What are you Brewing 2016?

[indica86]

$10 Tart
Brewer: Grumpy
TYPE: All Grain, BIAB, Kettle Soured, No Chill

Recipe Specifications
————————–
Batch Size (fermenter): 23.00 l
Estimated OG: 1.041 SG
Estimated Color: 4.8 EBC
Estimated IBU: 20.5 IBUs

Ingredients:
————

2.00 kg Pilsner (Weyermann) (3.3 EBC)
2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC)
20.00 g Comet - First Wort 60.0 min
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
—————————-

I will sour this overnight and boil tomorrow.

 

[Rocker1986]

Brew day tomorrow! First one for a while as I had a stockpile of a few cubes I brewed back in August. This one is an all Citra pale ale as I've never brewed with this hop before, so just seeing how it goes really.

Strike volume 36L, 25L intended batch size at 75% brewhouse efficiency.
No chilled, and no hop adjustments

Water treament
11 g Gypsum (Calcium Sulfate) (Mash 90.0 mins) Water Agent 2 -
1.3 g Epsom Salt (MgSO4) (Mash 90.0 mins) Water Agent 3 -
0.14 g Calcium Chloride (Mash 90.0 mins) Water Agent 4 -
0.13 g Chalk (Mash 90.0 mins) Water Agent 5 -

Grains
4.500 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 6 84.1 %
0.500 kg Munich II (Weyermann) (16.7 EBC) Grain 7 9.3 %
0.250 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 8 4.7 %
0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 9 1.9 %
Mashed for 90 minutes at 66C; 78C mash out for 10 mins.

Hops
12.00 g Citra [13.90%] - First Wort 75.0 min Hop 10 19.6 IBUs
20.00 g Citra [13.90%] - Boil 10.0 min Hop 11 10.3 IBUs
20.00 g Citra [13.90%] - Steep/Whirlpool 15.0 min Hop 12 7.1 IBUs
40.00 g Citra [13.90%] - Dry Hop
75 minute boil

Yeast
US-05 from a starter, fermented at 18C, allowed to rise to 21/22C after 3/4 days.

The Stats
Est Original Gravity: 1.0504 SG
Est Final Gravity: 1.0109 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 37.0 IBUs
Est Color: 15.4 EBC

 

[Dan Pratt]

3 decimal place gravity. Ok.

 

[bradsbrew]

A normal person would run a single batch of a trial recipe, however
Dusting off and setting up the rig for this one to mash in at 5am tomorrow morning.


Red Dog Ale
American Red Ale
Recipe Specs
----------------
Batch Size (L): 147.0
Total Grain (kg): 29.550
Total Hops (g): 1370.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 9.3 (EBC): 18.3
Bitterness (IBU): 33.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60
Grain Bill
----------------
12.200 kg Wey Pilsner (41.29%)
7.000 kg Gladfields Ale Malt (23.69%)
5.000 kg Gladfields Munich I (16.92%)
4.000 kg Wey Carared (13.54%)
1.000 kg Gladfields Toffee (3.38%)
0.350 kg Chocolate, Pale (1.18%)
Hop Bill
----------------
30.0 g Centennial Pellet (9.7% Alpha) @ 60 Minutes (Boil) (0.2 g/L)
30.0 g Simcoe Pellet (12.2% Alpha) @ 60 Minutes (Boil) (0.2 g/L)
30.0 g Chinook Pellet (11.4% Alpha) @ 30 Minutes (Boil) (0.2 g/L)
80.0 g Chinook Pellet (11.4% Alpha) @ 0 Minutes (Boil) (0.5 g/L)
80.0 g Galaxy Leaf (13.4% Alpha) @ 0 Minutes (Boil) (0.5 g/L)
160.0 g Ahtanum Pellet (5.2% Alpha) @ 0 Days (Dry Hop) (1.1 g/L)
320.0 g Cascade Pellet (7.8% Alpha) @ 0 Days (Dry Hop) (2.2 g/L)
320.0 g Centennial Pellet (9.7% Alpha) @ 0 Days (Dry Hop) (2.2 g/L)
80.0 g Chinook Pellet (11.4% Alpha) @ 0 Days (Dry Hop) (0.5 g/L)
80.0 g Galaxy Leaf (13.4% Alpha) @ 0 Days (Dry Hop) (0.5 g/L)
160.0 g Simcoe Pellet (12.2% Alpha) @ 0 Days (Dry Hop) (1.1 g/L)
Misc Bill

5.2 PH buffer for mash water
----------------
Multi step Infusion at 55°C for 15 Minutes, raise to 62°C for 60 Minutes,raise to 72°C for 10 Minutes, raise to 78°C for 10 minutes.
Ferment at 18°C with Wyeast 1469 - West Yorkshire Ale first batch, Ferment at 18°C with US05 second batch, Ferment at 18°C with best yeast for remaining 5 batch

Recipe Generated with BrewMate

 

[timmi9191]

Holy cow... thats one complex brew

 

[technobabble66]

Dry hop before or after CCing, brad?

 

[Dan Pratt]

Planning for a brew during the week if I can squeeze it in.

Base Jumper in Vermont

OG 1041
FG 1014
ABV 3.8
IBU 25
EBC 8

Mashed @ 70c for 30mins, Mash out @ 76.

25% Pale
25% PIls
25% Vienna
25% Wheat

Boiled for 60mins

Chinook FWH - 10ibu
Eldorado @ 5mins = 15ibu

Fermented with Vermont Ale Yeast @ 18c

Dry Hopped with Galaxy, Citra & Simcoe @ 7.5g/L for a few days.

 

[bradsbrew]

Dry hop before or after CCing, brad?

I like to dry hop at ferment temp for a couple of days, then cold crash.

Cheers

 

[hwall95]

Pumped out a hefeweizen after my exam yesterday. Normally use 3638 but store was out so giving M20 a shot.

3.2kg Wheat Malt
2.1kg Pilsner Malt
25g Hallertau Blanc @ Cube
M20 Bavarian Wheat


42C Feurlic Acid Rest
Mash at 66
90min Boil

 

[droid]

knocked out a nod to my home surf break Nanarup with a beer aptly named Beach Break

I wanted to smell reef oil suntan lotion (coconut) and Mr Zogs *** wax (vanilla scented surfboard wax), smells that would take me back there....so that brew is fermenting away nicely - who knows what it'll taste like

and

also did a base stout to build up a yeast cake for a Blackcurrant and Choc Port specialty RIS that needs to be brewed

bit of a mixed bag of grain went into that one, going to try S-33 this time

 

[technobabble66]

I like to dry hop at ferment temp for a couple of days, then cold crash.

Cheers

Thanks.
I was wondering in relation to the difference between the 2 yeasts - namely the impact on hops.
My thinking was the 1469 may likely reduce the hops flavour/aroma and might do that by binding to the relevant oils then dropping out, taking the oils with it. If that process is roughly correct, I was therefore wondering if you could get the best results by CCing first, then adding the dry hops. (As I'm pretty sure 1469 will give the best result in terms of the malt bill).
OTOH, the alternative theory of much of the flavour/aroma of hops coming from glycosides is likely more dependent on chemical processing by the active yeasts, in which case you'd obviously want to keep the temp up for the first few days (as you're going to do). I know there's Brewers in the States that swear by benefits of dry hopping "warm" then CCing after a day or three, which suggests this might be what's occurring.

All my speculation, no great factual info to clarify unfortunately [emoji57]

 

[Nizmoose]

After a six month drought from both homebrewing and this forum due to moving to Victoria and starting my first professional brewing job I'm finally getting a mash going again, feels good! Just a 12L BIAB till I can get a proper set up finished.

English Mild

Stats
1.028 OG
20 IBU
2.9% ABV

Mash yield calculated at 250L°/kg

33.3% BB Pale Malt
33.3% Wey Munich 2
16.7% Med Crystal
16.7% Caramalt (med)

Mash will be 69°C for 60 mins then a 10 minute mash out

12.4 IBU of Super pride @ 60 mins (enough to bring total beer IBU to 20)
0.4g/L of Super Pride @10 mins

1M cells x ml x °P of S-04 pitched and fermented at 20°C

 

[Rocker1986]

3 decimal place gravity. Ok.

I started doing that because my temperature correction calculator spits out figures to like 8 decimal places. It's probably unnecessary but I suppose I have selective OCD.. some stuff I don't care about accuracy that much and other stuff I like it. :lol:

 

[Dan Pratt]

Haha. Good stuff. ^

 

[Kumamoto_Ken]

Cubed a 'Leftovers' APA this morning.

BB Ale and Gladfield American Ale combo - 90%
BB Wheat - 5%
Gladfield Toffee - 4%
Carabohemian - 1%

Magnum at 60 min for bittering
Chinook/Amarillo (1:2) at flameout
Chinook/Citra (1:2) in the cube

Calculated 42IBU
OG: 1.054

Will use BRY-97 and dry hop with whatever Citra I have left.

 

[Blind Dog]

After a six month drought from both homebrewing and this forum due to moving to Victoria and starting my first professional brewing job

Congrats on the job (and the move)

 

[bevan]

Bevs Blackberry Berliner Weisse

ABV 3.8%
OG 1039 (got 1034)
SG 1010
IBU 4.9
Colour 5.5EBC
Batch size 19L
BIAB

2.8Kg JW Pilser
1.2Kg BestMalz Wheat
8g Mosaic
Day 1
Mash at 62.7 deg for 60min
added 28 ml of Lactic acid (to try and get down to 4.2 ph. was guess work as the strips told me nothing!)
drop to 43.5 deg and added 200g Natural yoghurt for kettle souring
Bubbled CO2 through the wort on and off.
Day 2
raised temp from 30 to 46 deg
Day 3
No bad smells thankfully!
Boiled for 90 min
No chilled.

Into fermenter with wyeast 1056 on the 16/11/2016
48 hours after picth added 1L of Blackberry puree.
See how I go for my first attempt at doing a sour. Need to buy a ph meter and need to have better control of my temp while souring. think I need to get going on my Brauclone!

 

[SBOB]

Double C Pale Ale

SG - 1.056
FG - 1.017
IBU - 39
EBC - 13.3
ABV - 5.2%

88% BB Ale
7% Wey Wheat
5% Simpsons Light Crystal

FWH - 7IBU - Magnum
Flame Out - 7IBU - 1:1 Cascade/Citra (calculated as 10min)
Cube Hop - 25IBU - 1:1 Cascade/Citra (calculated as 60min whirlpool)
Dry Hop - 2:1 Cascade/Citra

66c Mash, 77c Mash out

WLP002

 

[Nizmoose]

Congrats on the job (and the move)

Cheers mate

 

[bevan]

48 hours after picth added 1L of Blackberry puree.

This 48 hour after adding Blackberry purée!