What are you Brewing 2016?

[Mardoo]

If you've never had a fine beer encased in white cheese mold, you haven't lived.

 

[Tahoose]

Spewing I haven't been around for the last couple of case swaps. Hopefully will be able to to make the winter one next year.

 

[technobabble66]

Mitch who??
[emoji1]

 

[pcqypcqy]

I'd hate to see what would happen to the walls of an IBC as the wort cools. You'd need a cage on the inside as well.

I kegged my 300g Citra yesterday. Not overly bitter at all, in fact I wouldn't even use bitter to describe the flavour. Still haven't put it into my beersmith yet but if the IBU's are there, they're not dominating.

HEAPS of citrus / pineapple flavour, almost too much really, it's pretty much like drinking the juice left in a pineapple tin. Not bad, but maybe over done a tad.

Might make a good candidate for a sour.

 

[Mardoo]

I never said we weren't absurdly drunk while discussing it

 

[Coodgee]

Third batch of this Rogers-y fellow. 2ml of lactic acid was too much. ended up with a mash ph of 5.15-5.2. Was aiming for 5.4 according to ezwater spreadsheet.

Recipe: Dean's Beer

Recipe Specifications
--------------------------
Boil Size: 29.60 l
Post Boil Volume: 27.60 l
Batch Size (fermenter): 24.00 l   
Bottling Volume: 21.00 l
Estimated OG: 1.034 SG
Estimated Color: 14.2 EBC
Estimated IBU: 21.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 80.7 %
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) (22.0 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) (300.0 EBC)        Grain         5        1.4 %         
5.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Other         6        -             
2.00 g                Calcium Chloride (Mash 60.0 mins)        Other         7        -             
2.00 ml               Lactic Acid (Mash 60.0 mins)             Other         8        -             
15.00 g               Centennial [10.40 %] - Boil 20.0 min     Hop           9        10.7 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        10       -             
10.00 g               Simcoe [13.20 %] - Boil 5.0 min          Hop           11       3.0 IBUs      
30.00 g               Centennial [10.40 %] - Steep/Whirlpool   Hop           12       3.5 IBUs      
30.00 g               Simcoe [13.20 %] - Steep/Whirlpool  5.0  Hop           13       4.5 IBUs      
1.0 pkg               American Ale II (Wyeast Labs #1272) [124 Yeast         14       -             
50.00 g               Simcoe [13.00 %] - Dry Hop 4.0 Days      Hop           15       0.0 IBUs      


Mash Schedule:
Total Grain Weight: 3.60 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash Step         Heat to 72.0 C over 0 min               72.0 C        60 min        
Mash Step         Heat to 76.0 C over 4 min               76.0 C        10 min

 

[Coodgee]

This is recipe 2 in the mid strength series for summer:



Recipe: Modern English IPA (3.5%)

Style: English IPA

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l   
Estimated OG: 1.039 SG
Estimated Color: 9.6 EBC
Estimated IBU: 34.0 IBUs

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3.60 kg               Pale Malt, Golden Promise (Thomas Fawcet Grain         1        88.9 %        
0.35 kg               Wheat Malt, Pale (Weyermann) (3.9 EBC)   Grain         2        8.6 %         
0.10 kg               Caramel/Crystal Malt - 60L (110.0 EBC)   Grain         3        2.5 %         
1.00 g                Fuggle [4.20 %] - Boil 60.0 min          Hop           4        0.5 IBUs      
100.00 g              Fuggle [4.20 %] - Boil 20.0 min          Hop           5        28.8 IBUs     
100.00 g              Fuggles [4.20 %] - Steep/Whirlpool  5.0  Hop           6        4.7 IBUs      
3.0 pkg               American Ale II (Wyeast Labs #1272) [124 Yeast         7        -             
140.00 g              Goldings, East Kent [5.00 %] - Dry Hop 0 Hop           8        0.0 IBUs      


Mash Schedule: 
----------------------------
Name              Description                             Step Temperat Step Time     
Sacc Rest         Add 23.88 l of water and heat to 72.0 C 72.0 C        60 min        
Mash Out          Heat to 75.0 C over 5 min               75.0 C        10 min

 

[ScottyDoesntKnow]

Fungrel's Ella Centennial Citra Ale
http://aussiehomebrewer.com/topic/93295-fungrels-ella-centennial-citra-ale/

My third AG brew, first time using centennial and citra in a brew of my own, loving both of these hops in commercial beers at the moment.

 

[Kingy]

Early bird catches the worm
Just about to boil a quad batch of ordinary bitter
Ibu 30ish
Ebc 20ish
Og 1.036
Fg 1.010

English malts
Pale 90%
Dark crystal 7%
Special roast 3%

160grams EKG @ 60min
80grams EKG @ 10min
100grams EKG in whirlpool



Life is beautiful

 

[Mardoo]

Is that the Briess Special Roast? I havent' yet found a solid use for that. Any direction would be appreciated.

 

[Matplat]

English Brown Ale.... should have been done sooner for christmas but oh well. LHBS stuffed up my grain order slightly and gave me Caraamber instead of Caraaroma, so I had to sub in Shepards Delight... should still work out ok.

4.5kg BB Ale
0.2kg medium crystal
0.2kg Shepards Delight
0.1kg Victory
50g Pale Choc

27g Challenger @ 60
20g First Gold @ 10

1968 ESB London Ale

24.5l in the FV @ 1.045.

I'm loving the recent consistency Im getting with my extraction efficiency.

 

[Weizguy]

Fanboi Brown Ale Brew Type: All Grain Date: 12/12/2016
Style: Southern English Brown Ale Brewer: Seth
Batch Size: 45.00 L
Boil Volume: 57.66 L Boil Time: 90 min
Brewhouse Efficiency: 90.0 % Equipment: Techni-Ice 75 litre mash tun and 78 litre SS kettle

Ingredients Amount Item Type % or IBU
4.28 kg Mild Malt (florr-malted TF) (7.9 EBC) Grain 78.6 %
0.58 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 10.7 %
0.48 kg Crystal Extra Dark - 120L (Crisp) (236.4 EBC) Grain 8.8 %
0.10 kg Roasted Barley (Thomas Fawcett) (1199.7 EBC) Grain 1.9 %
63.95 gm Fuggles [5.20%] (90 min) Hops 22.1 IBU
2 Pkgs American Ale II (Wyeast Labs #1272) [Starter 2500 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.033 SG
Estimated Final Gravity: 1.008 SG
Estimated Color: 27.2 EBC (37.4-69.0 EBC) Color [Color]
Bitterness: 22.1 IBU
Estimated Alcohol by Volume: 3.2 %


Single Infusion, Medium Body Mash
Mash Grain Weight: 5.44 kg Mash PH: 5.4 PH
Grain Temperature: 23.0 C Sparge Temperature: 75.6 C
Sparge Water: 37.92 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 14.19 L of water at 75.5 C > 67.8 C 90 min
Step Add 12.00 L of water at 87.5 C > 76.0 C 10 min

Hope I can get this finished at 20°C and bottled this week. Should be easy enough without creating too many esters/fusels, due to low gravity.
This beer is pretty much a Mann's Brown Ale copy from a BYO beer style recipe by Terry Foster.

Fanboi ??
One of my friends, now a commercial brewer, quite liked this American Ale II yeast for English bitters. If I recall correctly from the days when he was just another (quality) home brewer and used to participate in case swaps (local and State).

 

[Judanero]

Samuels Brothers Specific Ale (No Chill) 23L

48% BB Pale Ale
48% JW Wheat
4% Rice Hulls

2g CaCl, 3.1g CaSO4

Mash in at 58c stir until 62c (~0.5c/min)
62c for 40min
68c for 60 min
72c for 10 mins

FWH 14g Galaxy

90 min boil

Cube hop 14g Galaxy
Will likely French press some more galaxy to add when pitching cube, and dry hop ~1.5 g/L for two days before CC

Yeast: San Diego

 

[Judanero]

Fanboi ??
One of my friends, now a commercial brewer, quite liked this American Ale II yeast for English bitters. If I recall correctly from the days when he was just another (quality) home brewer and used to participate in case swaps (local and State).

Is that because of the reduced ester production compared to English?

 

[Weizguy]

Thanks for making me think. Don't you realise I'm on rec leave?
If I recall correctly, and this was at least 10 years ago, he was quite fond of the turnaround time, and the drier finish, as well as the malty flavour profile.

(*edit: and, of course the flocculation... Took me a while to think of that)

 

[skb]

I just brewed 70ltrs of a rice lager was a bit of a nightmare with stuck sparge (well I think that's what you call it). Ending up taking almost 3 hours to move it to kettle... also had a few little disasters on the day and was planning to top up by 6 Ltrs of ice water. But I dropped that so my 4.7% beer went to over 5% and then my efficiency was strangely through the roof so ended up at 5.7% ABV so a lot stronger than I wanted.

Of the 70ltrs I can only ferment 40lt in the fridge as I had borrowed another fridge to do 80Ltr only to find it had stopped working (was warned it was almost dead) so I used first 40Lt for the rice lager and then ....

The other 30L a bit of an experiment I added some LME and Dextrose I had lying around and also some additional SaaZ hops on the whirlpool and pitched Saison yeast. I had actually planned to 80L but Being a new system it clearly boiled away a lot more and the dead space slightly larger. So I only had 30Lt left so over did the LME and Dextrose .... so all in all a bit of a disaster and using BeerSmith I am going to end up with a Beer brewed with Saison yeast way under IBU 10 instead of 20 and way over ABV at 9.5%. So may we'll be a blender or bin beer !!

I was thinking of making a hop tea and increasing IBU to 20, does anyone know if that would work or the side effects

 

[Brownsworthy]

Just about to put down a Riwaka Pale Ale I'd cubed around 6 weeks ago, 92% briess pale, 4% Carared,4% carapils, approximately 35 ibu forgotten ebc will ferment with us05.

 

[Matplat]

How d'you hold on to a cube for 6 weeks! To think, it could be a beautifully conditioned summer quaffer by now!

 

[Brownsworthy]

How d'you hold on to a cube for 6 weeks! To think, it could be a beautifully conditioned summer quaffer by now!

Fermentation fridge died and only just got another that can fit my ss brewtech 54L fermenter.

Don't worry I've been kicking myself for not getting it sorted sooner as I only have about a fifth of a keg of my last mosaic ipa left.

 

[Dan Pratt]

Planned for this weekend:

NorthEast IPA 1

OG 1060
FG 1011
IBU 55 ish
EBC 9

41% Pils Malt
41% Ale Malt
18% Flaked Oats

Mashed @ 66c

Chloride @ 125ppm
Sulphate @ 50ppm

60mins boil

Warrior @ 60mins = 35ibu

Whirlpool end of boil = 20ibu - 28g each of Citra, Galaxy & Mosaic, chilled to below 80c and add another 28g each of Citra, Galaxy & Mosaic

Fermented with VERMONT Yeast @ 18c - pitching yeast slurry ~ 350mls

Dry Hopped twice:

42g Citra, 28g Mosaic, 14g Galaxy for 3-5 days

42g Citra, 28g Mosaic, 14g Galaxy for 1-2 days

here is the thread link to the HBT forum http://www.homebrewtalk.com/showpost.php?p=7701386&postcount=1418