What are you Brewing 2016?

[welly2]

Going to give my cask it's maiden voyage and cook up an English bitter with the aim of cask conditioning it. Looking at about a 3.8% session bitter. Recipe to follow but probably following Bribie's guidelines.

 

[Coodgee]

Putting these two down on the weekend:

Won 100grams of cascade from a brew club night so putting down an old fashioned APA with a "new-fashioned" dry hop:

Style: American Pale Ale
Batch Size (fermenter): 22.00 l   
Estimated OG: 1.052 SG
Estimated Color: 21.1 EBC
Estimated IBU: 33.9 IBUs
Brewhouse Efficiency: 70.00 %

Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.50 kg               Pale Malt, Maris Otter (Thomas Fawcett)  Grain         1        85.7 %        
0.50 kg               Caramel/Crystal Malt - 60L (145.0 EBC)   Grain         2        9.5 %         
0.25 kg               Wheat Malt, Pale (Weyermann) (3.9 EBC)   Grain         3        4.8 %         
10.00 g               Cascade [5.50 %] - First Wort 60.0 min   Hop           4        6.6 IBUs      
50.00 g               Cascade [5.50 %] - Boil 20.0 min         Hop           5        18.1 IBUs     
50.00 g               Cascade [5.50 %] - Boil 5.0 min          Hop           6        6.0 IBUs      
25.00 g               Citra [12.00 %] - Steep/Whirlpool  5.0 m Hop           7        3.2 IBUs      
1.5 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         8        -             
50.00 g               Citra [12.00 %] - Dry Hop 5.0 Days       Hop           9        0.0 IBUs      
50.00 g               Simcoe [13.00 %] - Dry Hop 5.0 Days      Hop           10       0.0 IBUs      

Name              Description                             Step Temperat Step Time     
Mash Step         Add 0.00 l of water at 68.0 C           68.0 C        60 min        
Mash Step         Heat to 75.0 C over 4 min               75.0 C        10 min        

Second brew is a red rye IPA:

Batch Size (fermenter): 21.00 l   
Bottling Volume: 21.00 l
Estimated OG: 1.057 SG
Estimated Color: 19.5 EBC
Estimated IBU: 47.5 IBUs
Brewhouse Efficiency: 70.00 %


Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
12.15 g               Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
4.50 kg               Marris Otter (5.6 EBC)                   Grain         2        75.0 %        
1.00 kg               Rye Malt (5.0 EBC)                       Grain         3        16.7 %        
0.25 kg               Caramal Rye Malt (175.0 EBC)             Grain         4        4.2 %         
0.25 kg               Carared (Weyermann) (47.3 EBC)           Grain         5        4.2 %         
10.00 g               Centennial [10.00 %] - First Wort 60.0 m Hop           6        12.2 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        7        -             
60.00 g               Centennial [10.00 %] - Boil 10.0 min     Hop           8        24.1 IBUs     
20.00 g               Columbus (Tomahawk) [14.00 %] - Boil 10. Hop           9        11.2 IBUs     
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         10       -             
100.00 g              Centennial [10.00 %] - Dry Hop 4.0 Days  Hop           11       0.0 IBUs      
30.00 g               Columbus (Tomahawk) [14.00 %] - Dry Hop  Hop           12       0.0 IBUs      


----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Heat to 40.0 C over 0 min               40.0 C        15 min        
Mash Step         Heat to 67.0 C over 10 min              67.0 C        60 min        
Mash Step         Heat to 75.0 C over 4 min               75.0 C        10 min        


Got myself a magnetic drive pump to attach to my 40L Birko Urn which essentially becomes a "grain brother" so I can mash in my grainfather
and pump the first brew into the urn, empty the malt pipe and then get the second brew underway in the grainfather while the urn boils away. 
With the pump I can then pump the first batch through the GF CFC into the fermenter.

 

[Tahoose]

Thinking of an English IPA today

Ended up using Simpsons Maris Ottter for base, a mix of med and dark crystal. 75g of EKG as a fwh and 75 at flameout.

Left it to cool overnight at its own accord and at 6am this morning when I transferred to fermenter it was 21.5c. Pitched 1469 West Yorkshire and gave the wort a good airating.

60 IBU's and OG of 1:062.

 

[Dan Pratt]

Session Ale 120

OG 1.036
FG 1.008
ABV 3.5%
IBU 32
EBC 7
Vol 20Lt

35% Maris Otter
35% Wheat
20% Vienna
8% Carapils
2% Acidulated

Mashed at 68c for 60mins

30min Boil

@ 10m - Citra and Centennial = 16ibu
@ WP (20m) Citra and Centennial = 16ibu

Fermented with Yeast Cake of 007 English Dry Ale Yeast @ 18c

Dry Hopped with Citra/Centennial 2.5g/L for 2-3days

:super:

 

[Dan Pratt]

Session Ale 120

OG 1.036
FG 1.008
ABV 3.5%
IBU 32
EBC 7
Vol 20Lt

35% Maris Otter
35% Wheat
20% Vienna
8% Carapils
2% Acidulated

Mashed at 68c for 60mins

30min Boil

@ 10m - Citra and Centennial = 16ibu
@ WP (20m) Citra and Centennial = 16ibu

Fermented with Yeast Cake of 007 English Dry Ale Yeast @ 18c

Dry Hopped with Citra/Centennial 2.5g/L for 2-3days

:super:

Got a 1037 for the starting gravity. Pitched this into a 007 yeast cake and fermented at 20c.

Took 2hrs for ferment to start, 20hrs later all done.....FKN BOOM!

Now to let the yeast clean up after the party which will be a few days or so then I can transfer to the dry hopping corny keg.

 

[shacked]

Got a 1037 for the starting gravity. Pitched this into a 007 yeast cake and fermented at 20c.

Took 2hrs for ferment to start, 20hrs later all done.....FKN BOOM!

Now to let the yeast clean up after the party which will be a few days or so then I can transfer to the dry hopping corny keg.

Interested to see how this one turns out mate. I've got a sack of maris and some wheat with a pile of kiwi hops so might follow your lead and do a c. 1.040 OG brew with motueka, sticklebract and rakau with english yeast (023 or 005).

 

[Reman]

Courage 1914 RIS as a Baltic Porter
Taken from http://barclayperkins.blogspot.com.au/2012/02/lets-brew-wednesday-1914-courage.html?m=1

Was a real SOB as it didn't fit in my pot and it leaked everywhere, the. Hauling out 10kg of wet grain was a new experience that sucked and caused more liquid to go everywhere. Finally got 18.5L repitched onto a Vienna Lager yeast cake, at 12c it had already started pumping out the sulfur 8 hours later.

Batch Size: 22.00 l Style: Baltic Porter (9C)
Boil Size: 26.66 l Style Guide: BJCP 2015
Color: 178.1 EBC Equipment: Pot 36L - BIAB
Bitterness: 63.1 IBUs Boil Time: 120 min
Est OG: 1.102 (24.0° P) Mash Profile: BIAB, Light Body
Est FG: 1.018 SG (4.7° P) Fermentation: Ale, Two Stage
ABV: 11.2% Taste Rating: 30.0


Amount Name Type #
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
2.00 g Calcium Chloride (Mash 60 min) Misc 2
8.00 g Chalk (Mash 60 min) Misc 3
3.00 g Baking Soda (Mash 60 min) Misc 4
4.11 ml Phosphoric Acid (Mash 0 min) Misc 5
7.77 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 6
1.92 kg Brown Malt (500.0 EBC) Grain 7
1.02 kg Carafa III (1034.2 EBC) Grain 8
105.4 g Fuggles [4.5%] - Boil 120 min Hops 9
74.4 g Hallertauer Mittelfrueh [4.0%] - Boil 30 min Hops 10
1 pkgs Bavarian Lager (Wyeast Labs #2206) Yeast 11
66.0 g Fuggles [4.5%] - Dry Hop 5 days

 

[manticle]

Esb yesterday.
Maris and crystal, skipped my usual biscuit/aromatic addition to get back to simplicity.

Challenger unmeasured at 60, 10 and whirlpool, 1469.

 

[Frothy1]

Today I put down the good Dr's Golden Ale and a White Rabbit Dark Ale clonish thingy.

A little extra choc wheat in the dark ale with citra instead of cascade turns out bloody delicious.

I needed a couple of crowd pleasers, something I know majority would enjoy for a 40th surprise party.

 

[Danscraftbeer]

Put down that previous posted dark lager with my first triple lager decoction mash attempt. Fark me if I'll do that again nothing worked out to plan and took friggen lots of friggin around and extra time. It turns out an awesome smelling tasting wort though. Charged with a high krausen starter of W-34/70 yeast cake. Actually all parameter targets did work out to plan. 75% brewhouse efficiency counted on..
The closest profile I can find to this (in beersmith) its a mid balance of - Other Smoked Beer. The final pre ferment product is like nectar I have never made before. Its like porter, dark lager.
OG = 1.059
FG ~? 1.010
Bitterness = 36.6 IBU (0.615IBU/SG ratio)
Color 42.1 EBC
Est ABV = 6.4%

 

[tj2204]

On friday night I put down a version of my house Amber:

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

Recipe Specifications
--------------------------
Boil Size: 29.49 l
Post Boil Volume: 26.19 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 20.60 l
Estimated OG: 1.049 SG
Estimated Color: 29.2 EBC
Estimated IBU: 43.2 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 74.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 2 73.8 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 3 9.2 %
0.40 kg Gladfield Medium Crystal Malt (111.0 EBC Grain 4 7.4 %
0.25 kg Acidulated (Weyermann) (3.5 EBC) Grain 5 4.6 %
0.20 kg Gladfield Dark Crystal Malt (190.0 EBC) Grain 6 3.7 %
0.07 kg Gladfield Light Chocolate Malt (900.0 EB Grain 7 1.3 %
10.00 g Hallertau Magnum [12.00 %] - Boil 60.0 m Hop 8 12.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 9 -
50.00 g Cascade [7.60 %] - Steep/Whirlpool 15.0 Hop 10 10.2 IBUs
50.00 g Galaxy [15.00 %] - Steep/Whirlpool 15.0 Hop 11 20.1 IBUs
1.0 pkg American West Coast Ale (Danstar #BRY-97 Yeast 12 -


And on saturday night a simple pale ale:

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

Recipe Specifications
--------------------------
Boil Size: 29.49 l
Post Boil Volume: 26.19 l
Batch Size (fermenter): 22.00 l   
Bottling Volume: 20.60 l
Estimated OG: 1.053 SG
Estimated Color: 17.6 EBC
Estimated IBU: 37.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 74.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
16.50 g               Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
5.00 kg               Pale Malt, Ale (Barrett Burston) (5.9 EB Grain         2        87.7 %        
0.40 kg               Gladfield Medium Crystal Malt (111.0 EBC Grain         3        7.0 %         
0.20 kg               Acidulated (Weyermann) (3.5 EBC)         Grain         4        3.5 %         
0.10 kg               Gladfield Biscuit Malt (60.0 EBC)        Grain         5        1.8 %         
10.00 g               Hallertau Magnum [14.00 %] - Boil 60.0 m Hop           6        14.7 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 5.0 mins)         Fining        7        -             
50.00 g               Cascade [7.60 %] - Steep/Whirlpool  20.0 Hop           8        12.1 IBUs     
50.00 g               Tardif de Bourgogne [3.90 %] - Steep/Whi Hop           9        10.2 IBUs     
1.0 pkg               American West Coast Ale (Danstar #BRY-97 Yeast         10       -

No chill - all steep hops in the cube.

Will probably dry hop the pale ale with 50gm of Tardif de Bourgogne. Amber ale will most likely have no dry hop charge unless the gravity samples are screaming for more aroma.

 

[Fraser's BRB]

SWMBO flies out with the young fella on Friday morning, not to return until Monday so it's Brewpalooza and Kegmageddon at my place this weekend.

3 beers to keg
yet to be named Hoppy APA
The Weasel's Mittens (V2) ESB
yet to be named American Brown (possibly Crystal Fighter due to the 30% crystal bill)

3 beers to brew
Dano's Hop Hog, will be my first IPA, big fan of the original so if this recipe comes close, it should be a cracker.
The Druid's Sleeve Celtic Red
Rolled Gold Oatmeal Stout

Recipes (I'll skip Dano's as you've all seen that)

Recipe: The Druid's Sleeve
Brewer: BRB
Asst Brewer: 
Style: Irish Red 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: 1.053 SG
Estimated Color: 32.6 EBC
Estimated IBU: 18.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.474 kg              Pale Malt, Maris Otter (5.9 EBC)         Grain         1        90.9 %        
0.182 kg              Caramel/Crystal Malt - 40L (78.8 EBC)    Grain         2        3.0 %         
0.182 kg              Caramel/Crystal Malt -120L (236.4 EBC)   Grain         3        3.0 %         
0.182 kg              Roasted Barley (591.0 EBC)               Grain         4        3.0 %         
35.00 g               East Kent Goldings (EKG) [5.00 %] - Boil Hop           5        18.1 IBUs     
1.0 pkg               Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast         6        -             


Mash Schedule: BRB Single Infusion Mash, Batch sparge
Total Grain Weight: 6.020 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Add 20.00 l of water at 74.0 C          67.0 C        60 min        
Mash Out          Heat to 75.0 C over 4 min               75.0 C        10 min

Recipe: Rolled Gold
Brewer: BRB
Asst Brewer: 
Style: Oatmeal Stout
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: 1.054 SG
Estimated Color: 66.1 EBC
Estimated IBU: 26.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.572 kg              Pale Malt, Maris Otter (5.9 EBC)         Grain         1        72.9 %        
0.483 kg              Oats, Flaked (2.0 EBC)                   Grain         2        7.7 %         
0.365 kg              Chocolate Malt (886.5 EBC)               Grain         3        5.8 %         
0.365 kg              Victory Malt (49.3 EBC)                  Grain         4        5.8 %         
0.243 kg              Caramel/Crystal Malt - 80L (157.6 EBC)   Grain         5        3.9 %         
0.243 kg              Roasted Barley (591.0 EBC)               Grain         6        3.9 %         
51.00 g               East Kent Goldings (EKG) [5.00 %] - Boil Hop           7        26.1 IBUs     
1.0 pkg               London ESB Ale (Wyeast Labs #1968) [124. Yeast         8        -             


Mash Schedule: BRB Single Infusion Mash, Batch sparge
Total Grain Weight: 6.271 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Add 30.15 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 , 6.52l) of 75.6 C water
Notes:
------
Toast oats in oven at 150deg until colour change

Brewed all three yesterday and kegged the brown (kegged the other two on Sat). Slept in and didn't start until 10, was 8.30 by the time I was all done. Big day, not sure I'll try that again any time soon.

 

[Blind Dog]

Been on a bit of a Challenger and WLP brewing marathon over the past 2 weekends

Best Bitter: 90% Golden Promise, 5% Heritage, 5% Wheat. Challenger at 60 (25 IBU), Styrians at 10 (9 IBU n/s adj to 25 min) and EKG at flameout (4 IBU; 15 min steep). WLP 002. Main sacc rest at 67. Predicted to be 4.3% ABV

Porter: 77% Gladfield Ale, 12.3% Brown, 7.4% spec B, 3.3% carafa II. Challenger at 60 and Fuggles close to flameout. Main sacc rest at 68. Predicted 4.0% ABV finishing at 1.016 with WLP 002

Old: 75% MO, 15% Munich, 7.5% Spec B, 2.5% Wheat. Bittered with Magnum and Challenger and EKG for flavour and aroma. Main sacc rest at 66. WLP 002. Predicted to be around 6%. It’s actually 4 x 22L batches that I’m planning to age post fermentation in the recently acquired 100L Lark Whisky barrel

 

[Dan Pratt]

Been on a bit of a Challenger and WLP brewing marathon over the past 2 weekends

Best Bitter: 90% Golden Promise, 5% Heritage, 5% Wheat. Challenger at 60 (25 IBU), Styrians at 10 (9 IBU n/s adj to 25 min) and EKG at flameout (4 IBU; 15 min steep). WLP 002. Main sacc rest at 67. Predicted to be 4.3% ABV

Porter: 77% Gladfield Ale, 12.3% Brown, 7.4% spec B, 3.3% carafa II. Challenger at 60 and Fuggles close to flameout. Main sacc rest at 68. Predicted 4.0% ABV finishing at 1.016 with WLP 002

Old: 75% MO, 15% Munich, 7.5% Spec B, 2.5% Wheat. Bittered with Magnum and Challenger and EKG for flavour and aroma. Main sacc rest at 66. WLP 002. Predicted to be around 6%. It’s actually 4 x 22L batches that I’m planning to age post fermentation in the recently acquired 100L Lark Whisky barrel

002 is a top strain which drops like a rock so clarity will be no issue. As a tip if you don't already do this, after 48 - 60hrs of ferment you can bump the temp up 1c then another 1c every 24hrs till you get to 22c, that will keep it active and finish the ferment.

 

[Reman]

Courage 1914 RIS as a Baltic Porter
Taken from http://barclayperkins.blogspot.com.au/2012/02/lets-brew-wednesday-1914-courage.html?m=1

Was a real SOB as it didn't fit in my pot and it leaked everywhere, the. Hauling out 10kg of wet grain was a new experience that sucked and caused more liquid to go everywhere. Finally got 18.5L repitched onto a Vienna Lager yeast cake, at 12c it had already started pumping out the sulfur 8 hours later.

Batch Size: 22.00 l Style: Baltic Porter (9C)
Boil Size: 26.66 l Style Guide: BJCP 2015
Color: 178.1 EBC Equipment: Pot 36L - BIAB
Bitterness: 63.1 IBUs Boil Time: 120 min
Est OG: 1.102 (24.0° P) Mash Profile: BIAB, Light Body
Est FG: 1.018 SG (4.7° P) Fermentation: Ale, Two Stage
ABV: 11.2% Taste Rating: 30.0


Amount Name Type #
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
2.00 g Calcium Chloride (Mash 60 min) Misc 2
8.00 g Chalk (Mash 60 min) Misc 3
3.00 g Baking Soda (Mash 60 min) Misc 4
4.11 ml Phosphoric Acid (Mash 0 min) Misc 5
7.77 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 6
1.92 kg Brown Malt (500.0 EBC) Grain 7
1.02 kg Carafa III (1034.2 EBC) Grain 8
105.4 g Fuggles [4.5%] - Boil 120 min Hops 9
74.4 g Hallertauer Mittelfrueh [4.0%] - Boil 30 min Hops 10
1 pkgs Bavarian Lager (Wyeast Labs #2206) Yeast 11
66.0 g Fuggles [4.5%] - Dry Hop 5 days

Currently motoring along at 13c, down to 1.032. Any ideas on how long it will take to get down to final?

Had sample, tastes like coffee and toast, great potential!

 

[Rocker1986]

This weekend is pretty much a beer weekend for me. On Sunday I'm building the second planter box and trellis for my hops; this one will have the Cascade rhizome I recently bought put into it. I'll keep the Fuggles plant in its pot, and move it around the yard a bit.

Tomorrow though, I'll be brewing this recipe, which is exactly the same as one I brewed earlier in the year, but unfortunately that was the cube that got infected so I never got to see how it would have turned out. It's basically an ESB; I'm brewing a few more of these now to use up the stocks of Fuggles and EKG that I have here, as well as enjoyment of the style of course.

21 Litre Batch, based on 75% Brewhouse Efficiency. No-chill; no hop adjustments made.

Grains
3.400 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 87.9 %
0.200 kg Dememera Sugar (3.9 EBC) Sugar 6 5.2 %
0.200 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 2 5.2 %
0.050 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3 1.3 %
0.020 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 4 0.5 %

Hops
20.00 g Goldings, East Kent - First Wort 75.0 min Hop 5 18.4 IBUs
20.00 g Fuggles - Boil 60.0 min Hop 7 11.3 IBUs
20.00 g Goldings, East Kent - Boil 10.0 min Hop 8 5.8 IBUs

Yeast
Wyeast 1469 West Yorkshire Ale, starter built from harvested yeast.

90 minute mash at 66-67C, 78C mash-out, and 75 minute boil. The sugar is just raw sugar but it doesn't appear to be in Beersmith so I just used Dememera for it in there. This will be dissolved in hot water and added to the boil with about 10-15 mins left. Will ferment about 19C.

The Stats
Est Original Gravity: 1.0449 SG
Est Final Gravity: 1.0112 SG
Estimated Alcohol by Vol: 4.4 %
Bitterness: 35.5 IBUs
Est Color: 21.1 EBC

Hopefully this time the bloody cube won't get infected and I'll actually be able to get a beer out of it!

 

[fraser_john]

07-15-2016  Russian Imperial Stout - Collaborative Brew

Ex board moderator Kirem is staying at my place so this is what is just about to finish mashing, what a whopper!

Brewing Date: Friday July 15, 2016
Head Brewer:  John M Fraser & Kirem
Asst Brewer:  
Recipe:       RIS - Collaborative RIS

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

Batch Size (L):          25.00    Wort Size (L):    25.00
Total Grain (Kg):        11.95
Anticipated OG:          1.105    Plato:            24.76
Anticipated SRM:          94.6
Anticipated IBU:          99.6
Brewhouse Efficiency:       72 %
Wort Boil Time:             60    Minutes

Actual OG:  1.105   Plato: 24.76


Alc by Weight:  9.67      by Volume: 12.37  From Measured Gravities.
ADF:            87.6      RDF         73.2  Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 72 %
Anticipated Points From Mash:  104.63
Actual Points From Mash:       104.63


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 67.0     8.00 kg.  Pale Malt(2-row)              Great Britain  1.038      3
  9.5     1.13 kg.  Chocolate Malt                Great Britain  1.034    475
  9.5     1.13 kg.  Roasted Barley                Great Britain  1.029    575
  7.5     0.90 kg.  Weyermann Pale Wheat          Germany        1.038      2
  3.2     0.39 kg.  Crystal 150L                  Great Britain  1.033    150
  3.3     0.40 kg.  Flaked Oats                   America        1.033      2

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 90.00 g.     Hallertau Northern Brewer         Pellet   8.50  51.8  60 min.
 60.00 g.     Hallertau Northern Brewer         Pellet   8.50  26.5  30 min.
 28.00 g.     Hallertau Northern Brewer         Pellet   8.50   8.0  15 min.
 30.00 g.     East Kent Goldings                Pellet   4.75   4.8  15 min.
 30.00 g.     Fuggle                            Pellet   5.00   5.0  15 min.
 43.00 g.     East Kent Goldings                Pellet   4.75   1.7  3 min.
 43.00 g.     Fuggle                            Pellet   5.00   1.8  3 min.
 30.00 g.     East Kent Goldings                Pellet   4.75   0.0  Dry Hop
 30.00 g.     Fuggle                            Pellet   5.00   0.0  Dry Hop


Yeast
-----
Mangrove Jacks M42 New World Strong Ale

 

[drewstertherooster]

Yesterday I brewed a chocolate and peanut butter stout. Could be great, could be a mess.

76% Maris otter
6% chocolate
6% chrystal 60
6% midnight wheat
6% rolled oats

1.050 og

Added 1 tin of cocoa (possibly too much) and 2 small jars of PB2 (possibly not enough) and 250g of lactose.

Made 15L so there's be 8L less to get rid of if it's terrible

 

[Dan Pratt]

American IPA

The Frohmuller

OG 1063
FG 1011
ABV 6.9%
IBU 65
EBC 11
Vol 17Lt

95% Maris Otter
1% each of - Carapils, Light Crystal, Melanoiden, Vienna & Wheat

Mashed @ 65c for 60mins

60min Boil

Warrior @ 60m = 30ibu
Amarillo @ 30m = 11ibu
Amarillo @ 10m = 19ibu
Amarillo WP for 10m = 5ibu

Fermented with Dry English Ale WLP007 Yeast @ 19c

Dry Hopped with 4.5g/L of Citra

 

[WhiteLomu]

Yesterday I brewed a chocolate and peanut butter stout. Could be great, could be a mess.

76% Maris otter
6% chocolate
6% chrystal 60
6% midnight wheat
6% rolled oats

1.050 og

Added 1 tin of cocoa (possibly too much) and 2 small jars of PB2 (possibly not enough) and 250g of lactose.

Made 15L so there's be 8L less to get rid of if it's terrible

PB2. Was that the powder?
Have you tried Belching Beaver Peanut Butter Stout?