What are you brewing 2015?

[mofox1]

Also going to knock out a somewhat Americanized dry stout. Not really American since it's my own home grown Chinook, but anyway....

American Dry Stout
Dry Stout

Recipe Specs:
Batch Size (L): 25.0
Total Grain (kg): 4.400
Total Hops (g): 85.00
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.42 %
Colour (SRM): 36.0 (EBC): 70.9
Bitterness (IBU): 42.4 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 60

Grain Bill:
3.300 kg Gladfields Ale Malt (75%)
0.500 kg Flaked Barley (11.36%)
0.200 kg Black Malt (4.55%)
0.200 kg Chocolate (4.55%)
0.200 kg Wheat Malt, Roasted Dark (Briess Midnight Wheat) (4.55%)

Kettle Additions:
10.0 g Columbus Pellet (13.6% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
30.0 g East Kent Golding Pellet (4.5% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
1.3 g Whirlfloc Tablet @ 10 Minutes (Boil)
4.0 g Yeast Nutrient @ 10 Minutes (Boil)
15.0 g East Kent Golding Pellet (4.5% Alpha) @ 0 Minutes (Boil) (0.6 g/L)

Cube Additions:
20.0 g Chinook Leaf (12.3% Alpha) @ 0 Minutes (Aroma) (0.8 g/L)
10.0 g East Kent Golding Pellet (4.5% Alpha) @ 0 Minutes (Aroma) (0.4 g/L)

Single step Infusion at 63°C for 60 Minutes.
Fermented at 19°C with WLP004 - Irish Ale

 

[Kumamoto_Ken]

Moo-Brew Saison mashing now, recipe from a Beer and Brewer mag.

Pils 71.9%
Pale Wheat 15.6%
Munich 9.4%
Flaked Barley 3.1%

EKG @ 60min to 21IBU
Hallertau and Styrians cube hopped.

Will ferment using WLP-585, Belgian Saison III

Mashed in just after the RWC final finished...might be cubed before SWMBO gets out of bed.

 

[waggastew]

IPA from the Pour Report (link below). Thought I had stuffed up the mash as my numbers were way low at the start of the boil. Then had a brain flash, the recipe has 650g of cane sugar I had forgotten. Crisis averted.

Recipe: STI-1 Single Tap IPA from the Pour Report http://www.thepourreport.com/single-tap-ipa-3-0-recipe-review/
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 33.08 l
Post Boil Volume: 28.08 l
Batch Size (fermenter): 24.00 l   
Bottling Volume: 22.00 l
Estimated OG: 1.062 SG
Estimated Color: 6.8 SRM
Estimated IBU: 67.6 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 70.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
2.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -             
3.60 kg               Pale Malt (2 Row) US (2.0 SRM)           Grain         3        49.7 %        
1.80 kg               Pale Malt, Maris Otter (3.0 SRM)         Grain         4        24.8 %        
0.60 kg               Munich Malt - 10L (10.0 SRM)             Grain         5        8.3 %         
0.30 kg               Wheat Malt, Ger (2.0 SRM)                Grain         6        4.2 %         
0.24 kg               Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         7        3.3 %         
0.05 kg               Acid Malt (3.0 SRM)                      Grain         8        0.7 %         
4.00 g                Magnum [12.00 %] - First Wort 30.0 min   Hop           9        3.8 IBUs      
0.65 kg               Sugar, Table (Sucrose) (1.0 SRM)         Sugar         10       9.0 %         
1.11 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        11       -             
15.00 g               Centennial [10.00 %] - Boil 10.0 min     Hop           12       5.1 IBUs      
15.00 g               Saaz - Czech [5.00 %] - Boil 10.0 min    Hop           13       2.5 IBUs      
85.00 g               Amarillo [9.20 %] - Steep/Whirlpool  25. Hop           14       25.4 IBUs     
50.00 g               Citra [12.00 %] - Steep/Whirlpool  25.0  Hop           15       19.5 IBUs     
28.00 g               Centennial [10.00 %] - Steep/Whirlpool   Hop           16       9.1 IBUs      
14.00 g               Saaz - Czech [5.00 %] - Steep/Whirlpool  Hop           17       2.3 IBUs      
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         18       -             
1.11 tsp              Yeast Nutrient (Primary 3.0 days)        Other         19       -             
42.00 g               Amarillo [9.20 %] - Dry Hop 3.0 Days     Hop           20       0.0 IBUs      
40.00 g               Citra [12.00 %] - Dry Hop 3.0 Days       Hop           21       0.0 IBUs      
14.00 g               Centennial [10.00 %] - Dry Hop 3.0 Days  Hop           22       0.0 IBUs      


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 7.25 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 21.70 l of water at 73.2 C          65.0 C        60 min        

Sparge: Batch sparge with 2 steps (3.69l, 18.79l) of 75.6 C water

 

[Midnight Brew]

A quick brew then off to the Public Brewery for refreshments.

Carly's Amber Ale
89.5% Base Malts
10% Crystal Malts
0.5% Chocolate

FWH Magnum
Cube I: Centennial and Chinook to 0.6 ratio with generous dry hop
Cube II: Centennial and Columbus to 0.6 ratio with generous dry hop

Balanced water profile
1047 with Greenbelt down to 1010.

 

[Danwood]

Their Cellar Door is open at swanky Eastland now too, MB, just in case you weren't aware.

 

[fraser_john]

Ongoing tuning of this recipe, upped the Vienna to get some more bready malty flavour in it. Going to use yeast that is left over in the bottom of the keg that has just blown, so might see some interesting results out of this batch!

Brewing Date: Monday November 02, 2015
Head Brewer:  John M Fraser
Asst Brewer:  
Recipe:       McKenzie Wheat

Recipe Specifics
----------------

Batch Size (L):          25.00    Wort Size (L):    25.00
Total Grain (Kg):         5.90
Anticipated OG:          1.051    Plato:            12.56
Anticipated SRM:           3.8
Anticipated IBU:          14.8
Brewhouse Efficiency:       68 %
Wort Boil Time:             60    Minutes

Actual OG:  1.051   Plato: 12.56
Actual FG:  1.012   Plato:  3.07

Alc by Weight:  3.98      by Volume:  5.10  From Measured Gravities.
ADF:            75.6      RDF         62.9  Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 68 %
Anticipated Points From Mash:  50.73
Actual Points From Mash:       50.73


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 11.9     0.70 kg.  Vienna Malt                   Germany        1.037      3
 45.8     2.70 kg.  Wheat Malt                    America        1.038      2
 42.4     2.50 kg.  Pilsener                      Germany        1.038      2

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 67.00 g.     Tettnanger Tettnang               Pellet   2.10  14.8  60 min.


Yeast
-----

WYeast 3068 Weihenstephan Weizen

 

[Midnight Brew]

Using up some leftovers and back to rainwater after last batches efficiency drop. A hop forward summer ale for work breakup and Xmas Day. Never used Vic Secret so looking at what it brings. All late hopping to lock that flavour in and using up some bags of grain and Citra I've had around for yonks.

Blonde Ale IV Summer Ale

70% JW Pils
20% Briess Red X
10% JW Wheat
65/72/78 for 60/10/Raise Bag (Balanced water profile)

No boil hops (a first)
Cube hops: Citra, Ahtanum, Chinook to 19 IBU
Dry Hops: Vic Secret 2g p/L

Wy Greenbelt at 18C
1044 down to 1008

 

[Dave70]

Plan to dump this straight onto a 2001 lager yeastcake for something different.

2.kg pilsner
1.3 kg wheat
1.kg rye
1. kg light Munich

Mash at 63.

Bitter with NB - FWH. Then some 15 and 5 minute additions of Hersbrucker and Perle up to about 31 IBU.

 

[pajs]

Sounds nice Pajs, did you use the cherries in the boil or are you adding them directly to the fermenter? Care to post your method? Last time I tried making a cherry beer on a Belgiam Wit yeast it turned out a bit 'meh' but I've not had a lot of success in brewing with fruit thus far...

The basic Dubbel recipe was a tweaked version of Mosher's from Radical Brewing, but with a simpler grain bill. Two kilos of frozen morellos from my backyard tree, stems off, defrosted, then chucked in to the boil for the final minute before flameout. No chilled overnight, then everything tipped into a small fermenter on top of a yeast cake from a Belgian Wit of WLP500. All the spice (coriander, grains of paradise) had been removed from the yeast. I meant to use pectinase enzyme but forgot to add it, so there may be a bit of haze but I'm not that fussed. The ferment kicked and then powered through within a week. Tiny amount of activity still, which I suspect is sugar from the fruit. I'll leave it in the fermenter 2-4 weeks, then rack and bottle.

 

[GrumpyPaul]

Poor old MrsGrumpy had to work yesterday and today...but I didn't.

Have fine tuned my process so that I can just squeeze a double batch (40l) out.

Just about to sparge on the third double in two days.

40 Litres each of American Brown. A reddish amber pilsner and a nice simple APA that I'll try out Yobs super aroma hop shot in.

 

[sponge]

Planning the first run on the new brewery (120L 1V recirc) on Saturday after not having brewed since February (moved house and didn't my finger out with the new rig as I sold my old 3V HERMS).

Only planning on a double batch to iron out the kinks, although could push out 4-5 cubes on the new system.

Using some left over/older grain, hops and yeast with it being the first run through and just want to see roughly what efficiency/issues/etc I'll be expecting.

55% pils
41% wheat
4% carapils

EKG @ FWH to 20IBUs

1.050
Wy3944

Cube 1 @ 20'C, Cube 2 @ 16'C with 50g cascade in the cube.

 

[Fourstar]

Got this bad boy lined up for the weekend.

I just received shipment of 3.5kg of the latest US 2015 season hops. :beerbang: going to have a play with Azacca, Equinox and Sterling in a Belgo IPA. Used Equinox last year and while i didnt enjoy it that much in an IPA, i can see it lending itself well to some Belgian yeast.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Belgo IPA
Brewer:
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 45.00 l
Boil Size: 56.45 l
Estimated OG: 1.065 SG
Estimated Color: 4.8 SRM
Estimated IBU: 68.3 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 -
10.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 3 76.9 %
1.00 kg Munich I (Weyermann) (7.1 SRM) Grain 4 7.7 %
1.00 kg Wheat Malt, Malt Craft (Joe White) (2.0 Grain 5 7.7 %
0.20 kg Carared (20.0 SRM) Grain 6 1.5 %
0.80 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 7 6.2 %
40.00 g Columbus (Tomahawk) [16.30 %] - Boil 60. Hop 8 33.8 IBUs
40.00 g Sterling [12.60 %] - Boil 60.0 min Hop 9 26.1 IBUs
20.00 g Columbus (Tomahawk) [16.30 %] - Boil 15. Hop 10 8.4 IBUs
50.00 g Equinox [13.40 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 Yeast 12 -
60.00 g Azacca [12.20 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs
30.00 g Equinox [13.40 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs
30.00 g Sterling [12.60 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body

----------------------------
Name Description Step Temperat Step Time
Mash In Add 37.60 l of water at 71.4 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:
------
1.065 @ 60IBU post dilution

Dry hop 30g:30g Sterling:Azacca Azacca:Equinox into each fermenter

 

[Coodgee]

Plan to dump this straight onto a 2001 lager yeastcake for something different.

2.kg pilsner
1.3 kg wheat
1.kg rye
1. kg light Munich

Mash at 63.

Bitter with NB - FWH. Then some 15 and 5 minute additions of Hersbrucker and Perle up to about 31 IBU.

Wow, bravo to that! Nice experimentation going on there. I was actually considering something slightly similar this weekend but ended up going for a Rye PA

53% Marris Otter
17% Munich II
13% Rye
4% caramel Rye
4% dark crystal

40/40/40 Chinook/Simcoe/Mosaic @ 10
50/50/50 dry hop.

One question - is Rye harder to sparge with than wheat?

 

[mofox1]

One question - is Rye harder to sparge with than wheat?

Can be - but not at 13% (c'mon - more more more!)... judicious use of rice hulls when using > 25% is a Good Idea(TM).

Just make sure you mill the bastards properly, they're thinner than barley and you'll either need to adjust the crush or run them through a couple or so times.

I like the dry hop regime, btw. What was the expected OG?

 

[Dan Pratt]

Sunday Simcoe Ale

1052
1010
40 Ibu
10 EBC

67% Maris Otter
30% Pilsner
3% Carared

Mashed overnight for 6hrs at 20c then ramped up to 66c for 90mins, should be ready to pull the malt pipe when I wake up.

90minute boil

Simcoe @ 90mins = 21ibu
Simcoe @ 30mins = 16 Ibu
Simcoe @ whirlpool = 3 Ibu

Fermented with English Ale 002 @ 18c

Dry hop with Simcoe 3g/L

Should have a nice firm bitterness with the 90 and 30min additions.

Ramping up the sulphate to 300ppm which is typical for my beers, pH during the mash @ 5.3

Carbonated lower volumes to 2.0

 

[Coodgee]

Can be - but not at 13% (c'mon - more more more!)... judicious use of rice hulls when using > 25% is a Good Idea(TM).

Just make sure you mill the bastards properly, they're thinner than barley and you'll either need to adjust the crush or run them through a couple or so times.

I like the dry hop regime, btw. What was the expected OG?

1055 for en expected ABV of 5.3%. That's about as heavy as I want a beer to be in terms of the ABV %.

I've never used Mosaic or Chinook before so looking forward to it. I'm considering adding 10 grams of each at flame out or when the wort cools to < 80 degrees and drying hopping the rest.

 

[sponge]

Planning the first run on the new brewery (120L 1V recirc) on Saturday after not having brewed since February (moved house and didn't my finger out with the new rig as I sold my old 3V HERMS).

Only planning on a double batch to iron out the kinks, although could push out 4-5 cubes on the new system.

Using some left over/older grain, hops and yeast with it being the first run through and just want to see roughly what efficiency/issues/etc I'll be expecting.

55% pils
41% wheat
4% carapils

EKG @ FWH to 20IBUs

1.050
Wy3944

Cube 1 @ 20'C, Cube 2 @ 16'C with 50g cascade in the cube.

Well.. after thinking I had the grain bag lifted enough with the hoist to be off the elements, after about 5min into the mash I smelt some burning.

Grain bag burnt with a nice big hole in it.. in the bin she goes along with the grain.

Luckily I also had a 'malt pipe' made up from an unused pot previously and started again. So I've had to modify the recipe slightly to make do with grains I had on hand.

60% pils
20% wheat
16% vienna
4% carapils

Plus a couple of photos of the new brewery with the bag and the malt pipe. Still have some cleaning to do though and organise my power cables a little better, but a lot more workable after a mid-week clean.

 

[Tahoose]

Can be - but not at 13% (c'mon - more more more!)... judicious use of rice hulls when using > 25% is a Good Idea(TM).

Just make sure you mill the bastards properly, they're thinner than barley and you'll either need to adjust the crush or run them through a couple or so times.

I like the dry hop regime, btw. What was the expected OG?

Brewed a rye pale ale the other night

50ltr batch

Jw trad ale 80.5%
Rye 13%
Crystal 6%
Choc 0.5%

Vic secret for 15ibu fwh
Equal amounts of centennial and cascade for 15ibu cube hopped.
Will get a healthy cascade dry hop also.

Adjusted my mill to .38 down from the normal 0.9. Haven't had a problem with rye before but depends on your system.

 

[Mardoo]

Brewed two Vienna Lagers with MartinOC today, one on the HERMS at 40l and one BIAB at 34 liters. Both the same recipe (100% Wey Vienna, Hersbrucker to 25 IBU - although we needed a touch up from Magnum due to the Hersbrucker being only 1.7% and deciding at the last minute to do the second batch). The HERMS batch was triple decocted, the other was BIAB step mashed, same steps, same minerals, etc. Hopefully we'll get a good picture of whatever flavour difference decoction makes. In an ideal world we would have done a third with Melanoidin to imitate decoction flavours, but we were both pretty happy to come out with 2 different worts for comparison. Mine will be fermented on the same yeast, and hopefully simultaneously in the same fridge.

A very good day was had indeed, despite a very blocked pump due to a collapsed false bottom. We learned something pretty interesting in that it appeared that a high water:grain ratio was responsible for the collapsed bottom due to increased suction. When we took out one of the decoctions the bottom collapsed and the pump blocked. Once we got that cleared up and took out another decoction there were signs that the resulting increase in water:grain was contributing to an increase in suction. Sort of counter intuitive. I may, however, leave further testing to someone who will enjoy unsticking mashes and dismantling their HERMS and pump to clean them, mid-mash.

Good fun, all over though!

 

[Dan Pratt]

Planning for this weekend if I can get the rain water needed to make the beer.

New World Lager 2

OG 1.040
FG 1.008
IBU 20
EBC 6

98% Pilsner Malt
2% Acidulated Malt

Water profile is all very close to about 5ppm for all minerals


Mashed @ 62c for 90mins ( NWL1 was for 120mins and it reached terminal gravity of 1.004 )

90min boil

Magnum @ 60mins = 15Ibu
Simcoe/Centennial @ 5mins = 5ibu

Fermented with 2.5Lt Starter of WLP802 Czech Bud Lager Yeast @ 10c - pitched @ 4c and raise temp for ferment. after 7-10days increase to 16c for rest phase before cold crash and lagering.