What are you Brewing 2016?

[tj2204]

Made a simple American blonde ale tonight:

22l batch

3kg Ale
0.5 Vienna
0.5 wheat
0.2 caramalt

Summit at 60 min and flame out to roughly low 20s ibu.

OG 1.042.

Mashed at 67.

 

[Exile]

Got hold of 900g Citra (2015) Hop Pellets this week.




Zombie Dust
14-B American IPA
Date: 20/08/2016

Size: 23.0 L
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 189.7 kcal per 12.0 fl oz

Original Gravity: 1.057 (1.056 - 1.075)
|========#=======================|
Terminal Gravity: 1.014 (1.010 - 1.018)
|================#===============|
Color: 14.82 SRM (11.82 - 29.55)
|==========#=====================|
Alcohol: 5.61% (5.5% - 7.5%)
|========#=======================|
Bitterness: 60.1 (40.0 - 70.0)
|==================#=============|

Ingredients:
5.68 kg (81.0%) Pale Malt (2 Row) US - added during mash
0.58 kg (8.3%) Munich Malt - 10L - added during mash
0.26 kg (3.7%) Caramel/Crystal Malt - 60L - added during mash
0.26 kg (3.7%) Melanoiden Malt - added during mash
0.24 kg (3.4%) Carafoam - added during mash
0.04 L White Labs WLP002 English Ale
20.04 g (7.9%) Citra (12.0%) - added first wort, boiled 60.0 m
33.4 g (13.2%) Citra (12.0%) - added during boil, boiled 15.0 m
33.4 g (13.2%) Citra (12.0%) - added during boil, boiled 10.0 m
33.4 g (13.2%) Citra (12.0%) - added during boil, boiled 5.0 m
39.15 g (15.5%) Citra (12.0%) - steeped after boil
93.95 g (37.1%) Citra (12.0%) - added dry to primary fermenter

 

[waggastew]

First of the summer brews after a run of lagers

Recipe: WWB-2 Watermelon Wheat Beer 
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 22.68 l
Post Boil Volume: 17.68 l
Batch Size (fermenter): 14.00 l   
Bottling Volume: 12.00 l
Estimated OG: 1.052 SG
Estimated Color: 3.5 SRM
Estimated IBU: 10.8 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 74.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
2.10 kg               Pilsner (2 Row) Ger (2.0 SRM)            Grain         1        56.8 %        
1.40 kg               Wheat Malt, Ger (2.0 SRM)                Grain         2        37.8 %        
5.50 g                Hallertau Magnum [11.70 %] - Boil 60.0 m Hop           3        10.8 IBUs     
0.74 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        4        -             
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         5        -             
0.74 tsp              Yeast Nutrient (Primary 3.0 days)        Other         6        -             
0.20 kg               Honey (1.0 SRM)                          Sugar         7        5.4 %         
3.00 Cup              Watermelon Puree (Secondary 0.0 mins)    Other         8        -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 3.70 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 13.63 l of water at 73.5 C          66.0 C        60 min        

Sparge: Batch sparge with 2 steps (3.47l, 13.59l) of 75.6 C water
Notes:
------
- Watermelon and honey (mixed with 200ml boiled water) added after primary is mostly complete

 

[Dan Pratt]

I got some citra too :icon_drool2:

Its Citra XPA

OG 1053
FG 1008
ABV 6%
IBU 44
EBC 9

50% Ale Malt
35% Wheat
15% Flaked Oats

Mashed at 63c for 70mins

Boiled for 60mins

FWH Citra = 14ibu
10m Citra = 21ibu
Whirlpool Citra = 9ibu

Fermented with US05 @ 19c

Dry Hopped with Citra @ 4g/L

:super:

 

[Danscraftbeer]

Galactic Pils 40lt

OG = 1.047
FG ~ 1.010
IBU = ~30
EBC = 6.5
ABV = ~ 4.8
Bitterness ratio = 0.622 IBU/SG

7kg Weherman Pilsner = 88.1%
0.4kg Cara-Pils = 5%
0.4kg Wheat Malt = 5%
0.21kg Acidulated Malt = 2.6%

Ca=51.1 Mg=2.5 Na=49.2 SO4=51.6 Cl=102.2 HCO3=30

Esky mash tun.
1st infusion 21lt water to mash @50c for an hour (got delayed). 2nd infusion 21lt water to mash @62c for 75minutes. 13lt Decoction to mash @70c for 20min.
Batch sparge with 75c water. Mash pH = 5.4 all the way.
Pre boil = 55lt. 90min boil.

All 2016 Galaxy Flowers. Thanks Bevan and Yob!
5g - 60min
30g - 10min
60g - Flame out and sit for 10min then chill down to ~75c.
80g - Hop stand ~75c for 5 min to 60c for 30min then chill down to pitch temp. (something like that anyway)
I may dry hop one of the 18lt serving kegs with 50g Galaxy (in a weighted hop sock. To be removed after a week or so, or not)

Yeast: S-23. aproximate 750 billion cells. 360ml 1st recycle yeast cake. No starter this time. Just tip the jar of mud in there.
Fermented under 5 to 10 psi pressure at 10c for 3 days then creep up 1 degree each day to 15c and let sit out the 12 days.
Then chill to 3c to transfer to serving kegs. They can sit around at room temps for a while or lager in the kegerator.

76.2% Total Efficiency. Bangin! Everything seems to work out to plan now and getting better beers.
Something in this lager bussiness and more complex mashes like decoctions are getting me malt flavours more outstanding than I've ever had before. :beerbang:

 

[jefin]

A couple of stouts put down yesterday on the upgraded brew rig.

Boris The Yeltsin (Imperial Stout)

Original Gravity (OG): 1.077 (°P): 18.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 8.07 %
Colour (SRM): 42.6 (EBC): 83.9
Bitterness (IBU): 78.6 (Tinseth)

79.99% Maris Otter Malt
8% Chocolate
4% Amber Malt
4% Brown Malt
4% Crystal 60

2 g/L Columbus (14.9% Alpha) @ 60 Minutes (First Wort)
1.3 g/L Columbus (14.9% Alpha) @ 10 Minutes (Boil)

0.3 g/L Calcium Chloride @ 1 Minutes (Mash)
0.2 g/L Epsom Salt (MgSO4) @ 1 Minutes (Mash)
0.2 g/L Gypsum (Calcium Sulfate) @ 1 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.1 g/L Yeast Nutrient @ 5 Minutes (Boil)

Single step Infusion at 65°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Safale US-05

Scotties Oatmeal Stout (Oatmeal Stout)

Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.11 %
Colour (SRM): 35.8 (EBC): 70.5
Bitterness (IBU): 44.4 (Tinseth)

78.57% Maris Otter Malt
7.14% Flaked Oats
3.57% Chocolate
3.57% Chocolate, Pale
3.57% Chocolate, Wheat
3.57% Crystal 80

3 g/L East Kent Golding (5% Alpha) @ 60 Minutes (First Wort)
1 g/L East Kent Golding (5% Alpha) @ 10 Minutes (Boil)

0.3 g/L Calcium Chloride @ 1 Minutes (Mash)
0.2 g/L Epsom Salt (MgSO4) @ 1 Minutes (Mash)
0.2 g/L Gypsum (Calcium Sulfate) @ 1 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.1 g/L Yeast Nutrient @ 5 Minutes (Boil)

Single step Infusion at 65°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Safale S-04

Efficiency under what I would like (milled a bit to coarse I think!).

Cheers Jefin

 

[Fraser's BRB]

Munich Dunkel and an ESB in the fermenters by 2.30, good brew day.

 

[Reman]

English Dark Mild

OG 1.038
FG 1.014
IBU 25
EBC 33
ABV 3.1%

75% UK Pale
10% Light Crystal
10% Dark Crystal
4% Amber
1% Chocolate
Mashed @ 69c for 60min

18IBU Magnum @ 60min
7IBU EKG @ 15min

WLP002
0.5g/L EKG dry hop 5 days

 

[menoetes]

No time for AG brewing this week, but I did have time to knock out a couple of partials...

Murphy's Red Ale
Batch size: 25lt
Est OG: 1.053
Est FG: 1.013
Est IBUs: 18.2
Est. ABV: 5.2% (after bottling)

31.5% Briess CBW Pilsen Light Malt Extract
31.5% Briess CBW Golden Light Malt Extract
25% Weyermann Pale Ale Malt
5.5% Weyermann Carared Malt
5% Weyermann Caramunich Malt Type 3
1.5% Gladfield Roasted Barley Malt

13g of Target 10.1%AA @ 60min (to 14.8 IBUs)
15g of D-Saaz 5.2%AA @ 15min (to 3.4 IBUs)
15g of Cascade 6.6%AA @ 0min (to 0 IBUs)

Yeast is Morgans Premium Ale Yeast - rehydrated

Mashed the grains for 60min @ 67.5'c

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

&​

​

Darryl's a Ginger Ale
Batch size: 25lt
Est OG: 1.053
Est FG: 1.013
Est IBUs: 9.9
Est. ABV: 5.2% (after bottling)

65% Briess CBW Golden Light Malt Extract
17% Bairds Pale Ale Malt
9% Dingemans Aromatic Malt
4.5% Dingemans Biscuit Malt
4.5% Briess Extra Special Malt (120L Replacement)
800g of Peeled Ginger Root - finely chopped
2 Lemons - zested & juiced.

7g of Magnum 12.5%AA @ 60min (to 9.9 IBUs)

Yeast is Morgans American Ale Yeast - rehydrated

Mashed the grains for 60min @ 66'c

Added 2g of Brewtan B to strike water. 4g of Yeast Nutrient and 4g of Brewbrite @ 5 minutes before flameout.

Placed the chopped ginger and lemon zest in a pot and covered with water before bringing to a boil of 30 minutes. Strained and then added the liquid & lemon juice to the boiling wort @ 10 minutes before flameout.

Currently smells like a fermenter full of gingerbread.

 

[razz]

Yesterdays Vienna, already starting to foam.



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Vienna Lager
Brewer: JD
Asst Brewer:
Style: Vienna Lager
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 55.83 l
Post Boil Volume: 45.83 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 41.00 l
Estimated OG: 1.057 SG
Estimated Color: 22.5 EBC
Estimated IBU: 29.9 IBUs
Brewhouse Efficiency: 74.00 %
Est Mash Efficiency: 77.5 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
55.00 l Hastings Vienna Water 1 -
5.00 kg Pale Malt (Weyermann) (6.5 EBC) Grain 2 48.3 %
5.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 3 48.3 %
0.20 kg Acidulated (BestMälz) (3.0 EBC) Grain 4 1.9 %
0.15 kg Carafa Special III (Weyermann) (925.9 EB Grain 5 1.4 %
28.00 g Magnum [11.90 %] - Boil 60.0 min Hop 6 20.9 IBUs
60.00 g Tettnang 2014 [4.10 %] - Boil 20.0 min Hop 7 9.0 IBUs
7.50 g Brewbrite (Boil 10.0 mins) Fining 8 -
4.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 9 -


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 10.35 kg
----------------------------
Name Description Step Temperat Step Time
Dough In Add 57.42 l of water at 39.2 C 38.0 C 5 min
Saccharification Add -0.00 l of water and heat to 67.0 C 67.0 C 120 min
Mash Out Heat to 77.0 C over 10 min 77.0 C 10 min

Sparge: Fly sparge with 9.28 l water at 77.0 C
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com

 

[reardo]

Had been planning a Porter for quite a while, using my new grainfather system. I wanted to make something simple so i opted for this recipe:

Reardo's Robust Choc Porter

Aiming for 23L with expected 73% efficiency. 60 minute boil.

Grain
4.3 kg - Pale Malt, Maris Otter (79.2%)
.22kg - Choc malt (4.1%)
.11kg - Midnight Wheat (2%)
.23kg - Carafa 11 (Dehusked) (4.2%)
.57kg - Rolled oats (10.5%)

Mashed at 66c for 70mins, Mash out at 75c for 10mins

Hops
30gm Fuggles (13.9 IBU) - 60 mins
50gm EK Goldings (12.8 IBU) - 15 mins

Misc
1 x Whirfloc tab @ 15mins

Yeast
2 x Safale English Ale - S-04

Stats
Est Original Gravity: 1.054
Est Final Gravity: 1.016
Estimated Alcohol by Vol: 4.93 %
Bitterness: 26.7 IBUs
Est Color: 67.5 EBC

Notes:

• Only got 21 litres into fermenter. Maybe the extra 10 mins boil (70 mins total) aided this.
• Sparging took 40 mins. Had to do with the rolled oats undoubtedly. This was my 5th Grainfather brew and usually takes only 15-20 mins, with grain only.
• Recipe fits under 10.2 of the AABC Guidelines. Was planning to enter Vicbrew with this recipe but unfortunately, it won't be ready.

 

[Lord Raja Goomba I]

Yesterday's brew day, pitched this morning. New fridge (wine fridge, let's see how it goes.

New Mild (Mild)

Original Gravity (OG): 1.036 (°P): 9.0
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 3.07 %
Colour (SRM): 18.1 (EBC): 35.7
Bitterness (IBU): 21.8 (Average - No Chill Adjusted)

79.49% Pale Ale Malt
5.13% Caramunich III
5.13% Crystal 120
3.85% Amber Malt
2.56% Acidulated Malt
2.56% Roasted Barley
1.28% Chocolate Malt BB

1 g/L Willamette (7.1% Alpha) @ 60 Minutes (Boil)


Single step Infusion at 69°C for 60 Minutes. Boil for 90 Minutes

Fermented at 18°C with Safale S-04

 

[Reman]

LRG, might need to have a mild off! Would be one hell of a party

 

[Mardoo]

Better hire extra toilets.

 

[Yob]

Next Friday is a big day.. RIS

Gunna try a triple iteration, ~60kg into a single boil ~100l.

3 mash tuns, as much liquor as I can cram into my 75l MT and drain and sparge to 2x50l mash tuns, change grains in 75l MT and drain both 50l first runnings back to 75l and sparge out both 50l to kettle. Boil the arse off this while I'm mashing the 75l to reduce to 1.095.. Add runnings from triple iteration and sparge to 120l, boil crown to 100l. Hoping for an OG of about 1.150 or greater

Ferment rapidly and top up barrels.

Brown
Black
Chocolate
Roast
Marris Otter

 

[Liam_snorkel]

You're out of control

 

[Yob]

wish i had more mash tuns

 

[Lord Raja Goomba I]

LRG, might need to have a mild off! Would be one hell of a party

I'd been tossing up whether to make one again, given mine have been 'okay', but nothing extraordinary.

Had a really good one (dry enough, not cloying, roast is right) from the case swap and that's ignited my desire to have another crack. So I sort of attempted reverse engineering from my palate and went from there.

Hoping it's really good - it looks quite brown.

 

[Reman]

I'd been tossing up whether to make one again, given mine have been 'okay', but nothing extraordinary.

Had a really good one (dry enough, not cloying, roast is right) from the case swap and that's ignited my desire to have another crack. So I sort of attempted reverse engineering from my palate and went from there.

Hoping it's really good - it looks quite brown.

I had one at barls' during last years case swap, so at least I know what a good one tastes like.

Already fermented down to 1.014 after 2 days, now to add an EKG dry hop. Tried the sample and it was....ok'ish. Will need to wait until it's in the keg before passing final judgment.

 

[tj2204]

Brew night tonight - haven't brewed an IPA in ages.

A small bittering charge at 60 and the rest in the cube, not 100% sure if i'll go with the hop ratios below, was tempted to add comet to the mix, but may save it for a single hop - Will pitch on to us-05 yeast cake.

Expected OG: 1.063 FG: 1.010

Recipe: SUMMIT OF THE GALAXY
Brewer: TJ
Style: American IPA
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 28.30 l
Post Boil Volume: 25.00 l
Batch Size (fermenter): 22.00 l   
Bottling Volume: 20.60 l
Estimated OG: 1.063 SG
Estimated Color: 12.3 EBC
Estimated IBU: 67.6 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
16.50 g               Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
6.50 kg               Gladfield American Ale Malt (5.0 EBC)    Grain         2        94.2 %        
0.20 kg               Acidulated (Weyermann) (3.5 EBC)         Grain         3        2.9 %         
0.20 kg               Gladfield Light Crystal Malt (63.0 EBC)  Grain         4        2.9 %         
10.00 g               Hallertau Magnum [14.00 %] - Boil 60.0 m Hop           5        14.3 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 5.0 mins)         Fining        6        -             
100.00 g              Cascade [5.50 %] - Steep/Whirlpool  15.0 Hop           7        13.9 IBUs     
50.00 g               Galaxy [15.00 %] - Steep/Whirlpool  15.0 Hop           8        19.0 IBUs     
50.00 g               Summit [16.00 %] - Steep/Whirlpool  15.0 Hop           9        20.3 IBUs     
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         10       -             
75.00 g               Galaxy [15.00 %] - Dry Hop 4.0 Days      Hop           11       0.0 IBUs      
50.00 g               Summit [16.00 %] - Dry Hop 4.0 Days      Hop           12       0.0 IBUs      
25.00 g               Cascade [5.50 %] - Dry Hop 4.0 Days      Hop           13       0.0 IBUs      


Mash Schedule: BIAB, Light Body
Total Grain Weight: 6.90 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Saccharification  Add 32.52 l of water at 68.5 C          64.4 C        90 min        
Mash Out          Heat to 75.6 C over 7 min               75.6 C        10 min