What are you Brewing 2016?

[Coodgee]

Filtered and kegged 3 beers tonight. Munich helles, bo pils and a session apa.

 

[tj2204]

Tonight I'll be making something along the lines of

88% Ale
10% Munich
2% Medium Crystal

Magnum at 60 for 7 ibu
Comet and Cascade in the cube for 28 ibu

mash at around 65

Repitch of M44

 

[sp0rk]

I've been asked to do a Christmas Ale for a friend's xmas party on December 8th, so I might whip this up on Sunday
I'm currently looking at this recipe from BYO, any suggestions otherwise?
Will probably use Wyeast 1728 Scottish Ale for it, I'll top crop some from a batch of Stu's Pillar Red I'm putting down as soon as this is ready to go.

Lyle's Golden Syrup comes in 454g cans, I'm thinking I'll just use 250g of CSR Golden Syrup
Crystal and Choc will be JW (I think)
Couldn't find whole Allspice berries locally, so I'll have to use ground
Also won't be chilling it

Holiday Prowler — Gordon Strong
(5 gallon/19 L, all-grain)
OG = 1.058 FG = 1.014
IBU = 19 ABV = 5.8%
Best of Show, Ohio State Fair 1997
(90 entries)

Ingredients
9.5 lbs. (4.3 kg) Crisp Maris Otter malt
0.75 lb. (0.34 kg) Scotmalt crystal malt (40 °L)
0.25 lb. (0.11 kg) Crisp chocolate malt
1.5 lbs. (0.68 kg) clover honey
½ can Lyle’s Golden Syrup
¼ cup blackstrap molasses
6.1 AAU Goldings hops (60 mins)
(1 oz./28 g of 6.1% alpha acids)
1.0 oz. (28 g) Fuggles hops (5 mins) 
Spices: 4 cinnamon sticks, 1 nutmeg
seed, 1 vanilla bean, 7 allspice
berries, 1.5 tsp. whole cloves, 8
coriander seeds, 2 nectarine peels
White Labs WLP002 (English Ale) yeast

Step by Step
Old ale base. Mash grains at 158 °F (70 °C). 90 minute boil. Steep spices (chopped up) in tight mesh bag at knockout for 10 minutes, remove, then chill rapidly. Ferment at 68 °F (20 °C). Prime with muscavado sugar and cask-condition.

 

[technobabble66]

Looks great, spork. Should be a cracker with 1728 - big maltiness!!
Are you going to use blackstrap molasses & honey also?

 

[sp0rk]

Yep, I've got like 10kg of blackstrap from a failed attempt at rum, I chuck small amounts of it into a lot of my big english and scottish ales
Honey will probably just be whatever is cheap at Aldi

 

[Danscraftbeer]

Absolutely foul weather, cold, raining and blowing a gail. Perfect for a double brew day. So as I can see my garden getting torn apart (hop bines baring it like champions).
I put down these two.

Mocha Porter ~21lt (Style Balance - Robust Porter)
OG = 1.060 (edit)
FG = ~1.010
IBU = 37. (0.671 IBU/SG bitterness ratio)
Color = 52 EBC
ABV = 6.6%

4.65kg Total Grains:
3.5 Marris Otter = 75.3%
0.5kg Melanoiden = 10.8%
0.4kg Chocolate = 8.6%
0.25kg Crystal = 5.4%

Mashed low at ~ 62c in esky and left overnight. pH-5.2 Batch sparged until I got to 1.013 run off. Pre boil was 33lt.
Beersmith calculations say I got 80+% total efficiency. Yeah baby!, sorry I get a kick out of high efficiencies especially if its making good beer.

28g Magnum - 60min

Flame out/whirlpool additions:
3 Tblsp Cocoa
4 Tblsp Coffee (fresh ground with some spent kept from morning coffee's)

Cubed imediatly after flame out. Let sit for 20min then then sink the cube in the rain water tank to chill so I can maybe pitch it tonight.
Pressure fermented in a 23lt keg at 18c with US-05. I will need a blow off tube for the early furiouse part of the ferment then set to 5psi
ending the ferment at 20 psi to finish naturaly carbonated. (My usual procedure)
_______________________________________________________________________________________

Meanwhile the 40lt brew is well under way.

Tan Ale. 40lt (Style Balance - American Amber Ale)
OG = 1.052
FG = 1.008
IBU = 34 (0.645 IBU/SG bitterness ratio)
Color = 26 EBC
ABV = 5.8%


8.83kg Total Grains:
8.0kg Pilsner = 90.6%
0.5kg Melanoiden = 5.7%
0.18kg Carafa III = 2.0%
0.15kg Acidulated = 1.7%

Mashed at 64c. pH-5.2 Batch sparged until keggle filled 55lt pre boil. Total efficiency say 76% + . Dependant on OG readings to come.

Hops
29g Magnum - 60min

40g Galaxy flowers - flame out - 20min
20g Cascade flowers - flame out - 20min
20g Chinook flowers - flame out - 20min

60g Galaxy flowers - Hop stand at 75c for ~20 min.

Kettle chilled. Pressure fermented at 18c.

Yeast: Coopers cultured with an additional rehydrated pack of US-05. Say 2/3rd Coopers with 1/3rd US-05.

 

[Dan Pratt]

^^ Danscraftbeer. Can you help me understand the reasons for your mash temps for those 2 beers?

I'm asking this about to styles that are renowned for have unfermentables in the finished beer which show cases the speciality malts used. Those mash temps are creating very fermentable beers, very thin body beers which may be your liking?

 

[Danscraftbeer]

^^ Danscraftbeer. Can you help me understand the reasons for your mash temps for those 2 beers?

I'm asking this about to styles that are renowned for have unfermentables in the finished beer which show cases the speciality malts used. Those mash temps are creating very fermentable beers, very thin body beers which may be your liking?

Yes that is my liking. I still find good malty characters when getting FG's at that low. My flavour preference as well. I don't find them thin bodied at all.
Mash out infusions at 72c. Sometimes decoctions can get good extra malt character too even when FG's are between 1.008 to 1.012. That's plenty for my likings. Its lower carb beer as well. I'd like to shed a few kilos too rather than gain any.

 

[Blind Dog]

I've been asked to do a Christmas Ale for a friend's xmas party on December 8th, so I might whip this up on Sunday
I'm currently looking at this recipe from BYO, any suggestions otherwise?

Those spices would work in a Wit or Saison (personal preference would be the latter) if you're looking for something perhaps more suited to Christmas down under.

 

[sp0rk]

Those spices would work in a Wit or Saison (personal preference would be the latter) if you're looking for something perhaps more suited to Christmas down under.

Too late, already boiling
The host is a Brit, so hopefully she's into it

 

[Blind Dog]

Too late, already boiling
The host is a Brit, so hopefully she's into it

It looks like a good recipe as is, so should be a winner

 

[Blind Dog]

Couple of lagers:

Czech pale lager (OG 1.041; IBU 30)

87% wey pils
5% wheat
5% melanoidin
3% Acidulated
Saaz at 90 and 0
S-189

Citra pils (OG 1.051, IBU 38)
82% wey pils
10% wheat
5% melanoidin
3% Acidulated
Saaz at 90 for 18 IBU, Citra at flameout and in the cube for the rest
S-189

 

[sp0rk]

It looks like a good recipe as is, so should be a winner

I'll be doing a whole bunch of saisons over summer, so I will most likely do this again
Only with BB Pale as the base malt, and no honey/golden syrup/molasses
I've got 2 packs of Wyeast Saison/Brett blend, so I'm keen to see how that works with different spices/teas

 

[fletcher]

brewed up a nice hoppy pale ale/session ipa yesterday.

new leaf session ipa
85 pale
10 wheat
5 caramalt
1.050 - 66c
galena at 60
chinook, simcoe, cascade at whirlpool for 20 mins
chinook, simcoe, cascade under 80c for 10 mins
50 ibu
us05 at 17c
amarillo, chinook, simcoe, cascade dry hopped

sexual.

 

[fletcher]

Couple of lagers:

Czech pale lager (OG 1.041; IBU 30)

87% wey pils
5% wheat
5% melanoidin
3% Acidulated
Saaz at 90 and 0
S-189

Citra pils (OG 1.051, IBU 38)
82% wey pils
10% wheat
5% melanoidin
3% Acidulated
Saaz at 90 for 18 IBU, Citra at flameout and in the cube for the rest
S-189

hey mate, what temp for the s-189? never used it but have heard great things.

 

[Helles]

Done yesterday

APA 110 lts
9 kg pearl
4 kg maris otter
2 kg caramalt
2 kg wheat
3 kg munich

70 g citra , colombus 60 min
100 g citra , columbus 5 min
100 g citra , columbus cube hops
100 g citra , columbus dry hops
US-05
OG 1050


American Red Ale 115 lts

10.5 kg traditional ale malt
5 kg munich
2.5 kg caramalt
2 kg wheat
100 g choc chit
100 g carafa II

120 g centennial 60 min
40 g centennial 5 min
200 g cascade 5 min
200 g cascade cube hops
200 g cascade dry hops

US-05
OG 1050

 

[droid]

brewed up a nice hoppy pale ale/session ipa yesterday.

new leaf session ipa
85 pale
10 wheat
5 caramalt
1.050 - 66c
galena at 60
chinook, simcoe, cascade at whirlpool for 20 mins
chinook, simcoe, cascade under 80c for 10 mins
50 ibu
us05 at 17c
amarillo, chinook, simcoe, cascade dry hopped

sexual.

Hey fletcher sounds juicy! How do you find Galena as a bittering hop and generally?

 

[fletcher]

Hey fletcher sounds juicy! How do you find Galena as a bittering hop and generally?

mate, in love with it.

i've actually started using it more in flavour and aroma additions for the big blackcurrant contribution. i recently made a galena galaxy ipa and it was phenomenal. added a unique hop fruit combination than traditional citrus heavyweights. blackcurrant and passionfruit. sexy.

if you've never used it in flavour additions, get involved. you won't be upset mate.

 

[Rocker1986]

Cubed imediatly after flame out.

Why? You'll just end up with hot break in your cube by doing this. Better to let it stand for 15-20 minutes first.

 

[droid]

mate, in love with it.

i've actually started using it more in flavour and aroma additions for the big blackcurrant contribution. i recently made a galena galaxy ipa and it was phenomenal. added a unique hop fruit combination than traditional citrus heavyweights. blackcurrant and passionfruit. sexy.

if you've never used it in flavour additions, get involved. you won't be upset mate.

Sounds really nice, cheers!