What are you brewing 2015?

[Dan Pratt]

Dr Bells Yellow Rose Ale

OG 1045
FG 1011
IBU 35
EBC 10
Vol 20lt

85% Maris Otter
10% Flaked Oats
5% Wheat ( not enough flaked oats so subbed in the wheat )

Mash @ 66c for 60mins

5:1 ratio sulphate to chloride

Boil 60mins

FWH with Magnum 10g = 12ibu
56g Amarillo @ 7mins = 17ibu
56g Amarillo whirlpooled 10mins = 6ibu

Fermented with BRY97 - West Coast Ale

Dry hopped twice with Amarillo, 56g for 4 days then add another 56g for another 4days.

Loading this one up with Amarillo after buying a 500g bag

 

[indica86]

Just bottled 50 litres with another 25 to go… need to free up 4 bottles for that.
Threw my Big Red Rye in the FV and have just put the following on…

Recipe: Hop2iT XII
Brewer: Grumpy
Style: American IPA

Recipe Specifications
————————–

Batch Size (fermenter): 23.00 l
Estimated OG: 1.067 SG
Estimated Color: 12.0 EBC
Estimated IBU: 68.4 IBUs

Ingredients:
————

3.50 g Gypsum (Calcium Sulfate)
1.50 g Calcium Chloride (Mash 60.0 mins)
1.50 g Epsom Salt (MgSO4) (Mash 60.0 mins)
5.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB 76.9 %
1.00 kg Munich II (Weyermann) (16.7 EBC) 15.4 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) 7.7 %
20.00 g Dana - FWH 27.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
50.00 g East Kent Goldings (EKG) - Steep 6.2 IBUs
50.00 g Galaxy - Steep 18.4 IBUs
50.00 g Sticklebreact - Steep 16.4 IBUs
25.00 g Galaxy - Dry Hop
25.00 g Sticklebreact - Dry Hop


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 6.50 kg
——————————————-

 

[GABBA110360]

I done brew about 2 weeks ago that has in my opinion turned out pretty good.
was aiming at a easy drinker.
46 l batch
8 kg wey prem pils
1 kg jwm munich1
1 kg wheat
mash 64c
0.5wey carapils
chinook @60 14.15 ibu
50 g cascade 7.9 in cube
50g chinook 14.8 in cube
dry hop 50 of cascade and chinook 3 days
us-o5
no chill
70% eff approx. 5% 29 ibu
I no chill but for this beer I cubed @ 95 deg then through cubes in ice slurry asap
got temp down below 80 pretty quick
tastes pretty bloody nice@ a week in keg holds head, lacing all boxes ticked I think
cheers

 

[technobabble66]

Sunday's brewing effort. An Amber Ale that's basically a big, expensive starter for an AIPA.

Fat Amber 1.0
Vol=26 L
OG=1.048
FG=1.012
IBU=36.5
EBC=28.4
alc=5%

2.05kg Boh Pils
1.5kg Vienna
0.6kg Munich 2
0.4kg Victory
0.2kg Med Crystal
0.1kg Pale Crystal
0.1kg Melanoiden
0.05kg Roasted Barley

1.4g each of CaSO4, 1.2g MgSO4, 2.4g CaCl2 into mash
1.1g CaSo4, 0.9g MgSO4, 1.8g CaCl2 into sparge
0.5g each of CaSO4 & MgSO4, 1g CaCl2 into boil

20L Mash, 15L sparge
55/66/72/78 for 5/70/20/2

4g Horizon FWH
10g Fuggles cube-hopped (calc'ed as 20mins)
7g Citra cube-hopped (calc'ed as 20mins)
14g Chinook cube-hopped (calc'ed as 20mins)
20g Cascade cube-hopped (calc'ed as 20mins)
20g each of Citra & Cascade dry-hopped

Boiled down to 19L to fit into the cube. To be diluted up to target vol when fermented.

Threw the hops in after the cube had been filled to minimise the loss of volatile oils.

5g Horizon boiled for 10mins argon-method in a lame attempt to increase the bitterness slightly (2 IBUs !!) - the cube was a little cooler than intended due to delays filling it before the hops went in.

Pitched WLP-051 after it sat a few days in the cube, Fermenting at 19°C.

 

[DJ_L3ThAL]

Throwing in hops after filling, ya learn something everyday!

 

[technobabble66]

Well... We'll see what it does.

The theory is good. And you know I love a good theory! :lol:
Whether it make SFA difference, who knows?!

The bugger is to work out what's happening with the bitterness as the wort is obviously cooler than if you have the hops in at the start.
It certainly makes a difference in what you can smell. Last time I filled a cube with the hops already in there I was breathing in heavenly hops oils for a good 5-10mins (I sure it'd be 2mins if I had a system doing multiple cubes in one hit, but I don't). This way, it's one quick lungful then on goes the lid. It's gotta help a bit!!

Just top-cropped the WLP-051 into my 4C's AIPA where I did the same cube hopping. Bitter as ****, so no probs on that front with this one at least! See if the flavour comes they as well.

 

[kaiserben]

What style would you call this with all that Vienna in it? American Pale Ale? Golden Ale?

[SIZE=14.6667px]Predicted OG: 1.052 SG[/SIZE][SIZE=14.6667px] [/SIZE]
[SIZE=14.6667px]Predicted FG: 1.012 SG[/SIZE][SIZE=14.6667px] [/SIZE]
[SIZE=14.6667px]Est ABV: 5.3 %[/SIZE][SIZE=14.6667px] [/SIZE]
[SIZE=14.6667px]SRM: 20.1 EBC[/SIZE]
[SIZE=14.6667px]IBU: 39.3 IBUs[/SIZE]

[SIZE=14.6667px]75% Pale Malt, Maris Otter [/SIZE]
[SIZE=14.6667px]10% Vienna Malt (Weyermann) [/SIZE]
[SIZE=14.6667px]5% Carabohemian (Weyerman) [/SIZE]
[SIZE=14.6667px]5% Caramel Wheat Malt [/SIZE]
[SIZE=14.6667px]5% [/SIZE][SIZE=14.6667px]Gladfield Gladiator (Dextrin)[/SIZE][SIZE=14.6667px] [/SIZE]

[SIZE=14.6667px]FWH with Magnum for [/SIZE][SIZE=14.6667px]15.1 IBUs [/SIZE]
@ 60 min Magnum for 8.8 [SIZE=14.6667px]IBUs [/SIZE]
[SIZE=14.6667px]@ 20 min [/SIZE][SIZE=14.6667px]Amarillo for [/SIZE][SIZE=14.6667px]11.9 IBUs [/SIZE]
[SIZE=14.6667px]Steep/Whirlppol Amarillo for 10 mins for 3.6 IBUs [/SIZE]

[SIZE=14.6667px]US-05 yeast [/SIZE]

[SIZE=14.6667px]Will dry hop with Willamette @ 1.1g/L. [/SIZE]

 

[menoetes]

That's not too much vienna, maybe a Bright Ale at best but probably just a Pale ale though... it depends on how fancy you're feeling when labelling the bottles. h34r:

 

[waggastew]

Beer based on Moondog/Beer Deluxe Collab 'Splice of Heaven'. I actually haven't got to try the original but through of it when asked to brew an xmas beer for a mate who is doing a case swap at work. He doesn't really drink much beer but loves ice cream.

Mine will be a bit lower ABV and bitterness after reading some feedback on the commercial beer online. My base beer is a Rye version of Dr Smurto's Golden Ale with NZ hops, Moteuka and Kohatu. I have brewed it before and it already tastes like a Pinelime Splice. A bit of Lactose (I may add more in secondary), pineapple, vanilla and lime zest and it should be spot on (or very ordinary!)

Recipe: PLS-1 Pine Lime Splice IPA 
Style: American IPA
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 24.76 l
Post Boil Volume: 19.76 l
Batch Size (fermenter): 16.00 l   
Bottling Volume: 14.00 l
Estimated OG: 1.060 SG
Estimated Color: 7.9 SRM
Estimated IBU: 38.8 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 72.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.00 kg               Pale Malt (2 Row) US (2.0 SRM)           Grain         1        75.5 %        
0.60 kg               Rye Malt (4.7 SRM)                       Grain         2        11.3 %        
0.40 kg               Munich Malt - 10L (10.0 SRM)             Grain         3        7.5 %         
0.20 kg               Caramunich Malt (56.0 SRM)               Grain         4        3.8 %         
0.10 kg               Milk Sugar (Lactose) (0.0 SRM)           Sugar         5        1.9 %         
15.00 g               Kohatu [6.80 %] - Boil 60.0 min          Hop           6        14.0 IBUs     
15.00 g               Motueka [7.00 %] - Boil 60.0 min         Hop           7        14.5 IBUs     
0.85 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        8        -             
15.00 g               Kohatu [6.80 %] - Boil 10.0 min          Hop           9        5.1 IBUs      
15.00 g               Motueka [7.00 %] - Boil 10.0 min         Hop           10       5.2 IBUs      
20.00 g               Kohatu [6.80 %] - Boil 0.0 min           Hop           11       0.0 IBUs      
20.00 g               Motueka [7.00 %] - Boil 0.0 min          Hop           12       0.0 IBUs      
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         13       -             
0.85 tsp              Yeast Nutrient (Primary 3.0 days)        Other         14       -             
2.00 Items            Lime Zest - Fresh (Secondary 0.0 mins)   Flavor        15       -             
800.00 g              Pineapple Canned (Secondary 0.0 mins)    Other         16       -             
1.00 Items            Vanilla Bean (Secondary 0.0 mins)        Spice         17       -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.30 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 18.06 l of water at 72.9 C          65.0 C        60 min        

Sparge: Batch sparge with 2 steps (1.78l, 14.63l) of 75.6 C water

 

[Spohaw]

^^^^ that sounds great

 

[fletcher]

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

i'm interested trying a low-ferment with notto - can it ferment that low? do you use two packs?

 

[hwall95]

Time to brew another single hop APA, Chinook this time! Last brew before I get stuck into study for uni exams.

Grains:
3.75kg Maris Otter
1.1kg Munich I
0.27kg Wheat Malt
0.27kg Pale Crystal

Hops:
10g @ 60min
40g @ cube
50g - Dry Hop

Yeast:
M44 Ale Yeast - probably make a 1L starter just to get it going.

 

[Red Baron]

QLD Lager 27L
4.6kg Ale
0.1kg Crystal 60
0.3Kg Sugar

25g Cluster @ 60
16g Cluster @ 10

Fermented at 12deg with S-189 (yeast cake from previous batch).
Summer's coming quick!

Cheers,
RB

Edit- 27L, not 25. Got 1050 when I was aiming for 1046- Bonus!

 

[stewy]

As soon as I get back from Korea I will be brewing the Can You Brew It Deschuttes Mirror Pond Clone

OG 1053
42 IBU

90 min boil

5.23 Marris Otter
400g Crystal 75
90g Carapils

28g Cascade 6%AA at 85 min
28g Cascade at 30min
28g Cascade at 5min
28g Cascade at 0min

21g Cascade Dry hop

Mash at 65C

Wyeast 1968

Ferment at 18.5C for 4 days then free rise to 22C

Should be peaking right around Xmas

 

[stewy]

.

 

[Brew Forky]

i'm interested trying a low-ferment with notto - can it ferment that low? do you use two packs?

One pack of Notto fermented me old Mum last time she was visiting from QLD whilst the fermentation fridge was active.

 

[Kumamoto_Ken]

An American Wheat underway (early start to make sure I can get the kids to Auskick).

50:50 BB Ale and BB Wheat.

Small amount of Horizon for bittering.
Simcoe and Chinook at flameout.
Sorachi Ace and Chinook in the cube.
IBUs (calc) at 25.

OG: 1.052
Will ferment using BRY-97.

 

[mje1980]

Haven't brewed for ages, but keen to brew a few more lagers for the hot months. First try with mex lager turned out pretty good so will try a xxxx gold type 3%er and maybe a similar strength dark lager with a tiny amount of choc malt and some carahell

 

[mondestrunken]

Old Ale ~1.080 OG

Maris Otter, Simpsons Dark Crystal, Victory and some flaked barley. Target hops for 50 IBU, and 5g Styrian Goldings 10 minutes before flameout (all advice on Old Ales says no late hops, but I couldn't help it!)

Mash in at 6am this morning, can anyone beat that?

 

[droid]

Lager 42ltrs
Around 5%
Light lager malt 100%
Step mashed if poss ~ thanks Grant!
55/63/65/72/76 for 5/60/20/30/10
Magnum to 33ibu
Saaz late and maybe some Nelson Savin or something else if not enough saaz, just did a saaz one so maybe something else
Fermented at 9 raised to 16 dropped to 0
Urquell slurry