technobabble66
Meat Popsicle
^^ Winning!! :lol:
What are you Brewing 2016?
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mofox1
Wubba lubba dub dub!
Toby's Stout - on it's 3rd brew now, and some American hops are sneaking in.... :icon_drool2:
48L, 1.060 @ 45 IBU
72% Gladfields Ale
8% Amber
5% Chocolate
4% Wheat
4% Crystal 60L
3% Roasted Barley
3% Roasted Wheat
1% Gladfields Shepherds Delight
Mash ~66C, med body.
Columbus & EKG @ 90min for 25 IBU
EKG & Chinook @ 0min for ~12 IBU (1.8g/L)
EKG & Chinook in the cube for ~8 IBU (1.8g/L)
Dry hop with a touch of EKG and (maybe) Chinook, ~0.8g/L
Ferment with Burton Ale yeast, WLP023.
48L, 1.060 @ 45 IBU
72% Gladfields Ale
8% Amber
5% Chocolate
4% Wheat
4% Crystal 60L
3% Roasted Barley
3% Roasted Wheat
1% Gladfields Shepherds Delight
Mash ~66C, med body.
Columbus & EKG @ 90min for 25 IBU
EKG & Chinook @ 0min for ~12 IBU (1.8g/L)
EKG & Chinook in the cube for ~8 IBU (1.8g/L)
Dry hop with a touch of EKG and (maybe) Chinook, ~0.8g/L
Ferment with Burton Ale yeast, WLP023.
hwall95
Well-Known Member
Done a bit of brewing over the last three weekends. First three are test batches for a my mates cousins wedding that I'm giving in a hand in brewing for. Last two are beers (2/4 of them) I'm brewing for my birthday in late May.
Return of Hefe V5 - This one is now kegged, tasting good. Normally I use Wy3638 which I prefer but the 3068 work alright, late hops are subtle but goes nicely
OG: 1.051 IBU: 13
FG: 1.011 Size: 22L
Abv: 5.2%
3.1kg Wheat Malt
2.1kg Pilsner Malt
30g Hallertau Blanc - Cube
Wy3068
APA - Have this one CCing atm, tasting great! Like tropical punch with some citrus
OG: 1.052 IBU: 41
FG: 1.014 Size: 23L
Abv: 5%
3.8kg Maris Otter
1.2kg Munich I
0.27kg Crystal Malt
0.27kh Wheat Malt
Cube hops - 25g Galaxy, 25g Citra, 12g Simcoe
Dryhopping - 20g Galaxy, 25g Crita, 30g Cascade
Wy1272
Irish Red Ale - first all-grain red ale, tasting great. Really nice maltiness, maybe a little too sweet for my preference so may drop the mash temp slightly for the wedding batch or decrease the crystal. The late EKG goes great with the maltiness. Will be CCing this one a few days once the APA is kegged.
OG: 1.063 IBU: 31
FG: 1.016 Size: 23L
Abv: 6.2%
4.2kg Maris Otter
1.5kg Munich I
0.6kg Carared
0.25kg Caraaroma
0.02kg RB
15g Warrior @ 60min
40g EKG - Cube
Wy1084
Return of Hefe V6 - This one I went back to no late hops, but have made it a little stronger. Also going to get my hands on some of my preferred yeast. Brewed this one ahead of time and will just keep it cubed until pitching it on 24th-30th.
OG: 1.055 IBU: 13
FG: 1.011 Size: 22L
Abv: 5.8%
3.4kg Wheat Malt
2.2kg Pilsner Malt
8g Warrior @ 60min
Wy3638
Mocha Stout - Brewed this one up last night. Was running of barely sleep between tuesday-thursday night and nearly fell asleep while waiting for the mash but it all went well. Haven't brewed one of these for nearly a year despite being one of my favourite beers I've brewed. I can't rememeber what I efficiency I got from the large grain bill so I calculated it for 65%.
OG: 1.076 IBU: 35
FG: 1.020 Size: 23L
Abv: 7.4%
5.5kg Maris Otter
1.6kg Munich I
0.5kg Oats
0.35kg Choc Malt
0.3kg Roasted Barley
0.05 Black Malt
0.3kg Lactose
26g Warrior @ 60min
Wy1335
Will add 120g Cacao Nibs post fermentation for a week
Add 1L cold drip coffee to keg
Return of Hefe V5 - This one is now kegged, tasting good. Normally I use Wy3638 which I prefer but the 3068 work alright, late hops are subtle but goes nicely
OG: 1.051 IBU: 13
FG: 1.011 Size: 22L
Abv: 5.2%
3.1kg Wheat Malt
2.1kg Pilsner Malt
30g Hallertau Blanc - Cube
Wy3068
APA - Have this one CCing atm, tasting great! Like tropical punch with some citrus
OG: 1.052 IBU: 41
FG: 1.014 Size: 23L
Abv: 5%
3.8kg Maris Otter
1.2kg Munich I
0.27kg Crystal Malt
0.27kh Wheat Malt
Cube hops - 25g Galaxy, 25g Citra, 12g Simcoe
Dryhopping - 20g Galaxy, 25g Crita, 30g Cascade
Wy1272
Irish Red Ale - first all-grain red ale, tasting great. Really nice maltiness, maybe a little too sweet for my preference so may drop the mash temp slightly for the wedding batch or decrease the crystal. The late EKG goes great with the maltiness. Will be CCing this one a few days once the APA is kegged.
OG: 1.063 IBU: 31
FG: 1.016 Size: 23L
Abv: 6.2%
4.2kg Maris Otter
1.5kg Munich I
0.6kg Carared
0.25kg Caraaroma
0.02kg RB
15g Warrior @ 60min
40g EKG - Cube
Wy1084
Return of Hefe V6 - This one I went back to no late hops, but have made it a little stronger. Also going to get my hands on some of my preferred yeast. Brewed this one ahead of time and will just keep it cubed until pitching it on 24th-30th.
OG: 1.055 IBU: 13
FG: 1.011 Size: 22L
Abv: 5.8%
3.4kg Wheat Malt
2.2kg Pilsner Malt
8g Warrior @ 60min
Wy3638
Mocha Stout - Brewed this one up last night. Was running of barely sleep between tuesday-thursday night and nearly fell asleep while waiting for the mash but it all went well. Haven't brewed one of these for nearly a year despite being one of my favourite beers I've brewed. I can't rememeber what I efficiency I got from the large grain bill so I calculated it for 65%.
OG: 1.076 IBU: 35
FG: 1.020 Size: 23L
Abv: 7.4%
5.5kg Maris Otter
1.6kg Munich I
0.5kg Oats
0.35kg Choc Malt
0.3kg Roasted Barley
0.05 Black Malt
0.3kg Lactose
26g Warrior @ 60min
Wy1335
Will add 120g Cacao Nibs post fermentation for a week
Add 1L cold drip coffee to keg
technobabble66
Meat Popsicle
Just cubed this morning. Did the mash and brought to boil last night. Did the boil & cubing today.
85g of flowers is a lot to shove into a cube, for the record.
Homestyle Rezza IPA
Vol 23L (84% eff)
OG=1.066
FG=1.015
IBU=71.8
EBC=16.8
alc=7%
4.275kg (71.3%) Viking Ale
1.2kg (20%) Wey Munich 2
0.45kg (7.5%) Briess Victory
0.075kg (1.3%) Wey Acidulated
15g Columbus flowers @ FWH
45g Columbus flowers @20mins
40g Chinook flowers @20mins
30g Chinook flowers @ dry
65/72/78 for 60/20/2
20L mash
16L sparge
Yeast = US-05 (probably)
85g of flowers is a lot to shove into a cube, for the record.
Homestyle Rezza IPA
Vol 23L (84% eff)
OG=1.066
FG=1.015
IBU=71.8
EBC=16.8
alc=7%
4.275kg (71.3%) Viking Ale
1.2kg (20%) Wey Munich 2
0.45kg (7.5%) Briess Victory
0.075kg (1.3%) Wey Acidulated
15g Columbus flowers @ FWH
45g Columbus flowers @20mins
40g Chinook flowers @20mins
30g Chinook flowers @ dry
65/72/78 for 60/20/2
20L mash
16L sparge
Yeast = US-05 (probably)
technobabble66
Meat Popsicle
Yep. 20 min additions = Cubed.
I wanted to use the Columbus for the boil & cube, and use the chinook for the cube and dry - so hopefully have the Columbus mainly impacting the flavour, and the Chinook mainly impacting the aroma. Not sure if this theory is going to work, but it seemed good at the time!
However I only have 35g of chinook flowers left.
... Mind you, I still have 50g from last year still...
BTW, my Chinook and Columbus flowers smell very similar (i.e.: crush the lupulin glands and take a sniff).
Do flowers from different hops normally smell kinda similar, or should chinook and Columbus smell quite different to each other? I know the pellets smell a bit different, but i was wondering if the flowers might be less discernible as the lupulin glands aren't ruptured.
Also could be my dodgy nose.
Otherwise i've just made a Chinook + Chinook IPA :mellow:
I wanted to use the Columbus for the boil & cube, and use the chinook for the cube and dry - so hopefully have the Columbus mainly impacting the flavour, and the Chinook mainly impacting the aroma. Not sure if this theory is going to work, but it seemed good at the time!
However I only have 35g of chinook flowers left.
... Mind you, I still have 50g from last year still...
BTW, my Chinook and Columbus flowers smell very similar (i.e.: crush the lupulin glands and take a sniff).
Do flowers from different hops normally smell kinda similar, or should chinook and Columbus smell quite different to each other? I know the pellets smell a bit different, but i was wondering if the flowers might be less discernible as the lupulin glands aren't ruptured.
Also could be my dodgy nose.
Otherwise i've just made a Chinook + Chinook IPA :mellow:
DU99
Well-Known Member
Just put into keg...
Hop Theft
American Pale Ale
Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 4.663
Total Hops (g): 79.30
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 7.1 (EBC): 14.0
Bitterness (IBU): 27.5 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
3.916 kg Gladfield Ale malt (83.98%)
0.273 kg Wheat Malt (5.85%)
0.200 kg Gladfield Toffee Malt (4.29%)
0.183 kg Simpsons Medium Crystal (3.92%)
0.091 kg Simpsons Amber Malt (1.95%)
Hop Bill
----------------
9.3 g Columbus Pellet (14.2% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
20.0 g Simcoe Pellet (12.2% Alpha) @ 10 Minutes (Boil) (1 g/L)
25.0 g Columbus Pellet (14.2% Alpha) @ 4Days (Dry Hop) (1.2 g/L)
25.0 g Simcoe Pellet (12.2% Alpha) @ 4Days (Dry Hop) (1.2 g/L)
----------------
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Safale US-05
Smells Good.
Hop Theft
American Pale Ale
Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 4.663
Total Hops (g): 79.30
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 7.1 (EBC): 14.0
Bitterness (IBU): 27.5 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
3.916 kg Gladfield Ale malt (83.98%)
0.273 kg Wheat Malt (5.85%)
0.200 kg Gladfield Toffee Malt (4.29%)
0.183 kg Simpsons Medium Crystal (3.92%)
0.091 kg Simpsons Amber Malt (1.95%)
Hop Bill
----------------
9.3 g Columbus Pellet (14.2% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
20.0 g Simcoe Pellet (12.2% Alpha) @ 10 Minutes (Boil) (1 g/L)
25.0 g Columbus Pellet (14.2% Alpha) @ 4Days (Dry Hop) (1.2 g/L)
25.0 g Simcoe Pellet (12.2% Alpha) @ 4Days (Dry Hop) (1.2 g/L)
----------------
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Safale US-05
Smells Good.
MastersBrewery
Journeyman, the learning never stops
- Joined
- 7/6/11
- Messages
- 2,319
- Reaction score
- 683
Stout 40L
7kg Pale
200g amber
400g choc
200g roast
200g roast (cold stèep)
800g oats
I
60 min Hop to 22 ibu ekg or spalt
Cube another 10g of above hops with 1 vanilla bean
7kg Pale
200g amber
400g choc
200g roast
200g roast (cold stèep)
800g oats
I
60 min Hop to 22 ibu ekg or spalt
Cube another 10g of above hops with 1 vanilla bean
indica86
Well-Known Member
- Joined
- 15/10/13
- Messages
- 1,821
- Reaction score
- 620
Tomorrow
Time for Benny's Big Red..
Recipe: Benny's Big Red VII
Brewer: Grumpy
Style: American IPA
Recipe Specifications
————————–
Batch Size (fermenter): 23.00 l
Estimated OG: 1.066 SG
Estimated Color: 28.8 EBC
Estimated IBU: 66.8 IBUs
Ingredients:
————
3.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
4.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 3 66.4 %
1.00 kg Munich Malt (17.7 EBC) Grain 4 14.7 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 14.7 %
0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 3.7 %
0.03 kg Gladfield Roast Barley (1450.0 EBC) Grain 7 0.4 %
50.00 g Sticklebract - First Wort 60.0 Hop 8 66.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
Mash Schedule: BIAB, No Chill
Total Grain Weight: 6.78 kg
————————————————————————————-
Time for Benny's Big Red..
Recipe: Benny's Big Red VII
Brewer: Grumpy
Style: American IPA
Recipe Specifications
————————–
Batch Size (fermenter): 23.00 l
Estimated OG: 1.066 SG
Estimated Color: 28.8 EBC
Estimated IBU: 66.8 IBUs
Ingredients:
————
3.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
4.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 3 66.4 %
1.00 kg Munich Malt (17.7 EBC) Grain 4 14.7 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 14.7 %
0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 3.7 %
0.03 kg Gladfield Roast Barley (1450.0 EBC) Grain 7 0.4 %
50.00 g Sticklebract - First Wort 60.0 Hop 8 66.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
Mash Schedule: BIAB, No Chill
Total Grain Weight: 6.78 kg
————————————————————————————-
Matplat
Well-Known Member
- Joined
- 15/1/15
- Messages
- 1,233
- Reaction score
- 451
This is going to be a clone-ish of Young Henry's Real Ale, they give a fair bit of info about the beer on their site, so this is the recipe I've come up with from that. Such a great beer....
Winter Is Coming (Special/Best/Premium Bitter)
Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.13 %
Colour (SRM): 8.6 (EBC): 16.9
Bitterness (IBU): 42.1 (Average)
68.18% Pale Ale Malt
22.73% Maris Otter Malt
4.55% Caramunich I
4.55% Crystal 60
0.9 g/L Ella (15% Alpha) @ 60 Minutes (First Wort)
0.9 g/L Topaz (16.2% Alpha) @ 0 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 20°C with Safale S-04
Recipe Generated with BrewMate
Winter Is Coming (Special/Best/Premium Bitter)
Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.13 %
Colour (SRM): 8.6 (EBC): 16.9
Bitterness (IBU): 42.1 (Average)
68.18% Pale Ale Malt
22.73% Maris Otter Malt
4.55% Caramunich I
4.55% Crystal 60
0.9 g/L Ella (15% Alpha) @ 60 Minutes (First Wort)
0.9 g/L Topaz (16.2% Alpha) @ 0 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 20°C with Safale S-04
Recipe Generated with BrewMate
Rocker1986
Well-Known Member
I'm doing a brew day this Saturday, but I figured I'd just post the recipe now anyway. Brewing a stout, loosely in the Foreign Extra style. Have dropped my brewhouse efficiency down to 63% for this one, to account for the larger than usual grain bill. Mash efficiency drops to 69%. First stout brew since late 2013 I believe. The large Willamette addition is basically just to use it up since I don't think I'll be using it in anything else. This brew is very similar to the last one I did which turned out ******* excellent.
Batch size = 21 litres.
Grains
6.000 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 1 85.1 %
0.500 kg Roasted Barley (Thomas Fawcett) (1350.0 EBC) Grain 2 7.1 %
0.200 kg Chocolate Malt (Thomas Fawcett) (1100.0 EBC) Grain 3 2.8 %
0.200 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 4 2.8 %
0.150 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 5 2.1 %
Hops
100.00 g Willamette - Boil 60.0 min Hop 6 45.2 IBUs
10.00 g Magnum - Boil 60.0 min Hop 7 13.1 IBUs
Yeast
Wyeast 1469 West Yorkshire Ale (starter)
90 minute mash at ~64C, followed by 10 minute mash-out at 78C.
75 minute boil, no-chilled with no hop adjustments.
Est Original Gravity: 1.066 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.6 %
Bitterness: 58.4 IBUs
Est Color: 116.0 EBC
Fermenting around 19-20C. Have dropped the volume to 21 litres but kept the grains the same. Not too worried if I miss the OG by a few points, it will still be a nice big hearty beer for the winter months!
Batch size = 21 litres.
Grains
6.000 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 1 85.1 %
0.500 kg Roasted Barley (Thomas Fawcett) (1350.0 EBC) Grain 2 7.1 %
0.200 kg Chocolate Malt (Thomas Fawcett) (1100.0 EBC) Grain 3 2.8 %
0.200 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 4 2.8 %
0.150 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 5 2.1 %
Hops
100.00 g Willamette - Boil 60.0 min Hop 6 45.2 IBUs
10.00 g Magnum - Boil 60.0 min Hop 7 13.1 IBUs
Yeast
Wyeast 1469 West Yorkshire Ale (starter)
90 minute mash at ~64C, followed by 10 minute mash-out at 78C.
75 minute boil, no-chilled with no hop adjustments.
Est Original Gravity: 1.066 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.6 %
Bitterness: 58.4 IBUs
Est Color: 116.0 EBC
Fermenting around 19-20C. Have dropped the volume to 21 litres but kept the grains the same. Not too worried if I miss the OG by a few points, it will still be a nice big hearty beer for the winter months!
I'm broke and have some Pride Pellets in the freezer I need to use before they turn sus so tomorrow night I'll make
POoR man's SMaSH:
4kg Ale malt
POR FWH to 25 or 30 IBU
Mangrove Jacks California lager.
Will mash @ 62 for 40 then 70 for 30.
Ferment @ 18.
Hopefully will turn out as a reasonable guzzler.
POoR man's SMaSH:
4kg Ale malt
POR FWH to 25 or 30 IBU
Mangrove Jacks California lager.
Will mash @ 62 for 40 then 70 for 30.
Ferment @ 18.
Hopefully will turn out as a reasonable guzzler.
btrots87
Well-Known Member
English Special Bitter that I brewed today.
OG 1.054
ABV ~5.7%
~38 IBU
21L batch
80% Maris Otter
12% Munich
5% Caramunich III
3% Crystal 120
Mashed at 66C for 90 min
20g Challenger @ 60min
20g each EKG and Fuggles @ 20min
20g each EKG and Fuggles @ 5min
Trying out the Mangrove Jacks Burton Union yeast, fermenting at 18C. Keen to see how it turns out.
OG 1.054
ABV ~5.7%
~38 IBU
21L batch
80% Maris Otter
12% Munich
5% Caramunich III
3% Crystal 120
Mashed at 66C for 90 min
20g Challenger @ 60min
20g each EKG and Fuggles @ 20min
20g each EKG and Fuggles @ 5min
Trying out the Mangrove Jacks Burton Union yeast, fermenting at 18C. Keen to see how it turns out.
Thefatdoghead
Well-Known Member
Brewing this tomorrow.
Klassic kolsch
105L 1.044sg 1.008fg
25kg wey prem pils
2.5kg wey light wheat
Kolsch wyeast
Should be a great session beer if i can make a work around for the ss brewtech ss ftss system.
Klassic kolsch
105L 1.044sg 1.008fg
25kg wey prem pils
2.5kg wey light wheat
Kolsch wyeast
Should be a great session beer if i can make a work around for the ss brewtech ss ftss system.
hwall95
Well-Known Member
Third beer I've brewed for my birthday to share with the guests. Generally use biscuit malt instead of amber (300g) but brewshop was out so let's see how it goes.
English Mild:
OG: 1.042. IBU: 18
FG: 1.016. Size: 23L
Abv: 3.4%
3.4kg Maris Otter
0.25kg Crystal
0.2kg Amber Malt
0.1kg Dark crystal
0.1kg Choc malt
Wyeast - Ringwood @ 21
English Mild:
OG: 1.042. IBU: 18
FG: 1.016. Size: 23L
Abv: 3.4%
3.4kg Maris Otter
0.25kg Crystal
0.2kg Amber Malt
0.1kg Dark crystal
0.1kg Choc malt
Wyeast - Ringwood @ 21
Yob
Hop to it
technobabble66
Meat Popsicle
Maybe you need fewer hobbies, Yob...
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