What are you Brewing 2016?

[Gigantorus]

Tomorrow am bottling an American Brown Ale (Extract recipe) that I hit with a bit of rye malt (choc rye and caramel rye), which should be interesting. Recipe used:

• 1.7kg Coopers Dark Ale
• 1.5kg Thomas Coopers Amber Malt
• 500g Light Dry Malt
• 200grams CaraMunich3 Malt
• 200grams Rye Malt
• 200grams CaraPils Malt
• 300grams Shepherds Delight Malt
• 100grams Chocolate Rye
• 100grams Belgium Special B Malt
• 90grams Experimental Pine Fruit Hops & 90grams Falconers Flight Hops (45g of each @ flameout, and 45g of each dry-hop for last 4 days)
• 2 x MJ Westcoast Ale yeast

Then mixing up an Irish Red Ale (partial-mash recipe) :

* 1.5kg of Light Dried Malt Extract (LDME)
* 1.0kg Pilsner Malt
* 2.5kgs Red X Malt
* 250grams Shepherds Delight Malt
* 90grams Perle hops (45g @ 60 min & 45g @ 10 mins)
* English Ale Yeast (S-04)

Cheers,
Pete

 

[manticle]

Holy incrediblycomplicatedrecipe batman.

Hope it turns out well.

 

[Coodgee]

I haven't noticed any astringency in my beers with large amounts of crystal.

 

[Gigantorus]

Holy incrediblycomplicatedrecipe batman.

Hope it turns out well.

Nah, I've been making the Brown Ale this way for a year or more now. It's just a big steep of grains, which is boiled and then a hop dump at flameout then strained and mix with the cans etc. The grain steep adds great depth of flavour, and also gives good head retention and mouthfeel.

The Red Ale is along similar lines - just an hour long steep/mash and boil. Did a Pale Ale recently in a similar method and it turned out extremely nice. Haven't used Red X before and looking forward to see how red it turns out. Have run this on the Brewers Friend Recipe Maker and it matches the Irish Red Ale style perfectly - IBU 26.2, ABV 5.0% & EBC 26.5. Only concern is the English Yeast - have only used once before and was told it is a little temperamental - but should be OK as I now have the fridge to control temperature.

 

[technobabble66]

I haven't noticed any astringency in my beers with large amounts of crystal.

Seems to vary a bit - on which variables I'm not sure. But I've noticed quite a few beers with high ratios of Crystal have a certain roasty astringency. Though I'll admit I've tried a couple of high percenters that are smooth and tasty.
And other variables are similarly inconsistent/irrelevant.
May be simply I'm a bit sensitive to it and others aren't.

I suspect it's a combo of high Crystal plus something else, like quality of ingredients, water/salts profile, mash temps/times, hops types & quantities.

I did a mini batch (~500mL) of 90% med Crystal a couple of years ago. Once tasted, that particular type of roasted astringency is unmistakable.
Fwiw, no sweetness at all. None.

 

[citizensnips]

Freezing my nips of in this Melbourne weather. Hat off to anyone else getting it done.




Haven't brewed a smash in almost two years...put this together this morning. Golden promise to 1.053 and ctz to 25ibu with a good wack towards the end.
67 degree mash
Us-05.

Looking forward to the end product.

Cheers

 

[Coodgee]

sounds nice. I recently did a golden promise + columbus/CTZ & Simcoe. columbus sure is one dank hop! I love it.

 

[droid]

HOME BREW RECIPE:
Title: Down Town v2

Brew Method: All Grain
Style Name: American Brown Ale
Boil Time: 90 min
Batch Size: 42 liters (fermentor volume)
Boil Size: 52 liters
Boil Gravity: 1.047
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.059
Final Gravity: 1.015
ABV (standard): 5.74%
IBU (tinseth): 29.05
SRM (morey): 32.22

FERMENTABLES:
10 kg - American - Pale 2-Row (87%)
1 kg - United Kingdom - Chocolate (8.7%)
0.5 kg - German - Carapils (4.3%)

HOPS:
20 g - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 18.56
40 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 20 min, IBU: 10.49

MASH GUIDELINES:
1) Decoction, Temp: 64 C, Amount: 36 L
Starting Mash Thickness: 3 L/kg

YEAST:
White Labs - East Coast Ale Yeast WLP008
Starter: Yes

Decoction mash

might have to up the IBU

 

[Mardoo]

You absolutely need some more late addition hops

 

[droid]

a late addition is not an option in your book?

so maybe a large late addition that gives me another 8ibu or so?

nelson sauvin???
mosaic??
cascade?
stricklebract????

 

[Judanero]

Cascade + Stricklebract :icon_drool2:

 

[droid]

what sort of mix % would you go with the cascade/stricklebract? thinking of chucking in 8-10IBU's at 5 or 0

 

[Black n Tan]

An American Brown without crystal is like Christmas without the fat man.

 

[fletcher]

i'd go a big 20 min whirlpool addition of about 5 ibu, split the ibus down the middle between the two hops. lately i've been doing that with every american beer haha. a big flavour and aroma hit.

 

[Fraser's BRB]

Double brew day on Sunday, ESB and APA. I've done the ESB before with good results (S-04), APA is Gordon Strong's and I'm looking to add it to my lineup.

This will be my first use of WY1968 London ESB.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: The Weasel's Mittens
Brewer: BRB
Asst Brewer: 
Style: Extra Special/Strong Bitter (English Pale Ale)
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: 1.055 SG
Estimated Color: 17.9 EBC
Estimated IBU: 29.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
20.00 l               Singleton Water                          Water         1        -             
5.814 kg              Pale Malt, Maris Otter (5.9 EBC)         Grain         2        94.1 %        
0.243 kg              Caramel/Crystal Malt - 40L (78.8 EBC)    Grain         3        3.9 %         
0.121 kg              Caramel/Crystal Malt -120L (236.4 EBC)   Grain         4        2.0 %         
57.00 g               East Kent Goldings (EKG) [5.00 %] - Boil Hop           5        29.0 IBUs     
28.00 g               East Kent Goldings (EKG) [5.00 %] - Boil Hop           6        0.0 IBUs      
1.0 pkg               London ESB Ale (Wyeast Labs #1968) [124. Yeast         7        -

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Galaxy Pale
Brewer: BRB
Asst Brewer: 
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 28.84 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 22.00 l
Estimated OG: 1.051 SG
Estimated Color: 8.8 EBC
Estimated IBU: 57.9 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2.737 kg              Pale Malt (2 Row) US (3.9 EBC)           Grain         1        46.3 %        
2.736 kg              Pilsner (2 Row) Ger (3.9 EBC)            Grain         2        46.3 %        
0.439 kg              Munich Malt (17.7 EBC)                   Grain         3        7.4 %         
12.94 g               Galaxy [14.00 %] - First Wort 60.0 min   Hop           4        21.2 IBUs     
25.87 g               Galaxy [14.00 %] - Boil 10.0 min         Hop           5        14.0 IBUs     
25.87 g               Galaxy [14.00 %] - Boil 5.0 min          Hop           6        7.7 IBUs      
25.76 g               Galaxy [14.00 %] - Steep/Whirlpool  20.0 Hop           7        11.6 IBUs     
12.88 g               Galaxy [14.00 %] - Steep/Whirlpool  10.0 Hop           8        3.5 IBUs      
1.0 pkg               London ESB Ale (Wyeast Labs #1968) [124. Yeast         9        -

 

[droid]

An American Brown without crystal is like Christmas without the fat man.

People prolly don't use magnum or a 90minute mash at 64 or a 90 boil or a decoction either
I think I can pull out some nice choc and caramel with a decoction and 90min boil

Life would be easy if I used crystal and mashed higher with a 60 mash and boil...I don't think people will be able to tell from tasting it, we'll see

 

[Mardoo]

Cascade + Stricklebract :icon_drool2:

Judanero is dead freakin' right on this one. 2:1 Sticklebract:Cascade is a ratio I've drunk the shit out of.

 

[shacked]

Last brew before moving house.

APA - Hop Thief 7 version 4.

Notes: aroma hops go in the cube after a 20m whirlpool. 60g dry hops are added 24 hrs before cold crashing and 40g in the keg.

HT7 v4
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.520
Total Hops (g): 175.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 10.0 (EBC): 19.7
Bitterness (IBU): 42.1 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Grain Bill
----------------
4.700 kg American 2-Row - Gladfield (85.14%)
0.450 kg Castle Light Munich (8.15%)
0.200 kg Carared (3.62%)
0.150 kg Caraaroma (2.72%)
0.020 kg Carafa I malt (0.36%)

Hop Bill
----------------
5.0 g Cascade Pellet (7.8% Alpha) @ 60 Minutes (Boil) (0.2 g/L)
10.0 g Magnum Pellet (10.9% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
15.0 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (0.7 g/L)
30.0 g Mosaic Pellet (12% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)
15.0 g Simcoe Pellet (12.2% Alpha) @ 0 Minutes (Aroma) (0.7 g/L)
50.0 g Galaxy Pellet (13.4% Alpha) @ 0 Days (Dry Hop) (2.3 g/L)
50.0 g Mosaic Pellet (12% Alpha) @ 0 Days (Dry Hop) (2.3 g/L)

Misc Bill
----------------
7.0 g Calcium Chloride @ 60 Minutes (Mash)
3.0 g Epsom Salt (MgSO4) @ 60 Minutes (Mash)
8.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
1.0 g Whirlfloc Tablet @ 15 Minutes (Boil)
1.0 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 65.5°C for 60 Minutes. Mash out at 76C.
Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[Black n Tan]

People prolly don't use magnum or a 90minute mash at 64 or a 90 boil or a decoction either
I think I can pull out some nice choc and caramel with a decoction and 90min boil

Life would be easy if I used crystal and mashed higher with a 60 mash and boil...I don't think people will be able to tell from tasting it, we'll see

I am interested in the result. Decoction and a longer boil will certainly give you maillard products, but I am sceptical about whether they will result in any significant caramelisation. Caramelisation requires very high temperatures and very concentrated sugar: when you make a caramel when cooking you use very little water and need very high and direct heat.

 

[krausenhaus]

Milk Stout

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 6.880
Total Hops (g): 40.00
Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.80 %
Colour (SRM): 45.7 (EBC): 90.0
Bitterness (IBU): 21.7 (Tinseth)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 40

Grain Bill
----------------
4.000 kg Ale Malt (Gladfield) (58.14%)
0.500 kg Lactose (7.27%)
0.450 kg Roasted Barley (6.54%)
0.350 kg Chocolate, Dark (Simpsons) (5.09%)
0.350 kg Medium Crystal (Simpsons) (5.09%)
0.350 kg Munich I (5.09%)
0.350 kg Rice Hulls (5.09%)
0.280 kg Flaked Barley (4.07%)
0.250 kg Flaked Oats (3.63%)

Hop Bill
----------------
15.0 g Magnum Pellet (11.7% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
25.0 g Centennial Pellet (8.9% Alpha) @ 5 Minutes (Boil) (1.1 g/L)

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

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Danstar Nottingham