What are you Brewing 2016?

[Mardoo]

My guess is that a lower gravity wouldn't stand up to the oak, so kiss serendipity hello

 

[droid]

There's problems with barrel, of the most evil kind Madhu...

TLk about that L8r

 

[mofox1]

Brew day with a mate.

Hop Thief 7 *cough* clone *cough*. With hops.

Knocking out two cubes of this, and another cube just loaded up with home grown chinook & cascade. Yum.

This one's got the Hops, Thief
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 69.0L
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.70 %
Colour (SRM): 15.6 (EBC): 30.7
Bitterness (IBU): 40.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80

Grain Bill
----------------
8.580 kg Pilsner (64.15%)
3.183 kg Munich I (23.8%)
0.700 kg Carabohemian Malt (5.23%)
0.400 kg Caraaroma (2.99%)
0.330 kg Wheat Malt (2.47%)
0.110 kg Wheat Malt, Roasted Dark (Briess Midnight Wheat) (0.82%)
0.071 kg Acidulated Malt (0.53%)

Hop Bill
----------------
30.0 g Pride of Ringwood Pellet (8.3% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
140.0 g Cascade (AU) Leaf (6.5% Alpha) @ Whirlpool (2 g/L)

Cube 1 (23L / 39 IBUs):
23.0 g Galaxy Pellet (13.4% Alpha) @ 80°C (1.0 g/L)
23.0 g Mosaic Pellet (12.6% Alpha) @ 80°C (1.0 g/L)
23.0 g Galaxy Pellet (13.4% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)
23.0 g Mosaic Pellet (12.6% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)

Cube 2 (23L / 39 IBUs):
23.0 g Galaxy Pellet (13.4% Alpha) @ 80°C (1.0 g/L)
23.0 g Mosaic Pellet (12.6% Alpha) @ 80°C (1.0 g/L)
23.0 g Galaxy Pellet (13.4% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)
23.0 g Mosaic Pellet (12.6% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)

Cube 3 (23L / 42.4 IBUs):
23.0 g Cascade (AU) Leaf (6.5% Alpha) @ 80°C (1.0 g/L)
69.0 g Chinook Leaf (10% Alpha) @ 80°C (3.0 g/L)
23.0 g Cascade (AU) Pellet (7.5% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)
23.0 g Chinook Pellet (12.7% Alpha) @ 5 Days (Dry Hop) (1.0 g/L)

Misc Bill
----------------
12.0 g Calcium Chloride @ 60 Minutes (Mash)
6.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
1.5 x Whirlfloc Tablet @ 10 Minutes (Boil)
3 tspn Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 68°C for 60 Minutes.
Fermented at 18°C with Mangrove Jacks M44 US West Coast Yeast or something else....

 

[A3k]

Here's a Dubbel I have fermenting using the syrups from these guys http://www.candisyrup.com/ . This one is Closely based on their Westmalle recipe.
I subbed the "Dingeman’s Mout Roost 900" gram for gram with Carafa Special II. Hopefully it's a good sub, but i think it may have been too much.

Very dark, but taste tests after 3 days fermenting is promising (touch wood)

Recipe Specifications
--------------------------
Batch Size (fermenter): 29.50 l
Estimated OG: 1.064 SG
Estimated Color: 26.1 SRM
Estimated IBU: 18.6 IBUs
Brewhouse Efficiency: 82.00 %

Ingredients:
------------
Amt Name Type # %/IBU
6.10 g Gypsum (Calcium Sulfate)
1.69 g Calcium Chloride
4.77 kg Pilsen (Dingemans) (1.6 SRM) 65.2 %
0.89 kg Vienna Malt (Weyermann) (3.0 SRM) 12.2 %
0.22 kg Carafa Special II (Weyermann) (415.0 SRM) 3.1 %
0.08 kg Acidulated (Weyermann) (1.8 SRM) 1.1 %
22.86 g East Kent Goldings [5.00 %] - Boil 60min 10.4 IBUs
24.58 g Styrian Goldings [5.00 %] - Boil 30.0 min 8.3 IBUs
1.3 pkg YEAST WY3787 Trappist High Gravity

Syrup into fermenter
0.45 kg Candi Syrup, D-180 (180.0 SRM) Extract 11 6.1 %
0.45 kg Candi Syrup, D-45 (45.0 SRM) Extract 12 6.1 %
0.45 kg Candi Syrup, D-90 (90.0 SRM) Extract 13 6.1 %

Cheers,
Al

 

[shacked]

Double brew day today.

• Bourbon Oaked Rye Export Stout (version 2)
• Belgian Pale

Rye FES v2
Foreign Extra Stout

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 8.575
Total Hops (g): 42.00
Original Gravity (OG): 1.072 (°P): 17.5
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 7.29 %
Colour (SRM): 37.8 (EBC): 74.5
Bitterness (IBU): 38.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 60
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Gladfield Ale (58.31%)
2.000 kg Rye Malt (23.32%)
0.375 kg Demerara Sugar (4.37%)
0.300 kg Caramunich I (3.5%)
0.300 kg Roasted Barley (3.5%)
0.200 kg Chocolate, Pale (2.33%)
0.200 kg Special-B (2.33%)
0.100 kg Acidulated Malt (1.17%)
0.100 kg Carafa I malt (1.17%)

Hop Bill
----------------
25.0 g Magnum Pellet (10.5% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
17.0 g East Kent Golding Pellet (4.7% Alpha) @ 30 Minutes (Boil) (0.8 g/L)

67 / 72 / 77C for 50 / 15 / 5 mins

2x American Medium Toast oak dominoes: baked at 125C for 30 mins and soaked in makers mark (120ml) - added to cube.

Fermented at 20°C with WLP001 / WLP013 blend.


Belgian Pale (sort of)
Belgian Specialty Ale

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.000
Total Hops (g): 25.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 4.82 %
Colour (SRM): 5.5 (EBC): 10.8
Bitterness (IBU): 31.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Grain Bill
----------------
3.000 kg Vienna (60%)
1.000 kg American 2-Row (20%)
0.500 kg Wheat Malt (10%)
0.200 kg Aromatic Malt (4%)
0.200 kg Toffee Malt (4%)
0.100 kg Acidulated Malt (2%)

Hop Bill
----------------
10.0 g Ella Pellet (14.9% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
15.0 g Ella Pellet (14.9% Alpha) @ 0 Minutes (Boil) (0.7 g/L)

Single step Infusion at 65°C for 60 Minutes. Mash out at 77C for 10 mins.

Fermented at 20°C (ramped to 25C) with Trappist/Abbey/Saison blend.

 

[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)

Got a better Brewhouse efficiency and SG was 1059 ( pre boil was 1053 ) so I added chinook @ 20mins to increase bitterness to 40ibu.

 

[technobabble66]

Just sitting on the first Sacch step

Dead Rez Red
(basically a batch of Better Red than Dead)

Vol = 25L
OG=1.048
FG=1.011
IBU=25
EBC=36
alc%=5.1

3.0kg TFFMO (inc. some Viking) (60%)
1.3kg Munich 2 (inc. some Viking) (26%)
0.3kg CaraRed (6%)
0.25kg Heritage Crystal (5%)
0.1kg Roasted Barley (2%)
0.05kg Acidulated (1%)

25g Fuggles @FWH
5g Challenger @FWH
10g Challenger @20mins (cube)
15g EKG @20mins (cube)

55/63/66/72/78 for 5/65/30/20/2 (- split sacch steps to hopefully to get a dry but full finish to the beer)
20L Mash, 18L Sparge

3g CaCl2 + 1.4g CaSO4 + 1g MgSO4 into Mash
2.7g CaCl2 + 1.3g CaSO4 + 0.9g MgSO4 +0.4g Citric acid into Sparge
1g CaCl2 + 0.5gCaSO4 + 0.5g MgSO4 into boil
(Melbourne water)

Yeast = 1469 (3rd gen)
(just waiting for my TOP clone to finished (stalled at 1.020 :angry: ) then this will go onto the yeast cake)

 

[btrots87]

This one is boiling away as I type, my pre-boil efficiency was about 11% higher than usual so I had to dilute it a bit to lower the alcohol. More beer for me though.

Golden Ale

5% ABV
~30 IBU
~7 SRM

67% Gladfield Ale
27% Wheat
5% Medium crystal
1% Acidulated Malt

Amarillo @ 60 min ~ 10 IBU
Riwaka @ 20 min ~ 12 IBU
Riwaka @ 10 min ~ 8 IBU
Whirlpool @ 80C with a mix of amarillo, riwaka and vic secret

Ferment with US05.

Trying to use up some leftover hops, looking for a pretty easy drinking refreshing ale.

 

[Coodgee]

So I just ordered 1.5kg of hops and thought I would do a really hoppy IPA. Do you think this is overkill?

Style: American IPA

Recipe Specifications
--------------------------
Boil Size: 28.00 l
Batch Size (fermenter): 23.00 l   
Estimated OG: 1.056 SG
Estimated Color: 28.8 EBC
Estimated IBU: 67.6 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
12.0 g                Gypsum
5.00 kg               Pale Malt, Maris Otter (Thomas Fawcett)  Grain         1        85.5 %        
0.50 kg               Caramel/Crystal Malt - 110L (Bairds) (26 Grain         2        8.5 %         
0.35 kg               Munich I (Weyermann) (14.0 EBC)          Grain         3        6.0 %         
5.00 g                Simcoe [13.20 %] - Boil 60.0 min         Hop           4        6.7 IBUs      
10.00 g               Centennial [10.00 %] - Boil 30.0 min     Hop           5        7.8 IBUs      
10.00 g               Simcoe [13.20 %] - Boil 30.0 min         Hop           6        10.3 IBUs     
10.00 g               Centennial [10.00 %] - Boil 20.0 min     Hop           7        6.1 IBUs      
10.00 g               Simcoe [13.20 %] - Boil 20.0 min         Hop           8        8.1 IBUs      
10.00 g               Centennial [10.00 %] - Boil 10.0 min     Hop           9        3.7 IBUs      
10.00 g               Citra [13.10 %] - Boil 10.0 min          Hop           10       4.8 IBUs      
10.00 g               Simcoe [13.20 %] - Boil 10.0 min         Hop           11       4.8 IBUs      
55.00 g               Simcoe [13.00 %] - Steep/Whirlpool  4.0  Hop           12       5.9 IBUs      
50.00 g               Centennial [10.00 %] - Steep/Whirlpool   Hop           13       4.1 IBUs      
50.00 g               Citra [13.10 %] - Steep/Whirlpool  4.0 m Hop           14       5.4 IBUs      
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         15       -             
100.00 g              Centennial [10.00 %] - Dry Hop 4.0 Days  Hop           16       0.0 IBUs      
100.00 g              Citra [12.00 %] - Dry Hop 4.0 Days       Hop           17       0.0 IBUs      
                    

---------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 15.26 l of water at 73.5 C          66.0 C        75 min        
mash out          Add -0.00 l of water and heat to 76.0 C 76.0 C        10 min

 

[Dan Pratt]

^ ^ ^ ^ aaaargh!!

Its not overkill but the malt bill, you must be ******* with me Coodgee...loll

8.5% Crystal 110L :huh:

Munich in and American IPA :blink: you have heard my dismay with that.

forget the 30 and 20mins additions, load up late @ <10m

Do the right thing for the hops, <5% crystal and no munich. Let the hops be the show and the malt the stage but no one is talking about the stage.

 

[Coodgee]

dude. The malt bill is not up for negotiation!

 

[Dan Pratt]

dude. The malt bill is not up for negotiation!

Hahaha, all good.

 

[Coodgee]

You're an ipa zealot! Haha

 

[Reman]

^ ^ ^ ^ aaaargh!!

Its not overkill but the malt bill, you must be ******* with me Coodgee...loll

8.5% Crystal 110L :huh:

Munich in and American IPA :blink: you have heard my dismay with that.

forget the 30 and 20mins additions, load up late @ <10m

Do the right thing for the hops, <5% crystal and no munich. Let the hops be the show and the malt the stage but no one is talking about the stage.

Classic American IPA was a super hoppy Amber, it's only in the last 10-15 years they've gone to super dry Pilsner malt bills. The Session episode with Lagunitas goes into this.

 

[Kingy]

Brewing up another dry stout. Trying to keep this on tap is a lot of work. Production and consumption is out of balance at the moment

Dry stout
Og 1042 Fg 1.010

70%pale
20%flaked barley
10%roasted barley

Ekg bittered to 44ibu

49°c 15min
64°c 60min

Converted a few non black beer drinkers this one.
Don't be fooled by the colour I say.
Great session beer. [emoji7]

 

[Midnight Brew]

Brewing up another dry stout. Trying to keep this on tap is a lot of work. Production and consumption is out of balance at the moment

Dry stout
Og 1042 Fg 1.010

70%pale
20%flaked barley
10%roasted barley

Ekg bittered to 44ibu

49°c 15min
64°c 60min

Converted a few non black beer drinkers this one.
Don't be fooled by the colour I say.
Great session beer. [emoji7]

Brewed an almost identical recipe of this a few weeks back. Kegging today and hand pumping with a syringe. Time to get a move on!!

 

[Topher]

Getting my brew on for the first time in a while.

Going simple for a dunkleweizen attempt 50/50 wheat/munich II. Or maybe 60/40, havent decided yet.

Then going to do a hoppy pale or american wheat with MO/Wheat/munich. Quantaties yet to be decided.

Looking forward to it!

 

[drewstertherooster]

BIAB Rauchbier today. 2.5kg german smoked and 100g carafa III in a 11.5L batch.

******* it smelt good working with smoked malt

 

[Mardoo]

I'm working on a roast chestnut Amber collaboration with DJ_L3ThAL. Step one:

ImageUploadedByAussie Home Brewer1462787760.987955.jpg

Well, we finally got a brew day together for this one, yesterday. I spent a few evenings tasting grain combos and sniffing hops to come up with the recipe. Then the problems started Let's just say that 5 kilos of roasted and pureed chestnuts is excellent for gumming up a mash, pump or RIMS tube among other things. Can't say I didn't have that feeling.

But, our Recirculating RIMS BIAB Mash Paddle and Buckets Hybrid system came through for us. We persevered though and got a lovely little wort which tastes great. I'm going with the Burton yeast, and I believe DJ_L3thAl is too. Thanks for sticking in with me through this one mate. Next time, no adjuncts

30.4% Roasted Chestnuts
60.8% Schooner Pale Malt
3.6% Simpsons Amber
3.1% Simpson's Brown Malt
2.1% Simpsons Chocolate Malt

Magnum at 60 min to 12 IBU's
Centennial and Challenger at 20 min to 8 IBU's
Centennial and Challenger at 10 min to 4.7 IBU's
Centennial, Challenger, Columbus and Crystal in the cube to 21 IBU's
Dry Hop with Centennial, Crystal and Columbus

We're both still trying to work out what the lessons learned are...

 

[DJ_L3ThAL]

BIG thanks to you too, I certainly wouldn't have done it without you [emoji3].

Who needs pumps when you have BIAB bags, 5L jugs and kitchen soup ladles at your disposal?

Some pics of the brew attached.