What are you Brewing 2016?

[Yob]

haha, awesome stuff....fuckn love hops!!

I ran the numbers for the second cube.....calculated of beersmith around 235ibu and 10.5%abv with Us05 yeast.....will you dry hop aswell?

Shit yeah, heavily

 

[nosco]

So im guessing thats cube hopped Yob? How do you work out the ibu's in bs for that? If you give a shit aboit the ibu's that is

 

[Dan Pratt]

holy shit mate!

it's stripping my teeth just looking at the hops haha.

losses to hop trub = 10L?

what's the batch size?

haha, yeah she will be loaded up with green goodness. Its a 18lt batch and a double mash (8kg) on the BM including a sparge ( recently been doing full volumes with no sparge )

I calculated the trub to be 7lts based on 12mls per gram in the boil and likely to lose a couple more in the fermenter so 10L will be close, I should be able to get 8Lts each into 2 x 9Lt Cornies.

I see you got a GF now on the website, good stuff, good wife!!

 

[Yob]

So im guessing thats cube hopped Yob? How do you work out the ibu's in bs for that? If you give a shit aboit the ibu's that is

work shit out? It's a triple IPA so I mostly used this unit of measurement



If you use software use a 20 min steep, that'll get you close enough.

 

[fletcher]

haha, yeah she will be loaded up with green goodness. Its a 18lt batch and a double mash (8kg) on the BM including a sparge ( recently been doing full volumes with no sparge )

I calculated the trub to be 7lts based on 12mls per gram in the boil and likely to lose a couple more in the fermenter so 10L will be close, I should be able to get 8Lts each into 2 x 9Lt Cornies.

I see you got a GF now on the website, good stuff, good wife!!

nice! good luck keeping the sheen on your teeth with that bad boy haha.

yeah she's a dead set keeper. i'm doing a lot of experiments that were previously really annoying with biab. very pumped. such a sexy piece of kit the old GF

 

[Dan Pratt]

If you use software use a 20 min steep, that'll get you close enough.

Hey Yob,

I use Beersmith and have the option select steep for the hop additions.

WIth you experience would you say that is more accurate for a IBU measure than a 20min boil addition ?

 

[Yob]

I don't think the difference is huge TBH..

It's just what seems right to my palate, would be good to compare beersmith to brewmate which is what I used back when I was working out my palate

 

[mosto]

First brew for the year is fermenting at present. Another of my hop discovery brews, this time using Topaz. I usually dry hop these brews but have read / heard Topaz does not play nice as a dry hop, so still undecided.

HOME BREW RECIPE:
Title: Totally Topaz
Author: Mosto

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.037
Efficiency: 65% (brew house)
No Chill: 15 minute extended hop boil time

STATS:
Original Gravity: 1.052
Final Gravity: 1.009
ABV (standard): 5.68%
IBU (tinseth): 34.69
SRM (morey): 11.27

FERMENTABLES:
4.5 kg - Joe White Traditional Ale Malt (90%)
0.25 kg - Joe White Crystal (5%)
0.25 kg - American - Carapils (Dextrine Malt) (5%)

HOPS:
5 g - Topaz, Type: Pellet, AA: 16, Use: Boil for 60 min, IBU: 11.96
20 g - Topaz, Type: Pellet, AA: 16, Use: Boil for 0 min, IBU: 22.72


MASH GUIDELINES:
1) Infusion, Temp: 66 C, Time: 60 min, Amount: 30 L
2) Temperature, Temp: 78 C, Time: 10 min, Mash out

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 18 C
Pitch Rate: 0.75 (M cells / ml / deg P)


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2016-01-14 01:56 UTC
Recipe Last Updated: 2016-01-14 01:55 UTC

 

[IsonAd]

Now I just need a hot week to fermemt the saison.

Be careful what you wish for. 4 days above 35 degrees... Godspeed little dupont yeasties!!

 

[fraser_john]

McKenzie Wheat with double decoction

Brewing Date: Saturday January 16, 2016
Head Brewer: John M Fraser
Asst Brewer:
Recipe: McKenzie Wheat

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

Batch Size (L): 24.90 Wort Size (L): 24.90
Total Grain (Kg): 4.80
Anticipated OG: 1.045 Plato: 11.31
Anticipated SRM: 4.4
Anticipated IBU: 14.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Actual OG: 1.053 Plato: 13.21
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 4.27 by Volume: 5.46 From Measured Gravities.
ADF: 76.8 RDF 63.9 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 88 %
Anticipated Points From Mash: 45.47
Actual Points From Mash: 53.46


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
6.3 0.30 kg. Munich Malt(dark) America 1.033 20
52.1 2.50 kg. Wheat Malt America 1.038 2
41.7 2.00 kg. Pilsener Germany 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Tettnanger Tettnang Pellet 2.10 14.8 90 min.


Yeast
-----

WYeast 3068 Weihenstephan Weizen

 

[manticle]

Altbier with tettnanger and styrians, trying out gladfield to compare with weyermann on a similar recipe.
Pils, munich and vienna, touch biscuit and choc, decoctions and late styrians, 1007 fermented cool.

 

[bradsbrew]

Barrelled Stout

Batch Size (L): 23.0
Total Grain (kg): 9.700
Total Hops (g): 35.00
Original Gravity (OG): 1.093 (°P): 22.2
Final Gravity (FG): 1.021 (°P): 5.3
Alcohol by Volume (ABV): 9.41 %
Colour (SRM): 38.3 (EBC): 75.5
Bitterness (IBU): 39.0 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 120

Grain Bill
----------------
7.500 kg Pilsner (77.32%)
0.500 kg Biscuit (5.15%)
0.500 kg Cane Sugar (5.15%)
0.500 kg Chocolate (5.15%)
0.500 kg Chocolate, Pale (5.15%)
0.200 kg Crystal 60 (2.06%)

Hop Bill
----------------
35.0 g Simcoe Pellet (12.2% Alpha) @ 60 Minutes (Boil) (1.5 g/L)

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

step Infusion at 64°C for 90 Minutes, Ramp to 78 for 10 minutes, then sparge.
Fermented at 18°C with Safale S-04


Recipe Generated with BrewMate

 

[Kingy]

Geez I dunno how people get 70%efficiency with big beers.
My highest alc beer brewed is 1.073 and my efficiency was 60% I just brewed a 1.066 beer with efficiency at 62%.
Surely yaz must be fly sparging to get 70% with 9%beer.

 

[bradsbrew]

First time doing a big beer in the GF. Currently have 28 litres coming up to boil at 1068 and the wort was still coming out at 1040 so i am still sparging into a second container and will keep sparging and adding to the boil.

These figures do not include the cane sugar addition which i will dissolve into the fermenter.

 

[sponge]

A stout without roast? Well I never..

It does sound delicious though.

 

[Yob]

so... typically..

I ended up brewing an (1.095) IPA.. which Ive split into 2x10L cubes and a 20L cube..

seriously.. I cannot be trusted..

Vaguely, Pils, Munich, wheat, acidulated.. cube hopped by the ******* shedload..

Im loosely calling this the Moosh Mash in Honour of the lad, havnt brewed since he was born and I brewed nasty shit when his sister came along.. sooo...

Moosh Mash IPA

Cube 1 : 10L : Motueka 100g - NZ Cascade 100g
Cube 2 : 10L : Simcoe 100 - Citra 100g
Cube 3 : 20L : Columbus : 50 - Simcoe 100g - AmArillo 100g

So I kinda fucked it up somewhere... I lost about 6-8L, maybe in the boil, either way, one of the 10L cubes was well less than half full.. I had a 3L starter ready of Greenbelt, actually one of the first I froze so a few years old almost.. anyway..

Ive combined the 2 10L cubes and pitched my 3L starter and Im going to add the other cube tonight and re aerate.. Yep, Im just gunna drop the lot.

so I'll end up with a IIIPA with

Motueka 100g
NZ Cascade 100g
Simcoe 200
Citra 100g
Columbus : 50
Amarillo 100g

maybe 36L?

Hmmm, IM gunna have to do some quick drinking to get me 2 spare kegs.. what a shame :lol: h34r:

 

[bradsbrew]

A stout without roast? Well I never..

It does sound delicious though.

Originally i was going to use 500g each of choc and roast. When weighing out the grain i found i hadn't any roast so i just went for 500 each of choc and pale choc.
This is the first batch intended to fill a 100L Shiraz barrel. So the next batch will have roast and black patent.
I find i get more roasty notes from choc than roast.

 

[Batz]

Monday 100lt of dark Saison for my newly acquired barrel, what a way to start the brewing year. :super:

 

[sponge]

Originally i was going to use 500g each of choc and roast. When weighing out the grain i found i hadn't any roast so i just went for 500 each of choc and pale choc.
This is the first batch intended to fill a 100L Shiraz barrel. So the next batch will have roast and black patent.
I find i get more roasty notes from choc than roast.

I normally get more chocolate notes from roast and roast notes from chocolate also.. strange that. God bless naming conventions.

I just know there are some stout nazis (for lack of a better term) which would turn their noses up at a stout with patent/RB. To me, especially barrel aged, you're onto a winner.

 

[sponge]

Where'd you obtain that 100L barrel from Batz?