What are you Brewing 2016?

[manticle]

ESB/uk pale - maris, heritage, challenger, styrians and 1469.

 

[DJ_L3ThAL]

Mashed in at 6am

44. Draught
89.7% Schooner Malt
0.3% Midnight Wheat
10% Cane Sugar
Cluster to 22 IBU
1.045
Wy2042 Danish Lager and going to use the Drauflassen technique for 56L batch (4x 14L cubes)

Mashed at 55/61/69/72/78 for 15/35/35/10/10

Squeezing 14L out of them?? Nice.

 

[Midnight Brew]

Squeezing 14L out of them?? Nice.

Not quiet, more like a miscalculation. Im thinking they fit 12L?

 

[droid]

going to have a go at another gose style, the gherkin gose is chugging away and it would be nice to have some more lighter bodied beers and to also get some recipes sorted for the hot months

sour kraut gose

Pils
Wheat
Torrified Wheat
Acidulated

soaked overnight including the acidulated

mashed at 65

1042
1007

magnum for 10ibu

500ml Jar of sourkraut at 10minutes before whirlpool (42 ltrs)
.75g/l kosher salt

us 05 @ 17 rising to 20

lactic acid and or lemon in the keg if required

weirdarsed ? now is the time to nut out a good salty / slightly sour refreshing recipe for the beach in summer

 

[Weizguy]

45 litre batch of TDA's Fly-Blown Belgian (Blond ale), with W1762 yeast, maybe later this week if I can get a day off.

Ingredients purchased on Saturday from the Brewman.

 

[Danscraftbeer]

Lager Blanc

40lt brew
OG = 1.050
FG = ~1.010
IBU = 28
Color = 9 EBC
ABV = 5.2%
Bitterness ratio = 0.562 IBU/SG

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

7.5kg 2 row Pilsner = 86.8%
0.5kg Melanoiden = 5.8%
0.4kg Carapils = 4.6%
0.24kg Acidulated = 2.8%
8.64kg Total grain

Double Infusion, Decoction.
Add 18lt water at 58.4c = 1st step at 52c for 20min.
Add 14lt water at 80c = 2nd step at 63c for 75min.
Decoct 10lt mash and boil it = 3rd step at 70c for 20min.
Batch sparged. 90min boil.
76% total efficiency. Mash PH = 5.4.

12g Hallertau Blanc for 60min = 5.2 IBU
30g Hallertau Blanc for 20min = 7.9 IBU
50g Hallertau Blanc for 5 min = 4.3 IBU
50g Hallertau Blanc steep 40min = 9.5 IBU
58g Hallertau Blanc hop stand under 80c for 40min = ~1.1 IBU
200g total Hops

W-34/70.
Pressure ferment at 10c for 3 days then raise 1c per day to 15c. Pressure release at 5psi for first 6 days then close release to finish at 22psi.
After 12 days chill to 5c for transfer to serving kegs and its drinkable! though a little cloudy.

 

[good4whatAlesU]

Small and simple 12L batch of leftovers today;

2kg Malteurop mild ale malt, 65 degrees 1 hour.
Boil 1 hour.
EKG/Dr Rudi Super Alpha 50/50 at 60
EKG at 5min.

Sufale US04, pitched at 18c.

4 hour brewday from start to finish.

 

[Danscraftbeer]

Small and simple 12L batch of leftovers today;

2kg Malteurop mild ale malt, 65 degrees 1 hour.
Boil 1 hour.
EKG/Dr Rudi Super Alpha 50/50 at 60
EKG at 5min.

Sufale US04, pitched at 18c.

4 hour brewday from start to finish.

Cant help but think it could be drunk faster than that in Queensland ha. Maybe with help. :chug:

 

[good4whatAlesU]

30 beers in 4 hours, no doubt that could be achieved by some! Not by me .. I like to take it easy.

 

[IsonAd]

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.

Definitely dry hop with the rest of the Centennial.

Also wouldnt worry about diluting myself but up to you

 

[Dan Pratt]

I cant recall if i posted this brew:

Mashed in at lunch time today

Easy Ale

OG 1.038
FG 1.007
ABV 4.0%
IBU 20
EBC 6

60% Pilsner
40% Wheat Malt

Mashed at 64c for 60mins - target pH = 5.25 - should be crisp.

60min boil

Galaxy Flowers @ 10m

Fermented with s04 @ 19c

Dry hopped with Galaxy :icon_drool2:

 

[mofox1]

I cant recall if i posted this brew:

Mashed in at lunch time today

Easy Ale

OG 1.038
FG 1.007
ABV 4.0%
IBU 20
EBC 6

60% Pilsner
40% Wheat Malt

Mashed at 64c for 60mins - target pH = 5.25 - should be crisp.

60min boil

Galaxy Flowers @ 10m

Fermented with s04 @ 19c

Dry hopped with Galaxy :icon_drool2:

Looks delightful. I really have to start doing some light easy ales myself!

 

[Mardoo]

On the up side you've completed the map of the underside of your table

 

[Dan Pratt]

American Brown Ale ( will go onto Nitro system ) :super:

OG 1056
FG 1014
ABV 5.4%
IBU 37
EBC 35

41% Ale
41% Maris Otter
8% Melanoiden
4% Medium Crystal
4% Light Crystal
2% Chocolate Malt

Mashed @ 67c for 60mins

Boiled for 60mins

Magnum FWH = 15ibu
Centennial, Chinook & Columbus @ 5mins = 22ibu

Fermented with S04 yeast slurry @ 18c

Dry Hopped with Centennial, Chinook & Columbus @ 4g/L for 4-5days.

Carbonated to 0.7-0.8 volumes ( set reg at 25Kpa for 8hrs ) then attached nitro and serve at 40Psi :beerbang:

 

[good4whatAlesU]

Small and simple 12L batch of leftovers today;

2kg Malteurop mild ale malt, 65 degrees 1 hour.
Boil 1 hour.
EKG/Dr Rudi Super Alpha 50/50 at 60
EKG at 5min.

Sufale US04, pitched at 18c.

4 hour brewday from start to finish.

For a small batch this one is having quite a long ferment. Six days and it's still going strong - temperature has been holding at a constant 18/19 a water bath.

 

[shacked]

Rye Summer Ale this arvo. I was renovating the garage while brewing so I kind of made it up as I went. Grain was cracked last week but sat in an empty fermenter for a week - hence the reduced efficiency.

Will ferment with either WLP005/023/051 but probably the 023

Rye Summer Ale
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 4.850
Total Hops (g): 115.00
Original Gravity (OG): 1.041 (°P): 10.2
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.03 %
Colour (SRM): 6.3 (EBC): 12.4
Bitterness (IBU): 41.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 60
Boil Time (Minutes): 60

Grain Bill
----------------
2.700 kg Simpsons Maris Otter Malt (55.67%)
1.300 kg JW Wheat Malt (26.8%)
0.500 kg Gladfield Rye Malt (10.31%)
0.250 kg Weyermann Carared (5.15%)
0.100 kg Weyermann Acidulated Malt (2.06%)

Hop Bill
----------------
10.0 g Cascade (NZ) Pellet (7.7% Alpha) @ 60 Minutes (First Wort) (0.5 g/L)
75.0 g Cascade (NZ) Pellet (7.7% Alpha) @ 0 Minutes (Aroma) (3.4 g/L)
30.0 g Galaxy Pellet (13.4% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)

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

Single step Infusion at 66°C for 60 Minutes.

 

[sp0rk]

Doing a batch of Stu's red ale

Pillar of Red (Export 80)

Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.50 %
Colour (SRM): 13.4 (EBC): 26.4
Bitterness (IBU): 28.8 (Average - No Chill Adjusted)

82.14% JWM Traditional Ale Malt
13.35% Weyermann Carared
4.11% Caraaroma
0.41% Roasted Barley

1.8 g/L EKG (4.4% Alpha) @ 60 Minutes (Boil)
0.9 g/L EKG (4.4% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Caramelize 2-3L of pre boil wort down to 500ml

Fermented at 20°C with Wyeast Scottish Ale

 

[SBOB]

House to myself this weekend, so to make use of the yeast cake that will be available in a week or so I put together a Vienna Lager into a cube.

Vienna Lager

Boil Size: 31.25 l
Batch Size (fermenter): 22.00 l
Estimated OG: 1.054 SG
Estimated Color: 21.7 EBC
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name
41.1% (2.22 kg) Vienna Malt (6.9 EBC)
26.8% (1.45 kg) Munich I (Weyermann) (14.0 EBC)
25.0% (1.35 kg) Pilsner (Weyermann) (3.3 EBC)
3.6% (0.19 kg) Acid Malt (5.9 EBC)
3.6% (0.19 kg) Caraaroma (Weyermann) (350.7 EBC)
20IBU (62.12 g) Hallertauer Mittelfrueh [3.00 %] - 60 min
5IBU (31.06 g) Hallertauer Mittelfrueh [3.00 %] - Cube
Saflager Lager (DCL/Fermentis #W-34/70) Yeast


Mash in at 55c, 67c mash for 60min.
90 min boil.
Ferment at 10c with temp increase towards the end.

 

[malt junkie]

First brew in a while, first Biab in forever.

Pale
23L
OG 1044

3.5 Best Pale
0.5 wheat
0.3 L Chrystal

Mash 68c

Motueka 20g @60
Nelson 25g @15
Cascade 15g @0
Motueka 15g @0

ferment WPL 001 @ 18

Dry Hop: Cascade 40g (flowers) 3 days

 

[IsonAd]

Russian imperial braggot
45% marris
30% yellow box honey
5% c120
5% flaked barley
5% munich2
4% pale choc
3% black malt
3% RB

Columbus and galena at 60 to 85ibu
Ekg tand target at 10min to 25 ibu

Wy1728 Scottish ale.

1.102