What are you Brewing 2016?

[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

Waiting for the Belgian to come up to a boil, so I've got a bit of time to play with the IPA. Am I asking for trouble by doing a little decoction? Because if so, trouble is on it's way.

Maybe this should be renamed to the "Bit off more than I can chew, brew".

 

[manticle]

Decoctions are easy

 

[Mattrox]

All the visitors liked my 1st all grain brew so much I had to do another the same for me to enjoy.

23L of Dr Smurto's Golden Ale fermenting away.

 

[Rocker1986]

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.

Depends how big the batch is and the ambient I suppose, but usually after 15-20 minutes mine are still sitting above 90C which is fine to be cubed at. It doesn't have to be boiling to work properly.

 

[husky]

I have a busted shoulder so no lifting for me, managed to organise a mate to come around tomorrow so I can get a brew on.
Looking for something reasonably simple that could be scaled up to larger volumes easily.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: APA
Brewer: Braden
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 32.08 l
Post Boil Volume: 27.92 l
Batch Size (fermenter): 24.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.050 SG
Estimated Color: 10.5 EBC
Estimated IBU: 40.2 IBUs
Brewhouse Efficiency: 69.00 %
Est Mash Efficiency: 77.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agen 1 -
4.00 g Gypsum (Calcium Sulfate) (Mash 60 Water Agen 2 -
4.34 kg Pilsner (Weyermann) (3.3 EBC) Grain 3 77.0 %
0.56 kg Munich I (Weyermann) (14.0 EBC) Grain 4 10.0 %
0.56 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 10.0 %
0.17 kg Crystal Light - 45L (Crisp) (88.7 Grain 6 3.0 %

60 mins
14.30 g Hallertau Magnum 2015 [13.80 %] - Hop 7 20.1 IBUs

10 mins
14.64 g Centennial 2015 [9.30 %] - Boil 1 Hop 8 5.0 IBUs
10.31 g Simcoe 2015 [13.20 %] - Boil 10.0 Hop 9 5.0 IBUs

Whirlpool 15 mins
26.74 g Centennial 2015 [9.30 %] - Steep/ Hop 10 5.0 IBUs
18.84 g Simcoe 2015 [13.20 %] - Steep/Whi Hop 11 5.0 IBUs

Dry hop
30.00 g Centennial 2015 [9.30 %] - Dry Ho Hop 13 0.0 IBUs
30.00 g Galaxy 2015 [14.20 %] - Dry Hop 7 Hop 14 0.0 IBUs

Mash Schedule: _65C for 90 minutes 78C mashout 10 minutes

Ferment @ 18 deg with US05

 

[fletcher]

a simple faux-lager to appease the masses at christmas. might have to make an ipa for it to sit next to so i'm not a bored drinker

christmas blonde

93 pilsner
5 wheat
2 carapils
1.045
tettnang to 21 ibu
us-05 at 16/17c

 

[tj2204]

2 brews planned for this weekend.

Table Saison -

78% Pilsner
11% Munich
11% Vienna
Tardiff De Bourgogne at 60 & Cube for 25 ibu

Belle saison - no sure on temp yet, but higher than last time, might pitch at 22ish then let free rise after 24 hours.

Victoria Ale

55% Ale
20% Munich
20% Wheat
5% Med crystal
Maybe summit to bitter
Victoria whole cones at either 5 mins or in the cube.
BRY 97 at 19

 

[Dan Pratt]

Planned for overnight mash Saturday night = 2hr brew day Sunday morning with a coffee and tunes.

Frohmuller House Ale

OG 1052
FG 1012
ABV 5.2
IBU 36
EBC 11
Vol 20Lt

Mashed overnight - 20c/180m, 52c/20m, 65c/60m, 72c/20m, 78c/180m = 8hrs +/+ 30mins ( mash in at 930pm, pull malt pipe @ 615am when the young bloke wakes us up )

80% JW Ale
15% Vienna
3% Flaked Oats
2% Red X

1hr boil - no chilled

Simcoe @ 60m = 14ibu

Amarillo/Centennial @ 10m = 10ibu
Amarillo/ Centennial @ WP = 12ibu

Fermented with Us05 @ 18c

Dry Hopped with Simcoe/Citra/Amarillo = 21g each = 3.2g/L for 3days

For the water - Pale Ale profile - 200ppm sulphate and 50ppm chloride, also adding ~3g gypsum with 10m hops to give another 75ppm and bring those through a bit more.

 

[fletcher]

For the water - Pale Ale profile - 200ppm sulphate and 50ppm chloride, also adding ~3g gypsum with 10m hops to give another 75ppm and bring those through a bit more.

not sure if i asked you mate, but do you work out ~300ppm sulphate then just split it? or add more than the pale ale profile?

 

[Dan Pratt]

not sure if i asked you mate, but do you work out ~300ppm sulphate then just split it? or add more than the pale ale profile?

that is the process yes

 

[Blind Dog]

a simple faux-lager to appease the masses at christmas. might have to make an ipa for it to sit next to so i'm not a bored drinker

christmas blonde

93 pilsner
5 wheat
2 carapils
1.045
tettnang to 21 ibu
us-05 at 16/17c

Nice looking recipe, I'd be tempted to use wlp029 so I'd end up with a neo kolsch which (imo) gets a lot closer to the classic German lager profiles than us-05 which tends (again IMO) to be fairly bland.

 

[Dan Pratt]

Nice looking recipe, I'd be tempted to use wlp029 so I'd end up with a neo kolsch which (imo) gets a lot closer to the classic German lager profiles than us-05 which tends (again IMO) to be fairly bland.

or, use W34/70 Fermentis Lager yeast @ 15c, that yeast can handle that mid range and provide some more flavour than the 05

 

[Coodgee]

Planned for overnight mash Saturday night = 2hr brew day Sunday morning with a coffee and tunes.

Frohmuller House Ale

OG 1052
FG 1012
ABV 5.2
IBU 36
EBC 11
Vol 20Lt

Mashed overnight - 20c/180m, 52c/20m, 65c/60m, 72c/20m, 78c/180m = 8hrs +/+ 30mins ( mash in at 930pm, pull malt pipe @ 615am when the young bloke wakes us up )

1hr boil - no chilled

Simcoe @ 60m = 14ibu

Amarillo/Centennial @ 10m = 10ibu
Amarillo/ Centennial @ WP = 12ibu

Fermented with Us05 @ 18c

Dry Hopped with Simcoe/Citra/Amarillo = 21g each = 3.2g/L for 3days

For the water - Pale Ale profile - 200ppm sulphate and 50ppm chloride, also adding ~3g gypsum with 10m hops to give another 75ppm and bring those through a bit more.

is the malt bill a secret?

 

[Blind Dog]

Planned for overnight mash Saturday night = 2hr brew day Sunday morning with a coffee and tunes.

Frohmuller House Ale

Mashed overnight - 20c/180m, 52c/20m, 65c/60m, 72c/20m, 78c/180m = 8hrs +/+ 30mins ( mash in at 930pm, pull malt pipe @ 615am when the young bloke wakes us up )

Not sure if you've done that mash profile before, but it's pretty similar to what I use for a soured saison as 20C is pretty much ideal for lactic bacteria and 3 hours is enough to add a nice sour tang without being over the top sour. I tend to use 2 X 180min steps at mash out temps for all other overnight mashes.

 

[Dan Pratt]

is the malt bill a secret?

hahahahaha. nope, edited the recipe.

cheers

 

[Dan Pratt]

Not sure if you've done that mash profile before, but it's pretty similar to what I use for a soured saison as 20C is pretty much ideal for lactic bacteria and 3 hours is enough to add a nice sour tang without being over the top sour. I tend to use 2 X 180min steps at mash out temps for all other overnight mashes.

I've done that temp and mash profile a number of times now with no souring. My understanding was that the temp needed to be at 28c for 90mins or more to get that sourness lactic going. dunno when I read that.... I did find in summer last year on a lager I made and the temp was close to that range @ 26c and I got a slight tang which in a very light beer its came through. you have me thinking now

 

[fletcher]

Nice looking recipe, I'd be tempted to use wlp029 so I'd end up with a neo kolsch which (imo) gets a lot closer to the classic German lager profiles than us-05 which tends (again IMO) to be fairly bland.

i completely agree (i LOVE 1007 for beers like this) but in my mad rush to get ingredients, and in my time constraint with a 1 year old in tow, it was the best i could get haha.

 

[fletcher]

or, use W34/70 Fermentis Lager yeast @ 15c, that yeast can handle that mid range and provide some more flavour than the 05

i've used w34/70 a few times on lagers at lower temps and mid range (15cish) temps and never really liked it. possibly just my tastes or more likely my mishandling of the temps and pitching so i might try giving it one more try before i leave it alone for a while haha. my local place has s-189 in dry packs and i've heard amazing things about it. there are also a tonne of liquid varieties but i'm not interested in making starters or spending a lot on buying 2-3 packs.

 

[Danscraftbeer]

Reviving an old favourite of mine (and a request to repeat) when I kit brewed.
In the past I used a can of Coopers Draught and a kilo of Dextrose. Now an all grain version.

Spiced Pale Ale 21 liters. (Cubed)

OG = 1.047
FG = 1.008 or less
IBU = 33.6
EBC = 8
ABV = 5%

3.7kg Pale Malt
0.2kg Wheat Malt
0.2kg Cara Pils
0.1kg Acidulated

Esky mash technique: 1st infusion - 62c for 90min. 2nd infusion 70c for 20min. Batch sparges with 74c water.
Bring each batch addition to boil. Final run off gravity as low as 1.008. By then Pre boil = ~30lt.
Then ~90 minute boil. (Boil down to the 23lt mark on my Keggle)

Hops: One bittering addition only for this beer.
24g Magnum for ~60 minutes. (Any neutral style bittering hop will do)

Spices: (All put into cube)
90g Ginger (fresh grated)
1 Habanero (deseeded, chopped)
1 Large Mayan lemon (juice and rind)
7 Whole Cloves
3 Bay Leaves

Yeast? As for yeast anything goes. I cant decide between dry yeast on hand at the moment its either US-05 or M27 or my favourite is Coopers Cultured. There is big differences there alone.
Decisions/decisions. I should try this as a Saison some time too.

I may dry hop the keg with Galaxy to add more fruity aroma.

 

[Dan Pratt]

Not sure if you've done that mash profile before, but it's pretty similar to what I use for a soured saison as 20C is pretty much ideal for lactic bacteria and 3 hours is enough to add a nice sour tang without being over the top sour. I tend to use 2 X 180min steps at mash out temps for all other overnight mashes.

last nights overnight mash, i went with the 2 x 180m.

Pre boil target gravity was 1.046, hit a 1.052 - already at OG. lol

now its a 5.7% abv