What are you Brewing 2016?

[SBOB]

Brewed this up yesterday, but for some reason my Birko urn's boil off rate was way down so missed OG by a fair way (was too lazy to use the insulation matt around the outside, didnt float a bowl on top and was pretty cold, so all lessons to not be so lazy next time)

Turned out an awesome colour though, so thats a win

RedX Ale
Estimated OG: 1.052 SG
Estimated Color: 33.9 EBC
Estimated IBU: 48.2 IBUs

Ingredients:
------------
Amt Name
5.00 kg RedX (BestMälz) (30.0 EBC) 95.2 %
0.20 kg Caraaroma (256.1 EBC) 3.8 %
0.05 kg Caramunich III (Weyermann) (139.9 EBC) 1.0 %

20.00 g Centennial [8.50 %] - Boil 60.0 min 18.6 IBUs
10.00 g Cascade, New Zealand [7.00 %] - Boil 10 2.8 IBUs
10.00 g Centennial [8.50 %] - Boil 10.0 min 3.4 IBUs
10.00 g Mosaic (HBC 369) [11.00 %] - Boil 10.0 m 4.4 IBUs
10.00 g Cascade, New Zealand [7.00 %] - Boil 5.0 1.5 IBUs
10.00 g Mosaic (HBC 369) [11.00 %] - Boil 5.0 mi 2.4 IBUs
20.00 g Cascade, New Zealand [7.00 %] - Whirlpool 5.9 IBUs
20.00 g Mosaic (HBC 369) [11.00 %] - Whirlpool 9.2 IBUs
1.0 pkg West Coast IPA (Wyeast #1217)

 

[drewstertherooster]

PB2. Was that the powder?
Have you tried Belching Beaver Peanut Butter Stout?

It was the powder, mixed with some hot water and the cocoa added theoretically 5 min before end of boil but actually only 2 mins coz it took longer to do then I expected

I've never had peanut butter in a stout but thought of it because I love chocolate and peanut butter together so looked on homebrewtalk forum for ideas on how to do it

 

[sp0rk]

Did a batch of ginger beer yesterday based on the Powderkeg GB recipe, but changed up a little for what I had on hand

- 1 x Country Brewer Ginger Beer Kit
- 1 x 350g Fresh ginger
- 1 x 250g honey
- 1 x 500g DARK Brown Sugar (Didn't have Dark, so I added a level tablespoon of stockfeed molasses)
- 1 x 1kg white sugar
- 1 x 750ml Buderim Ginger Refresher Cordial
- 5 x frozen birdseye chillis (sliced thinly with the seeds in)
- 1 x stick of cinamon
- 1 x tsp of nutmeg
- 3 x cloves
- 250ml brandy - soaked the ginger in this for about an hour

Everything except kit, white sugar and cordial was added to 3L of water and boiled for about half an hour, then the sugar and kit were added and stirred in
put into a fermenter, topped up with cold water to 20L which brought it to about 25C, added the yeast nutrient and EC1118 yeast
It was sitting at 16C this morning, I'll add the cordial when I get home, which SHOULD bring it up to around 1.044OG
Hopefully shooting for around 6% ABV

 

[droid]

Title: Life on marzen 3

Brew Method: All Grain
Style Name: Märzen
Boil Time: 90 min
Batch Size: 43.9 liters (ending kettle volume)
Boil Size: 51.9 liters
Boil Gravity: 1.050
Efficiency: 72% (ending kettle)


STATS:
Original Gravity: 1.059
Final Gravity: 1.013
ABV (standard): 5.97%
IBU (tinseth): 23.8
SRM (daniels): 9.78

FERMENTABLES:
3.65 kg - Gladfield- Munich (31.3%)
8 kg - Weyernan boh Pilsner (68.7%)

HOPS:
20 g - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 17.36
40 g - mt hood, Type: Pellet, AA: 4.6, Use: Boil for 20 min, IBU: 6.45

MASH GUIDELINES:
1) Decoction, Temp: 64 C, Time: 90 min, Amount: 36 L
Starting Mash Thickness: 3.8 L/kg

YEAST:
Wyeast - Bavarian Lager 2206
Fermentation temp 10c

 

[Coodgee]

Trying my hand at my first mid-strength in quite a while after being destroyed by 6% + IPAs for ages. I have all the malt in separate bags so can change things. The dark wheat was a mistake, it was meant to be normal wheat. Should still be ok. One thing I would appreciate some thoughts on is adding some hop complexity. I have simcoe,citra & columbus on hand in addition to the centennial.

Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l   
Estimated OG: 1.038 SG
Estimated Color: 15.2 EBC
Estimated IBU: 22.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3.00 kg               Pale Malt, Maris Otter (Thomas Fawcett)  Grain         1        83.3 %        
0.25 kg               Munich II (Weyermann) (22.0 EBC)         Grain         2        6.9 %         
0.20 kg               Caramel/Crystal Malt -120L (110.0 EBC)   Grain         3        5.6 %         
0.10 kg               Wheat Malt, Dark (17.0 EBC)              Grain         4        2.8 %         
0.05 kg               Special B (Dingemans) (300.0 EBC)        Grain         5        1.4 %         
5.00 g                Centennial [9.30 %] - First Wort 60.0 mi Hop           6        6.2 IBUs      
20.00 g               Centennial [9.30 %] - Boil 20.0 min      Hop           7        13.7 IBUs     
20.00 g               Centennial [9.30 %] - Steep/Whirlpool  5 Hop           8        2.2 IBUs      
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         9        -             
50.00 g               Centennial [10.00 %] - Dry Hop 0.0 Days  Hop           10       0.0 IBUs      


Mash Schedule: Wit
Total Grain Weight: 3.60 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Add 0.00 l of water at 70.0 C           70.0 C        90 min        
Mash Step         Heat to 75.0 C over 4 min               75.0 C        10 min

 

[Nullnvoid]

Plan will be to brew an 24litres of IPA tomorrow and split into two 12 litre cubes to use different hops in each cube.


2.00 kg Munich I (Weyermann) (14.0 EBC) Grain
2.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain
2.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain
0.25 kg Acidulated (Weyermann) (3.5 EBC) Grain
32.00 g Cascade [5.50 %] - First Wort 60.0 min Hop


Cube 1
30.00 g Centennial [10.00 %] - Boil 10.0 min Hop 6 22.7 IBUs
30.00 g Mosaic (HBC 369) [12.25 %] - Boil 10.0 m Hop 7 27.8 IBUs

Cube 2
45.00 g Vic Secret [15.50 %] - Boil 10.0 min Hop 6 49.6 IBUs

 

[Midnight Brew]

Trying my hand at my first mid-strength in quite a while after being destroyed by 6% + IPAs for ages. I have all the malt in separate bags so can change things. The dark wheat was a mistake, it was meant to be normal wheat. Should still be ok. One thing I would appreciate some thoughts on is adding some hop complexity. I have simcoe,citra & columbus on hand in addition to the centennial.


----------------------------
Name Description Step Temperat Step Time
Mash Step Add 0.00 l of water at 70.0 C 70.0 C 90 min
Mash Step Heat to 75.0 C over 4 min 75.0 C 10 min

Looks good mate! You'll only need to mask 30-40 minutes at 70C, if you can Id also add in a step at 72C for 10 minutes if its easy to step mash. Hopping looks good, and these mid strength beers are fast turn around so maybe stick to what your schedule is and next time brew the same but have 1/3rd of your hops columbus and 2/3 centennial. Also as a midstrength beer you can go harder with munich. Ive had great results up to 50%.

 

[Reman]

Re-brew of ESB comp IPA that scored 36 and 39 for the NSW comp. From the comments of being too balanced for an IPA (ie ESB) I've up the Gypsum and lowered the CaCl. Also mashing lower for a dryer finish. I'm going to crash it first before dry hopping to try to avoid bad hop haze.

Style: American IPA (21A)
Boil Size: 24.77 l Style Guide: BJCP 2015
Color: 23.3 EBC Equipment: Pot 36L - BIAB
Bitterness: 65.0 IBUs Boil Time: 60 min
Est OG: 1.065 (15.8° P) Mash Profile: BIAB, Light Body
Est FG: 1.013 SG (3.4° P) Fermentation: Ale, Two Stage
ABV: 6.8% Taste Rating: 30.0
Ingredients
Amount Name Type #
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
1.50 g Calcium Chloride (Mash 60 min) Misc 2
5.20 ml Phosphoric Acid (Mash 0 min) Misc 3
320.5 g Caraaroma (256.1 EBC) Grain 4
6.09 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 5
11.5 g Vic Secret [16.0%] - Boil 30 min Hops 6
11.5 g Topaz [17.0%] - Boil 30 min Hops 7
11.5 g Galaxy [14.0%] - Boil 30 min Hops 8
11.5 g Galaxy [13.8%] - Boil 10 min Hops 9
11.5 g Vic Secret [16.0%] - Boil 10 min Hops 10
11.5 g Topaz [16.3%] - Boil 10 min Hops 11
0.51 tsp Irish Moss (Boil 10 min) Misc 12
2 pkgs Australian Ale Yeast (White Labs #WLP009) Yeast 13
14.7 g Galaxy [13.8%] - Dry Hop 5 days Hops 14
14.7 g Vic Secret [16.0%] - Dry Hop 5 days Hops 15
14.7 g Topaz [17.0%] - Dry Hop 5 days

 

[fletcher]

Trying my hand at my first mid-strength in quite a while after being destroyed by 6% + IPAs for ages. I have all the malt in separate bags so can change things. The dark wheat was a mistake, it was meant to be normal wheat. Should still be ok. One thing I would appreciate some thoughts on is adding some hop complexity. I have simcoe,citra & columbus on hand in addition to the centennial.

Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l
Estimated OG: 1.038 SG
Estimated Color: 15.2 EBC
Estimated IBU: 22.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.00 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 83.3 %
0.25 kg Munich II (Weyermann) (22.0 EBC) Grain 2 6.9 %
0.20 kg Caramel/Crystal Malt -120L (110.0 EBC) Grain 3 5.6 %
0.10 kg Wheat Malt, Dark (17.0 EBC) Grain 4 2.8 %
0.05 kg Special B (Dingemans) (300.0 EBC) Grain 5 1.4 %
5.00 g Centennial [9.30 %] - First Wort 60.0 mi Hop 6 6.2 IBUs
20.00 g Centennial [9.30 %] - Boil 20.0 min Hop 7 13.7 IBUs
20.00 g Centennial [9.30 %] - Steep/Whirlpool 5 Hop 8 2.2 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -
50.00 g Centennial [10.00 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs


Mash Schedule: Wit
Total Grain Weight: 3.60 kg
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 0.00 l of water at 70.0 C 70.0 C 90 min
Mash Step Heat to 75.0 C over 4 min 75.0 C 10 min

if you're keen on hop complexity for it, then i'd definitely add them. i love columbus as my bittering or first wort hop personally. simcoe, columbus, and centennial are an amazing combination also but i'm thinking ipa. if you dialed them down a bit though, they'd be amazing in a mid-strength apa.

 

[waggastew]

Aussie Lager - based on a recipe that got 2nd at the Nats, which was based on a recipe from Bribie G that did well at the Nats.

Using a different yeast this time. My go to lager yeast is WLP833 German Bock but I couldnt be bothered to order from a separate supplier than my grain. Ended up ordering 2 packs of the WY2042 Danish lager and making a big 4L starter. Crashed and decanted. Will use the cake to make a Nth German Pils next.

Style: Premium American Lager
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 32.04 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 21.00 l
Estimated OG: 1.041 SG
Estimated Color: 3.0 SRM
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 71.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   1        -             
2.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -             
4.00 kg               Pale Malt (2 Row) US (2.0 SRM)           Grain         3        88.9 %        
0.50 kg               Sugar, Table (Sucrose) (1.0 SRM)         Sugar         4        11.1 %        
20.00 g               Hallertau Magnum [11.00 %] - Boil 60.0 m Hop           5        25.0 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        6        -             
2.0 pkg               Danish Lager (Wyeast Labs #2042) [124.21 Yeast         7        -             
1.00 tsp              Yeast Nutrient (Primary 3.0 days)        Other         8        -

 

[Weizguy]

Back on the weizen superhighway, after many months.
This time , it's a single infusion weissbier with a yeast that I have only used for a Gose, historically (and that was the WhiteLabs equivalent).
Have not brewed this clone before, but have a lot of respect for Protz and Wheeler's recipes, from Brew Classic European Beers at Home, and need some weizen for everyday drinkin'.
When I collected the grain from the Brewman, Mark (MHB) had already left me (or the beer) a message of love (and a demand for weizen) on the wheat grain bag (Brewman packages the wheat separately, so I can mill separately - wheat goes through the mill, and then back through with the remaining barley grains, for best results on my equipment).


Ayinger Brau Weisse (Wheeler)
Brew Type: All Grain Date: 24/07/2016 Style: Weizen/Weissbier
Brewer: Seth
Batch Size: 54.00 L Assistant Brewer: absent
Boil Volume: 68.50 L Boil Time: 90 min
Brewhouse Efficiency: 90.0 % Equipment: Techni-Ice 75 litre mash tun and 78 litre SSkettle

Taste Rating (50 possible points): 45.0 Comments: Oh yeah!

Ingredients Amount Item Type % or IBU
5.14 kg Premium Pilsner (Weyermann) (3.3 EBC) Grain 55.2 %
4.18 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 44.8 %
67.50 gm Hallertauer Mittelfrueh [4.00%] (60 min) Hops 14.9 IBU
5.00 items Brew Brite (Boil 10.0 min) Misc
3500 ml German Wheat (Wyeast Labs #3333) Yeast-Wheat

Beer Profile Estimated Original Gravity: 1.049 SG (1.044-1.052 SG)
Estimated Final Gravity: 1.010 SG (1.010-1.014 SG)
Estimated Color: 5.7 EBC (3.9-15.8 EBC)
Bitterness: 14.9 IBU (8.0-15.0 IBU) Alpha Acid Units: 0.7 AAU
Estimated Alcohol by Volume: 5.0 % (4.3-5.6 %)

Mash Profile Name: Single Infusion, Light Body
Mash Grain Weight: 9.32 kg Mash PH: 5.4 PH
Grain Temperature: 13.0 C Sparge Temperature: 75.6 C

Name Description Step Temp Step Time
Mash In Add 24.50 L of water at 73.9 C 65.0 C 90 min
Mash Out Add 15.50 L of water at 95.4 C 75.6 C 10 min

 

[Weizguy]

Aussie Lager - based on a recipe that got 2nd at the Nats, which was based on a recipe from Bribie G that did well at the Nats.

Using a different yeast this time. My go to lager yeast is WLP833 German Bock but I couldnt be bothered to order from a separate supplier than my grain. Ended up ordering 2 packs of the WY2042 Danish lager and making a big 4L starter. Crashed and decanted. Will use the cake to make a Nth German Pils next.

WY2042, FWIW is recommended for Munich Helles and Dortmunder, more than German PIls.

Reminds me, I also have an old sample of Wyeast 2247, from when it was called Danish lager II, and not European lager. Have long planned to make a Carlsberg Elephant lager clone with it.

 

[Weizguy]

When I collected the grain from the Brewman, Mark (MHB) had already left me (or the beer) a message of love (and a demand for weizen) on the wheat grain bag (Brewman packages the wheat separately, so I can mill separately - wheat goes through the mill, and then back through with the remaining barley grains, for best results on my equipment).

 

[waggastew]

WY2042, FWIW is recommended for Munich Helles and Dortmunder, more than German PIls.

Reminds me, I also have an old sample of Wyeast 2247, from when it was called Danish lager II, and not European lager. Have long planned to make a Carlsberg Elephant lager clone with it.

Yeah I knew that when i ordered it but I rarely buy my lager yeasts to suit a particular style. WLP833 has been such a great performer for me with everything from Aussie Lagers, to Pils, to Helles. I tend to brew two or three lagers in a row pitching the yeast cakes (or most of it). Will be interesting to see what lager characteristics come out of 2042, hopefully no acetaldehyde as I find it the biggest problem in my lagers, not dicetyl.

 

[indica86]

First brew in a while will be in the morning.
Recipe: Benny's Baby Red
Brewer: Grumpy
Style: American Pale Ale
TYPE: All Grain, BIAB, No Chill

Recipe Specifications
————————–

Batch Size (fermenter): 23.00 l
Estimated OG: 1.047 SG
Estimated Color: 29.1 EBC
Estimated IBU: 46.5 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 -
3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 3 62.6 %
0.75 kg Munich II (Weyermann) (16.7 EBC) Grain 4 15.7 %
0.75 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 15.7 %
0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 5.2 %
0.04 kg Gladfield Dark Chocolate Malt (1300.0 EB Grain 7 0.8 %
30.00 g Sticklebract - First Wort 60.0 Hop 8 46.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -


Mash Schedule: BIAB, Light Body
Total Grain Weight: 4.79 kg

————————————————————————————-

I will ferment this in the fermeezer for a few days with MJ's yeast formerly known as British Ale.
Next weekend I'll make two lagers. This beer will finish on the bench. I'll harvest yeast from it too.

 

[droid]

Cracked the grain, ready to roll at sparrows tomoz, HLT filled, brew-brite mixed, mash soaking

[SIZE=14pt]Title: czech this #4

Brewed by Jon and Kym 26/07/2016[/SIZE]
[SIZE=14pt]Brew Method: All Grain
Style Name: Czech Premium Pale Lager...or is it a Dortmunder...or a German Pils? bah
Boil Time: 90 min
Batch Size: 64 liters (ending kettle volume) 16.9gal
Boil Size: 74 liters 19.5gal[/SIZE]
[SIZE=14pt]Boil Gravity: 1.042[/SIZE]
[SIZE=14pt]Efficiency: 72.5% (ending kettle)[/SIZE]
[SIZE=14pt]STATS:[/SIZE]
[SIZE=14pt]Original Gravity: 1.048 Final Gravity: 1.013
ABV (standard): 4.71%
IBU (tinseth): 34.57
SRM (mosher): 5.69[/SIZE]
[SIZE=14pt]FERMENTABLES:[/SIZE]
[SIZE=14pt]13 kg - German - Bohemian Pilsner (96.3%)
0.5 kg - German - Carapils (3.7%)[/SIZE]
[SIZE=14pt]HOPS:[/SIZE]
[SIZE=14pt]40 g - magnum, Type: Pellet, AA: 12.5, Use: Boil for 60 min, IBU: 21.34
120 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 20 min, IBU: 10.85
80 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 5 min, IBU: 2.38[/SIZE]
[SIZE=14pt]MASH GUIDELINES:[/SIZE]
[SIZE=14pt]1) Decoction, Temp: 64 C, Time: 90 min, Amount: 40.5 L
Starting Mash Thickness: 3 L/kg[/SIZE]

[SIZE=14pt]yeast [/SIZE]
[SIZE=14pt]unknown till i gets to the LHBS[/SIZE]

 

[technobabble66]

Just hit 64°C.

International Amber Lager

Vol= 22L
OG= 1.044
FG= 1.008
IBU= 25.7
EBC= 25.0
alc%= 5.0

3.42kg Wey Vienna (85.5%)
0.3kg Ding Biscuit (7.5%)
0.2kg Wey CaraBohemian (5%)
0.03kg Choc Malt (0.75%)
0.05kg Acidulated (1.3%)

7g Falconers Flight each @ FWH
20g Falconer’s Flight @ 20mins (cube).
33g FF dry hop

2.4g CaCl + 2g CaSO4 + 1g MgSO4 into Mash (20L)
2.2g CaCl + 1.8g CaSO4 + 0.9g MgSO4 +0.3g Citric Acid into Sparge (18L)
1g CaCl + 1g CaSO4 + 0.5g MgSO4 into Boil

55/64/72/78 for 5/70/20/5

Yeast = S-189 @14-15°C,
maybe pitch at 12°C & allow to rise to 14-15 for the first few days, then gradually raise to 18°C

First time trying a solid hit of CaraBoh.
Was very tempted to stick to Hall Mitt + Saaz for this one, but thought I'm about due for another hoppy Amber, so this'll be it.
Also discovered a few days ago that Vale do an Amber Lager that's OK & (sort of) similar to this - uses solely Falconer's Flight as well - though they use Munich plus i'm guessing Med Xtal instead of CaraBoh.

 

[Coodgee]

if you're keen on hop complexity for it, then i'd definitely add them. i love columbus as my bittering or first wort hop personally. simcoe, columbus, and centennial are an amazing combination also but i'm thinking ipa. if you dialed them down a bit though, they'd be amazing in a mid-strength apa.

ended up adding a bit of Simcoe. Decided against the Columbus because I have three beers including this one in the brew fridge at the moment, one is cascade & Citra and the other is centennial & columbus so thought I would make this one centennial and Simcoe so they don't all taste too similar. pH was a bit low so added a teaspoon of baking soda to compensate. Got it to 5.4. Also used a cup of US05 slurry and pitched at 20 degrees. now down to 18 degrees. should be done by the weekend. Not sure if I want to dry hop or not.

Style: American Pale Ale


Recipe Specifications

Batch Size (fermenter): 22.00 l   
Estimated OG: 1.035 SG
Estimated Color: 14.9 EBC
Estimated IBU: 22.8 IBUs
Brewhouse Efficiency: 69.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
1.16 tsp              Baking Soda (Mash 60.0 mins)             Water Agent   1        -             
3.00 kg               Pale Malt, Maris Otter (Thomas Fawcett)  Grain         2        83.3 %        
0.25 kg               Munich II (Weyermann) (16.7 EBC)         Grain         3        6.9 %         
0.20 kg               Caramel/Crystal Malt -120L (110.0 EBC)   Grain         4        5.6 %         
0.10 kg               Wheat Malt, Dark (17.0 EBC)              Grain         5        2.8 %         
0.05 kg               Special B (Dingemans) (290.6 EBC)        Grain         6        1.4 %         
20.00 g               Centennial [9.30 %] - Boil 20.0 min      Hop           7        14.0 IBUs     
10.00 g               Simcoe [13.20 %] - Boil 5.0 min          Hop           8        3.3 IBUs      
30.00 g               Centennial [9.30 %] - Steep/Whirlpool  5 Hop           9        3.5 IBUs      
30.00 g               Simcoe [13.20 %] - Steep/Whirlpool  2.0  Hop           10       2.1 IBUs      
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         11       -             
50.00 g               Centennial [10.00 %] - Dry Hop 0.0 Days  Hop           12       0.0 IBUs      


Mash Schedule: Wit
Total Grain Weight: 3.60 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Add 0.00 l of water at 70.0 C           70.0 C        90 min        
Mash Step         Heat to 75.0 C over 4 min               75.0 C        10 min

 

[fletcher]

Not sure if I want to dry hop or not.

if you have the hops you'd be crazy not to dry hop

 

[droid]

Milled last night ~ 250kgs
HLT heating up now to total capacity of I don't know what maybe 2kl
mix of pils and wheat
Us05
The rest is a mystery! Er, yes I do not know till I talk to da man
It's beer