO4, 1.1g MgSO4, 2.3g CaCl2 into sparge

1.1g CaSO4, 1.1g MgSO4, 2.3g CaCl2 into boil

66/72/78 for 60/20/2

10g Horizon @ 40min
10g Horizon, 10g Cascade, 20g EKG @ 20min
20g EKG @ 0min

15g EKG @ dry

Massive disaster trying to control temp into and through the MLT, so the mash ended up something like 62/65/67/73/78 for 10/50/10/20/2. Will return to the previous set-up to re-think my system. <_<
Pitched a rehydrated MJ79 (Burton Union) at 22°C, to chill down & ferment at 19°C
Initial efficiency (originally calc'd at 75%) came in at 85%, then after rinsing the trub to get some extra sugaz out of it, came in at 101% (WTF?!?) so had to adjust to 26.5L (max safe-ish vol in my FV) and accept that the OG=1.050.
I like the high efficiency, but it just totally screwed my intended 4.5%alc recipe!! So much for a lighter Bitter/ESB :mellow:
On the plus side, it was tasting a little more bitter than intended out of the hydro samle, so the higher vol & OG may be OK.

 

[pat_00]

I'm making an arrogant bastard(ish) clone with homegrown Chinook hops:

Arrogant bastard (ipa)

Original Gravity (OG): 1.070 (°P): 17.1
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol (ABV): 6.88 %
Colour (SRM): 19.9 (EBC): 39.2
Bitterness (IBU): 94.4 (Average)

93% Maris Otter Malt
7% Special-B

1.2 g/L Chinook (11.4% Alpha) @ 90 Minutes (First Wort)
1.2 g/L Chinook (11.4% Alpha) @ 60 Minutes (Boil)
1.2 g/L Chinook (11.4% Alpha) @ 30 Minutes (Boil)
1.2 g/L Chinook (11.4% Alpha) @ 5 Minutes (Boil)

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

Fermented at 19°C with M44

M44 was slow to start, but has finished it's job in 10 days. Not as slow as I was expecting given some of the feedback. Will be cold crashing tonight.