What are you Brewing 2016?

[JDW81]

While we're on bittering, lately I've been getting the IBUs in a lot of my beers with late additions (usually cube hopping) and IMHO is far superior than getting your bitterness from 60 minute additions (in hop forward styles).

Costs you more, as you need more hops, but you get a lovely combination of bitterness and flavour from massive late additions.

 

[technobabble66]

FWIW, i've found that a little FWH plus the late additions works a treat - for me, anyway.
The FWH seems to be a smoother bittering compared to those 60 or 90mins additions i used to do.
I've not done side-by-side comparisons so it's open to subjective bias, of course.
So essentially it's the same scenario as you, JDW, but the bitterness seems a whisker smoother compared to when i just did late/cube additions.
Just my humble opinion

 

[shacked]

A gentle bitter at 60 and you're fine, just don't over do it.

I know this is a little OT for this thread but what is it about galaxy that can result in harsh bittering? Is it the cohumulone levels?

 

[Dan Pratt]

I know this is a little OT for this thread but what is it about galaxy that can result in harsh bittering? Is it the cohumulone levels?

good question.

I think may be from the co humulone levels, Galaxy is very high comparatively @ around 35%

Other hops like Amarillo, Centennial, Simcoe and Warrior are all around the low 20's % and they don't produce the astringency from bittering charges.

 

[technobabble66]

I'd suggest harsh tannins/polyphenols may have developed to higher levels in varieties like Galaxy. Leave it in too long and there's a slight tea-like astringency that's noticeable.
But the higher cohumulone levels may also be a big contributor to the overall harshness.

 

[Frothy1]

My Old man and Bro are visiting mid October and I'm pretty stoked.

I'll put down a version of their favorite commercial beers - White Rabbit Dark Ale and a Stone and Wood Pacific Ale.

I'll try and keep the cleaning chemicals out of Pacific Ale.

I left for annual leave and get back next week after putting the dark ale down with us04.

I bet that lazy ******* stalled at 1.020.

 

[Denobrew]

Panhead Supercharger
90% Gladfield American Ale Malt
5.5% Gladfield Toffee Malt
4.5% Gladfield Light Chrystal

Mashed at 67

Hops 1.5 g/l each Amarillo and Simcoe @ 10 mins and whirlpool
1 g/l Centennial @ 10 mins and whirlpool
Pacific Jade to total IBU's to 50
Dry hop for 3 days 3 g/l Citra and 1g/l Simcoe
18 degrees with WLP001 starter
1.056 - 1.012

 

[mofox1]

Knocking out an aussie pale for that ball sport holiday.

Aussie Pale

Vol: 48L
OG: 1.046 / FG: 1.008
IBU: 31
SRM: 7.7

37% Gladfields Ale Malt
30% Pilsner
15% Wheat Malt
10% Munich I
4% Carabohemian Malt
2% Carared
2% Acidulated Malt

Mash 66/72 for 30/30

Bittering to ~12 IBU w/ POR @60min
POR, Ella & Cascade @0min for another 15 IBU (~1.8g/L)
Cascade & Galaxy in the cube for another 4ish (@ ~1g/L)

Might throw some galaxy & cascade in as a dry hop... or not.

Yeast will, of course, be recultured Coopers yeast.

Edit: Just about to celebrate mash-out.

 

[tj2204]

Back from a week holiday down in Sydney - Enjoyed the Horse's Head from The Grifter and Former Tenant from Modus Operandi so thought it was time to brew another Amber/American Red - Grain locked in, hops subject to change once I look in the freezer. Also still tossing up whether to mash at 67 or 65 - Last amber I made was a bit sweet for my liking.

Recipe: 20160930 House Amber/American Red
Brewer: TJ
Asst Brewer: 
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 29.53 l
Post Boil Volume: 26.23 l
Batch Size (fermenter): 22.00 l   
Bottling Volume: 20.60 l
Estimated OG: 1.052 SG
Estimated Color: 31.3 EBC
Estimated IBU: 43.6 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 74.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
4.00 kg               Pale Malt, Traditional Ale (Joe White) ( Grain         2        71.2 %        
1.00 kg               Munich, Light (Joe White) (17.7 EBC)     Grain         3        17.8 %        
0.35 kg               Crystal (Joe White) (141.8 EBC)          Grain         4        6.2 %         
0.20 kg               Crystal, Dark (Joe White) (216.7 EBC)    Grain         5        3.6 %         
0.07 kg               Chocolate Malt (Joe White) (750.6 EBC)   Grain         6        1.2 %         
10.00 g               Hallertau Magnum [14.00 %] - Boil 60.0 m Hop           7        14.8 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 5.0 mins)         Fining        8        -             
50.00 g               Cascade [6.50 %] - Steep/Whirlpool  15.0 Hop           9        8.5 IBUs      
50.00 g               Summit [15.50 %] - Steep/Whirlpool  15.0 Hop           10       20.3 IBUs     
1.0 pkg               American West Coast Ale (Danstar #BRY-97 Yeast         11       -

 

[paulyman]

Double brew day today.

#1 Gose (found the recipe on BYO)

60% wheat
40% Pilsner
Adjusted the above proportions to allow 0.9kg of acidulated to be added after the main mash, then mashed for a further hour. Mashed low at 64.

12 IBU of hallertau at 60.
21g salt, 21g coriander seed, lime zest and kaffir lime leaves at 15.

#2 Hoppy Berliner

Will mash today, 60% Pilsner and 40% wheat. Going to hold at mash out for 30 minutes then chill to 40 transfer to a keg add lacto and purge. Will sit in a water bath with my sous vide holding temp for 48 hours. Boil on Monday with 15g of citra and 15g of simcoe at 10.

 

[Mr B]

Back from a week holiday down in Sydney - Enjoyed the Horse's Head from The Grifter and Former Tenant from Modus Operandi so thought it was time to brew another Amber/American Red - Grain locked in, hops subject to change once I look in the freezer. Also still tossing up whether to mash at 67 or 65 - Last amber I made was a bit sweet for my liking.

Recipe: 20160930 House Amber/American Red
Brewer: TJ
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 29.53 l
Post Boil Volume: 26.23 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 20.60 l
Estimated OG: 1.052 SG
Estimated Color: 31.3 EBC
Estimated IBU: 43.6 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 74.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
4.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 2 71.2 %
1.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 3 17.8 %
0.35 kg Crystal (Joe White) (141.8 EBC) Grain 4 6.2 %
0.20 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 5 3.6 %
0.07 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 6 1.2 %
10.00 g Hallertau Magnum [14.00 %] - Boil 60.0 m Hop 7 14.8 IBUs
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 8 -
50.00 g Cascade [6.50 %] - Steep/Whirlpool 15.0 Hop 9 8.5 IBUs
50.00 g Summit [15.50 %] - Steep/Whirlpool 15.0 Hop 10 20.3 IBUs
1.0 pkg American West Coast Ale (Danstar #BRY-97 Yeast 11 -

Ahhh yes, brew day tomoz, what shall it be - have kegs of pale ale and red saison and a stout to keg next week.

An Amber!

Of course - Thank you!

Now, to the recipe (yours looks great btw)

 

[paulyman]

Double brew day today.

#1 Gose (found the recipe on BYO)

60% wheat
40% Pilsner
Adjusted the above proportions to allow 0.9kg of acidulated to be added after the main mash, then mashed for a further hour. Mashed low at 64.

12 IBU of hallertau at 60.
21g salt, 21g coriander seed, lime zest and kaffir lime leaves at 15.

#2 Hoppy Berliner

Will mash today, 60% Pilsner and 40% wheat. Going to hold at mash out for 30 minutes then chill to 40 transfer to a keg add lacto and purge. Will sit in a water bath with my sous vide holding temp for 48 hours. Boil on Monday with 15g of citra and 15g of simcoe at 10.

12 hours in had a sneaky peak at the kettle sour. Not a sign of life, just smelled of wort. 3 hours later and it was climbing out the blow off tube like mad. Forgot how quick bacteria multiply! Can't wait to taste it tomorrow and assess when to boil.

 

[Mr B]

Sorry about formatting. Lots and lots of choc, will be interesting

41 Amber decision American Amber Ale (6 B)


Type: All Grain
Batch Size: 53.00 l
Boil Size: 62.49 l
Boil Time: 60 min
End of Boil Vol: 57.29 l
Final Bottling Vol: 53.00 l
Fermentation: Ale, Two Stage
Date: 01 Oct 2016
Brewer: Mr B
Asst Brewer:
Equipment: 1v 90l recirc
Efficiency: 75.00 %
Est Mash Efficiency: 77.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients Amt Name Type # %/IBU 10.00 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 1 79.4 % 1.00 kg Chocolate (Briess) (350.0 SRM) Grain 2 7.9 % 1.00 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 3 7.9 % 0.20 kg Acid Malt (3.0 SRM) Grain 4 1.6 % 0.20 kg Cara-Pils/Dextrine (2.0 SRM) Grain 5 1.6 % 0.20 kg Crystal (Joe White) (72.0 SRM) Grain 6 1.6 % 20.00 g Cascade [5.50 %] - Boil 60.0 min Hop 7 5.1 IBUs 20.00 g Simcoe [13.00 %] - Boil 60.0 min Hop 8 12.1 IBUs 20.00 g Cascade [5.50 %] - Boil 30.0 min Hop 9 3.9 IBUs 10.00 g Amarillo [9.20 %] - Boil 15.0 min Hop 10 2.1 IBUs
Gravity, Alcohol Content and Color
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 23.2 IBUs
Est Color: 24.8 SRM
Measured Original Gravity: 1.053 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.6 %
Calories: 494.4 kcal/l

Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body
Sparge Water: 29.75 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.56
Measured Mash PH: 5.20
Total Grain Weight: 12.60 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps Name Description Step Temperature Step Time Saccharification Add 45.36 l of water at 71.4 C 66.7 C 60 min Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min
Sparge: Fly sparge with 29.75 l water at 75.6 C

 

[tj2204]

Sorry about formatting. Lots and lots of choc, will be interesting

That's a tonne of chocolate! Looks s bit more like my American Brown ale recipes. Sounds like a tasty drop anyhow.

 

[paulyman]

Citrus Sunset Ale

100% RedX
89g of Citra, because that's what''s left in the vacuum bag I used on the weekends Hoppy Berlinner.
49g at 20 minutes and the rest in the 20 minute whirlpool.

I'm over gravity brewing, should work out to be two cubes of 1.050/40IBU beers.

 

[tj2204]

Need to refill some kegs ASAP - Quick keg filler summer ale to be brewed tomorrow night:

55.6% Pilsner
22.2% Vienna
22.2% Wheat Malt
Galaxy in the cube to low 20's
Galaxy dry hopped.
MJ's M44 Yeast

 

[jyo]

Quick summer blondey ale thing. One cube for me, one for a mate for his birthday.
Batch Size (L): 48.0

----------------
9.000 kg Pilsner (85.71%)
1.000 kg Flaked Wheat (9.52%)
0.300 kg Biscuit (2.86%)
0.200 kg Acidulated Malt (1.9%)

Hop Bill
----------------
60.0 g Styrian Golding Pellet (3.5% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
40.0 g Simcoe Pellet (11.5% Alpha) @ whirlpool (0.8 g/L)

Fermented at 18°C with Wyeast 1335 - British Ale II

Notes
----------------
55/10
65/60
72/10
76/10

Edit- Flaked Wheat not oats.

 

[Weizguy]

Double brew day today.

#1 Gose (found the recipe on BYO)

60% wheat
40% Pilsner
Adjusted the above proportions to allow 0.9kg of acidulated to be added after the main mash, then mashed for a further hour. Mashed low at 64.

12 IBU of hallertau at 60.
21g salt, 21g coriander seed, lime zest and kaffir lime leaves at 15.

#2 Hoppy Berliner

Will mash today, 60% Pilsner and 40% wheat. Going to hold at mash out for 30 minutes then chill to 40 transfer to a keg add lacto and purge. Will sit in a water bath with my sous vide holding temp for 48 hours. Boil on Monday with 15g of citra and 15g of simcoe at 10.

I hope you have not put that full amount of SALT in the beer.

I think you should start with 5 grams and then add a little at a time to taste.

Look for Doc's Gose recipe and see what happened when he went with a huge whack of salt.

Apart from that, I've brewed it a few times and it's an awesome guzzler, but not as drinkable as a great Berliner.

 

[fletcher]

have recently put down two brews. my first in forever. an esb and a simple blonde ale. after going over the top on some brews it's nice to go back to simple recipes

botany bitter
maris otter
crystal
wheat
amber
roast barley
1.046
willamette to 35 ibu
not sure on yeast yet but likely something nice like 013 or 1469

milestone blonde ale
pilsner
wheat
munich
carapils
1.045
magnum and saaz to 23 ibu
us-05

 

[jimmy86]

I hope you have not put that full amount of SALT in the beer.

I think you should start with 5 grams and then add a little at a time to taste.

Look for Doc's Gose recipe and see what happened when he went with a huge whack of salt.

Apart from that, I've brewed it a few times and it's an awesome guzzler, but not as drinkable as a great Berliner.

I have made this exact same recipe over 10 times and it is an awesome beer, perfectly balanced.