What are you Brewing 2016?

[reardo]

Had been planning a Porter for quite a while, using my new grainfather system. I wanted to make something simple so i opted for this recipe:

Reardo's Robust Choc Porter

Aiming for 23L with expected 73% efficiency. 60 minute boil.

Grain
4.3 kg - Pale Malt, Maris Otter (79.2%)
.22kg - Choc malt (4.1%)
.11kg - Midnight Wheat (2%)
.23kg - Carafa 11 (Dehusked) (4.2%)
.57kg - Rolled oats (10.5%)

Mashed at 66c for 70mins, Mash out at 75c for 10mins

Hops
30gm Fuggles (13.9 IBU) - 60 mins
50gm EK Goldings (12.8 IBU) - 15 mins

Misc
1 x Whirfloc tab @ 15mins

Yeast
2 x Safale English Ale - S-04

Stats
Est Original Gravity: 1.054
Est Final Gravity: 1.016
Estimated Alcohol by Vol: 4.93 %
Bitterness: 26.7 IBUs
Est Color: 67.5 EBC

Notes:

• Only got 21 litres into fermenter. Maybe the extra 10 mins boil (70 mins total) aided this.
• Sparging took 40 mins. Had to do with the rolled oats undoubtedly. This was my 5th Grainfather brew and usually takes only 15-20 mins, with grain only.
• Recipe fits under 10.2 of the AABC Guidelines. Was planning to enter Vicbrew with this recipe but unfortunately, it won't be ready.

 

[Lord Raja Goomba I]

Yesterday's brew day, pitched this morning. New fridge (wine fridge, let's see how it goes.

New Mild (Mild)

Original Gravity (OG): 1.036 (°P): 9.0
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 3.07 %
Colour (SRM): 18.1 (EBC): 35.7
Bitterness (IBU): 21.8 (Average - No Chill Adjusted)

79.49% Pale Ale Malt
5.13% Caramunich III
5.13% Crystal 120
3.85% Amber Malt
2.56% Acidulated Malt
2.56% Roasted Barley
1.28% Chocolate Malt BB

1 g/L Willamette (7.1% Alpha) @ 60 Minutes (Boil)


Single step Infusion at 69°C for 60 Minutes. Boil for 90 Minutes

Fermented at 18°C with Safale S-04

 

[Reman]

LRG, might need to have a mild off! Would be one hell of a party

 

[Mardoo]

Better hire extra toilets.

 

[Yob]

Next Friday is a big day.. RIS

Gunna try a triple iteration, ~60kg into a single boil ~100l.

3 mash tuns, as much liquor as I can cram into my 75l MT and drain and sparge to 2x50l mash tuns, change grains in 75l MT and drain both 50l first runnings back to 75l and sparge out both 50l to kettle. Boil the arse off this while I'm mashing the 75l to reduce to 1.095.. Add runnings from triple iteration and sparge to 120l, boil crown to 100l. Hoping for an OG of about 1.150 or greater

Ferment rapidly and top up barrels.

Brown
Black
Chocolate
Roast
Marris Otter

 

[Liam_snorkel]

You're out of control

 

[Yob]

wish i had more mash tuns

 

[Lord Raja Goomba I]

LRG, might need to have a mild off! Would be one hell of a party

I'd been tossing up whether to make one again, given mine have been 'okay', but nothing extraordinary.

Had a really good one (dry enough, not cloying, roast is right) from the case swap and that's ignited my desire to have another crack. So I sort of attempted reverse engineering from my palate and went from there.

Hoping it's really good - it looks quite brown.

 

[Reman]

I'd been tossing up whether to make one again, given mine have been 'okay', but nothing extraordinary.

Had a really good one (dry enough, not cloying, roast is right) from the case swap and that's ignited my desire to have another crack. So I sort of attempted reverse engineering from my palate and went from there.

Hoping it's really good - it looks quite brown.

I had one at barls' during last years case swap, so at least I know what a good one tastes like.

Already fermented down to 1.014 after 2 days, now to add an EKG dry hop. Tried the sample and it was....ok'ish. Will need to wait until it's in the keg before passing final judgment.

 

[tj2204]

Brew night tonight - haven't brewed an IPA in ages.

A small bittering charge at 60 and the rest in the cube, not 100% sure if i'll go with the hop ratios below, was tempted to add comet to the mix, but may save it for a single hop - Will pitch on to us-05 yeast cake.

Expected OG: 1.063 FG: 1.010

Recipe: SUMMIT OF THE GALAXY
Brewer: TJ
Style: American IPA
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 28.30 l
Post Boil Volume: 25.00 l
Batch Size (fermenter): 22.00 l   
Bottling Volume: 20.60 l
Estimated OG: 1.063 SG
Estimated Color: 12.3 EBC
Estimated IBU: 67.6 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
16.50 g               Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
6.50 kg               Gladfield American Ale Malt (5.0 EBC)    Grain         2        94.2 %        
0.20 kg               Acidulated (Weyermann) (3.5 EBC)         Grain         3        2.9 %         
0.20 kg               Gladfield Light Crystal Malt (63.0 EBC)  Grain         4        2.9 %         
10.00 g               Hallertau Magnum [14.00 %] - Boil 60.0 m Hop           5        14.3 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 5.0 mins)         Fining        6        -             
100.00 g              Cascade [5.50 %] - Steep/Whirlpool  15.0 Hop           7        13.9 IBUs     
50.00 g               Galaxy [15.00 %] - Steep/Whirlpool  15.0 Hop           8        19.0 IBUs     
50.00 g               Summit [16.00 %] - Steep/Whirlpool  15.0 Hop           9        20.3 IBUs     
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         10       -             
75.00 g               Galaxy [15.00 %] - Dry Hop 4.0 Days      Hop           11       0.0 IBUs      
50.00 g               Summit [16.00 %] - Dry Hop 4.0 Days      Hop           12       0.0 IBUs      
25.00 g               Cascade [5.50 %] - Dry Hop 4.0 Days      Hop           13       0.0 IBUs      


Mash Schedule: BIAB, Light Body
Total Grain Weight: 6.90 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Saccharification  Add 32.52 l of water at 68.5 C          64.4 C        90 min        
Mash Out          Heat to 75.6 C over 7 min               75.6 C        10 min

 

[jefin]

Going down tomorrow.

90 MIN IRA (Imperial IPA) Dogfish Style Red Continuously Hopped

Original Gravity (OG): 1.085 (°P): 20.4
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 8.91 %
Colour (SRM): 12.8 (EBC): 25.2
Bitterness (IBU): 98.1 (Tinseth)

90.4% American 2-Row
9.04% Victory
0.56% Roasted Barley

3 g/L Amarillo (8.4% Alpha) @ 90 Minutes (Boil)
0.8 g/L Simcoe (14.1% Alpha) @ 90 Minutes (Boil)
0.9 g/L Warrior (15.8% Alpha) @ 90 Minutes (Boil)
1.5 g/L Amarillo (8.4% Alpha) @ 0 Days (Dry Hop)
0.7 g/L Simcoe (14.1% Alpha) @ 0 Days (Dry Hop)
0.7 g/L Warrior (15.8% Alpha) @ 0 Days (Dry Hop)

0.1 g/L Calcium Chloride @ 1 Minutes (Mash)
0.1 g/L Epsom Salt (MgSO4) @ 1 Minutes (Mash)
0.1 g/L Gypsum (Calcium Sulfate) @ 1 Minutes (Mash)
0.3 g/L Calcium Chloride @ 0 Minutes (Mash)
0.2 g/L Epsom Salt (MgSO4) @ 0 Minutes (Mash)
0.2 g/L Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.1 g/L Yeast Nutrient @ 5 Minutes (Boil)

Single step Infusion at 64°C for 60 Minutes. Boil for 90 Minutes

Fermented at 18°C with Safale S-04

And

Daves Robust Porter (Robust Porter)

Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.39 %
Colour (SRM): 41.4 (EBC): 81.6
Bitterness (IBU): 43.8 (Tinseth)

73.06% American 2-Row
9.62% Chocolate
7.69% Munich I
4.81% Carapils (Dextrine)
2.9% Crystal 120
1.93% Carafa III malt

0.9 g/L Warrior (15.8% Alpha) @ 60 Minutes (Boil)
1.4 g/L Tettnanger (3.7% Alpha) @ 20 Minutes (Boil)
1.3 g/L Willamette (4.1% Alpha) @ 20 Minutes (Boil)
0.4 g/L Tettnanger (4.5% Alpha) @ 0 Minutes (Boil)
0.4 g/L Willamette (4.1% Alpha) @ 0 Minutes (Boil)

0.3 g/L Calcium Chloride @ 0 Minutes (Mash)
0.2 g/L Epsom Salt (MgSO4) @ 0 Minutes (Mash)
0.2 g/L Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.1 g/L Yeast Nutrient @ 5 Minutes (Boil)

Single step Infusion at 68°C for 60 Minutes. Boil for 60 Minutes

Fermented at 1°C with WLP001 - California Ale

Time to try out the new oxygenation kit (Thanks Brewman!)

Cheers Jefin

 

[argon]

[SIZE=10pt]twice in a fortnight... nice[/SIZE]


[SIZE=10pt]Method:[/SIZE] All Grain
[SIZE=10pt]Style:[/SIZE] American IPA
[SIZE=10pt]Boil Time:[/SIZE] 60 min
[SIZE=10pt]Batch Size:[/SIZE] 43 liters [SIZE=.9em](fermentor volume) [/SIZE]
[SIZE=10pt]Boil Size:[/SIZE] 54 liters
[SIZE=10pt]Boil Gravity:[/SIZE] 1.047 [SIZE=.9em](recipe based estimate) [/SIZE]
[SIZE=10pt]Efficiency:[/SIZE] 75% [SIZE=.9em](brew house) [/SIZE]







Original Gravity:
1.059

Final Gravity:
1.013

ABV (standard):
5.96%

IBU (tinseth):
102.43

SRM (morey):
10.99






Fermentables
Amount Fermentable PPG °L Bill %
9.4 kg United Kingdom - Golden Promise 37 3 85.5%
0.9 kg American - Caramel / Crystal 10L 35 10 8.2%
0.45 kg Belgian - Special B 34 115 4.1%
0.25 kg Belgian - Biscuit 35 23 2.3%
11 kg Total



Hops
Amount Variety Type AA Use Time IBU
40 g Columbus Pellet 15.4 Boil 60 min 37.43

20 g Columbus Pellet 15.4 Boil 30 min 14.38
20 g Chinook Pellet 11.4 Boil 30 min 10.65
20 g Simcoe Pellet 12.2 Boil 30 min 11.39

20 g Amarillo Pellet 8.6 Boil 15 min 5.19
20 g Chinook Pellet 11.4 Boil 15 min 6.87
20 g Simcoe Pellet 12.2 Boil 15 min 7.36

20 g Amarillo Pellet 8.6 Boil 10 min 3.79
20 g Simcoe Pellet 12.2 Boil 10 min 5.38

20 g Amarillo Pellet 8.6 Boil 0 min
20 g Simcoe Pellet 12.2 Boil 0 min

90 g Simcoe Pellet 12.2 Dry Hop 7 days
90 g Amarillo Pellet 8.6 Dry Hop 7 days
90 g Chinook Pellet 11.4 Dry Hop 7 days


Hops Summary
Amount Variety Type AA
150 g Amarillo Pellet 8.6
130 g Chinook Pellet 11.4
60 g Columbus Pellet 15.4
170 g Simcoe Pellet 12.2

 

[sp0rk]

Hoping to do a batch of Stu's Pillar of Red on sunday
Just need to grab some more DME to do a starter for the Wyeast scottish ale yeast

 

[Fraser's BRB]

Dr Smurto's Golden this weekend, it's pretty much one of two house beers around here and gets smashed every time I brew it. It's a great beer. :beerbang:

 

[Lord Raja Goomba I]

Finished this one today:

Saison Summer 2016-7 (Saison)

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.007 (°P): 1.8
Alcohol (ABV): 5.34 %
Colour (SRM): 7.0 (EBC): 13.8
Bitterness (IBU): 30.4 (Average - No Chill Adjusted)

74.07% Pale Ale Malt
18.52% Wheat Malt
3.7% Acidulated Malt
3.7% Caramunich III

0.8 g/L Super Pride (13% Alpha) @ 50 Minutes (Boil)


Single step Infusion at 64°C for 60 Minutes. Boil for 60 Minutes

Fermented at 24°C with MJ29 - French Saison (dry)


Recipe Generated with BrewMate

 

[manticle]

Stout if I can get to the hbs tomorrow.
Challenger and 1469.

 

[timmi9191]

Recently done:

Shiraz Oaked Dark Ale

Recipe Specs

Batch Size (L): 46.0 Total Grain (kg): 8.950
Total Hops (g): 135.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.80 %
Colour (SRM): 37.5 (EBC): 73.9
Bitterness (IBU): 33.7 (Average -No Chill Adjusted)
Brewhouse Efficiency (%): 78
Boil Time (Minutes): 60

Grain Bill

6.000 kg Pearl Malt (67.04%)
0.750 kg Flaked Oats (8.38%)
0.500 kg Aromatic Malt (5.59%)
0.500 kg Midnight Wheat (5.59%)
0.300 kg Carafa I malt (3.35%)
0.300 kg Caramunich II (3.35%)
0.300 kg UK Dark Crystal (3.35%)
0.300 kg UK Light Crystal (3.35%)
Hop Bill
35.0 g Northern Brewer Pellet (9.6% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
50.0 g Hallertau Mittlefrueh Pellet (3.1% Alpha) @ 25 Minutes (Boil) (1.1 g/L)
50.0 g Hallertau Mittlefrueh Pellet (3.1% Alpha) @ 5 Minutes (Boil) (1.1 g/L)


63°C for 30, 66 for 30, 72 for 30. mash out 78.

Notes

Toast oak in a pan til very aromatic

soak in shiraz

No chill
cube 1 -50g shiraz soaked oats.
cube 2 100g shiraz soaked oats.

 

[timmi9191]

Tomorrow

Credit to rocker1986 for the inspiration - see whats in the glass post #7873


Colomborillo Red Ale

Red AleAmerican Amber Ale

Recipe Specs

Batch Size (L): 46.0
Total Grain (kg): 8.700
Total Hops (g): 249.40
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.70 %
Colour (SRM): 15.5 (EBC): 30.6
Bitterness (IBU): 45.1 (Average)
Brewhouse Efficiency (%): 78
Boil Time (Minutes): 60

Grain Bill
7.500 kg Maris Otter Malt (86.21%)
0.350 kg Caramunich II (4.02%)
0.350 kg Carapils (Dextrine) (4.02%)
0.200 kg UK Dark Crystal (2.3%)
0.150 kg Acidulated Malt (1.72%)
0.100 kg Carafa I malt (1.15%)
0.050 kg Midnight Wheat (0.57%)

Hop Bill
35.0 g Amarillo Pellet (8.6% Alpha) @ 75 Minutes (First Wort) (0.8 g/L)
20.0 g Northern Brewer Pellet (9.6% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
30.0 g Columbus Pellet (14.2% Alpha) @ 20 Minutes (Boil) (0.7 g/L)
100.0 g Amarillo Pellet (8.6% Alpha) @ 0 Minutes (Aroma) (2.2 g/L) - hop stand at 80 for 30 mins
64.4 g Amarillo Pellet (8.6% Alpha) @ 0 Days (Dry Hop) (1.4 g/L)
Misc Bill
63°C for 30, 66 for 30, 72 for 30. mash out 78.
Chilled.
Fermented at 18°C with Safale S-04

 

[technobabble66]

Stout if I can get to the hbs tomorrow.
Challenger and 1469.

1469 FTW. Big convert to it. Just make sure you have enough headspace!

 

[shacked]

Second go at a white rabbit dark ale clone today. Bit of a kitchen sink of ingredients...

WRDA v2
American Brown Ale

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.500
Total Hops (g): 75.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 26.1 (EBC): 51.4
Bitterness (IBU): 36.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Gladfield Ale (72.73%)
0.550 kg Munich I (10%)
0.250 kg Wheat Malt (4.55%)
0.200 kg Carafa I malt (3.64%)
0.200 kg Crystal 60 (3.64%)
0.100 kg Caraaroma (1.82%)
0.100 kg Gladfield Light Crystal (1.82%)
0.100 kg Midnight Wheat (1.82%)

Hop Bill
----------------
10.0 g Sticklebract Pellet (14% Alpha) @ 60 Minutes (First Wort) (0.5 g/L)
15.0 g Cascade (NZ) Pellet (7.7% Alpha) @ 0 Minutes (Boil) (0.7 g/L)
10.0 g Rakau Pellet (9.9% Alpha) @ 0 Minutes (Boil) (0.5 g/L)
15.0 g Sticklebract Pellet (14% Alpha) @ 0 Minutes (Aroma) (0.7 g/L)
25.0 g Sticklebract Pellet (14% Alpha) @ 10 Days (Dry Hop) (1.1 g/L)

Misc Bill
----------------
5.0 g Calcium Chloride @ 60 Minutes (Mash)
3.0 g Epsom Salt (MgSO4) @ 60 Minutes (Mash)
5.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
1.0 g Whirlfloc Tablet @ 15 Minutes (Boil)
1.0 g Yeast Nutrient @ 15 Minutes (Boil)

65 / 72 / 77 for 60 / 15 / 15
Fermented at 20°C with WLP023 - Burton Ale

 

[Midnight Brew]

Second go at a white rabbit dark ale clone today. Bit of a kitchen sink of ingredients...

WRDA v2
American Brown Ale

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.500
Total Hops (g): 75.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 26.1 (EBC): 51.4
Bitterness (IBU): 36.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Shacked, where are you located mate?

I just top cropped some Wlp022 Essex Ale, it's the yeast WR use for their dark ale. You're welcome to a vial if your in Melbourne and can pickup.

 

[Lager Bloke]

Tried this brew recently,I don't usually like IPA's etc with strong hopping but my tastes are changing.Have found this to be full of flavour but not overpowering hop wise.
SCMG Ale.
4kg Ale malt
.5kg Wheat malt
.1kg Caramunich malt
66c mash 75c mash out

60 minutes hops
10g Sticklebract
10g POR

15 minutes hops
2g Sticklebract
5g Motueka
5g POR
Whirfloc tablet

No chill and hops into cube with wort
20g Sticklebract
35g Motueka
20g Citra
20g Galaxy

Fermented with Morgan's American Ale yeast @20c

First whirlpool that I've used the mash paddle in the drill to get a proper whirlpool going-big difference in trub that settles out of the wort!

 

[shacked]

Shacked, where are you located mate?

I just top cropped some Wlp022 Essex Ale, it's the yeast WR use for their dark ale. You're welcome to a vial if your in Melbourne and can pickup.

Oh mate that would be epic but I'm located in Wollongong south of Sydney. I'll be down in Melbourne in a months time, I'll drop you a note closer to my trip and see if you still have some.

 

[Dan Pratt]

Easy Ale

OG 1036
FG 1008
ABV 4.2%
IBU 20
EBC 7

70% Pilsner
30% Wheat
(possibly acidulated to get pH @ 5.2)

Mashed @ 64c for 60mins

100% Galaxy Flowers @ 10mins = 20ibu

Fermented with S04 @ 19c

Dry Hopped with 2.2g/L - Galaxy Flowers for 3-4days @ 20c

:icon_drool2:

 

[bevan]

Brewing a Dr Smurto's Golden Ale

ABV 5.6%

OG 1056
FG 1013

Pale malt 55%
Vienna 23.3%
Rye 16.7% (was meant to be 20% but didn't have enough)
Dark Crystal 5%

Galaxy flowers 12g 60min
Galaxy flowers 15g 20min
Galaxy flowers 15g 0min

Mashed @ 66 for 90 min

Yeast wye1056

 

[Lord Raja Goomba I]

Continuing the stockpile before the next kid arrives and I can't do owt. And I'm playing with the MJ Yeasts.

Belgian Wheat (Belgian Yeast, over a split wheat bill, not a Wit)
Belgian Specialty Ale

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.200
Total Hops (g): 20.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.52 %
Colour (SRM): 6.2 (EBC): 12.2
Bitterness (IBU): 20.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.000 kg Wheat Malt (57.69%)
2.000 kg Pale Ale Malt (38.46%)
0.200 kg Crystal 60 (3.85%)

Hop Bill
----------------
20.0 g Hallertauer Blanc Pellet (8.3% Alpha) @ 60 Minutes (Boil) (0.8 g/L)

Misc Bill
----------------

Protein Rest 50°C
Sacc Rest 64°C
Mash Out 77°C

Fermented at 20°C with MJ21 - Belgian Wit


Recipe Generated with BrewMate

 

[droid]

Brewing this tomoz

Anything Gose, a Gherkin Gose collaborative brew

46% pils
46%wheat
8%acidulated

1040
1007
4.32%
8ibu (magnum)

mash @ 65C

salt addition will be 4g/l sweet spiced pickles/gherkin before whirlpool or at whirlpool

us05

lactic acid added in keg if required

have fun with that

 

[mofox1]

Brewing up a sort of Ruthless Rye... I may have screwed myself over with 33% rye and no hulls. First 45 min of mash, fine... next 2 hours not so much fun. Almost finished the first batch sparge, will blast some water up thru the stainless braid, give it a good mix around and see if I can vorlauf, fly sparge after that.

Wish me luck? ;-)

 

[technobabble66]

Halfway through the mash:

CaramaComa,
Red lager

Vol=21L
OG = 1.045
FG = 1.009
IBU=36
EBC=35
alc=4.9%

3.07 kg Vienna (77.5%)
0.6kg Munich (15%)
0.3kg CaraAroma (7.5%) B)
0.02kg Midnight Wheat (0.5%)
0.02kg Acidulated (0.5%)

20g each of Hall Mitt & Styrians @ FWH
20g Hall Mitt + 30g Styrians @20mins/cube

55/65/72/78 for 5/70/20/5

Yeast = S-189

Hopefully not too much CaraAroma!

 

[TheWiggman]

8% acidulated droid?!?! You madman. PLUS lactic in the keg? Please feed back on how that one goes.
Got a hockey team gathering in a few weeks so decided to put on something simple and hopefully flavoursome. Never tried Centennial before, haven't brewed a pale ale in yonks, so fingers crossed I got the hop balance right.

23l final volume
3.60kg MO
0.27kg carapils
Mash at 64°C
24g @ 60 mins
15g at flameout
30g in the cube
Maybe dry hop the remaining 36g
Ferment at 18°C with WLP008 East Coast Ale (also haven't tried)

Targeted 1.043 but somehow hit 1.050 according to my refractometer. Will take a hydrometer reading pre-ferment and dilute accordingly. Plan is 4.6%, FG 1.008 and 30IBU.