What are you brewing 2015?

[SBOB]

why the long boil where an extra little grain and hops would get the same gravity and bitterness?

Not questioning, just curious.

Cheers

my birko urn doesn't have the most vigorous of boils, so 90mins gets me a good evap amount (I only get about 2.9L/hr so a 60min boil isnt a big enough evap % from what I remember)
I use biabacus for my calcs and a 90min mash, 90 min boil seems to work well

 

[Mr B]

Fair nuff, thanks

 

[technobabble66]

Also a 90min boil can help to subtly develop the malt elements (maltiness) to some extent.
Though that appears not to be why SBOB is doing it.
I do 90min boils for the impact on the malt flavours (and to ensure a really really complete hot break)

2c

 

[Danscraftbeer]

I do long boils for necessity. Sparging to a Gravity of 1.010. Larger pre boil volume and then comes the efficiency with Maltyness. Yummy! :chug:

 

[droid]

mashing in a euro lager now

should come in just under 5% 34ibu
mashing at 64
100% light lager malt from gladfield malt
magnum to bitter and some at 15mins accompanying some saaz then lots of saaz at 0 and whirpool
running this one through the chiller and pitching with urquell slurry fermenting at 9 then bumping to 16 then crashing

hopefully a nice noble, christmas lager with refreshing saaz

 

[Nizmoose]

Trying a double brew day:
Sierra Nevada IPA test batch (7L 85% eff, 1.071 OG 58 IBU)
1.8kg Pale Malt
100g Crystal 60L

9g Magnum @ 60 minutes
11g Crystal @ 5 minutes
11g Magnum @ 5 minutes
7g each of Citra magnum and crystal dry hopped for 7 days

Fermented with US-05

Full recipe here: https://www.brewtoad.com/recipes/sierra-nevada-torpedo-test-batch-size-a38a48

False German Pils (fermented with notto at 12C)

13L 85% eff 1.050 OG 32 IBU
2.1kg wey pils
100g Carapils
100g Cane Sugar

12g magnum @ 60 mins

Fermented with notto

Full recipe here: https://www.brewtoad.com/recipes/false-german-pils-3e40e8

 

[Brew Forky]

Sierra Nevada IPA test batch (7L 85% eff, 1.071 OG 58 IBU)
1.8kg Pale Malt
100g Crystal 60L

9g Magnum @ 60 minutes
11g Crystal @ 5 minutes
11g Magnum @ 5 minutes
7g each of Citra magnum and crystal dry hopped for 7 days

Fermented with US-05

Full recipe here: https://www.brewtoad.com/recip

Working on that myself lately, putting the figures through Brewmate and deciding how to no chill. Although it's a killer froth, I'm not paying 90 bucks a carton for it. Thank God for home brewing. Good Luck!

 

[Nizmoose]

Working on that myself lately, putting the figures through Brewmate and deciding how to no chill. Although it's a killer froth, I'm not paying 90 bucks a carton for it. Thank God for home brewing. Good Luck!

Haha thanks! Funnily enough it is being made upon request of a mates brother who shares your opinion on the cost, put me up to the challenge of trying to get a close imitation.

 

[Nizmoose]

Trying a double brew day:
Sierra Nevada IPA test batch (7L 85% eff, 1.071 OG 58 IBU)
1.8kg Pale Malt
100g Crystal 60L

9g Magnum @ 60 minutes
11g Crystal @ 5 minutes
11g Magnum @ 5 minutes
7g each of Citra magnum and crystal dry hopped for 7 days

Fermented with US-05

Full recipe here: https://www.brewtoad.com/recipes/sierra-nevada-torpedo-test-batch-size-a38a48

False German Pils (fermented with notto at 12C)

13L 85% eff 1.050 OG 32 IBU
2.1kg wey pils
100g Carapils
100g Cane Sugar

12g magnum @ 60 mins

Fermented with notto

Full recipe here: https://www.brewtoad.com/recipes/false-german-pils-3e40e8

The pils sure as shit isn't being brewed today, just finished with the SN IPA and don't plan on going till 11pm

 

[Brew Forky]

Haha thanks! Funnily enough it is being made upon request of a mates brother who shares your opinion on the cost, put me up to the challenge of trying to get a close imitation.

Puts a little tear in the eye:

https://www.owliquors.com/sierra-nevada-torpedo-extra-ipa-12-pack-bottles

 

[SBOB]

Puts a little tear in the eye:

https://www.owliquors.com/sierra-nevada-torpedo-extra-ipa-12-pack-bottles

yep. when I was in the US/California earlier this year seeing 6 packs of the Sierra Nevada range for $9.99 made me consider applying for citizenship

 

[seamad]

Last day of school holidays so my brother and kids coming up for a double double brew day. First off the mark is a smash ( almost ):

90% MO
10% pale wheat
54/15, 68/45, 72/15,78/10
magnum @ 60min to get total ibu to about 30
mosaic 25g per cube, same dry hopped
OG 1048
1272 yeast

Second double is a Wit
45% pils
43% raw wheat
5% oats
5% naked oats
2% Acid
42/15,raise to 66 over 45min, 66/30,72/20, 78/10
1.045
Calypso 13.8 ibu @ 45min
15-20g indian coriander @5min
15g orange/madarin peel @5min
6g " " per cube
forbidden fruit yeast


Hasn't started well, weather has warmed up and the POS chugger pump overheated after 20minutes, just when I was about to transfer 2nd infusion water to the smash, transferred via bucket.Hopefully the RIMS pump works a bit better, got the alarm set in case.

 

[Coodgee]

Last day of school holidays so my brother and kids coming up for a double double brew day. First off the mark is a smash ( almost ):

Second double is a Wit
45% pils
43% raw wheat
5% oats
5% naked oats
2% Acid
42/15,raise to 66 over 45min, 66/30,72/20, 78/10
1.045
Calypso 13.8 ibu @ 45min
15-20g indian coriander @5min
15g orange/madarin peel @5min
6g " " per cube
forbidden fruit yeast


Hasn't started well, weather has warmed up and the POS chugger pump overheated after 20minutes, just when I was about to transfer 2nd infusion water to the smash, transferred via bucket.Hopefully the RIMS pump works a bit better, got the alarm set in case.

must be the day for wits. I put this one down today:

45% pils
45% flaked wheat
10% oats

50/15, 68/90, 75/10

Hallertau to 12 IBU @ 60
11g indian coriander @5min
50g orange zest @5min
1 gram camomile
3944 Belgian Wit Yeast

Longest brew day ever. 2 hour mash with a 90 minute boil, filter got clogged so it cooled really slowly. Still cleaning out my grainfather now and started at 10am!

 

[seamad]

must be the day for wits. I put this one down today:

45% pils
45% flaked wheat
10% oats

50/15, 68/90, 75/10

Hallertau to 12 IBU @ 60
11g indian coriander @5min
50g orange zest @5min
1 gram camomile
3944 Belgian Wit Yeast

Longest brew day ever. 2 hour mash with a 90 minute boil, filter got clogged so it cooled really slowly. Still cleaning out my grainfather now and started at 10am!

Good wit weather for sure. 8 hours all up for 4 cubes today. RIMS element will need a good soak after the wit, nothing unusual though for all that raw wheat.
The 4 kids got a bit feral with the heat, put them in front of minions with the aircon and they settled, need to get the pool cleaned up.
Being the big brother I get my brother to do most of the cleaning, I do give him free kegged beer though.

 

[yum beer]

Knocking out a summer ale tomorrow or Wednesday...depends on factors.

Pils
GP
Munich
Wheat
Carahell

Super Alpha to bitter
Galaxy and Cascade for flavour and aroma

Mix of US-05 and London Ale for a bit of character.

 

[djgilmore]

Brewed this one on the Weekend:

Bohemian Pilsner
(bit of a cheats Pilsner as the last decocted one was alot of work - tasty though)

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.120
Total Hops (g): 83.00
Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 4.90 %
Colour (SRM): 5.0 (EBC): 9.9
Bitterness (IBU): 41.0 (Average)
Brewhouse Efficiency (%): 76
Boil Time (Minutes): 60

Grain Bill
----------------
4.800 kg Pilsner (93.75%)
0.220 kg Melanoidin (4.3%)
0.100 kg Carahell (1.95%)

Hop Bill
----------------
13.0 g Saaz Pellet (3.5% Alpha) @ 80 Minutes (First Wort) (0.6 g/L)
10.0 g Magnum Pellet (12.9% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
30.0 g Saaz Pellet (3.5% Alpha) @ 25 Minutes (Boil) (1.3 g/L)
30.0 g Saaz Pellet (3.5% Alpha) @ 5 Minutes (Boil) (1.3 g/L)

(Hops were added as above and no chilled to achieve ~41IBU)

Misc Bill
----------------
2.0 g Calcium Chloride @ 90 Minutes (Mash)

Single step Infusion at 64°C for 90 Minutes.
Fermented at 10°C with Saflager S-189

 

[Rocker1986]

I'll be brewing another batch of my Bo Pils on Saturday. For this one I've played around with the late hop addition to see how it turns out. Also will be using all distilled water and re-adding minerals, as the previous batches done this way turned out better than the last one with untreated tap water.

This is a no-chill recipe and nothing has been adjusted for it, as per my normal procedure. Mashing at 63C for 50 mins, 70C for 30 mins then mash out. I used a single infusion mash at 65C in Beersmith to more accurately predict the FG that I've ended up with on previous batches by doing this mash schedule.

Bohemian Pilsner V4

Type: All Grain
Batch Size: 25.00 l
Boil Size: 34.00 l
Boil Time: 90 min
Brewer: Kelsey
Equipment: Electric Urn (10 Gal/40 L) - BIAB
Efficiency: 72.50 %
Est Mash Efficiency: 81.7 %

Ingredients

5.000 kg Bohemian Pilsner (Weyermann) (3.9 EBC) Grain 1 95.1 %
0.250 kg Munich II (Weyermann) (16.7 EBC) Grain 2 4.8 %
0.010 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 3 0.2 %
50.00 g Saaz (3.03 %) - First Wort 90.0 min Hop 4 17.1 IBUs
50.00 g Saaz (3.03 %) - Boil 80.0 min Hop 5 15.4 IBUs
75.00 g Saaz (3.03 %) - Boil 10.0 min Hop 6 7.9 IBUs
1.0 pkg Urquell Lager (Wyeast Labs #2001) Yeast 7 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.048 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 40.4 IBUs
Est Color: 9.5 EBC

 

[Coodgee]

I've got 3 out of my 6 beers kegged for my Oktoberfest party next Saturday.

1. Munich Helles - kegged and carbonated and tasting great after lagering for a good 10 weeks.
2. Hefeweizen - kegged and carbed. tastes nice but has a bit of a hammy smell to it that is disipating with time. Maybe this is the clove flavour? I didn't get any bubblegum or banana from WY3068
3. Dunkelweizen - kegged and chilling as of today. This is a really nice beer with a bit of banana to it - same WY3068.
4. Australian Galaxy Wheat - Just pulled 120 grams of galaxy out of the secondary cube after dry hopping for 2.5 days. Will cold crash and keg next week.
5. Simcoe/Cascade/Amarillo APA - Sitting at 1010 in primary. Will dry hop and cold crash and keg next week. planning 40/40/40g Simcoe/Cascade/Amarillo dry hop for 2 days.
6. Belgian Wit - Recipe above, currently chugging away in primary about half done. Will keg and chill next Thursday or Friday. Hopefully it will be done.

Should be something there for everyone. I just hope 114 litres of beer will be enough for 45 people. Half of them will be girls who will have 1 or 2 and then probably switch to wine. Would be a tragedy to run out of beer.

 

[Fourstar]

in preparation for fresh hops from the 2015 Northern hemisphere hop harvest. It's time for a clean out. By the way, my 'cleanout' IIPA got 3rd in VICBREW :beerbang:

i should do it more often!

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Clean out Pale
Brewer:
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 45.00 l
Boil Size: 56.45 l
Estimated OG: 1.056 SG
Estimated Color: 5.8 SRM
Estimated IBU: 43.3 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 -
6.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
8.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 3 66.7 %
2.00 kg Wheat Malt, Malt Craft (Joe White) (2.0 Grain 4 16.7 %
1.50 kg Munich I (Weyermann) (7.1 SRM) Grain 5 12.5 %
0.50 kg Carared (20.0 SRM) Grain 6 4.2 %
50.00 g Centennial [10.00 %] - Boil 60.0 min Hop 7 27.8 IBUs
40.00 g Galaxy [14.00 %] - Boil 15.0 min Hop 8 15.5 IBUs
50.00 g Equinox [14.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
50.00 g Mosaic [12.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 11 -


Mash Schedule: Single Infusion, Medium Body

----------------------------
Name Description Step Temperat Step Time
Mash In Add 37.00 l of water at 71.4 C 66.0 C 60 min
Mash Out Add -0.00 l of water at 73.0 C 73.0 C 10 min


Notes:
------
39IBU @ 45 L

 

[Adam Howard]

Knocking this out today, last of three beers to be on tap for an Oktoberfest themed party on the 24th.

Dunkelweizen

Recipe Specifications
--------------------------
Boil Size: 35.98 l
Post Boil Volume: 25.48 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.052 SG
Estimated Color: 22.0 SRM
Estimated IBU: 17.6 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 85.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.20 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
1.10 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1.70 kg Pilsen (BestMälz) (1.8 SRM) Grain 3 34.5 %
1.00 kg Wheat (BestMälz) (2.3 SRM) Grain 4 20.2 %
1.00 kg Wheat Dark (BestMälz) (7.6 SRM) Grain 5 20.2 %
0.60 kg Munich I (Weyermann) (7.1 SRM) Grain 6 12.1 %
0.44 kg Gladfield Roasted Wheat (279.2 SRM) Grain 7 8.9 %
0.20 kg Caramel Malt - 40L (Briess) (40.0 SRM) Grain 8 4.0 %
10.00 g Magnum [12.70 %] - First Wort 90.0 min Hop 9 17.6 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 10 -


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 4.95 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 10.00 l of water at 55.2 C 50.0 C 30 min
Saccharification Add 7.50 l of water at 93.9 C 67.0 C 60 min
Mash Out Add 10.00 l of water at 99.3 C 78.0 C 10 min

Sparge: Fly sparge with 13.43 l water at 75.6 C
Notes:

Brewing salts added to HLT full volume for mash and sparge.