What are you Brewing 2016?

[mofox1]

I've been a good boy. Just finished the boil on this one.

Euro Amber Lager, 46L

OG. 1.051
FG. 1.013
IBU. 27

40% Pilsner
30% Vienna
30% Munich
with a splash of midnight wheat & dark xtal to get it to a SRM of 12.

Mashed ~68. Perle & Saaz for bittering (25 IBU) with Saaz & Tett at 0min (2 IBU).

Will be spinning up a South German Larger yeast (WLP838) tonight.

 

[droid]

yo mick - what ferment temps/schedule?

 

[mofox1]

yo mick - what ferment temps/schedule?

Erm... I'll work that out prior to pitching. Maybe.

Probably start cold at 11 with a large pitch, and slowly ramp up to 18 after a week depending on ferment progress.

Then crash, keg and try to leave it for at least a week

 

[droid]

swoit

 

[sponge]

Could very well be the last brew before packing up and heading OS so using up some last grain and hop stocks.. Currently boiling away.

65% pils
18.5% vienna
5% caramunich
5% spec b
2% dark xtal
2% aroma
2% amber
0.5% RB

1.048
0.5g/L challenger @ FWH

Cube 1 (AAA): 1g/L challenger, 4g/L dried homegrown cascade, 2g/L fresh homegrown cascade
Cube 2 (Oaked Porter/Stout): 2g/L challenger, 2g/L oak dominoes, 200g each of RB, midnight wheat and choc (cold steeped liquid added - not grain).

Probably ferment both of them with 1469.

 

[paulyman]

2nd brew with the grainfather today. Adjusted my mill and it worked like a charm today. Crystal clear wort and an easy 10 minute sparge.

Doing Dr Smurto's landlord clone. One today and the same tomorrow. Switched the melanoiden malt for biscuit in one batch and toffee in the other to see what they bring to the table. Might do a 3rd batch in the near future with shepherds delight.

 

[jyo]

Today's brew. Using Zwickels mash regime again. Damn I like a good hefe.

Hefe Feb 2016
Weizen/Weissbier

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.210
Total Hops (g): 45.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 14.3 (Average)
Brewhouse Efficiency (%): 77
Boil Time (Minutes): 90

Grain Bill
----------------
2.600 kg Vienna (49.9%)
2.500 kg Wheat Malt (47.98%)
0.110 kg Acidulated Malt (2.11%)

Hop Bill
----------------
25.0 g Tettnanger Pellet (4.6% Alpha) @ 60 Minutes (Boil) (1 g/L)
20.0 g Hallertau Tradition Pellet (5.7% Alpha) @ 1 Minutes (Boil) (0.8 g/L)

Misc Bill
----------------
Fermented at 18°C with Wyeast 3068 - Weihenstephan Weizen

Notes
----------------
dough in at 35C and immediately go to 42C
rest at 42C for 20min (ferulic acid rest)
go to 52C and rest for 20min
go to 63C for 30 min
go to 72C for 30 min
76C and mash out.

 

[droid]

fruity lager - house APA style recipe but using up a big wyeast urquell slurry

Tower 3
66ltrs
1051
1012
5.02%
38ibu

gladfield ale 67.9%
gladfield munich 28.6%
gladfield sheppards delight 3.6%

recirc mash @ 66
2.5ltr water per kg
90 min

magnum @ 60 for 24.4 ibu
mosaic @ 20 for 6.16 ibu
mosaic @ 0/whirpool for 7.58 ibu
dry-hopped in kegs as they get fridged to serve - figure out hops at the time

16 degrees ferment if poss maybe 18 but figure the hop bill will hide...things h34r:

 

[droid]

^rather than bust out a new pack of magnum the 60minute boil addition is:

15g magnum
25g columbus (columbus being .7% higher AA) but the mosaic i used was .8 less than what i thought so it's all still sitting at 37.99 ibu

madness

 

[manticle]

Pretty standard esb today with challenger, styrians and 1469 today.
Looking at 1 standard/easy drinker followed by longer term/keeper so next weekend will probably be a uk barleywine or ris.

 

[Yob]

Looking to fill another barrel so brewing a robust Porter tonight (unless I change my mind)

Still need to spin up my yeast so I'm in trouble there, luckily I've got 2 stir plates

Thanks DHB

 

[GABBA110360]

a modified recipe of Andrew clark's coopers sparkling ale clone boil on it's last legs as I type

 

[Yob]

Looking to fill another barrel so brewing a robust Porter tonight (unless I change my mind)
Still need to spin up my yeast so I'm in trouble there, luckily I've got 2 stir plates
Thanks DHB

Failed again, it's gunna be some sort of smoky stout, pale, roast, midnight wheat, roast wheat, and a bit of manuka smoked...

Heading for 100l..

It's headed for a barrel so some complexity there I think will be good..

 

[mofox1]

Time for a something different.... waiting for the kettle to fill on this one.

Jamil's Witbier - 25L

1.050 / 20 IBU / SRM 3.5

40.8% Torrified Wheat
46.1% Pilsner
9.2% Flaked Oats
3.9% Munich

Bittering with EKG & Tett to 20. Fresh orange peel, coriander seeds & chamomile flowers late in the boil.

Giving Gigayeast's Belgian Wit a try on this one.

 

[Danscraftbeer]

Trying to drift away from stubornly sticking to my version of Australian beer IMO of home brew thats always falls outside the standards set anyway.
Trying to stay within catagories of some kind.
So to surender to American resiliance an APA as true as an Ozzie homebrewer can throw out. Its a balance I like.


Columbus in California

40lt brew

7kg Two Row Pale Malt - 77.8% (whatever 2 row you can get basically, or any Pale malt)
0.5kg Munick - 5.6%
0.5kg Toffee - 5.6%
0.25g Acidulated - 2.8%
Mashed at 63c.

20g Columbus - 60min
40g Columbus - 15
40g columbus - steep for 10 min.

OG = 1.054
FG = ~ 1.008
ABV = 6.0%
Color = 12 EBC
Bitterness = 39 IBU
Bitterness Ratio = 0.739 (So it should be Malty! And Hoppy!)
Calories = 500 kcal/l

Oops forgot the Yeast if it wasn't obvious. : California Ale: Whitelabs WLP001


Yummy! :chug:

PS
Pre boil = 55lt. 2 hour boil.

 

[technobabble66]

^^ needs more Columbus [emoji185]

 

[mofox1]

Jamil's Witbier - 25L

1.050 / 20 IBU / SRM 3.5

Apparently two **** ups can cancel each other out.

Didn't mill the torrified wheat fine enough, stuff is smaller than expected, and ended up way under gravity... 70% eff vs expected 80.

Consequently dropped the ibus down a tad to compensate.

Then I discovered my 25 L cube had cracked, bugger... I'll just boil down to 20L. End up with original intended gravity and IBU at lesser volume.

Win. Sort of...

 

[Danscraftbeer]

^^ needs more Columbus [emoji185]

Yeah I'll be dry hopping at least one of the 2 kegs at 3g/L. Its just meant to be a seasonable standard type beer.

 

[welly2]

My first saison. I don't recall having had many saisons previously - a home brew saison a mate cooked up, plus perhaps one La Sirene and that's pretty much it. I wanted to make something that I could ferment while my fermenting fridge was full up and I made this:



It's very fresh, as in bottled a week or so ago, and so it definitely needs some ageing but bugger me if it isn't a tasty drop. I'm amazed and I just brewed it on a whim.

Recipe looks like:


4.500 kg


Pilsner, Malt Craft Export (Joe White) (3.2 EBC)


Grain


1


82.9 %


0.450 kg


Wheat Malt, Bel (3.9 EBC)


Grain


2


8.3 %


0.230 kg


Caramel/Crystal Malt - 40L (78.8 EBC)


Grain


3


4.2 %


0.230 kg


Munich I (Weyermann) (14.0 EBC)


Grain


4


4.2 %


0.015 kg


Gladfield Roast Barley (1450.0 EBC)


Grain


5


0.3 %


26.00 g


Perle [6.70 %] - Boil 60.0 min


Hop


6


21.0 IBUs


30.00 g


Styrian Goldings [5.40 %] - Steep/Whirlpool 20.0 min


Hop


7


5.9 IBUs


1.0 pkg


Danstar Belle Saison


Yeast


8


-


Forget where I got it from but had to make a couple of changes to the original recipe as I didn't have the ingredients so this is my version of whatever it was. It's good, even this young! 20something more bottles (thanks Barls!) of it to go.

 

[TheWiggman]

Yesterday brewed up a Tooheys Old clone. Made it to the letter according to this post by Brewman with the only change being Wyeast 1469 West Yorkshire Ale.
750g raw sugaz.
Pride of Ringwood.


Megaswill.