What are you Brewing 2016?

[Yob]

well I can give away golf and animals easily...

 

[mofox1]

Well. That just leaves strangling something, dunnit...

 

[manticle]

He may have let himself down a bit on the hobbies; golf's not very popular round here.
But never mind: a good try.

 

[Dan Pratt]

Ok back on topic. Lol

House Ale - Hop experiment

1040
1008
4.5%
20ibu

75% Pilsner
15% Vienna
10% Oats

Mashed at 64c for 60mins. Add gypsum 8g.

Boil 60mins

Hopped at 10m with equal parts to get 20ibu using:

Equinox
Summer
Zythos

Fermented with US 05 at 18c

Dry hopped with same combo = 2.5g/L

 

[Blind Dog]

Fairly hoppy pale ale (no chill)

44.6% Gladfields ale
44.6% Weyermann Pilsner
9.6% Gladfields Munich
1.1% Acidulated
15g jester at 90 (been sitting on the freezer; won't be using it for anything else) to 13IBU

Tossing up between:
Columbus at flame out followed by citra and Amarillo in the cube
Or citra and Amarillo at flame out and cascade in the cube
Any thoughts welcome

Dry hop if it needs it - expect it will need about 4g/L

est OG 1.047
est IBU 45 to 50
Stepped mashed, main sacc rest at 66C for 50min

 

[manticle]

Citra, amarillo, cascade.

 

[rude]

Ok back on topic. Lol

House Ale - Hop experiment

1040
1008
4.5%
20ibu

75% Pilsner
15% Vienna
10% Oats

Mashed at 64c for 60mins. Add gypsum 8g.

Boil 60mins

Hopped at 10m with equal parts to get 20ibu using:

Equinox
Summer
Zythos

Fermented with US 05 at 18c

Dry hopped with same combo = 2.5g/L

[emoji41]

Hey Pratty 1 How'd you get us05 to attenuate that low with that grain Bill 1008
Or is it just the way it printed out

 

[Dan Pratt]

Hey Pratty 1 How'd you get us05 to attenuate that low with that grain Bill 1008
Or is it just the way it printed out

The stats were off the top of my head so I went and checked beersmith. THe OG is actually 1042 with a final gravity of 1007

The past 4 beers with US 05 I averaged 83% attenuation. I mash at 65 or 64 for dryness which creates more fermentables.

 

[rude]

Just checked my last APA 1044 to 1012

Marris Otter 3kg
Munich 1 1.1kg
Caramunich 100g
Pale wheat 100g

73% attenuation using Fermentis uso5 2pkts rehydrated @ 18 for 2 weeks

Was mashed in high though at 67.5 c yeast nutrient used @ 10 min

Actually going back through recipes I have never got below 1010
& that was a American wheat with only 400g Munich 1
Have mashed @ 65 c but do use 1kg of Munich 1 & 100g med crystal

Might have to address this as the APA came in a bit low at ABV 4.32%

 

[Blind Dog]

Went the citra, Amarillo, cascade option on the pale ale - thanks Manticle for the response.

Also brewed a Czech pale lager
89% weyermann Pilsner
4% weyermann caraamber
4% JW wheat
3% Acidulated
Mashed at 69 for 35 min plus 20 at 72; overnight mash out at 78
2.5 litres removed before hops added and boiled to a 200ml syrup
30g Saaz at 90, same at flameout (15 min boil nc adj) and 40g in the cube

Est OG 1.040, est FG 1.013, est IBU 28
Not sure on yeast - wanted wyeast Bohemian Pilsner, but ended up with their Pilsner yeast in error (mine) which is supposedly the Budweiser (US) strain. Might just use it anyway

 

[Danscraftbeer]

Trying for refinement of Australian Pale Ale with freshest and most local ingredients.

40lt brew.
Malt
7.00kg = 92.7% Powels Malt (Crafted malted grain in my local scampering stomping grounds)
0.20kg = 2.6% Wheat Malt (Joe White)
0.20kg = 2.6% Crystal Malt 140EBC (Joe White)
0.15kg = 2.0% Acidulated Malt (Joe White)

Single Infusion mash at 63c. Mash water is Melbourne filtered and modified to (25% of Burton on Trent)
9g Gypsum
5.6g Epsom
0.4g Calcium Chloride
2.4g Baking Soda
2g Chalk
Mash water PH = 7.5. Mash turned out at PH= 5.3
Sparge water is filtered water no additives. At around PH 6.3.

90 Minute boil. Pre boil volume = 55lt. (Accumulated Batch boils).


Hops
70g Victoria. Dried Home grown.- 60min
200g Victoria fresh picked vacuume seeled frozen. Chopped. (That smelled so yummy like fruits)- Added at flame out wirl and then chill down over 40 min.

Yeast: Coopers comercial bottled sediment of 10 stubbies. Cultured up to ~ 100ml thick sediment. (has banana and fruitiness!)
Pressure fermented to maximums: 25c. 8PSI.


Target is a fresh sessionable beer with home made yummy flavour. Malty, Fruityness of yeast and fresh harvest Victoria Hop flavours.
At 4.8 to 5.2% ABV.

OG 1.043
FG 1.006
Color 10 EBC
ABV ~ 4.8%
Total efficiency will be 75%.

 

[fletcher]

brewed up a little ordinary bitter yesterday.

2gm gypsum
1.6gm epsom
0.8gm cal cl

maris otter - 86%
crystal - 6%
wheat - 5%
amber - 2%
roast barley - 1%
1.041-1.012
66c

por @ 60 - 30 ibu
willamette @ 5 - 4 ibu

in the cube currently and i have wlp013, mj's burton union, and mj's dark ale to try. suggestions? i would use wlp013 again but i've used it to excess recently and want to try other varieties. wy1469? i like characterful but not excessive.

 

[Rocker1986]

I've actually got a Bo Pils CCing at the moment that was fermented with Wy1469 (don't ask <_<) and obviously the character is different to the usual 2001 I use on it, but I didn't think it was excessive. Most of the intended flavour is dominant, it's just a little fruitier than it should have been. I reckon it'd work well in an ordinary bitter.

 

[manticle]

brewed up a little ordinary bitter yesterday.

2gm gypsum
1.6gm epsom
0.8gm cal cl

maris otter - 86%
crystal - 6%
wheat - 5%
amber - 2%
roast barley - 1%
1.041-1.012
66c

por @ 60 - 30 ibu
willamette @ 5 - 4 ibu

in the cube currently and i have wlp013, mj's burton union, and mj's dark ale to try. suggestions? i would use wlp013 again but i've used it to excess recently and want to try other varieties. wy1469? i like characterful but not excessive.

1469 is an excellent yeast. Reduce ferment temp for restrained character. Such a lovely yeast.

 

[warra48]

Odd ball brew, made up the recipe on the fly with what I had on hand. Probably closest to an American Wheat of sorts. It'll be beer, and it'll drink well, so who cares about styles?

2000 gr dark wheat weyermann
1240 gr golden promise floor malted thomas fawcett
760 gr premium pilsner weyermann
200 gr carabohemian weyermann

10 gr MHB bittering hops 60 min
20 gr cascade 10 min
15 gr galaxy flameout

Yeast nutrient and BrewBrite.

No water treatment, except it came from my kitchen tap filter.

WLP001 starter

21 litres OG 1.055 IBU 24

Wheat milled seperately first, then added to other grains and all milled together again.

100 min mash @ 66ºC, 90 min boil

 

[Kingy]

Good start to the weekend, had the day off work just about to mash in

4.6%alc
29ibu

15.5kg BB Ale
2.6kg BB Wheat
0.8kg Flaked Wheat
0.5kg Light Munich

80gms cascade 60mins
150gms cascade flame out.

 

[sponge]

Final brew numero tre (sorry mants, last one I swear.. until next time).

Kolsch/Summer Ale/Oaked APA

60% american ale
25% vienna
15% wheat

0.5g/L Mosaic @ FWH

1.045
18IBUs
WLP029 @ 17'C

Cube 1 - Kolsch: Nada
Cube 2 - Summer ale: 1g/L Mosaic @ cube, 1g/L Mosaic @ DH
Cube 3 - Oaked APA: 250g heritage xtal, 3g/L Mosaic, 5g/L fresh cascade flowers, 2g/L oak @ cube, 4g/L Mosaic, 5g/L fresh cascade @ DH

Style nazis, please don't judge.

 

[Rocker1986]

Tomorrow for the first day of my four day weekend I have decided to do another brew day. I'll be brewing the lager batch that I had planned for my home grown Hallertau hops, of which I got 36g dry off the plant this season. So, on to the recipe (obviously guessing the AA% of the home grown ones).

Home Grown Lager

Batch size = 25 litres

Grains
4.500 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 1 93.9 %
0.200 kg Munich II (Weyermann) (16.7 EBC) Grain 2 4.2 %
0.080 kg Acidulated (Weyermann) (4.5 EBC) Grain 3 1.7 %
0.010 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 4 0.2 %

Hops
12.00 g Hallertauer Hersbrucker {4.30 %} - First Wort 90.0 min Hop 5 6.4 IBUs
14.00 g Magnum {12.20 %} - Boil 60.0 min Hop 6 18.0 IBUs
36.00 g Hallertauer flowers {3.80 %} - Boil 10.0 min Hop 7 4.7 IBUs

Yeast
Wyeast 2001 Urquell Lager, from starter. Pitched and fermented at 10C, then following the quick lager schedule.

Hochkurz mash schedule; 62C for 40 mins, 71C for 30 mins, 78C mash out for 10 mins.

90 minute boil. 75% Brewhouse Efficiency predicted.

Est Original Gravity: 1.0452 SG
Est Final Gravity: 1.0086 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 29.1 IBUs
Est Color: 9.0 EBC

Definitely looking forward to tasting this one, first time I'll have used hop flowers, and they're my own home grown ones to boot.

 

[SBOB]

No long weekend for me, but brew day this weekend none the less

Going for a "kolsch", but using wyeast 1010 american wheat (its a kolsch strain apparently and brewman was out of stock of the wyeast kolsch 2565)
Using the brewtalk forum's well reviewed 'Bee Cave Brewery Kolsch'



Recipe Specifications
--------------------------
Boil Size: 29.17 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.052 SG
Estimated Color: 6.2 EBC
Estimated IBU: 36.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.37 kg Pilsner (Weyermann) (3.3 EBC) 73.7 %
1.20 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) 26.3 %
34.31 g Perle [6.30 %] - First Wort 90.0 min 30.3 IBUs
17.15 g Tettnang (Tettnang Tettnager) [4.00 %] 4.1 IBUs
17.15 g Tettnang (Tettnang Tettnager) [4.00 %] - 1.6 IBUs
1.0 pkg Wyeast 1010 American Wheat

 

[Midnight Brew]

British Brown Ale / 1045 / 4.2-4.4%
85% TFFM Maris Otter
10% Caraaroma
5% Simpsons Brown Malt

52/63/67/72/78 for 10/10/50/10/10

Brambling Cross, Northdown and Challenger FWH to 25IBU
Too many UK strains in my collection to chose from so most likely two of the recent Wyeast PC strains.

Hit all numbers and forgot the Whirlfloc so will be interesting to see if the brew is cloudy cause it still dropped out pretty good in the kettle.