What are you Brewing 2016?

[Lager Bloke]

First go at BIAB-3kg Vienna malt
1.5 light Munich
1.5 Pilsner
.2 Caramunich
45min Mash
60g Hallatua pellets 60min boil
10g Hallatua +1 Whirfloc tablet 15min boil.
Into cube + into pool to cool.
Throw into fermenter + US-05 yeast tommorow.
Made plenty of notes on what I should've done + shouldn't have-smelt and tastes like it should-can't wait to taste after fermenting,Rob.

 

[Judanero]

Knocked out an American Amber-ish ale this afternoon..

Samuels Brothers American Amber (23L vol, NO CHILL)


Red X 47.5%
JW Wheat malt 47.5%
Carared 5%
4g CaCl 2.7g CaSO4

Mash at 68 for 2 hrs (Took wife and kids to the park)

Warrior (17.2% AA) First wort hops for ~ 40ibu

4g Brew brite and 1 tsp yeast nutrient @ 10 mins

60 min boil

Cube hop: 20g Mosaic, 20g Willamette, 20g Cascade, 2g CaSO4 (beersmith tells me it's ~ 16 ibu based on a 20 min steep profile)

Will likely use 2272, but I do have a pack of 1728 that I may use at low ferment temps.. still undecided.

 

[Dan Pratt]

^ ^ what database did you use to calc the cube additions for a 15min steep?

 

[tj2204]

Next couple of recipes:

NB All 20 min steep hops are added to the cube.

American Amber:

Recipe Specifications
--------------------------

Batch Size (fermenter): 22.00 l
Estimated OG: 1.051 SG
Estimated Color: 28.1 EBC
Estimated IBU: 39.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 80.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 77.7 %
0.50 kg Munich, Light (Joe White) (17.7 EBC) Grain 2 9.7 %
0.40 kg Gladfield Medium Crystal Malt (111.0 EBC Grain 3 7.8 %
0.20 kg Gladfield Dark Crystal Malt (190.0 EBC) Grain 4 3.9 %
0.05 kg Gladfield Light Chocolate Malt (900.0 EB Grain 5 1.0 %
5.00 g Vic Secret [15.50 %] - First Wort 60.0 m Hop 6 9.3 IBUs
10.00 g Hallertau Magnum [14.00 %] - Boil 60.0 m Hop 7 15.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 8 -
30.00 g Vic Secret [15.50 %] - Steep/Whirlpool Hop 9 15.3 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 -
65.00 g Vic Secret [15.50 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs

American Pale Ale:

Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l
Estimated OG: 1.050 SG
Estimated Color: 10.3 EBC
Estimated IBU: 46.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 80.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 80.0 %
0.70 kg Munich, Light (Joe White) (17.7 EBC) Grain 2 14.0 %
0.30 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3 6.0 %
5.00 g Equinox [15.00 %] - First Wort 60.0 min Hop 4 9.1 IBUs
10.00 g Hallertau Magnum [14.00 %] - Boil 60.0 m Hop 5 15.4 IBUs
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 6 -
45.00 g Equinox [15.00 %] - Steep/Whirlpool 20. Hop 7 22.4 IBUs
1.0 pkg American West Coast Ale (Danstar #BRY-97 Yeast 8 -
50.00 g Equinox [15.00 %] - Dry Hop 7.0 Days Hop 9 0.0 IBUs

English Bitter:

Recipe Specifications
--------------------------

Batch Size (fermenter): 22.00 l
Estimated OG: 1.043 SG
Estimated Color: 13.8 EBC
Estimated IBU: 37.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 80.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 93.0 %
0.30 kg Gladfield Medium Crystal Malt (111.0 EBC Grain 2 7.0 %
50.00 g East Kent Goldings (EKG) [4.60 %] - Firs Hop 3 29.2 IBUs
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 4 -
30.00 g East Kent Goldings (EKG) [4.60 %] - Stee Hop 5 8.0 IBUs
1.0 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast 6 -
20.00 g East Kent Goldings (EKG) [5.00 %] - Dry Hop 7 0.0 IBUs

________________________________________________________________________
Will hopefully knock these out in the next month or so, brewing output hasn't been too great since my 2nd kid was born back in late September, trying to ramp it up now.

First time brewing an English style beer since I've gone all grain - never had a great success with English styles when I was extract, so hoping for a change of form.

 

[Mr B]

Did this one yesterday:

29 Bullsheadish Saison

Original Gravity (OG): 1.043 (°P): 10.7
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol (ABV): 4.51 %
Colour (SRM): 3.0 (EBC): 5.9
Bitterness (IBU): 23.3 (Tinseth - No Chill Adjusted)

75% Joe White Pilsner
25% Joe White Wheat

1.6 g/L Saaz (3.5% Alpha) @ 45 Minutes (Boil)
0.6 g/L Hallertau Mittelfruh (3.8% Alpha) @ 15 Minutes (Boil)
0.6 g/L Goldings (4.5% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 64°C for 90 Minutes. Boil for 60 Minutes

Fermented at 18°C with Belle Saison Yeast


Recipe Generated with Brewer's Friend

SG after mash was a little low, so I added a 72 deg rest for 10 minutes, and mashed out at 78 for 10. Cube 2 got another 10g of Mittelfruh

Will put it into two 25l fermentors, both with Belle Saison.

Have been deciding on how to ferment. Maybe start both off at 21 deg in the ferment fridge and then after a few days put one out to ambient, which should be about 24-28 or so.

Edit: Despite the calculation, I reckon they may finish a bit lower gravity.

Edit 2: I grew the yeast from dry yeast, 2.7g into 1.5L starter @1.040. Evidently naughty but hopefully nice.

 

[Dan Pratt]

Bell saison at 64 will get low, around 1003-4

 

[Mr B]

Bell saison at 64 will get low, around 1003-4

Mmm yeah. I ended up pretty much spot on gravity. I was intending to make a 'normal' strength beer as I usually do american ales, ambers, and IPA's around 5-7% and the lads get a little silly on them.

Ahh well, we shall see how it turns out. First Saison though, should be fun.

 

[Benn]

American Amber Ale (partial)
...the wife hasn't seen the stove yet

 

[paulyman]

image.jpeg

American Amber Ale (partial)
...the wife hasn't seen the stove yet

Yeah I've done that...

 

[paulyman]

image.jpeg

American Amber Ale (partial)
...the wife hasn't seen the stove yet

Also had the bright idea once to do an all grain full batch inside when it was raining... Spent an hour wiping down the ceiling to get rid of all the condensation... She still married me though.

 

[SBOB]

Simple one planned for this weekend


Recipe: Centennial Blonde
Brewer: http://www.homebrewtalk.com/showthread.php?t=42841

Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.042 SG
Estimated Color: 7.7 EBC
Estimated IBU: 22.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.1 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt Name
3.32 kg Golden Promise (Simpsons) (3.9 EBC) 79.4 %
0.32 kg Cara-Pils/Dextrine (3.9 EBC) 7.7 %
0.27 kg Carahell (Weyermann) (25.6 EBC) 6.4 %
0.27 kg Munich I (Weyermann) (14.0 EBC) 6.4 %

9.42 g Centennial [8.20 %] - Boil 55.0 min 8.3 IBUs
9.42 g Centennial [8.20 %] - Boil 35.0 min 7.1 IBUs
5.95 g Simcoe [13.00 %] - Boil 20.0 min 5.2 IBUs
5.95 g Simcoe [13.00 %] - Boil 5.0 min 1.7 IBUs
1.0 pkg American Ale (Wyeast Labs #1056)

Single step mash at 65.5c for 90mins. 60min boil

 

[Danscraftbeer]

Just Bottled a Barley Wine spinoff. 13% ABV. (Not in style recommendations).
OG = 1.110
FG = 1.013
IBU = 86.7
Colour = 24.8 EBC
ABV = 13.0%

8.5lt Batch
6.5lt Bottled, for looooong time. (19 X 345ml bottles with 1 carb drop each) Carb volume? 2.5 max? I'd expect 2.2.

Grain
3.25kg Marris Otter - 86.4%
0.1kg Crystal dark - 2.7%
0.25kg Flaked Barley - 6.6%
0.1kg Acid Malt - 2.7%
Total 3.76kg - For 6.5lt of beer! :huh: BIAB on the stove considering its such a small brew and all for the first time spilling here and there and swearing etc. Sparged an equal pot size and boiled all (cloudy drainage) in two pots to boil down and then to fit into the bigger 19lt pot and boil reduce down to 15lt to add the first bittering hops for 60 minutes, (take a breather :chug: )

Hops
15g Dana 60min
15g Dana 30min
15g Dana Flame out


Ferment: Here's the hitch. Making do with what I had. I tried this before with a champagne yeast like EC1118. That's been done before I've read it, on the internet. Its supposed to end dryer which is what I'm aiming for so I tried it and it failed and stalled, twice! with a restarter as well. So next brew I just chose something in the broad range of temperature and gravity. I brewed this at the mercy of Melbourne weather. Varying between 23 to 27c.

Yeast: Mangrove Jacks Belgian Ale M27 It kicked this heavy arse wort no problems at all and I don't mind the flavour of this yeast at all. I like Saisons so why not? Its more the funky side when your a newbie wonabe connoisseur.

$0.02

 

[Mr B]

Just Bottled a Barley Wine spinoff. 13% ABV. (Not in style recommendations).
OG = 1.110
FG = 1.013
IBU = 86.7
Colour = 24.8 EBC
ABV = 13.0%

8.5lt Batch
6.5lt Bottled, for looooong time.

Grain
3.25kg Marris Otter - 86.4%
0.1kg Crystal dark - 2.7%
0.25kg Flaked Barley - 6.6%
0.1kg Acid Malt - 2.7%
Total 3.76kg - For 6.5lt of beer! :huh: BIAB on the stove considering its such a small brew and all for the first time spilling here and there and swearing etc. Sparged an equal pot size and boiled all (cloudy drainage) in two pots to boil down and then to fit into the bigger 19lt pot and boil reduce down to 15lt to add the first bittering hops for 60 minutes, (take a breather :chug: )

Hops
15g Dana 60min
15g Dana 30min
15g Dana Flame out


Ferment: Here's the hitch. Making do with what I had. I tried this before with a champagne yeast like EC1118. That's been done before I've read it, on the internet. Its supposed to end dryer which is what I'm aiming for so I tried it and it failed and stalled, twice! with a restarter as well. So next brew I just chose something in the broad range of temperature and gravity. I brewed this at the mercy of Melbourne weather. Varying between 23 to 27c.

Yeast: Mangrove Jacks Belgian Ale M27 It kicked this heavy arse wort no problems at all and I don't mind the flavour of this yeast at all. I like Saisons so why not? Its more the funky side when your a newbie wonabe connoisseur.

$0.02

Crikey mate, thats a mission. Nice one.

Hope it all turns out well. Sure it will.

 

[Tahoose]

Mashed in at 10 tonight, overnight mash and will finish it tomorrow morning.

New world lager
95% pils
5% carapils
S-189 yeast

Will ferment cube one and then ferment the other two in a couple of weeks.

 

[madpierre06]

image.jpeg

American Amber Ale (partial)
...the wife hasn't seen the stove yet

Having been a stovetop BIAB'er myself, this sort of occurrence was a selling point when the opportunity to get a 3V system came up.

 

[Benn]

...Now I've "stunk out the house!!"
pfft.. Chicks :blink:

 

[Judanero]

^ ^ what database did you use to calc the cube additions for a 15min steep?

Just plugged it in to beersmith, 20 min steep... tbh I don't think I've noticed a difference between 15 and 20 mins when formulating recipes, I have lately been throwing the insulating jacket on during the whirlpool stage so I can leave it longer to settle and still be in the right temperature range.

 

[mofox1]

Three cubes of a golden ale... malt bill from Dr Smurto's Rye version.

Vol: 70 L
OG: 1.046
FG: 1.015

55 % Gladfields Ale
20 % Vienna
20 % Rye
5 % Carabohemian

(+ 50g Acidulated)

Magnum & Chinook @ 60 min for 15.2 IBU
Perle @ Cascade @ 0.4 g/L (5.4 IBU)

Cube 1: Galaxy & Cascade @ 0.4 g/L ~ 33 IBU total
Cube 2: Amarillo & Chinook @ 0.4 g/L ~ 33 IBU total
Cube 3: Pacific Jade @ 0.8 g/L ~ 40 IBU total - first time using PJ... looks interesting!

Mash in @ 55 deg, ramp to 68 for 90 min.
Water treated to something like Ca 94ppm, Cl 118ppm, SO4 132ppm

Will go with Pacific Ale (WLP040) for the yeast. Done me good a few times now.

First time actually measuring mash pH... 5.3. Happy the pH tinkering I've been doing previously (w/o measuring) seems to be working.

The lightest (colour) beer I got right now is a 13 or something % scotch ale... and a whole lot of browns and stouts. Looking forward to getting session beers on tap!

EDIT: Dammit! Pre boil SG is what my post boil was meant to be. EVERY time I try and make a smaller beer...

 

[manticle]

Some kind of leftovers apa.

Around 3kg munich, 2 pils (both gladfield),
Sinpsons crystal blend (even mix of pale, med, dark, about 250g)

Will hop with columbus and chinook early, late cascade, columbus and styrians.
Ferment with dregs from a dregs cube (1469 and 1272).

Lazily designed.
Simple sacch mash for once -64 for 90 with a 72 rest for 10.

 

[Tahoose]

Triple batch of APA yesterday.

90% Ale
5% Wheat
5% Med Crystal

1:047 Post Boil

Centennial, Cascade and Mosaic 20g of each per 25ltr cube (30 IBU)
Dry hop to be Citra 2g/Ltr

64c then ramp to 78 for mash out

BRY-97 for yeast.