What are you Brewing 2016?

[fletcher]

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.

love that grist. can't recall how many times i've used it - tonnes - and it just works. so simple!

 

[SBOB]

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.

so is that zero hops in the boil and all into the cube?

 

[Kumamoto_Ken]

Another Summer Ale this morning.

91.8% Maris Otter
8.2% Torrified Wheat

Mashed 90 minutes at 64C then ramped to 78 for mashout.

OG: 1.050.

Small amount of Warrior at 60 minutes then a 2:1 combo of Mosaic:Chinook at flameout and in the cube to 40IBU total.

BRY-97 once a FV frees up.

 

[Tahoose]

so is that zero hops in the boil and all into the cube?

Yep that's the one, the Cubs additions are calculated as 20min boil additions.

Yeah simple, good grain bill. Have swapped the wheat for carapils before but this is my standard.

 

[SBOB]

4 day weekend, so doing a brew to cube while tomorrows day is full of NFL and NBA

Going for a Stone and Wood Pacific Ale-esque clone

Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.048 SG
Estimated Color: 8.9 EBC
Estimated IBU: 21.9 IBUs
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name %/IBU
3.03 kg Pilsner (Weyermann) (3.3 EBC) 65.0 %
1.49 kg Wheat Malt, Malt Craft (Joe White) (3.5 32.0 %
0.14 kg Caramunich I (Weyermann) (100.5 EBC) 3.0 %
3 g Centennial [8.20 %] - Boil 60.0 min 2.7 IBUs
25 g Galaxy [14.00 %] - Boil 15.0 min 19.2 IBUs (into the cube)
1.0 pkg American Ale (Wyeast Labs #1056)

Mash schedule of 55/66/72/78c for 2/60/15/2 mins

 

[sp0rk]

Doing a stout today and an english mild (recipe pending) on thursday

Farkin Straya Day Stout (Foreign Extra Stout)

Original Gravity (OG): 1.064 (°P): 15.7
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.29 %
Colour (SRM): 37.4 (EBC): 73.7
Bitterness (IBU): 48.7 (Average - No Chill Adjusted)

85% Maris Otter Malt
6% Roasted Barley
5% Crystal 60
4% Chocolate

1.7 g/L First Gold (7.2% Alpha) @ 60 Minutes (Boil)
1.1 g/L East Kent Golding (4% Alpha) @ 20 Minutes (Boil)
1.3 g/L Fuggles (4% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 66°C for 90 Minutes. Boil for 90 Minutes

Fermented at 20°C with Danstar Nottingham

 

[contrarian]

Making a melting pot smoked imperial porter today in him out the great diversity in our country. Will be fermented on the yeast cake of a Brett saison blend.

ale 54%
Munich 6.3%
Crystal 6.3%
Shepards delight 6.3%
Chocolate 4.8%
Roast barley 3.2%
Smoked 19.1%

Target OG 1.100

EKG @ 60 to 50 IBU
EKG @ 15 to 20 IBU

I BIAB and have never hit this kind of gravity before so am trying a thinner mash and 2 hour boil.

And I know it is probably more of a stout with roast barley so maybe it should a black imperial saison. Should be interesting to see how it goes with the Brett, if it chews it down low this could end up 12-14%.

Happy straya day!

 

[fraser_john]

Brewing Date: Tuesday January 26, 2016
Head Brewer:  John M Fraser
Asst Brewer:  
Recipe:       Irish Red

Recipe Specifics
----------------

Batch Size (L):          27.00    Wort Size (L):    27.00
Total Grain (Kg):         5.48
Anticipated OG:          1.048    Plato:            11.84
Anticipated SRM:          17.3
Anticipated IBU:          21.0
Brewhouse Efficiency:       75 %
Wort Boil Time:             60    Minutes

Actual OG:  1.048   Plato: 11.84
Actual FG:  1.012   Plato:  3.07

Alc by Weight:  3.67      by Volume:  4.69  From Measured Gravities.
ADF:            74.1      RDF         61.6  Apparent & Real Degree of Fermentation.


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 91.2     5.00 kg.  Pale Malt(2-row)              Great Britain  1.038      3
  3.3     0.18 kg.  Crystal - Pale                Great Britian  1.034     50
  3.3     0.18 kg.  Crystal - Dark                Great Britian  1.034    121
  2.2     0.12 kg.  Roasted Barley                Great Britain  1.029    575

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
100.00 g.     Tettnanger Tettnang               Pellet   2.10  21.0  60 min.


Yeast
-----

White Labs WLP007 Dry English Ale

 

[Rocker1986]

First brew day for 2016 for me today. This recipe was meant to be done a couple of Saturdays ago but never was. Just about time to go and ramp it up for mash out now. Designed to be a nice easy drinking refresher really, not too over the top in either malt or hop influence, and not too full bodied either.

Cascadian Pale Ale

4.000 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 84.2 %
0.500 kg Munich II (Weyermann) (16.7 EBC) Grain 2 10.5 %
0.250 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 3 5.3 %
Mash at 64C for 90 minutes

75 minute boil:
20.00 g Cascade - First Wort 75.0 min Hop 4 13.5 IBUs
15.00 g Magnum - Boil 60.0 min Hop 5 19.5 IBUs
20.00 g Cascade - Boil 5.0 min Hop 6 2.3 IBUs
10.00 g Cascade - Steep/Whirlpool 15.0 min Hop 7 1.5 IBUs
Probably dry hop with ~30g Cascade after FG too.

Harvested US-05 yeast, as usual aiming for 25 litres in the FV. No-chilled (hops not adjusted).

Est Original Gravity: 1.0434 SG (based on 72.5% efficiency)
Est Final Gravity: 1.0072 SG
Estimated Alcohol by Vol: 4.7 %
Bitterness: 36.8 IBUs
Est Color: 15.4 EBC

 

[indica86]

Well I'm making **** up today..

Mike Thai-Son

Brewer: Grumpy
Style: Saison

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

Batch Size (fermenter): 23.00 l
Estimated OG: 1.050 SG
Estimated Color: 7.6 EBC
Estimated IBU: 23.4 IBUs

Ingredients:
------------

4.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 4 80.0 %
0.50 kg Munich II (Weyermann) (16.7 EBC) Grain 5 10.0 %
0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 10.0 %
15.00 g Dana [13.90 %] - First Wort 60.0 min Hop 7 23.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
2.00 Items Kaffir Lime Leaf (Boil 10.0 mins) Herb 9 -
25.00 g Coriander Seed (Boil 10.0 mins) Spice 10 -
2.00 Items Lemon Grass (Boil 10.0 mins) Spice 11 -

Mash Schedule: BIAB, Light Body
Total Grain Weight: 5.00 kg
----------------------------

 

[sp0rk]

Smashed my efficiency post boil
Ended up hitting around 85%, so the beer will go from around 6.2% ABV to 7.2%

 

[Yob]

Moosh Mash IIIPA

Cube 1 : 10L : Motueka 100g - NZ Cascade 100g
Cube 2 : 10L : Simcoe 100 - Citra 100g
Cube 3 : 20L : Columbus : 50 - Simcoe 100g - AmArillo 100g

due to a volume ******, these were combined into a single ~35l ferment.

dry hopped this yesterday with

50g Simcoe
50g Citra
50g Columbus

cold crashing it tonight and will probably then keg hop it in 2 different kegs.. (TBD)

 

[IsonAd]

Somehow managed to pick up pneumonia so the doc gave me the week off work. To help me relax put down an APA to use up some bits and pieces.

Pneumonia Pale Ale

2.5kg Pale malt
2.5kg pilsner
500 Vienna
200 carahell
200 gladfield toffee malt

Galena to bitter to 8ibu
Cascade/simcoe/Vic secret cube hop to make 40 ibu total.

Wy1728 Scottish Ale (very underrated allrounder IMHO)

 

[mofox1]

You could have done a Phlegmish...

 

[Judanero]

Wy1728 Scottish Ale (very underrated allrounder IMHO)

Agreed!

 

[Judanero]

Snuck in an American (wheat) Brown today to use up some ingredients, I had the kids and managed to time it so that mash was completed right when the youngest was due to go down for his morning nap, brew was completed and everything cleaned up - two minutes later the baby monitor starts making noises.

It felt like I had just completed a covert mission with absolute precision, and has me thinking can I replicate the feat tomorrow? Anyway:

Samuels Brothers American Brown (No Chill, 23L)

94.3% JW Wheat
3% Simpsons Medium Crystal
2.7% Bairds Pale Chocolate
3.6g CaSO4 2g CaCl

Mash at 68c for 60 mins

Columbus FWH for ~ 26 ibu

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

Cube hop: 15g Columbus (15%AA) 20g Centennial (9.6%) and 30g Cascade (5.5%) for ~ 18.1 ibu

60 min boil, will likely use 1056 or wlp001

 

[mofox1]

Snuck in an American (wheat) Brown today to use up some ingredients, I had the kids and managed to time it so that mash was completed right when the youngest was due to go down for his morning nap, brew was completed and everything cleaned up - two minutes later the baby monitor starts making noises.

It felt like I had just completed a covert mission with absolute precision, and has me thinking can I replicate the feat tomorrow? Anyway:

Samuels Brothers American Brown (No Chill, 23L)

94.3% JW Wheat
3% Simpsons Medium Crystal
2.7% Bairds Pale Chocolate
3.6g CaSO4 2g CaCl

Mash at 68c for 60 mins

Columbus FWH for ~ 26 ibu

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

Cube hop: 15g Columbus (15%AA) 20g Centennial (9.6%) and 30g Cascade (5.5%) for ~ 18.1 ibu

60 min boil, will likely use 1056 or wlp001

Kinda stating the obvious here... but holy heck. That's pretty much 100% wheat.

How the hell did you get away with that?

 

[Judanero]

Kinda stating the obvious here... but holy heck. That's pretty much 100% wheat.

How the hell did you get away with that?

I've never gone that high before but didn't really see any reason not to.. I had thought about making up 20% of the grain bill with Red X but have been trying to simplify my recipes as much as possible over the past year and wish I'd listened to that advice a lot earlier!

 

[mofox1]

Amen to that. Still trying to beat that into my thick skull.

No rice hulls? No sparge issues?

 

[Judanero]

BIAB, no issues at all- temp was still at 68 when I lifted the bag so that may have helped with draining.. Tbh 20% rye is the only time I've ever had a slow draining bag (superslowww).