What are you brewing 2015?

[DJ_L3ThAL]

Bullshead summer saison yesterday. Second guessed our volumes and used the HLT dead space water for extra sparge water. Ended up with 1.035 not 1.038 OG but am extra 4 passata bottles of wort so should not have second guessed. Oh well something to make starters with our even reboil and add to FV to bump temp up to crazy saison temps!

 

[Weizguy]

More house wheat beer today. Up to the sacc rest now.


Schneider Weisse - Classic Euro beer
Brew Type: All Grain Date: 13/09/2015
Style: Weizen/Weissbier Brewer: Seth
Batch Size: 35.00 L Assistant Brewer: n/a
Boil Volume: 44.07 L Boil Time: 90 min
Brewhouse Efficiency: 85.0 % Equipment: 75 litre Techni-ice esky w manifold and 58 litre keggle


Ingredients Amount Item Type % or IBU
4.11 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 61.4 %
1.10 kg Pilsner (Weyermann) (3.3 EBC) Grain 16.5 %
1.10 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 16.5 %
0.38 kg Caramunich I (Weyermann) (100.5 EBC) Grain 5.6 %
42.00 gm Hallertauer Mittelfrueh [4.00%] (90 min) Hops 14.3 IBU
15.00 gm Hallertauer Mittelfrueh [4.00%] (15 min) Hops 1.4 IBU
1.18 tsp Brew Brite (Boil 0.0 min) Misc
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) [Starter 1000 ml] Yeast-Wheat

Beer Profile Estimated Original Gravity: 1.051 SG (1.044-1.052 SG) Measured Original Gravity: 1.048 SG
Estimated Final Gravity: 1.008 SG (1.010-1.014 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 12.0 EBC (3.9-15.8 EBC)
Bitterness: 15.7 IBU (8.0-15.0 IBU)
Estimated Alcohol by Volume: 5.6 % (4.3-5.6 %)


Mash Profile Name: Schneider Muli-step infusion Mash Tun Weight: 5.00 kg
Mash Grain Weight: 6.69 kg Mash PH: 5.4 PH
Grain Temperature: 17.0 C Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash-in ( hydration/ ferulic acid rest) 37.0 C 30 min
Protein rest (wheat beer) 50.0 C 20 min
Sacc rest 63.0 C 60 min
mash out Step 76.0 C 10 min


Mash Notes
Ferulic acid rest encourages phenols such as 4VG in wheat beer. Protein rest and low-end sacc rest to emulate Schneider character

 

[Fourstar]

Brewing up an amber. I hope to be cracking the keg by grand final day!

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: American Amber
Brewer: Braden
Style: American Amber Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 45.00 l
Boil Size: 56.45 l
Estimated OG: 1.057 SG
Estimated Color: 12.8 SRM
Estimated IBU: 69.6 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
9.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
9.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 3 73.5 %
2.00 kg Munich I (Weyermann) (7.1 SRM) Grain 4 16.3 %
0.60 kg Carared (20.0 SRM) Grain 5 4.9 %
0.50 kg Caraaroma (130.0 SRM) Grain 6 4.1 %
0.05 kg Wheat, Roasted (Joe White) (412.9 SRM) Grain 7 0.4 %
75.00 g Zythos [10.90 %] - Boil 60.0 min Hop 8 45.4 IBUs
60.00 g Columbus (Tomahawk) [14.60 %] - Boil 15. Hop 9 24.1 IBUs
70.00 g Equinox [14.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 11 -
0.10 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 12 0.8 %
60.00 g Galaxy [14.00 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs
60.00 g Mosaic [12.00 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body

----------------------------
Name Description Step Temperat Step Time
Mash In Add 38.00 l of water at 71.3 C 66.0 C 60 min
Mash Out Add -0.00 l of water and heat to 73.0 C 73.0 C 10 min


Notes:
------
1.058 @ 62 IBU

Dry hop:
Keg 1: 20g galaxy, 40g mosaic
Keg 2: 40g galaxy, 20g mosaic

 

[Brew Forky]

Knocking out Little Fellas Pale Ale. LCPA back in the day was the beer that awoke me to the fact that there is more to life than sucking back macro lagers. Years later, I'm an all grain brewer now thanks to Little Creature's effect on me. Made Boonies recipe several times when I was a Kits and Bits brewer, and I realised yesterday morning I haven't attempted it AG, so ran to the LHBS to pick up Argon's grain bill.

I only had 13g of EKG left but it should all work out. I've done the best I can in Brewmate in the hopping schedule, but to be honest, no chill does my head in and I don't feel like faffing around with mini boils or French presses today.

LFPA (American Pale Ale)

Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.01 %
Colour (SRM): 5.5 (EBC): 10.9
Bitterness (IBU): 38.3 (Average - No Chill Adjusted)

70.18% Barret Burston Ale
19.3% Munich I
5.26% Carapils (Dextrine)
5.26% Wheat Malt

0.6 g/L East Kent Golding (4.7% Alpha) @ 60 Minutes (Boil)
0.4 g/L Cascade (6.6% Alpha) @ 10 Minutes (Boil)
0.4 g/L Chinook (12.6% Alpha) @ 10 Minutes (Boil)
0.9 g/L Cascade (6.6% Alpha) @ 0 Minutes (Boil)
0.9 g/L Chinook (12.6% Alpha) @ 0 Minutes (Boil)


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

Fermented at 18°C with Wyeast 1056 - American Ale


Recipe Generated with BrewMate

 

[hoppinmad]

More house wheat beer today. Up to the sacc rest now.


Schneider Weisse - Classic Euro beer
Brew Type: All Grain Date: 13/09/2015
Style: Weizen/Weissbier Brewer: Seth
Batch Size: 35.00 L Assistant Brewer: n/a
Boil Volume: 44.07 L Boil Time: 90 min
Brewhouse Efficiency: 85.0 % Equipment: 75 litre Techni-ice esky w manifold and 58 litre keggle


Ingredients Amount Item Type % or IBU
4.11 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 61.4 %
1.10 kg Pilsner (Weyermann) (3.3 EBC) Grain 16.5 %
1.10 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 16.5 %
0.38 kg Caramunich I (Weyermann) (100.5 EBC) Grain 5.6 %
42.00 gm Hallertauer Mittelfrueh [4.00%] (90 min) Hops 14.3 IBU
15.00 gm Hallertauer Mittelfrueh [4.00%] (15 min) Hops 1.4 IBU
1.18 tsp Brew Brite (Boil 0.0 min) Misc
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) [Starter 1000 ml] Yeast-Wheat

Beer Profile Estimated Original Gravity: 1.051 SG (1.044-1.052 SG) Measured Original Gravity: 1.048 SG
Estimated Final Gravity: 1.008 SG (1.010-1.014 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 12.0 EBC (3.9-15.8 EBC)
Bitterness: 15.7 IBU (8.0-15.0 IBU)
Estimated Alcohol by Volume: 5.6 % (4.3-5.6 %)


Mash Profile Name: Schneider Muli-step infusion Mash Tun Weight: 5.00 kg
Mash Grain Weight: 6.69 kg Mash PH: 5.4 PH
Grain Temperature: 17.0 C Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash-in ( hydration/ ferulic acid rest) 37.0 C 30 min
Protein rest (wheat beer) 50.0 C 20 min
Sacc rest 63.0 C 60 min
mash out Step 76.0 C 10 min


Mash Notes
Ferulic acid rest encourages phenols such as 4VG in wheat beer. Protein rest and low-end sacc rest to emulate Schneider character

Brewing a double batch of this today, only subbing Vienna with Munich I and Hallertau with Czech Saaz. Have brewed this recipe multiple times before and it's always a winner. Never used the 3638 , as I've always loved the flavours produced by 3068. Cracking recipe Lez!

 

[fletcher]

Mid mash on the latest batch of Crazy Mexican.

2 row
Munich
Polenta
Caramunich

Galena to 19 IBU

54/62/68/72/78

A little extra munich in this batch to boost the malt a little.

Perfect summer slosher.

boom. looks awesome. i made a similar beer a while back and never used galena again, so decided to use it yesterday in an ipa haha. hopefully to get rid of it. hoping to be pleasantly surprised

 

[Tex N Oz]

An asswhoopin' from SWMBO if I collect any more beer gear.
Oh.. She just opened a can...

 

[Mr B]

We managed to get clear wort down to the last, which quite surprised me as that was 350 liters of wort with scrambled eggs at the hot break. Three things helped us with that, most likely: 1. The recirculation made sure the wort going into the kettle was very clear; 2. The Whirlfloc worked better than it ever has for me; and 3. Idzy's adjustable pickup tube lets you raise the pickup point up to about 1/4 of the depth of the kettle, effectively allowing the first 30-45 minutes of run off to act as more settling time. (When you turn the arm to its highest position the hole at the end is 1/4 of the total kettle height above the base of the kettle.) Then it gets turned lower as the wort gets lower.

We let the wort settle for about 20 minutes and then whirlpooled. I was sure we'd be sucking trub for the last half but slowly lowering the pickup tube keeps that from happening for the most part, and today, completely. Kind of blew my mind really.

We planned for about 20 liters of losses out of a total 320 liters of finished wort, so about 6.5%. However, looking into the bottom of the kettle after running off the cubes there was another 10 to 15 liters of clear wort in there. We just completely ran out of anything to put it in.

Nice one, very smart setup. Cheers

 

[yum beer]

boom. looks awesome. i made a similar beer a while back and never used galena again, so decided to use it yesterday in an ipa haha. hopefully to get rid of it. hoping to be pleasantly surprised

I haven't used it a lot but I like the results I've got with it.
My Mexicans have been bittered only for great results and I used some Galena to fill out an Aussie Lager when I was short on POR......picked up 2nd at the states, very good beer.
I don't know how you will go with it later in the boil, I've never experienced the black currant but maybe that is only when used late.

Gotta say its possibly my favourite hop smell wise when opening the pack, it's just so pungent and yummy ......and you don't need much.....that's ma short Scottish arms talken...

 

[yum beer]

After a fun day of pick ups and drop offs to train stations mid boil.....40 minutes each way to train plus mandatory this train wil arrive in....more minutes then it should.....this brew changed from a 60 minute bittering with an immersion chiller to finish and became a 40 minute addition with a 1 1/2 hour in keggle no chill cooling. Big healthy creamy hydration of a few 34/70's dumped in a bit back.....3 points over gravity and extra 1.8 litres, finally getting my numbers up on my system, was hitting 53% now getting just over 70% fairly consistently.....took a while to get the balance right with only doing 14 litre batches in the 40 litre techni-ice...but that's 3 in a row in the low 70's, time to adjust some numbers permanently.......ANYWAY, tasted fantastic out of the hydro. Czech lager taster during the arvo says its ready to fridge for 2 months lagering before summer indulgences, slight yeast problem has delayed its progression, 3 yeasts failed to fire over 4 days before getting it going with an emergency Coopers Euro yeast from Big W........batch number 87...Bad Luck Lager

 

[technobabble66]

Irish Red Ale

24L
OG=1.050
FG=1.013
IBU=21.5
EBC=34.6
alc=5.2%

3kg MO
1.2kg Boh Pils (to use up some extra, and to add a little honey-like element, maybe(?))
0.4kg Amber
0.15kg Med Crystal
0.1kg Pale Crystal
0.1kg Roasted Barley
0.05kg Acidulated

55/66/72/78 for 5/65/20/2
24L Mash, 15L Sparge

1.2g of CaSO4 & MgSO4, 2.9g CaCl2 into mash (forgot for the first 20mins of the mash)
0.8g CaSO4 & MgSO4, 1.8g CaCl2, & 0.2g Citric acid into sparge
0.5g CaSO4 & MgSO4, 1.0g CaCl2

10g Horizon @ FWH
15g Fuggles @ 40mins
10g EKG @ 40mins

Will be cubed, intending to use Wyeast 1089, in preparation to build up a yeast cake for the Infamous Bummock Wee Heavy afterwards.

 

[fletcher]

I haven't used it a lot but I like the results I've got with it.
My Mexicans have been bittered only for great results and I used some Galena to fill out an Aussie Lager when I was short on POR......picked up 2nd at the states, very good beer.
I don't know how you will go with it later in the boil, I've never experienced the black currant but maybe that is only when used late.

Gotta say its possibly my favourite hop smell wise when opening the pack, it's just so pungent and yummy ......and you don't need much.....that's ma short Scottish arms talken...

yeah, she's just an experiment this one. a small 10L batch. if i like it, i'll scale it up and if it's okay, i'll possibly adjust the recipe. if it sucks well, it's in bottles...it might age well haha. will let you know how i go with it.

 

[mje1980]

Re doing a porter after reading up on brown malt.

81% pils
4.8% brown malt
4.8% flaked triticale
3.6% Cara aroma
3.6% pale choc
2.4% black malt.

Willamette 60min

Whitbread

1048
30ibu

 

[menoetes]

More house wheat beer today. Up to the sacc rest now.


Schneider Weisse - Classic Euro beer
Brew Type: All Grain Date: 13/09/2015
Style: Weizen/Weissbier Brewer: Seth
Batch Size: 35.00 L Assistant Brewer: n/a
Boil Volume: 44.07 L Boil Time: 90 min
Brewhouse Efficiency: 85.0 % Equipment: 75 litre Techni-ice esky w manifold and 58 litre keggle


Ingredients Amount Item Type % or IBU
4.11 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 61.4 %
1.10 kg Pilsner (Weyermann) (3.3 EBC) Grain 16.5 %
1.10 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 16.5 %
0.38 kg Caramunich I (Weyermann) (100.5 EBC) Grain 5.6 %
42.00 gm Hallertauer Mittelfrueh [4.00%] (90 min) Hops 14.3 IBU
15.00 gm Hallertauer Mittelfrueh [4.00%] (15 min) Hops 1.4 IBU
1.18 tsp Brew Brite (Boil 0.0 min) Misc
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) [Starter 1000 ml] Yeast-Wheat

Beer Profile Estimated Original Gravity: 1.051 SG (1.044-1.052 SG) Measured Original Gravity: 1.048 SG
Estimated Final Gravity: 1.008 SG (1.010-1.014 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 12.0 EBC (3.9-15.8 EBC)
Bitterness: 15.7 IBU (8.0-15.0 IBU)
Estimated Alcohol by Volume: 5.6 % (4.3-5.6 %)


Mash Profile Name: Schneider Muli-step infusion Mash Tun Weight: 5.00 kg
Mash Grain Weight: 6.69 kg Mash PH: 5.4 PH
Grain Temperature: 17.0 C Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash-in ( hydration/ ferulic acid rest) 37.0 C 30 min
Protein rest (wheat beer) 50.0 C 20 min
Sacc rest 63.0 C 60 min
mash out Step 76.0 C 10 min


Mash Notes
Ferulic acid rest encourages phenols such as 4VG in wheat beer. Protein rest and low-end sacc rest to emulate Schneider character

I'm going to cube up this same recipe tomorrow two, though a smaller batch and with 3068 rather than 3638 as I couldn't get my hands on it... I'm really looking forward to this one as I hear it's a cracker.

 

[peekaboo_jones]

Got lazy but wanted a quick brew...
Cool Canadian:
1x Coopers Canadian Blonde can
1x light dry malt
20g Palisade @ 20 mins
20g Palisade @10 mins
US-05 yeast rehydrated, pitched at 20C and dropped temp down to 16C

 

[Danwood]

Tomorrow's brew day.

Imperial Amber Ale. Single batch - 22L

Simpsons Golden Promise - 36.6%
Bairds Maris Otter - 36.6%
JW Munich - 12.2%
JW Light Crystal - 7.3%
JW Wheat - 6.1%
JW Choc - 0.9%
JW Roast Barley - 0.4%

Magnum 10.5AA - 90mins - 50g - 54 IBU
Bramling Cross 6.1AA - 20mins whirlpool - 56g -10 IBU
2hr boil
Wy 1968

Sorry for the weird layout. Should be tasty though.

 

[IsonAd]

Lost my Pliny virginity today. It was everything I hoped it would be and more.

 

[pajs]

Had a go at adding rye into an Alt recipe today. No idea how this will turn out.

 

[Danscraftbeer]

Fark authenticity other than a guide to good balance beer.

My Red Ale

Profile:
OG = 1.054
FG = 1.008
IBU = 20.0
EBC = 19.0


25lt brew.

Grain Bill:
5.0kg Red X = 78.1%
0.5kg Toffee Malt = 7.8%
0.5kg Acid Malt = 7.8%
0.2kg Dark Munick = 3.1%
0.2kg Dark Crystal = 3.1%
Mashed in esky: Start temp at 63c. Drained and sparged 3 hours later. Sparge water treated to PH-6.0. Calcium/citric acid, etc.


Hops:
40g Mosaic for 15 minutes. (This style doesn't want any hop flavours, only bitterness enough to offset the very malty yield. I may have already overthrown hop flavors as it is with the Mosaic. They are a Bronko! :beerbang:
Yeast: WLP004. Started in 1200ml for 8 hours then pitched whole.

Notes: The mash showed an impressive Redness to begin with. Smells awesome. I think this will be another good one. :beerbang: B)

 

[technobabble66]

^^ 500g's of Acidulated malt in 25L!!
Holy mouth puckering, Batman! That's a lot of acid malt.
Shouldn't it be, say, around 100-150g? Or is it a typo for 50g?
Have you used that much acid malt before, Danscraftbeer?
Otherwise it looks v tasty!