What are you brewing 2015?

[petesbrew]

Been a while since I posted anything of worth here, but I've finally started my 2015 brewing.
I bottled Ross' Nelson Sauvin Summer Ale last week.

Right now I'm sparging my Soul Glo Belgian Dark Strong Ale - stuffed up my mash in temps, so hopefully it will be okay.
And seeing as I've got my brewing gear all set up, tomorrow night I'll be brewing a Janet's Brown Ale.

Petesbrew

 

[Judanero]

SAMUELS BROTHERS ESB No Chill 23L

4.5 kg Maris Otter
1 kg Heidelberg
400g Medium Crystal TF
80g Roast Barley

Mash at 66 for 90 minutes, 4g CaSO4 6g CaCl 2.2 MgSO4 to mash.

32L mash, 7L sparge at 75c

80 min boil

10g Magnum (14%AA), 25g EKG (5%AA) @ 40min

32g Fuggles (3.8%AA), 30g EKG, 26g Challenger (8.8%AA) all cube hop

Will use WLP Burton yeast, and dry hop 1g/L of EKG and 1g/L Challenger for 4 days at the end of ferment prior to CC, and CC for 3 days.

 

[Judanero]

2nd brew for the day, pretty much my house lager but ran out of the 600g carapils it usually has.

SAMUELS BROTHERS LAGER No Chill 23L

5.4 Kg Heidelberg
70g Acidulated

Mash at 66 for 90

Add 6g CaCl, 3g MgSO4 to 38L mash, sparge with 5L ~ 75c water

69g Saaz (3%AA) @ 60 min
4g brewbrite, 1 tsp yeast nutrient added at flameout

75 min boil

500g Rice malt syrup added to cube

Will use Wyeast Budvar yeast

 

[eungaibitter1]

Back at it at last. An "it'll be what it'll be" ale. Golden Promise, Munich, light crystal, Cara aroma, cascade, hersbrucker,Dex, Irish moss.

 

[Eagleburger]

Another brew to bed and all the gear washed. 5hrs 15 minutes. Includes getting pizza for the kids and putting baby to bed. Just checked the SG and am pretty chuffed. 75% eff consistent over the last 5 brews that used the same quantities, 50 litres. Time to sit back with an Galaxy IPA, and the missus who just got home from work.

14_04_15_Simcoe_APA (American Pale Ale)

Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.81 %
Colour (SRM): 5.3 (EBC): 10.4
Bitterness (IBU): 32.6 (Average)

90.5% Pale Malt
9.05% Wheat Malt
0.45% Chocolate

0.8 g/L Pride of Ringwood (8.3% Alpha) @ 60 Minutes (Boil)
0.6 g/L Simcoe (12.2% Alpha) @ 20 Minutes (Boil)
0.6 g/L Simcoe (12.2% Alpha) @ 10 Minutes (Boil)


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

Fermented at 18°C with Safale US-05

Notes: 2kg roasted at 150degC for 40 mins

Recipe Generated with BrewMate

 

[hawkgirl]

my house smells nicely fruity from the passionfruit cider yeast farts coming through the airlock.....

Having realised that the previous cider batch has mysteriously disappeared, have put down a K&K passionfruit cider. My LHBS recommended a change from the recommended sugar, so will see how this goes.
After this, a honey beer - a friend is supplying the honey in return for a dozen stubbies

 

[mofox1]

Another brew to bed and all the gear washed. 5hrs 15 minutes. Includes getting pizza for the kids and putting baby to bed. Just checked the SG and am pretty chuffed. 75% eff consistent over the last 5 brews that used the same quantities, 50 litres. Time to sit back with an Galaxy IPA, and the missus who just got home from work.

14_04_15_Simcoe_APA (American Pale Ale)

Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.81 %
Colour (SRM): 5.3 (EBC): 10.4
Bitterness (IBU): 32.6 (Average)

90.5% Pale Malt
9.05% Wheat Malt
0.45% Chocolate

0.8 g/L Pride of Ringwood (8.3% Alpha) @ 60 Minutes (Boil)
0.6 g/L Simcoe (12.2% Alpha) @ 20 Minutes (Boil)
0.6 g/L Simcoe (12.2% Alpha) @ 10 Minutes (Boil)


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

Fermented at 18°C with Safale US-05

Notes: 2kg roasted at 150degC for 40 mins

Recipe Generated with BrewMate

What happen to your glass?!! :blink:

 

[mofox1]

my house smells nicely fruity from the passionfruit cider yeast farts coming through the airlock.....

Having realised that the previous cider batch has mysteriously disappeared, have put down a K&K passionfruit cider. My LHBS recommended a change from the recommended sugar, so will see how this goes.
After this, a honey beer - a friend is supplying the honey in return for a dozen stubbies

I've had good results with adding honey (300 - 500ml) to ESB bavarian wheat, and Coopers canadian blonde kits.

 

[Danscraftbeer]

Apple Cider #6

21lt Clear Aussie Apple Juice off the shelf on special for $1.00 per Litre. Ya Cant Beat That!
2g Cinnamin Stick
2g Whole Nutmeg
1.5g Vanilla Stick
1 Small Habanero (de-pithed/seeded)
1pkg Safale US-05

Yeast: Hydrate and start yeast in 500ml apple juice in sanitized 1lt flask capped with foil. Stir plate and mix clingons etc.
Stir plate slowly. After around 30 minutes Yeast will prove itself with a volcano shape of froth.

Meanwhile doing the Spice Boil.

Boil: Pressure cook newly ground spices with around 2lt Apple juice: Bring to pressure cooking for 3 minutes then turn off heat.
Let sit and depressurize and cool some.

Fermenter: Add all juice from sealed bottles. Strained spiced cooked juice. Mix slightly then add starter. Seal and shake fermenter for a few minutes then airlock. Temperature at 22c.

OG = 1.042 ! ? Thats the lowest cider gravity I've had but this tastes very, very yummy.

 

[Weizguy]

Today it's a strong Winter wheat beer for the lucky participants in the HUN Christmas in July case swap. I present you with:

French KISS Weizenbock (aka Double D)
Brew Type: All Grain Date: 26/04/2015
Style: Weizenbock Brewer: Seth
Batch Size: 25.00 L Assistant Brewer: Absent
Boil Volume: 33.60 L Boil Time: 90 min
Brewhouse Efficiency: ~70.0 % Equipment: Seth - 50 litre Esky and 80 litre kettle

Taste Rating (50 possible points): 42
This time - using KISS principle

Ingredients Amount Item Type % or IBU
4.66 kg Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 54.1 %
2.32 kg Pilsner (Weyermann) (3.3 EBC) Grain 27.0 %
0.93 kg Munich I (Weyermann) (14.0 EBC) Grain 10.8 %
0.46 kg Caramel Wheat Malt (90.6 EBC) Grain 5.3 %
0.24 kg Special B (Dingemans) (290.6 EBC) Grain 2.7 %
32.00 gm Perle [6.30%] (60 min) Hops 23.4 IBU
1.10 items Whirfloc tablet (Boil 10.0 min) Misc
Yeast cake from 25 litre weizen - Bavarian Wheat (Wyeast Labs #3638)

Beer Profile Estimated Original Gravity: 1.075 SG (1.064-1.085 SG)
Estimated Final Gravity: 1.019 SG (1.015-1.022 SG) previous measured Final Gravity: 1.015 SG
Estimated Color: 32.4 EBC (23.6-49.3 EBC) Color [Color]
Bitterness: 23.4 IBU (15.0-30.0 IBU) Alpha Acid Units: 1.1 AAU
Estimated Alcohol by Volume: 7.3 % (6.5-8.5 %)


Mash Profile Name: KISS Weizenbock single infusion Mash Tun Weight: 7.00 kg
Mash Grain Weight: 8.60 kg Mash PH: 5.4 PH
Grain Temperature: 22.0 C Sparge Temperature: 75.6 C
Sparge Water: 9.11 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Sacc rest Add 21.50 L of water at 77.0 C 67.0 C 60 min
mash out Add 12.00 L of water at 96.1 C 76.0 C 10 min.
9 litres sparge water.
Total pre-boil - expected 1.056 gravity and 33.6 litres wort (edit - spelling pedantry)

Notes
Wheat grain was crushed twice to try and increase mash efficiency.
Mash-out step added.
Obviously, you all know the KISS principle. No complicated mash schedule. Mash in/ mash out. the French Kiss? The brewery is named the Teninch Brewery vaguely after the Kevin Bloody Wilson song about the guy who has a tongue that's ten inches long and has learned to breathe through his ears.

 

[mofox1]

Do you use the whole cake, or just a portion of it?

 

[Weizguy]

The WHOLE cake.
I have 80% efficiency out of the mash tun, which may take the beer out of style. Not a prob for a case swap.
BTW, the Double D is a previous name for a similar recipe, which was a Dunkelweizen Doppelbock, for a case swap back in 2006. That was a good year for brewing.

 

[mofox1]

The WHOLE cake.
I have 80% efficiency out of the mash tun, which may take the beer out of style. Not a prob for a case swap.
BTW, the Double D is a previous name for a similar recipe, which was a Dunkelweizen Doppelbock, for a case swap back in 2006. That was a good year for brewing.

Cool... No chance of a banana bomb with that pitching rate .

 

[Weizguy]

Yeah, banana of high magnitude is not appropriate for a bock strength weizen either.

ended up with 25 litres at 1.081 s.g. A good day's work. Smells and tastes spectapular!

 

[Dan Pratt]

Just got back from an overseas holiday and am preparing for a brew session on saturday night :super: using an Aussie hop - Summer. Will be the first time using this hop.

Summer Hop Ale

ABV - 3.8%
IBU - 17
EBC - 6

68% Golden Promise Ale
30% Wheat
2% Acidulated Malt

Mashed @ 64c/30m, 72c/15m, 76c/30m

Summer Hops @ 15mins = 17ibu

Fermented with US05 @ 18c

Dry Hopped with Summer Hops ~ 2.5g/L for 5-7days

 

[mofox1]

Just got back from an overseas holiday and am preparing for a brew session on saturday night :super: using an Aussie hop - Summer. Will be the first time using this hop.

Summer Hop Ale

ABV - 3.8%
IBU - 17
EBC - 6

68% Golden Promise Ale
30% Wheat
2% Acidulated Malt

Mashed @ 64c/30m, 72c/15m, 76c/30m

Summer Hops @ 15mins = 17ibu

Fermented with US05 @ 18c

Dry Hopped with Summer Hops ~ 2.5g/L for 5-7days

Just bought myself some summer to do a very similar recipe. What OG were you going for... 1.036ish?

Looks the goods anyway. I think you have a better IBU balance than what I was planning.

 

[Dan Pratt]

Just bought myself some summer to do a very similar recipe. What OG were you going for... 1.036ish?

Looks the goods anyway. I think you have a better IBU balance than what I was planning.

Your right, 1.036 is the target.

I have made a bunch (8) of Pacific Ale style beers in the past with different malt %'s using Ale/Wheat (85/15, 80/20, 70/30 & 60/40) finding 70/30 my preffered.I think that using organic pils would bring a much lighter colour to the beer instead of ale malt. Also using different hops and hop combos @ various times which lead to a single kettle addition only ( my fav is simcoe, citra & galaxy @ 10m to 20ibu and dry hopped @ 1.5g/L) I found the lighter abv and good % wheat required less hops to impact the flavour and the aroma.

 

[hwall95]

2nd single hop APA, same malt bill.

Simcoe Pale Ale:

OG: 1.051 IBU: 45
FG: 1.013 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 Simcoe @ 60min
50g Simcoe @ cube
40g Simcoe Dry hop

Yeast:
Wyeast 1272 - All American Ale

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

 

[fletcher]

excited about this one. a re-make of my 'pretty ordinary' bitter. a hybrid english and aussie bitter.

maris otter
wheat
crystal 60
crystal 120
amber
1.044 @ 67C

pride of ringwood
31 ibu @ 60mins

wlp013 @ 19C

 

[menoetes]

Just put down at the end of this week, two house favourites with a few tweaks...

Lime-y Cooks Cream Ale
Cream Ale - 25lt batch

OG: 1.050
FG: 1.012
ABV: 5.0%
IBU: 16

4.1kg Weyermann Premium Pilsner Malt
0.7kg Weyermann Pale Wheat Malt
0.25kg Weyermann Carapils Malt
500g of Long grain rice (cooked)
440g of Polenta (cooked)

11g of SImcoe 13%AA @ 60min

1.5lt starter of Wyeast 1272 American II

70min mash at 65'c, Sparge at 75'c - 90min boil.

4g Yeast nutrient and Brewbrite added to boil @ 10min

Will soak the zest of 3 limes in a shot of gin for 3 days before bottling and strain the liquid into the bottling bucket to give the beer a nice lime hit.

&​

Meno's Pacific Ale
Pacificale - 25lt Batch

OG: 1.045
FG: 1.011
ABV: 4.6%
IBU: 21

3kg of Joe White Export Pilsner
1kg of Joe White Wheat Malt
0.25kg of Briess Carapils
0.25kg of Briess Torrified Wheat

32g of Cascade 7.8%AA @ 15min
32g of Galaxy 13.4%AA @ 5min
35g of Galaxy 13.4%AA - dry hopped

1.5lt starter of Wyeast 1272 American II

70min mash at 66'c, Sparge at 74'c - 80min boil

4g Yeast nutrient and Brewbrite added to boil @ 10min