What are you brewing 2015?

[manticle]

Rosella berries, not tomato sauce (presumably).

 

[indica86]

Calyx

 

[manticle]

Hibiscus

 

[indica86]

Yes, but it's not a berry, it's a calyx.

 

[jyo]

Haven't brewed in over 5 weeks due to lack of motivation and being completely oversexed. Fermenting fridge has died recently, so indoor ambient Saison it is.

Feb 2015 Saison
Saison

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 4.850
Total Hops (g): 65.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.005 (°P): 1.3
Alcohol by Volume (ABV): 5.54 %
Colour (SRM): 3.5 (EBC): 6.9
Bitterness (IBU): 23.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 78
Boil Time (Minutes): 80

Grain Bill
----------------
2.500 kg Pilsner (51.55%)
1.500 kg Vienna (30.93%)
0.750 kg Wheat Malt (15.46%)
0.100 kg Acidulated Malt (2.06%)

Hop Bill
----------------
45.0 g Bobek Slovenia Pellet (3.7% Alpha) @ 80 Minutes (Boil) (1.8 g/L)
20.0 g Bobek Slovenia Pellet (3.7% Alpha) @ 1 Minutes (Boil) (0.8 g/L)

Misc Bill
----------------
1.0 g Whirlfloc Tablet @ 5 Minutes (Boil)

Single step Infusion at 66°C for 80 Minutes.
Fermented at 28°C with Mangrove Jack's Belgian Ale Saison


Recipe Generated with BrewMate

 

[manticle]

Yes, but it's not a berry, it's a calyx.

Not a berry, definitely not tomato sauce.
Had to google calyx but I'm with you.

 

[verysupple]

Brewed up something along the lines of a DSGA (award winning version) today.

55 % JW Trad. ale
20 % JW Munich light
20 % JW wheat malt
5 % JW Caramalt

Mash:
55 for 5
63 for 10
71 for 30
Mash out at 76

Amarillo to make up to 30 total IBUs at 60
1 g/L Amarillo at 20
1 g/L Amarillo at 0

Wy1056 at 18 C

NB: I prefer BRY-97 or Wy1272 in this but had a pack of 1056 so used it.

 

[The Village Idiot]

First time using Zythos.

APA

70% Ashburne Mild
15.5% Munich II
7% Wheat
3% Melanioden
3% Caramunich II
1.5% Carared

9 ibu Magnum @ 50 min
16 ibu Zythos @ 25 min
18 ibu Zythos in the cube

No chill...... US05

almost finished fermenting and tastes pretty good.

 

[djgilmore]

Brewed this one yesterday:

Epic Japan
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.390
Total Hops (g): 160.00
Original Gravity (OG): 1.049 (°P): 12.1
Colour (SRM): 9.2 (EBC): 18.1
Bitterness (IBU): 13.6 (Average)
Brewhouse Efficiency (%): 67
Boil Time (Minutes): 60

Grain Bill
----------------
4.300 kg Maris Otter Malt (79.78%)
0.550 kg Carahell (10.2%)
0.360 kg Crystal 40 (6.68%)
0.180 kg Wheat Malt (3.34%)

Hop Bill
----------------
10.0 g Cascade Pellet (7% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
15.0 g Cascade Pellet (7% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
50.0 g Cascade Pellet (7% Alpha) @ 0 Minutes (Boil) (2.2 g/L)
35.0 g Cascade Pellet (7% Alpha) @ 0 Minutes (Boil) (1.5 g/L)
50.0 g Cascade Pellet (7% Alpha) @ 0 Days (Dry Hop) (2.2 g/L)

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

Single step Infusion at 64°C for 60 Minutes.
Fermented at 18°C with Safale US-05

Notes
----------------

No Chill --> 75min Addition @ 60min
30min Adddition @ 15min
10min Addition @ whirlpool (10min after boil)
Cube Hop with 0min Addition

Recipe Generated with BrewMate

Brewed the same beer in a smaller batch a couple of years ago and was the best beer I've made (that one was chilled), This was an experiment to compare how cube hopping compares to the chilled one (From memory). Now need to finish lagering my helles so i can get it in the fermenter.

 

[TheWiggman]

Haven't brewed in over 5 weeks due to lack of motivation and being completely oversexed.

That logic would explain why I've been doing a lot of brewing lately.

 

[IsonAd]

Brewed an amrican Amber last night. Mostly smooth sailing except for a kamikaze moth that dive bombed into the kettle during whirlpool. Got the sucker out though.

5.25 kg Marris otter
550g munich
400 Crystal 40
200 Crystal 120
30g chocolate

23g Magnum 60min
40g centennial 10min
30 cascade 10min
40 Amarillo 0 min
30g Amarillo 0 min

Mangrove jacks M44 (so as usual I'm playing the waiting game for waiting for fermentation to start).

 

[manticle]

Porter with challenger, ekg and 1469.

 

[Dan Pratt]

Batch #100.

Brewed this last friday night

Rye Pale Ale 2 ( Mosaic )

OG - 1.053
FG - 1.010
ABV - 5.6%
IBU - 36
EBC - 8
BH Eff - 73%
Mash Eff - 94%
Vol - 20Lt

Malts

80% Briess 2-Row
10% Simpson Wheat
6% Weyermann Rye
4% Weyermann Carapils

Mash Profile

MI/55, 10m/55c, 60m/65c, 20m/72c, 30m/76c

Hops

Warrior @ 60mins - 18 Ibu
Mosaic @ 10m - 8 Ibu
Mosaic @ 5m - 10 Ibu
Mosaic Whirlpooled 28g - 10mins ( ~ 2.5ibu but i dont included these to the total )

Misc

Yeast Nutrient @ 15m, Whirlfloc @ 10m, Pure O2 before pitching.

Yeast

Whitelabs 1.2Lt starter of WLP007 - Dry English Ale @ 19c

Plan to dry hop with Mosaic.

:super:

 

[sponge]

Using up the rest of my rye stocks with an APA

55% munich
30% Rye
10% wheat
5% xtal

1g/L Styrians @ FWH
2g/L Cascade @ Cube
2g/L Cascade @ DH

1.053
35IBUs
1450

 

[paulyman]

Since I'm currently enjoying my Chinook and Cascade APA and I've just seen the results of Pratty1's Snow Eater ale in the "What's in the glass?" thread, I think I've found my next brew.

 

[Tahoose]

Just started fermenting my first stout.

Staff's Stout (Oatmeal Stout)

Original Gravity (OG): 1.064 (°P): 15.7 Actual 1.060
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.29 %
Colour (SRM): 41.2 (EBC): 81.2
Bitterness (IBU): 41.3 (Average) Probably around 37 IBU after dilution to get the volume.

69.39% Maris Otter
10.2% Flaked Oats
6.12% Chocolate
5.1% Crystal 120
5.1% Crystal 60
4.08% Black Roasted Barley

0.9 g/L East Kent Golding (4.6% Alpha) @ 60 Minutes (First Wort)
1.5 g/L Fuggles (4.8% Alpha) @ 60 Minutes (First Wort)
1.2 g/L East Kent Golding (5.7% Alpha) @ 20 Minutes (Boil)
0.3 g/L Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)

Single step Infusion at 68°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with Wyeast 1084 - Irish Ale

Should be ready for Paddy's day

 

[jimmy86]

My Gose

Pale malt, wheat malt, acidulated malt.
Tettnanger 60mins
Coriander and rock salt at 10
US-05 is my preferred yeast.
Makes an easy drinker.

 

[Dan Pratt]

Golden Ale 8

OG - 1.038
FG - 1.006
ABV - 4.2%
IBU - 18
Vol - 20Lt
BHE - 75%
Mash Eff - 92%

Malts

68% Briess 2 Row
30% Wheat
2% Acidulated

Mash Profile

MI/58c, 55c/10m, 64c/40m, 72c/20m, 78c/30m

10g of Gypsum added to the mash, 5g added to the sparge.

Hops

10minute addition of 11g each of Simcoe, Citra & Galaxy = 18ibu

Yeast

0.8Lt Starter of WLP001 Cal Yeast @ 19c

Misc

Yeast Nutrient, Whirlfloc, Pure 02 added before pitching yeast.

Dry hopping with 14g each of the same combo used @ 10mins for 5days then cold crash overnight before kegging :icon_drool2:

 

[fraser_john]

Basic CPA clone

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

Batch Size (L):          22.00    Wort Size (L):    22.00
Total Grain (Kg):         3.85
Anticipated OG:          1.046    Plato:            11.46
Anticipated SRM:           4.8
Anticipated IBU:          25.6
Brewhouse Efficiency:       80 %
Wort Boil Time:             60    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 77.9     3.00 kg.  Pale Malt(2-row)              Great Britain  1.038      3
  2.6     0.10 kg.  Weyermann Pale Wheat          Germany        1.038      2
 10.4     0.40 kg.  Weyermann Carahell            Germany        1.035     13
  9.1     0.35 kg.  Cane Sugar                    Generic        1.046      0

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 13.00 g.     Pride of Ringwood                 Pellet   9.00  14.5  60 min.
 15.00 g.     Pride of Ringwood                 Pellet   9.00  10.1  20 min.
  4.00 g.     Pride of Ringwood                 Pellet  10.00   1.0  5 min.


Yeast
-----
US-05 rehydrated @ 30c 10 minutes before pitching

 

[menoetes]

Double brew day yesterday, brew 1;

Summer Hefe

OG: 1.046
FG: 1.012
ABV: 4.5% or 4.7% (after bottling)
IBU: 11.7

Grains
50% Wheat malt
45% Pilsen Malt
5% Rice Hulls

Hops
Hallertau Mittlefrueh @ 60min to 8.3 IBUs
Summer @ 15min to 3.4 IBUs

Yeast
Wyeast 3333 - German Wheat in a 1lt starter.

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

Mash Schedual
20min @ 48'c
50min @ 66'c
15min @ 76'c

90min boil to help reduce SMM & DMS.

Pitch yeast at, and ferment around 19'c to get that Banana hit.