What are you Brewing 2016?

[Danscraftbeer]

Simplicity check point Saison.

~23l Batch. All Grain.
OG=1.055. FG=1.006. ABV = 6.5%

3.0kg Pilsner
1.0kg Munick
0.5kg Wheat
0.2kg Acidulated
Mashed in at 65c, sit for ~3 hours finishing at 59c.
Well sparged until run off is 1.009.

Pre boil volume of 38lt. (darn! oh well. Boil hard)

Hops?
20g Warrior 12%AA - 90m

Belle Saison yeast

Color ~ 9.4EBC
Bitterness ~ 28 IBU
ABV ~ 6.5%
Calories ~ 500kcal/l

 

[professional_drunk]

Bia Hoi

Original Gravity (OG): 1.035 (°P): 8.8
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol (ABV): 3.44 %
Colour (SRM): 2.2 (EBC): 4.3
Bitterness (IBU): 11.0 (Tinseth)

75% Joe White Pilsner
25% Flaked Rice

0.1 g/L Ella (14.3% Alpha) @ 60 Minutes (Boil)
0.8 g/L Hallertau Mittelfruh (3% Alpha) @ 60 Minutes (Boil)


10m @ 52c
30m @ 63c
30m @ 73c
10m @ 78c

Wyeast bohemian lager 10c.

It's got the colour of Bia Hoi, but it's got more flavour which isn't what I wanted. Despite this it's still very easy drinking and low alcohol.

 

[DJ_L3ThAL]

Would the Ella be doing that mate? I had this on the streets of Hanoi and you're right, not much flavour but of so refreshing! Wss it really only a mid strength? I thought it was full strength just a bucketload of rice used?

 

[JDW81]

Haven't brewed in 2016 yet, but am about to invest in a 100L kettle so I can get 4 cubes out of every batch. This year is going to be the year of cube hop experimentation. My first big batch may well be 4 different 10 minute IPAs using a massive hit of cascade, centennial, galaxy in each cube.

 

[Kingy]

Was meant to brew my house pale ale tomorrow but was short on hops due to Australia post losing half kilo and some other hop stuff. They reckon a 10 day wait is normal for lost parcels. Yea maybe, but not for my discounted end of year hops that need to be refrigerated... Turds...

 

[Kingy]

Haven't brewed in 2016 yet, but am about to invest in a 100L kettle so I can get 4 cubes out of every batch. This year is going to be the year of cube hop experimentation. My first big batch may well be 4 different 10 minute IPAs using a massive hit of cascade, centennial, galaxy in each cube.

Are your cubes smaller than a 23 litre batch or are you brewing high gravity then watering down? I only get 3 cubes (69litres) narrowly missing a boilover when I push my kettle up to them volumes.

 

[mofox1]

ESB time today, double batch (46L).

OG. 1.048
FG. 1.012 w/ WLP005 (British Ale)
alc. 4.7%
Colour. 9.3 SRM
IBU. 35

94.0% Gladfields Ale
3.5% Crystal 60L
2.0% Carabohemian
0.5% Black Malt

Challenger @ 60min for 29 IBU & Challenger + EKG @ 0min for 6 IBU.

 

[professional_drunk]

Would the Ella be doing that mate? I had this on the streets of Hanoi and you're right, not much flavour but of so refreshing! Wss it really only a mid strength? I thought it was full strength just a bucketload of rice used?

It could be. I was just getting rid of the last of my stocks of Ella. I'll try hallertau only next time. The rice also seems to stand out more than what I remember it should. The strength was definitely low to mid based on how I was feeling after chugging down glass after glass in Hanoi.

 

[sponge]

I'd be agreeing that the Bia Hoi is low-ish alcohol. The Mrs and I went through a fair bit during our travels there and would've been a lot worse for wear if it was full strength.

I'd be looking at changing the mash schedule to dry it out a little bit more. Say 60-90min @ 62-63'C and just a 10-15min rest at 72-73'C. It might help get it closer to the original as the body could be contributing to the flavour profile.

 

[DJ_L3ThAL]

I smell a Bia Hoi clone recipe thread a brewin'

 

[djgilmore]

Day off today so brewing a Saison.

2016 Saison
Saison

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.860
Total Hops (g): 57.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.006 (°P): 1.5
Alcohol by Volume (ABV): 5.44 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 24.3 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Pilsner (82.3%)
0.300 kg Cane Sugar (6.17%)
0.250 kg Munich I (5.14%)
0.250 kg Wheat Malt (5.14%)
0.060 kg Caramunich I (1.23%)

Hop Bill
----------------
27.0 g East Kent Golding Pellet (5.7% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
30.0 g Saaz Pellet (3.6% Alpha) @ 15 Minutes (Boil) (1.3 g/L)

Misc Bill
----------------
3.0 g Calcium Chloride @ 60 Minutes (Mash)
2.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
2.2 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 63°C for 60 Minutes.
Fermented at 20°C with Wyeast 3724 - Belgian Saison

 

[btrots87]

Planning a pale ale with a more interesting grain bill than my usual efforts. 20L batch.

OG 1.049
FG 1.010 with US05
IBU ~35
ABV 5%

78% Pale Ale
17% Munich
4.5% Caramunich III
0.5% Carafa I

6g warrior at 60 min
20g mosaic at 10 min
30g riwaka at 10 min
20g vic secret at flameout

 

[Tahoose]

Knocked out an Irish Red Ale before my afternoon shift. BIAB with the herms coil to ramp to mash out.

Single batch

St Pats Red

Maris Otter
Light Crystal
Dark Crystal
Roasted Barley
EKG at fwh and in the cube
1:052 OG
25 IBU

Mashed at 68c

will use a lager yeast.

Based off this.
http://byo.com/mead/item/1868-irish-red-ale-style-profile

 

[Coodgee]

Kegged up a Munich helles and a Bo pils tonight after 3.5 weeks in primary. Both tasting great. Will leave it for 3 weeks to lager under gas. Brewed for my gf's 30th.

 

[mofox1]

Knocked out an Irish Red Ale before my afternoon shift. BIAB with the herms coil to ramp to mash out.

Single batch

St Pats Red

Maris Otter
Light Crystal
Dark Crystal
Roasted Barley
EKG at fwh and in the cube
1:052 OG
25 IBU

Mashed at 68c

will use a lager yeast.

Based off this.
http://byo.com/mead/item/1868-irish-red-ale-style-profile

Percentages?

Interesting... Based on the *very* few Irish Red's I've done, I think the yeast is a critical component. I've fermented two of them, and will pitch another tomorrow, using WLP004. Fantastic aroma that is mixed with the roasted malts, but definitely "ale-y".

Which larger yeast are you planning on using?

Keen to hear how it turns out.

 

[Dan Pratt]

Slaughterhouse Ale

OG 1052
FG 1013
ABV 5.2%
IBU 45
EBC 27

100% Red X Malt - mashed at 66c for 30mins, mashout 74c

90minute boil

FWH with Citra = 26ibu
30min Simcoe = 12ibu
15min Whirlpool Simcoe/Amarillo = 7ibu

Fermented with English Ale 007 starter ~ 245billion cells = 12.8million cells per ml

Dry Hopped with Simcoe/Amarillo @ 5g/L for 3-4 days.

 

[Denobrew]

Viennarillo smash.

100% Gladfields Vienna malt
Amarillo to 20IBU
Wyeast 2206
44 liters knocked out today 20 liters in a cube and 24 in the fermentor chilling down to 15 degrees to pitch the starter.

 

[Tahoose]

Percentages?
Interesting... Based on the *very* few Irish Red's I've done, I think the yeast is a critical component. I've fermented two of them, and will pitch another tomorrow, using WLP004. Fantastic aroma that is mixed with the roasted malts, but definitely "ale-y".
Which larger yeast are you planning on using?
Keen to hear how it turns out.

Percentages are as per the link, I just scaled it up to the OG that I wanted (1:052) and to fill a 25ltr cube.

I'm planning on using s-189 as I will have some on hand soon. To be honest I have a couple of brews on atm and a few in the pipeline. And a lot of the upcoming ones will be focussed around 1469 West Yorkshire. So for this I just want a clean finish from the yeast.

 

[shacked]

In the process of mashing Belgian pale ale.

I've really been enjoying white rabbit's Belgian pale ale of late and wanted to make something similar. Didn't really know where to start so I'm just starting with the BCS belgian pale recipe as a baseline and will go from there.

91.5% castle pilsner, 6% caramunich II, 2.5% biscuit. 90 min boil with Styrians for bittering at 60m to 27 IBU with 3 IBU in the cube.

Mine will be 17 EBC vs. 20 EBC for WR. I'll go with a little carafa special I next time to fix that.

 

[Rocker1986]

Another brew day happening here tomorrow, this time a nice simple one (not that the process is any different ). Doing a Maris Otter/Centennial SMaSH ale. Will be interesting to taste it when it's in the keg and ready to go.

Mashed at 65-66C for 90 mins, followed by 78C mash-out for 10 mins:
5.000 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 100.0 %

75 minute boil
20.00 g Centennial {10.00 %} - First Wort 75.0 min Hop 2 23.8 IBUs
7.00 g Centennial {10.00 %} - Boil 60.0 min Hop 3 7.2 IBUs
20.00 g Centennial {10.00 %} - Boil 5.0 min Hop 4 4.1 IBUs
20.00 g Centennial {10.00 %} - Steep/Whirlpool 15.0 min Hop 5 5.1 IBUs

Harvested US-05 yeast. Aiming for 25 litres into the fermenter. No-chilled, no hop adjustments.

Based on 75% Brewhouse Efficiency;
Est Original Gravity: 1.0475 SG
Est Final Gravity: 1.0090 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 40.3 IBUs
Est Color: 8.4 EBC