What are you Brewing 2016?

[hwall95]

Pumping out two brews and a lazy fresh wort kit.

Black IPA:
6.7kg Gladfield Ale
0.85kg Munich I
0.45kg Carafa Spec III
0.3kg Crystal
0.15kg Choc Malt
30g Warrior at 60min
Simcoe, Centennial, Amarillo and Cascade as cube hops to bring the IBU to 100.

Cascade APA:
3.7kg Gladfield Ale
1.2kg Munich I
0.27kg Crystal
0.27kg Wheat
Warrior at 60min - 20 IBU
Cascade at cube - 25 IBU

Lazy Raspberry Beer:
Wheat fresh wort
M44 yeast
1.5kg raspberry once primary fermentation has finished

I relearnt the lesson about the dangers of not having a beer while brewing this morning. Was draining/sparging my grain bag and the damn rope snapped and splashed the hot wort all over my leg and made a mess of my shed. Moral of story, bad things happen when you don't have a beer whilst brewing

 

[Coodgee]

holy shit that's unlucky mate. hope you are ok.

 

[tj2204]

Will brew tonight after I knock off for the year.

Probably just going to do my house American amber ale grist with whatever hops I decide to liberate from the freezer.

OG 1.050
FG 1.010

75.1% BB Ale
9.4% Munich
8% Med Crystal
3.8% Dark Crystal
2.8% Acidulated
0.9% Choc Malt or Black Malt

Summit @ 60 for 17 ibu
2:1 Cascade to Summit in the cube for 18 ibu
maybe a galaxy dry hop.

HOWEVER there is a little voice in my head telling me that maybe I should chuck another 1-1.5kg of ale malt at it, at least double the cube hops, dry hop the hell out of it and turn it in to an Amber/Red IPA...

Decisions, decisions....

 

[shacked]

Kiwi Farmhouse Ale today

Some people will already know this grist:

70% Castle Pils
12% Bestmalz Wheat
6% Naked Oats
6% Castle Spelt
6% Bestmalz Vienna

Mashed for 3 hours (I went surfing) at 63/64C, raising to mash out as I type. Shooting for an OG of 1.045

Will do 20IBU of something at FWH and some Motueka in the whirlpool.

Going to ferment hot with the yeast bay Wollonia Farmhouse blend and then might spike with brett C.

 

[Dan Pratt]

^ ^ hey shacked. From what I've done and read the farmhouse ales don't ferment warm, they finish warm.

Usually ferment for 2-3 days at 20c and when about 5-8 gravity points left, ramp to 28c+ for 3-5days to finish.

What temps were you planning?

 

[shacked]

Pitch at 20 and leave at ambient until done. The last one I did sat at about 24/25. It'll go into secondary in the cellar which is a constant ~19C for the brett c.

 

[hwall95]

holy shit that's unlucky mate. hope you are ok.

Yeah only gave me a little burn thankfully, just looks/feels like my leg is sunburnt now.

Brew day must go on though, so now onto the 2nd brew mash out!

The BIPA smelled amazing as I drained it onto 150g of hops!

 

[Coodgee]

Been busy. 3% American wheat, hoppy ordinary bitter, rye PA and citra/galaxy summer ale.pretty much ay capacity unless i take kegs out of the kegerator and ferment in that. But beer needs to be drunk as well as brewed.

 

[fletcher]

Been busy. 3% American wheat, hoppy ordinary bitter, rye PA and citra/galaxy summer ale.pretty much ay capacity unless i take kegs out of the kegerator and ferment in that. But beer needs to be drunk as well as brewed.

i am officially jealous of your ferment space!

 

[Coodgee]

i am officially jealous of your ferment space!

$150 delivered for that bad boy.

 

[tj2204]

HOWEVER there is a little voice in my head telling me that maybe I should chuck another 1-1.5kg of ale malt at it, at least double the cube hops, dry hop the hell out of it and turn it in to an Amber/Red IPA...

Decisions, decisions....

Ended up bumping the OG up to 1.064 and increasing the IBU to about 65, draining to cube right now.

 

[husky]

Going to put down the following tonight or tomorrow.
Never used biscuit in an IPA so I'm removing my usual rye additional and replacing with biscuit to see how it goes.
Not convinced it needs the galaxy but love the galaxy aroma so thinking ill throw the last of my 2015 galaxy in anyway.


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: 1.075 SG
Estimated Color: 27.8 EBC
Estimated IBU: 85.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 72.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Gypsum (Calcium Sulfate) (Mash 60 Water Agen 1 -
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agen 2 -
2.00 ml Lactic Acid (Mash 60.0 mins) Water Agen 3 -

3.90 kg Maris Otter (Simpsons) (5.9 EBC) Grain 4 43.6 %
2.52 kg Pilsner (Weyermann) (3.3 EBC) Grain 5 28.1 %
0.70 kg Pilsner Premium (Weyermann) (3.3 Grain 6 7.8 %
0.67 kg Crystal Light - 45L (Crisp) (88.7 Grain 7 7.5 %
0.67 kg Melanoidin (BestMälz) (70.0 EBC) Grain 8 7.5 %
0.50 kg Victory Malt (biscuit) (Briess) ( Grain 9 5.6 %

21.52 g Hallertau Magnum 2015 [13.80 %] - Hop 10 25.0 IBUs

113.17 g Cascade 2016 [6.50 %] - Steep/Whi Hop 11 15.0 IBUs
63.42 g Mosaic 2016 [11.60 %] - Steep/Whi Hop 12 15.0 IBUs
55.73 g Simcoe 2016 [13.20 %] - Steep/Whi Hop 13 15.0 IBUs
51.80 g Galaxy 2015 [14.20 %] - Steep/Whi Hop 14 15.0 IBUs

2.0 pkg Safale American (DCL/Fermentis # Yeast 15 -

75.00 g Cascade 2016 [6.50 %] - Dry Hop 3 Hop 16 0.0 IBUs
75.00 g Centennial 2016 [9.30 %] - Dry Ho Hop 17 0.0 IBUs
75.00 g Simcoe 2016 [13.20 %] - Dry Hop 3 Hop 18 0.0 IBUs
18.00 g Galaxy 2015 [14.20 %] - Dry Hop 0 Hop 19 0.0 IBUs


Mash Schedule: _64C for 60 minutes 78C mashout 10 minutes
Total Grain Weight: 8.96 kg
----------------------------
Name Description Step Temper Step Time
Mash Add 38.72 l of water and heat t 64.0 C 60 min
Mash Out Heat to 78.0 C over 15 min 78.0 C 10 min

At Flame Out(Whirlpool Hop Addition):
5 minutes stand 100deg C
2 minutes cooling to 80deg C pump on
20 minutes hop stand 80deg C pump off
60 minutes cooling to 20deg C pump on for the first half
The above is counted as a 20 minute whirlpool addition @ 40% utilisation in beersmith.


Transfer to fermenter and add 2 packs of US05
Ferment @19
Add dry hops after 7 days(FG reached) and leave for 3 days at 19 degrees
Drop temp to 10 degrees for 2 days and then into keg.

 

[Dan Pratt]

At Flame Out(Whirlpool Hop Addition):
5 minutes stand 100deg C
2 minutes cooling to 80deg C pump on
20 minutes hop stand 80deg C pump off

The above is counted as a 20 minute whirlpool addition @ 40% utilization in beersmith.

Hi Husky,

Ive got my BS2.0 set for the whirlpool @ 25% utilization, is 40% a little high?

What made me wonder was the fact you have the WP hops in @ 100c for 5mins before chilling to below 80c. The alpha acids stop isomerizing after 78c so I'm thinking the IBU of the beer may be lower?? But the flavour much better as more oils are retained, apart from the initial 5mins, that first 5 mins @ 100c would drive off a good portion of those oils.

 

[manticle]

English bitter today with maris, heritage crystal, biscuit, challenger, ekg and 1028.

Yum

 

[Midnight Brew]

What percentage do you use for the heritage and biscuit?

Challenger and ekg. Enough said!

 

[manticle]

5kg maris with a guestimate sprinkle of 100g biscuit, 100g aromatic and 100- 200 heritage

 

[Midnight Brew]

Manticle, would you say a little of those toasted Malts like biscuit and aroma go a long way? Have you ever overdone those malts?

 

[manticle]

To me, they require a judicious hand.

Not so much overdone as added to the wrong/inappropriate style and I can recognise how easy it would be to overdo.

 

[husky]

Hi Husky,

Ive got my BS2.0 set for the whirlpool @ 25% utilization, is 40% a little high?

What made me wonder was the fact you have the WP hops in @ 100c for 5mins before chilling to below 80c. The alpha acids stop isomerizing after 78c so I'm thinking the IBU of the beer may be lower?? But the flavour much better as more oils are retained, apart from the initial 5mins, that first 5 mins @ 100c would drive off a good portion of those oils.

It all depends on your system and your procedures. The micros I have seem do something like:
Flameout and add WP hops
WP for 5 mins
Transfer to fermenter via plate chiller(and depending on pump and batch size each brewery has been different in how long this takes)

Im my system I don't use a plate chiller and instead chill the kettle jacket so I have to guestimate time vs temp profile to get what I want.
Something in the order of half of certain aroma oils are driven off after 10 mins so yes some will be gone during the 5 min @ 100deg however ther is no vigerous boil and by the end of 5 mins my temp has dropped to 95 deg, the lid is also on for sterilising so the vapour is not coming off at the same rate as in the boil. It really is trial and error and adjust next time. This is the third crack at this method for hoppy beers and I make minor adjustments each time. I really liked the last one so all I did this iteration was lengthen the hop stand to 20 mins because what's happening is I stop the cooling jacket water but the temp continues to drop to 70ish by the end of 20 mins as the jacket water continues to absorb heat. Again its trial and error stopping chilling at higher temps to get the hop stand closer to 80 degrees.
For me this part of the brew is critical and gets a lot of focus currently. Lots of trial and error but the up side is that they have all made really flavoursome beers so far, I would describe them as juicy!.

 

[spryzie]

Quick and easy Saison!

A can each of Cooper's light malt extract and wheat extract. 500g of dried light malt extract.

In a pot with 11 litres water.

50g Kent Goldings @ 45 minutes.
50g Galaxy @ 5 minutes.

Cooled down in sink and topped off to 21 litres.

Pitched 2 packets Belle Saison yeast @ 30 degrees reading on the thermowell. Ambient is 20 and will let it do it's thing.