What are you Brewing 2016?

[DJ_L3ThAL]

Coffee Vanilla Porter
Robust Porter
Recipe Specs
----------------
Batch Size (L): 38.0
Total Grain (kg): 8.350
Total Hops (g): 40.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 26.1 (EBC): 51.4
Bitterness (IBU): 28.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
5.000 kg Pale Ale Malt (59.88%)
2.000 kg Vienna (23.95%)
0.200 kg Crystal 60 (2.4%)
0.200 kg Shepherds Delight (2.4%)
0.200 kg Toffee Malt (Gladfields) (2.4%)
0.150 kg Chocolate, Pale (1.8%)
0.100 kg Black Malt (1.2%)
0.100 kg Carafa III malt (1.2%)
0.100 kg Carared (1.2%)
0.100 kg Chocolate (1.2%)
0.100 kg Roasted Barley (1.2%)
0.050 kg Amber Malt (0.6%)
0.050 kg Biscuit (0.6%)
Hop Bill
----------------
20.0 g Super Pride Pellet (13% Alpha) @ 60 Minutes (First Wort) (0.5 g/L)
20.0 g First Gold Pellet (7.9% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
Misc Bill
----------------
1L Coffee, Cold Brewed @ 0 Minutes (Boil)
2 tsp Vanilla Extract (real)@ 0 Minutes (Boil)
Step 1: 52 degrees 15m
Step 2: 64 degrees 1hr
Step 3: 72 degrees mashout


Fermented:

19L on Nottingham Yeast Cake at 20 degrees C
19L on Danstar Abbaye Yeast at 21 degrees C
Recipe Generated with BrewMate

Raja, would it have been easier to list what grains you DON'T have in that grist? Crikey! Can't say I'd be game enough to even guess what that;d taste like, but I bet it's amazeballs.

 

[Coodgee]

Coffee Vanilla Porter
Robust Porter
Recipe Specs
----------------
Batch Size (L): 38.0
Total Grain (kg): 8.350
Total Hops (g): 40.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 26.1 (EBC): 51.4
Bitterness (IBU): 28.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
5.000 kg Pale Ale Malt (59.88%)
2.000 kg Vienna (23.95%)
0.200 kg Crystal 60 (2.4%)
0.200 kg Shepherds Delight (2.4%)
0.200 kg Toffee Malt (Gladfields) (2.4%)
0.150 kg Chocolate, Pale (1.8%)
0.100 kg Black Malt (1.2%)
0.100 kg Carafa III malt (1.2%)
0.100 kg Carared (1.2%)
0.100 kg Chocolate (1.2%)
0.100 kg Roasted Barley (1.2%)
0.050 kg Amber Malt (0.6%)
0.050 kg Biscuit (0.6%)
Hop Bill
----------------
20.0 g Super Pride Pellet (13% Alpha) @ 60 Minutes (First Wort) (0.5 g/L)
20.0 g First Gold Pellet (7.9% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
Misc Bill
----------------
1L Coffee, Cold Brewed @ 0 Minutes (Boil)
2 tsp Vanilla Extract (real)@ 0 Minutes (Boil)
Step 1: 52 degrees 15m
Step 2: 64 degrees 1hr
Step 3: 72 degrees mashout


Fermented:

19L on Nottingham Yeast Cake at 20 degrees C
19L on Danstar Abbaye Yeast at 21 degrees C
Recipe Generated with BrewMate

No wheat malt?

 

[IsonAd]

is the additional trub the only concern?

I kinda feel like I'm walking into a trap here and will don the flame suit accordingly....

In my experience the extra vigorous ferment that ive often had from pitching onto a whole yeast cake has reduced the hop flavour, or at least I haven't had the expected hop flavour come through when I've used this method. It's turned out fine for less hoppy beers but IMO hop forward beers don't fare so well... OK, OK, OK let the 'spirited debate' begin....

I would at least reduce your usual fermentation temp a degree or two when using this method.

 

[Mardoo]

Off the top of my head the quantity of yeast would agglomerate more of the hop oils on themselves, thereby reducing the hop oils available for for flavour, solely by virtue of their numbers.

 

[Lord Raja Goomba I]

Raja, would it have been easier to list what grains you DON'T have in that grist? Crikey! Can't say I'd be game enough to even guess what that;d taste like, but I bet it's amazeballs.

I'm not normally one to have complicated grain bills but I needed to use up some odds and ends from a couple of bargain purchases, so I went with it.

I'm thinking it'll be used in part for the mid year swap.

 

[Lord Raja Goomba I]

No wheat malt?

I've got some wheatard friends who'll have a crack at this. Otherwise midnight wheat would have been in the grist. Hence the stepped mash, worked a treat with my Belgian.

 

[manticle]

Raja, would it have been easier to list what grains you DON'T have in that grist? Crikey! Can't say I'd be game enough to even guess what that;d taste like, but I bet it's amazeballs.

You just used amazeballs in a sentence so you're fired.

 

[Lord Raja Goomba I]

Isn't amazeballs a hipster word?
We know that hipsters will never home brew - you can't chuck money at this fad, be an instant expert and move on - it needs effort, which isn't hipster.

 

[DJ_L3ThAL]

You just used amazeballs in a sentence so you're fired.

Haha, I've used it MANY times on the forum too, must have slipped under your radar. Winning :lol:

PS. I'm not a hipster and would Harakiri myself if I became one.

 

[Dan Pratt]

Hi LRG,

I seen your adding the coffee and vanilla flavours at the end of the boil.

Have a read of this link for some good info.

http://www.maltosefalcons.com/tech/formulating-and-brewing-winning-chocolate-porter

 

[Bridges]

Awesome last minute I'm not working brew day!
APA
95% JW Trad ale
5% light crystal

Chinook early, Northern Brewer middle, Cascase at the end.
Should be good.

 

[manticle]

Pale euro lager
Glad pils and a touch of caramunich I, hint of cal chloride and lactic acid. Steps and decoctions, lots of hall mitt and tettnanger including some FWH, 2 packs danish lager yeast in an active starter, cool fermentation starting around 4 degrees.

 

[manticle]

And just managed to spill around 1kg of pils malt under the decking slats so 500g table sugar into the mash.
Huzzah

 

[Bridges]

Not a proper brew day without something going wrong. Are you wearing pants?

 

[manticle]

Right up until I'm about to squeeze the cube with my knees. They come off at that moment.

 

[Black n Tan]

Pale euro lager
Glad pils and a touch of caramunich I, hint of cal chloride and lactic acid. Steps and decoctions, lots of hall mitt and tettnanger including some FWH, 2 packs danish lager yeast in an active starter, cool fermentation starting around 4 degrees.

How do you get it down to 4C. Chiller then fridge for a few hours?

 

[manticle]

No chill cube in the fridge, probably around 3, pitch active yeast and let active fermentation warm it to 4/5.

 

[Black n Tan]

Do you keep it at 4/5C for the majority of fermentation (before diacetyl rest)?

 

[droid]

@mantivle - while you're fielding questions mate, what's your ferment temp/timeline/schedule?

<edit> GrAnt beat me too it
Whoa, what the hell's a mantivle?
Stoopid cucking phone

 

[manticle]

Do you keep it at 4/5C for the majority of fermentation (before diacetyl rest)?

First couple of days, then get it to 7, start raising a degree or 2 per day about 60% terminal gravity for d-rest, then slowly back down.

I don't make a lot of lagers but roughly this method has given me best results.