What are you Brewing 2016?

[shacked]

APIA today:

85% JW Trad
8% sugarz
3.5% carapils
3.5% caramunich II

Citra FWH to 35 IBU, 30g Amarillo in the whirlpool then 40g citra, 60g cascade (5.1%AA) and 20g Ella in the cube. 74IBU total.

OG is 1.060.

I'll dry hop with 20g citra and 40g cascade, then keg hop another 20g of citra.

Ferment with second gen WLP051

 

[Coodgee]

This weekend I am putting down a german pils. Putting all my brewing knowledge and new toys into this one. Feedback most welcome.


Recipe: German Pils
Style: German Pils

Recipe Specifications
--------------------------
Boil Size: 30.60 l
Post Boil Volume: 27.60 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.047 SG
Estimated Color: 6.5 EBC
Estimated IBU: 30.9 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 78.3 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
34.00 l RO Water Water 1 -
4.20 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
2.70 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
5.00 kg Pilsner (Weyermann) (3.5 EBC) Grain 4 98.0 %
0.10 kg Biscuit (Dingemans) (23.0 EBC) Grain 5 2.0 %
17.00 g Hallertau Magnum [13.80 %] - Boil 60.0 m Hop 6 24.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
40.00 g Hallertauer Mittelfrueh [3.00 %] - Boil Hop 8 6.2 IBUs
40.00 g Hallertauer Mittelfrueh [3.00 %] - Steep Hop 9 0.5 IBUs
1.0 pkg Danish Lager (Wyeast Labs #2042) [124.21 Yeast 10 -


Mash Schedule: lager, multi step
Total Grain Weight: 5.10 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 17l of water and heat to 50.0 C 50.0 C 30 min
beta rest Heat to 64.0 C over 10 min 64.0 C 30 min
alpha rest Add -0.00 l of water and heat to 69.0 C 69.0 C 30 min
Mash Out Heat to 77.0 C over 10 min 77.0 C 10 min

Sparge: Fly sparge with 17 l water at 76 C
Notes:


Building up a 3L starter at the moment. My stir plate setup is not ideal with my 3L conical flask - I can only get it to spin quite gently without throwing the stirrer. Beersmith suggests I will get 417B cells from this, with 404B required. I did oxygenate the starter quite well before I started. I'm thinking of cold crashing, decanting off the beer, and then storing 2/3 of the yeast in another container and making another 3L starter from the remaining 1/3 of the yeast. Overkill?

I based the recipe on this BYO article The only changes are:

1. to add 2% biscuit malt which is to try to get the cracker aroma that the style guidelines mention as desirable.
2. Up the aroma and flavour hop additions from 28 grams to 40 grams. I am tempted to go 45grams each to use my 90 gram packet but don't want to go overboard.


The mash schedule is from the article which is over 10 years old, not sure if it's outdated.I can do automated multistep mashes now because I have the new grainfather connect controller!

 

[Dan Pratt]

^ ^ Coodgee, When I have made my lager in the past I always think of MHB who has a wealth of brewing knowledge.

He always states that pitching for lagers should be double to triple what any calc will determine to be enough. I make 2 lagers when I do them and the first one is the sacrificial lamb, just pitching a single pack or vial into a batch and not expecting that beer to be much chop, if you plan it well you can turn out a decent beer using a small starter like you have done but the ester formation can be a noticeable flaw.

Its the yeast cake you want, transfer that 2-3lts from the fermenter into a flask and have that chill in the fridge to 4c. Make your pilsner/lager and chill that to 4c also, (no chill works well for this) Pitch the new beer and yeast cake into the FV and add plenty of O2 and let it free rise to 9-11c for ferment......clean as a whistle!!

so to answer your question, No the quantity of yeast is not overkill, its a lager and its fermented cold.....we need yeast and plenty of it.

 

[Coodgee]

^^thanks mate. might do a series of lagers then. It's only Wednesday so I have time to build up a bit more yeast. I started last night and it's already past high krausen. I might chill down this evening, then decant and repeat tomorrow afternoon.

any thoughts on the hops, malt and mash schedule?

 

[Tahoose]

Pliny The Elder Clone..

Hoping this turns out well.

 

[Dan Pratt]

Pliny The Elder Clone..

Hoping this turns out well.

Where did you get your recipe from? I have the brew sheet from Oct 2014 that I can share if you like?

 

[Dan Pratt]

^^thanks mate. might do a series of lagers then. It's only Wednesday so I have time to build up a bit more yeast. I started last night and it's already past high krausen. I might chill down this evening, then decant and repeat tomorrow afternoon.

any thoughts on the hops, malt and mash schedule?

Hops I like, malt with the 2% biscuit will do well. Mash, I aim more for 62 for 90mins.

Are you targeting low mash pH?

 

[Coodgee]

Hops I like, malt with the 2% biscuit will do well. Mash, I aim more for 62 for 90mins.

Are you targeting low mash pH?

hmmm I revised down the hops to 35 grams at 15 and 0. you like a pils really dry eh? what yeast is that mash schedule with? I think the danish lager yeast is pretty dry and crisp already? I will probably target ph 5.2-5.4. don't want to add more than 4ml of lactic if I can help it.

 

[Dan Pratt]

^ ^ the danish will be dry and crisp for sure. German 830 and fermentis W34/70 are the most recent as its an annual only style for me each summer.

Likely to use it more often and use the yeast cakes for making India pale lager's

 

[Coodgee]

^^ I should think I'll have plenty of yeast. starting with a smack pack, I made a 3 litre starter which theoretically gets me to about 400 billion cells. I chilled and decanted those cells and added a third of them to another 3L starter, which should yield about 480 billion. so a total of 750B!

 

[Tahoose]

Where did you get your recipe from? I have the brew sheet from Oct 2014 that I can share if you like?

It's from a magazine article/ interview it's about 5 pages worth. Followed it to a tee. Ended up with with 23 litres and hit the 1:072 which I was pretty happy with.

Happy to see your brew sheet though to see if it's the same.

Here is the recipe I was working off for all interested.

 

[Dan Pratt]

It's from a magazine article/ interview it's about 5 pages worth. Followed it to a tee. Ended up with with 23 litres and hit the 1:072 which I was pretty happy with.

Happy to see your brew sheet though to see if it's the same.

Here is the recipe I was working off for all interested.

image.jpeg

image.jpeg

They have since changed the recipe. http://www.homebrewtalk.com/showpost.php?p=7100731&postcount=607

And the scaled version: http://www.homebrewtalk.com/showpost.php?p=7314145&postcount=745

 

[waggastew]

WCI-10 - West Coast IPA (6.4% ABV) - Latest iteration of my house IPA. In line with my Pale Ale's the malt bill is getting lighter, the hops are getting later, and I am using more Gypsum and Lactic Acid. Hop combo is original mix from an award winning IPA of mine from a few years back. I was pleased I could get them all as in the past I have had issues with one or two being out of stock.

Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 34.12 l
Post Boil Volume: 29.12 l
Batch Size (fermenter): 25.00 l   
Bottling Volume: 23.00 l
Estimated OG: 1.055 SG
Estimated Color: 6.5 SRM
Estimated IBU: 65.9 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 69.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
10.00 g               Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
2.00 ml               Lactic Acid (Mash 60.0 mins)             Water Agent   2        -             
1.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   3        -             
5.00 kg               Barrett Burston Ale Malt (3.0 SRM)       Grain         4        71.4 %        
1.00 kg               Wheat Malt, Ger (2.0 SRM)                Grain         5        14.3 %        
0.25 kg               Caramel/Crystal Malt - 20L (20.0 SRM)    Grain         6        3.6 %         
0.25 kg               Victory Malt (25.0 SRM)                  Grain         7        3.6 %         
0.50 kg               Corn Sugar (Dextrose) (0.0 SRM)          Sugar         8        7.1 %         
10.00 g               Centennial [10.00 %] - Boil 60.0 min     Hop           9        9.4 IBUs      
10.00 g               Hallertau Magnum [14.00 %] - Boil 60.0 m Hop           10       13.2 IBUs     
1.32 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        11       -             
20.00 g               Amarillo [9.20 %] - Steep/Whirlpool  20. Hop           12       5.3 IBUs      
20.00 g               Cascade [5.50 %] - Steep/Whirlpool  20.0 Hop           13       3.1 IBUs      
20.00 g               Centennial [10.00 %] - Steep/Whirlpool   Hop           14       5.7 IBUs      
20.00 g               Citra [12.00 %] - Steep/Whirlpool  20.0  Hop           15       6.9 IBUs      
20.00 g               Galaxy [14.00 %] - Steep/Whirlpool  20.0 Hop           16       8.0 IBUs      
20.00 g               Nelson Sauvin [12.00 %] - Steep/Whirlpoo Hop           17       6.9 IBUs      
20.00 g               Simcoe [13.00 %] - Steep/Whirlpool  20.0 Hop           18       7.4 IBUs      
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         19       -             
1.32 tsp              Yeast Nutrient (Primary 3.0 days)        Other         20       -             
20.00 g               Amarillo [9.20 %] - Dry Hop 5.0 Days     Hop           21       0.0 IBUs      
20.00 g               Cascade [5.50 %] - Dry Hop 5.0 Days      Hop           22       0.0 IBUs      
20.00 g               Centennial [10.00 %] - Dry Hop 5.0 Days  Hop           23       0.0 IBUs      
20.00 g               Citra [12.00 %] - Dry Hop 5.0 Days       Hop           24       0.0 IBUs      
20.00 g               Galaxy [14.00 %] - Dry Hop 5.0 Days      Hop           25       0.0 IBUs      
20.00 g               Nelson Sauvin [12.00 %] - Dry Hop 5.0 Da Hop           26       0.0 IBUs      
20.00 g               Simcoe [13.00 %] - Dry Hop 5.0 Days      Hop           27       0.0 IBUs      


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 7.00 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 21.45 l of water at 73.2 C          65.0 C        90 min        

Sparge: Batch sparge with 2 steps (4.37l, 19.31l) of 75.6 C water
Notes:
------
- Reduced hops in boil to get IBU down
- Upped salts in line with the pale ale

 

[Tahoose]

They have since changed the recipe. http://www.homebrewtalk.com/showpost.php?p=7100731&postcount=607

And the scaled version: http://www.homebrewtalk.com/showpost.php?p=7314145&postcount=745

Might have a look at doing that version another time. I reckon I'm going to go through this keg pretty quick if it's any good.

 

[Phoney]

Had a marathon brewing session over the past few weeks. Here it goes:

Dirty Thirty IPA

OG 1.070
FG 1.012
IBU 75

85% BB Pale
5% Carapils
4% Medium Crystal
1.1% Roasted Barley
5.3% Sugaz

30g Magum @ 60
30g Mosaic @ Cube hop
30g Chinook @ Cube hop
30g Amarillo @ Cube hop
30g Amarillo Dry hop
30g Mosaic Dry hop
30g Mosaic @ Dry hop
WY1172


Blushing Leprechaun Irish Red Ale

OG 1.050
FG 1.014
IBU 20

74% BB Pale
18.5% Munich I
1.8% Light Crystal
1.8% Medium Crystal
1.8% Dark Crystal
1.8% Roasted Barley

30g Fuggles @ 60
30g Styrian Goldings @ Cube Hop
WY1084

Homegrown Summer Ale

OG 1.046
FG 1.012
IBU 35

82.5% Weyerman Pilsner
10% Wheat
5% Carahell
2% Acidulated

20g Magum @ 60
25g Chinook homegrown flowers @ 10
25g Cascade homegrown flowers @ 10
15g Chinook pellets dry hop
15g Cascade pellets dry hop
WY1172

Rye Pie

OG 1.050
FG 1.012
IBU 40

75% BB Pale
19% Munich I
6.5% Cararye
20g Columbus @ 60
28g Citra @ Cube Hop
28g Centennial @ Cube hop

28g Citra @ dry hop
28g Centennial @ dry hop
WY1172


Schneider Weisse

OG 1.052
FG 1.010
IBU 15

60% Wheat
17% Vienna
17% Pilsner
6% Caramunich
30g Hallertauer @ 30
10g Hallertauer @ 15
WY3638

'Murican hoppy funk saison

OG 1.054
FG 1.004
IBU 37

74.4% Weyermann Pilsner
18.6% Rye
4.7% Golden Naked Oats
2.3% Acidulated
21g Columbus @ 60 min.

56g. Mosaic @ 0 min.
28g. Citra @ 0 min.
28g. Nelson Sauvin @ 0 min.
56g Mosaic @ Dry Hop
28g. Citra Whole @ Dry Hop
28g. Nelson Sauvin @ Dry Hop

WY3031 - PC - Fermented @ 25C then left to sour for 3 months.

I am wondering if I should rack to secondary or just leave it on the yeast cake?

 

[Phoney]

Oops. The red ale had TF M.O not BB PA

 

[Andyburgs]

Was that dirty thirty ipa supposed to have 2 lots of mosaic dry hop or is one supposed to be something else? I like the look of the recipe and might give it a whirl myself.

 

[Phoney]

Oops, no that was a copy/paste fail. Supposed to be one of each in the dry hop. So 30g of Chinook. Finished off a 9L keg of it this weekend, it was delicious! Very easy drinking despite the ABV and IBU. Another 9L keg is saved for xmas. :icon_cheers:

 

[Coodgee]

my german pils from above went well yesterday. used my new grainfather connect controller. It works really well. I had it all set up to be hot by 6:30am. mashed in and did a 4 step mash automatically. Achieved the target pH of 5.35 with the addition of 4ml of lactic acid. only sparged with 10 litres to avoid any chance of tannin extraction and still got 76% efficiency. I usually like to get the whole kettle down to mid twenties by recirculating through the chiller and back into the kettle as this lets the cold break material settle, but this time I just ran it straight into the fermenter and set it to chill in the fridge overnight. Then this morning I poured the wort into a new fermenter, leaving all of the break material behind, and pitched my 750 billion cells of yeast. Then hit it with 2 minutes of oxygen. By the time I sealed it up and put it in the fermenting fridge it was exactly 9 degrees. perfect! This should be a really good beer.

 

[billygoat]

Brewed a Burton/Strong Ale yesterday.
100% Maris Otter
Hops were Fuggles and EKG at 90 mins and 30 mins to around 90 IBU
Plenty of Gypsum added to the mash and using a 3L starter of Wyeast 1469.
Hit gravity spot on at 1.075.
Will be bottled and not touched for at least 6 months but will be much better at 12 months.
Have done this every November for the last 4 years, apart from last years one that I think got infected, they are a beautiful sweet, malty, resinous ale.