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What are you Brewing - 2018

Discussion in 'General Brewing Techniques' started by Dan Pratt, 31/12/17.

 

  1. Dan Pratt

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    Posted 31/12/17
    Kicking off the new year with a no munich no crystal malt ale

    :bowdown:

    163 - SMaSH - BB Ale / Cascade

    OG 1043
    FG 1011
    ABV 4.2%
    IBU 17
    EBC 8

    100% Barret Burston Ale malt mashed at 66c for 60mins, 71c for 20mins, 78c for 30mins

    60 minute boil

    FWH Cascade = 4.5ibu
    @ WP Cascade = 12.5ibu

    Fermented with yeast cake of English WLP002 fresh and ready in the FV.

    Happy New Year.
     
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  2. cliffo

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    Posted 31/12/17
    Going to put down a Cream Ale later this morning.

    83% BB Ale, 15% Flaked Corn and 2% acidulated.

    One hop addition of Northern Brewer at 20 minutes and US05 yeast.

    A nice, simple start to the brew year.
     
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  3. Nullnvoid

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    Posted 31/12/17
    Putting down a brew today. Starting the year off right!

    Recipe: Rusty Pail Rye Pale Ale 25 litres
    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: 43.1 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 %
    15.00 g Warrior [15.00 %] - First Wort 60.0 min Hop 7 31.3 IBUs
    1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
    85.00 g Cascade [5.50 %] - Boil 10.0 min Hop 9 11.8 IBUs
    1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 10 -
    60.00 g Cascade [5.50 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs
     
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  4. malt junkie

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    Posted 31/12/17
    Put down a a RIPA last night, went into the kegmenter at midnight, so adjudication is required does this count for this year or last??
     
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  5. DU99

    Pro

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    Posted 31/12/17
    are you dry hopping MJ
     
  6. malt junkie

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    Posted 31/12/17
    Don't think it will need it, we went a little nuts late hoping, so much so draining the kettle was a night mare, about 150g of hops through the boil to 0, the 15min stand 200g galaxy flowers and chill, I might get a full keg.... maybe:phew:
     
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  7. mofox1

    Wubba lubba dub dub!

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    Posted 1/1/18
    Simple pale ale / IPA thing to test out the new robobrew.

    20L @ 1.050 / 40 - 50 IBU

    70% Gladfield American Ale
    20% Wheat Malt
    10% Gladfield Gladiator

    Cascade to 25ish IBU @ 60, then making it up as I go along. Some at 10, lots at flameout. All cascade/chinook/centennial.

    New toys ay :)

    IMG_20180101_160017.jpg
     
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  8. Coodgee

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    Posted 1/1/18
    I stopped in at Granite Belt Brewery near Stanthorpe yesterday. All his beers are fairly old school and I really enjoyed them, especially his Irish Red Ale which was just perfectly balanced. It was quite a contrast to the current trends of bio-transformed soured NEIPA with grapefruit juice and juniper berries etc. So I plan on concentrating on getting back to some old-school brews that are simple but some of the most difficult to get right - starting with a Helles. I have a W34/70 yeast cake ready to go. Then maybe I'll dust off my red ale recipe at some stage...
     
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  9. Peter80

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    Posted 1/1/18
    The only new years resolution I have is to post in this thread.

    Simple English like pale. Not enough spec malt to be a special or ESB but too much alcohol to be an ordinary.

    25.00 l at OG: 1.049 SG, 13.7 EBC, 25.8 IBUs
    Brewhouse Efficiency: 68.00 %
    Boil: 90 Minutes, Mash 66.0 C 90 min

    5.50 kg Maris Otter 95.7 %
    0.25 kg Light Crystal Malt 4.3 %
    Dr. Rudi to 21 IBU at 60
    20.00 g Styrian Goldings at 20
    20.00 g Styrian Goldings at 0
    London ESB (Danstar)
     
  10. Jack of all biers

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    Posted 1/1/18
    Put down a Bo-pils today to start the brew-year right.

    93% gladfields pilsner
    5% weyermann acidualated
    2% caramunich III

    63C for 120min (cause the decoction took what it took)
    72C for 15min (40% decoct 20min boil)

    34 IBU saaz (50L 120gm at 90 and 30 gm at 10)

    Notto in a 1L starter for 6hr intermittent aeration. Pitched and set for 15C (Faux lager cause that's the yeast I had)
     
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  11. Hermies

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    Posted 2/1/18
    Making a pale ale on saturday keeping it simple
    60% wheat
    40% pale
    Mash @ 65*C for 1hr
    30gms Loral @ 60 mins
    20gms Galaxy @ 12 mins
    30gms @ 2 mins
    US 05
     
  12. Dan Pratt

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    Posted 2/1/18
    holidays = brew time !

    164 - Sentosa Saison 777

    OG 1.038
    FG 1.004 - likely to be somewhere around 1.000 or less with Belle yeast
    ABV 4.4 - 4.8%
    IBU 22
    EBC 6

    Mashed at 67c for 90mins - target pH is 5.4

    77% BB Ale
    7% Flaked Oats
    7% Rye Malt
    7% Wheat
    Some acidulated to get the pH down.

    60min Boil

    Magnum @ 30mins = 22ibu

    Fermented with Danstar Belle Saison @ 21c for 48hrs, then ramp to 28c for 5days.
     
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  13. Coodgee

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    Posted 2/1/18
    that will be a cheap brew!
     
  14. fletcher

    bibo ergo sum

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    Posted 2/1/18
    session IPA- based off the golden road brew co's 'wolf pup'

    maris otter
    pale malt
    carapils
    rye
    68-69c mash

    simcoe whirlpool to 50 ibu
    6g/L simcoe, mosaic, galaxy, and chinook - dry hopped
    200 sulphate, 67 cacl, 6.4 mash pH
    us-05 at 18c
    60 secs of 02
    4.5% abv

    sexy
     
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  15. Dan Pratt

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    Posted 2/1/18
    ^ sexy!!

    how many grams of Simcoe into the Whirlpool to get the 50ibu?
     
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  16. Dan Pratt

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    Posted 2/1/18
    < $15 for raw ingredients and thats rounding up.

    I plan to dry hop this also which I've realized that I didn't add that to the recipe. I have 100g of Mandarin Bavarian on its way to me from iBrew so planning to dry hop 56g of that hop to this beer. Trying and get some tropical notes into the aroma along with the typical spice. That dry hop will add another $5.60 to the beer.

    so for $21 = $1 per litre
     
  17. Gloveski

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    Posted 3/1/18
    I actually have this on my list also and interested how much hops you used for the whirlpool . Looks a tasty brew
     
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  18. Dan Pratt

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    Posted 3/1/18
    I just ran BS2.0 and calculated 225g of Simcoe at Whirlpool for 30mins to = 50ibu
     
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  19. aussiebrewer

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    Posted 3/1/18
    You should have started the thread. What is dan not brewing in 2018 lol. Would have been a shorter list mate. Hope your getting use out of your grain from the pick up. Wouldn't mind tasting your new stuff soon
     
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  20. Coodgee

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    Posted 4/1/18
    Nice Helles to start the year. 2nd in a row. The one currently ready for kegging tastes great so far!

    Style: Munich Helles
    Batch Size (fermenter): 23.00 l
    Estimated OG: 1.047 SG
    Estimated Color: 4.9 EBC
    Estimated IBU: 18.4 IBUs
    Boil Time: 90 Minutes
    ------------
    30.00 l Distilled Water
    4.00 ml Lactic Acid
    3.50 g Calcium Chloride
    2.00 g Gypsum
    5.00 kg Pilsner Ger (2.5 EBC)
    9.00 g Hallertau Magnum [12.20 %] - Boil 60.0 m Hop 12.1 IBUs
    25.00 g Tettnang [3.30 %] - Boil 20.0 min Hop 5.5 IBUs
    25.00 g Tettnang [3.50 %] - Boil 2.0 min Hop 0.8 IBUs
    3.0 pkg Saflager Lager W34/70 slurry from previous Helles

    mash Schedule: 55/20,60/30,65/20,70/30,76/10.
     

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