What are you Brewing 2016?

[TheWiggman]

My birthday's coming up so I splurged on a carboy. Also got a pack of Wyeast 3191-PC Berliner-Weisse Blend™ ready to go. So guess what I brewed? I can't find any hard-and-fast recipes around so I had a crack.

50:50 pils:wheat (JW)
100g acidulated malt

12g of Tettnanger (GR) FWH

Mashed at 64°C for 60 mins. No mash out.
FG 1.030, 3 points higher than expected which means a brewhouse efficiency of 90% :beerbang:

I went for a 20 min boil as I'm not doing any of that wild, spontanteous or rapid-souring stuff - I'm trusting Wyeast and letting the blend look after it. Expected FG is 1.005 so it'll be a little bit stronger than I'd hoped but 3.3% is well within the style. A touch of acid into the fermenter and this'll be ready for summer.
I blame AJ80.

 

[droid]

90% pills
.?% caramunich 1
.?% carapils
.?%wheat
.?sheppards delight

Mashed @ 67

90 minute boil

Magnum @60 for 20 ibu
Co,umbus @ 20 for 10
Mix of nelson sauvin and mosaic at 0 for 10ibu

Dry hopped if needed with striclebract or somethin

Looking for a tad under 5%
Fruity but not too full or cloying
Us05 @18

 

[GABBA110360]

done a imperial stout last weekend a tad too much boil off 1.120 25l so watered down with 2l to 1.110
3 days in fermenter 1.034 dry hopped with fuggles bumped temp up a couple deg tastes nice out of hyd tube

 

[SBOB]

First brew for the new keg setup

Doing an american wheat, and the 3 Floyds Gumballhead gets favourable wraps and I have plenty of Amarillo to use

Recipe: Gumballhead - Amarillo American Wheat
Style: American Wheat or Rye Beer
TYPE: All Grain
Estimated OG: 1.052 SG
Estimated Color: 10.3 EBC
Estimated IBU: 28.0 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Mash: 67c Single Step
Batch: 22.0 L

Ingredients:
------------
Amt Name %/IBU
2.57 kg Wheat Malt, Malt Craft 48.8 %
2.17 kg Pilsner (Weyermann) (3.3 EBC) 41.2 %
0.42 kg Carared (Weyermann) (47.3 EBC) 8.1 %
5.78 g Amarillo [9.20 %] - First Wort 60.0 min 6.4 IBUs
5.78 g Amarillo [9.20 %] - Boil 60.0 min 5.8 IBUs
11.56 g Amarillo [9.20 %] - Boil 15.0 min 5.8 IBUs
28.91 g Amarillo [9.20 %] - Boil 5.0 min 5.8 IBUs
23.12 g Amarillo [9.20 %] - Steep/Whirlpool 4.2 IBUs
1.0 pkg Kolsch Yeast (Wyeast Labs #2565)
40.00 g Amarillo [9.20 %] - Dry Hop

 

[AJ80]

My birthday's coming up so I splurged on a carboy. Also got a pack of Wyeast 3191-PC Berliner-Weisse Blend™ ready to go. So guess what I brewed? I can't find any hard-and-fast recipes around so I had a crack.

50:50 pils:wheat (JW)
100g acidulated malt

12g of Tettnanger (GR) FWH

Mashed at 64°C for 60 mins. No mash out.
FG 1.030, 3 points higher than expected which means a brewhouse efficiency of 90% :beerbang:

I went for a 20 min boil as I'm not doing any of that wild, spontanteous or rapid-souring stuff - I'm trusting Wyeast and letting the blend look after it. Expected FG is 1.005 so it'll be a little bit stronger than I'd hoped but 3.3% is well within the style. A touch of acid into the fermenter and this'll be ready for summer.
I blame AJ80.

Welcome to the dark side You'll never look back.

I pitched a dark rye sour the other night with my house culture of yeast and bugs which is constantly evolving as I add the dregs of previous and commercial sours to it from time to time (the initial base was the YeastBay Melenge blend).

 

[btrots87]

Planning this for Monday. Second lager, first oktoberfest and with any luck will be the first beer in my new keezer if I can get it finished in time.

Brew Method: All Grain
Style Name: Märzen
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Boil Size: 27.5 liters
Boil Gravity: 1.047
Efficiency: 70% (ending kettle)


STATS:
Original Gravity: 1.057
Final Gravity: 1.012
ABV (standard): 5.88%
IBU (tinseth): 22.19
SRM (morey): 10.93

FERMENTABLES:
2.2 kg - German - Pilsner (36.7%)
2.5 kg - German - Munich Light (41.7%)
0.8 kg - German - Vienna (13.3%)
0.5 kg - German - CaraMunich III (8.3%)

HOPS:
40 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 18.09
15 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 20 min, IBU: 4.11

MASH GUIDELINES:
1) Temperature, Temp: 55 C, Time: 10 min, Amount: 20 L, Protein
2) Temperature, Temp: 63 C, Time: 45 min, Sacharification
3) Temperature, Temp: 70 C, Time: 30 min, Sacharification
4) Temperature, Temp: 75 C, Time: 10 min, Mashout
5) Sparge, Temp: 78 C, Amount: 12.9 L
Starting Mash Thickness: 3.4 L/kg

YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70
Fermentation Temp: 10C

 

[Fraser's BRB]

Planning this for Monday. Second lager, first oktoberfest and with any luck will be the first beer in my new keezer if I can get it finished in time.

Brew Method: All Grain
Style Name: Märzen
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Boil Size: 27.5 liters
Boil Gravity: 1.047
Efficiency: 70% (ending kettle)


STATS:
Original Gravity: 1.057
Final Gravity: 1.012
ABV (standard): 5.88%
IBU (tinseth): 22.19
SRM (morey): 10.93

FERMENTABLES:
2.2 kg - German - Pilsner (36.7%)
2.5 kg - German - Munich Light (41.7%)
0.8 kg - German - Vienna (13.3%)
0.5 kg - German - CaraMunich III (8.3%)

HOPS:
40 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 18.09
15 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 20 min, IBU: 4.11

MASH GUIDELINES:
1) Temperature, Temp: 55 C, Time: 10 min, Amount: 20 L, Protein
2) Temperature, Temp: 63 C, Time: 45 min, Sacharification
3) Temperature, Temp: 70 C, Time: 30 min, Sacharification
4) Temperature, Temp: 75 C, Time: 10 min, Mashout
5) Sparge, Temp: 78 C, Amount: 12.9 L
Starting Mash Thickness: 3.4 L/kg

YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70
Fermentation Temp: 10C

I kegged my first Octoberfest today, recipe very similar to yours. Will lager for 2 months in the keg now, but it was that good today straight off the yeast cake that my offsider and I both had a glass each uncarbed (but at lager temps). Delicious, excited about the end result.

 

[droid]

Planning this for Monday. Second lager, first oktoberfest and with any luck will be the first beer in my new keezer if I can get it finished in time.

Brew Method: All Grain
Style Name: Märzen
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Boil Size: 27.5 liters
Boil Gravity: 1.047
Efficiency: 70% (ending kettle)


STATS:
Original Gravity: 1.057
Final Gravity: 1.012
ABV (standard): 5.88%
IBU (tinseth): 22.19
SRM (morey): 10.93

FERMENTABLES:
2.2 kg - German - Pilsner (36.7%)
2.5 kg - German - Munich Light (41.7%)
0.8 kg - German - Vienna (13.3%)
0.5 kg - German - CaraMunich III (8.3%)

HOPS:
40 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 18.09
15 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 20 min, IBU: 4.11

MASH GUIDELINES:
1) Temperature, Temp: 55 C, Time: 10 min, Amount: 20 L, Protein
2) Temperature, Temp: 63 C, Time: 45 min, Sacharification
3) Temperature, Temp: 70 C, Time: 30 min, Sacharification
4) Temperature, Temp: 75 C, Time: 10 min, Mashout
5) Sparge, Temp: 78 C, Amount: 12.9 L
Starting Mash Thickness: 3.4 L/kg

YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70
Fermentation Temp: 10C

how much 34/70 are you going with?
i'm dropping some out of a d-rest now - ^2months be damned

 

[Fraser's BRB]

how much 34/70 are you going with?
i'm dropping some out of a d-rest now - ^2months be damned

But patience is a virtue Droid. Seriously though, it's the first time I've ever felt compelled to drink a full glass of beer straight off the cake.

 

[btrots87]

how much 34/70 are you going with?
i'm dropping some out of a d-rest now - ^2months be damned

Going to pitch 2 packs rehydrated. Looking forward to getting it in the keg in a few weeks and letting it lager. Just need to finish the keg fridge first.

 

[btrots87]

I kegged my first Octoberfest today, recipe very similar to yours. Will lager for 2 months in the keg now, but it was that good today straight off the yeast cake that my offsider and I both had a glass each uncarbed (but at lager temps). Delicious, excited about the end result.

That's good to hear. Thinking about having an oktoberfest party in a few months so I hope mine turns out as good as yours.

 

[shacked]

After 2 months off brewing (moving house) I brewed an English Bitter yesterday:

92.5% Simpsons MO
5% heritage crystal
2.5% castle aromatic

Challenger for bittering and a combo of 8g challenger, 15g styrians and 15g northdown in the whirlpool (using up some left over hops) - no chill. IBU: 28.

OG is 1.044 and I'm going to ferment with WLP023 - Burton Ale.

 

[Dan Pratt]

Had a few weeks off a brewing after a few batches went bad, dented the confidence. :unsure:

Back into the saddle this week.

Game Changer Pale Ale

OG 1054
FG 1012
ABV 5.3%
IBU 35
EBC 12
Vol 20Lt

79% JW Ale
15% JW Vienna
4% Light Crystal
2% Flaked Oats

Mashed at 66c for 1 hr, boiled for 1hr

Cascade Flowers @ 20m = 13ibu
Cascade Flowers @ 10m = 19ibu
Cascade Flowers @ 1m = 3ibu

Fermented with US05 @ 18c for 3-5days.

Dry Hopped with Cascade Flowers - 56g for 5days.

:beerbang:

 

[argon]

Well... it's been the longest time;

Recipe: Bitter
Brewer: Argon
Asst Brewer: 
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 45.99 l
Post Boil Volume: 44.10 l
Batch Size (fermenter): 40.00 l   
Bottling Volume: 38.00 l
Estimated OG: 1.051 SG
Estimated Color: 10.7 SRM
Estimated IBU: 31.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   1        -             
3.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -             
9.12 kg               Gold Promise Pale Ale Malt - Floor Malte Grain         3        96.0 %        
0.20 kg               Caraaroma (178.0 SRM)                    Grain         4        2.1 %         
0.18 kg               Special B Malt (145.7 SRM)               Grain         5        1.9 %         
45.00 g               Goldings, East Kent [4.60 %] - Boil 60.0 Hop           6        12.8 IBUs     
3.00 g                Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent   7        -             
45.00 g               Goldings, East Kent [4.60 %] - Boil 20.0 Hop           8        7.8 IBUs      
90.00 g               Styrian Goldings [5.20 %] - Boil 10.0 mi Hop           9        10.5 IBUs     
1.0 pkg               West Yorkshire                           Yeast         10       -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.50 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 24.78 l of water at 73.1 C          65.0 C        60 min        

Sparge: Batch sparge with 2 steps (Drain mash tun, , 30.73l) of 90.0 C water
Notes:
------

WY 1469 at 19C

 

[SBOB]

Had a few weeks off a brewing after a few batches went bad, dented the confidence. :unsure:

Back into the saddle this week.

Game Changer Pale Ale

OG 1054
FG 1012
ABV 5.3%
IBU 35
EBC 12
Vol 20Lt

79% JW Ale
15% JW Vienna
4% Light Crystal
2% Flaked Oats

Mashed at 66c for 1 hr, boiled for 1hr

Cascade Flowers @ 20m = 13ibu
Cascade Flowers @ 10m = 19ibu
Cascade Flowers @ 1m = 3ibu

Fermented with US05 @ 18c for 3-5days.

Dry Hopped with Cascade Flowers - 56g for 5days.

:beerbang:

needs more Cascade

 

[RdeVjun]

Well... it's been the longest time;

Welcome back, nice Landlordy pommie bitter too.

 

[btrots87]

Planning this for Monday. Second lager, first oktoberfest and with any luck will be the first beer in my new keezer if I can get it finished in time.

Brew Method: All Grain
Style Name: Märzen
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Boil Size: 27.5 liters
Boil Gravity: 1.047
Efficiency: 70% (ending kettle)


STATS:
Original Gravity: 1.057
Final Gravity: 1.012
ABV (standard): 5.88%
IBU (tinseth): 22.19
SRM (morey): 10.93

FERMENTABLES:
2.2 kg - German - Pilsner (36.7%)
2.5 kg - German - Munich Light (41.7%)
0.8 kg - German - Vienna (13.3%)
0.5 kg - German - CaraMunich III (8.3%)

HOPS:
40 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 18.09
15 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 20 min, IBU: 4.11

MASH GUIDELINES:
1) Temperature, Temp: 55 C, Time: 10 min, Amount: 20 L, Protein
2) Temperature, Temp: 63 C, Time: 45 min, Sacharification
3) Temperature, Temp: 70 C, Time: 30 min, Sacharification
4) Temperature, Temp: 75 C, Time: 10 min, Mashout
5) Sparge, Temp: 78 C, Amount: 12.9 L
Starting Mash Thickness: 3.4 L/kg

YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70
Fermentation Temp: 10C

Brewed this today, got it bubbling away at the moment. Brew went well except for a slow sparge and my efficiency being 10 percent higher than normal.

I had to take out 3L of wort preboil and replace it with 3L of water to lower the gravity. Otherwise I would have ended up with a 1.070 SG and not enough yeast to ferment it. Normally I'd be pleased to improve my efficiency but it was a bit of a PITA. Managed to fix it though so all good, looking forward to the final product.

 

[Fraser's BRB]

I harvested the yeast cake off my Octoberfest that tastes amazing and I'm going to pitch it into a Munich Dunkel this weekend. This will be my first of the style, but based on the success of my Octoberfest, I'm quietly excited about this one.

Recipe: Munich Dunkel
Brewer: BRB
Asst Brewer: 
Style: Munich Dunkel
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: 37.5 EBC
Estimated IBU: 17.6 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.969 kg              Munich Malt (17.7 EBC)                   Grain         1        97.3 %        
0.167 kg              Carafa II (811.6 EBC)                    Grain         2        2.7 %         
34.00 g               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           3        14.1 IBUs     
14.00 g               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           4        3.5 IBUs      
1.0 pkg               Bavarian Lager (Wyeast Labs #2206) [124. Yeast         5        -             


Mash Schedule: BRB Single Infusion Mash, Batch sparge
Total Grain Weight: 6.136 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Add 29.56 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 , 6.98l) of 75.6 C water

 

[JB]

Now that footy season is over, first brew day for about 4 months. Wanted to smash out a base for some sour & brett fermenting / aging:

OG: 1.043
ABV: 4%
IBU: 6


Pilsner 60%
Wheat 30%
Vienna 6%
Acidulated 4%

10g Northern Brewer @ 60m

Still deciding on yeast & bugs ...

 

[AJ80]

Now that footy season is over, first brew day for about 4 months. Wanted to smash out a base for some sour & brett fermenting / aging:

OG: 1.043
ABV: 4%
IBU: 6


Pilsner 60%
Wheat 30%
Vienna 6%
Acidulated 4%

10g Northern Brewer @ 60m

Still deciding on yeast & bugs ...

Can definitely recommend WLP655 - Belgian sour mix 1. Have had great results pitching a vial for primary fermentation.