What are you Brewing 2016?

[indica86]

Ferment temp will be higher @ 22c - pitching again direct into yeast cake.

Looks like a good brew. Why the 22°c ferment temp?

Aaaaaand, another IPA, more sessionable…
Upping the Gypsum as per Bru'N Water American Pale profile, first time I have pushed the minerals that far, it will be interesting.


Recipe: Better Than…
Brewer: Grumpy
Style: American IPA

Recipe Specifications
————————–

Batch Size (fermenter): 23.00 l
Estimated OG: 1.057 SG
Estimated Color: 19.7 EBC
Estimated IBU: 54.9 IBUs

Ingredients:
————

14.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
1.50 g Calcium Chloride (Mash 60.0 mins)
1.50 g Epsom Salt (MgSO4) (Mash 60.0 mins)
0.61 g Salt (Mash 60.0 mins)
2.60 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 45.6 %
1.50 kg Munich II (Weyermann) (16.7 EBC) Grain 26.3 %
0.90 kg Rye Malt (Weyermann) (5.9 EBC) Grain 15.8 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 8.8 %
0.12 kg Caramunich II (Weyermann) (124.1 EBC) Grain 2.1 %
0.08 kg Caraaroma (Weyermann) (350.7 EBC) Grain 1.4 %
15.00 g Chinook - First Wort 60.0 min Hop 20.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining
40.00 g Hallertau Blanc - Steep/Whirlpo Hop 9.8 IBUs
30.00 g Brooklyn - Steep/Whirlpool 20 Hop 15.2 IBUs
25.00 g Chinook - Steep/Whirlpool 20. Hop 9.4 IBUs
40.00 g Hallertau Blanc - Dry Hop 4.0
30.00 g Brooklyn - Dry Hop 4.0 Days
————————————————————————————-

 

[Dan Pratt]

Looks like a good brew. Why the 22°c ferment temp?

Hi,

I heard through a podcast I think it was Four Pure Brewery in the US and also have read about Stone Brewing using a higher fermentation temp and overpitching the yeast. I tried it with a Black IPA into a yeast cake of 007 Dry English Ale and got no off flavours. I've tried to replicate that again using a US05 yeast cake with the same recipe minus the black malts making an IPA ( currently fermenting ) So I planned this Rye IPA to go into that same yeast cake for a 3rd batch at the higher temps.

My understanding is that the higher mash temp doesn't give off flavours because of the high level of healthy viable yeast, so minimal esters are formed. The krausen on the 2 batches so far formed in under 3hrs and the 007 had fallen out after 36hrs, the US05 is not so good for flocculation and after 48hrs still has a thin layer (1cm) at the surface.

 

[Coodgee]

My next prototype recipe is a "soft" APA - I'm going for a really delicate malt flavour with a strong hop flavour and aroma. Not too bitter.

Batch Size (fermenter): 23.00 l   
Estimated OG: 1.052 SG
Estimated Color: 12.1 EBC
Estimated IBU: 31.6 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
4.70 kg               Pilsner (2 Row) Ger (3.9 EBC)            Grain         2        90.4 %        
0.30 kg               Caramel/Crystal Malt - 60L (90.0 EBC)    Grain         3        5.8 %         
0.20 kg               Acid Malt (5.9 EBC)                      Grain         4        3.8 %         
40.00 g               Citra [13.20 %] - Boil 5.0 min           Hop           5        11.0 IBUs     
40.00 g               Mosaic (HBC 369) [11.50 %] - Boil 5.0 mi Hop           6        9.6 IBUs      
40.00 g               Simcoe [13.20 %] - Boil 5.0 min          Hop           7        11.0 IBUs     
1.0 pkg               American Ale II (Wyeast Labs #1272) [124 Yeast         8        -             
50.00 g               Citra [12.00 %] - Dry Hop 4.0 Days       Hop           9        0.0 IBUs      
50.00 g               Mosaic (HBC 369) [12.25 %] - Dry Hop 4.0 Hop           10       0.0 IBUs      
50.00 g               Simcoe [13.00 %] - Dry Hop 0.0 Days      Hop           11       0.0 IBUs

 

[droid]

<edit - apols the formatting is shite)
decided to err on the side of dry for my first marzen
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 22 liters [SIZE=.9em] (fermentor volume) [/SIZE]
Boil Size: 30 liters
Boil Gravity: 1.027 [SIZE=.9em] (recipe based estimate) [/SIZE]
Efficiency: 82.5% [SIZE=.9em] (brew house) [/SIZE]





Original Gravity:1.060 Final Gravity: 1.014 6.1% 23.12 ibu
Fermentables



Amount Fermentable PPG °L Bill %
0.15 kg United Kingdom - Crystal 30L 34 30 2.9%
2 kg German - Munich Dark 37 15.5 38.8%
3 kg German - Pilsner 38 1.6 58.3% 5.15 kg Total

Hops
Amount Variety Type AA Use Time IBU
8 g Magnum Pellet 15 Boil 60 min 17.08
20 g Saaz Pellet 3.5 Boil 20 min 6.03


Mash Guidelines
Amount Description Type Temp Time
15 L Temperature 57 C 5 min
15 L Decoction 62 C 10 min
15 L Decoction 66 C 50 min
15 L Decoction 72 C 20 min
30 L Sparge 78 C 10 min Starting Mash Thickness: 3 L/kg


Yeast
Wyeast - Bavarian Lager 2206
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
7.8 - 14.4 °C
Starter:
Yes
Fermentation Temp:
10 °C
Pitch Rate:
-

Target Water Profile: Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3- 82 20 4 2 16 320

 

[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.

Well I've just about finished fermenting this with 1388 and added 160g wet cascade to the ferment.

 

[manticle]

1388?
Interesting.
I fermented a 'bitsa keg' (leftover wort from a variety of brews fermented with whatever is on hand) with some 1388 I had for a tripel.
This bitsa is alt, esb and apa wort and it's quite soft and flavoursome. Not sure it will lead me towards a deliberate repeat but nice nonetheless.

 

[rude]

My next prototype recipe is a "soft" APA - I'm going for a really delicate malt flavour with a strong hop flavour and aroma. Not too bitter.


Batch Size (fermenter): 23.00 l
Estimated OG: 1.052 SG
Estimated Color: 12.1 EBC
Estimated IBU: 31.6 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
4.70 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 2 90.4 %
0.30 kg Caramel/Crystal Malt - 60L (90.0 EBC) Grain 3 5.8 %
0.20 kg Acid Malt (5.9 EBC) Grain 4 3.8 %
40.00 g Citra [13.20 %] - Boil 5.0 min Hop 5 11.0 IBUs
40.00 g Mosaic (HBC 369) [11.50 %] - Boil 5.0 mi Hop 6 9.6 IBUs
40.00 g Simcoe [13.20 %] - Boil 5.0 min Hop 7 11.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 8 -
50.00 g Citra [12.00 %] - Dry Hop 4.0 Days Hop 9 0.0 IBUs
50.00 g Mosaic (HBC 369) [12.25 %] - Dry Hop 4.0 Hop 10 0.0 IBUs
50.00 g Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs

Hey Coodgee is that a typo or did you really use 200g of acid malt

If it isnt did you measure youre ph & what did you get

 

[Coodgee]

Yeah 200grams. That was the calculated amount using a water calculator with RO water. My mash ph was 5.0.

 

[Reman]

Style: English Porter (13C)
Boil Size: 19.00 l
Style Guide: BJCP 2015
Color: 41.9 EBC
Equipment: Pot 19L - BIAB to 15L
Bitterness: 30.2 IBUs
Boil Time: 120 min
Est OG: 1.050 (12.3° P)
Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.016 SG (4.0° P)
Fermentation: Ale, Two Stage
ABV: 4.5%

Ingredients
Amount Name Type #
17.06 l Sydney - Potts Point Water 1
1.40 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.40 g Calcium Chloride (Mash 60 min) Misc 3
4.00 g Chalk (Mash 60 min) Misc 4
1.50 g Baking Soda (Mash 60 min) Misc 5

3.21 kg Voyager Amber Malt (50.8 EBC) Grain 6
168.7 g Voyager Brown Malt (180.0 EBC) Grain 7

8.4 g Magnum [14.0%] - First Wort Hops 8
17.8 g Goldings, East Kent [5.0%] - Boil 10 min Hops 9
19.6 g Fuggles [4.5%] - Boil 10 min Hops 10

0.25 tsp Irish Moss (Boil 10 min) Misc 11
1 pkgs English Ale (White Labs #WLP002)


This is my attempt to do a historical porter where they used straight brown malt. Most Amber malts have no real diastatic power, but I saw this one had 60 lintner, where the minimum for self-conversion is 30. Checked with the Voyager lads to confirm, and yes they said it can convert but they never thought to make anything with it.

Wow, this did not turn out like the recipe!
1st - thought I had some WLP002 in the fridge, no, "closest" I could get was WLP009
2nd - went to mash in, my digital thermometer was broken (by SWMBO, so still my fault ) so had to make do with a candy thermometer and a laser one.
3rd - went to freezer, no EKG and bugger all Fuggles. So in went 10g of Fuggles and 30g of Summer.

Will be interesting to see how i turns out...

 

[manticle]

Stout
6kg maris
150 mixed crystal
100 each biscuit and aromatic
100 pale choc
100 dark choc
100 black
350 roast barley
Roast malts crushed fine, cold steeped and added to final 10 mins of mash.
Challenger and styrians to 35 ibu
1469 slurry.
Handful toasted oak chips, soaked in glen moray 12 y/o, added to cube.

 

[Dan Pratt]

Yeah 200grams. That was the calculated amount using a water calculator with RO water. My mash ph was 5.0.

Hi Coodgee,

That's quite low for pH, what was your gravity actuals vs target?

 

[wide eyed and legless]

Nothing like getting up on a cool misty autumn morning, standing out in the yard and feel an Irish Stout coming on.

 

[sponge]

1388?
Interesting.
I fermented a 'bitsa keg' (leftover wort from a variety of brews fermented with whatever is on hand) with some 1388 I had for a tripel.
This bitsa is alt, esb and apa wort and it's quite soft and flavoursome. Not sure it will lead me towards a deliberate repeat but nice nonetheless.

1388 purely because I had no other yeast in the fridge. It was an older smackpack that I've had sitting there so will do a run with it on the other 3 cubes I have waiting to be fermented.

I held the ferment at 17 to try and minimise the belgian esters and seems to have done quite well. I didn't have high hopes for the brew using 1388 but tasting quite nice from the fermenter.

I also have a 9L mystery keg that gets the dregs from other ferments. More often than not it is quite tasty.. although I only have a US amber in there atm after cleaning it out a couple of weeks back.

 

[waggastew]

Seeing that it looks like we now have year-round summer here on the mid-nth coast of NSW I thought I might brew a nice Helles!

Super simple recipe, more focused on getting the ferment right. Using pure O2 for the first time thanks to Balcony Brewer. Using a mix of pale malt and Pils to get the attenuation right down. Have heard a few anecdotal reports on mixing base malt to do this.

Recipe: HGH-3 - Helles
Style: Munich Helles
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 32.46 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 21.00 l   
Bottling Volume: 19.00 l
Estimated OG: 1.049 SG
Estimated Color: 3.7 SRM
Estimated IBU: 20.0 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 69.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.00 kg               Pilsner (2 Row) Ger (2.0 SRM)            Grain         1        72.7 %        
1.50 kg               Pale Malt (2 Row) US (2.0 SRM)           Grain         2        27.3 %        
12.00 g               Hallertau Magnum [14.00 %] - Boil 60.0 m Hop           3        20.0 IBUs     
1.11 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        4        -             
1.0 pkg               German Bock Lager (White Labs #WLP833) [ Yeast         5        -             
1.11 tsp              Yeast Nutrient (Primary 3.0 days)        Other         6        -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.50 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 18.84 l of water at 74.2 C          66.0 C        90 min        

Sparge: Batch sparge with 2 steps (5.14l, 18.48l) of 75.6 C water
Notes:
------
- Used a repitch of WLP833, put in a 4L starter and crashed

 

[manticle]

1388 purely because I had no other yeast in the fridge. It was an older smackpack that I've had sitting there so will do a run with it on the other 3 cubes I have waiting to be fermented.
I held the ferment at 17 to try and minimise the belgian esters and seems to have done quite well. I didn't have high hopes for the brew using 1388 but tasting quite nice from the fermenter.
I also have a 9L mystery keg that gets the dregs from other ferments. More often than not it is quite tasty.. although I only have a US amber in there atm after cleaning it out a couple of weeks back.

Yeah the bitsa keg is generally working for me and even an extra day on the 1388 mongrel gives it a nice edge.
Having one now with homegrown tomatoes and basil and spicy pork sausages while sparging a stout.
Worse ways to spend a sunday.

 

[droid]

stuck recirc at 62 rest faaark

 

[technobabble66]

The Marzen?
Damn. Sucks to be you!
Commiserations.

 

[droid]

well because of that sticky stuff up (recirculating too fast) ended up doing 68deg at the other end and sitting there now
I am decoc-circing?? so decoction to rest temp then recirc to hold, pulling the od thick portion out for a cook up
Should be ok,

 

[Coodgee]

Hi Coodgee,

That's quite low for pH, what was your gravity actuals vs target?

Yeah it was definitely an under shoot. But not too bad. Only 2 points off the target ph. I will use 100 grams next time and hopefully hit 5.2. My efficiency was still ok at about 78%. Good efficiency for me is about 85% but i purposefully only sparged with 14 litres which would have contributed to the lower efficiency. This is with a grainfather.

 

[manticle]

pH 5 is 10 times more acidic than pH 6.
pH 4 is 100 times more acidic than pH 6.
3 = 1000x, etc.