What are you Brewing - 2018

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Dan Pratt

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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.
 

cliffo

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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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Nullnvoid

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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
 

malt junkie

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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:
 

mofox1

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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
 

Coodgee

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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...
 

Peter80

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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)
 

Jack of all biers

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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)
 

Hermies

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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
 

Dan Pratt

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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.
 

Coodgee

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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.
that will be a cheap brew!
 

fletcher

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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
 

Dan Pratt

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^ sexy!!

how many grams of Simcoe into the Whirlpool to get the 50ibu?
 

Dan Pratt

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that will be a cheap brew!
< $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
 

Gloveski

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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
I actually have this on my list also and interested how much hops you used for the whirlpool . Looks a tasty brew
 

aussiebrewer

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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
 

Coodgee

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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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