What are you Brewing 2016?

[Judanero]

Brewed this today, slight variation of one of my house browns (thought I still had pacifica pellets but didn't, in no way similar but subbed with Mosaic).

I will tweak this a bit further, the initial incarnation was born of a need to use up some grains- the result was sensational-so I stuck with the grain bill, but I'm sure it can be reduced without discernible detriment.

Samuels Brothers Winter Brown Ale (23L No chill)

24.5% Golden Promise (Was previously Maris)
24.5% JW Trad Ale
16.3% JW Wheat
16.3% Best Munich I
10.1% Best Red X
3.3% Choc Wheat (Was previously Carafa III)
4.9% Caramunich III (Was previously dark xtal)
4.2g CaCl

Bittering : Super Alpha (Dr Rudi) 21.9 ibu @ 80 mins

Cube hop : 30g Willamette (5.5%AA)
20g Cascade (7.6%AA)
10g Mosaic (12.5%AA) (Was previously Pacifica)
10g Stricklebract (12.3%AA)

NB: Using a 20 min steep profile in Beersmith the cube hops = 17.1 ibu

Yeast has always been either 05/1056, 1084, wlp022, 002, or 005.. I prefer 022 & 1056, but will likely use wlp001 (have handy) or top crop some 1882 from the ESB I'll pitch tomorrow.

 

[Judanero]

Mashing at the moment:

Samuels Brothers Pale (No Chill 23L)

3 kg Heidelberg
2 kg JW Trad ale
1 kg Best Munich I
200g Caramunich III
2g CaCl, 3g CaSO4

Mash @ 66 for 60

Bittering: POR 27.1 ibu

Cube hop: 50g Riwaka (8.3 ibu when using 20 min steep profile on Beersmith)

Will probably use 001 for yeast, decided to top crop the 1882 for the brown ale above

 

[Brownsworthy]

Sounds lovely Juddy.

That reminds me I've got 100g Riwaka in the freezer to use up.

 

[Judanero]

You'll love them Brownie, great hop!

 

[bevan]

Brewed a BrewDog Hop Fusion yesterday.
Using Brewsmith I made some adjustments to suit BIAB and how much grain I had.

BIAB and No-Chill
Batch size: 19L
OG: 1053, I got 1045 (did a 75 min mash will do a 90 min next time)
SG: 1012
4.55kg Pale Malt JW Trad ale
9g Chinook - 90 min
16g Amarillo - Cube
15g Mosaic - Cube
10g Chinook - Cube
62g Amarillo - Dry Hop 4 day
62g Mosaic - Dry Hop 4 day
62g Chinook - Dry Hop 4 day

Will ferment on Monday.
Wyeast 1056 American Ale

 

[Dan Pratt]

Planning a Winter Porter for the Nitro setup now its getting colder. brewing on the public holiday monday.

This is a recipe that someone listed a few months ago and I have 1kg of Brown malt and think this would be a good show case for that malt.

1850 Porter

OG 1052
FG 1014
ABV 4.8%
IBU 32
EBC 50
Vol 20Lt
Eff 70%

Mashed @ 67c for 1hr

82% Maris Otter
13% Brown Malt
5% Black Patent

Boiled for 1hr

Magnum @ 60mins = 22 ibu
Chinook @ 10mins = 10 ibu

Fermented with Burton Ale 023 @ 18c



B)

 

[Rocker1986]

I'm finally doing another brew day on Saturday. I'm brewing my red ale again, except this time I'm dropping it to a 21 litre batch, because winter has finally decided to rear its ugly head and by the time this batch is ready to package, it will be too cold for the ale yeast to carbonate any surplus bottles, and the following batch going into the FV is a Bo Pils, so it's a keg only batch. I have ditched the Magnum addition for this smaller batch because at 4g, it's pretty pointless. Instead I simply left the Cascade and Centennial additions as they are for the 25 litre batch to gain approximately the same IBUs. I also dropped the black malt amount slightly to try to make the beer look a little lighter in colour.

Grains
3.350 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 89.8 %
0.250 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2 6.7 %
0.085 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 2.3 %
0.045 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 4 1.2 %

Hops
20.00 g Cascade {7.80 %} - First Wort 75.0 min Hop 5 23.0 IBUs
20.00 g Centennial {10.00 %} - Boil 20.0 min Hop 6 15.5 IBUs

Yeast
West Yorkshire Ale (Wyeast Labs #1469) Fermented at 18-19C.

Mash at 66C for 90 minutes, then 78C mashout for 10 minutes. 75 minute boil.

Est Original Gravity: 1.0417 SG
Est Final Gravity: 1.0122 SG
Estimated Alcohol by Vol: 3.9 %
Bitterness: 38.5 IBUs
Est Color: 30.7 EBC

I may or may not dry hop it with Cascade as per the original recipe, will decide that once it's in the FV I think.

Will be nice to have this on tap again soon!

 

[Matplat]

I know it's off topic, but besides insisting on every road intersection bring called a junction, the phrase 'heat pump' is probably my favourite taswegian expression. It is beautifully literal.

If you ever study thermodynamics, you'll find that 'heat pump' is the 'technical' term....

 

[shacked]

Got a yeast cake of 830, so made up a lager with a bit of extra hop.

70% Gladfield american ale
10% brown rice syrup
10% Weyermann Vienna
4% Gladfield toffee
4% Melanoidin
2% Acid

Mash: 63 / 72 / 76C for 45 / 15 / 10 mins

OG: 1.049

60 min boil; 33 IBU from:
25g Motueka at FWH:
25g Motueka + 20g Nelson Sauvin in the cube

Might keg hop with Ella or 007 if need be.

 

[Mr B]

Doing this one hopefully tommoz pending in laws etc

[SIZE=10pt]Recipe: Janets Brown Ale B Version [/SIZE]
[SIZE=10pt]Brewer: Mr B[/SIZE]
[SIZE=10pt]Asst Brewer: [/SIZE]
[SIZE=10pt]Style: American Brown Ale[/SIZE]
[SIZE=10pt]TYPE: All Grain[/SIZE]
[SIZE=10pt]Taste: (30.0) [/SIZE]

[SIZE=10pt]Recipe Specifications[/SIZE]
[SIZE=10pt]--------------------------[/SIZE]
[SIZE=10pt]Boil Size: 64.48 l[/SIZE]
[SIZE=10pt]Post Boil Volume: 59.28 l[/SIZE]
[SIZE=10pt]Batch Size (fermenter): 55.00 l [/SIZE]
[SIZE=10pt]Bottling Volume: 55.00 l[/SIZE]
[SIZE=10pt]Estimated OG: 1.053 SG[/SIZE]
[SIZE=10pt]Estimated Color: 18.5 SRM[/SIZE]
[SIZE=10pt]Estimated IBU: 26.3 IBUs[/SIZE]
[SIZE=10pt]Brewhouse Efficiency: 75.00 %[/SIZE]
[SIZE=10pt]Est Mash Efficiency: 77.7 %[/SIZE]
[SIZE=10pt]Boil Time: 60 Minutes[/SIZE]

[SIZE=10pt]Ingredients:[/SIZE]
[SIZE=10pt]------------[/SIZE]
[SIZE=10pt]Amt Name Type # %/IBU [/SIZE]
[SIZE=10pt]10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 - [/SIZE]
[SIZE=10pt]5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - [/SIZE]
[SIZE=10pt]5.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - [/SIZE]
[SIZE=10pt]10.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 4 80.0 % [/SIZE]
[SIZE=10pt]1.00 kg Wheat Malt, Malt Craft (Joe White) (1.8 Grain 5 8.0 % [/SIZE]
[SIZE=10pt]0.50 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 4.0 % [/SIZE]
[SIZE=10pt]0.50 kg Carapils (Briess) (1.5 SRM) Grain 7 4.0 % [/SIZE]
[SIZE=10pt]0.50 kg Chocolate (Briess) (350.0 SRM) Grain 8 4.0 % [/SIZE]
[SIZE=10pt]50.00 g Northern Brewer [8.50 %] - Boil 60.0 min Hop 9 19.4 IBUs [/SIZE]
[SIZE=10pt]30.00 g Cascade [5.50 %] - Boil 10.0 min Hop 10 2.7 IBUs [/SIZE]
[SIZE=10pt]30.00 g Northern Brewer [8.50 %] - Boil 10.0 min Hop 11 4.2 IBUs [/SIZE]
[SIZE=10pt]20.00 g Cascade [5.50 %] - Dry Hop 0.0 Days Hop 12 0.0 IBUs [/SIZE]


[SIZE=10pt]Mash Schedule: Temperature Mash, 1 Step, Medium Body[/SIZE]
[SIZE=10pt]Total Grain Weight: 12.50 kg[/SIZE]
[SIZE=10pt]----------------------------[/SIZE]
[SIZE=10pt]Name Description Step Temperat Step Time [/SIZE]
[SIZE=10pt]Saccharification Add 32.60 l of water at 73.1 C 66.7 C 60 min [/SIZE]
[SIZE=10pt]Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min [/SIZE]

[SIZE=10pt]Sparge: Fly sparge with 44.40 l water at 75.6 C[/SIZE]

But mashing with sparge and sparging with mash vols

 

[fraser_john]

06-11-2016  Bock 2016

System efficiency 92%

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 51.8     3.22 kg.  Pilsener                      Germany        1.038      2
 23.4     1.45 kg.  Best Maltz Vienna             Germany        1.038      4
 23.4     1.45 kg.  Weyermann Munich I            Germany        1.038      8
  1.3     0.08 kg.  Weyermann Caraaroma           Germany        1.034    178

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 66.65 g.     Hallertau Hersbrucker             Pellet   3.30  19.2  67 min.
 24.00 g.     Hallertau Hersbrucker             Pellet   3.30   4.1  20 min.


Yeast
-----

White Labs 830 Oktoberfest - yeast cake from prior German Laker

 

[Midnight Brew]

House mild variation for Mardoo and me.

Had it all happening today. Bottled my first batch of cider, had a bit of a cleanout, pitched last weekends DIS and now the final cleanup and ales that follow. To top it all off I found a crate of king browns that contain an Irish Red. The esters are so damn pleasant.

Midnight Mild
85% TFFMMO
7% Caraaroma
5% Midnight Wheat
3% Caramunich III
70/72/78 for 45/10/10
FWH Brambling Cross to .5 BU ratio
WLP022 Essex Ale
1038 down to 1012 for 3.4%

 

[Helles]

2 brews today both NC
1 Doppelbock of 1.070 80 lts some will be fermented as a bock with a bit extra boiled water
1 APA 110 lts all home grown hops

Doppelbock
10kg wey Dark munich
10kg Wey bo Pils
400g choc
300g Carafa II
160 g hallertauer 19 IBU
2 Hr boil

Apa All hops home grown
18 kg Pale malt
1.5 kg Caramalt
1kg Munich
120g Chinnook FWH
115 Chinnook 10 min
230g Cascade 10 min
90 min boil OG 1.053

 

[Kingy]

Nice what yeast are you using on the bocks? Been a few years since I brewed a doppelbock. Yum.

 

[Danscraftbeer]

Next brew maybe Monday. No style target. Looks good in the Specialty Beer Profile

Toasty Oat Dark Ale?? .
40lt yield:
OG = 1.057
FG est = 1.017
IBU = 31
Color = 44 EBC
ABV = 5.3%

8.0kg Powels Ale Malt. =72.1%
1.0kg Rolled Oats roasted =9.0%
0.5kg Smoked Malt = 4.5%
0.5kg Dark Munick = 4.5%
0.5kg Dark Crystal = 4.5%
0.2kg Chocolate = 1.8%
0.2kg Midnight Wheat = 1.8%
0.2kg Lactose = 1.8%

Mashed at 68c.


35g Magnum 90min
20g EKG 60m
20g EKG 20m
1 Whirfloc tablet 15m
20g EKG 5m
40g EKG hop stand at 80c for ~ 20min.

Brewed at 16c with Nottingham yeast 1st recycle. Pressure fermented at 8psi for 4 days then tighten release valve and raise 1c per day for 4 days will end up ~18-20psi for natural carbonation level of around 1.8 to 2.1. (guesstimation)
Chill over a week to 4c. Co2 forced transfer to 2 serving kegs. Will Oak one keg. Best to let condition at room temp for weeks at least. If I can.

 

[Helles]

Nice what yeast are you using on the bocks? Been a few years since I brewed a doppelbock. Yum.

Not sure at the moment Got some dried saflager but not real keen on it
Might try a bock with it see how it goes
Save the doppelbock for a liquid yeast

 

[droid]

droid juice an inappropriate DIPA

1084 - 1014 = 9.19%
97ibu
pearl malt 100% mashed at 64 for 90mins
magnum @ 60min = 29.6 ibu
magnum @ 20min = 13.45ibu
cascade @ 20min = 16.73ibu
cascade @ 0min = 3.18 ibu 1g/l
mosaic @ 0min = 34 ibu 3g/l

us05 @ 18

decocting once to get some complexity in the malt
mashing low and for 90min for a medium dry finish

With a couple of points left before FG it will go into a sparkling white wine barrel to pull out that "Nelson Sauvin" flavour but possibly some oak will come with it which would make it inappropriate for a DIPA so would have to go into the spec category. If the sparkling flavour doesn't come through I'll dry hop it with Nelson Sauvin and Mosaic

I've done an APA with a mix of dry hops that was Nelson Sauvin and Mosaic and I could see it doing well in a bigger beer, time will tell

 

[fletcher]

droid juice an inappropriate DIPA

1084 - 1014 = 9.19%
97ibu
pearl malt 100% mashed at 64 for 90mins
magnum @ 60min = 29.6 ibu
magnum @ 20min = 13.45ibu
cascade @ 20min = 16.73ibu
cascade @ 0min = 3.18 ibu 1g/l
mosaic @ 0min = 34 ibu 3g/l

us05 @ 18

decocting once to get some complexity in the malt
mashing low and for 90min for a medium dry finish

With a couple of points left before FG it will go into a sparkling white wine barrel to pull out that "Nelson Sauvin" flavour but possibly some oak will come with it which would make it inappropriate for a DIPA so would have to go into the spec category. If the sparkling flavour doesn't come through I'll dry hop it with Nelson Sauvin and Mosaic

I've done an APA with a mix of dry hops that was Nelson Sauvin and Mosaic and I could see it doing well in a bigger beer, time will tell

mate that sounds absolutely sensational. i think i dribbled on my shirt thinking about how that would taste. yep. yep i did.

 

[djgilmore]

Time for an IPA. Recipe is from Can you brew it but i adjusted the cyrstal based on what i had (recipoe called for just 0.59Kg pale crystal)

2016 Green Flash
American IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 6.990
Total Hops (g): 210.00
Original Gravity (OG): 1.070 (°P): 17.1
Colour (SRM): 8.9 (EBC): 17.5
Bitterness (IBU): 97.9 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90

Grain Bill
----------------
5.800 kg Pilsner - Joe White Export (82.98%)
0.590 kg Carapils (Dextrine) (8.44%)
0.300 kg Crystal - Simpsons Heritage (4.29%)
0.200 kg Crystal 10 (2.86%)
0.100 kg Acidulated Malt (1.43%)

Hop Bill
----------------
14.0 g Simcoe Pellet (14.1% Alpha) @ 90 Minutes (Boil) (0.6 g/L)
7.0 g Columbus Pellet (16.4% Alpha) @ 60 Minutes (Boil) (0.3 g/L)
7.0 g Simcoe Pellet (14.1% Alpha) @ 60 Minutes (Boil) (0.3 g/L)
7.0 g Columbus Pellet (16.4% Alpha) @ 30 Minutes (Boil) (0.3 g/L)
7.0 g Simcoe Pellet (14.1% Alpha) @ 30 Minutes (Boil) (0.3 g/L)
21.0 g Columbus Pellet (16.4% Alpha) @ 15 Minutes (Boil) (0.9 g/L)
21.0 g Simcoe Pellet (14.1% Alpha) @ 15 Minutes (Boil) (0.9 g/L)
28.0 g Cascade Pellet (9.3% Alpha) @ 10 Minutes (Boil) (1.2 g/L)
14.0 g Columbus Pellet (16.4% Alpha) @ 1 Minutes (Boil) (0.6 g/L)
14.0 g Simcoe Pellet (14.1% Alpha) @ 1 Minutes (Boil) (0.6 g/L)
14.0 g Amarillo Pellet (8.4% Alpha) @ 0 Days (Dry Hop) (0.6 g/L)
14.0 g Cascade Pellet (9.3% Alpha) @ 0 Days (Dry Hop) (0.6 g/L)
14.0 g Centennial Pellet (11.1% Alpha) @ 0 Days (Dry Hop) (0.6 g/L)
14.0 g Columbus Pellet (16.4% Alpha) @ 0 Days (Dry Hop) (0.6 g/L)
14.0 g Simcoe Pellet (12.2% Alpha) @ 0 Days (Dry Hop) (0.6 g/L)
Misc Bill
----------------
6.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
0.5 g Whirlfloc Tablet @ 10 Minutes (Boil)
2.2 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 65°C for 60 Minutes.
Fermented at 20°C with Safale US-05


Recipe Generated with BrewMate

First time using Columbus hops. Smelled quite oniony.

 

[droid]

Wow! 15kg grain bill of pearle. Had 1kg left over so milled it in aswell.
New infusion mash tun
Sposed to be BG of 1047
Did three small decoctions during the mash during the 90 minutes
BG 1065 !!!
More water?
Pfft nah, let's see what this sucker punches out at
More ibu's me thinks