What are you Brewing 2016?

[hairydog]

Just finished an IPA a mate gave me the recipe for,liked his and gave mine a bit of a rye twist.

mozacca IPA.

80% pale 2 row
15% munich pale
55 rye

mosaic FWH
mosaic 10min
azaca simcoe 5 min
mosaic azalea 0 min
40 IBU
SG 1.062
WLP 001

 

[shacked]

Double brew day today: Oatmeal Stout and Old Ale

Oats Stouts
Oatmeal Stout

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.650
Total Hops (g): 50.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 35.5 (EBC): 69.9
Bitterness (IBU): 29.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Gladfield Ale (70.8%)
0.500 kg Flaked Oats (8.85%)
0.300 kg Chocolate (5.31%)
0.300 kg Dark Crystal (5.31%)
0.300 kg Victory (5.31%)
0.200 kg Roasted Barley (3.54%)
0.050 kg Acidulated Malt (0.88%)

Hop Bill
----------------
20.0 g Challenger Pellet (8.4% Alpha) @ 60 Minutes (First Wort) (0.9 g/L)
30.0 g Styrian Golding Pellet (3% Alpha) @ 0 Minutes (Boil) (1.4 g/L)

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

Single step Infusion at 68°C for 60 Minutes.
Fermented at 20°C with WLP005 - British Ale



Muscovado Old Ale
Old Ale

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 8.500
Total Hops (g): 150.00
Original Gravity (OG): 1.077 (°P): 18.7
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol by Volume (ABV): 7.67 %
Colour (SRM): 19.7 (EBC): 38.8
Bitterness (IBU): 58.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 60
Boil Time (Minutes): 60

Grain Bill
----------------
7.000 kg Maris Otter Malt (82.35%)
0.500 kg Muscovado Sugar (5.88%)
0.400 kg Wheat Malt (4.71%)
0.300 kg Heritage Crystal (Simpsons) (3.53%)
0.100 kg Acidulated Malt (1.18%)
0.100 kg Carafa III malt (1.18%)
0.100 kg Flaked Oats (1.18%)

Hop Bill
----------------
45.0 g East Kent Golding Pellet (7% Alpha) @ 60 Minutes (First Wort) (2 g/L)
30.0 g Challenger Pellet (8.4% Alpha) @ 5 Minutes (Boil) (1.4 g/L)
30.0 g Styrian Golding Pellet (3% Alpha) @ 0 Minutes (Boil) (1.4 g/L)
25.0 g East Kent Golding Pellet (7% Alpha) @ 0 Minutes (Aroma) (1.1 g/L)
20.0 g Styrian Golding Pellet (3% Alpha) @ 10 Days (Dry Hop) (0.9 g/L)

Misc Bill
----------------
7.0 g Calcium Chloride @ 60 Minutes (Mash)
3.0 g Epsom Salt (MgSO4) @ 60 Minutes (Mash)
10.0 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 67°C for 60 Minutes.
Fermented at 20°C with WLP005 - British Ale

 

[technobabble66]

Hey shacked, that Old Ale looks interesting (/good!).
Have you brewed it before? Or is this the first crack at a new recipe?
I'm keen to perfect the art of Old Ales B)

 

[shacked]

Hey shacked, that Old Ale looks interesting (/good!).
Have you brewed it before? Or is this the first crack at a new recipe?
I'm keen to perfect the art of Old Ales B)

Hi mate,

I've brewed an old ale similar to this before. I switched out a few things: backed the crystal to 300g from 400g, reduced oats from 500g to 100g and changed from uncle Toby's to Simpsons naked oats, switched from muntons pale choc to carafa 3 and switched from golden syrup to dark muscovado sugar and dialed in back.

The first version was too crystaly and a bit syrupy. I think the oats were making it a little thick. The carafa is just for colour as the pale choc was slightly noticeable in the previous version and seemed a little out of place. Also switching from 002 to 005 to get it to attenuate a little more.

 

[Danscraftbeer]

IPL (New World?) 40lt

OG = 1.060
FG = ~1.012
IBU = 47.5
EBC = 17
ABV = 6.3%
Measured Efficiency = 74%

10.9kg total grain:
4.6kg Powels Pale Malt = 42.2%
2.4kg Pilsner (Weyermann) = 22%
2kg Munick Dark = 18.3%
1kg Wheat Malt = 9.2%
0.65kg Melanoiden = 6%
0.25kg Acidulated Malt = 2.3%

Mashed in esky overnight starting at 63c ending at 40c after 12 hours. 3 Decoctions raising back to 70c then batch sparge. pH = 5.4.

367g Total Hops:
40g Victoria home grown 60min
30g Chinook home grown 30min
50g Chinook home grown 20min
50g Chinook home grown @ Flame out
77g Cascade home grown @ flame out

60g Cascade home grown Dry hop in 1st 18lt keg
60g Galaxy flowers dry hop in 2nd 18lt keg

W-34/70 @ 12c

 

[Danscraftbeer]

Wow, no brews since my last entry. Works a little quiet atm I couldn't help myself. Tell me if I've done something drastically wrong here for an Apple Cider with M27?
Seeing I couldn't really find much in a search about brewing cider with Saison yeast I will find out anyway.

19.2lt Apple Juice (Berrie)
0.5kg Raw Sugar
0.2kg lactose

20g Cascade flowers. home grown (flame out steep for 30min)
1 Cinnamon stick rough crushed 3min
1 whole Nutmeg rough crushed 3 min
1 Habanero chilli 3min
20g Galangal 3min fine chopped
3 tea bags steep
5 lengths Asian lemon grass steep
5g Yeast nutrient 5 min

OG = 1.055
FG = ? ~ 1.004 ?
IBU = 6 (by beersmiths calcs)

Boiled one of the 8 bottles of juice for the ingredients additions. Strained into fermenter with the rest of the juice.

Mangrove Jacks M27. Pressure fermented in 23lt keg at ~ house temps around 22c, if that.

I tell you what it smells and tastes awesome pre ferment. The flavour additions are very subtle. I was worried it might be over flavoured but it all blended nicely with nothing standing out at all. I've found the supermarket juice lacking in flavour on its own.

 

[razz]

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

Recipe Specifications
--------------------------
Boil Size: 56.87 l
Post Boil Volume: 46.87 l
Batch Size (fermenter): 45.00 l
Bottling Volume: 44.00 l
Estimated OG: 1.054 SG
Estimated Color: 9.8 EBC
Estimated IBU: 38.3 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.35 kg Pale Malt (Weyermann) (6.5 EBC) Grain 1 97.4 %
0.25 kg Acidulated (BestMälz) (3.0 EBC) Grain 2 2.6 %
20.00 g Magnum [11.90 %] - Boil 15.0 min Hop 3 10.2 IBUs
7.00 g Brewbrite (Boil 10.0 mins) Fining 4 -
30.00 g Mosaic (HBC 369) [15.00 %] - Boil 5.0 mi Hop 5 11.8 IBUs
50.00 g Mosaic (HBC 369) [15.00 %] - Steep/Whirl Hop 6 8.2 IBUs
50.00 g Waimea [15.00 %] - Steep/Whirlpool 10.0 Hop 7 8.2 IBUs
50.00 g Mosaic (HBC 369) [11.50 %] - Dry Hop 5.0 Hop 8 0.0 IBUs
50.00 g Waimea [15.00 %] - Dry Hop 5.0 Days Hop 9 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 9.60 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 55.50 l of water at 40.4 C 38.0 C 5 min
Sach rest Add 0.00 l of water and heat to 67.0 C 67.0 C 75 min
Mash out Add 0.00 l of water and heat to 77.0 C 77.0 C 20 min

Sparge: Fly sparge with 11.48 l water at 77.0 C
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[Dan Pratt]

^^ I like it razz.

2 hour boil? Is that for colour formation aa you are using basically 100% pale malt.

 

[razz]

^^ I like it razz.

2 hour boil? Is that for colour formation aa you are using basically 100% pale malt.

No mate, it's because of the pre-boil volume. One thing I keep the same on my system is boil volume and boil time. But you would be right on the darkening, the colour at the end of boil is something to behold, lovely!

 

[Dan Pratt]

Got my 150th beer coming up and have a big DIPA planned with a couple of mates.

However it will be slotted into #151 as im doing this NC Hefewiezen which may not get fermented for another month or so which means the DIPA will be kegged before then.

Hefeweizen 4

1.043
1.007
4.8%
12 ibu
9 ebc

47% Wheat Malt
20% Pilsner
20% Vienna
10% Rolled Oats
3% Melanoidin

Mashed at 63 for 70mins for a very dry finish

Boiled for 60mins

Magnum @ 60mins = 12ibu

Fermented with Weihenstephen Yeast at 17c

 

[Midnight Brew]

Bit of a cleanout ale of small bits and pieces

Shades of September
(Sweetish Stout)
64.1% Schooner malt
12.3% wheat
10.1% roast malts
9% toasted malts
4.5% flaked barley

Mashed at 52/62/67/72/78 for 10/10/50/10/10

FWH brambling cross and magnum to 30 ibus
1050
1015ish with 1469 West Yorkshire

 

[Weizguy]

Brewed the Kostritzer-style Schwarzbier again today, as I have won the opportunity to present it to the public, for judging at Bitter and Twisted festival.

44 litre batch, and may have achieved about 95% brewery efficiency,

30 litres for me and 10ish litres for the punters at B&T.

Link above is to the previous batch. Same recipe and quantities, just sparged slower

 

[mofox1]

Bit of a cleanout ale of small bits and pieces

Shades of September
(Sweetish Stout)
64.1% Schooner malt
12.3% wheat
10.1% roast malts
9% toasted malts
4.5% flaked barley

Mashed at 52/62/67/72/78 for 10/10/50/10/10

FWH brambling cross and magnum to 30 ibus
1050
1015ish with 1469 West Yorkshire

But but... where are the rest of the hops? Won't somebody think of the hops!

 

[Midnight Brew]

But but... where are the rest of the hops? Won't somebody think of the hops!

They will feature in a run of overdue American ales. EKG is now the only UK hop I have on hand. These American hops need using up too as most are 2009 crop. Amoungst the pack is Apollo :chug:

 

[Rocker1986]

Forgot to post this one on Saturday when I brewed it:

25L intended batch size, based on 75% brewhouse efficiency. Usual treated water. No chilled and not adjusted.

Grains
4.750 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 6 94.7 %
0.160 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.2 %
0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 2.0 %
0.007 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.1 %
Mashed at 63C for 40 mins, 71C for 30 mins, 78C mash out for 10 mins


Hops
100.00 g Saaz - First Wort 90.0 min Hop 10 16.0 IBUs
45.00 g Saaz - Boil 80.0 min Hop 11 16.9 IBUs
30.00 g Saaz - Boil 80.0 min Hop 12 4.3 IBUs
100.00 g Saaz - Boil 15.0 min Hop 13 6.8 IBUs
90 minute boil followed by 20 minute stand

Yeast
Wyeast 2001 Urquell lager, pitch and ferment at 10C, raise to 18C on day 5 or 6 depending on SG. This yeast is still going after 18 months of being re-used and still hasn't started throwing any funky flavours yet.

The Stats
Est Original Gravity: 1.0473 SG (1.0476 measured on the day)
Est Final Gravity: 1.0090 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 44.0 IBUs
Est Color: 9.6 EBC

Yes, there are 275g of hops in this beer due to the crazy low AA% of the Saaz (1.3%). But, I'm not going back to bittering this recipe with something of a higher AA% because the result is not as nice. Hopefully the next order they are a bit higher in AA though. The two 80 minute additions of Saaz are because I had some left over from the last lot that were higher in AA%.

 

[JDW81]

Simple Galaxy Blonde Ale

70% 2 row
30% Wheat Malt

Galaxy at 60 minutes to 9 IBU
Galaxy in the cube (calculated as 15 minutes) to 14 IBU
Dry hop with Galaxy 1g/L

Mash low to dry it out and ferment with American Ale 2

A good lawnmower beer, with lots of passionfruit flavour and aroma.

 

[JDW81]

Mountain Goat Fancy Pants Knock Off

70% 2 row
14% Munich
8% wheat malt
7.5% Crystal 40
0.5% Roast Malt

Galaxy at 60 minutes to 14 IBUs
Cascade in the cube (calculated at 15 minutes) to 17.5 IBUs

Galaxy Dry Hop 2g/L

Mash for a medium body ~64-65 degrees

Ferment with American Ale 2

Gets you bloody close to the original (I think they've changed the recipe recently, and it doesn't seem as good as it was)

JD

 

[Dan Pratt]

^ 2 beers with Galaxy at 60mins. Braver man than most.

 

[technobabble66]

If you're not up to running with the big dogs, Pratty1, don't get off the porch!*
[emoji41][emoji1]





* this statement may be influenced by DIPA [emoji57]

 

[JDW81]

^ 2 beers with Galaxy at 60mins. Braver man than most.

A gentle bitter at 60 and you're fine, just don't over do it.