What are you Brewing 2016?

[fletcher]

topaz pacific ale rip-off

50 pale
25 vienna
25 wheat
at 1.045 to 1.008

topaz at 10 and whirlpool to 30ibu
topaz dry hop at 3g/L

us-05 at 18c

 

[Benn]

Dr Smurtos Golden Ale today.
Last few brews have been all over the place due to efficiency troubles resulting from Mill Gap being being outa whack.
Hit the numbers bang on today, threw in some home grown Victoria & Chinook just coz.

 

[welly2]

A late hopped IPA for a New Years Eve party. 300g of late hops (15 minutes and later), in fact. Mosaic and Simcoe. I'll bang in 100g of dry hops in a few days time just for good measure.

 

[Danscraftbeer]

Transferred this 40lt pressure fermented (standard House Ale) into kegs today.

Tan Ale 40lt. (edit: 43lt actually draught from kegmenter. 2 X 19lt kegs filled and excess into pet bottles)
OG = 1.046
FG = 1.009
IBU = 32.4
EBC = 23.1
ABV = 4.8%

7.2kg Golden Promise 90.6%
0.5kg Melanoiden 6.3%
0.15kg Carafa III 1.9%
0.1kg Acidulated 1.3%

24g Magnum @60 for 17 IBU
50g Galaxy flowers @ flame out for 15 IBU
50g Galaxy flowers at hop stand @ 75c

Yeast is a 2nd culture of a blend of approximately 30% US-05 with 70% Coopers cultured.

Brew house efficiency reads at 79.9%. (edit: 85.9% after end volume count) Wow. That's a new personal best not that I was aiming for it.
Taste testing the chilled beer as is tastes very nice, malty, fruity as expected but not a lot of aroma so.

Here's the polish. Dry hopped the kegs each with: 20g Galaxy flowers, 20g Nelson Sauvin, 20g Mosaic. Being cautious since I've never used Nelson Sauvin before but the aroma coming out of the spunding valve during transfer is gorgeous.

Will be the house ale on tap over Christmas. :chug:

 

[Coodgee]

Had a busy morning in the brewery yesterday. Put down a hoppy ordinary bitter and filtered and kegged two beers. Pretty much on my feet from 6:30am to midday. A bit of force carbonation and I was in front of the cricket at 1pm with a young session pale ale of 3%

 

[fletcher]

Transferred this 40lt pressure fermented (standard House Ale) into kegs today.

Tan Ale 40lt. (edit: 43lt actually draught from kegmenter. 2 X 19lt kegs filled and excess into pet bottles)
OG = 1.046
FG = 1.009
IBU = 32.4
EBC = 23.1
ABV = 4.8%

7.2kg Golden Promise 90.6%
0.5kg Melanoiden 6.3%
0.15kg Carafa III 1.9%
0.1kg Acidulated 1.3%

24g Magnum @60 for 17 IBU
50g Galaxy flowers @ flame out for 15 IBU
50g Galaxy flowers at hop stand @ 75c

Yeast is a 2nd culture of a blend of approximately 30% US-05 with 70% Coopers cultured.

Brew house efficiency reads at 79.9%. (edit: 85.9% after end volume count) Wow. That's a new personal best not that I was aiming for it.
Taste testing the chilled beer as is tastes very nice, malty, fruity as expected but not a lot of aroma so.

Here's the polish. Dry hopped the kegs each with: 20g Galaxy flowers, 20g Nelson Sauvin, 20g Mosaic. Being cautious since I've never used Nelson Sauvin before but the aroma coming out of the spunding valve during transfer is gorgeous.

Will be the house ale on tap over Christmas. :chug:

that sounds really nice mate. good one!

 

[Danscraftbeer]

that sounds really nice mate. good one!

Thanks fletcher. Authenticities be damned Its mine! New World (anything goes)

Made within the varied balance of Amber Ale only . Enjoying a pint now its on tap it smells awesome as new beer. Cloudy from hops when new on tap at 16 days from grain to brain. Wow I love this kegmenting.
It does clear and gets smoother with time but it wont last that long I don't think.
Cheers! :beerdrink:

 

[Danscraftbeer]

Just put the Spiced Saison an tap too. This is pretty freaky and punchy and tingly. Posted it a page or two ago on this thread but substituted the fresh lemons with brewers sweet orange peel powder.
Its a thumbs up too as a green beer on tap 14 days from grain to brain.
Think fruity punchy spicy Ginger bighty high carbonated stimulation.
Like, holy fark!

 

[droid]

Mango Saison

[SIZE=14pt]Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Boil Size: 30 liters
Boil Gravity: 1.041
Efficiency: 67.5% (ending kettle)[/SIZE]
[SIZE=14pt]STATS:[/SIZE]
[SIZE=14pt]Original Gravity: 1.051
Final Gravity: 1.012
ABV (standard): 5.17%
IBU (tinseth): 23.03
SRM (morey): 5.64[/SIZE]
[SIZE=14pt]FERMENTABLES:[/SIZE]
[SIZE=14pt]3.5 kg - German - Bohemian Pilsner (60.9%)
0.25 kg - German - CaraMunich I (4.3%)
2 kg - American - Wheat (34.8%)[/SIZE]
[SIZE=14pt]HOPS:[/SIZE]
[SIZE=14pt]10 g - Magnum, Type: Pellet, AA: 11.7, Use: Boil for 60 min, IBU: 13.43
30 g - Mt Hood, Type: Pellet, AA: 4.6, Use: Boil for 20 min, IBU: 9.59[/SIZE]
[SIZE=14pt]MASH GUIDELINES:[/SIZE]
[SIZE=14pt]1) Sparge, Temp: 64 C, Time: 90 min, Amount: 15 L, Thickness: 3 L/kg[/SIZE]
[SIZE=14pt]OTHER INGREDIENTS:[/SIZE]
[SIZE=14pt]3 kg - Mango, Time: 20 min, Type: Flavor, Use: Boil[/SIZE]
[SIZE=14pt]YEAST: WLP 590 and WLP 648
Fermentation Temp: 28 C[/SIZE]
[SIZE=14pt]NOTES:[/SIZE]
[SIZE=14pt]Whirlpooling Mango from 80degC down to 70[/SIZE]

 

[Coodgee]

Malty RyePA 21L:

Marris Otter 53%
Munich II 17%
Rye 13%
caramel Rye 4%
Crystal 260 EBC 4%
40 grams each Chinook, Mosaic, Simcoe @ 10 minutes
50 grams each Chinook, Mosaic, Simcoe Dry Hop
WY1272

 

[Rocker1986]

My first brew day for a while is coming up this week, most likely on Thursday as it will be going into the FV on Saturday after I keg my Citra pale ale. It's another pale ale, this time trying out Simcoe late in the boil and as a dry hop to see what it tastes/smells like, since I've never used it before. I have another pale ale planned soon that will feature Cascade, Citra and Simcoe together.

25L batch, based on 75% brewhouse efficiency

Water treatment
11.56 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
1.31 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
0.14 g Calcium Chloride (Mash 60.0 mins) Water Agent 4 -
0.13 g Chalk (Mash 60.0 mins) Water Agent 5 -

Grains
4.500 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 6 84.1 %
0.500 kg Munich II (Weyermann) (16.7 EBC) Grain 7 9.3 %
0.250 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 8 4.7 %
0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 9 1.9 %
Mashed at 66/67C for 90 minutes

Hops
20.00 g Magnum {12.20 %} - Boil 60.0 min Hop 10 25.0 IBUs
25.00 g Simcoe {12.60 %} - Boil 5.0 min Hop 11 6.4 IBUs
25.00 g Simcoe {12.60 %} - Steep/Whirlpool 15.0 min Hop 12 8.0 IBUs
75 minute boil

Yeast
Wyeast 1272 American Ale II, fermented at 18C. Dry hop with 40g Simcoe after fermentation is complete.

The Stats
Est Original Gravity: 1.0504 SG
Est Final Gravity: 1.0114 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 36.9 IBUs
Est Color: 15.4 EBC

This is also my first time using 1272 yeast so it'll be interesting to see how it goes compared to the US-05 I've used for the last 4 years or so in these APA style beers.

 

[SBOB]

Water treatment
11.56 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -

wow, that seems a lot...

is that starting from RO water?

 

[Rocker1986]

Not RO water, but it is starting from a low sulphate figure of between 25 and 30 ppm. It does sound like a lot though yeah. I did this in my last batch which is currently CCing, but the FG samples tasted awesome.

 

[Dan Pratt]

wow, that seems a lot...

is that starting from RO water?

my rain water beer has about 13g for hoppy styles and for tap water I usually still add 8g or more

targeting 250-300ppm

 

[Coodgee]

Agree

 

[Rocker1986]

Yeah I'm targeting around 220-230ppm from memory. It's in my beersmith anyway.

 

[Coodgee]

A late hopped IPA for a New Years Eve party. 300g of late hops (15 minutes and later), in fact. Mosaic and Simcoe. I'll bang in 100g of dry hops in a few days time just for good measure.

I find equal mosaic, simcoe and chinook goes really well. gives a real red papaya aroma.

 

[Coodgee]

Yeah I'm targeting around 220-230ppm from memory. It's in my beersmith anyway.

I think we'll be brewing similar beers on the same day mate. Might be able to smell your kettle from my place

 

[Rocker1986]

I think we'll be brewing similar beers on the same day mate. Might be able to smell your kettle from my place

Nice! 230ppm sulphate was the target, just checked in Beersmith. Yeah, we're not far apart really :beerbang:

 

[droid]

Mango Saison



[SIZE=14pt]NOTES:[/SIZE]
[SIZE=14pt]Whirlpooling Mango from 80degC down to 70[/SIZE]

no whirlpool of Mango - making a puree from fresh mango's for secondary