What are you Brewing 2016?

[waggastew]

Jamil's Evil Twin Clone, copied from Brewsmith Database. Mash Eff was a bit low, I still think I need to double mill. Hope the beer will be as balanced as the commercial version.

Recipe: Evil Twin (JP Killer Edition)
Brewer: 
Asst Brewer: 
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 34.12 l
Post Boil Volume: 29.12 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 21.00 l
Estimated OG: 1.067 SG
Estimated Color: 17.9 SRM
Estimated IBU: 37.7 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 73.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3.40 kg               Pale Malt (2 Row) US (2.0 SRM)           Grain         1        40.3 %        
3.40 kg               Pilsner (2 Row) Ger (2.0 SRM)            Grain         2        40.3 %        
0.87 kg               Caramel/Crystal Malt - 80L (80.0 SRM)    Grain         3        10.4 %        
0.65 kg               Munich Malt (9.0 SRM)                    Grain         4        7.7 %         
0.06 kg               Roasted Barley (300.0 SRM)               Grain         5        0.8 %         
0.04 kg               Carafa II (412.0 SRM)                    Grain         6        0.5 %         
20.00 g               Columbus (Tomahawk) [14.00 %] - Boil 60. Hop           7        24.2 IBUs     
0.51 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        8        -             
30.14 g               Citra [12.00 %] - Boil 5.0 min           Hop           9        6.2 IBUs      
30.14 g               Columbus (Tomahawk) [14.00 %] - Boil 5.0 Hop           10       7.3 IBUs      
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         11       -             
28.71 g               Citra [12.00 %] - Dry Hop 8.0 Days       Hop           12       0.0 IBUs      
14.35 g               Columbus (Tomahawk) [14.00 %] - Dry Hop  Hop           13       0.0 IBUs      
31.58 g               Citra [12.00 %] - Dry Hop 5.0 Days       Hop           14       0.0 IBUs      
14.35 g               Columbus (Tomahawk) [14.00 %] - Dry Hop  Hop           15       0.0 IBUs      


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 8.43 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 24.49 l of water at 74.0 C          65.0 C        60 min        

Sparge: Batch sparge with 2 steps (2.27l, 18.31l) of 75.6 C water
Notes:
------

 

[droid]

I am interested in the result. Decoction and a longer boil will certainly give you maillard products, but I am sceptical about whether they will result in any significant caramelisation. Caramelisation requires very high temperatures and very concentrated sugar: when you make a caramel when cooking you use very little water and need very high and direct heat.

well it's a bit ******* late now Grant! my fault just got back in

but I got 2 decoctions boiling pretty good and I thought I might get something from the carapils too which I doubled by accident, but worried about too much choc

i'll bring one extra to vicbrew so you can try it - and i will be ready to bitch slap the "not enough caramel" face, hehe

 

[Mardoo]

Yep, caramelisation requires low moisture content. However if you pull SFA liquid for the decoction you MIGHT actually get some caramelisation of the grain.

Edit: Bit o' research says most sugars we're concerned with caramelise around 160C, 110C for fructose and 180C for maltose. Rate of caramelisation is accelerated in pH conditions below 3 and above 9, so not effectively for what we do.

 

[droid]

two very stiff ... decoctions, ie moist grain but no excess liquid until the grain was heated in the separate pot and produced liquid, then boiled, it might not be caramel but it's malty and chocolatey

was going to do more decoctions but had an audience and was too busy talkin...

who knows - but I'm guessing it's time to move on

 

[Mardoo]

I like a stiff decoction with some moist grain.

 

[waggastew]

Update on this one:

Jamil's Evil Twin Clone

Krausen cranking 8hrs in. Second brew with pure 02 setup, gotta be the best $100 I have spent on the brewery in a long time!

 

[Dan Pratt]

America IPA

The Fro

OG 1063
FG 1010
ABV 6.9%
IBU 68
EBC 8

91% Maris Otter
5% Carapils
4% Dex

Mashed @ 65c

Boiled for 60mins

FWH with Warrior = 35Ibu

Whirlpool for 20mins with:

100g Amarillo
100g Chinook

Fermented with English Ale 007 @ 19c

Dry Hopped with 6g/L - Amarillo/Chinook for 3days

:icon_drool2:

 

[Reman]

Red IPA mk II
OG 1.070
FG 1.018
IBU 70
95% Pilsner
5% Caraaroma
Mash @ 66c for 60mins
Boil 60mins
30mins 16.3ibu Vic Secret, 17.3ibu Topaz, 14.3ibu Galaxy
10mins 7.7ibu Vic Secret, 7.8ibu Topaz, 6.6ibu Galaxy
Pitch 2L starter of WLP009 at 18c
5 day dry hop 0.6g/l each of Vic Secret, Topaz, Galaxy
Only hitch so far is my OG taking a bit hit and coming out at 1.063. Currently at 15c, so hopefully will come up over the next day.

Scored 36 and 39 in the ESB comp, entered as a straight American IPA. Technically it also qualified as an Australian IPA......but there you go.

It got dinged mostly for being too malty (as in malt and hops were balanced) and only medium carb.

Really happy with the result and not too far off 1st at 39.5.

 

[menoetes]

Just put down today via BIAB. A favorite recipe that I am forever tinkering with...

Otterman IPA v.3.0
Batch size: 23lt
Est OG: 1.052
Est FG: 1.013
Est IBUs: 42.1
Est. ABV: 5.1% (after bottling)

86% Bairds Soft Red Wheat Malt (Torrified Wheat Malt)
6% Bairds Maris Otter Pale Ale Malt
4% Bairds Medium Crystal Caramel Malt
4% Bairds Amber Malt

27g of Chinook 13%AA @ 25min (to 23 IBUs)
27g of Nelson Sauvin 11.5%AA @ 15min (to 14 IBUs)
27g of Cascade 7.8%AA @ 5min (to 5 IBUs)

15g each of Chinook & Cascade to Dry Hop.around day 5 or so.

Mangrove Jack's British Ale Yeast M07 - rehydrated

Mashed in @ 66.1'c
Mashed out @ 72.7'c

Added 4g CaCl, 8g CaSo4, 4g Calcium Carbonate & 2g of Brewtan B to strike water. 4g of Yeast Nutrient and 4g of Brewbrite @ 5 minutes before flameout.

 

[shacked]

Having a crack at a Belgian IPA today. Not sure how it's going to turn out but I'm going to give it a go anyway.

Belgian IPA v1


Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.925
Total Hops (g): 205.00
Original Gravity (OG): 1.057 (°P): 14.0
Final Gravity (FG): 1.007 (°P): 1.8
Alcohol by Volume (ABV): 6.49 %
Colour (SRM): 8.6 (EBC): 16.9
Bitterness (IBU): 51.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 90

Grain Bill
----------------
5.000 kg Pilsner (84.39%)
0.375 kg Demerara Sugar (6.33%)
0.250 kg Gladfield Light Crystal (4.22%)
0.200 kg Aromatic Malt (3.38%)
0.050 kg Acidulated Malt (0.84%)
0.050 kg Candi Sugar, Dark (0.84%)

Hop Bill
----------------
10.0 g Stickebract Pellet (14% Alpha) @ 90 Minutes (First Wort) (0.5 g/L)
30.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (1.4 g/L)
30.0 g 007 Pellet (14.6% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)
35.0 g Mosaic Pellet (11.5% Alpha) @ 0 Minutes (Aroma) (1.6 g/L)
20.0 g Cascade Pellet (7.8% Alpha) @ 14 Days (Dry Hop) (0.9 g/L)
20.0 g Mosaic Pellet (11.5% Alpha) @ 14 Days (Dry Hop) (0.9 g/L)
30.0 g Cascade Pellet (7.8% Alpha) @ 11 Days (Dry Hop) (1.4 g/L)
30.0 g Mosaic Pellet (11.5% Alpha) @ 11 Days (Dry Hop) (1.4 g/L)

Misc Bill
----------------
7.0 g Calcium Chloride @ 60 Minutes (Mash)
3.0 g Epsom Salt (MgSO4) @ 60 Minutes (Mash)
8.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
1.0 g Whirlfloc Tablet @ 15 Minutes (Boil)
1.0 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 65°C for 90 Minutes.
Step at 72C for 15
Mash out at 77C for 5
Fermented at 18°C with House Trabbey Saison Blend

 

[Reman]

Flanders Red
OG 1.050

10% Aromatic
5% Special B
75% Vienna
10% Wholemeal flour
7.3ibu @ 60min Hallertau Mitt
WLP665 Flemish Ale

Put into 3 5L carboys to age for 18 months

This is still bubbling away! When I poured the vial in I got a bit too excited so about 3/4 went into one carboy. So I tipped 1/4 into another and topped off the third with some wort from the first.

They have all fermented at different speeds. It will be interesting to see what the differences will be in the taste by the end.

Anyone have any ideas on how long I'll see bubble forming with a mixed culture running about 12-14 degrees?

 

[Coodgee]

America IPA

The Fro

OG 1063
FG 1010
ABV 6.9%
IBU 68
EBC 8

91% Maris Otter
5% Carapils
4% Dex

Mashed @ 65c

Boiled for 60mins

FWH with Warrior = 35Ibu

Whirlpool for 20mins with:

100g Amarillo
100g Chinook

Fermented with English Ale 007 @ 19c

Dry Hopped with 6g/L - Amarillo/Chinook for 3days

:icon_drool2:

Needs another 1kg of dark crystal!! Haha

 

[Danscraftbeer]

Loads of lager yeast for some bigger beers.

This simple little darky: (Tropical Stout)???
20lt Brew
OG = 1.073
FG = ~ 1.014
IBU = ~47
Color = 72.8 EBC
ABV = ~ 7.7%

6.0kg Marris - 88.9%
0.5kg Carafa special - 7.4%
0.25 Crystal - 3.7%

40g Magnum 60min

W-34/70

When I get my improved brew room Patio/Pergola thing set up. I've got (want to do) recipes building up.
Kegmenting is so good. I recycle yeast with no exposures just like my beers are done all the way with no exposures.
I transfer the beer to serving kegs via co2 pressure. Then to harvest the yeast I transfer some clean water into the emptied kegmenter to wash the yeast cake. Swish and shake etc. Then transfer back into PET bottles with carb Caps via Co2 pressure etc. Refrigerate. The cake settles to about 1/3 of the bottle. Reap those valuable yeasties.
How farkin good is that? I'm stoked with it anyhow.
So now I have about a litre of thick cake Harvested W-34/70 from a Pilsner that I'm happy with. :chug:

Cant wait to brew again...

 

[Rocker1986]

Brew day tomorrow and I guess I'll wander down the road at some stage and vote for some muppets… Anyway, I'm doing another Bohemian Pilsner and this time it'll be fermented with the proper bloody yeast. Will be pitching the yeast on Monday, so this batch will also only stay in the cube for about 2 days.

Based on 75% Brewhouse Efficiency; 25 litre intended batch size

Grains
4.750 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 6 94.7 %
0.160 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.2 %
0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 2.0 %
0.007 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.1 %

Hops
50.00 g Saaz {3.40 %} - First Wort 90.0 min Hop 10 21.0 IBUs
35.00 g Saaz {3.40 %} - Boil 80.0 min Hop 11 13.1 IBUs
50.00 g Saaz {3.40 %} - Boil 15.0 min Hop 12 8.8 IBUs

Yeast
1.0 pkg Urquell Lager (Wyeast Labs #2001) - This is actually harvested yeast that is currently growing in a starter (probably finished growing now though). Bought the original smack pack in April last year and it's still going strong.

Mash schedule: 63C for 40 minutes, 71C for 30 minutes, 78C mash-out. 90 minute boil.

The Stats
Est Original Gravity: 1.0473 SG
Est Final Gravity: 1.0090 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 42.9 IBUs
Est Color: 9.6 EBC

This lot of Saaz has a higher AA% than the previous lot I used, so I adjusted the 80 minute addition as a result of this. Originally I had it at 30g but I thought I'd just bump up the bitterness slightly as I have found them a tad sweet in the past.

Looking forward to this being on tap again!

Should have some surplus bottles too if I get the full 25 litres.

 

[manticle]

Nothing apparently because the order I was expecting has not arrived.

Couple of beers to keg that I'm dubious about, vote, plant broccoli, draw a dead mouse, try and bust out a double next week if I find out where my stuff is.

 

[Tahoose]

Knocked out 60ltrs of stout at 1:053, was aiming for 1:050. Single infusion for 1hr then use hex to raise to mash out. No sparge.

85% ale
4% med crystal
4% dark crystal
5% choc
2% roast barley

30ibus with ekg fwh 60mins

20ltrs fermented with saison yeast

The rest will fermented with west coast ale (bry-97)

The split will be;
5litres Whisky stout
5 litres port stout
5 litres cherry stout
5 litres raspberry stout

Remainder in to a cube/cask for the handpump

 

[bconnery]

Being a dutiful husband and putting down a couple of beers for my wife's birthday

A new world pils

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l      
Boil Size: 28.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.044 SG
Estimated Color: 4.7 SRM
Estimated IBU: 29.8 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
1500.00 g             Munich I (Weyermann) (7.1 SRM)           Grain         2        37.5 %        
30.00 g               Motueka [6.60 %] - Boil 60.0 min         Hop           3        20.9 IBUs     
35.00 g               Motueka [6.60 %] - Boil 10.0 min         Hop           4        8.8 IBUs      
2.0 pkg               SafLager Swiss Lager (DCL/Fermentis #S-1 Yeast         5        -             
2500.00 g             Pilsner (Weyermann) (1.7 SRM)            Grain         1        62.5 %        

Then an ESB for malty goodness as she prefers more malt driven beers.

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l      
Boil Size: 28.00 l
Bottling Volume: 21.50 l
Estimated OG: 1.047 SG
Estimated Color: 18.6 SRM
Estimated IBU: 36.0 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
150.00 g              Pale Chocolate Malt (Thomas Fawcett) (35 Grain         5        3.4 %         
65.00 g               Bramling Cross [5.00 %] - Boil 60.0 min  Hop           6        31.6 IBUs     
25.00 g               Bramling Cross [5.00 %] - Boil 10.0 min  Hop           7        4.4 IBUs      
2900.00 g             Pale Malt, Perle Floor Malted (Thomas Fa Grain         1        66.7 %        
1.0 pkg               Craftbrewer English Ale                  Yeast         8        -             
1000.00 g             Munich I (Weyermann) (7.1 SRM)           Grain         2        23.0 %        
150.00 g              Crystal, Dark (Thomas Fawcett) (116.8 SR Grain         3        3.4 %         
150.00 g              Gladfield Shepherds Delight Malt (152.3  Grain         4        3.4 %

 

[Judanero]

Samuels Brothers Altbier (No Chill 23L)

56.4% Red X
18.8% Best Malz Munich I
18.8% WEY Vienna
1.9% WEY Carafa special III
4.2g CaCl
Mash at 68 for 60

Hallertauer Mittlefruh FWH to 33 ibu

90 min boil

Cube hop: Hallertauer Mittlefruh to ~ 6 ibu

Yeast will be WLP029

 

[Fraser's BRB]

SWMBO flies out with the young fella on Friday morning, not to return until Monday so it's Brewpalooza and Kegmageddon at my place this weekend.

3 beers to keg
yet to be named Hoppy APA
The Weasel's Mittens (V2) ESB
yet to be named American Brown (possibly Crystal Fighter due to the 30% crystal bill)

3 beers to brew
Dano's Hop Hog, will be my first IPA, big fan of the original so if this recipe comes close, it should be a cracker.
The Druid's Sleeve Celtic Red
Rolled Gold Oatmeal Stout

Recipes (I'll skip Dano's as you've all seen that)

Recipe: The Druid's Sleeve
Brewer: BRB
Asst Brewer: 
Style: Irish Red Ale
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 27.89 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 22.00 l
Estimated OG: 1.053 SG
Estimated Color: 32.6 EBC
Estimated IBU: 18.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.474 kg              Pale Malt, Maris Otter (5.9 EBC)         Grain         1        90.9 %        
0.182 kg              Caramel/Crystal Malt - 40L (78.8 EBC)    Grain         2        3.0 %         
0.182 kg              Caramel/Crystal Malt -120L (236.4 EBC)   Grain         3        3.0 %         
0.182 kg              Roasted Barley (591.0 EBC)               Grain         4        3.0 %         
35.00 g               East Kent Goldings (EKG) [5.00 %] - Boil Hop           5        18.1 IBUs     
1.0 pkg               Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast         6        -             


Mash Schedule: BRB Single Infusion Mash, Batch sparge
Total Grain Weight: 6.020 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Add 20.00 l of water at 74.0 C          67.0 C        60 min        
Mash Out          Heat to 75.0 C over 4 min               75.0 C        10 min

Recipe: Rolled Gold
Brewer: BRB
Asst Brewer: 
Style: Oatmeal Stout
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 27.89 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 22.00 l
Estimated OG: 1.054 SG
Estimated Color: 66.1 EBC
Estimated IBU: 26.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.572 kg              Pale Malt, Maris Otter (5.9 EBC)         Grain         1        72.9 %        
0.483 kg              Oats, Flaked (2.0 EBC)                   Grain         2        7.7 %         
0.365 kg              Chocolate Malt (886.5 EBC)               Grain         3        5.8 %         
0.365 kg              Victory Malt (49.3 EBC)                  Grain         4        5.8 %         
0.243 kg              Caramel/Crystal Malt - 80L (157.6 EBC)   Grain         5        3.9 %         
0.243 kg              Roasted Barley (591.0 EBC)               Grain         6        3.9 %         
51.00 g               East Kent Goldings (EKG) [5.00 %] - Boil Hop           7        26.1 IBUs     
1.0 pkg               London ESB Ale (Wyeast Labs #1968) [124. Yeast         8        -             


Mash Schedule: BRB Single Infusion Mash, Batch sparge
Total Grain Weight: 6.271 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Add 30.15 l of water at 72.9 C          68.0 C        60 min        
Mash Out          Heat to 75.0 C over 4 min               75.0 C        10 min        

Sparge: Batch sparge with 2 steps (Drain mash tun , 6.52l) of 75.6 C water
Notes:
------
Toast oats in oven at 150deg until colour change

 

[Tahoose]

Thinking of an English IPA today