What are you Brewing 2016?

[indica86]

I need to get through some hops….
Recipe: RyePA III
Brewer: Grumpy
Style: Rye IPA
TYPE: All Grain

Recipe Specifications
————————–

Batch Size (fermenter): 23.00 l
Estimated OG: 1.070 SG
Estimated Color: 30.6 EBC
Estimated IBU: 74.5 IBUs
Brewhouse Efficiency: 75.00 %

Ingredients:
————
Amt Name Type # %/IBU
3.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
1.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
5.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 4 70.4 %
1.00 kg Munich Malt (17.7 EBC) Grain 5 14.1 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 14.1 %
0.10 kg Gladfield Roast Barley (1450.0 EBC) Grain 7 1.4 %
20.00 g Sticklebract - First Wort 60.0 Hop 8 26.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
50.00 g 007 - Steep/Whirlpool 20.0 mi Hop 10 19.4 IBUs
50.00 g Amarillo - Steep/Whirlpool 20. Hop 11 11.3 IBUs
50.00 g Sticklebract - Steep/Whirlpool Hop 12 17.9 IBUs
50.00 g 007 - Dry Hop 0.0 Days Hop 13 0.0 IBUs

 

[Coodgee]

Make a smash GP and Citra, no boil additions.

FWH during the sparge with citra to 15ibu, then whirlpool with enough citra to get another 20ibu = 35ibu total.

Dry hop with 3g per L.

Golden Citra

I was thinking just a 10 minute addition and flameout addition. What's the advantage of fwh over all late additions?

 

[Dan Pratt]

I was thinking just a 10 minute addition and flameout addition. What's the advantage of fwh over all late additions?

All the same really. I've done a number of beers with only 10m or later additions and they have been good. But some of the hoppiest beers have been from no boil additions using the Fwh and whirlpool/hopstand method.

 

[Coodgee]

Cool might have to give it a go. Never tried a fwh before. I use a grain father with a hop sock so i might have to toss in a hop bag on some fishing line to do it

 

[Dan Pratt]

It's a very small addition for the FwH to get 15ibu so when you pull the malt pipe up to drain just throw them into the kettle where the gap is between the malt pipe and kettle. It will become part of the trub when finished.

Either way it must be added when the temp is around the sparge temp to create the rounded bitterness and apparently some oils don't boil and will be in the final beer for flavour and aroma. Hard to tell though when there is a hefty late addition and dry hop.

 

[fraser_john]

05-14-2016  German Lager

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

Batch Size (L):          27.00    Wort Size (L):    27.00
Total Grain (Kg):         5.70
Anticipated OG:          1.048    Plato:            11.96
Anticipated SRM:           3.6
Anticipated IBU:          20.3
Brewhouse Efficiency:       72 %
Wort Boil Time:             90    Minutes

Actual OG:  1.048   Plato: 11.96

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 17.5     1.00 kg.  Best Maltz Vienna             Germany        1.038      4
 82.5     4.70 kg.  Pilsener                      Germany        1.038      2

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 10.00 g.     Sticklebract                      Pellet  12.00  12.8  90 min.
 10.00 g.     Sticklebract                      Pellet  12.50   7.5  20 min.


Yeast
-----
Whitelabs WLP820 Oktoberfest Lager

 

[warra48]

Haven't brewed an APA for yonks, so I thought it was time to get back and do another one.

23 litres, OG 1.050, about 41 IBU.

Will probably add a dry hop later.

Yeast was harvested from the previous brew, an American Wheat.

 

[Danscraftbeer]

40lt
Copper Ale: (some kind of ale with deliciousness)
Cross my fingers to the ferment being favourable for flavours. This wort smells so delicious like exotic nectar.
Pressure ferment up to 10psi.
Color = ~24 EBC
Bitter = ~36 IBU
Bitterness ratio = 0.71 IBU/SG
OG = 1.049
FG = ~ 1.010
ABV = ~ 5.0%

Grain:
5.2kg Marris Otter = 62.4%
2.0kg Munick Dark = 23.8%
0.5kg Crystal Dark = 5.9%
0.5 Wheat Malt = 5.9%
0.17 Acid Malt = 2.0% - (this was not needed! I had to raise the mash PH from 5.0 to 5.2) this should be excluded if I do this again.
Medium body batch sparged. pre boil ~ 60lt. After batch boilings etc.
80% Total efficiency. WTF? Wow!

Hops:
60min: 65g Pride of Ringwood = 32 IBU
Flame out: 85g Cascade cones, = 2.7 IBU (home grown dried, vac sealed frozen. Blasted in a food prossesor)
@ 80c chill whirl: 76g Gallaxy pellets
@80c chill whirl: 80g Mosaic pellets



Nottingham Ale Yeast @ 18c for 3-4 days then raise 1c per day to 22c at 7 or 8 days then chill. Transfer to serving kegs in a week or so.

 

[indica86]

Recipe: Smoked Porter
Brewer: Grumpy
Style: Robust Porter
TYPE: All Grain

Recipe Specifications
————————–

Batch Size (fermenter): 23.00 l
Estimated OG: 1.058 SG
Estimated Color: 66.2 EBC
Estimated IBU: 51.0 IBUs
Brewhouse Efficiency: 75.00 %

Ingredients:
————
Amt Name Type # %/IBU
3.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
2.00 kg Munich Malt (17.7 EBC) Grain 3 33.1 %
1.00 kg Gladfield Manuka Smoked Malt (4.0 EBC) Grain 4 16.5 %
1.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 5 16.5 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 6 16.5 %
0.50 kg Brown Malt (Simpsons) (295.5 EBC) Grain 7 8.3 %
0.35 kg Caraaroma (Weyermann) (350.7 EBC) Grain 8 5.8 %
0.20 kg Gladfield Dark Chocolate Malt (1300.0 EB Grain 9 3.3 %
33.00 g 007 - First Wort 60.0 min Hop 10 51.0 IBUs

 

[DU99]

Simcoe/Columbus Pale ale as seen what's in the glass
Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 4.663
Total Hops (g): 79.30
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 7.1 (EBC): 14.0
Bitterness (IBU): 27.5 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.916 kg Gladfield Ale malt (83.98%)
0.273 kg Wheat Malt (5.85%)
0.200 kg Gladfield Toffee Malt (4.29%)
0.183 kg Simpsons Medium Crystal (3.92%)
0.091 kg Simpsons Amber Malt (1.95%)

Hop Bill
----------------
9.3 g Columbus Pellet (14.2% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
20.0 g Simcoe Pellet (12.2% Alpha) @ 10 Minutes (Boil) (1 g/L)
25.0 g Columbus Pellet (14.2% Alpha) @ 0 Days (Dry Hop) (1.2 g/L)
25.0 g Simcoe Pellet (12.2% Alpha) @ 0 Days (Dry Hop) (1.2 g/L)

Misc Bill
----------------

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Safale US-05


Recipe Generated with BrewMate

 

[pajs]

Northern Brewer Ale.

50% Best Malz Vienna, 50% Simpson's Golden Promise. US-grown Northern Brewer (7.8) to 40 IBU, split evenly between 60, 10 & 0 minute additions. BRY-97.

 

[fletcher]

All the same really. I've done a number of beers with only 10m or later additions and they have been good. But some of the hoppiest beers have been from no boil additions using the Fwh and whirlpool/hopstand method.

how have they turned out?

i did an all el-dorado pale ale/ipa with a fwh and a 5 minute addition with shitloads of hops and it had a nice bitterness and an amazing aroma but there was no flavour 'hit' for want of a better word.

 

[Dan Pratt]

^ when getting a FWH bitterness of around 1/3 or 1/4 the total ibu and the rest from the whirlpool the flavour was solid, almost at the resinous level I'm chasing. Move the 5min to whirlpool and double the amount of hops, even triple it. Almost forget what the software calcs for ibu because its all preceptive at that time, unlike early addition bitterness. Well worth experimenting with it.

My next hoppy beer is a 6% American wheat 60% pils and 40% wheat at 64c. Columbus to 15ibu and 100g of Simcoe and 100g of Citra in the whirlpool for 20mins. The the same amount for dry hop = 10g/L

 

[mofox1]

English IPA, double batch.

Time to play with the Pearl from the vic grain bb.

OG: 1.062
IBU: 52ish
SRM: 10

80% Pearl (Thomas Fawcett FM)
9% Weyermann Abbey
7% Crisp Light Crystal
4% Torrified Wheat

Mashing high for lotsa body... 68°C

Gypsum & CaCl in the mash.

Challenger & Fuggles in for bittering (27 IBU)
2.0g/L EKG & 1.0g/L Fuggles @ 0min for another 13 IBU
3.0g/L EKG & 2.0g/L Fuggles in the cubes

Dry hop at 2.5g/L EKG & 1.5g/L Fuggles.

Yeast undecided... burton or london probably.

 

[Kingy]

Double batch stout
4.1%alc
62ebc
41 ibu

70%pale male
20%flaked barley
10%black roasted barley

Ekg at 60mins to 41 ibu

Nice and simple for a hungover brewday.

 

[fletcher]

planning on brewing a beer extremely loosely based on the reschs dinner ale from 'bronzed brews' (mainly just kept hop additions to be honest).

pilsner 80%
munich 10%
wheat 8%
crystal 2%
1.044
64c

cluster and east kent goldings to 30ibu

bry97 at 17c or wlp830 at 9c if i can be bothered to lager...probably not.

 

[Dan Pratt]

I haven't brewed for 6 weeks due to knee surgery. Planning a no chill this Sunday.

It's not Summer Ale

OG 1040
FG 1008
ABV 4.3%
IBU 20
EBC 6
Vol 20L

80% Pilsner
10% Vienna
10% flaked oats

Mashed at 64c for 60mins

60min boil

Summer Hops at 10m = 20ibu

Fermented with US05 @ 19c

Dry hopped for 2 days with:

Equinox 28g
Zythos 28g

 

[Coodgee]

I haven't brewed for 6 weeks due to knee surgery. Planning a no chill this Sunday.

It's not Summer Ale

OG 1040
FG 1008
ABV 4.3%
IBU 20
EBC 6
Vol 20L

80% Pilsner
10% Vienna
10% flaked oats

Mashed at 64c for 60mins

60min boil

Summer Hops at 10m = 20ibu

Fermented with US05 @ 19c

Dry hopped for 2 days with:

Equinox 28g
Zythos 28g

I've tried two summer ales similar to this and they both turned out quite poor. Not sure why buy each time i have gone for a late addition hop at 10 minutes to 15 ibu then a 50g dry hop of summer the first time and brooklyn the one i have now, and they don't taste or smell nice. Definitely not the clean light flavors i was going for. Any tips?

 

[Dan Pratt]

I've tried two summer ales similar to this and they both turned out quite poor. Not sure why buy each time i have gone for a late addition hop at 10 minutes to 15 ibu then a 50g dry hop of summer the first time and brooklyn the one i have now, and they don't taste or smell nice. Definitely not the clean light flavors i was going for. Any tips?

I target the pH to be bang on 5.2, this creates a crispness to the finish. Also adding gypsum to make the hops shine, using enough to get 200ppm of sulphate. The dry hop is only quick for 2days then cold crashed and keggged. Increase the keg carbonation to 2.6+ to allow the crispness and dryness to be more noticeable. Also a good clean ferment.

 

[technobabble66]

200ppm sulphate?!
That's some serious sulphate! (I think I normally hit ~65-85ppm sulphate).

What are you hitting for a "regular" beer, say an APA and an Irish Red?