What are you Brewing 2016?

[Dan Pratt]

and here is another example.....

https://munchies.vice.com/en/articles/this-ipa-is-the-most-bitter-beer-in-the-world

658 ibu tested! :super:

 

[razz]

I made this brew Saturday and hit TG overnight, gotta luv fresh yeast.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: German Pils
Brewer: John Donovan
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 55.00 l
Post Boil Volume: 45.00 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 40.00 l
Estimated OG: 1.055 SG
Estimated Color: 9.5 EBC
Estimated IBU: 35.6 IBUs
Brewhouse Efficiency: 74.00 %
Est Mash Efficiency: 75.8 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
65.00 l Mornington Tank Water 1 -
7.72 kg Pale Malt (Weyermann) (6.5 EBC) Grain 2 78.4 %
1.93 kg Corn - Yellow, Flaked (Briess) (2.6 EBC) Grain 3 19.6 %
0.19 kg Acidulated (BestMälz) (3.0 EBC) Grain 4 2.0 %
49.34 g Magnum [11.90 %] - Boil 30.0 min Hop 5 35.6 IBUs
7.00 g Brewbrite (Boil 10.0 mins) Fining 6 -
3.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 7 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 9.84 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 53.57 l of water at 73.0 C 66.0 C 90 min
Mash out Add -0.00 l of water and heat to 78.0 C 78.0 C 30 min

Sparge: Fly sparge with 11.79 l water at 80.0 C

 

[manticle]

and here is another example.....

https://munchies.vice.com/en/articles/this-ipa-is-the-most-bitter-beer-in-the-world

658 ibu tested! :super:

My guess is the other bitter compounds in hops - people focus on aa isomeration/solubilisation but that's only one component of hop contribution.

Still if that testing of dogfish is correct, then my understanding of bu saturation may need revisiting.

 

[pcqypcqy]

^ ^ the only thing balanced is the early ibu and the late ibu contributions right ?

we have all tried to get a really hoppy beer by adding stupid amounts of hops and too often its fails without the right water, pH and malt/abv to support the hop oils and bitterness.

However with Citra he may just get away with it

You all may be right, I may have cocked this up, but it's just something I was playing around with, didn't use software.

I based the magnum addition on previous brews and using up what I had.

I did let it sit for a few minutes, but it probably wasn't 10 before I started chilling. Hopefully not quite as many IBU's as some are predicting.

100g dry hop will hopefully give a really good aroma to help deal with the bitterness, but we'll see.

 

[wide eyed and legless]

Going to look up my notes for an Abbots Ale, sounds promising, been out of favour for a while, time for it to make a comeback.

 

[waggastew]

WCI-10 - West Coast IPA (6.4% ABV) - Latest iteration of my house IPA. In line with my Pale Ale's the malt bill is getting lighter, the hops are getting later, and I am using more Gypsum and Lactic Acid. Hop combo is original mix from an award winning IPA of mine from a few years back. I was pleased I could get them all as in the past I have had issues with one or two being out of stock.

Ended up pitching this onto the whole yeast cake from a Pale Ale. Ferment was VERY vigorous, nothing a bit of Starsan and a roll of paper towel couldn't fix! Terminal gravity on Day 4, time for half dry hops warm, will then crash chill and add other half cold.

 

[Tahoose]

Going to look up my notes for an Abbots Ale, sounds promising, been out of favour for a while, time for it to make a comeback.

A little off topic but Abbots Ale due to go on tap in at least one venue in Melbourne reasonably soon.

 

[wide eyed and legless]

You wouldn't happen to know where? I would love to do a comparison.

 

[Coodgee]

I made this brew Saturday and hit TG overnight, gotta luv fresh yeast.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: German Pils
Brewer: John Donovan
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 55.00 l
Post Boil Volume: 45.00 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 40.00 l
Estimated OG: 1.055 SG
Estimated Color: 9.5 EBC
Estimated IBU: 35.6 IBUs
Brewhouse Efficiency: 74.00 %
Est Mash Efficiency: 75.8 %
Boil Time: 120 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
65.00 l Mornington Tank Water 1 -
7.72 kg Pale Malt (Weyermann) (6.5 EBC) Grain 2 78.4 %
1.93 kg Corn - Yellow, Flaked (Briess) (2.6 EBC) Grain 3 19.6 %
0.19 kg Acidulated (BestMälz) (3.0 EBC) Grain 4 2.0 %
49.34 g Magnum [11.90 %] - Boil 30.0 min Hop 5 35.6 IBUs
7.00 g Brewbrite (Boil 10.0 mins) Fining 6 -
3.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 7 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 9.84 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 53.57 l of water at 73.0 C 66.0 C 90 min
Mash out Add -0.00 l of water and heat to 78.0 C 78.0 C 30 min

Sparge: Fly sparge with 11.79 l water at 80.0 C

yeah that's a fast ferment man! What temp did you ferment at? I brewed a german pils on saturday too, the recipe is a page or so back on this thread. I pitched at 9 degrees and have held it stead at 9.5 since sunday morning. Mine was down from 1050 to 1018 last night. I am keen to try out this "fast lager method" which seems to just be a glorified diacetyl rest, but I want to get quite close to final gravity. Maybe start raising it up this afternoon.

 

[razz]

Hey Coodgee. To start with I generally pitch at 1 gram per litre and with this brew I decided to brew at the upper recommended temp of the yeast. (I usually ferment at 10-12 degrees) I purchased the yeast only last week so it was reasonably new yeast. I have finished my last 500g brick of 34/70 a few months back and I had that vacuum packed in the fridge. It lasted me about three years. Even then my last brew out of the old brick was done in 5 days. I don't find the need for a D rest with this pitch rate although I am slowly chilling the brew done to 2 degrees (about 1-2 degrees per day) I know pitching at 1 gram per litre is more costly but I realised along time ago that making my own beer became more about quality rather than low cost.

 

[Nizmoose]

My guess is the other bitter compounds in hops - people focus on aa isomeration/solubilisation but that's only one component of hop contribution.

Still if that testing of dogfish is correct, then my understanding of bu saturation may need revisiting.

As opposed to actual hop bitterness which would take insane amounts to achieve heaps of IBU due to terrible utilisation, no reason on a commercial scale you couldn't use tetra hop to dose in a massive ibu number.

 

[Kumamoto_Ken]

Had a crack at the DIY Dog Punk IPA (2007-2010) recipe this morning.

100% MO mashed at 65 for 90 minutes.
OG:1.056
60IBU

Chinook and Ahtanum at 60min
Chinook and Crystal at flameout
Chinook, Crystal and Ahtanum in the cube

Will ferment using BRY-97

Never used Ahtanum or Crystal before, looking forward to this beer.

 

[shacked]

Double brew day:

Simple Saison
Approx:
85% castle pils, 10% wheat, 5% torrified wheat plus 200g of demerara sugar and some acid malt. EKG at FWH (90m) and Styrians in the cube for 25 IBU. OG 1.042. Belle Saison. 23L with 19L going in the keg and 4L (or so) on top of my sour.

Biere de Mars with Rye
55% Pale
18% Bestmalz Munich 1
9% Gladfield Rye
9% Wheat
5% Demerara Sugarz
2% Spec B
2% Acid

EKG at FWH (60m) and Saaz in the whirlpool for 25 IBU. 10g of lightly crushed corriander seeds at 5m.

OG was 1.054 and yeast will be WLP500.

 

[fletcher]

However I did make this and its fermenting away very nicely @ 19c.

Hop Hands 2 ( Tired Hands Brewing USA )

OG 1048
FG 1008
ABV 5.2%
IBU 40
EBC 8

80% JW Ale
18% Rolled Oats
2% Acidulated

mashed @ 66c for 60mins with pH of 5.4

This beer is CHLORIDE forward like the NE IPA style beers in the US. Mash had 100ppm chloride and 50ppm sulphate.

60mins Boil

Columbus FWH = 18ibu

Before adding the 5mins hops at 10mins i added another 25ppm of Chloride to the boil.

Amarillo, Centennial, Simcoe @ 5mins = 10ibu
Amarillo, Centennial, Simcoe @ WP for 15mins = 12ibu

Pitched 250billion Vermont Ale yeast cells and added 90seconds of pure 02.

Dry hop is huge - 56g each of Amarillo, Centennial, Simcoe = 9.3g/L h34r:

This beer will be cloudy and juicy with hops :beerbang:

is that how NE IPAs need to be with such a huge chloride hit? literally overloaded so much with hops in order to get their impact?

 

[technobabble66]

Brewed yesterday at the 2016 Vic Xmas Case Swap:

KangaCockoren 12
(a Westy 12 clone, named* after being brewed at Cocko's place in Kangaroo Ground, The host of the Case Swap)

Vol=460L
OG=1.091 (1.076 w/o the D2)
FG=1.015
IBU=32.8
EBC=82.8 (12.8 w/o the D2)
alc=10.3
(resulting efficiency of system was 73%)

100kg (56.3%) Dingemanns Pilsner
50kg (28.2%) Dingemanns Pale
3.5kg (2.0%)Melanoiden

24kg (13.5%) D2 Candi Syrup (to be added mid-fermentation)

500g Brewer's Gold (3.6%) @FWH
150g Magnum (12%) @FWH
500g Brewer's Gold @ 60mins
680g each of Hallertau Mittelfrau (2.6%) & Styrians (2.6%) @20mins (into 21 cubes).

Ideally fermented with WLP-530

Mash vol = ~500L (inc grain vol, guessed as ~70L "dry equivalent", so ~400-430L
Sparge vol = 250L

Only took ~12 hours to brew :blink: :lol:



* name yet to be confirmed by consensus

Apologies to CSI.com - we used & tweaked their recipe for the clone, but sourced D2 rather than their D-180, as it's what we could get our hands on.

 

[SBOB]

Vol=460L

so, just a single batch then

 

[Mardoo]

We've actually discussed at length whether we could give a 1000L IBC container a go as a "cube".

 

[DJ_L3ThAL]

Imagine having to put your knee into it to squeeze out the air?! [emoji106]

 

[Dan Pratt]

is that how NE IPAs need to be with such a huge chloride hit? literally overloaded so much with hops in order to get their impact?

Time will tell. The chloride usually makes the beer malt forward and in beers with crystal malts that highlights the sweetness. This style has no crystal which is probably why I like it. The flaked oats play a solid role for mouthfeel and the hop oils stay in suspension with the protiens.

I backed off on the dry hop, only 42g each. Only because my dry hop keg after 120g is to much.

 

[technobabble66]

Imagine the amount of botulism in there?! [emoji106]

FTFY, for the older brewers. :lol:

Mind you, Cocko took it to the next level:
"Hey Andrew... ANDREW!! ... Your cube has a bit of mold in it! Are you sure this is ok to use for your cube?!"
(to be fair, the host was pretty damn tanked at this point).
"Yeah, it'll be fiiiiine! The heat should sterilise it, won't it!"
Um ... ok :unsure:
I'd be fermenting those babies pretty damn quickly!

:lol:
Great day!