What are you Brewing 2016?

[TheWiggman]

My birthday's coming up so I splurged on a carboy. Also got a pack of Wyeast 3191-PC Berliner-Weisse Blend™ ready to go. So guess what I brewed? I can't find any hard-and-fast recipes around so I had a crack.

50:50 pils:wheat (JW)
100g acidulated malt

12g of Tettnanger (GR) FWH

Mashed at 64°C for 60 mins. No mash out.
FG 1.030, 3 points higher than expected which means a brewhouse efficiency of 90% :beerbang:

I went for a 20 min boil as I'm not doing any of that wild, spontanteous or rapid-souring stuff - I'm trusting Wyeast and letting the blend look after it. Expected FG is 1.005 so it'll be a little bit stronger than I'd hoped but 3.3% is well within the style. A touch of acid into the fermenter and this'll be ready for summer.
I blame AJ80.

 

[droid]

90% pills
.?% caramunich 1
.?% carapils
.?%wheat
.?sheppards delight

Mashed @ 67

90 minute boil

Magnum @60 for 20 ibu
Co,umbus @ 20 for 10
Mix of nelson sauvin and mosaic at 0 for 10ibu

Dry hopped if needed with striclebract or somethin

Looking for a tad under 5%
Fruity but not too full or cloying
Us05 @18

 

[GABBA110360]

done a imperial stout last weekend a tad too much boil off 1.120 25l so watered down with 2l to 1.110
3 days in fermenter 1.034 dry hopped with fuggles bumped temp up a couple deg tastes nice out of hyd tube

 

[SBOB]

First brew for the new keg setup

Doing an american wheat, and the 3 Floyds Gumballhead gets favourable wraps and I have plenty of Amarillo to use

Recipe: Gumballhead - Amarillo American Wheat
Style: American Wheat or Rye Beer
TYPE: All Grain
Estimated OG: 1.052 SG
Estimated Color: 10.3 EBC
Estimated IBU: 28.0 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Mash: 67c Single Step
Batch: 22.0 L

Ingredients:
------------
Amt Name %/IBU
2.57 kg Wheat Malt, Malt Craft 48.8 %
2.17 kg Pilsner (Weyermann) (3.3 EBC) 41.2 %
0.42 kg Carared (Weyermann) (47.3 EBC) 8.1 %
5.78 g Amarillo [9.20 %] - First Wort 60.0 min 6.4 IBUs
5.78 g Amarillo [9.20 %] - Boil 60.0 min 5.8 IBUs
11.56 g Amarillo [9.20 %] - Boil 15.0 min 5.8 IBUs
28.91 g Amarillo [9.20 %] - Boil 5.0 min 5.8 IBUs
23.12 g Amarillo [9.20 %] - Steep/Whirlpool 4.2 IBUs
1.0 pkg Kolsch Yeast (Wyeast Labs #2565)
40.00 g Amarillo [9.20 %] - Dry Hop

 

[AJ80]

My birthday's coming up so I splurged on a carboy. Also got a pack of Wyeast 3191-PC Berliner-Weisse Blend™ ready to go. So guess what I brewed? I can't find any hard-and-fast recipes around so I had a crack.

50:50 pils:wheat (JW)
100g acidulated malt

12g of Tettnanger (GR) FWH

Mashed at 64°C for 60 mins. No mash out.
FG 1.030, 3 points higher than expected which means a brewhouse efficiency of 90% :beerbang:

I went for a 20 min boil as I'm not doing any of that wild, spontanteous or rapid-souring stuff - I'm trusting Wyeast and letting the blend look after it. Expected FG is 1.005 so it'll be a little bit stronger than I'd hoped but 3.3% is well within the style. A touch of acid into the fermenter and this'll be ready for summer.
I blame AJ80.

Welcome to the dark side You'll never look back.

I pitched a dark rye sour the other night with my house culture of yeast and bugs which is constantly evolving as I add the dregs of previous and commercial sours to it from time to time (the initial base was the YeastBay Melenge blend).

 

[btrots87]

Planning this for Monday. Second lager, first oktoberfest and with any luck will be the first beer in my new keezer if I can get it finished in time.

Brew Method: All Grain
Style Name: Märzen
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Boil Size: 27.5 liters
Boil Gravity: 1.047
Efficiency: 70% (ending kettle)


STATS:
Original Gravity: 1.057
Final Gravity: 1.012
ABV (standard): 5.88%
IBU (tinseth): 22.19
SRM (morey): 10.93

FERMENTABLES:
2.2 kg - German - Pilsner (36.7%)
2.5 kg - German - Munich Light (41.7%)
0.8 kg - German - Vienna (13.3%)
0.5 kg - German - CaraMunich III (8.3%)

HOPS:
40 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 18.09
15 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 20 min, IBU: 4.11

MASH GUIDELINES:
1) Temperature, Temp: 55 C, Time: 10 min, Amount: 20 L, Protein
2) Temperature, Temp: 63 C, Time: 45 min, Sacharification
3) Temperature, Temp: 70 C, Time: 30 min, Sacharification
4) Temperature, Temp: 75 C, Time: 10 min, Mashout
5) Sparge, Temp: 78 C, Amount: 12.9 L
Starting Mash Thickness: 3.4 L/kg

YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70
Fermentation Temp: 10C

 

[Fraser's BRB]

Planning this for Monday. Second lager, first oktoberfest and with any luck will be the first beer in my new keezer if I can get it finished in time.

Brew Method: All Grain
Style Name: Märzen
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Boil Size: 27.5 liters
Boil Gravity: 1.047
Efficiency: 70% (ending kettle)


STATS:
Original Gravity: 1.057
Final Gravity: 1.012
ABV (standard): 5.88%
IBU (tinseth): 22.19
SRM (morey): 10.93

FERMENTABLES:
2.2 kg - German - Pilsner (36.7%)
2.5 kg - German - Munich Light (41.7%)
0.8 kg - German - Vienna (13.3%)
0.5 kg - German - CaraMunich III (8.3%)

HOPS:
40 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 18.09
15 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 20 min, IBU: 4.11

MASH GUIDELINES:
1) Temperature, Temp: 55 C, Time: 10 min, Amount: 20 L, Protein
2) Temperature, Temp: 63 C, Time: 45 min, Sacharification
3) Temperature, Temp: 70 C, Time: 30 min, Sacharification
4) Temperature, Temp: 75 C, Time: 10 min, Mashout
5) Sparge, Temp: 78 C, Amount: 12.9 L
Starting Mash Thickness: 3.4 L/kg

YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70
Fermentation Temp: 10C

I kegged my first Octoberfest today, recipe very similar to yours. Will lager for 2 months in the keg now, but it was that good today straight off the yeast cake that my offsider and I both had a glass each uncarbed (but at lager temps). Delicious, excited about the end result.

 

[droid]

Planning this for Monday. Second lager, first oktoberfest and with any luck will be the first beer in my new keezer if I can get it finished in time.

Brew Method: All Grain
Style Name: Märzen
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Boil Size: 27.5 liters
Boil Gravity: 1.047
Efficiency: 70% (ending kettle)


STATS:
Original Gravity: 1.057
Final Gravity: 1.012
ABV (standard): 5.88%
IBU (tinseth): 22.19
SRM (morey): 10.93

FERMENTABLES:
2.2 kg - German - Pilsner (36.7%)
2.5 kg - German - Munich Light (41.7%)
0.8 kg - German - Vienna (13.3%)
0.5 kg - German - CaraMunich III (8.3%)

HOPS:
40 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 18.09
15 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 20 min, IBU: 4.11

MASH GUIDELINES:
1) Temperature, Temp: 55 C, Time: 10 min, Amount: 20 L, Protein
2) Temperature, Temp: 63 C, Time: 45 min, Sacharification
3) Temperature, Temp: 70 C, Time: 30 min, Sacharification
4) Temperature, Temp: 75 C, Time: 10 min, Mashout
5) Sparge, Temp: 78 C, Amount: 12.9 L
Starting Mash Thickness: 3.4 L/kg

YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70
Fermentation Temp: 10C

how much 34/70 are you going with?
i'm dropping some out of a d-rest now - ^2months be damned

 

[Fraser's BRB]

how much 34/70 are you going with?
i'm dropping some out of a d-rest now - ^2months be damned

But patience is a virtue Droid. Seriously though, it's the first time I've ever felt compelled to drink a full glass of beer straight off the cake.

 

[btrots87]

how much 34/70 are you going with?
i'm dropping some out of a d-rest now - ^2months be damned

Going to pitch 2 packs rehydrated. Looking forward to getting it in the keg in a few weeks and letting it lager. Just need to finish the keg fridge first.

 

[btrots87]

I kegged my first Octoberfest today, recipe very similar to yours. Will lager for 2 months in the keg now, but it was that good today straight off the yeast cake that my offsider and I both had a glass each uncarbed (but at lager temps). Delicious, excited about the end result.

That's good to hear. Thinking about having an oktoberfest party in a few months so I hope mine turns out as good as yours.

 

[shacked]

After 2 months off brewing (moving house) I brewed an English Bitter yesterday:

92.5% Simpsons MO
5% heritage crystal
2.5% castle aromatic

Challenger for bittering and a combo of 8g challenger, 15g styrians and 15g northdown in the whirlpool (using up some left over hops) - no chill. IBU: 28.

OG is 1.044 and I'm going to ferment with WLP023 - Burton Ale.

 

[Dan Pratt]

Had a few weeks off a brewing after a few batches went bad, dented the confidence. :unsure:

Back into the saddle this week.

Game Changer Pale Ale

OG 1054
FG 1012
ABV 5.3%
IBU 35
EBC 12
Vol 20Lt

79% JW Ale
15% JW Vienna
4% Light Crystal
2% Flaked Oats

Mashed at 66c for 1 hr, boiled for 1hr

Cascade Flowers @ 20m = 13ibu
Cascade Flowers @ 10m = 19ibu
Cascade Flowers @ 1m = 3ibu

Fermented with US05 @ 18c for 3-5days.

Dry Hopped with Cascade Flowers - 56g for 5days.

:beerbang:

 

[argon]

Well... it's been the longest time;

Recipe: Bitter
Brewer: Argon
Asst Brewer: 
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 45.99 l
Post Boil Volume: 44.10 l
Batch Size (fermenter): 40.00 l   
Bottling Volume: 38.00 l
Estimated OG: 1.051 SG
Estimated Color: 10.7 SRM
Estimated IBU: 31.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   1        -             
3.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -             
9.12 kg               Gold Promise Pale Ale Malt - Floor Malte Grain         3        96.0 %        
0.20 kg               Caraaroma (178.0 SRM)                    Grain         4        2.1 %         
0.18 kg               Special B Malt (145.7 SRM)               Grain         5        1.9 %         
45.00 g               Goldings, East Kent [4.60 %] - Boil 60.0 Hop           6        12.8 IBUs     
3.00 g                Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent   7        -             
45.00 g               Goldings, East Kent [4.60 %] - Boil 20.0 Hop           8        7.8 IBUs      
90.00 g               Styrian Goldings [5.20 %] - Boil 10.0 mi Hop           9        10.5 IBUs     
1.0 pkg               West Yorkshire                           Yeast         10       -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.50 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 24.78 l of water at 73.1 C          65.0 C        60 min        

Sparge: Batch sparge with 2 steps (Drain mash tun, , 30.73l) of 90.0 C water
Notes:
------

WY 1469 at 19C

 

[SBOB]

Had a few weeks off a brewing after a few batches went bad, dented the confidence. :unsure:

Back into the saddle this week.

Game Changer Pale Ale

OG 1054
FG 1012
ABV 5.3%
IBU 35
EBC 12
Vol 20Lt

79% JW Ale
15% JW Vienna
4% Light Crystal
2% Flaked Oats

Mashed at 66c for 1 hr, boiled for 1hr

Cascade Flowers @ 20m = 13ibu
Cascade Flowers @ 10m = 19ibu
Cascade Flowers @ 1m = 3ibu

Fermented with US05 @ 18c for 3-5days.

Dry Hopped with Cascade Flowers - 56g for 5days.

:beerbang:

needs more Cascade

 

[RdeVjun]

Well... it's been the longest time;

Welcome back, nice Landlordy pommie bitter too.

 

[btrots87]

Planning this for Monday. Second lager, first oktoberfest and with any luck will be the first beer in my new keezer if I can get it finished in time.

Brew Method: All Grain
Style Name: Märzen
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Boil Size: 27.5 liters
Boil Gravity: 1.047
Efficiency: 70% (ending kettle)


STATS:
Original Gravity: 1.057
Final Gravity: 1.012
ABV (standard): 5.88%
IBU (tinseth): 22.19
SRM (morey): 10.93

FERMENTABLES:
2.2 kg - German - Pilsner (36.7%)
2.5 kg - German - Munich Light (41.7%)
0.8 kg - German - Vienna (13.3%)
0.5 kg - German - CaraMunich III (8.3%)

HOPS:
40 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 18.09
15 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 20 min, IBU: 4.11

MASH GUIDELINES:
1) Temperature, Temp: 55 C, Time: 10 min, Amount: 20 L, Protein
2) Temperature, Temp: 63 C, Time: 45 min, Sacharification
3) Temperature, Temp: 70 C, Time: 30 min, Sacharification
4) Temperature, Temp: 75 C, Time: 10 min, Mashout
5) Sparge, Temp: 78 C, Amount: 12.9 L
Starting Mash Thickness: 3.4 L/kg

YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70
Fermentation Temp: 10C

Brewed this today, got it bubbling away at the moment. Brew went well except for a slow sparge and my efficiency being 10 percent higher than normal.

I had to take out 3L of wort preboil and replace it with 3L of water to lower the gravity. Otherwise I would have ended up with a 1.070 SG and not enough yeast to ferment it. Normally I'd be pleased to improve my efficiency but it was a bit of a PITA. Managed to fix it though so all good, looking forward to the final product.

 

[Fraser's BRB]

I harvested the yeast cake off my Octoberfest that tastes amazing and I'm going to pitch it into a Munich Dunkel this weekend. This will be my first of the style, but based on the success of my Octoberfest, I'm quietly excited about this one.

Recipe: Munich Dunkel
Brewer: BRB
Asst Brewer: 
Style: Munich Dunkel
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 27.89 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 22.00 l
Estimated OG: 1.053 SG
Estimated Color: 37.5 EBC
Estimated IBU: 17.6 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.969 kg              Munich Malt (17.7 EBC)                   Grain         1        97.3 %        
0.167 kg              Carafa II (811.6 EBC)                    Grain         2        2.7 %         
34.00 g               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           3        14.1 IBUs     
14.00 g               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           4        3.5 IBUs      
1.0 pkg               Bavarian Lager (Wyeast Labs #2206) [124. Yeast         5        -             


Mash Schedule: BRB Single Infusion Mash, Batch sparge
Total Grain Weight: 6.136 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Add 29.56 l of water at 72.9 C          68.0 C        60 min        
Mash Out          Heat to 75.0 C over 4 min               75.0 C        10 min        

Sparge: Batch sparge with 2 steps (Drain mash tun , 6.98l) of 75.6 C water

 

[JB]

Now that footy season is over, first brew day for about 4 months. Wanted to smash out a base for some sour & brett fermenting / aging:

OG: 1.043
ABV: 4%
IBU: 6


Pilsner 60%
Wheat 30%
Vienna 6%
Acidulated 4%

10g Northern Brewer @ 60m

Still deciding on yeast & bugs ...

 

[AJ80]

Now that footy season is over, first brew day for about 4 months. Wanted to smash out a base for some sour & brett fermenting / aging:

OG: 1.043
ABV: 4%
IBU: 6


Pilsner 60%
Wheat 30%
Vienna 6%
Acidulated 4%

10g Northern Brewer @ 60m

Still deciding on yeast & bugs ...

Can definitely recommend WLP655 - Belgian sour mix 1. Have had great results pitching a vial for primary fermentation.

 

[tj2204]

Made a simple American blonde ale tonight:

22l batch

3kg Ale
0.5 Vienna
0.5 wheat
0.2 caramalt

Summit at 60 min and flame out to roughly low 20s ibu.

OG 1.042.

Mashed at 67.

 

[Exile]

Got hold of 900g Citra (2015) Hop Pellets this week.




Zombie Dust
14-B American IPA
Date: 20/08/2016

Size: 23.0 L
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 189.7 kcal per 12.0 fl oz

Original Gravity: 1.057 (1.056 - 1.075)
|========#=======================|
Terminal Gravity: 1.014 (1.010 - 1.018)
|================#===============|
Color: 14.82 SRM (11.82 - 29.55)
|==========#=====================|
Alcohol: 5.61% (5.5% - 7.5%)
|========#=======================|
Bitterness: 60.1 (40.0 - 70.0)
|==================#=============|

Ingredients:
5.68 kg (81.0%) Pale Malt (2 Row) US - added during mash
0.58 kg (8.3%) Munich Malt - 10L - added during mash
0.26 kg (3.7%) Caramel/Crystal Malt - 60L - added during mash
0.26 kg (3.7%) Melanoiden Malt - added during mash
0.24 kg (3.4%) Carafoam - added during mash
0.04 L White Labs WLP002 English Ale
20.04 g (7.9%) Citra (12.0%) - added first wort, boiled 60.0 m
33.4 g (13.2%) Citra (12.0%) - added during boil, boiled 15.0 m
33.4 g (13.2%) Citra (12.0%) - added during boil, boiled 10.0 m
33.4 g (13.2%) Citra (12.0%) - added during boil, boiled 5.0 m
39.15 g (15.5%) Citra (12.0%) - steeped after boil
93.95 g (37.1%) Citra (12.0%) - added dry to primary fermenter

 

[waggastew]

First of the summer brews after a run of lagers

Recipe: WWB-2 Watermelon Wheat Beer 
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 22.68 l
Post Boil Volume: 17.68 l
Batch Size (fermenter): 14.00 l   
Bottling Volume: 12.00 l
Estimated OG: 1.052 SG
Estimated Color: 3.5 SRM
Estimated IBU: 10.8 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 74.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2.10 kg               Pilsner (2 Row) Ger (2.0 SRM)            Grain         1        56.8 %        
1.40 kg               Wheat Malt, Ger (2.0 SRM)                Grain         2        37.8 %        
5.50 g                Hallertau Magnum [11.70 %] - Boil 60.0 m Hop           3        10.8 IBUs     
0.74 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        4        -             
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         5        -             
0.74 tsp              Yeast Nutrient (Primary 3.0 days)        Other         6        -             
0.20 kg               Honey (1.0 SRM)                          Sugar         7        5.4 %         
3.00 Cup              Watermelon Puree (Secondary 0.0 mins)    Other         8        -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 3.70 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 13.63 l of water at 73.5 C          66.0 C        60 min        

Sparge: Batch sparge with 2 steps (3.47l, 13.59l) of 75.6 C water
Notes:
------
- Watermelon and honey (mixed with 200ml boiled water) added after primary is mostly complete

 

[Dan Pratt]

I got some citra too :icon_drool2:

Its Citra XPA

OG 1053
FG 1008
ABV 6%
IBU 44
EBC 9

50% Ale Malt
35% Wheat
15% Flaked Oats

Mashed at 63c for 70mins

Boiled for 60mins

FWH Citra = 14ibu
10m Citra = 21ibu
Whirlpool Citra = 9ibu

Fermented with US05 @ 19c

Dry Hopped with Citra @ 4g/L

:super:

 

[Danscraftbeer]

Galactic Pils 40lt

OG = 1.047
FG ~ 1.010
IBU = ~30
EBC = 6.5
ABV = ~ 4.8
Bitterness ratio = 0.622 IBU/SG

7kg Weherman Pilsner = 88.1%
0.4kg Cara-Pils = 5%
0.4kg Wheat Malt = 5%
0.21kg Acidulated Malt = 2.6%

Ca=51.1 Mg=2.5 Na=49.2 SO4=51.6 Cl=102.2 HCO3=30

Esky mash tun.
1st infusion 21lt water to mash @50c for an hour (got delayed). 2nd infusion 21lt water to mash @62c for 75minutes. 13lt Decoction to mash @70c for 20min.
Batch sparge with 75c water. Mash pH = 5.4 all the way.
Pre boil = 55lt. 90min boil.

All 2016 Galaxy Flowers. Thanks Bevan and Yob!
5g - 60min
30g - 10min
60g - Flame out and sit for 10min then chill down to ~75c.
80g - Hop stand ~75c for 5 min to 60c for 30min then chill down to pitch temp. (something like that anyway)
I may dry hop one of the 18lt serving kegs with 50g Galaxy (in a weighted hop sock. To be removed after a week or so, or not)

Yeast: S-23. aproximate 750 billion cells. 360ml 1st recycle yeast cake. No starter this time. Just tip the jar of mud in there.
Fermented under 5 to 10 psi pressure at 10c for 3 days then creep up 1 degree each day to 15c and let sit out the 12 days.
Then chill to 3c to transfer to serving kegs. They can sit around at room temps for a while or lager in the kegerator.

76.2% Total Efficiency. Bangin! Everything seems to work out to plan now and getting better beers.
Something in this lager bussiness and more complex mashes like decoctions are getting me malt flavours more outstanding than I've ever had before. :beerbang:

 

[jefin]

A couple of stouts put down yesterday on the upgraded brew rig.

Boris The Yeltsin (Imperial Stout)

Original Gravity (OG): 1.077 (°P): 18.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 8.07 %
Colour (SRM): 42.6 (EBC): 83.9
Bitterness (IBU): 78.6 (Tinseth)

79.99% Maris Otter Malt
8% Chocolate
4% Amber Malt
4% Brown Malt
4% Crystal 60

2 g/L Columbus (14.9% Alpha) @ 60 Minutes (First Wort)
1.3 g/L Columbus (14.9% Alpha) @ 10 Minutes (Boil)

0.3 g/L Calcium Chloride @ 1 Minutes (Mash)
0.2 g/L Epsom Salt (MgSO4) @ 1 Minutes (Mash)
0.2 g/L Gypsum (Calcium Sulfate) @ 1 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.1 g/L Yeast Nutrient @ 5 Minutes (Boil)

Single step Infusion at 65°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Safale US-05

Scotties Oatmeal Stout (Oatmeal Stout)

Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.11 %
Colour (SRM): 35.8 (EBC): 70.5
Bitterness (IBU): 44.4 (Tinseth)

78.57% Maris Otter Malt
7.14% Flaked Oats
3.57% Chocolate
3.57% Chocolate, Pale
3.57% Chocolate, Wheat
3.57% Crystal 80

3 g/L East Kent Golding (5% Alpha) @ 60 Minutes (First Wort)
1 g/L East Kent Golding (5% Alpha) @ 10 Minutes (Boil)

0.3 g/L Calcium Chloride @ 1 Minutes (Mash)
0.2 g/L Epsom Salt (MgSO4) @ 1 Minutes (Mash)
0.2 g/L Gypsum (Calcium Sulfate) @ 1 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.1 g/L Yeast Nutrient @ 5 Minutes (Boil)

Single step Infusion at 65°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Safale S-04

Efficiency under what I would like (milled a bit to coarse I think!).

Cheers Jefin

 

[Fraser's BRB]

Munich Dunkel and an ESB in the fermenters by 2.30, good brew day.

 

[Reman]

English Dark Mild

OG 1.038
FG 1.014
IBU 25
EBC 33
ABV 3.1%

75% UK Pale
10% Light Crystal
10% Dark Crystal
4% Amber
1% Chocolate
Mashed @ 69c for 60min

18IBU Magnum @ 60min
7IBU EKG @ 15min

WLP002
0.5g/L EKG dry hop 5 days

 

[menoetes]

No time for AG brewing this week, but I did have time to knock out a couple of partials...

Murphy's Red Ale
Batch size: 25lt
Est OG: 1.053
Est FG: 1.013
Est IBUs: 18.2
Est. ABV: 5.2% (after bottling)

31.5% Briess CBW Pilsen Light Malt Extract
31.5% Briess CBW Golden Light Malt Extract
25% Weyermann Pale Ale Malt
5.5% Weyermann Carared Malt
5% Weyermann Caramunich Malt Type 3
1.5% Gladfield Roasted Barley Malt

13g of Target 10.1%AA @ 60min (to 14.8 IBUs)
15g of D-Saaz 5.2%AA @ 15min (to 3.4 IBUs)
15g of Cascade 6.6%AA @ 0min (to 0 IBUs)

Yeast is Morgans Premium Ale Yeast - rehydrated

Mashed the grains for 60min @ 67.5'c

Added 4g CaCl, 4g CaSo4, 4g Calcium Carbonate & 2g of Brewtan B to strike water. 4g of Yeast Nutrient and 4g of Brewbrite @ 5 minutes before flameout.

&​

​

Darryl's a Ginger Ale
Batch size: 25lt
Est OG: 1.053
Est FG: 1.013
Est IBUs: 9.9
Est. ABV: 5.2% (after bottling)

65% Briess CBW Golden Light Malt Extract
17% Bairds Pale Ale Malt
9% Dingemans Aromatic Malt
4.5% Dingemans Biscuit Malt
4.5% Briess Extra Special Malt (120L Replacement)
800g of Peeled Ginger Root - finely chopped
2 Lemons - zested & juiced.

7g of Magnum 12.5%AA @ 60min (to 9.9 IBUs)

Yeast is Morgans American Ale Yeast - rehydrated

Mashed the grains for 60min @ 66'c

Added 2g of Brewtan B to strike water. 4g of Yeast Nutrient and 4g of Brewbrite @ 5 minutes before flameout.

Placed the chopped ginger and lemon zest in a pot and covered with water before bringing to a boil of 30 minutes. Strained and then added the liquid & lemon juice to the boiling wort @ 10 minutes before flameout.

Currently smells like a fermenter full of gingerbread.

 

[razz]

Yesterdays Vienna, already starting to foam.



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Vienna Lager
Brewer: JD
Asst Brewer:
Style: Vienna Lager
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 55.83 l
Post Boil Volume: 45.83 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 41.00 l
Estimated OG: 1.057 SG
Estimated Color: 22.5 EBC
Estimated IBU: 29.9 IBUs
Brewhouse Efficiency: 74.00 %
Est Mash Efficiency: 77.5 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
55.00 l Hastings Vienna Water 1 -
5.00 kg Pale Malt (Weyermann) (6.5 EBC) Grain 2 48.3 %
5.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 3 48.3 %
0.20 kg Acidulated (BestMälz) (3.0 EBC) Grain 4 1.9 %
0.15 kg Carafa Special III (Weyermann) (925.9 EB Grain 5 1.4 %
28.00 g Magnum [11.90 %] - Boil 60.0 min Hop 6 20.9 IBUs
60.00 g Tettnang 2014 [4.10 %] - Boil 20.0 min Hop 7 9.0 IBUs
7.50 g Brewbrite (Boil 10.0 mins) Fining 8 -
4.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 9 -


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 10.35 kg
----------------------------
Name Description Step Temperat Step Time
Dough In Add 57.42 l of water at 39.2 C 38.0 C 5 min
Saccharification Add -0.00 l of water and heat to 67.0 C 67.0 C 120 min
Mash Out Heat to 77.0 C over 10 min 77.0 C 10 min

Sparge: Fly sparge with 9.28 l water at 77.0 C
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com