What are you Brewing 2016?

[Fourstar]

Was reading about some funky Saisons and stumbled upon one using sweet potato as adjunct. I decided the caramel/toffee flavours of heavily roasted sweet potato would go well in a porter so i couldn't help myself!

i roasted 1kg of sweet potato whole for close to 2 hours at 180deg. They ended up all jammy. Pureed in the food processor once cool and straight into the mash. The mash has some mild sweet potato charter in it (kind of like maple syrup and toffee). hoping it carries through into the beer. unsure what gravity contribution it will lend. I'm assuming something like pumpkin does. 1.030 SG or there abouts.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Sweet Potato Porter
Brewer:
Style: Robust Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 45.00 l
Boil Size: 56.45 l
Estimated OG: 1.054 SG
Estimated Color: 34.1 SRM
Estimated IBU: 41.0 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1.00 kg Sweet Potato (3.0 SRM) Adjunct 3 8.1 %
10.00 kg Gladfield American Ale Malt (2.5 SRM) Grain 4 80.6 %
0.50 kg Caramunich II (Weyermann) (63.0 SRM) Grain 5 4.0 %
0.50 kg Gladfield Roast Barley (736.0 SRM) Grain 6 4.0 %
0.40 kg Gladfield Roasted Wheat (279.2 SRM) Grain 7 3.2 %
50.00 g Ella [14.60 %] - Boil 60.0 min Hop 8 41.0 IBUs
50.00 g Goldings, USA [4.80 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 10 -


Mash Schedule: Single Infusion, Medium Body

----------------------------
Name Description Step Temperat Step Time
Mash In Add 38.20 l of water at 71.4 C 66.0 C 60 min
Mash Out Add 0.00 l of water and heat to 73.0 C 73.0 C 10 min


Notes:
------
dilute post boil to 36IBU @ 1.055 @ 40L

Thinking of secondary fermenting 1/2 batch on some WLP655 Belgian sour mix.

 

[manticle]

Tripel
2kg gladfield vienna
5 kg glad pils
125g each dingemans biscuit & aromatic.

Hallertauer mittelfruh and styrians to 40 ibu with some at 10 and whirlpool.

Some decoctions and steps, 200g white sugar to boil, 800 added in increments post active ferment.
1 pack wy 1388 in a 6L active starter with another fresh pack added at the same time.

Start fermentation around 16, allow to rise to low 20s after 3-4 days, 3 weeks minimum cold conditioning.

Some calcium chloride and lactic acid to mash, lactic to sparge water, cal chloride to boil.

 

[technobabble66]

Looks great, mants!
(I'm not sure about you, Fourstar. Sweet potato?! I think you have issues ... though maple syrup & toffee sounds fantastic [emoji6])

Hey manticle, what was your Vol, OG & est. FG?
6L starter plus a 2nd pack?! Wow, that's a lot of yeast! I hoped you brewed something tasty for your starter, given its a mini batch brew all by itself.
You don't use any calc sulf to affect your 40 ibu's of hops?
I know it's mainly/totally a malt driven beer, I just thought a bit of CaSO4 might do favorable things to the bitterness? No?

 

[manticle]

At 40 ibu and 9% I want a very soft beer to balance. I did put about 1g of caso4 in the mash but I want smooth, gentle bittering and good subtle maltiness. Also fwh half the bittering addition.

OG calc I can't remember - probably around 1070 or so without the sugar. Maybe a tad more. Just bringing it to the boil now.

Starter will be from the same wort which is how I usually do them. No chill, pitch the whole starter when active. Big Belgians need a good whack of yeast, otherwise they taste like bad home brew (tasted a commercial locally brewed belgian pale last night that was exactly that).
Tripel for me is gentle, smooth, complex, aromatic and beguiling.

FG aim is 1010-1012.

90 min boil.

 

[mxd]

american brown yesterday

today (hops adjusted for no chill)

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 63ltr  Bitter and tTwisted
Brewer: Matt
Asst Brewer: 
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 73.56 l
Post Boil Volume: 66.56 l
Batch Size (fermenter): 63.00 l   
Bottling Volume: 60.00 l
Estimated OG: 1.042 SG
Estimated Color: 16.6 EBC
Estimated IBU: 28.3 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 76.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
9.00 kg               Pale Ale (Crisp) (7.9 EBC)               Grain         1        81.8 %        
0.50 kg               Amber Malt (Joe White) (45.3 EBC)        Grain         2        4.5 %         
0.50 kg               Carared (Weyermann) (47.3 EBC)           Grain         3        4.5 %         
0.50 kg               Crystal (Joe White) (141.8 EBC)          Grain         4        4.5 %         
0.50 kg               Corn Sugar (Dextrose) (0.0 EBC)          Sugar         5        4.5 %         
100.00 g              East Kent Goldings (EKG) [5.00 %] - Boil Hop           6        22.2 IBUs     
45.00 g               East Kent Goldings (EKG) [5.00 %] - Boil Hop           7        6.1 IBUs      
55.00 g               East Kent Goldings (EKG) [5.00 %] - Boil Hop           8        0.0 IBUs      
2.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         9        -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.00 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 28.38 l of water at 72.2 C          66.0 C        60 min        

Sparge: Batch sparge with 2 steps (19.41l, 37.28l) of 75.6 C water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[Fourstar]

(I'm not sure about you, Fourstar. Sweet potato?! I think you have issues ... though maple syrup & toffee sounds fantastic [emoji6])

just thrown the WLP007 on it now. Out of the chiller the wort didn't taste much (if any) different to a standard porter. i ended up with an OG of 1.058 so my extract assumptions wasn't too far off.

im really interested to get my hands on a bottle of this, the bruery make some delicious beers.: http://www.thebruery.com/beer/autumn-maple/?category=seasonal

sounds like a sweet potato version of a pumpkin ale or the brett version at their sister brewery would be delightful! :icon_drool2:

 

[sp0rk]

I've got a day off, so I'm knocking out a nice simple cream ale, doing a cereal mash for the flaked corn that will then be added to the main mash

Simple Cream Ale (Cream Ale)

Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.42 %
Colour (SRM): 4.0 (EBC): 7.9
Bitterness (IBU): 18.6 (Average - No Chill Adjusted)

79.55% Pale Ale Malt
20.45% Flaked Corn

1.3 g/L Cascade (4% Alpha) @ 60 Minutes (Boil)
0.7 g/L Cascade (4% Alpha) @ 0 Minutes (Boil)


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

Fermented at 18°C with Safale US-05

 

[mofox1]

I've got a day off, so I'm knocking out a nice simple cream ale, doing a cereal mash for the flaked corn that will then be added to the main mash

I haven't done any cereal mashes yet, but I was under the impression it was not required with flaked or torrified ingredients...

What method do you use?

 

[rockeye84]

Basic blonde
65L batch
Ro water 60ppm Ca, Balanced Cl/SO4
77.5% Jw pale
20% Jw wheat
2.5% JW caramalt

Mash 65c/60m 70c/10m 76c/out

38.5g por @ 45m
32.5g summer @ 15m
32.5g summer @ 10m
32.5g Galaxy @ 5m
32.5g Galaxy @ 75c whilst chilling

26 ibu

Wy 1056 @ 20c

Og 1.044
Fg 1.010

 

[sp0rk]

I haven't done any cereal mashes yet, but I was under the impression it was not required with flaked or torrified ingredients...

What method do you use?

BYO said it's a good method, so I just went ahead with it
I threw the corn and 500g of the malt into a 20L Big W pot with 7-8L of the main mash water (I BIAB), brought to 70C and rested for 5 minutes
Then brought it to a boil for 30 minutes and I'm just about to add it to the main mash
I'm thinking 500g of malt may have been too much, so I'll add another 200-300g to the mash to make up for lost sugaz (guessing they wouldn't have converted properly before it was brought to a boil)

 

[Dan Pratt]

I have a Red X ale fermenting currently with Dry English Ale 007 and plan to use the yeast cake with a YOB inspired no chill ridiculously cube hopped only beer :beerbang:

My usual black IPA has base malt, Vienna, light crystal, med crystal, flaked oats, melanoidan and 10% choc wheat for the mash out colour. for this no chill I'm aiming to simplify the malt bill.

OG 1.065
FG 1.013
ABV 6.8
IBU 90 ( brewers friend calculated this - will see by taste what its like )
EBC 70
Vol 20L

80% Pilsner
5% Carapils
5% Dextrose

Mashed @ 66c for 60mins

adding 5% Carafa S 3 & 5% Chocolate Wheat @ mashout for 20mins - recirc wort to extract the colour.

boil 60mins - no hop additions ( im so wanting to add some columbus at 60mins for 25ibu but this is a cube hop experiment)

100g - CITRA into the cube

Fermented on 007

Can anyone tell, when i use teh yeast cake should I pour it aggressively to aerate and then hit it with O2 or add gently and then hit with O2 ??

 

[Coodgee]

just swirl the yeast cake from the previous brew to mix it up with the beer layer above it and pitch a couple of cups of it. I wouldn't dump it on the yeast cake. you'll just double the trub in your next brew.

 

[Black n Tan]

BYO said it's a good method, so I just went ahead with it
I threw the corn and 500g of the malt into a 20L Big W pot with 7-8L of the main mash water (I BIAB), brought to 70C and rested for 5 minutes
Then brought it to a boil for 30 minutes and I'm just about to add it to the main mash
I'm thinking 500g of malt may have been too much, so I'll add another 200-300g to the mash to make up for lost sugaz (guessing they wouldn't have converted properly before it was brought to a boil)

Yep you don't need a cereal mash with flaked corn as it has already been gelatinised. No harm done though, just unnecessary.

 

[sp0rk]

Yep you don't need a cereal mash with flaked corn as it has already been gelatinised. No harm done though, just unnecessary.

well, I also should have mentioned, it's cracked stock feed corn not flaked corn (no LHBS within 140kays of me)
thought it was best to do the cereal mash just in case

 

[Lord Raja Goomba I]

Coffee Vanilla Porter
Robust Porter
Recipe Specs
----------------
Batch Size (L): 38.0
Total Grain (kg): 8.350
Total Hops (g): 40.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 26.1 (EBC): 51.4
Bitterness (IBU): 28.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
5.000 kg Pale Ale Malt (59.88%)
2.000 kg Vienna (23.95%)
0.200 kg Crystal 60 (2.4%)
0.200 kg Shepherds Delight (2.4%)
0.200 kg Toffee Malt (Gladfields) (2.4%)
0.150 kg Chocolate, Pale (1.8%)
0.100 kg Black Malt (1.2%)
0.100 kg Carafa III malt (1.2%)
0.100 kg Carared (1.2%)
0.100 kg Chocolate (1.2%)
0.100 kg Roasted Barley (1.2%)
0.050 kg Amber Malt (0.6%)
0.050 kg Biscuit (0.6%)
Hop Bill
----------------
20.0 g Super Pride Pellet (13% Alpha) @ 60 Minutes (First Wort) (0.5 g/L)
20.0 g First Gold Pellet (7.9% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
Misc Bill
----------------
1L Coffee, Cold Brewed @ 0 Minutes (Boil)
2 tsp Vanilla Extract (real)@ 0 Minutes (Boil)
Step 1: 52 degrees 15m
Step 2: 64 degrees 1hr
Step 3: 72 degrees mashout


Fermented:

19L on Nottingham Yeast Cake at 20 degrees C
19L on Danstar Abbaye Yeast at 21 degrees C
Recipe Generated with BrewMate

 

[louistoo]

LRG1 I am interested in how these seperate ferments turn out, almost went with one of these yeasts for my stout but went us05 instead... and wore pants the whole time

 

[Lord Raja Goomba I]

LRG1 I am interested in how these seperate ferments turn out, almost went with one of these yeasts for my stout but went us05 instead... and wore pants the whole time

It should be fine. Just testing (again) the limits of my system. Last time I did this, I knocked out a RIS and an IPA in the same mash, by separating the spec malts and steeping them separately and boiling in separate pots on the stove.

This time, I have a bag (just because it was easy at the time), and I'm whacking all the mash in a 50L esky, step mash and separate ferment, one on existing yeast, the other on a new packet (which I have never tried before).

Pants or no pants, I like to live dangerously.

 

[Dan Pratt]

just swirl the yeast cake from the previous brew to mix it up with the beer layer above it and pitch a couple of cups of it. I wouldn't dump it on the yeast cake. you'll just double the trub in your next brew.

is the additional trub the only concern?

Can I just swirl and then open the tap on the FV to empty out most of it and then pitch the new wort?

 

[Judanero]

is the additional trub the only concern?

Can I just swirl and then open the tap on the FV to empty out most of it and then pitch the new wort?

Absolutely, when repitching that's what I've done and it has always worked out well. Pour aggressive, hit with some 02 and it'll start like nothing else.

Ps- Additional trub and massive over pitch are the concerns with using the entire yeast cake.

 

[Blind Dog]

is the additional trub the only concern?

Can I just swirl and then open the tap on the FV to empty out most of it and then pitch the new wort?

As far as I've read and done, the aim in reusing yeast is to get as much of the good healthy stuff and as little of the dead cells, hop debris etc that makes up the rest of the crap at the bottom of the FV. If you're happy you're achieving that, all good. For me, the extra time washing the yeast is usually worth it. YMMV