What are you Brewing 2016?

[Rocker1986]

I used it on its own in an APA recently, well it was actually called Super Galena. Meant to be similar just higher AA%. Unfortunately the yeast had been re-used too many times (I suspect) and decided to throw some shitty flavours which still haven't completely dissipated although it is improved, so I don't really know what it tastes like properly. Might have to brew it again now that I've got some fresh yeast.

 

[fletcher]

I used it on its own in an APA recently, well it was actually called Super Galena. Meant to be similar just higher AA%. Unfortunately the yeast had been re-used too many times (I suspect) and decided to throw some shitty flavours which still haven't completely dissipated although it is improved, so I don't really know what it tastes like properly. Might have to brew it again now that I've got some fresh yeast.

you won't be disappointed. to be honest before i brewed that ipa i wanted to see what others' experiences were and i honestly couldn't find much written online or blogged etc. so glad i gave it a go. it's a really lovely unique flavour that i found works just as well late as early.

 

[SBOB]

Doing a Ballast Point Sculpin IPA clone this weekend. Modified the hop bill a bit to suit whats on hand



Recipe: Sculpin IPA
Brewer: http://www.homebrewtalk.com/showthread.php?t=228765&page=32
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 31.25 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 20.00 l

Estimated OG: 1.069 SG
Estimated FG: 1.010
Estimated ABV: 7.8%
Estimated Color: 14.1 EBC
Estimated IBU: 98.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 90 Minutes

Mash: 90min @65c, mash-out @77c
Yeast - White Labs WLP090 San Diego Super Yeast

Ingredients:
------------
Amt Name Type # %/IBU
5.25 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 7 84.6 %
0.48 kg Cara-Pils/Dextrine (3.9 EBC) Grain 8 7.7 %
0.24 kg Crystal, Light (Simpsons) (80.0 EBC) Grain 9 3.9 %
0.24 kg Carared (Weyermann) (47.3 EBC) Grain 10 3.8 %

27.98 g Amarillo Gold [9.40 %] - First Wort 60.0 Hop 11 31.6 IBUs
24.67 g Magnum [12.10 %] - Boil 90.0 min Hop 12 34.8 IBUs
12.83 g Chinook, New Zealand [12.30 %] - Boil 60 Hop 13 17.2 IBUs
8.88 g Cascade, New Zealand [7.30 %] - Boil 30. Hop 14 5.4 IBUs
8.88 g Simcoe [13.00 %] - Boil 30.0 min Hop 15 9.7 IBUs
28.35 g Amarillo Gold [8.50 %] - Steep/Whirlpool Hop 16 0.0 IBUs

56.70 g Amarillo Gold [8.50 %] - Dry Hop 0.0 Day Hop 18 0.0 IBUs
28.35 g Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 19 0.0 IBUs

 

[Dan Pratt]

Easy Ale 2

OG 1040
FG 1009
ABV 4.2%
IBU 25

85% Pils
10% Flaked Oats
5% Carapils

Mashed at 65c

60min boil

Columbus FWH = 10ibu
Simcoe/Amarillo @ WP = 15ibu

Fermented with BRY 97 @ 18c

Dry Hopped with 56g each of Simcoe and Amarillo

 

[Blind Dog]

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

Apologies for the tardy response.

The fermentis description gives a range from 9C to 22C. With the ideal range being 12C to 15C. Having tried it at 18C ambient (nice beer, but not really a lager; not a fruit salad, but hints of it) and 9C ambient (lots of off flavours that took ages to clean up; probably underpitched), I'd have to agree with the manufacturer (odd that), that 12C to 15C is the sweet spot (clean, quick ferment) so they're sitting at 12C ambient.

I'll do a D-rest if it's required

 

[Dan Pratt]

Easy Ale 2

OG 1040
FG 1009
ABV 4.2%
IBU 25

85% Pils
10% Flaked Oats
5% Carapils

Mashed at 65c

60min boil

Columbus FWH = 10ibu
Simcoe/Amarillo @ WP = 15ibu

Fermented with BRY 97 @ 18c

Dry Hopped with 56g each of Simcoe and Amarillo

Overnight mash boosted efficiency to 82%, was at Target gravity post mash and sparge.

Now a 4.6% abv beer, kept the hops the same.

 

[SBOB]

Overnight mash boosted efficiency to 82%, was at Target gravity post mash and sparge.

Now a 4.6% abv beer, kept the hops the same.

I think you stole my efficiency points
I think 6.5kg of grain is too much for the 19L Big-W inner pot in my 1v system, as my efficiency was down and an expected 1.069 turned into a 1.059

 

[Dan Pratt]

I think you stole my efficiency points
I think 6.5kg of grain is too much for the 19L Big-W inner pot in my 1v system, as my efficiency was down and an expected 1.069 turned into a 1.059

Haha. I found that too, more malt = lower efficiency with my BM malt pipe.

 

[SBOB]

Haha. I found that too, more malt = lower efficiency with my BM malt pipe.

yeah, my previous ones have all been ~5kg
have a bigger inner pot but I'm waiting for some hooks so I can suspend it in my urn instead of using 'legs'

 

[manticle]

Duvel homage

Gladfields pils, dextrose, saaz and styrians to about 30 ibu.

1388 yeast, patience and a decent cold conditioning period.

Step mash and decoction or two for fun.

 

[droid]

Duvel homage
Gladfields pils, dextrose, saaz and styrians to about 30 ibu.
1388 yeast, patience and a decent cold conditioning period.
Step mash and decoction or two for fun.

Andrew you mentioned trying out Gladfield a while ago, how does it compare? Have you made an Alt with it?

 

[Danscraftbeer]

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.

Yeah I do. I really should have said cubed at 98c? Rather than after a hop stand at 75c which is my usual routine. My bad..

and no. I wouldn't cube at less than say 96c.

 

[manticle]

Andrew you mentioned trying out Gladfield a while ago, how does it compare? Have you made an Alt with it?

Yeah I made an alt using pils, vienna and munich from gladfields (normally use weyermann) and was really impressed. Doing another next week hopefully. I still use maris and gp for uk and us and still order weyerman and dingemans from the mainland from time to time but I've been very satisfied with Gladfields so far.

 

[jyo]

I put this down for an upcoming lucky dip case swap. I think (hope) it will turn out quite well. We all got given a recipe from one of the BYO mags-

Lucky Dip Watermelon Ale
Blonde Ale Thing

----------------
Batch Size (L): 25.0

----------------
2.100 kg Pilsner (38.39%)
2.000 kg Maris Otter Malt (36.56%)
0.800 kg Munich I (14.63%)
0.450 kg Carapils (Dextrine) (8.23%)
0.120 kg Acidulated Malt (2.19%)

2kg watermelon pulp added near end of fermentation.

Hop Bill
----------------
30.0 g Willamette Pellet (3.5% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
10.0 g Citra Pellet (11.1% Alpha) @ 1 Minutes (Boil) (0.4 g/L)

Fermented at 17°C with Wyeast 1469 - West Yorkshire Ale

 

[jyo]

Yeah I made an alt using pils, vienna and munich from gladfields (normally use weyermann) and was really impressed. Doing another next week hopefully. I still use maris and gp for uk and us and still order weyerman and dingemans from the mainland from time to time but I've been very satisfied with Gladfields so far.

I tried some of the Gladfields medium crystal a while ago in an APA. It was beautiful.It was hands down the best eating malt I have every tasted.

 

[manticle]

I agree. Super crisp and fresh tasting: all types I've tried.

 

[Zorco]

THIS

Just working out the ideal recipe... My mate is living / working in Belgium and gifted me this very glass last week on his home visit. I want the best damn recipe I can find. RO water + salts is a given on this bad boy.

 

[shacked]

Double brew day today:

Motueka Cascade APA

Pale, munich (9%), wheat (5%), toffee (2.5%), carared (2.5%), carapils (2%). Cascade FWH and whirlpool, 100g of motueka in the cube (IBU of 40). OG: 1.047. WLP051.

Belgian Pale v3
Castle Pils, Caramunich 2 (4.5%), Castle aromatic (2.8%) and spec B (1.8%). EKG FWH and heaps of saaz in the whirlpool. IBU of 28. OG: 1.050. WLP500.

 

[mofox1]

Knocking this one out tomorrow. Wanted something to use up some of the Abbey malt and Jarrylo I had lying around.

Thirsty Monk Belgian Pale Ale
Double batch (46L)

OG: 1.062
IBU: 30
SRM: 11.5

68% Pilsner
27% Weyermann Abbey
3% Carabohemian
2% Acidulated

Mash @ 66°C

Bittered with Perle FWH for ~15 IBU.
0.25g/L each EKG & Perle @ 0min for 2.5 IBU
0.75g/L Jarrylo in cube 1 for 11.6 IBU
0.75g/L Idaho #7 (aka 007 The Golden Hop) in cube 2 for 12 IBU

Using Wyeast 3787 for the first time.

 

[mofox1]

Brew day is going just so damn well, I've decided to run a second in parallel.

Border Run - El Dorado IPA American IPA

(Look 'babs, no xtal!)

Vol: 23L
OG: 1.062
IBU: 68
SRM: 7.0

65% Gladfields American Ale
15% Munich
10% Rye
8% Weyermann Abbey
2% Acidulated

65°C single infusion mash in spare esky while the Belgian Pale sparges, then have a bitch of a time transferring to mash tun to recirc for a bit to clear it up.
20g Gypsum in the mash

Bittering with Columbus to 18 IBU
0.8g/L Chinook (20g) & 1.2g/L El Dorado (30g) @ 0min for another 22 IBU
5.2g/L El Dorado (120g) in the cube for another 28 IBU

Chinook & El Dorado dry hop as I see fit (shit loads).

Yeast... Dunno. I only just thought of the recipe 30min ago. Greenbelt, Wyeast 1217 - West Coast IPA or Vermont IPA probably.

Man I love brewing.