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What are you Brewing - 2018

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

 

  1. pirateagenda

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    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

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    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

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    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...
     
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  4. Schikitar

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    Posted 14/5/18
    LOL
     
  5. hairydog

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    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.
     
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  6. Phoney

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    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

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    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

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    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

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    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.
     
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  10. Schikitar

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    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!
     
  11. Schikitar

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    Posted 22/6/18
    Here's what my Raspberry Smoothie IPA turned out looking like, didn't quite get the full red colour but it sure does look like a smoothie I reckon! Taste-wise I was really happy with the balance of the raspberry and the lactose, could have used a bit more hop flavour/aroma (which is disappointing given how much I threw at it) but that's an issue I'm working on, head retention was also an issue..

    https://1drv.ms/u/s!AsRbZZsjUv9gre0ym8psw9pRjnGlxA
    (Apologies for the dirty glass, my dishwasher has been leaving a rim at the top lately)

    If you love raspberries or fruit beers as much as me then I definitely think it's having a crack at!
     
  12. Fro-Daddy

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    Posted 22/6/18
    Finally got some different grain to play about with, just after some thoughts on this recipe since I usually just make stuff up on the spot.
    I'm generally not a big fan of high IBU's and mostly drink pale ales.


    This is what I have at home to use:

    Caraaroma Fermentable 1,000.00 g
    Gladfield Shepherds Delight Malt Fermentable 2,000.00 g
    Pale Malt (Barrett Burston) Fermentable 25,000.00 g
    Pale Malt, Maris Otter (Thomas Fawcett) Fermentable 25,000.00 g
    Smoked Malt (Weyermann) Fermentable 1,000.00 g
    Wheat Malt (Barrett Burston) Fermentable 12,500.00 g
    Amarillo Hop 100.00 g
    Centennial Hop 50.00 g
    Fortnight Hop 100.00 g
    Galaxy Hop 500.00 g
    Nelson Sauvin Hop 100.00 g
    Pacifica Hop 100.00 g
    Cider Yeast Yeast 1.00 Items
    Safale American Yeast 5.00 Items
     
  13. Schikitar

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    Posted 22/6/18
    First thing would be to decide what style of beer you want to create, you could maybe try an amber ale if you don't like anything too hoppy (and would give you a chance to use either the caraaroma or SD). Pair the marris with the caraaroma and maybe a bit of wheat, then perhaps centennial with amarillo (I've not used fortnight, pacifica or nelson so couldn't advise there). Ferment with US-05..
     
  14. Rocker1986

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    Posted 23/6/18
    Brewing up this one today, just waiting for the wort to come to boil. Based on the pre boil volume I'll be doing a 110min boil. Got the previous batch of the same recipe on tap at the moment, had a sample glass earlier but will leave it alone for a month now. Tasting good so expecting it will be better in a month's time.

    The water used is entirely distilled, hence the mineral additions.

    IMG_20180623_093108.jpeg
     
  15. Rocker1986

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    Posted 21/7/18
    Brew day today, another batch of this brown ale, which turned out very welll last time. IMG_20180721_101738.jpeg
     
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  16. Schikitar

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    Posted 21/7/18
    That looks really good, am yet to do a brown ale!
     
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  17. Wobbly74

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    Posted 21/7/18
    The other half was away yesterday so just managed to squeeze in 3 brews in the last 2 days as stocks are low. Already have a weizenbock and a raspberry wheat fermenting and a cube of Vienna lager waiting.


    Slavic Pilsner

    Batch Size: 21.00 l Style: Czech Premium Pale Lager (3B)
    Boil Size: 28.92 l Style Guide: BJCP 2015
    Color: 9.5 EBC Equipment: 50L Keggle
    Bitterness: 30.9 IBUs Boil Time: 60 min
    Est OG: 1.049 (12.1° P) Mash Profile: Single Infusion, Lager Step, Batch Sparge
    Est FG: 1.006 SG (1.5° P) Fermentation: Fast Lager, Two Stage
    ABV: 5.6% Taste Rating: 30.0

    Ingredients
    Amount Name Type #
    1.00 Campden Tablet (Mash 95 min) Misc 1
    3.70 kg Gladfield Lager Light (2.8 EBC) Grain 2
    255.7 g BEST Melanoidin (BESTMALZ) (70.0 EBC) Grain 3
    182.6 g Cara-Pils/Dextrine (3.9 EBC) Grain 4
    137.0 g BEST Acidulated (BESTMALZ) (6.0 EBC) Grain 5
    17.8 g Styrian Goldings [3.5%] - First Wort Hops 6
    2.9 g Hallertau Magnum [14.0%] - First Wort Hops 7
    17.8 g Styrian Goldings [3.5%] - Boil 15 min Hops 8
    44.2 g Saaz [3.7%] - Boil 5 min Hops 9
    17.8 g Styrian Goldings [3.5%] - Boil 5 min Hops 10
    1.00 tsp Yeast Nutrient (Boil 5 min) Misc 11
    0.50 Whirlfloc Tablet (Boil 5 min) Misc 12
    1 pkgs Czech Budejovice Lager (White Labs #WLP802) Yeast 13


    Coopers Session Ale

    Batch Size: 23.00 l Style: Australian Pale Ale (8D)
    Boil Size: 30.50 l Style Guide: BJCP 2004
    Color: 7.0 EBC Equipment: 50L Keggle
    Bitterness: 23.0 IBUs Boil Time: 60 min
    Est OG: 1.040 (9.9° P) Mash Profile: Single Infusion, Medium Body, Batch Sparge
    Est FG: 1.008 SG (2.0° P) Fermentation: My Aging Profile
    ABV: 4.2% Taste Rating: 30.0

    Ingredients
    Amount Name Type #
    38.00 l Beaumaris, Vic Water 1
    4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
    2.00 g Calcium Chloride (Mash 60 min) Misc 3
    2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
    2.77 kg Gladfield Ale Malt (6.0 EBC) Grain 5
    745.0 g BEST Wheat Malt (BESTMALZ) (4.8 EBC) Grain 6
    130.0 g BEST Acidulated (BESTMALZ) (6.0 EBC) Grain 7
    0.50 Whirlfloc Tablet (Boil 10 min) Misc 8
    1.00 tsp Yeast Nutrient (Boil 10 min) Misc 9
    30.0 g Melba [10.0%] - Steep 30 min Hops 10
    50.0 g Galaxy [15.9%] - Steep 5 min Hops 11
    6 pkgs Coopers Pale Ale Cultured ( #CPA) Yeast 12
    50.0 g Galaxy [14.0%] - Dry Hop 4 days Hops 13


    BrewDog Slot Machine

    Batch Size: 23.00 l Style: Rye IPA (21B)
    Boil Size: 30.50 l Style Guide: BJCP 2015
    Color: 35.3 EBC Equipment: 50L Keggle
    Bitterness: 42.5 IBUs Boil Time: 60 min
    Est OG: 1.051 (12.6° P) Mash Profile: Single Infusion, Medium Body, Batch Sparge
    Est FG: 1.009 SG (2.3° P) Fermentation: Ale, Two Stage
    ABV: 5.5% Taste Rating: 30.0

    Ingredients
    Amount Name Type #
    38.00 l Beaumaris, Vic Water 1
    1.00 Campden Tablet (Mash 65 min) Misc 2
    3.31 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
    4.80 g Calcium Chloride (Mash 60 min) Misc 4
    2.49 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
    2.98 g Baking Soda (Mash 60 min) Misc 6
    4.13 kg Gladfield Ale Malt (6.0 EBC) Grain 7
    216.8 g Crystal (Joe White) (141.8 EBC) Grain 8
    598.8 g Rye Malt (Weyermann) (5.9 EBC) Grain 9
    150.0 g Briess Midnight Wheat (1080.0 EBC) Grain 10
    20.3 g Hallertau Magnum [11.0%] - First Wort Hops 11
    0.50 Whirlfloc Tablet (Boil 10 min) Misc 12
    20.3 g Amarillo [9.2%] - Steep 30 min Hops 13
    40.5 g Amarillo [9.2%] - Steep 5 min Hops 14
    20.3 g Mandarina Bavaria [8.5%] - Steep 5 min Hops 15
    20.3 g Hallertau Blanc [6.8%] - Steep 5 min Hops 16
    1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 17
    50.0 g Hallertau Blanc [10.5%] - Dry Hop 4 days Hops 18
    50.0 g Mandarina Bavaria [8.5%] - Dry Hop 4 days Hops 19
    100.0 g Amarillo [9.2%] - Dry Hop 4 days Hops 20
     
  18. Rocker1986

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    Posted 22/7/18
    Cheers mate, it's a bit like a Tooheys Old with a more rich flavour
     
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  19. SBOB

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    Posted 1/9/18
    Havent posted one for a while

    Red Rye IPA today
    Batch Size (fermenter): 22.00 l
    Estimated OG: 1.065 SG
    Estimated Color: 22.8 EBC
    Estimated IBU: 64.6 IBUs
    Brewhouse Efficiency: 70.00 %
    Est Mash Efficiency: 79.5 %
    Boil Time: 90 Minutes

    Ingredients:
    ------------
    Amt Name
    5.29 kg Pale Malt, Traditional Ale (Joe White) 78.5 %
    0.83 kg Rye Malt (Weyermann) (5.9 EBC) 12.4 %
    0.56 kg Crystal, Light (Simpsons) (80.0 EBC) 8.3 %
    0.06 kg Pale Chocolate Malt (Thomas Fawcett) 0.9 %
    15.00 g Magnum [12.00 %] - First Wort 60.0 min 19.2 IBUs
    7.00 g Chinook [12.30 %] - First Wort 60.0 min 9.2 IBUs
    7.00 g Simcoe [12.70 %] - First Wort 60.0 min 9.5 IBUs
    25.00 g Chinook [12.30 %] - Steep/Whirlpool 20 9.0 IBUs
    25.00 g Mosaic (HBC 369) [11.50 %] - Steep/Whirl Hop 8.4 IBUs
    25.00 g Simcoe [12.70 %] - Steep/Whirlpool 20.0 Hop 9.3 IBUs
    1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -

    Dry Hop 1
    15.00 g Chinook [12.30 %] - Dry Hop 7.0 Days
    15.00 g Mosaic (HBC 369) [11.50 %] - Dry Hop 7.0
    15.00 g Simcoe [12.70 %] - Dry Hop 7.0 Days
    Dry Hop 2
    15.00 g Chinook [12.30 %] - Dry Hop 4.0 Days
    15.00 g Mosaic (HBC 369) [11.50 %] - Dry Hop 4.0
    15.00 g Simcoe [12.70 %] - Dry Hop 4.0 Days
     
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  20. Nullnvoid

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    Posted 1/9/18

    Looks good :) Have saved this for one day.

    Have you brewed this before? Interested to see how it goes.
     

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