Help Support Aussie Homebrewer by donating using the link above.

What are you Brewing - 2018

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

 

  1. pirateagenda

    Well-Known Member

    Joined:
    28/10/16
    Messages:
    213
    Likes Received:
    63
    Posted 11/5/18
    Imperial Coffee Vanilla Milk stout

    Maris Otter
    Oats
    Choc Malt
    Munich
    Medium Crystal
    Roasted Barley
    Lactose
    Brown sugar (to bump OG as I was down on expected)

    EKG to 24 IBU

    Whole Coffee beans steeped cold
    Vanilla extract to taste

    Was aiming for ABV 8%, but efficiency was way down, so will probably end up around 7.5%
     
  2. Schikitar

    Well-Known Member

    Joined:
    26/3/17
    Messages:
    294
    Likes Received:
    110
    Gender:
    Male
    Location:
    Tasmania
    Posted 11/5/18
    Hey @Wobbly74 - how did that Hoppy Pale Ale turn out?

    My robust porter is fermenting like a trooper at the moment (went with M42 in the end), if it turns out alright I'll share the recipe. I'm also looking to brew Badly's Citra and Raspberry Milkshake IPA - anyone had a crack at that?
     
  3. Wobbly74

    Active Member

    Joined:
    11/1/17
    Messages:
    33
    Likes Received:
    20
    Posted 11/5/18
    I just Kegged the big pig last Monday but haven't had a chance to try it yet as I had to head off on Tuesday. I'm in the UK at the moment but hopefully it'll finish naturally carbing in the keg by the time I get home in another weeks time. Oaty McOatface is still in the cube, and the serving fridge will now be full, so might have to hold off for a few weeks before he gets pitched...
     
    Schikitar likes this.
  4. Schikitar

    Well-Known Member

    Joined:
    26/3/17
    Messages:
    294
    Likes Received:
    110
    Gender:
    Male
    Location:
    Tasmania
    Posted 14/5/18
    LOL
     
  5. hairydog

    Well-Known Member

    Joined:
    4/11/13
    Messages:
    99
    Likes Received:
    33
    Gender:
    Male
    Occupation:
    electrical/instrument trades
    Posted 14/5/18
    NEIPA;

    4KG 2 ROW ALE
    1KG GOLDEN PROMISE
    0.5KG FLAKED OATS
    0.4 FLAKED WHEAT.

    40G AMARILLO FIRST WORT HOP
    40G AMARILLO @5 MIN
    25G CITRA,GALAXY,MOSAIC @82DEG C FOR 20MIN.
    DRY HOP CITRA,GALAXY,MOSAIC TWICE.
    WLP066 London fog ale.

    Mashed at 67 first brew of this style just kicked off fermentation.
     
    Ronwales, Dan Pratt and Schikitar like this.
  6. Phoney

    Well-Known Member

    Joined:
    29/12/08
    Messages:
    2,181
    Likes Received:
    225
    Gender:
    Male
    Location:
    Sydney, Innerwestside
    Home Page:
    Posted 16/5/18
    I realised I've got a lot of 2014-2016 hops in the freezer that need to be used up and its been a while since I've brewed a DIPA.

    6kg Gladfield Ale
    270g Carapils
    270g Dark Crystal
    340g Sugaz

    50g CTZ @60 (these are at least fresh)
    20g Cascade (circa 2013) @ 15
    30g Mosaic @ cube hop
    30g Citra @ cube hop
    30g Centennial @ cube hop
    30g Mosaic @ dry hop
    30g Citra @ dry hop
    30g Centennial @ dry hop

    WY1272 American Ale II

    Dry hops could be up to 10g over for each. It's all gotta go!

    Edit: Man I haven't been on this forum for a while, it seems, different!
     
  7. Schikitar

    Well-Known Member

    Joined:
    26/3/17
    Messages:
    294
    Likes Received:
    110
    Gender:
    Male
    Location:
    Tasmania
    Posted 17/5/18
    Here's the recipe for the porter I did recently, nice flavour but I possibly went a bit far with the unfermentables (final gravity finished higher than expected);

    Brew Method: BIAB
    Style Name: Baltic Porter
    Boil Time: 60 min
    Batch Size: 26 liters (fermentor volume)
    No Chill: 15 minute extended hop boil time

    STATS:
    Original Gravity: 1.064
    Final Gravity: 1.011
    ABV (standard): 6.86% -> adjusted to 5.78% :(
    IBU (tinseth): 48.79
    SRM (morey): 36.78

    FERMENTABLES:
    6.1 kg - United Kingdom - Maris Otter Pale (75.9%)
    490 g - United Kingdom - Chocolate (6.1%)
    430 g - United Kingdom - Dark Crystal 80L (5.4%)
    350 g - United Kingdom - Brown (4.4%)
    230 g - Belgian - Special B (2.9%)
    225 g - Treacle (2.8%)
    210 g - Flaked Barley (2.6%)

    HOPS:
    25 g - Chinook, Type: Pellet, AA: 11.6, Use: First Wort
    30 g - Cascade, Type: Pellet, AA: 7.6, Use: Flameout
    20 g - Cascade, Type: Pellet, AA: 7.6, Use: Cube Hop

    YEAST:
    Mangrove Jack - New World Strong Ale M42
    Fermentation Temp: 19 C
    Expected FG - 1.011
    Actual FG - 1.020
     
  8. Schikitar

    Well-Known Member

    Joined:
    26/3/17
    Messages:
    294
    Likes Received:
    110
    Gender:
    Male
    Location:
    Tasmania
    Posted 17/5/18
    This weekend I'm going to have a crack at Baldy's Citra & Raspberry Smoothie IPA (with a few minor adjustments) - it's meant to be tasty, albeit a little wreckless on the budget;

    Brew Method: BIAB
    Style Name: American Pale Ale (Fruit Beer)
    Boil Time: 60 min
    Batch Size: 26 liters (fermentor volume)
    No Chill: 15 minute extended hop boil time

    STATS:
    Original Gravity: 1.061
    Final Gravity: 1.017
    ABV (standard): 5.77%
    IBU (tinseth): 60.01
    SRM (morey): 8.43

    FERMENTABLES:
    5.2 kg - United Kingdom - Maris Otter Pale (74%)
    280 g - American - Carapils (Dextrine Malt) (4%)
    565 g - Lactose (Milk Sugar) (8%)
    400 g - Rolled Oats (5.7%)
    300 g - Flaked Barley (4.3%)
    280 g - American - Caramel / Crystal 60L (4%)
    2.4 kg - Raspberries - Added to fermenter on day 3 or 4

    HOPS:
    25 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 60 min
    35 g - Citra, Type: Pellet, AA: 11, Use: Flameout
    15 g - Amarillo, Type: Pellet, AA: 8.6, Use: Flameout
    25 g - Amarillo, Type: Pellet, AA: 8.6, Use: Cube Hop
    80 g - Citra, Type: Pellet, AA: 11, Use: Cube Hop
    110 g - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop
    110 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop

    MASH GUIDELINES:
    1) Temperature, Temp: 66 C, Time: 60 min

    YEAST:
    Mangrove Jack - New World Strong Ale M42 (pitched from slurry)
    Fermentation Temp: 19 C
     
  9. Phoney

    Well-Known Member

    Joined:
    29/12/08
    Messages:
    2,181
    Likes Received:
    225
    Gender:
    Male
    Location:
    Sydney, Innerwestside
    Home Page:
    Posted 17/5/18
    That seems like a LOT of lactose for an IPA. I get that you might want something to counteract the tartness of the raspberries but to me it seems OTT (unless you're a sweet tooth?). You might want to consider adding it into the keg, bit by bit, since it's not ferment-able anyway.
     
    Schikitar likes this.
  10. Schikitar

    Well-Known Member

    Joined:
    26/3/17
    Messages:
    294
    Likes Received:
    110
    Gender:
    Male
    Location:
    Tasmania
    Posted 17/5/18
    Yeah, it sure is but apparently with the hop bitterness and the tartness of the raspberries it all balances out. I'm just following a seemingly well received recipe but I will probably cut this back to 500g (which is the original amount of the 23L recipe) just for the logisitics of buying it in that size. Here is the original grain-to-glass video on this one if interested -

    A very good tip except I don't own a kegging setup (yet, am currently looking). I'll roll the dice and see what happens but I definitely appreciate the feedback and I'll let you know if you turn out to be right!
     

Share This Page