What are you Brewing - 2018

[Dan Pratt]

can't wait!

it was 100gms for 25mins to make about 49.7 odd (for my 23L batch) so i rounded it up

i'm considering shortening the whirlpool though and just adding another 30 or 40gms. thoughts?

Hey mate on my Beer smith i calcluated 225g of simcoe for 30mins WP for a 50ibu. its set at WP utilization of 15%. what did you calculate yours on?

 

[Dan Pratt]

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

Brewing again....This beer is a little out of the box for style, making a Black hefeweizen by adding Chocolate Wheat malt to the mash out only.

Going to also add 5g/L of Dextrose to the boil and ferment at 22c to push that banana aroma.

165 - Black Hefeweizen 1

OG 1.042
FG 1.006
ABV 4.8%
IBU 12.5
EBC 52
Vol 20L
Eff 80% +

46% Wheat Malt
32% Vienna or if i have some Munich ;-)
11% Rolled Oats

Mashed at 63c for 90mins - target pH is 5.6. Adding some Calcium Chloride to get 90ppm Chloride
8% Chocolate Wheat @ Mash out

60 minute boil using magnum for bittering
3% Dextrose @ 5m of boil

Fermented with M20 Mangroves Bavarian yeast @ 22c

 

[aussiebrewer]

Brewing again....This beer is a little out of the box for style, making a Black hefeweizen by adding Chocolate Wheat malt to the mash out only.

Going to also add 5g/L of Dextrose to the boil and ferment at 22c to push that banana aroma.

165 - Black Hefeweizen 1

OG 1.042
FG 1.006
ABV 4.8%
IBU 12.5
EBC 52
Vol 20L
Eff 80% +

46% Wheat Malt
32% Vienna or if i have some Munich ;-)
11% Rolled Oats

Mashed at 63c for 90mins - target pH is 5.6. Adding some Calcium Chloride to get 90ppm Chloride
8% Chocolate Wheat @ Mash out

60 minute boil using magnum for bittering
3% Dextrose @ 5m of boil

Fermented with M20 Mangroves Bavarian yeast @ 22c

I look forwarded to trying it mate. We need to get some serious brewing done this month.

 

[fletcher]

did you lower temp forwhirlpool or just added hops at flameout?

i normally vary and haven’t decided which i like best yet, but for this brew (haven’t done yet) i’ll keep the temp as is. i’ll re-brew it another time and lower temps and compare only ‘technically’ that would reduce the ibu

 

[fletcher]

Hey mate on my Beer smith i calcluated 225g of simcoe for 30mins WP for a 50ibu. its set at WP utilization of 15%. what did you calculate yours on?

oh right. i haven’t dropped the utilisation on mine though - did you do that because you drop the temps? for this beer i wasn’t going to drop temp on whirlpool. having said that, the temp would slowly drop over that 25-30 mins but i haven’t really factored that into hop utilisation

 

[fletcher]

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

haha amen! don’t you have little ones running round too mate? i need your tips. i’m lucky to get one done every few months

 

[shacked]

haha amen! don’t you have little ones running round too mate? i need your tips. i’m lucky to get one done every few months

I found myself short of time so last year I moved to a triple batch system and for an extra 30 odd minutes I get 3x 20L cubes (or 4x 15L). I kept my crown urn and use that as an HLT. With cube hopping and different yeasts you can get nice variation; I've also steeped some spec malt on the stove, given it a short boil and have added directly to the cube.

For example, I did a 85% Maris, 10% supernova, 5% torrified wheat batch. 15 IBU of EKG at the start of the boil. Cube 1 got challenger and WLP013 and became an English Bitter. Cube 2 got a touch of gypsum, citra and mosaic and 001 for an APA. Cube 3 got no extra hops and got a blend of Belgian yeasts, Brett, bacteria, bottle dregs and oak dominoes and will be a red sour (only 5 months in so far).

 

[Dan Pratt]

oh right. i haven’t dropped the utilisation on mine though - did you do that because you drop the temps? for this beer i wasn’t going to drop temp on whirlpool. having said that, the temp would slowly drop over that 25-30 mins but i haven’t really factored that into hop utilisation

Beersmith says 50% for WP at >90c however the ibu contribution I perceive is way less so I run at 15%.

usually WP at 90-95c for 20mins before chilling, when I drop the temp to 75c I remove the alpha acid % from the software to get no additional ibu calculated which seems bang on for my pallets perception.

 

[Jack of all biers]

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)

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

Hey coodgee,
Distilled water and that much lactic? I havent run it through software, but what was your mash pH? It just seem like a lot of lactic. Or is the 4ml split between mash and sparge?

 

[tj2204]

Simple bitter

92% Maris Otter
8% Heritage crystal
Mash at 65
Northdown @ 60 for 25ibu
A touch in the cube for a couple more IBU

WY1469

Target OG 1.040

 

[mofox1]

Looks yum TJ.

 

[Coodgee]

Hey coodgee,
Distilled water and that much lactic? I havent run it through software, but what was your mash pH? It just seem like a lot of lactic. Or is the 4ml split between mash and sparge?

Nope 4ml in the mash. Got it down to 5.3. I'm using 100% 3 ebc pils malt

 

[fletcher]

Beersmith says 50% for WP at >90c however the ibu contribution I perceive is way less so I run at 15%.

usually WP at 90-95c for 20mins before chilling, when I drop the temp to 75c I remove the alpha acid % from the software to get no additional ibu calculated which seems bang on for my pallets perception.

so all your whirlpool hops during your 20 mins you reduce to 15%? interesting. that's a lot of extra hops haha.

i just amended my whirlpool utilisation to 25% and upped the whirlpool addition. will experiment there and see what my pallet thinks

i do as per your second paragraph except i don't always do the sub-75c hop - usually because i'm a cheap ass and can't often afford truck loads of hops haha. when i do though, i reduce the alpha acid % to 0.

 

[Coodgee]

Continuing a run of lagers while I have the big clean yeast cake to re-use again. This time doing a hoppy lager. Trying to keep it pretty light and delicate.

Batch Size (fermenter): 23.00 l
Estimated OG: 1.052 SG
Estimated Color: 8.0 EBC
Estimated IBU: 17.9 IBUs

Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Gladfield American Ale Malt (5.0 EBC) Grain 1 95.2 %
0.25 kg Carapils (4.0 EBC) Grain 2 4.8 %
20.00 g Galaxy [14.00 %] - Boil 20.0 min Hop 3 15.7 IBUs
20.00 g Galaxy [14.00 %] - Boil 2.0 min Hop 4 2.2 IBUs
1.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 5 -
100.00 g Galaxy [14.00 %] - Dry Hop 2.0 Days Hop 6 0.0 IBUs

 

[Schikitar]

Cooking up a middie called Middle Stump IPA (for my cricket-loving wife);

STATS
Batch Size (fermenter): 28 L
Estimated Efficiency: 70%
Estimated OG: 1.044
Estimated FG: 1.016
Estimated ABV: 3.66%
Estimated Color: 18 EBC
Estimated IBU: 40

GRAINS
44.4% | 2.6kg Golden Promise
30.8% | 1.8kg Munich I
6.8% | 400g Carapils (if I can get my hands on any)
6.8% | 400g CaraMunich III
8.5% | 500g Wheat
2.6% | 150g Acidulated

HOPS
20g Simcoe @ 60 mins
25g Cascade @ 10 mins
10g Simcoe @ 10 mins
50g Cascade @ Flameout
15g Simcoe @ Flameout
25g Cascade @ Dry Hop - 4 days
35g Simcoe @ Dry Hop - 4 days
50g Galaxy @ Dry Hop - 3 days

Ferment with WLP041 Pacific Ale (really liked this in an XPA I did a little while back)

Thoughts??

 

[Coodgee]

Cooking up a middie called Middle Stump IPA (for my cricket-loving wife);

STATS
Batch Size (fermenter): 28 L
Estimated Efficiency: 70%
Estimated OG: 1.044
Estimated FG: 1.016
Estimated ABV: 3.66%
Estimated Color: 18 EBC
Estimated IBU: 40

GRAINS
44.4% | 2.6kg Golden Promise
30.8% | 1.8kg Munich I
6.8% | 400g Carapils (if I can get my hands on any)
6.8% | 400g CaraMunich III
8.5% | 500g Wheat
2.6% | 150g Acidulated

HOPS
20g Simcoe @ 60 mins
25g Cascade @ 10 mins
10g Simcoe @ 10 mins
50g Cascade @ Flameout
15g Simcoe @ Flameout
25g Cascade @ Dry Hop - 4 days
35g Simcoe @ Dry Hop - 4 days
50g Galaxy @ Dry Hop - 3 days

Ferment with WLP041 Pacific Ale (really liked this in an XPA I did a little while back)

Thoughts??

I'm taking the caramunich III out of my midstrength. I suspect it is causing some harshness. I'm going to replace it with half the amount of english light crystal.

 

[Schikitar]

I'm taking the caramunich III out of my midstrength. I suspect it is causing some harshness.

Interesting, when you say 'harshness' do you mean bitterness or something else?

I do want a crisp, dry finish but I suspect this will be more down to mash temp and pH - or do you think the caramunich might add to that perceived dry finish? I had a Brewdog Dead Pony Club, that was really nice, as is the Pirate Life Throwback, so I'm looking for a flavour profile similar to those..

 

[Coodgee]

Interesting, when you say 'harshness' do you mean bitterness or something else?

I do want a crisp, dry finish but I suspect this will be more down to mash temp and pH - or do you think the caramunich might add to that perceived dry finish? I had a Brewdog Dead Pony Club, that was really nice, as is the Pirate Life Throwback, so I'm looking for a flavour profile similar to those..

I get a harsh, slightly astringent, bitter edge to the beer that fades with time but is not very nice when fresh. I'm acidifying my sparge water so it's not from extracting tannins while sparging. This is my recipe based on Earle's Rogers clone:

Ingredients:
------------
Amt Name Type # %/IBU
23.00 l Brisbane Water 1 -
1.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
2.20 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 4 48.6 %
1.00 kg Munich II (Weyermann) (22.0 EBC) Grain 5 22.1 %
1.00 kg Vienna Malt (Weyermann) (8.0 EBC) Grain 6 22.1 %
0.24 kg Caramunich III (Weyermann) (139.9 EBC) Grain 7 5.3 %
0.03 kg Carafa Special III (Weyermann) (1300.0 E Grain 9 0.7 %
10.00 g Cascade [5.50 %] - Boil 60.0 min Hop 10 5.8 IBUs
50.00 g Cascade [5.50 %] - Boil 20.0 min Hop 11 17.7 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 -
50.00 g Cascade [5.50 %] - Steep/Whirlpool 0.0 Hop 13 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 15 -

 

[thumbsucker]

I plan to brew Lambics, one each year so that after 3 years I will have ~150 litres of blending stock new & old. So I can derive a Gueuze in time. I also want to brew my second Flanders red. The first one after 2 years has gone unto fruit only 3 more months to wait.

 

[shacked]

I plan to brew Lambics, one each year so that after 3 years I will have ~150 litres of blending stock new & old. So I can derive a Gueuze in time.

Good luck with that idea. I had the same goal; now I have 160L of sour batches on the go simultaneously...

 

[thumbsucker]

Good luck with that idea. I had the same goal; now I have 160L of sour batches on the go simultaneously...

I have six sours on the go totalling 300 litres what is another 150 more.

 

[shacked]

I have six sours on the go totalling 300 litres what is another 150 more.

Hahaha true!! If you are going to do a lambic style beer and only brew it once a year, how about a turbid mash? @paulyman and I did a quadruple batch last year and it was fun.

 

[thumbsucker]

Turbid mash would be interesting. I am considering my options. I will need to figure out how to do it with my setup. I have a two vessel kegs with a false bottom on the mash tun, I have heard you can simple drain the turbid wort from the bottom at the needed intervals/steps.

 

[shacked]

Turbid mash would be interesting. I am considering my options. I will need to figure out how to do it with my setup. I have a two vessel kegs with a false bottom on the mash tun, I have heard you can simple drain the turbid wort from the bottom at the needed intervals/steps.

Yep. You’ll just need another pot to boil the turbid runnings in. You also need to have your strike water at 100C to get you through all the steps.

We used Pauly’s grainfather for the turbid runnings and my 100L pots for the main mash and boil. We also had some aged hop plugs.

 

[Dan Pratt]

Hop Candy Jr NEIPA from the Electric brewery site with some adjustments for available ingredients. I've had pretty good success with the other recipes from the site.

http://www.theelectricbrewery.com/forum/viewtopic.php?t=31050

OG 1052
FG 1014
ABV 5%
IBU 25
EBC 10

25% BB Ale Malt
25% Maris Otter
15% JW Wheat
15% Rolled Oats
15% Carapils
5% Melanoiden

Mashed at 70c for 90mins, mash out at 76c for 30mins - target pH = 5.4 - Chloride @ 200ppm, Sulphate @ 100ppm

60min Boil

FWH - Amarillo = 15ibu
5min - Amarillo = 10ibu

Drop temp to 75c and whirlpool 28g Citra and 28g Galaxy

Fermented with English Ale S04 @ 19c through airlock - picking up Londan Ale 3 tomorrow which will be for subsequent batches if this seems on target for the NEIPA style.

When krausen is formed on day 1 I will add 28g Citra and 28g Galaxy

When the krausen drops around day 3-4 I will add another 28g of Citra and 28g Galaxy and leave for 2-3days.

 

[shacked]

Fermented with English Ale S04 @ 19c through airlock - picking up Londan Ale 3 tomorrow which will be for subsequent batches if this seems on target for the NEIPA style.

If you like cloudy beer, give WLP644 a go (aka "fake brett"). It was the strain that used to marketed as brettanomyces but subsequently was found to be saccromyces.

It throws lots of tropical notes on its own and it won't flocculate for love nor money. I inadvertently made a hazy ass beer with it and brewbrite, cold crashing and gelatin couldn't get the thing to clear up. It was super fruity though! I like prefer the aesthetics of a clear beer so won't be using it again...

 

[Dan Pratt]

^^ I will keep that in mind if they have it on the shelf at any stage.

 

[manticle]

I get a harsh, slightly astringent, bitter edge to the beer that fades with time but is not very nice when fresh. I'm acidifying my sparge water so it's not from extracting tannins while sparging. This is my recipe based on Earle's Rogers clone:

Ingredients:
------------
Amt Name Type # %/IBU
23.00 l Brisbane Water 1 -
1.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
2.20 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 4 48.6 %
1.00 kg Munich II (Weyermann) (22.0 EBC) Grain 5 22.1 %
1.00 kg Vienna Malt (Weyermann) (8.0 EBC) Grain 6 22.1 %
0.24 kg Caramunich III (Weyermann) (139.9 EBC) Grain 7 5.3 %
0.03 kg Carafa Special III (Weyermann) (1300.0 E Grain 9 0.7 %
10.00 g Cascade [5.50 %] - Boil 60.0 min Hop 10 5.8 IBUs
50.00 g Cascade [5.50 %] - Boil 20.0 min Hop 11 17.7 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 -
50.00 g Cascade [5.50 %] - Steep/Whirlpool 0.0 Hop 13 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 15 -

You get this harshness with all caramunich or just III?

I'm a big fan of caramunich I in my apas and bitters. I use roughly 100-150g in 20L 5% abv batch. Nothing I would describe as harsh.

 

[Coodgee]

You get this harshness with all caramunich or just III?

I'm a big fan of caramunich I in my apas and bitters. I use roughly 100-150g in 20L 5% abv batch. Nothing I would describe as harsh.

well I get this harshness with this particular beer. I'm not sure it's the caramunich III but it seems the most likely suspect. The bitterness fades over time but with the recipe above you'd expect it to be a pretty mellow brew. it may be harshness from the hops I suppose. Time will tell.

 

[droid]

well I get this harshness with this particular beer. I'm not sure it's the caramunich III but it seems the most likely suspect. The bitterness fades over time but with the recipe above you'd expect it to be a pretty mellow brew. it may be harshness from the hops I suppose. Time will tell.

Amt Name Type # %/IBU
23.00 l Brisbane Water 1 -
1.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
2.20 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 4 48.6 %
1.00 kg Munich II (Weyermann) (22.0 EBC) Grain 5 22.1 %
1.00 kg Vienna Malt (Weyermann) (8.0 EBC) Grain 6 22.1 %
0.24 kg Caramunich III (Weyermann) (139.9 EBC) Grain 7 5.3 %
0.03 kg Carafa Special III (Weyermann) (1300.0 E Grain 9 0.7 %
10.00 g Cascade [5.50 %] - Boil 60.0 min Hop 10 5.8 IBUs
50.00 g Cascade [5.50 %] - Boil 20.0 min Hop 11 17.7 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 -
*50.00 g Cascade [5.50 %] - Steep/Whirlpool 0.0 Hop 13 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 15 -

*maybe your pulling some IBU's here?