What are you brewing 2015?

[Bridges]

Haven't brewed for nigh on 12 months.
Finally got myself down to hobart brew shop and got some gladfield ale malt, chinook and cascade hops. Got some biscuit at home, do an nc tomorrow and get some 1272 from grain and grape during the week (Hobart only get wyeast occasionally so they don't have heaps of past bb date stuff). First time using gladfield.
Be a basic summer drinking apa with early chinook and mid- late cascade.

If you want some past bb yeast to play with I found an uncracked WLP007 at the back of my fridge the other day its over a year past BB. Happy to post it to you, if you want it PM me. I couldn't bring myself to bin it but generally don't mess around with starters and stuff so not really any good for me.

 

[manticle]

Cheers for the offer.
What I meant was the lhbs only orders wyeast occasionally and in small quantities in order to avoid having out of date stock. Therefore they didn't have the yeast I wanted (1272) and thus I'll buy it from grain and grape later and get it posted.
While I do make and use active starters, I always start with new, fresh yeast.

 

[Kumamoto_Ken]

Mashing the Rye version of DSGA at the moment.

Following the recipe reasonably closely.

55% Maris Otter
20% Rye
20% Vienna
5% Carabohemian

90minutes at 67C
OG: 1.047

Small amount of Magnum for bittering and then Vic Secret* at flameout and in the cube to bring it up to 31IBU.

A 2L 1272 starter is spinning away.

First time using rye, carabohemian and 1272. Looking forward to the finished product.

Finally, and this should be in the rant thread...but a huge FU to hayfever. Woke up at 4:30 unable to breathe through my nose, eyes watering, sneezing. On the plus side I got a very early start to my brewday!

* Victoria not available to me.

 

[manticle]

So I decided last night it would be much smarter to find everything, clean it and get set up for next weekend which is what I did. Remove cobwebs, soak tubes in percarb, clean the rust from the mill, find thermometer and spec grain. God knows where my pluto is but that can wait a few weeks. Still need a co2 bottle for the packaging end of things anyway.

Next weekend will be such wonderful nostalgia. 12 months mash free is a long time.

 

[jyo]

First brew in about 4 months.

Pumped this out ast weekend-

November 2015 Pale Ale
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 50.0
Total Grain (kg): 10.450
Total Hops (g): 221.00
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 8.9 (EBC): 17.5
Bitterness (IBU): 38.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90

Grain Bill
----------------
9.300 kg Barrett Burston Ale (89%)
0.550 kg Bairds Medium Crystal (5.26%)
0.400 kg Biscuit (3.83%)
0.200 kg Acidulated Malt (1.91%)

Hop Bill
----------------
44.0 g Centennial Pellet (8% Alpha) @ 40 Minutes (Boil) (0.9 g/L)
75.0 g Cascade Pellet (4.2% Alpha) @ 10 Minutes (Boil) (1.5 g/L)
42.0 g Citra Pellet (11.1% Alpha) @ whirlpool (Boil) (0.8 g/L)
60.0 g Citra Pellet (11.1% Alpha) @ 0 Days (Dry Hop) (1.2 g/L)

Fermented at 18°C with Safale US-05

Notes
----------------
55/62/70/76 HERMS


Might do a sneaky mid-week Hefe this week-

Hue Hefener Dec 2015

Weizen/Weissbier

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.000
Total Hops (g): 29.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 3.6 (EBC): 7.1
Bitterness (IBU): 13.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 76
Boil Time (Minutes): 90

Grain Bill
----------------
3.000 kg Wheat Malt (60%)
1.600 kg Pilsner (32%)
0.300 kg Munich I (6%)
0.100 kg Acidulated Malt (2%)

Hop Bill
----------------
19.0 g Tettnanger Pellet (4.6% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
10.0 g Tettnanger Pellet (4.6% Alpha) @ 10 Minutes (Boil) (0.4 g/L)

Misc Bill
----------------
1.0 g Whirlfloc Tablet @ 5 Minutes (Boil)

Fermented at 18°C with Wyeast 3068 - Weihenstephan Weizen

Notes
----------------
Step mash-
42�C for 20min
52�C for 20min
63�C for 30 min,
72�C for 30 min,
78�C and mash out.

 

[Killer Brew]

Just knocked up a sessionable saison and for the first time played around with dried orange peel and coriander seeds from our garden. I went light with 13g of peel and 8g of coriander seeds in my 24 litres. Going to let this ferment in my brew room which sits at a fairly constant 22 degrees. The Belle Saison yeast will provide enough funk at that temp i expect.

 

[paulyman]

Second attempt at the base for my first sours.

62% Gladfield Pilsner
32% Gladfield American Ale (Finishing my first bag off)
4% Gladfield Redback
2% Gladfield Shepherds Delight (First time using)

21g of Tettenanger @60

30L batch to fill to 15L cubes.

OG 1.063, IBU 5.7 but will split into two cornies and dilute to 18L and ferment, should give me around 1.050 and 5 IBU. One batch will get a mix of The Yeast Bay Lochristi and Farmhouse Sour and the second will get Gigayeast Sour Cherry Funk. Hopefully they come out a treat for our local Brett Beer comp.

Hopefully the alleged Sour Cherry from the Gigayeast combined with the alleged Cola flavours from the Shepherds Delight will produce a Sour Cherry Cola sour beer?

 

[Dan Pratt]

1st Saison

OG - 1.046
FG - 1.004
ABV - 5.5%
IBU - 25
EBC - 9
Vol - 20Lt

85% Pilsner Malt
10% Wheat
5% Vienna

Mashed @ 65c for 60mins

60mins boil

Magnum @ 60mins = 20ibu
Cascade HopStand = ~ 5ibu

Fermented with Danstar Belle Saison @ 20c for 60hrs, then ramp up to 28c till FG is reached.

Doing a No chill beer (been about 4yrs) after the last 2 got infected :angry2: Infection took hold before pitching yeast 5hrs after chilling to suitable pitch temps in the fridge, I supsect its the Counter Flow Chiller ball valve and fittings.....process of elemination.

 

[sponge]

100+ brews and only the first saison? You're crazy mannn..

 

[bconnery]

Put this down on the weekend as a quick ingredient user / keg filler for Christmas.
Light easy drinking pale

Recipe: Quick Pale
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l      
Boil Size: 27.00 l
Bottling Volume: 20.50 l
Estimated OG: 1.047 SG
Estimated Color: 6.2 SRM
Estimated IBU: 38.3 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3000.00 g             Pale Malt, Perle Floor Malted (Thomas Fa Grain         1        68.2 %        
1000.00 g             Munich I (Weyermann) (7.1 SRM)           Grain         2        22.7 %        
250.00 g              Gladfield Toffee Malt (5.3 SRM)          Grain         3        5.7 %         
150.00 g              Victory Malt (25.0 SRM)                  Grain         4        3.4 %         
20.00 g               Waimea [17.20 %] - Boil 60.0 min         Hop           5        34.9 IBUs     
50.00 g               Wai-iti [3.40 %] - Boil 5.0 min          Hop           6        3.4 IBUs

 

[fraser_john]

Haven't brewed for nigh on 12 months.
Finally got myself down to hobart brew shop and got some gladfield ale malt, chinook and cascade hops. Got some biscuit at home, do an nc tomorrow and get some 1272 from grain and grape during the week (Hobart only get wyeast occasionally so they don't have heaps of past bb date stuff). First time using gladfield.
Be a basic summer drinking apa with early chinook and mid- late cascade.

So jealous, Glenorchy is a lovely part of the world. Done a lot of fly fishing around there.

 

[husky]

Looking to put the following down this weekend. Thoughts anyone?

Recipe: Proposed Citra APA	TYPE: All Grain
Style: American Pale Ale
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 17.8 EBC		SRM RANGE: 9.8-27.6 EBC
IBU: 31.7 IBUs Tinseth	IBU RANGE: 30.0-45.0 IBUs
OG: 1.050 SG		OG RANGE: 1.045-1.060 SG
FG: 1.011 SG		FG RANGE: 1.010-1.015 SG
BU:GU: 0.634		Calories: 379.7 kcal/l	Est ABV: 5.1 %		
EE%: 72.00 %	Batch: 24.00 l      Boil: 31.33 l	BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------

Amt                   Name                                     Type          #        %/IBU         
4.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   1        -             
4.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -             

Total Grain Weight: 5.55 kg	Total Hops: 80.00 g oz.

Amt                   Name                                     Type          #        %/IBU         
3.05 kg               Maris Otter (Simpsons) (5.9 EBC)         Grain         3        55.0 %        
1.11 kg               Rye Malt (Weyermann) (5.9 EBC)           Grain         4        20.0 %        
1.11 kg               Vienna Malt (Weyermann) (5.9 EBC)        Grain         5        20.0 %        
0.28 kg               Carabohemian (Weyerman) (190.0 EBC)      Grain         6        5.0 %         


Name                       Description                            Step Temperat Step Time     
Mash                       Add 19.73 l of water at 70.5 C         65.0 C        90 min        
Mash Out                   Heat to 78.0 C over 13 min             78.0 C        10 min        


---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.041 SG	Est OG: 1.050 SG
Amt                   Name                                     Type          #        %/IBU         
5.00 g                Citra [13.90 %] - Boil 60.0 min          Hop           7        7.4 IBUs      
15.00 g               Citra [13.90 %] - Boil 20.0 min          Hop           8        13.5 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        9        -             
20.00 g               Citra [13.90 %] - Boil 10.0 min          Hop           10       10.8 IBUs     

Amt                   Name                                     Type          #        %/IBU         
20.00 g               Citra [12.00 %] - Steep/Whirlpool  0.0 m Hop           11       0.0 IBUs      

---FERM PROCESS-----------------------------
Primary Start: 18 Jan 2015 - 14.00 Days at 20 C

---NOTES------------------------------------
Aiming for 22L into fermenter - 19L keg + 4 x longnecks

Theory:
Want to use wlp008 which apparently pushes malt and subdues hops. To counter this I plan to use a low mash temp of 65 degrees C and a potent hop such as citra to still allow the hops to come through.
Want to use citra alone to get a feel for this hop as I have never used it alone before.

Aiming for a relatively easy drinking summer beer with full flavour and low bitterness.

 

[mofox1]

Thoughts anyone?

Yeah - I've found '008 suppresses hops. Not really a fan... have an unopened vial that is BB Jun-2014 because I never got around to giving it a second chance. The beer was okay, but the hops were just - gone.

Could up the gypsum, 8 or 10g wouldn't be going overboard. Not sure the CaCl is required though? And I'd hit that whirlpool addition harder - 100g... you know you want to, but it will impart some IBU's. While an APA may not *need* a dry hop addition, this is where I've found Citra really shines.

Also an all Citra brew is going to be very... Citra'ish. Floral. Orange. Like the perfume section in Myer. Goes well when anchored with something solid (ala AU Cascade, Chinook, or anything piney/citrusy).

2c & personal opinions only.

 

[Weizguy]

Yesterday, had a brew day with a mate from work.

Haydn's Easy Weisse (extract)

Batch size: 40 litres
Ingredients:
5.5 kg Briess Bavarian Wheat DME (o.g. - 1.051)
65g 3.5%AA Saaz plugs (60 min boil) ~16.7 IBU
30g 4% AA Saaz plugs (10 minute boil) ~1.2 IBU
Brew-brite at end of boil

Boil 60 minutes

If I make this again (and there's good chance, due to the 22 kg bag of DME that I bought), I will try it with Southern Cross hops, of which I have a large amount.
No-chill and pitch W3638 (1 litre culture).
Cross fingers and hope for warm weather.

 

[Coodgee]

Looking to put the following down this weekend. Thoughts anyone?


Theory:
Want to use wlp008 which apparently pushes malt and subdues hops. To counter this I plan to use a low mash temp of 65 degrees C and a potent hop such as citra to still allow the hops to come through.
Want to use citra alone to get a feel for this hop as I have never used it alone before.

Aiming for a relatively easy drinking summer beer with full flavour and low bitterness.

looks pretty good mate. I've been getting into rye a bit myself. It's nice in a pale ale. If you are going for full flavour and low bitterness I would probably take the 5 grams at 60 minutes and put it in the flame out addition. 24 IBU should still balance that malt bill for a low bitterness pale ale.

 

[Coodgee]

putting this one down tomorrow. call me crazy, it's going to be a pretty chewy beer. The idea is a rich, super malty lager balanced by the dry, spiciness of rye and 40 IBU.

Estimated OG: 1.054 SG
Estimated Color: 29.0 EBC
Estimated IBU: 39.8 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 87.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3.50 kg               Munich II Malt (22.0 EBC)                Grain         1        63.6 %        
1.00 kg               Rye Malt (9.3 EBC)                       Grain         2        18.2 %        
0.50 kg               Caramunich II Malt (120.0 EBC)           Grain         3        9.1 %         
0.50 kg               Melanoiden Malt (39.4 EBC)               Grain         4        9.1 %         
33.00 g               Magnum [11.70 %] - Boil 60.0 min         Hop           5        39.8 IBUs     
1.0 pkg               Bavarian Lager (Wyeast Labs #2206) [124. Yeast         6        -

 

[manticle]

So I decided last night it would be much smarter to find everything, clean it and get set up for next weekend which is what I did. Remove cobwebs, soak tubes in percarb, clean the rust from the mill, find thermometer and spec grain. God knows where my pluto is but that can wait a few weeks. Still need a co2 bottle for the packaging end of things anyway.
Next weekend will be such wonderful nostalgia. 12 months mash free is a long time.

Mash smell is really something I've missed.

Got into it early (cracked grain around 7.30) so just about to mash out.
Batteries on my grain scales no longer operational so my spec grain additions are purely by eye.

Gladfield pale 5kg
Roughly 100g each of biscuit and aromatic and 80 each dark and light crystal.

Shake and a pinch gypsum and cal chloride to mash and boil, skerrick of lactic to mash and sparge.

Maybe 10g chinook and 20g cascade@60 and 5 chinook, 80 cascade at whirlpool.
1272 yeast.

Call it approximate pale ale.

Temp:55/63/68/72/78
Time: 5/10/40/10/10

 

[manticle]

So jealous, Glenorchy is a lovely part of the world. Done a lot of fly fishing around there.

Down on the derwent or is there somewhere good towards the mountain range?

 

[seamad]

First day of school holidays tomorrow, so have my brother and his kids coming up for 2 X double batches. Hopefully see some sun so can get rid of the kids in the pool for a while.

Back In Black ( Black ipa )
MO 77%
Rye 7%
Wheat 6%
Carafa II 3.3%
Choc Wheat 3.3%
Cararoma 3.3%

OG 1057 FG 1012
Last 3 grains steeped overnight and added at boil 10min
Mash Temps/time : 54/15;64/30;72/15;78/10
Ca salts to 100ppm mash and more added to boil

Will cube this one as don't have yeast ready
0.5g/L into cube of centennial , galaxy and citra
centennial @ 45min to 45 IBU ( cube hops counted as 20min)
dry hop 1g/L of citra and galaxy
1272 yeast @17C

Blushing Blonde ( Raspberry Saison )
Pils 62%
Wheat 25%
Golden Naked Oats 10%
Acid malt 3%

OG 1040 FG 1005
Mash temp/time: 54/10;62/30;70/30;78/10
Ca Salts mash to 100ppm

Calypso @ 60 to 12 IBU
3711 yeast
0.1kg/L raspberries secondary

 

[contrarian]

Some summer keg fillers brewed yesterday, 3 beers from 1 brew day.

Grain bill:
92% gladfield American ale
7% carapils
1% acidulated

All cubes hopped to 25IBU
Cube 1 jester
Cube 2 minstrel
Cube 3 Styrian goldings

Was pushing the boundaries of my 70L kettle to get 45L into cubes but got there in the end.

Haven't tried jester or minstrel before so will be interested to see what they bring to the table.