What are you Brewing 2016?

[technobabble66]

250kgs?!? 2kL??
Have you gone pro, droid?

 

[droid]

Check out my mash paddle!


Nah Techno just helping out on a first run over at Sailors Grave

 

[indica86]

Recipe: Julebryg IV
Brewer: Grumpy
Style: Vienna Lager
TYPE: All Grain

Recipe Specifications
-------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.063 SG
Estimated Color: 32.0 EBC
Estimated IBU: 35.9 IBUs

Ingredients:
------------
Amt Name Type # %/IBU
2.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
1.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
3.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 3 55.6 %
2.00 kg Munich II (Weyermann) (16.7 EBC) Grain 4 31.7 %
0.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 5 7.9 %
0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 4.0 %
0.05 kg Gladfield Dark Chocolate Malt (1300.0 EB Grain 7 0.8 %
100.00 g Saaz [3.39 %] - First Wort 60.0 min Hop 8 35.9 IBUs
4.00 Items Anise, Star (Boil 30.0 mins) Spice 9 -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -


Mash Schedule: BIAB, Light Body
Total Grain Weight: 6.30 kg

-------------------------------------------------------------------------------------

 

[Rocker1986]

I've currently got this recipe mashing away in the urn. I've had these Super Galena hops lying around in the freezer for ages and never really used them in anything, so I figured my usual pale ale base would be a good way to test them out in a single hop brew.

21L batch size, based on 75% overall efficiency. No Chill.
90 minute mash at 66/67C.

Grains
3.900 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 1 89.7 %
0.250 kg Munich II (Weyermann) (16.7 EBC) Grain 2 5.7 %
0.200 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 3 4.6 %

Hops
12.00 g Super Galena - Boil 60.0 min Hop 4 18.2 IBUs
20.00 g Super Galena - Boil 10.0 min Hop 5 11.0 IBUs
20.00 g Super Galena - Steep/Whirlpool 20.0 min Hop 6 9.2 IBUs
(Brewbrite at 5 mins)

Yeast
Harvested US-05, fermented at 18C for 5 days then allowed to rise to 21C.

The Stats
Est Original Gravity: 1.0490 SG
Est Final Gravity: 1.0106 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 38.3 IBUs
Est Color: 14.2 EBC

Will be interesting to see what this turns out like once it's on tap.

 

[Fraser's BRB]

Tomorrow's brew will be my 25th all grain brew. So I'm marking the occasion by doing my first German Lager, an Octoberfest. My Apex club is having an Octoberfest this year, so this will be ready just in time.

Recipe: Octoberfestivus
Brewer: BRB
Asst Brewer: 
Style: Oktoberfest/Märzen
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 28.84 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: 21.6 EBC
Estimated IBU: 21.4 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2.431 kg              Pilsner (2 Row) Ger (3.9 EBC)            Grain         1        38.4 %        
1.947 kg              Munich Malt (17.7 EBC)                   Grain         2        30.7 %        
1.463 kg              Vienna Malt (6.9 EBC)                    Grain         3        23.1 %        
0.492 kg              Caramunich Malt (110.3 EBC)              Grain         4        7.8 %         
43.00 g               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           5        17.8 IBUs     
14.00 g               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           6        3.5 IBUs      
4.0 pkg               Bavarian Lager (Wyeast Labs #2206) [124. Yeast         7        -             


Mash Schedule: BRB Single Infusion Mash, Batch sparge
Total Grain Weight: 6.333 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Add 30.42 l of water at 70.7 C          66.0 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 , 7.26l) of 75.6 C water

 

[Kingy]

Early bird catches the worm
Just about to boil at 8:15am 116litres of coopers pale ale clone
17.6kgs bb pils
0.7 kg wheat

100gms por to 32ibu

 

[mofox1]

When the heck did you start kingy? I don't think I've ever started a boil before 12 o'clock!

 

[manticle]

Some kind of leftovers alt yesterday.

Got back from a work trip, had some leftover vienna and munich (Joe white which I haven't used for years but the HBS sent me the wrong stuff) and a couple of 1007 packets. Had forgotten to order hops - had minimal quantities of hallertauer mit, tettnanger and a skerrick of challenger so it all went in as FWH.

Will ferment it same as I do my alts - around 14 deg throughout, 3 weeks in the cold once done. I may brew a small, extra bitter wort to blend as I am not confident it will be as bitter as I normally make but I couldn't be arsed putting such a hotch potch brew through software (or even weighing the hops) so palate will be my guide.

Porter or stout next weekend, will head back towards being a little more anal with that one and have ingredients that fit my design precisely.

 

[fletcher]

I've currently got this recipe mashing away in the urn. I've had these Super Galena hops lying around in the freezer for ages and never really used them in anything, so I figured my usual pale ale base would be a good way to test them out in a single hop brew.

21L batch size, based on 75% overall efficiency. No Chill.
90 minute mash at 66/67C.

Grains
3.900 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 1 89.7 %
0.250 kg Munich II (Weyermann) (16.7 EBC) Grain 2 5.7 %
0.200 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 3 4.6 %

Hops
12.00 g Super Galena - Boil 60.0 min Hop 4 18.2 IBUs
20.00 g Super Galena - Boil 10.0 min Hop 5 11.0 IBUs
20.00 g Super Galena - Steep/Whirlpool 20.0 min Hop 6 9.2 IBUs
(Brewbrite at 5 mins)

Yeast
Harvested US-05, fermented at 18C for 5 days then allowed to rise to 21C.

The Stats
Est Original Gravity: 1.0490 SG
Est Final Gravity: 1.0106 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 38.3 IBUs
Est Color: 14.2 EBC

Will be interesting to see what this turns out like once it's on tap.

i've never used super galena but i can tell you from experience that galena paired with galaxy makes for a great (and unique) fruity apa or ipa. passionfruit and blackcurrant rather than citrus. give it a crack if you have left overs

 

[Weizguy]

My first 70 litre batch ever - This will be some smooth drinking Helles.
To be pumped from kettle to conical. Boil needs to be extended due to lack of boil ferocity. Still getting used to the Burner with the 150 litre kettle (edit: 1.2 mm thick)

Teninch Himmel Helles
Brew Type: All Grain Date: 8/05/2016
Style: Munich Helles Brewer: Seth
Batch Size: 70.00 L
Boil Volume: 87.76 L Boil Time: 120 min
Brewhouse Efficiency: 90.0 % Equipment: Techni-Ice 80 litre mash tun with manifold + 150 litre kettle


Ingredients Amount Item Type % or IBU
11.20 kg Pilsner (Weyermann) (3.3 EBC) Grain 90.9 %
0.62 kg Carahell (Weyermann) (25.6 EBC) Grain 5.1 %
0.50 kg Acidulated (Weyermann) (3.5 EBC) Grain 4.0 %
75.00 gm Perle [6.30%] (60 min) Hops 20.2 IBU
1 Pkgs Munich Lager II - PC release (Wyeast Labs #PC - W2352) [Starter 5000 ml] Yeast-Lager

Beer Profile Estimated Original Gravity: 1.049 SG (1.045-1.051 SG)
Estimated Final Gravity: 1.012 SG (1.008-1.012 SG)
Estimated Colour: 6.7 EBC (5.9-9.9 EBC)
Bitterness: 20.2 IBU (16.0-22.0 IBU)
Estimated Alcohol by Volume: 5.1 %


Mash Profile Name: Single Infusion, Medium Body Mash Tun Weight: 4.00 kg
Mash Grain Weight: 12.32 kg Mash PH: 5.4 PH
Grain Temperature: 17.0 C Sparge Temperature: 75.6 C
Sparge Water: 57.14 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Saccrification Add 20.56 L of water at 78.6 C 66.0 C 60 min
Mash Out Add 22.40 L of water at 86.8 C 75.6 C 10 min

 

[waggastew]

Northern German Pils - pitching with a yeast slurry of WY2042 Danish Lager

Recipe: BGP-3 Nth German Pils
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 34.54 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 21.00 l
Estimated OG: 1.045 SG
Estimated Color: 3.3 SRM
Estimated IBU: 36.5 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 69.6 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
5.00 kg               Pilsner (2 Row) Ger (2.0 SRM)            Grain         2        96.2 %        
0.20 kg               Corn Sugar (Dextrose) (0.0 SRM)          Sugar         3        3.8 %         
21.00 g               Hallertau Magnum [14.00 %] - Boil 60.0 m Hop           4        33.1 IBUs     
1.22 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        5        -             
15.00 g               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           6        3.4 IBUs      
15.00 g               German Tradition [5.00 %] - Boil 0.0 min Hop           7        0.0 IBUs      
2.0 pkg               Danish Lager (Wyeast Labs #2042) [124.21 Yeast         8        -             
1.22 tsp              Yeast Nutrient (Primary 3.0 days)        Other         9        -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.20 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 17.54 l of water at 71.7 C          64.0 C        90 min        

Sparge: Batch sparge with 2 steps (6.99l, 19.52l) of 75.6 C water
Notes:
------

 

[Weizguy]

Why the dextrose, Stew?

 

[waggastew]

Why the dextrose, Stew?

I did it on a previous batch trying to get the FG down, dry it out. Now I have pure oxygen hopefully this will be less of an issue.

Also diluting out a bit of the Pils character won't go astray. I really like this style when its fizzy hop water with a touch of malt, ala Bitburger

 

[Weizguy]

I think that the 64° C mash and the oxygen/ large pitch of yeast will do the job for the attenuation and required final gravity.

I cannot envision 200 g of dex making a significant difference to the dryness or f.g.

As I said, I doubt it will be required anyway.

 

[waggastew]

I think that the 64° C mash and the oxygen/ large pitch of yeast will do the job for the attenuation and required final gravity.

I cannot envision 200 g of dex making a significant difference to the dryness or f.g.

As I said, I doubt it will be required anyway.

Cool, thanks for the advice. Will drop it for next brew and see how it turns out

Cheers

 

[Rocker1986]

I have 3 days off this week starting with tomorrow's public holiday, so I have decided to knock out three batches in three days to fill some cubes and free up some weekends a bit more. For the first of them, I'm finally brewing my XXXX Bitter style beer, just to see how it goes.

XXXXtra Long Weekend Lager

25 litre batch, based on 75% brewhouse efficiency. No chill, no hop adjustments. 75 minute boil.


Grains
3.500 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 86.1 %
0.050 kg Acidulated (Weyermann) (4.5 EBC) Grain 2 1.2 %
0.015 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 3 0.4 %
*0.500 kg Cane (Beet) Sugar (0.0 EBC) Sugar 4 12.3 %
Mash at 64.4 C for 90 minutes

Hops
25.00 g Cluster - Boil 60.0 min Hop 5 20.3 IBUs
15.00 g Cluster - Boil 10.0 min Hop 6 4.4 IBUs
*Add sugar with 10-15 minutes left in boil.

Yeast
Wyeast 2001 Urquell Lager. Usual fermentation schedule. I would have used the 2042 Danish Lager that everyone seems to recommend for these beers but I can't be bothered driving all the way to CB for one smack pack. I'll get some next time I'm there for grains and have another crack with the leftover Cluster.

The Stats
Est Original Gravity: 1.0396 SG
Est Final Gravity: 1.0043 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 24.7 IBUs
Est Color: 10.4 EBC

Will be interesting to see how it turns out. I'll grab a bottle of the real thing when it's ready, so I can do a side by side.

 

[Coodgee]

You should talk to the brewers at bacchus about yeast selection for a xxxx clone. There is a thread on here about it. Something like s23 fermented warm.

 

[technobabble66]

Just finished the first decoction (fell short of target temp, so had to ramp the extra 5°C to 55°C - hopefully hasn't screwed the head of the beer :unsure: ).

Munich Dunkel
Vol= 25L
OG= 1.047
FG= 1.008
IBU= 24
EBC= 46
alc%= 5.5

4.4kg Munich, Viking (88%)
0.3kg Ding Biscuit (6%)
0.15kg Melanoiden (3%)
0.15kg Midnight Wheat (3%)

20g Hall Mitt @ FWH
20g Spalt @ FWH
10g Hall Mitt @ 20mins (cube)
15g Spalt @20mins (cube)

2.8g CaCl + 1.2g CaSO4 + 1.0g MgSO4 into Mash (20L)
2.5g CaCl + 1.1g CaSO4 + 0.9g MgSO4 + 0.3g Citric Acid into Sparge (18L)
2g CaCl + 0.5g CaSO4 + 0.5g MgSO4 into Boil

35/55/64/66/72/78 for -/5/65/20/20/5
2 decoctions: 35 -> 55, + 66 -> 72.

Yeast = S-189 @14-15°C (2nd use of yeast cake, so high pitch)
maybe pitch at 12°C & allow to rise to 14-15 for the first few days, then gradually rise to 18°C

Might simply leave it at 64°C for the full 80mins, and do a quick/small 2nd decoction from 64-->72.

... The "wort" from the decoction tastes a bit like bittersweet chocolate.
Whoa. Nelly. :super:

 

[wildburkey]

You guys are all light years ahead of me, I'm still trying to dial in my new brew rig and haven't gone further than batch sparging pale ale recipes up until recently.

I'm going to go with recipe advice from Lord Raja - "Aus lager with Bb Pale, possibly some maize or rice at 20% of grist, 25 IBU of POR at 60mins and 34/70." And have decided to use just the BB Pale Ale malt to keep it simple and dial this system in. I'll test the sparge running's this time and keep better account of wort volumes and OG pre boil this time. I'll run the HERMS consistently through out and record XE temps.

I hope your all enjoying your brews they do sound so nice, I'm drinking a... err h34r: Carlton Draught :blush:. I can't wait to get my head around this and start building confidence to brew more complicated recipes.

 

[Rocker1986]

Complicated recipes don't always mean better beers. My Czech Pils recipe is quite simple but the beer is bloody fantastic, drinking one now actually.

Anyway, today I brewed another batch of my regular red ale, and tomorrow is the third and final batch of this brewing week, which is an APA I've just made up a recipe for. I have the new Beersmith and I did muck about with that new option for estimating whirlpool IBUs but I think I'll just stick with how I've always used it before that was available because they turn out as expected anyway. Wouldn't want to under-bitter one due to software predictions.

Chintennial Pale Ale

25 litre batch, based on 75% overall efficiency. 75 minute boil.

Grains
4.000 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 1 83.3 %
0.500 kg Munich II (Weyermann) (16.7 EBC) Grain 2 10.4 %
0.250 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 3 5.2 %
0.050 kg Acidulated (Weyermann) (4.5 EBC) Grain 4 1.0 %
Mashed at 66/67C for 90 minutes, 78C mashout for 10 minutes.

Hops
10.00 g Magnum - Boil 60.0 min Hop 5 12.8 IBUs
15.00 g Centennial - Boil 10.0 min Hop 6 5.7 IBUs
15.00 g Chinook - Boil 10.0 min Hop 7 7.4 IBUs
15.00 g Centennial - Steep/Whirlpool 20.0 min Hop 8 4.8 IBUs
15.00 g Chinook - Steep/Whirlpool 20.0 min Hop 9 6.2 IBUs
Will most likely dry hop with a combination of Centennial and Chinook as well.

Yeast
Harvested US-05, fermented at 18C, raised to 21 after 4/5 days.

The Stats
Est Original Gravity: 1.0453 SG
Est Final Gravity: 1.0098 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 37.0 IBUs
Est Color: 15.0 EBC

This will give me 4 full cubes of wort, at least until next Friday when my Galena pale ale is due to be dumped into the FV. But, in any case it's nice to have a little stockpile to free up some weekends for a while.