What are you Brewing 2016?

[Dan Pratt]

Picked up a new high alpha dual purpose hop from the brew store so making a easy quaffed ale to try it out. I'd usually do 70/30 pils and wheat but I'm out of wheat so trying a new malt bill.

El Dorado Ale

1040
1007
20ibu
4.2% abv

75% Golden Promise
15% Vienna
10% Flaked Oats

65c/60mins

El Dorado FWH = 15ibu
Citra/Centennial @ 10mins = 5ibu

Fermented with US05

Dry hopped with 2.5g/L El Dorado for a few days.

 

[shacked]

Double brew day today:

- Oktoberfest: 60% Pils, 19.5% Munich, 19.5% Vienna, 1% Caraaroma (all Weyermann) Halletau Mit at 60m and 5m for 27 IBU
- Rye Bourbonated Export Stout: 60% Maris, 25.5% Rye, 6.5% [leftover] Crystal 40/60/130, 4.5% Roast Barley, 2.5% Chocolate. Magnum at 60m and EKG at 45m to 50 IBU, OG 1.075. Medium toast oak, boiled and soaked in bourbon added to the cube.

 

[tj2204]

Chucked my first saison in a cube last night.

3.5kg BB Pale
0.5kg wheat
0.25kg Dex
30gm summer (5.3aa) FWH
40gm summer cube

Mashed at 65ish (dropped about 1.5 degrees over 90 mins)

Will ferment with belle saison when a fermenter is free, thinking pitch at 20 then hold steady for 48 hrs then let free rise to about 27

My next batch will be a cream ale

4kg bb pale
0.25 carapils
0.75 Aldi cornflakes
Willamette at 60 to 18 ibu
Ferment with Notto at 15

 

[Mardoo]

Mofox and I are just finishing up a Heady Topper clone, not to clone it as such, but just to brew an effin' good DIPA, hopefully. We used this recipe bumped up to 50L including trub:

http://www.homebrewtalk.com/showthread.php?p=7331823#post7331823

 

[shacked]

Just tapped a Nelson Sauvin vienna SMASH.

It was 100% Weyermann Vienna mashed at 50 for 10, 64 for 75 and 77 for 10. Nelson all the way through 12g at 60, 12g at 5, 30g cube and 20g dry for about 33 IBU.

Fermented at 13C with Wyeast 2565 ramped 1C per day to 18C after a week or so and CC'd for about 2 weeks. OG 1.052, finished at 1.008.

 

[mofox1]

Mofox and I are just finishing up a Heady Topper clone, not to clone it as such, but just to brew an effin' good DIPA, hopefully. We used this recipe bumped up to 50L including trub:

http://www.homebrewtalk.com/showthread.php?p=7331823#post7331823

All done.

Couldn't see the trub through the 5L or so of magnificent green sludge. Can't wait to get this and the remaining 1/4 kilo hops into the fermenter.

 

[Mardoo]

Yep yep yep! Hit a litre or two of sludge myself in my cube - which means oily green goodness.

I'll make what seems like it might be an important point here for folks who try the recipe. The originator's final runnings were 1.030, whereas our final runnings were 1.010. Same gravity after the boil. We didn't realise this until the very end. I'd assume it'll have a noticeable effect on the final beer, but can't be sure until we schedule V2. Mofox?

 

[Barry]

About to set up to brew tomorrow. Plan to brew a no sparge Maibock. I have two mash tuns (coolers) etc., so I usually brew two batches at once. With the no sparge I mash the grist in both tuns then run off the wort. I then add more water to the tuns to get a second runnings beer (this time it will a pale Saison). The second runnings are always lighter in mouthfeel than you would expect from their gravity, so Saisons, quaffable Belgians, etc. always come out well. Better stop talking about it and start doing it.

 

[technobabble66]

... The originator's final runnings were 1.030, whereas our final runnings were 1.010. Same gravity after the boil. We didn't realise this until the very end. I'd assume it'll have a noticeable effect on the final beer, but can't be sure until we schedule V2. Mofox?

FWIW, i believe the theory (i don't think i have enough experience pushing this to really judge it myself) is that SG=1.010 is the cut-off for run-off, though many pro-brewers go by pH rather than SG. Not sure what the pH threshold is (pH5.5?), but i've def pushed it down to 1.010 a few times and not noticed a difference (i acidify my sparge, if that makes a difference). So it might matter more what your pH was, rather than the SG (re: extracting tannins, etc).

Either way, i'd be surprised if it mattered that much in a DIPA !
Sounds fairly tasty by the way

 

[Grainer]

Yep yep yep! Hit a litre or two of sludge myself in my cube - which means oily green goodness.

I'll make what seems like it might be an important point here for folks who try the recipe. The originator's final runnings were 1.030, whereas our final runnings were 1.010. Same gravity after the boil. We didn't realise this until the very end. I'd assume it'll have a noticeable effect on the final beer, but can't be sure until we schedule V2. Mofox?

the only risk taking the gravity to 1.010 risks is getting the introduction of Graininess but with a large hop volume and SG it shouldnt really be an issue.

 

[technobabble66]

Back to me, brewed this yesterday. First attempt at a Dubbel.
Was originally going to be an exotic Belgian Strong Red Ale, until someone (thanks, manticle :icon_cheers: ) pointed out that's just basically a Dubbel :blush:

Un Sang Rouge or Fort Ambre (depending on the resulting colour ^_^ )
Belgian Dubbel

Vol = 24L
OG = 1.057 (80% efficiency)
FG = 1.009
IBU = 19.3
EBC = 30
alc = 6.6%

4.72 kg (84%) Pilsner (Wey)
0.21 kg (3.8%) Special B (Ding)
0.10 kg (1.8%) Biscuit (Ding) (gone slack/too old)
0.07 kg (1.3%) Acidulated (Wey)

0.50 kg (9%) Dark/Amber Candi Syrup - to be added mid-way through fermentation

20g Hall Mitt (6.3%AA) @ FWH
10g EKG (4.5%AA) @20mins (cubed)
5g Select (5.0%AA) @20mins (cubed)
5g Hall Mitt (6.3%AA) @20mins (cubed)


1.1gCaSO4 +1.1g MgSO4 + 2.7g CaCl2 into Mash
1.0gCaSO4 +1.0g MgSO4 + 2.4g CaCl2 +0.3g Citric acid into Sparge
0.5gCaSO4 +0.5g MgSO4 + 1.2g CaCl2 into Boil

Mash: 55/68/72/78 for 5/60/20/5
18L Mash
16L Sparge

Boil for 90mins.
Last 2.5L run-off boiled down separately to 1L, with 1 tbsp of Dark Brown Sugar (just because). Mainly done due to lack of space in the urn, rather than expecting any real effect of caramelisation, but who knows.

Fermented with WLP-550, probably starting at 18°C, slowly ramping to 23-25°C over a few days.
----

The mash temp was meant to be 67°C, but hit closer to 68°C, then after 1hr, was at 68.2°C. So i'd suspect the main sacch step may've been more like 69°C.
OTOH, belgian yeasts typically chew through almost anything, so i'm hoping that'll compensate, plus leaving it for an hour should hopefully mean the beta-amylase did a reasonable job.

 

[Mardoo]

My guess regarding the gravity of the runnings is that the difference will be that of a no-sparge beer versus a sparged one - subtle, but a little more "Wow" factor in the maltiness in the no-sparge. We'll see.

 

[Dan Pratt]

Planning another No Chill IPA - cube only addition.

The previous Black Citra IPA turned out pretty tasty so this time Id like to see how the hops come through without that black malts.

American IPA

OG 1057
FG 1009
ABV 6.4%
IBU 62 (calc is 15min addition)
EBC 10
Vol 20Lt

89% Golden Promise
5% Carapils
4% Dextrose
2% Light Crystal

Mashed @ 65c/60m, 74c/20m

Boiled for 60mins with cube only addition

50g - Centennial
50g - Simcoe

Pitched onto US05 Yeast cake and fermented @ 22c

Dry Hopped with 5g/L Chinook hops

:super:

 

[fraser_john]

Geelong Craft Brewers scored a bulk buy from the local Corio Maltings, doing this SMaSH IPA to test it out

Mosaic SMaSH

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

Batch Size (L):          26.00    Wort Size (L):     26.00
Total Grain (kg):         7.50
Anticipated OG:          1.066    Plato:             16.11
Anticipated SRM:           5.1
Anticipated IBU:          67.4
Brewhouse Efficiency:       74 %
Wort Boil Time:             75    Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.10

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 100.0     7.50 kg.  Pale Ale Malt (2-row)         Australia      1.037      2

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 35.00 g.     El Dorado                         Pellet  14.30  42.0  First WH
 40.00 g.     El Dorado                         Pellet  14.30  25.3  15 min.
 60.00 g.     El Dorado                         Pellet  14.30   0.0  0 min.
 39.00 g.     El Dorado                         Pellet  14.30   0.0  Dry Hop


Yeast
-----

Lallemand BRY-97 West Coast x 3 rehydrated packs

 

[sp0rk]

Seeing as I have all saisons, cream ales and big stouts in cube/keg right now, I thought I'd do a hoppy pale ale for something different

Unemployment Pale Ale (American Pale Ale)

Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.21 %
Colour (SRM): 7.0 (EBC): 13.8
Bitterness (IBU): 40.4 (Average - No Chill Adjusted)

88.24% Maris Otter Malt
5.88% Caramalt
5.88% Wheat Malt

0.7 g/L Cascade (4% Alpha) @ 30 Minutes (Boil)
0.7 g/L Nelson Sauvin (13% Alpha) @ 30 Minutes (Boil)
0.4 g/L Cascade (4% Alpha) @ in the cube
0.4 g/L Citra (11.1% Alpha) @ in the cube
0.4 g/L Nelson Sauvin (13% Alpha) @ in the cube
0.7 g/L Cascade (4% Alpha) @ 0 Days (Dry Hop)
0.7 g/L Citra (11.1% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 19°C with Safale US-05

 

[sp0rk]

ended up cranking up the cube hops all to 0.8g/L each because I forgot to adjust them to aroma hops in brewmate
should still make for around 40IBU

 

[shacked]

Cubed a blonde ale today.

87% Pale
7% wheat
4% crystal 20
2% melanoidin

OG 1.045 mash in at 66, mash out at 76.

23 IBU of Saaz at 60m and 2 IBU of Saaz in the whirlpool (no chill).

 

[Rocker1986]

Brew day tomorrow! This will be the first brew I put into one of my smaller 20L cubes which I have decided to use for keg only batches. I do have two new 25L cubes as well for my usual size batches. This brew is also a first for me as an AG'er, adding some raw sugar to it (it says dememera in the recipe, closest thing I could find in Beersmith).

English Ale V2

21 litre batch, no-chilled (hops not adjusted), 75% brewhouse efficiency.

Grains
Mashed at 66C for 90 mins, 78C mash-out for 10 mins

3.400 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 87.9 %
0.200 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 2 5.2 %
0.200 kg Dememera Sugar (3.9 EBC) Sugar 6 5.2 %
0.050 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3 1.3 %
0.020 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 4 0.5 %

Hops
75 minute boil
20.00 g Goldings, East Kent - First Wort 75.0 min Hop 5 18.4 IBUs
20.00 g Fuggles - Boil 60.0 min Hop 7 11.3 IBUs
20.00 g Goldings, East Kent - Boil 10.0 min Hop 8 5.8 IBUs

Yeast
Harvested Wy1318 London Ale III, fermented at 20.5C.

Est Original Gravity: 1.0449 SG
Est Final Gravity: 1.0095 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 35.5 IBUs
Est Color: 21.1 EBC

(I've gone to 4 decimal points on the SG due to my temp correction calculator often throwing up things like 1.013743 or something.)

Looking forward to this brew day and of course, tasting the beer once it is suitably ready for drinking.

 

[shacked]

Just kegged a Rye IPA:

57% pale
20% Rye
7% wheat
7% crystal (20/40/60)
6% dex
3% munich

OG 1.060 mash in at 65C, mash out at 77C.

Columbus at 45m and 10m for 40 IBU.
30 IBU in the cube from Citra, Centennial and Amarillo (about 6g/l)
Dry hop with the same at about 6g/l

WY1272 finishing at 1.012

 

[shacked]

Just mashed in for my second go at a saison.

80% Castle pilsner
20% wheat
plus:
100g of acidulated

Doughed in at 50C and set the main rest at 64C for an hour. Will mash out at 77C.

Aiming for an OG of 1.050 and 29 IBU from Motueka with additions at 60, 15 and cube.

Belle Saison at ambient temps.