What are you brewing 2015?

[Dan Pratt]

I was looking for a pale ale to make that was a little different to the usual and found this on the HBT site, I like the hop combo and had the yeast and oats available.

http://www.homebrewtalk.com/showthread.php?t=463439

Its a heavy dry hopped beer which I think the brewer from HBT keg hopped his, I will likely to a split dry hop with 28g each for 2 days then add another 28g each for the remaining 3-5days.

B)

American Pale Ale

OG - 1.048
FG - 1.010
ABV - 4.8%
IBU - 35
EBC - 7
Vol - 20Lt
Eff - 70%

Malt

85% GP Ale
15% Flaked Oats (Homebrand)

Mash Profile

20c/MI, 34c/20m, 55c/20m, 65c/60m, 73c/15m, 78c/15m

Hops

60m - Columbus = 14ibu
5m - Amarillo, Simcoe & Centennial = 14ibu
Whirlpool - Amarillo, Simcoe & Centennial = 7ibu

Dry Hop - Amarillo, Simcoe & Centennial @ 8.4g/L for 5-7days

Yeast

Re-hydrated S04 Fermentis @ 18c

 

[mofox1]

Going to do a few malt driven brews to offset the 1/4kg hop batches I've done recently :unsure:.

First up an Irish Red. I'll try and find the time to do an ESB and either a Scottish Heavy/Export and/or a Wee Heavy. All out of English hops for the moment tho, closest I've got is ze germans.

The cube hop may not be strictly to style, but I had 5 or 10g or so left in the hop bag so I threw that in the cube. Irish ale yeast may be replaced with '001 if I'm lazy (note to self - don't be lazy).

Irish Red
Irish Red Ale

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.480
Total Hops (g): 60.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 17.6 (EBC): 34.7
Bitterness (IBU): 27.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60

Grain Bill
----------------
3.000 kg Pilsner (54.74%)
2.000 kg Munich I (36.5%)
0.200 kg Crystal 30 (3.65%)
0.180 kg Carabohemian Malt (3.28%)
0.100 kg Roasted Barley (Simpsons) (1.82%)

Hop Bill
----------------
50.0 g East Kent Golding Pellet (4.5% Alpha) @ 60 Minutes (Boil) (2 g/L)
10.0 g East Kent Golding Pellet (4.5% Alpha) @ 0 Minutes (Aroma) (0.4 g/L) [cube addition @ 85C]

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with WLP004 - Irish Ale

 

[TheWiggman]

Bit of late EKG has never hurt in my experience

 

[Kingy]

first brown ale I wanted to use extra special malt but had to sub it for special b.
English Brown (Northern English Brown Ale)


Original Gravity (OG): 1.048 (°P): 11.9

Final Gravity (FG): 1.012 (°P): 3.1

Alcohol (ABV): 4.72 %

Colour (SRM): 21.3 (EBC): 42.0

Bitterness (IBU): 21.2 (Average - No Chill Adjusted)


85.62% Maris Otter Malt

3.6% Carapils (Dextrine)

3.6% Flaked Corn

3.6% Roasted Barley

3.6% Special-B


1 g/L Challenger (6.1% Alpha) @ 45 Minutes (Boil)

0.8 g/L East Kent Golding (4.7% Alpha) @ 0 Minutes (Boil)


mash in protein rest at 53°c - 15min

step to sacch rest at 66°c - 60min

step to g/p rest at 72°c - 20min

mash out at 77°c - 10min

Boil for 75 Minutes


Fermented at 18°C with Wyeast 1098 - British Ale



Recipe Generated with BrewMate

 

[Midnight Brew]

RDO so what better way to spend it then in front of the kettle. I usually remove my self from throw everything but the kitchen sink into it category, however I wanted a stout, I wanted dark malt layers and I found some lactose I had sitting around. Hops were misc bags lying about. This was a large grain bill but into a 25L (28L) cube, a break from the usual double batches. Handled it quiet well with a great mash efficiency and lower brew house efficiency as expected.

Against The Standard
Foreign Extra Stout
1.071 / 51 IBU / Black as hell.

57% JW Pilsner
19% JW Wheat
3.8% Wey Caraaroma
3.8% Simpsons Brown
3.8% Briess Midnight Wheat
3.8% Wey Carafa Special I
3.8% JW Roast Barley
5.2% Lactose

Mashed at 55/62/67/72/78 for 5/10/50/10/Raise bag

FWH: Bravo, Brambling Cross and Cluster to 51IBU
Cube: First Gold

Yeast is WLP004 Irish Ale at 19C

 

[welly2]

That is too much crystal malt @ 15%.

Personally I would drop the Crystal 60 and just use 5% of the caramalt, If you haven't already mashed in or had the grains cracked make the adjustment.

Oh well that's lucky I asked for Full Pint to bag them separately then! I'll hold off on the crystal 60 in that case. Cheers!

Edit. any suggestions to add a bit of colour? Brown malt? Chocolate malt? If so, what sort of percentage would work?

 

[Bribie G]

As a keg filler I did a simple base malt mash, boiled for 60 mins and added a kit and some sugaz. No extra hops apart from a pinch of pellets to encourage nucleation for the hot break.

Coopers Original Series Stout
3.0 kg Barrett Burston Pale malt mashed at 65
0.3 kg da white sugaz

Wyeast 1084 Irish Ale

Fermented at ambient 18 degrees on garage floor, it's been ten days and I just kegged off. The beer tasted from the fermenter is smooth, malty and I guess a good example of a 5.5% ABV porter. Smooth as.
When it's gassed, on Nitro Mix, I'll post in the "what's in the glass. "

 

[mofox1]

Oh well that's lucky I asked for Full Pint to bag them separately then! I'll hold off on the crystal 60 in that case. Cheers!

Edit. any suggestions to add a bit of colour? Brown malt? Chocolate malt? If so, what sort of percentage would work?

Small amounts (ie <50g in a 23L batch) of roast barley/wheat for colour adjustment. Brown/choc are going to contribute flavour which I'm assuming isn't desired in this case (although if it is go right ahead!).

About the '008 - I've used it a couple of times, and been rather disappointed. For me it stripped hop flavour, didn't attenuate well and didn't floc out even with 3 days at 1C (can't remember if I used gelatin either time... if I remember I'll check records tonight).

 

[Joel Mcleod]

It's my B'day tomorrow, so I'm skipping work, cranking up the Drum smoker for some pulled pork and brewing a 6.2% American IPA. My plan is to catch up with Game of Thrones in between smoking and brewing,
Original Gravity (OG): 1.064
IBU's (Tinseth): 55
Bitterness to Gravity Ratio: 0.86
Colour: 16.2 EBC = 8.2 SRM

Kettle Efficiency: 76.9 %
Efficiency into Fermentor (EIF): 65.9 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures
Mash: at 66 C = 150.8 F
Boil: 90 min
Ferment:

Volumes & Gravities
Total Water Needed (TWN): 39.21 L = 10.36 G
Volume into Boil (VIB): 34.44 L = 9.1 G @ 1.052
Volume of Ambient Wort (VAW): 26.83 L = 7.09 G @ 1.064
Volume into Fermentor (VIF): 23 L = 6.08 G @ 1.064

The Grain Bill
59.6% JW Trad Ale (3.5 EBC = 1.8 SRM) 4500 grams = 9.91 pounds
26.5% Briess Pale (7.8 EBC = 4 SRM) 2000 grams = 4.4 pounds
6% JW Crystal (74 EBC = 37.6 SRM) 450 grams = 0.99 pounds
6% JW Munich Dark (26 EBC = 13.2 SRM) 450 grams = 0.99 pounds
2% Weyer Carapils (2.2 EBC = 1.1 SRM) 150 grams = 0.33 pounds


The Hop Bill (Based on Tinseth Formula)
Magnum Pellets (14.1%AA) 14.6 grams = 0.516 ounces at 90 mins (First Wort Hopped)
Chinook Pellets (13%AA) 9.8 grams = 0.344 ounces at 90 mins (First Wort Hopped)
Centennial Pellets (9.5%AA) 14.6 grams = 0.516 ounces at 20 mins Cubed
Simcoe Pellets (13.2%AA) 14.6 grams = 0.516 ounces at 20 mins Cubed
Simcoe Pellets (13.2%AA) 9.8 grams = 0.344 ounces at 10 mins post cube addition
Centennial Pellets (9.5%AA) 9.8 grams = 0.344 ounces at 10 mins post cube addition
Simcoe Pellets (13.2%AA) 4.9 grams = 0.172 ounces at 5 mins post cube addition
Centennial Pellets (9.5%AA) 4.9 grams = 0.172 ounces at 5 mins post cube addition

Yeast:
Fermentis Safale US05 2L yeast starter

 

[Tahoose]

Had yesterday off work and was supposed to be doing some agency work at 5pm. Knocked out a a simple lager first for the day.

95%pils
5% carapils
Warrior for 22ibu fwh
Saaz for 3ibu at 20mins.
M84 Bavarian Lager

Then at 3pm my shift got cancelled and the boss suggested I take the time to brew another batch.

Based on the electric brewery's London pride clone.

92% ale
4% medium crystal
Target fwh
Northdown 20min
Challenger 20min
30ibu
OG 1:046
1099 Whitbread ale

Hopefully get another brewday in this weekend and that should see me set for all that I need.

 

[Topher]

Was going to brew a dunkel but realised i have no lager yeast ready and no german hops.

So its a Munich IPA tonight. All weyerman munich, mashed fairly low then chinook, citra and cascade.

Im yet to work out the hopping schedule. Might evendry it out with some sugaz.

Probably wlp060.

 

[Dan Pratt]

So its a Munich IPA tonight. All weyerman munich, mashed fairly low then chinook, citra and cascade.

Im yet to work out the hopping schedule. Might evendry it out with some sugaz.

100% Munich IPA - that sounds different and....malty. I like it.

I'd add 5% suagarz @ 10mins and for hops:

Chinook @ 60mins = 35ibu
Cascade/Chinook @ 15m & 5m = 15ibu each addition
Citra Dry Hopped @ 3g/L for 5-7days @ 20c

:icon_drool2: If you happen to have Magnum or Warrior on hand bitter with that to 35ibu and use the three C hops at 15, 5 and Dry Hop 3g/L

 

[Cervantes]

My second ever lager............

The first was so popular I'm brewing it again.



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Thirsty Point Lager
Brewer: Andy Woodford
Asst Brewer:
Style: German Pilsner
TYPE: All Grain
Taste: (Good)

Recipe Specifications
--------------------------
Boil Size: 25.30 l
Post Boil Volume: 20.80 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.046 SG
Estimated Color: 6.2 EBC
Estimated IBU: 30.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU -
3.80 kg Pilsner - Best Malz (3.5 EBC) Grain 1 95.0 %
0.20 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 5.0 %
50.00 g Saaz [4.00 %] - Boil 60.0 min Hop 3 28.6 IBUs
3.00 g Ployclar (Boil 15.0 mins) Fining 4 -
20.00 g Saaz [4.00 %] - Boil 5.0 min Hop 5 2.3 IBUs
2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 6 -


Mash Schedule: 01. BM 20L - Ale - Light Body
Total Grain Weight: 4.00 kg
----------------------------
Name Description Step Temperature Step Time
Mash In - Beta Glucana Add 28.05 l of water and heat to 40.0 C 40.0 C 10 min
Beta Amylase Heat to 65.0 C over 23 min 65.0 C 60 min
Alpha Amylase Heat to 71.0 C over 6 min 71.0 C 20 min
Mash Out Heat to 78.0 C over 7 min 78.0 C 15 min


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

 

[bconnery]

It's taken a bit longer than it looked like it would early on but I am finally brewing my 100th batch of all grain beer.
I blame Brisbane actually getting decent beers and bars for the slowdown on my early pace...
So I'm making a 100 IBU (nominal, actual measurement likely to vary due to utilisation etc.), aimed for 1.100 OG Sour Orange Imperial Black India Saison thing.
The Sour Orange is my secret ingredient, Looks like a manky orange but sour as can be.
A few people on here have tasted the beers I've made with it over the years. It adds a real sourness along with a citrus note that works particularly well in a saison but I've used it in flanders red type beers and also a black ipa once before...

Trying to marry together one of my favourite yeasts, 3711, some of my favourite hops, Centennial and almost anything from NZ, and the sour orange.
The beer will go on a yeast cake of the 3711 and I'll probably add in some Belle Saison yeast just because the beer is so big...
I'll adjust the brown sugar amount to add to the fermenter after a few days depending on the SG reading at the end of the boil.

Recipe: #100

Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l      
Boil Size: 27.00 l
Bottling Volume: 20.00 l
Estimated OG: 1.102 SG
Estimated Color: 40.6 SRM
Estimated IBU: 102.8 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU                 
3200.00 g             Pilsner (Weyermann) (1.7 SRM)            Grain         1        39.0 %        
2000.00 g             Munich I (Weyermann) (7.1 SRM)           Grain         2        24.4 %
300.00 g              Special B Malt (152.3 SRM)               Grain         3        3.7 % 
200.00 g              Carafa Special III (Weyermann) (470.0 SR Grain         4        2.4 %      
1000.00 g             Dry Malt Extract (3.0 SRM)               Extract       5        12.2 %        
500.00 g              Candi Sugar, Dark (275.0 SRM)            Sugar         7        6.1 %         
1000.00 g             Brown Sugar, Light (25.4 SRM)            Sugar         6        12.2 %        
         
20.00 g               Pacific Gem [16.00 %] - Boil 60.0 min    Hop           9        21.7 IBUs  
40.00 g               Waimea [17.20 %] - Boil 60.0 min         Hop           8        46.7 IBUs   
30.00 g               Centennial [9.60 %] - Boil 30.0 min      Hop           11       15.0 IBUs
30.00 g               Centennial [9.60 %] - Boil 20.0 min      Hop           12       11.8 IBUs
30.00 g               Centennial [9.60 %] - Boil 10.0 min      Hop           13       7.1 IBUs
10.00 g               Wai-iti [3.40 %] - Boil 5.0 min          Hop           14       0.5 IBUs       
30.00 g               Wai-iti [3.40 %] - Boil 0.0 min          Hop           16       0.0 IBUs

1.0 pkg               Belle Saison (Danstar #)                 Yeast         17       -             
1.0 pkg               French Saison (Wyeast Labs #3711)  Yeast         18       -             

750.00 ml             Sour Orange Juice (Boil 30.0 mins)       Flavor        10       -             
750.00 ml             Sour Orange Juice (Boil 0.0 mins)        Flavor        15       -

 

[Topher]

100% Munich IPA - that sounds different and....malty. I like it.

I'd add 5% suagarz @ 10mins and for hops:

Chinook @ 60mins = 35ibu
Cascade/Chinook @ 15m & 5m = 15ibu each addition
Citra Dry Hopped @ 3g/L for 5-7days @ 20c

:icon_drool2: If you happen to have Magnum or Warrior on hand bitter with that to 35ibu and use the three C hops at 15, 5 and Dry Hop 3g/L

Thanks. Was thinking of similar, maybe putting chinook in at 30min for 30IBU.

Altough i checked in the freezer and i dont have cascade....though i do have Amarillo and Summer but the writing has come off the bags and i cant tell which is which without steeping them.

I do have some por. Might just use that and make the dunkel instead. Decisions decisions.

 

[Bribie G]

Hammer of Doom
American Malt Liquor

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 7.350
Total Hops (g): 10.00
Original Gravity (OG): 1.080 (°P): 19.3
Final Gravity (FG): 1.020 (°P): 5.1
Alcohol by Volume (ABV): 7.86 %
Colour (SRM): 4.9 (EBC): 9.7
Bitterness (IBU): 13.1 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Pale Malt Barrett Burston (68.03%)
1.350 kg Polenta (18.37%)
1.000 kg Maltose Rice Syrup (13.61%)

Hop Bill
----------------
10.0 g Dr Rudi (Super Alpha) Pellet (12.2% Alpha) @ 60 Minutes (Boil) (0.5 g/L)

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


Single step Infusion at 68°C for 60 Minutes.
Fermented at 18°C with Wyeast 1272 - American Ale II


Recipe Generated with BrewMate

Haven't done a Malt Liquor for years, looking forward to this one: must buy some brown paper bags to swig the 40 ounce bottles from.

 

[madpierre06]

This was first lager I did on my stovetop BIAB, trying this time in my 3V. Was originally done as a Steinlager Pure clone'ish for a Kiwi mate, got reasonable reviews as a standalone beer so having another go at it.


LAGER 23L



Pilsner (Weyermann) - 4.260kg

Caramalt Malt (Barrett Burston) - 0.230kg

Munich I Weyermann - 0.140kg


Green Bullet 60mins 8gm
Super Alpha 30mins 6gm
Pacific Jade 15mins 9gm
Pacific Jade 0mins 11gm

2 pks swiss lager yeast from CraftBrewer

Mash temp 70 for 60 mins, then a 90 min boil.

O.G. 1.046 aiming for a F.G. of 1.013 - 1.015

Primary at 11 deg for 2 - 3 weeks, diacetyl rest if needed then secondary at 4 deg for 4 - 6 weeks. Botte conditioned for 2 - 3 weeks before drinking.

 

[Topher]

I finally cubed my munich thang.

There was a 4 deg discrepancy between my thermometers tonight so the 'actual' mash temp is a mystery....wanted 63 but i think it was closer to 66. Time to invest again.
I got slaughtered by mozzies, and I did drop most of my bag of citra on the floor.....so this better be worth it.

5kg weyerman munich I
400g [email protected]
30g Chinook @60
15g Chinook @15
15g Citra @15
15g Chinook@0
Bag dregs of (probably 30g) Citra@0

Shit brew days usually produce the best beer dont they? Looked and smelled wonderfull.

 

[Kumamoto_Ken]

No chilling an all-Simcoe APA at the moment. My first time using the hop, looking forward to it.

95% JW Ale
3% Medium Xtal
2% Dark Xtal

OG: 1.053

60minute hops to about 15IBU and another 25IBU cube hopped.
Will ferment using BRY-97.

 

[CrookedFingers]

Oh man.
Simcoe is my fave.
You will enjoy that one !