What are you Brewing 2016?

[Nullnvoid]

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.

I made a similiar one a while ago and it was delicious. The only difference was the last one had only 10% rye. Not sure where I got the recipe from but it was based on something on here I'm sure. Maybe next time I'll tone down the warrior. Still learning at this game at what constitutes a good ibu for the style. Anyhoo as long as I can drink it

Thanks for the input.

 

[Tahoose]

Most of my mates have been not really interested in craft beer for the most part. However recently stone and wood pacific ale has become a regular for them.

So knocking out a double batch for cup day. Brewed on the weekend will pitch tonight.

70% pils
30% wheat

8 IBU's bittering with. Centennial
25 IBU's in the cube(20mins) also centennial

Should be about 1:054

Will dilute back to about 1:042 and the dry hop the bejesus out of it with Galaxy.

 

[technobabble66]

Great minds think alike, Mitch! I've just cube my latest attempt at a SWPA clone:

"Rezza Sss" Pacific Ale h34r:

Vol 24L
OG=1.041
FG=1.008
IBU=17.2
EBC=7.4
alc%=4.5

3.1kg Viking Ale
0.5kg Wey Wheat malt
0.25kg Wey CaraPils
0.15kg Acidulated

3g Galaxy (13.9%) @FWH
15g Galaxy @20mins (not in cube, doing an Argon Method boil)
70g Galaxy dry hopped
(& maybe another 30g Galaxy to sit in the priming bucket for 4-5hrs before bottling)

55/64/68/72/78 for 5/75/5/20/2

2.2g each of CaCl & CaSO4 + 1.1g MgSO4 into mash (20L, Melbourne water)
2g each of CaCl & CaSO4 + 1g MgSO4 + 0.4g citric acid into sparge (18L)
1g each of CaCl & CaSO4 + 0.5g MgSO4 into boil

Planning on using Mangrove Jack's M44 American West Coast Ale

 

[Frothy1]

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.

It did stall but at 1.016.

Gave it a little rouse and today 1.014 where it should have reached a week ago.

Might just sneak this dark ale in before the old man arrives after all.

 

[manticle]

Worked all weekend and 2 kegs both blew dry so late night brew in the wild Tas weather we're having.

APA with cascade, amarillo and styrians if I can find any. Denny's fave for yeast.

Unlike the usual me, I'm doing a lazy brew - single infusion at about 65, no mash out, not even any recirc, probably not even wait my normal ten minutes between sparge and drain. Will whirlpool and kettle chill, drain to cube tomorrow morning and pitch immediately. Waiting for sparge water to heat to temp.

Reason for laziness is purely that it's dark, cold, windy, raining and I have to be up early. I keep expecting to see Kurt Russell with a flame thrower.

See how it goes, look forward to getting back to some decent processes next weekend.

 

[DJ_L3ThAL]

We will forgive you for your sins brother

 

[droid]

Some kind of Fruit Salad hop forward style. The ol' hop scales are going to be busy...hehe. Heaps of different hops so if I can't get something in future and have to replace one or two - who'd know...just thought it worth saying before the inevitable questions about why so many hops.

Title: dr 511 droid oil

Boil Time: 75 min
Batch Size: 44 liters (fermentor volume)
Boil Size: 52 liters
Boil Gravity: 1.038
Efficiency: 72.5% (brew house)

STATS:
Original Gravity: 1.045
Final Gravity: 1.008
ABV (standard): 4.87%
IBU (tinseth): 34.42
SRM (morey): 5.65

FERMENTABLES:
5 kg - United Kingdom - Maris Otter Pale (57.1%)
2.8 kg - German - Wheat Malt (32%)
0.25 kg - German - Carapils (2.9%)
0.2 kg - American - CaraCrystal Wheat Malt (2.3%)
0.5 kg - Flaked Oats (5.7%)

HOPS:
15 g - magnum, Type: Pellet, AA: 11.7, Use: Boil for 60 min, IBU: 11.29
13 g - Amarillo, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 2.12
14 g - Cascade, Type: Pellet, AA: 6.3, Use: Boil for 10 min, IBU: 2.06
10 g - Centennial, Type: Pellet, AA: 9.3, Use: Boil for 10 min, IBU: 2.17
7 g - Chinook, Type: Pellet, AA: 11.8, Use: Boil for 10 min, IBU: 1.93
6 g - Citra, Type: Pellet, AA: 14.3, Use: Boil for 10 min, IBU: 2
6 g - Columbus, Type: Pellet, AA: 15.1, Use: Boil for 10 min, IBU: 2.11
6 g - Galaxy, Type: Pellet, AA: 14.4, Use: Boil for 10 min, IBU: 2.01
7 g - Simcoe, Type: Pellet, AA: 13.2, Use: Boil for 10 min, IBU: 2.15
10 g - Zythos, Type: Pellet, AA: 9.2, Use: Boil for 10 min, IBU: 2.14
6 g - Vic Secret, Type: Pellet, AA: 16.1, Use: Boil for 10 min, IBU: 2.25
8 g - mosaic, Type: Pellet, AA: 11.7, Use: Boil for 10 min, IBU: 2.18

Whirlpooling same and maybe keg hopping

MASH GUIDELINES:
1) Infusion, Temp: 66 C, Time: 60 min, Amount: 25 L
Starting Mash Thickness: 3 L/kg

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Fermentation Temp: 20 C

 

[Dan Pratt]

^ ^ I look forward to seeing the photo.

 

[Dan Pratt]

With summer pending and the folks due in town, my annual Lager will be brewed this weekend.

New World Lager 3

OG 1042
FG 1006
ABV 4.7%
IBU 27
EBC 7

90% JW Pils
10% JW Wheat

Mashed at 63c/90mins

Pure clean rain water with 5Lts of regular tap water to add back some minerals.

60Min Boil

Magnum @ 60m = 16ibu

Eldorado/Mosaic @ 10m = 10ibu

Eldorado/Mosaic @ 1m = 1ibu

(No Chilled process)

Fermented directly onto the yeast cake of W34/70. Will pitch wort into yeast at 4c, add pure O2 for 2mins and let the temp naturally rise to 9c for cold ferment.

Will lager for 2months @4c when ferment and D rest is completed. Should be packaged mid Dec

 

[Coodgee]

With summer pending and the folks due in town, my annual Lager will be brewed this weekend.

Sounds like a nice drop!

I've got two lagers lagering at the moment. Been in cubes for about 6 weeks. Unfortunately they had a few iceburgs when I got back from holidays but they are thawed out now. The first is a Czech premium pale lager (formerly BoPils) that turned into a very big beer - O.G 1.059 and F.G. 1.014 for 6.1% ABV. The other is a munich helles 1.054 / 1.013 / 5.5% that is tasting great.

I'm really getting enthusiastic with my brewing lately, mainly because of my new pH meter. I'm putting the following down tomorrow and really looking forward to it. I intend to get my mash pH to 5.3 with some lactic acid (probably only need 1ml) and I will get my sparge water to 5.9 for a target pre-boil pH of 5.3. I will be monitoring my runnings to ensure I don't sparge below 1.012. I have also created a little spreadsheet to help me get my pre-boil gravity spot on; I input the current volume of wort collected and it's current gravity and calculate what the gravity would be if I topped up to 29.5L which is my preboil volume. I've added an extra few % to the grain bill so that I expect to have hit my number with a top up of water before I sparge the full 29.5L (hope that makes sense). In this way I should be able to hit my pre-boil gravity exactly and not have to sparge below 1.012/pH 5.8.

This is a recipe that won first place in the APA/IPA category at my brew club's annual comp (silver medal). It's actually a bit on the edge of the style guidelines because it's more of a "summer ale" type of beer that is quite dry and lacking the body and depth of flavour of a "spot on" BJCP APA.

I have resisted making any change to the recipe except for mash pH and a little bit more grain (but still hitting same OG)

Recipe: Citra & Galaxy APA Brew 2

Recipe Specifications
--------------------------
Boil Size: 29.56 l
Post Boil Volume: 27.56 l
Batch Size (fermenter): 22.00 l   
Bottling Volume: 21.50 l
Estimated OG: 1.054 SG
Estimated Color: 13.0 EBC
Estimated IBU: 34.3 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 90.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
10.00 g               Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
1.00 ml               Lactic Acid (Mash 60.0 mins)             Water Agent   2        -             
4.80 kg               Pale Malt, Golden Promise (Thomas Fawcet Grain         3        95.6 %        
0.22 kg               Caramel/Crystal Malt - 60L (110.0 EBC)   Grain         4        4.4 %         
3.00 g                Centennial [9.30 %] - Boil 60.0 min      Hop           5        2.7 IBUs      
35.00 g               Galaxy [15.10 %] - Boil 17.0 min         Hop           6        25.3 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        7        -             
50.00 g               Citra [13.10 %] - Steep/Whirlpool  5.0 m Hop           8        6.3 IBUs      
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         9        -             
80.00 g               Galaxy [14.00 %] - Dry Hop 4.0 Days      Hop           10       0.0 IBUs      
50.00 g               Citra [12.00 %] - Dry Hop 4.0 Days       Hop           11       0.0 IBUs      


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 5.02 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 13.09 l of water and heat to 67.0 C 67.0 C        60 min

 

[Dan Pratt]

^ ^ I always new you had the perfect IPA malt bill.

Citra and Galaxy, fruit heaven.

 

[Coodgee]

Going well so far. Mash is at pH 5.35 +- 0.5. Sparge water is heating now. Using ro water for the sparge and the pH dropped to 6 with 0.1ml of lactic acid. All going to plan...

 

[DJ_L3ThAL]

Düsseldorf Altbier for the VIC. Xmas Case Swap at the Vietnamese Rubber Farmer's place.
Going for high end of the style, lots of Spalt.

Mmmmmm, Spalt.

 

[DJ_L3ThAL]

Foil bowl on recirc has bumped up my efficiency heaps, I'm getting volumes I need and even was over gravity yesterday 2 points (1.052) which may bump me outside of style for ABV%, the wy1007 is an animal and will get down to 1.008 most likely... not an issue for swap brew I'm sure [emoji1]. Some pics of the day.

 

[Midnight Brew]

Got a few things done today, first up mashed in the beer followed by bottling a batch of sweet stout and then during the boil I put my big batch of sauerkraut into jars.

Dunkelweizen
OG 1045 and caramelized 6L wort down to 3L was shooting for 2 but ran out of time.
50% JW Wheat
46.5% Weyermann Munich I
3.5% Weyermann Carafa Special II
40/52/62/67/72/78 for 20/10/10/50/10/10
Magnum to 12IBU
Wy 3068 at 17C

Cube 2 is getting 60g Centennial and Wy1450

 

[fraser_john]

Been a long time between all grain brews... hitting the ground running with this for Geelong Craft Brewers Beer Camp

10-19-2016  Black American IPA

Recipe Specifics
----------------

Batch Size (L):          24.00    Wort Size (L):    24.00
Total Grain (Kg):         6.56
Anticipated OG:          1.069    Plato:            16.72
Anticipated SRM:          25.0
Anticipated IBU:          60.6
Brewhouse Efficiency:       80 %
Wort Boil Time:             60    Minutes

Actual OG:  1.067   Plato: 16.43
Actual FG:  1.012   Plato:  3.07

Alc by Weight:  5.71      by Volume:  7.31  From Measured Gravities.
ADF:            81.3      RDF         67.7  Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 79 %
Anticipated Points From Mash:  68.53
Actual Points From Mash:       67.28


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 68.6     4.50 kg.  Pale Malt(2-row)              Great Britain  1.038      3
 15.2     1.00 kg.  Weyermann Munich I            Germany        1.038      8
  7.6     0.50 kg.  Crystal 10L                   America        1.035     10
  4.6     0.30 kg.  Weyermann Carahell            Germany        1.035     13
  4.0     0.26 kg.  Weyermann Carafa Special II   Germany        1.036    558

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 50.00 g.     Cascade                           Whole    7.00  30.1  60 min.
 30.00 g.     Cascade                           Whole    5.75  11.4  30 min.
 60.00 g.     Cascade                           Whole    7.00   7.2  5 min.
 60.00 g.     Centennial                        Pellet  10.50  11.9  5 min.
100.00 g.     Zythos                            Pellet  12.50   0.0  0 min.
 50.00 g.     Nelson Sauvin                     Pellet  12.50   0.0  0 min.


Yeast
-----
BRY-97 x 2

 

[paulyman]

Going to brew my next sour tomorrow based on The Rare Barrel golden sour recipe online. Aiming to culture up the dregs of the Cantillon Grambrinus I'll be having on my birthday at the end of the month supplemented with WLP655 and Gigayeast Sour Cherry Funk.

 

[paulyman]

Going to brew my next sour tomorrow based on The Rare Barrel golden sour recipe online. Aiming to culture up the dregs of the Cantillon Grambrinus I'll be having on my birthday at the end of the month supplemented with WLP655 and Gigayeast Sour Cherry Funk.

 

[Dan Pratt]

Vermont Yeast Bay Strain arrived today :super:

Hop Hands Ale 2

OG 1049
FG 1008
ABV 5.4%
IBU36

82% Ale Malt
18% Flaked Oats

mashed @ 66c/ 60mins

60 Min Boil

Columbus @ FWH = 16ibu
Centennial, Simcoe & Amarillo @ 5m = 12ibu
Centennial, Simcoe & Amarillo @ WP for 20mins = 8ibu

Fermented with Vermont @ 18c

Dry Hopped = 56g each (168g = 8.4g per L)

• Centennial, Simcoe & Amarillo

:icon_drool2:

 

[technobabble66]

Started the boil on this, the back-up swap beer:

Fruitasia Maltilicious Amber Ale

Vol 22L
OG=1.054
FG=1.012
IBU=43.8
EBC=33.1
alc%=5.8

2.1kg (42%) Viking Ale
2.1kg (42%) Viking Munich
0.41kg (8.2%) Ding Biscuit
0.35kg (7%) Simpsons Heritage Crystal
0.04kg (0.8%) Simpsons Chocolate

8g Chinook Flowers (Homegrown) (13%??) @FWH
10g each of Simcoe, Cascade & Centennial @20mins (cube)
20g Chinook Flowers (Homegrown) (13%??) @20mins (cube)
20g each of Simcoe, Centennial, Chinook, Cascade @ dry hopped

55/65/72/78 for 5/85/25/2

2.8g of CaCl + 1.6g CaSO4 + 1.0g MgSO4 into mash (20L, Melbourne water)
2.5g of CaCl + 1.4g CaSO4 + 0.9g MgSO4 + 0.35g citric acid into sparge (18L)
1.5g of CaCl + 1.0g CaSO4 + 0.5g MgSO4 into boil

Planning on using yeast cake (2nd ferment) Mangrove Jack's M44 American West Coast Ale