What are you Brewing 2016?

[Grainer]

Gunna Smash this Monster out Sunday ! 15% Monster RIS

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Dark Lord Clone
Brewer: 
Asst Brewer: Grainer
Style: Super Imperial Stout
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 25.00 l
Post Boil Volume: 16.00 l
Batch Size (fermenter): 25.00 l   
Bottling Volume: 24.50 l
Estimated OG: 1.169 SG
Estimated Color: 132.7 EBC
Estimated IBU: 0.0 IBUs
Brewhouse Efficiency: 62.00 %
Est Mash Efficiency: 67.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
15.20 kg              Gladfield Ale Malt (6.0 EBC)             Grain         1        74.1 %        
0.86 kg               Oats, Golden Naked (Simpsons) (19.7 EBC) Grain         2        4.2 %         
0.65 kg               Gladfield Light Chocolate Malt (900.0 EB Grain         3        3.2 %         
0.55 kg               Chocolate (Briess) (689.5 EBC)           Grain         4        2.7 %         
0.42 kg               Black Malt (Simpsons) (1083.5 EBC)       Grain         5        2.1 %         
0.42 kg               Gladfield Dark Crystal Malt (190.0 EBC)  Grain         6        2.0 %         
0.32 kg               Gladfield Medium Crystal Malt (111.0 EBC Grain         7        1.6 %         
0.30 kg               Oats, Flaked (2.0 EBC)                   Grain         8        1.4 %         
1.80 kg               Cane (Beet) Sugar (0.0 EBC)              Sugar         9        8.8 %         
1.11 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        10       -             
2.2 pkg               English Ale (White Labs #WLP002) [35.49  Yeast         11       -             
1.0 pkg               London ESB Ale (Wyeast Labs #1968) [124. Yeast         12       -             
1.11 tsp              Yeast Nutrient (Primary 3.0 days)        Other         13       -             


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 20.51 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Add 24.91 l of water and heat to 60.6 C 60.6 C        60 min        
Mash In           Add 26.91 l of water at 84.0 C          70.6 C        60 min        
Mash Step         Add 0.00 l of water at 76.0 C           76.0 C        10 min        
Mash Step         Add 0.00 l of water and heat to 76.0 C  76.0 C        10 min 
   
Wow that's not all of it.. it undergoes 2 mashes and like 6 hrs of boiling !
    

Sparge: Fly sparge with -6.08 l water at 75.6 C
Notes:
------
Sugar is jaggery sugar

18ml CO2 Hop Extract (Start of boil) (62% Alpha Acid)

Mexican Vanilla Bean x 2
71-142g Kona Coffee Beans

Lallemand CBC-1 yeast for priming
2/3 cup sugar for priming

 

[verysupple]

Brewing up an APA today.

85 % Maris Otter
5 % Munich
5 % Victory
5 % Flaked wheat

Mash for medium
Aiming for an OG of 1.051 and FG of 1.013

Magnum to make a total of 38 IBUs
1.33 g/L Citra in the cube
0.67 g/L Centennial in the cube
Will dry hop with 1 g/L Citra and 0.5 g/L Centennial

Wy 1056 at 18 C

 

[sponge]

Brewing up a Euro-esque lager (for the FIL for Easter) and Shwarzbier tomorrow using up some final stocks of grain and hops.

55% pils
45% MO

1g/L Challenger @ FWH
2042 @ 10'C

1.050
21IBUs

53/63/68/72/76'C
5/90/15/15/15min

One cube will be as is, second cube will have 200g each steeped midnight wheat and choc for the schwarz.

 

[DU99]

Dr Smurto's Ale
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 4.750
Total Hops (g): 65.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 7.7 (EBC): 15.1
Bitterness (IBU): 44.6 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.250 kg Buloke Pale Ale (68.42%)
0.500 kg Vienna (10.53%)
0.500 kg Wheat Malt (10.53%)
0.300 kg Caramunich I (6.32%)
0.200 kg Gladfield Toffee Malt (4.21%)

Hop Bill
----------------
25.0 g Amarillo Pellet (8.6% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
20.0 g Amarillo Pellet (8.6% Alpha) @ 20 Minutes (Boil) (1 g/L)
20.0 g Amarillo Pellet (8.6% Alpha) @ 5 Minutes (Boil) (1 g/L)

Misc Bill
----------------
5.0 g Whirlfloc Tablet @ 10 Minutes (Boil)
5.0 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Safale US-05


Recipe Generated with BrewMate

Getting back into the saddle..using up bit's and piece's

 

[husky]

Getting back into some brewing and keen for an English IPA however only have some 2013 English hops on hand which de rate to quite low AA% using the beersmith age calculator. 250g hops in the boil will be interesting. If anyone has some thoughts/comments I'm keen to hear them. Going to get a starter going tomorrow so will be a few days before it goes down. Trying to use up some old ingredients I have lying around.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Proposed - English IPA

Style: English IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 29.25 l
Post Boil Volume: 24.65 l
Batch Size (fermenter): 22.00 l   
Bottling Volume: 20.00 l
Estimated OG: 1.060 SG
Estimated Color: 24.3 EBC
Estimated IBU: 48.6 IBUs
Brewhouse Efficiency: 70.00 %

Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.40 kg               Maris Otter (Simpsons) (5.9 EBC)         Grain         1        90.0 %        
0.60 kg               Heritage Crystal (Simpsons) (150.0 EBC)  Grain         2        10.0 %    
    
50.00 g               East Kent Goldings [3.00 %] - 60min      Hop           3        16.2 IBUs     
50.00 g               Fuggles [2.60 %] - Boil 60.0 min         Hop           4        14.0 IBUs     

50.00 g               East Kent Goldings [3.00 %] - 20min      Hop           5        9.8 IBUs      
50.00 g               Fuggles [2.60 %] - Boil 20.0 min         Hop           6        8.5 IBUs    
  
50.00 g               East Kent Goldings  [3.00 %] - Whirlpool Hop           7        0.0 IBUs    
  
1.0 pkg               Dry English Ale (White Labs #WLP007)   20 degrees      8        20 degrees in primary          
   
50.00 g               East Kent Goldings (EKG) [3.00 %] - Dry  Hop           9        0.0 IBUs      


Mash Schedule: _66C for 90 minutes 78C mashout 10 minutes

----------------------------
Name                       Description                            Step Temperat Step Time     
Mash                       Add 32.38 l of water at 70.0 C         66.0 C        90 min        
Mash Out                   Heat to 78.0 C over 15 min             78.0 C        10 min

 

[sponge]

Currently have the above lagers mashing and planning on getting a double batch of leftovers APA brewed tomorrow to use up remaining hop stocks (roughly 1g/L of each for all additions).

92% munich
4% aroma
4% amber

Simcoe/cascade/chinook @ cube
Simcoe/citra/chinook @ Dry hop

1.055
40 IBUs

52/63/68/72/76'C
5/40/20/15/15min

Cube 1 - Either 1469 or 1272
Cube 2 - 2042 (just to try a hoppy lager using slurry)

 

[Kumamoto_Ken]

An APA for my first brewday of 2016.

Gladfield American Ale (95%)
Gladfield Toffee (5%)

Mashed for 90minutes at 66C

OG: 1.053

Magnum at 60min for bittering
Chinook, Simcoe and Galaxy in equal parts at flameout
Chinook and Galaxy in the cube (1:2 ratio).

Calculated at 40IBU
Will ferment using BRY-97

 

[Mardoo]

Curious how this goes! You brewed that malt bill before?

 

[IsonAd]

First brewer of the new year. 30litres of wort in cubes that I'll split between. Kolsch (wlp029) and saison yeast (dupont yeast harvested from a bottle)

55% pilsner
35% voyager Veloria
6%. Wheat
3%. Rye
1%. Cane sugar

Mash at 66 degrees for 60 mins + 10 min mashout

Target 11g - 60 mins
Ella 25g. - whirlpool 10 mins

No chill.

IBU - 25
OG - 1.050

Now I just need a hot week to fermemt the saison.

 

[fletcher]

first brew of the year and one to celebrate the birth of my son, miles. it'll be a beer i re-brew (and tweak and improve on) whenever he reaches a life milestone of his own volition

the milestone lager
100% pils
64/72/75 for 45/35/10
23 ibu of saaz at 60 and 10
w34/70 at 10.5
4.7%

 

[technobabble66]

Congrats on the first brew for 2016 !!
The lager looks great for a session or 2.
Gonna do something Imperial to sample for each of his next few bdays?

Oh and congrats on the birth of Miles [emoji6]

 

[Lord Raja Goomba I]

Congrats fletcher.

 

[fletcher]

Congrats on the first brew for 2016 !!
The lager looks great for a session or 2.
Gonna do something Imperial to sample for each of his next few bdays?

Oh and congrats on the birth of Miles [emoji6]

thanks guys!

was considering something imperial or funked so they'd last for years and drink one on his bday every year blah blah, but i've seen it done so much before, and they're often not really beers i enjoy so it didn't make sense. i wanted it to be accessible by my many non-craft beer drinking friends and family but also for me who doesn't mind a good bland, crisp, refreshing lager now and then

rather than sampling a beer each year on his birthday, this beer will be re-brewed every time he reaches a milestone in his life. for example, when he walks, or rides a bike; and when he's older....whatever a milestone is for him.

the beer i decided on was very simple (to start with at least), but each re-brew i'll twist it and tweak it, experiment, and make adjustments and i figure by his 18th birthday and f#$k knows how many re-brews later celebrating all his milestones, it'll be a bloody ripper haha. i'm sure some experiments of it will involve the word imperial

 

[btrots87]

My Grainfather arrived today so I'm planning on doing an APA for my first ever all grain brew on Saturday, it's going to be a long few days.

19L batch
~5%
34 IBU

87.5% JW traditional ale
5% wheat malt
7.5% medium crystal

Mashed at 65C for 60 min, mashout at 75C for 10 min.

6g warrior @ 60 min
10g each amarillo and citra @ 20 min
20g amarillo and 30g galaxy @ 0 min
20g each amarillo and citra dry hop 5 days

Ferment with US05

 

[Coodgee]

That'll go good mate you'll love your grain father.

 

[btrots87]

Cheers Coodgee, the recipe is one of my better extract recipes adapted to all grain. I figure if it tastes rubbish then I know it was my brewing and not the recipe! Should be good though.

 

[yum beer]

first brew of the year and one to celebrate the birth of my son, miles. it'll be a beer i re-brew (and tweak and improve on) whenever he reaches a life milestone of his own volition

the milestone lager
100% pils
64/72/75 for 45/35/10
23 ibu of saaz at 60 and 10
w34/70 at 10.5
4.7%

Congrats mate.
Brew looks the goods, send me one and I'll help ya' wet the young fella's head.

 

[Kumamoto_Ken]

Curious how this goes! You brewed that malt bill before?

Hi Mardoo,

If you were asking me then the answer is 'yes, I've brewed with this malt bill before'. It's strictly 95.5% American Ale and 4.5% toffee, I was just too lazy to type out accurate percentages.

The first time (and only other time) I brewed with it was a 50:50 Galaxy/Mosaic mix also to 40IBU. It had an awesome aroma but I found the bitterness a bit harsh, I don't know whether that was the Galaxy at 60 minutes or not.
When SWMBO tasted it she commented that it was malty and I didn't find that at all, so those reviews may not help you much.

Below is a pic of the original version...it come out quite pale which the Gladfield Toffee is meant to help with. That wasn't something I was necessarily aiming for, I was just trying out a couple of new malts (and trying to get a free t-shirt as part of a Barleyman mid-week madness promo!).

I'm hoping this one will have a better balance with the Magnum for bittering at 60minutes and more of the Galaxy moved to the cube.
Anyway, pitched yeast today so I'll report back in a month or so.

 

[yum beer]

First for the year, first with Kiwi hops


Kiwi Hop Ale

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 4.70 %
Colour (SRM): 5.1 (EBC): 10.1
Bitterness (IBU): 27.0 (Average)

48.65% Golden Promise Malt
32.43% Pilsner
10.81% Wheat Malt
8.11% Carahell

0.3 g/L Waimea (17.5% Alpha) @ 60 Minutes (Boil)
1 g/L Motueka (7.5% Alpha) @ 15 Minutes (Boil)
0.4 g/L Waimea (17.5% Alpha) @ 5 Minutes (Boil)
0.7 g/L Motueka (7.5% Alpha) @ 2 Minutes (Boil)

53/67/72 - 20/40/10
78 sparge
Boil for 60 Minutes
Fermented at 17°C with Safale US-05

 

[Lord Raja Goomba I]

Thanks to the generosity of AHB, some astute purchases (or picking up free stuff) and some cheap malt, Tuesday was a double brew day (in light of the thread about brewing with kids):

Goomba Comeback AIPA (American IPA)

Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.21 %
Colour (SRM): 8.9 (EBC): 17.5
Bitterness (IBU): 63.2 (Average - No Chill Adjusted)

87.72% Maris Otter Malt
3.51% Crystal Malt, Medium BB
3.51% Rye Malt
3.51% Toffee Malt, Gladfields
1.75% Carared

1.6 g/L Cascade (7.1% Alpha) @ 0 Minutes (Boil)
1.6 g/L Citra (12.6% Alpha) @ 0 Minutes (Boil)
0.8 g/L Galaxy (13.4% Alpha) @ 0 Minutes (Boil)
1.2 g/L Mosaic (16.4% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 63°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Danstar BRY97


Recipe Generated with BrewMate


Goomba's Saison D'Etre (Saison)

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol (ABV): 4.82 %
Colour (SRM): 4.0 (EBC): 7.8
Bitterness (IBU): 24.3 (Average - No Chill Adjusted)

94.34% Pilsner
3.77% Toffee Malt, Gladfields
0.94% Amber Malt
0.94% Biscuit

1.8 g/L Liberty (4.5% Alpha) @ 60 Minutes (Boil)


Single step Infusion at 62°C for 60 Minutes. Boil for 60 Minutes

Fermented at 30°C with Danstar Belle Saison


Recipe Generated with BrewMate


Hit 75% efficiency with both - stoked as heck.