What are you Brewing 2016?

[Dan Pratt]

really excited for this monday because after reading a proverbial sh!tload of information, i'm finally diving in and adjusting the water and mash ph for my brews. decided on an ipa to see the difference high sulphates make to it.

cal 133
mag 18
sod 25
sul 304
chl 57
bicarb 18

80 pale
10 munich
5 crystal
5 wheat
1.055-1.010

galena and galaxy to 61 ibu and 4g/l dry
us-05 at 17c

:icon_drool2: sexytime.

Hi Fletcher,

When I started adjusting the water I seen a big improvement on 2 fronts, hops were much more forward with high sulfate content and the beers became much crisper/cleaner with the pH being at 5.2 for the mash making final beer pH < 4.5.

For that IPA recipe, Id take out the Munich malt, unless you like more of an English style. IPA is hop forward beer like you know and the 5% crystal is plenty of sweetness. When i removed the Munich from my IPAs the hops were more pronounced. I now only use munich if Im doing a Double IPA and used 10% and no crystal.

 

[waggastew]

Brewing my first every Schwarzbier for the NSW Case Swap. Just finished fermenting a Helles with WLP833 so had lager yeast handy. Using Gordon Strong's Modern HB Recipe.

Recipe: CSS-1 Case Swap Schawrzbier

Style: Schwarzbier (Black Beer)
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 38.70 l
Post Boil Volume: 31.20 l
Batch Size (fermenter): 27.00 l   
Bottling Volume: 25.00 l
Estimated OG: 1.050 SG
Estimated Color: 38.3 SRM
Estimated IBU: 30.6 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 67.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
1.00 tsp              Calcium Chloride (Mash 60.0 mins)        Water Agent   1        -             
5.79 kg               Pilsner (2 Row) Ger (2.0 SRM)            Grain         2        79.7 %        
0.58 kg               Carafa III (525.0 SRM)                   Grain         3        8.0 %         
0.45 kg               Aromatic Malt (26.0 SRM)                 Grain         4        6.2 %         
0.29 kg               Caramunich II (61.0 SRM)                 Grain         5        4.0 %         
0.15 kg               Carafa II (412.0 SRM)                    Grain         6        2.0 %         
30.00 g               Hallertauer [4.80 %] - First Wort 60.0 m Hop           7        14.8 IBUs     
30.00 g               Hallertauer [4.80 %] - Boil 60.0 min     Hop           8        13.4 IBUs     
15.00 g               Hallertauer [4.80 %] - Boil 10.0 min     Hop           9        2.4 IBUs      
28.00 g               Hallertauer [4.80 %] - Boil 0.0 min      Hop           10       0.0 IBUs      
1.0 pkg               German Bock Lager (White Labs #WLP833) [ Yeast         11       -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 7.27 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 23.45 l of water at 70.9 C          63.0 C        60 min        

Sparge: Batch sparge with 2 steps (5.43l, 21.60l) of 75.6 C water
Notes:
------
- All malts except pils and aromatic went in the vourlaf

 

[fletcher]

Hi Fletcher,

When I started adjusting the water I seen a big improvement on 2 fronts, hops were much more forward with high sulfate content and the beers became much crisper/cleaner with the pH being at 5.2 for the mash making final beer pH < 4.5.

For that IPA recipe, Id take out the Munich malt, unless you like more of an English style. IPA is hop forward beer like you know and the 5% crystal is plenty of sweetness. When i removed the Munich from my IPAs the hops were more pronounced. I now only use munich if Im doing a Double IPA and used 10% and no crystal.

hey mate. thanks for the advice!

for this one i'm going to stick with the munich, mainly because i have the same beer made without water additions so want to compare them 1:1. i'll monitor the sweetness of it though and the hop pronunciation, and see how it fares. i don't ever get much sweetness from munich in the same way i do with vienna. i get more bready and malty from munich (without sweetness). could just be my tastes but cheers for the solid advice. will let you know how it goes.

 

[Rocker1986]

@rocker - why the carbonate additions for a czech pils?

It's brewed with distilled water, I use these additions to mimic the Pilsen water profile in Beersmith.

I have brewed a batch with normal tap water but it didn't turn out quite as nice as the ones done with distilled water and small amounts of minerals added back, so it would appear that the very soft water works better in the style.

 

[waggastew]

Brewing my first every Schwarzbier for the NSW Case Swap. Just finished fermenting a Helles with WLP833 so had lager yeast handy. Using Gordon Strong's Modern HB Recipe.

Recipe: CSS-1 Case Swap Schawrzbier

Style: Schwarzbier (Black Beer)TYPE: All Grain

Nothing like 1L of slurry to get things cranking 18hrs in, even at 10degC. Happy yeast!

View attachment 87801

 

[TheWiggman]

My last Amber Ale based loosely on Pratty1's recipe (mainly due to stocks) was a winner. I've decided to bastardise it a touch because a) I ordered special B instead of carafa III stupidly thinking they were in the same roast range which clearly they are not, b) I had a stock of Willamette which I wanted to sub for Amarillo in my original recipe and c) the original was a touch dark for my tastes. In addition I've pushed the cube hops out to dry hopping as per below.
Considering I had the special B I thought this was a good chance to see what it can do. I upped it to 190g from 90g of carafa III which should reduce the darkness and lend more of the special B coming in at 4.9%. Looking at the recipe my heart tells me there's too much crystal going on, but nothing ventured nothing gained. I'll see how this tastes in the glass.

Amber Ale B

3.150 kg JW pale
0.720 kg munich I
0.350 kg Caramunich I
0.300 kg frightened wheat
0.175 kg dark crystal (originally wanted medium but I'd run out)
0.190 kg special B

OG 1.054 mashed at 66°C, aiming for FG 1.012

19g Perle at 60 mins
25g Willamette
25g Cascade at whirlpool, then cubed (no cube hops)
25g Willamette
25g Cascade dry hopped. Tossing up whether to dry hop Amarillo instead of Willamette

2 x packs M44.

Brew day went fine. The colour is a bit lighter than last time and more red than brown. Tastes quite pleasing and I'm hoping the focus will be more on malt than hops, but probably not at that hopping rate.

 

[Curly79]

Cascade flower and Pekko Pale Ale.

23 Ltr No chill. BIAB

5kg Bairds Ale Malt
200g Gladfields medium Crystal
150g Simpsons Munich

35 Ltr Cold mash in volume
63 degree mash. 90 min
Mash out 76 deg for 10 min
90 min Boil
50g cascade flowers at 60 min
20g cascade flowers at 10 min
Dry hop with 25 g Pekko pellets

US 05 Yeast

 

[droid]

managed to squeeze 42 ltrs out early this morning while it was pissing down


trying to back off the sweetness and the red a bit

95.9% ale
2.5% munich
1.6% med crystal

mashed at 66

boiled for 90minutes (overshot kettle vol)

magnum for 19ibu @ 60
columbus for 12 @ 20
chinook/galaxy/mosaic whirpool for 10ibu

us 05 @ 20C

keg hopped at will

 

[LorriSanga]

managed to squeeze 42 ltrs out early this morning while it was pissing down


trying to back off the sweetness and the red a bit

95.9% ale
2.5% munich
1.6% med crystal

mashed at 66

boiled for 90minutes (overshot kettle vol)

magnum for 19ibu @ 60
columbus for 12 @ 20
chinook/galaxy/mosaic whirpool for 10ibu

us 05 @ 20C

keg hopped at will

Hey Droid, what amounts are your whirlpool hops & what is your calcs on determining IBU's?

 

[droid]

Hey Droid, what amounts are your whirlpool hops & what is your calcs on determining IBU's?

Hi,

20 g Chinook Pellet 13 Aroma 5 min 3.42
20 g Galaxy Pellet 14.25 Boil 5 min 3.75
20 g Mosaic Pellet 12.5 Boil 5 min 3.29

however this was all chucked in at flame out, possibly zero as well AND whirlpool...it's easier to discuss the insanity over the phone mate, PM me if you wan't to go down that path, or maybe your already on it anyway hehe

 

[Mics100]

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Dark Bock - (Christi)
Brewer: Mike
Asst Brewer: 
Style: Traditional Bock
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 22.69 l
Post Boil Volume: 20.80 l
Batch Size (fermenter): 20.00 l   
Bottling Volume: 19.00 l
Estimated OG: 1.066 SG
Estimated Color: 46.0 EBC
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
10.57 g               Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
4.00 kg               Vienna Malt (6.9 EBC)                    Grain         2        65.0 %        
1.50 kg               Munich Malt (17.7 EBC)                   Grain         3        24.4 %        
0.45 kg               Caramel/Crystal Malt -120L (236.4 EBC)   Grain         4        7.3 %         
0.10 kg               Caramunich Malt (110.3 EBC)              Grain         5        1.6 %         
0.10 kg               Chocolate Malt (886.5 EBC)               Grain         6        1.6 %         
30.00 g               Hallertauer [4.80 %] - First Wort 60.0 m Hop           7        18.6 IBUs     
20.00 g               Tettnang [4.50 %] - Boil 20.0 min        Hop           8        6.4 IBUs      
0.26 tsp              Irish Moss (Boil 10.0 mins)              Fining        9        -             
1.0 pkg               SafLager German Lager (DCL/Fermentis #S- Yeast         10       -             


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 6.15 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Protein Rest      Add 25.66 l of water at 52.5 C          50.0 C        35 min        
Saccharification  Decoct 8.24 l of mash and boil it       63.9 C        20 min        
Saccharification  Decoct 4.11 l of mash and boil it       68.9 C        20 min        
Mash Out          Heat to 75.6 C over 10 min              75.6 C        10 min

 

[fraser_john]

Basic American Pale Ale

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Friday April 01, 2016
Head Brewer: John M Fraser
Asst Brewer:
Recipe: APA #1

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

Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (Kg): 5.90
Anticipated OG: 1.053 Plato: 13.07
Anticipated SRM: 8.4
Anticipated IBU: 38.5
Brewhouse Efficiency: 74 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
93.2 5.50 kg. Pale Malt(2-row) Great Britain 1.038 3
6.8 0.40 kg. Crystal 55L Great Britian 1.034 55

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
39.00 g. Cascade Pellet 6.50 25.2 60 min.
15.00 g. Cascade Pellet 6.50 7.4 30 min.
25.00 g. Cascade Pellet 6.50 5.9 10 min.
40.00 g. Cascade Pellet 5.75 0.0 0 min.


Yeast
-----

BRY-97 yeast cake

 

[Blind Dog]

Pale Ale

75% Gladfield pale ale, 15% Weyermann Vienna, 10% wheat. 5 min at 55, 50 at 66, 20 at 72, 20 at 78
Magnum at 60 to 15 IBU
CTZ and Amarillo at flameout to 10 IBU each(15 min boil)
CTZ and Amarillo in the cube at 5 IBU each (20 min steep). Wort transferred at 87C
15g US05
Will dry hop if it needs it

Est OG 1.045, est FG 1.009. I suspect the OG will turn out to be a little less.

 

[kaiserben]

I currently have 5 fermenters (as well as a 5L demijohn of JAO) on the go in my 2 bedroom apartment. The easter long weekend was very productive!

Schwarzbier
Hefeweizen
Brown Ale (Northern English)
Pale Ale (mostly Mosaic hops)
IPA (Columbus/Simcoe/Amarillo)

It's definitely the most number of full fermenters I've had at any one time. Surpringly SWMBO hasn't complained much (except about the smell of the weizen).

 

[shacked]

Double brew day today:

- Maple Syrup Tripel: 83% weyermann pilsner, 14% Grade B pure maple syrup, 1.8% castle aromatic, 1.2% acid. 30 IBU of Saaz at 60m. OG: 1.077
- English IPA: 94.5% Gladfield Ale, 4% muntons crystal 60L, 1.5% castle aromatic. Challenger at 60 and 5m, northdown in the cube: 52 IBU. OG 1.060

Will ferment the tripel with WLP530 and the IPA with WLP013.

 

[djgilmore]

Brewed a Nelson & Cascade Pale ale, Trying the chiller (immersion) again because i haven't been happy with the aroma of the no-chill beers I've been doing lately.

American Pale Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.700
Total Hops (g): 120.00
Original Gravity (OG): 1.058 (°P): 14.3
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.70 %
Colour (SRM): 5.4 (EBC): 10.6
Bitterness (IBU): 39.1 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 75

Grain Bill
----------------
3.400 kg Pilsner (59.65%)
1.000 kg Golden Promise Malt (17.54%)
0.800 kg Vienna (14.04%)
0.400 kg Wheat Malt (7.02%)
0.100 kg Crystal 60 (1.75%)

Hop Bill
----------------
5.0 g Cascade Pellet (6.8% Alpha) @ 60 Minutes (Boil) (0.2 g/L)
15.0 g Cascade Pellet (6.5% Alpha) @ 25 Minutes (Boil) (0.7 g/L)
15.0 g Nelson Sauvin Pellet (11.4% Alpha) @ 25 Minutes (Boil) (0.7 g/L)
15.0 g Cascade Pellet (6.5% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
10.0 g Nelson Sauvin Pellet (11.4% Alpha) @ 15 Minutes (Boil) (0.4 g/L)
15.0 g Cascade Pellet (6.5% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
15.0 g Nelson Sauvin Pellet (11.4% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
30.0 g Cascade Pellet (9.3% Alpha) @ 0 Days (Dry Hop) (1.3 g/L)

Misc Bill
----------------
4.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)

Single step Infusion at 65°C for 60 Minutes.
Fermented at 20°C with Safale US-05

Notes
----------------

-10 mins from late (not 60min) hop additions for whirlpool

Mash:
60min @ 65degC
15min @ 70degG
10min @ 78degC (Mash Out)

Pre boil gravity 1.055



Recipe Generated with BrewMate

 

[manticle]

Wee heavy.
7kg golden promise, handful roast barley, 3hr boil, ekg and challenger to about 20ibu, fermented cool with 1728 and allowed to mature till it drops bright.

 

[droid]

that's all the munich i have but hopefully the decoction will bring out the malt
Life on Marzen #2
Method: All Grain
Style: Märzen
Boil Time: 90 min
Batch Size: 44 liters (ending kettle volume)
Efficiency: 75% (ending kettle)
Original Gravity: 1.060
Final Gravity: 1.014
6.11%
IBU 21.92

3 kg Munich 26.1%
8 kg Pilsner 69.6%
0.5 Crystal 60L 4.3%
11.5 kg Total
Hops
20 g Magnum Boil 60 min 17.14
30 g mt hood Boil 20 min 4.78

decoction for malt
mash for dry

2206 wyeast
600ml slurry will be 90 billion over requirement

 

[mofox1]

Knocking out a double of a Red Rye IPA today.

Aiming for 1.060, 62ish IBU's, and hopefully a deep red with a SRM of around 13.

50% Gladfields American Ale
25% Wey Rye
15% Gladfields Vienna
4% Gladfields Shepherd Delight
3% Carared
3% Crisp Light Crystal

Columbus for bittering
Galaxy, Simcoe & Chinook @ 0min
Chinook, Citra & Galaxy in the cube
Cascade, Chinook, Citra & Galaxy dry hopped.

Will go Wyeast 1217 West Coast IPA to target a FG of ~1.012.

 

[Coodgee]

Knocking out a double of a Red Rye IPA today.

Aiming for 1.060, 62ish IBU's, and hopefully a deep red with a SRM of around 13.

50% Gladfields American Ale
25% Wey Rye
15% Gladfields Vienna
4% Gladfields Shepherd Delight
3% Carared
3% Crisp Light Crystal

Columbus for bittering
Galaxy, Simcoe & Chinook @ 0min
Chinook, Citra & Galaxy in the cube
Cascade, Chinook, Citra & Galaxy dry hopped.

Will go Wyeast 1217 West Coast IPA to target a FG of ~1.012.

Sounds nice!