What are you brewing 2015?

[DU99]

Galaxies/melba
Australian Pale Ale

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 4.559
Total Hops (g): 58.70
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 5.7 (EBC): 11.3
Bitterness (IBU): 20.9 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.016 kg Pale Ale Malt (66.15%)
1.143 kg Wheat Malt (25.07%)
0.200 kg Gladfield Toffee Malt (4.39%)
0.200 kg Simpsons Amber Malt (4.39%)

Hop Bill
----------------
7.3 g Galaxy Pellet (13.4% Alpha) @ 60 Minutes (Boil) (0.3 g/L)
7.3 g Galaxy Leaf (13.4% Alpha) @ 15 Minutes (Boil) (0.3 g/L)
9.1 g Galaxy Leaf (13.4% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
13.0 g Melba Pellet (10.2% Alpha) @ 0 Minutes (Boil) (0.6 g/L)
22.0 g Melba Pellet (10.2% Alpha) @ 4 Days (Dry Hop) (1 g/L)

Misc Bill
----------------
10.0 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Danstar BRY-97 American West Coast


Recipe Generated with BrewMate

 

[droid]

^never had melba, sounds good, how do you feel about 5% toffee what are you expecting it to bring to the overall profile?

 

[DU99]

bit of malty toffee flavour..this grain tastes amazing when you chew a few grains..

 

[droid]

I'd love to hear about your tasting when done, sounds good cheers

 

[TheWiggman]

Was speaking to the boys at Cheeky Peak and independently 2 of them commented about their horse-esque behaviour wanting to just straight up eat the malt. I'm very keen to use some.

 

[Bridges]

Glad toffee is just about the best eatin' grain I've ever tried. Also keen to use it. Should have worked some into what I'm brewing today, there's always next time.

Got a version of 4 shades of stout from the recipe db mashing in the BM as I type, not a great start left both mesh filters in the bottom of the pipe and mashed in. Had to scoop it all out and faff around to get the filters in right. I'd like to think I won't do that again but I probably will.
Malt milled to 1mm gap by me at full pint on the new mill. Seems a great crush. Wort cleared up super fast. Looking forward to seeing where the OG ends up.

 

[paulyman]

Going to have a crack at a Vienna Lager on sunday, found an old AndrewQLD recipe on here so going with that with a few alterations.

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.0 l
Estimated OG: 1.050 SG
Estimated Color: 19.8 EBC
Estimated IBU: 20.8 IBUs
Brewhouse Efficiency: 66.00 %
Boil Time: 90 Minutes

Ingredients:
------------
3.46 kg Vienna Malt (6.9 EBC) 60.6 %
1.94 kg Munich, Light (Joe White) (17.7 EBC) 34.0 %
0.29 kg Caramunich Malt (110.3 EBC) 5.0 %
0.02 kg Chocolate Malt (Joe White) (750.6 EBC) 0.4 %
19.5 g Hallertau [4.50 %] - Boil 90.0 min 9.3 IBUs
14.6 g Hallertau [4.50 %] - Boil 60.0 min 6.5 IBUs
14.6 g Hallertau [4.50 %] - Boil 30.0 min 5.0 IBUs
1.00 Items Whirlfloc Tablet - Boil 15.0 min
1.0 pkg German Lager (White Labs #WLP830)

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

This will be the maiden voyage on my finally finished recirculating BIAB system. My first time building up a lager starter on the stir plate as well.

 

[Blind Dog]

not a great start left both mesh filters in the bottom of the pipe and mashed in. Had to scoop it all out and faff around to get the filters in right. I'd like to think I won't do that again but I probably will.

I have a piece of Swiss voile left over from BIAB days with a strategic hole for the rod, for that very reason (isn't quite as bad as adding the grain and the turning round to see the malt pipe still sitting on the kitchen counter though)

 

[wide eyed and legless]

First brew today for 18 months, just an ordinary bitter, first time ever had a wort fountain in the BM, cancelled, undid the wing nut to take the filters out and give it a stir, dropped the wingnut down the side of the malt pipe. Found a nyloc nut which fitted, (made mental note to buy a couple of spare nuts) rest of the day went smoothly even milled the grain for my Plum Porter I have been wanting to make.
Hoping the wife goes out Saturday or Sunday.

 

[bconnery]

Second run on the Grainfather tomorrow.
Putting this down to clear out some stocks to make way for the box of goodies I picked up at Craftbrewer today and give the system a run with a bigger grain bill than the bitter that went in first...

India Saison, or whatever you want to call it.

Recipe: India Saison

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l      
Boil Size: 28.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.058 SG
Estimated Color: 8.1 SRM
Estimated IBU: 53.5 IBUs
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2100.00 g             Pale Malt, Perle Floor Malted (Thomas Fa Grain         1        42.4 %        
2000.00 g             Munich I (Weyermann) (7.1 SRM)           Grain         2        40.4 %        
250.00 g              Abbey Malt (22.8 SRM)                    Grain         4        5.1 %         
100.00 g              Amber Malt (Thomas Fawcett) (55.8 SRM)   Grain         5        2.0 %         
500.00 g              Wheat Malt (Barrett Burston) (1.5 SRM)   Grain         3        10.1 %        
1.0 pkg               French Saison (Wyeast Labs #3711) [50.28 Yeast         10       -             
30.00 g               Galaxy [14.50 %] - Boil 10.0 min         Hop           8        14.9 IBUs     
30.00 g               Citra [13.00 %] - Boil 5.0 min           Hop           9        7.3 IBUs      
15.00 g               Citra [13.00 %] - Boil 60.0 min          Hop           6        18.4 IBUs     
10.00 g               Galaxy [14.50 %] - Boil 50.0 min         Hop           7        13.0 IBUs

 

[luggy]

About to mash in my irish ale for the case swap, maris otter with a touch of roast for colour, EKG bittering only.

 

[michaeld16]

First oatmeal stout in the cube. 2yr old woke me up at 3 made him a bottle, mashed in boy went back to sleep so I thought I'll go lay down for an hour. Woke 3 hours later jumped out of bed was shooting for my usual 75 percent eff got 86 percent! Pre boil gravity of 10.60 was aiming for 10.57 post boil gravity ended up at 10.67 not gonna bother diluting just gonna have a rather strong oatmeal to look forward to!

 

[waggastew]

First of two lagers using my fav lager yeast WLP833 German Bock Lager. Stepped up a starter from two vials, minor panic when tasting spent starter, had a slight twang. Hoping it is due to continuous aeration, seemed to be plenty of yeasties in the bottom. Decanted and will hope for the best.

Recipe ripped from Brewing Classic Styles

Recipe: HGH-2 - Hell of a Good Helles 2

Style: Munich Helles
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 35.58 l
Post Boil Volume: 28.08 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 21.00 l
Estimated OG: 1.050 SG
Estimated Color: 4.3 SRM
Estimated IBU: 18.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.81 kg               Pilsner (2 Row) Ger (2.0 SRM)            Grain         1        90.9 %        
0.36 kg               Munich Malt (9.0 SRM)                    Grain         2        6.9 %         
0.12 kg               Melanoiden Malt (20.0 SRM)               Grain         3        2.2 %         
43.47 g               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           4        18.1 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        5        -             
2.0 pkg               German Bock Lager (White Labs #WLP833) [ Yeast         6        -             
1.22 tsp              Yeast Nutrient (Primary 3.0 days)        Other         7        -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.29 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 18.29 l of water at 74.1 C          66.0 C        60 min        

Sparge: Batch sparge with 2 steps (7.04l, 20.04l) of 75.6 C water
Notes:
------

 

[Moad]

About to mash out on a slightly modified Brown Ale from Brewing Classic Styles. I've been boiling everything for 90 after having some DMS isues...

Recipe Specifications
--------------------------
Boil Size: 60.88 l
Post Boil Volume: 48.88 l
Batch Size (fermenter): 44.00 l
Bottling Volume: 40.00 l
Estimated OG: 1.051 SG
Estimated Color: 44.8 EBC
Estimated IBU: 32.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 74.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 48.9 %
3.88 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 2 37.9 %
0.47 kg Chocolate Malt (Thomas Fawcett) (1000.8 Grain 3 4.6 %
0.43 kg Pale Crystal Malt (TF) (60.0 EBC) Grain 4 4.2 %
0.22 kg Biscuit (Dingemans) (44.3 EBC) Grain 5 2.2 %
0.22 kg Medium Crystal Malt (Thomas Fawcett) (14 Grain 6 2.2 %
65.32 g Fuggles [4.50 %] - Boil 60.0 min Hop 7 17.4 IBUs
55.42 g Amarillo [9.20 %] - Boil 15.0 min Hop 8 15.0 IBUs
100.00 g Amarillo [9.20 %] - Steep/Whirlpool 0.0 Hop 9 0.0 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 10 -


Mash at 67
Loving ESB 1968 and I'll be pitching this on to the cake of an ESB I just did. so malty mmmm

 

[djgilmore]

Brewing a Pale ale to try out cube hopping (15min Hops are in the cube).

Didn't have any specialty malts so just the last of my MO and some JW pils

Simcoe Citra Pale
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.500
Total Hops (g): 77.00
Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.21 %
Colour (SRM): 5.5 (EBC): 10.8
Bitterness (IBU): 36.1 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Maris Otter Malt (72.73%)
1.500 kg Joe White Export Pilsner (27.27%)

Hop Bill
----------------
4.0 g Cascade Pellet (7% Alpha) @ 60 Minutes (Boil) (0.2 g/L)
15.0 g Cascade Pellet (7% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
33.0 g Citra Pellet (14% Alpha) @ 15 Minutes (Boil) (1.4 g/L)
25.0 g Simcoe Pellet (12.2% Alpha) @ 15 Minutes (Boil) (1.1 g/L)

Misc Bill
----------------
7.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
0.5 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 64°C for 60 Minutes.
Fermented at 18°C with WLP001 - California Ale

 

[The Village Idiot]

Time for something English.

ESB

93% Maris
5% Dark Crystal
2% Dark Brown sugar

Northdown @ 50
Northdown and EKG in the cube

38ibu WLP004(closest I had to English)

 

[paulyman]

Just ordered the ingredients for a Mild recipe of Manticle's I found.

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.0 l
Estimated OG: 1.033 SG
Estimated Color: 28.8 EBC
Estimated IBU: 17.9 IBUs
Brewhouse Efficiency: 66.00 %
Boil Time: 60 Minutes

Ingredients:
------------
3.00 kg Pale Malt, Maris Otter (Thomas Fawcett)
0.25 kg Crystal, Heritage (Simpsons)
0.15 kg Aromatic Malt (Dingemans)
0.15 kg Biscuit (Dingemans)
0.10 kg Chocolate Malt (Simpsons)
0.03 kg Roasted Barley (Simpsons)
18.0 g Challenger [7.50 %] - Boil 60.0 min
10.0 g Challenger [7.50 %] - Boil 10.0 min

WLP017



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

 

[Mardoo]

That's a fantastic recipe. You'll love it.

 

[Dan Pratt]

^ ^ make sure you get the right mash temp, from memory its 70c for 30mins.

 

[paulyman]

^ ^ make sure you get the right mash temp, from memory its 70c for 30mins.

Cheers. Should make a nice mid week brew.