What are you Brewing 2016?

[Dan Pratt]

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

Im going to take a guess that the blonde ale pH was a little higher than usual ;-)

 

[Dan Pratt]

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.

Hey Jyo,

Why the bittering with such a low AA hop?

 

[fletcher]

Im going to take a guess that the blonde ale pH was a little higher than usual ;-)

haha yeah! wonder why?!

 

[Coodgee]

Putting this one down tomorrow. First brew with my new pH meter. Sorted out all my brewing equipment last night. tested my thermometer in boiling water and it was +/- 0.4 degrees of 100. I'll put the starter on tonight and give my grainfather a good soaking in PBW tonight to get it sparkling clean for the morning.

This one is a bit of a Rogers inspired mid strength, not really within any style guidelines so I'll call it a session IPA.

Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l   
Estimated OG: 1.035 SG
Estimated Color: 14.9 EBC
Estimated IBU: 25.7 IBUs
Brewhouse Efficiency: 69.00 %
Est Mash Efficiency: 75.3 %
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) (16.7 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) (290.6 EBC)        Grain         5        1.4 %         
20.00 g               Centennial [9.30 %] - Boil 20.0 min      Hop           6        14.0 IBUs     
10.00 g               Simcoe [13.20 %] - Boil 5.0 min          Hop           7        3.3 IBUs      
30.00 g               Centennial [9.30 %] - Steep/Whirlpool  5 Hop           8        3.5 IBUs      
30.00 g               Simcoe [13.20 %] - Steep/Whirlpool  5.0  Hop           9        4.9 IBUs      
1.0 pkg               American Ale II (Wyeast Labs #1272) [124 Yeast         10       -             

+ dry hop with maybe Citra


----------------------------
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 76.0 C over 4 min               76.0 C        10 min

 

[jyo]

Hey Jyo,

Why the bittering with such a low AA hop?

Hi mate.
I'm just chasing really subtle bitterness of about 20 IBU, and I find Styrians perfect for this. I was going to just have one big addition of Styrians because, well... :icon_drool2: I love the stuff.

 

[Dan Pratt]

Hi mate.
I'm just chasing really subtle bitterness of about 20 IBU, and I find Styrians perfect for this. I was going to just have one big addition of Styrians because, well... :icon_drool2: I love the stuff.

me and styrians have never met....lol

for subtleness would one take the option to just not adding a bittering addition and just late at 10mins and WP? that is my usual got to for blonde or lower abv ales

 

[manticle]

Styrians need to be met.
They do beautifully in all things uk, belgian and even some German but also marry well with hops like cascade and amarillo.

 

[contrarian]

Made a pale with styrian goldings last weekend and I love the stuff! Very versatile hop and delicious flavour and aroma. Have also used in saisons and it works very well!

 

[DJ_L3ThAL]

What sort of g/L in a pale ale? I've got some to use up hoping to do a DuPont clone and maybe a pale ale or English bitter with them.

 

[Nullnvoid]

Double brew day tomorrow. Same brew for both. I need to create my swap beer for the upcoming Victorian Case Swap and then I also want some for myself. Made similiar to this before, but increasing the amount of Rye!

Brewer: Rusty
Asst Brewer: 
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 31.08 l
Post Boil Volume: 27.08 l
Batch Size (fermenter): 25.00 l   
Bottling Volume: 23.00 l
Estimated OG: 1.059 SG
Estimated Color: 17.1 EBC
Estimated IBU: 44.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 72.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.50 kg               Pale Malt, Traditional Ale (Joe White) ( Grain         1        64.3 %        
1.00 kg               Rye Malt (Weyermann) (5.9 EBC)           Grain         2        14.3 %        
0.55 kg               Wheat Malt, Pale (Weyermann) (3.9 EBC)   Grain         3        7.9 %         
0.40 kg               Crystal, Medium (Simpsons) (108.3 EBC)   Grain         4        5.7 %         
0.30 kg               Carapils (Briess) (3.0 EBC)              Grain         5        4.3 %         
0.25 kg               Acidulated (Weyermann) (3.5 EBC)         Grain         6        3.6 %         
17.00 g               Warrior [15.00 %] - Boil 60.0 min        Hop           7        32.3 IBUs     
85.00 g               Cascade [5.50 %] - Boil 10.0 min         Hop           8        11.8 IBUs     
1.0 pkg               California Ale (White Labs #WLP001) [35. Yeast         9        -             
60.00 g               Cascade [5.50 %] - Dry Hop 5.0 Days      Hop           10       0.0 IBUs

 

[contrarian]

What sort of g/L in a pale ale? I've got some to use up hoping to do a DuPont clone and maybe a pale ale or English bitter with them.

Depends on the aa% which can vary a bit. The last batch I got were about 3%.

I tend to aim for about 25-30 IBUs in a pale ale and about 20 in a saison.

 

[Nullnvoid]

Double brew day tomorrow. Same brew for both. I need to create my swap beer for the upcoming Victorian Case Swap and then I also want some for myself. Made similiar to this before, but increasing the amount of Rye!

Brewer: Rusty
Asst Brewer: 
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 31.08 l
Post Boil Volume: 27.08 l
Batch Size (fermenter): 25.00 l   
Bottling Volume: 23.00 l
Estimated OG: 1.059 SG
Estimated Color: 17.1 EBC
Estimated IBU: 44.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 72.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.50 kg               Pale Malt, Traditional Ale (Joe White) ( Grain         1        64.3 %        
1.00 kg               Rye Malt (Weyermann) (5.9 EBC)           Grain         2        14.3 %        
0.55 kg               Wheat Malt, Pale (Weyermann) (3.9 EBC)   Grain         3        7.9 %         
0.40 kg               Crystal, Medium (Simpsons) (108.3 EBC)   Grain         4        5.7 %         
0.30 kg               Carapils (Briess) (3.0 EBC)              Grain         5        4.3 %         
0.25 kg               Acidulated (Weyermann) (3.5 EBC)         Grain         6        3.6 %         
17.00 g               Warrior [15.00 %] - Boil 60.0 min        Hop           7        32.3 IBUs     
85.00 g               Cascade [5.50 %] - Boil 10.0 min         Hop           8        11.8 IBUs     
1.0 pkg               California Ale (White Labs #WLP001) [35. Yeast         9        -             
60.00 g               Cascade [5.50 %] - Dry Hop 5.0 Days      Hop           10       0.0 IBUs

Already stuffed up a little bit as I got distracted talking to my parents when I was measuring the grain out and one of the batches is going to have 0.6kg of carapils. Don't know enough to know what that effect it's going to have but I'm going to assume it's alright. I think it brings it up to 8% carapils.

Ohh well, I'll leave that to be mine and swap the one I didn't stuff up

 

[technobabble66]

...
Ohh well, I'll swap that one I stuffed up

FTFY

 

[Nullnvoid]

FTFY

Yeah but then it will turn into the best beer or have ever made and I will have given it all to you *******s . Hahaha

 

[fletcher]

Styrians need to be met.
They do beautifully in all things uk, belgian and even some German but also marry well with hops like cascade and amarillo.

agreed. i've had a lot of american ipas that have used it dry, and it gives a lovely unique change to the typical citrus aromas.

 

[Weizguy]

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

I did not mean any offence, and I bow to your experience.
I recall that the salt was crucial to the flavour, and variations were obvious.

Yeah but then it will turn into the best beer or have ever made and I will have given it all to you *******s . Hahaha

So, why not share a great beer? I have on several occasions, and it improves the brew community. I'm sure that Barry appreciated my Berliner case swap beer, and I can only see that as a good thing. Barry has taught me a few things over the years as well. Hmmm, I need to buy that man another beer, just on principle, and of course one for Redbeard.

 

[Dan Pratt]

Already stuffed up a little bit as I got distracted talking to my parents when I was measuring the grain out and one of the batches is going to have 0.6kg of carapils. Don't know enough to know what that effect it's going to have but I'm going to assume it's alright. I think it brings it up to 8% carapils.

Ohh well, I'll leave that to be mine and swap the one I didn't stuff up

The carapils leaves dextrins in the beer which add to body and mouth feel, I can say right now that you wont notice it when you have 14% rye and 32ibu from warrior on a pale ale........ :huh: When i have made my rye pale ales i like that combo using warrior for bittering, however the ibu contributions were more like 15-20ibu from the 60min addition and that played great with the rye spice and finish.....for an IPA 32ibu would be about right.

 

[jyo]

me and styrians have never met....lol

for subtleness would one take the option to just not adding a bittering addition and just late at 10mins and WP? that is my usual got to for blonde or lower abv ales

As manticle suggested- UK Ales , ESB in particular are just beautiful with this hop. I always use it in ESB... so good. Even if making a low ibu beer, I'll always add a small bittering addition. There's a depth of flavour you get from bittering hops that I don't get from just all late hopping.

Ps- get some Styrians!

 

[rude]

Styrians in English Bitters :icon_drool2: :icon_drool2: :icon_drool2:

 

[Nullnvoid]

I did not mean any offence, and I bow to your experience.
I recall that the salt was crucial to the flavour, and variations were obvious.

So, why not share a great beer? I have on several occasions, and it improves the brew community. I'm sure that Barry appreciated my Berliner case swap beer, and I can only see that as a good thing. Barry has taught me a few things over the years as well. Hmmm, I need to buy that man another beer, just on principle, and of course one for Redbeard.

Who knows whether it will be a great beer. I also don't want to share a dud. Luckily I made two batches just one with more carapils. I also don't know which one is which so it will be a gamble .