What are you Brewing - 2018

[Dan Pratt]

Working on making my house IPA which is old style in regards to the hop schedule.

Most modern IPAs would see a FWH, 30min layer and then the rest whirlpool, or no 30min layer and 60%+ of the ibu from the WP.

This will see a solid bittering addition with Warrior into the kettle during the boil and then a late addition in the boil also.

169 - Stupid Ego IPA

OG 1060
FG 1010
ABV 6.5%
IBU 55
EBC 9.5
Eff 75%
Vol 20lts

100% Maris Otter
(Some Acidulated for lower pH)

Mashed @ 66c for 60mins, target pH 5.4, Sulfate 250ppm, Chloride 100ppm

90min Boil

Warrior at 90mins = 36ibu
@ 10mins - 3g Gypsum & 1g Cal Chloride
Amarillo / Centennial @ 5mins = 20ibu

Chill immediately to <78c with CFC re circulation.

Fermented with US05 yeast cake @ 18c under 5-10psi pressure

Dry Hop @ 48hrs into fermentation with 4ounces of CITRA

Transfer to secondary (corny keg) onto 50g of CITRA LUPULIN 24% AA for 3-4days

 

[Dan Pratt]

what's wrong with a counter flow chiller? I can't imagine the proposed method would be any faster, surely?

The CFC is fine however its not my favorite piece of equipment. I will let you know some more after a few experiments with this idea. Not trying cool faster, just simpler without using the CFC and pump into the FV.

 

[Coodgee]

The CFC is fine however its not my favorite piece of equipment. I will let you know some more after a few experiments with this idea. Not trying cool faster, just simpler without using the CFC and pump into the FV.

for these lagers I have been doing in this stinking hot QLD summer, I've been chilling as normally down to 30 degrees then filling my HLT with ice water and pumping that through the CFC. Got the wort down to 8 degrees last weekend, so I could pitch the yeast straight away. goes good.

 

[Schikitar]

Hey guys, I'm sire most of the pros could have told me this but I tried to add a hop tea to my light-bodied pale, I re-used the dry hops I pulled from the fermenter and steeped them below 80 degrees. It smelt great great but in the finished beer it added a very bitter/cry finish instead of what I wanted which was just more aromatics. Anyway, think it's not ruined but just spoiled this pale I made, won't do that again! I'm actually having a really hard time getting strong hop aromatics into my beer..

Anyone ever dropped like a single hop pellet into each bottle when priming? I might tried that in half a dozen or so of the next brew.

 

[JDW81]

.
Anyone ever dropped like a single hop pellet into each bottle when priming? I might tried that in half a dozen or so of the next brew.

This won't work unfortunately. You'd have too much hop matter in the bottle, which will provide nucleation points for CO2 and when you open the bottles they'll foam up like no-one's business. This even happens when you get to the end of a bottling run of heavily hopped beers and your last few bottles get a few more hop dregs into them.

 

[wide eyed and legless]

Irish Red Ale, ready for Pat's Day

 

[lost at sea]

using challenger for the first time so first go at a...

"challenger standard bitter"...

BIAB NC. 70% eff (need to remember to adjust that up one day as im probably slightly better)

44% MO
43% Gold prom
9% wheat
4% dark crystal

40g styrian golding @ 40m
35g challenger @ cube
30g challenger dry hop around day 10 or 12. times adjusted for NC


60 min mash
75min boil
IBU 25
OG: 1039 (got it within a point so good enough for gov work)
S-04 fermenting at 17.5

first time using brewmans oxygen kit too so see what difference i get out of the ferment as well.

 

[lost at sea]

well im sold on the oxygenation, 12 hours in and the S-04 is absolutely cranking away.

 

[Gloveski]

Double brew day

Russian River Row 2 Hill 56 Clone #30

Og 1.054
FG 1.010
ABV 5.86%
IBU 45.7

90Min Boil
21 litre Knockout

Pilsner 60.5%
Marris Otter 32.4%
Cara Hell 7%

Simcoe FWH 16G
Simcoe 30Min 17G
Simcoe whirlpool @70 28G for 30 Min
Simcoe 56G Dry Hop

Yeast US05

4 Pines Pale Ale Clone #31

OG 1.047
FG 1.09
ABV 5.1%
IBU 30.9
60min Boil
21 Knockout


Ale 77.6%
Wheat Malt 9.7%
Munich Dark 6.8%
Med Crystal 5.9%

Citra FWH 10G
Cascade 19g 30Min
Citra 6g 10Min
Amarillo 10g 10 Min

Citra 13g Dry Hop
Simcoe 13g Dry Hop
Cascade 14g Dry Hop

 

[wide eyed and legless]

Today it is Lakeside Oatmeal Stout (23 litres) from Gordon Strong's recipe base, I have his Warwick Ale coming off the yeast tomorrow so this will go straight on the top, and the Warwick Ale, going by the hydrometer sample and tasting is looking really good
The stout on the boil.

 

[Gloveski]

Double brew day

Russian River Row 2 Hill 56 Clone #30

Og 1.054
FG 1.010
ABV 5.86%
IBU 45.7

90Min Boil
21 litre Knockout

Pilsner 60.5%
Marris Otter 32.4%
Cara Hell 7%

Simcoe FWH 16G
Simcoe 30Min 17G
Simcoe whirlpool @70 28G for 30 Min
Simcoe 56G Dry Hop

Yeast US05

4 Pines Pale Ale Clone #31

OG 1.047
FG 1.09
ABV 5.1%
IBU 30.9
60min Boil
21 Knockout


Ale 77.6%
Wheat Malt 9.7%
Munich Dark 6.8%
Med Crystal 5.9%

Citra FWH 10G
Cascade 19g 30Min
Citra 6g 10Min
Amarillo 10g 10 Min

Citra 13g Dry Hop
Simcoe 13g Dry Hop
Cascade 14g Dry Hop

Going to have to use s04 on the 4 pines brew as my us05 yeast slurry had a really strong sulfer smell and bubbled everywhere when I opened up mason jar , not taking any chances with that

Luckily had some us05 and s04 to save the day for both brews

 

[wide eyed and legless]

If you are using s04 you get a real good result if you hydrate it and if you have a stir plate stick it on there for 1/2 to 1 hour aerate the wort and it will take off in 3 to 4 hours. It is my favourite yeast.
The yeast I had in my Warwick Ale was a WLP002 which is a slow starter but once gets going its OK.
Pretty sure I did read that it isn't advisable to use the yeast cake from a dried yeast, Ray Daniels I believe it was who suggested that.

 

[Gloveski]

Yeah no stir plate as yet still waiting on digital homebrew , may have to source one from elsewhere at this rate

Yeah I have used s04 a few times , handy yeast to have as back up that’s for sure

 

[wide eyed and legless]

Yeah no stir plate as yet still waiting on digital homebrew , may have to source one from elsewhere at this rate

Yeah I have used s04 a few times , handy yeast to have as back up that’s for sure

You could always give a good shake every 15 minutes, if you are any good with electrical faults, I have a new, none working one, just checked the wires were all connected but I wouldn't know what else to look for apart from that. I don't want any thing for it, don't know what postage is to Tassie though.

 

[Fro-Daddy]

95% Maris Otter
5% Crystal Malt
10g Simcoe 20 Mins 8 IBU
20g Simcoe 10 Mins 10 IBU
30g Simcoe 5 Mins 8 IBU
US-05
1.058-1.014

This is only my third AG, going to be doing it tomorrow.
Haven't used MO or Simcoe yet so no idea what to expect.

 

[Gloveski]

You could always give a good shake every 15 minutes, if you are any good with electrical faults, I have a new, none working one, just checked the wires were all connected but I wouldn't know what else to look for apart from that. I don't want any thing for it, don't know what postage is to Tassie though.

Awesome mate I will have a look at it , Let me know postage costs are . I dont mind the odd tinker

 

[Gloveski]

Well

Double brew day

Russian River Row 2 Hill 56 Clone #30

Og 1.054
FG 1.010
ABV 5.86%
IBU 45.7

90Min Boil
21 litre Knockout

Pilsner 60.5%
Marris Otter 32.4%
Cara Hell 7%

Simcoe FWH 16G
Simcoe 30Min 17G
Simcoe whirlpool @70 28G for 30 Min
Simcoe 56G Dry Hop

Yeast US05

4 Pines Pale Ale Clone #31

OG 1.047
FG 1.09
ABV 5.1%
IBU 30.9
60min Boil
21 Knockout


Ale 77.6%
Wheat Malt 9.7%
Munich Dark 6.8%
Med Crystal 5.9%

Citra FWH 10G
Cascade 19g 30Min
Citra 6g 10Min
Amarillo 10g 10 Min

Citra 13g Dry Hop
Simcoe 13g Dry Hop
Cascade 14g Dry Hop

Double brew day

Russian River Row 2 Hill 56 Clone #30

Og 1.054
FG 1.010
ABV 5.86%
IBU 45.7

90Min Boil
21 litre Knockout

Pilsner 60.5%
Marris Otter 32.4%
Cara Hell 7%

Simcoe FWH 16G
Simcoe 30Min 17G
Simcoe whirlpool @70 28G for 30 Min
Simcoe 56G Dry Hop

Yeast US05

4 Pines Pale Ale Clone #31

OG 1.047
FG 1.09
ABV 5.1%
IBU 30.9
60min Boil
21 Knockout


Ale 77.6%
Wheat Malt 9.7%
Munich Dark 6.8%
Med Crystal 5.9%

Citra FWH 10G
Cascade 19g 30Min
Citra 6g 10Min
Amarillo 10g 10 Min

Citra 13g Dry Hop
Simcoe 13g Dry Hop
Cascade 14g Dry Hop

Well brew day was going awesome until I trod on a bee in the laundry were I brew just when I was starting transfer , might rename the 4 pines clone stinging foot pale ale . Had to get my daughter to hold the counter flow chiller hose going into the fermenter while I dug the stinger out lol.

 

[Gloveski]

95% Maris Otter
5% Crystal Malt
10g Simcoe 20 Mins 8 IBU
20g Simcoe 10 Mins 10 IBU
30g Simcoe 5 Mins 8 IBU
US-05
1.058-1.014

This is only my third AG, going to be doing it tomorrow.
Haven't used MO or Simcoe yet so no idea what to expect.

Love Simcoe today was the first brew I have done using it on its own . Works well with lots of other hops . I would sneak a dry hop in aswell If you can

 

[fletcher]

well im sold on the oxygenation, 12 hours in and the S-04 is absolutely cranking away.

how long did you oxygenate it for?

 

[lost at sea]

how long did you oxygenate it for?

90 seconds, first time using it so i had to tweek it a bit to get the right flow....probably wasted a bit getting it right but oh well, it worked lol

 

[wide eyed and legless]

Unless you are brewing a high gravity beer there is no need for oxygen in the wort, a really good vigorous shake, (use some wheels to help) oxygenate your starter with a stir plate or shaking whether dry or liquid yeast. Up to a 6.5% gravity this should be enough.

 

[DrewCarey82]

Hardmans Old
156 calories
Anonymous
Method: Partial Mash
Style: Brown Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 13 liters
Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Hardman1982
Share: <EMBED>

Original Gravity:
1.048
Final Gravity:
1.008
ABV (standard):
5.23%
IBU (tinseth):
32.81
SRM (morey):
25.81




Fermentables
Amount Fermentable PPG °L Bill %
2 kg New Zealand - Ale Malt2 kg Ale Malt 37.4 3.04569 47.6%
1.5 kg Liquid Malt Extract - Dark1.5 kg Liquid Malt Extract - Dark 35 30 35.7%
0.25 kg American - Wheat0.25 kg Wheat 38 1.8 6%
0.3 kg American - Chocolate0.3 kg Chocolate 29 350 7.1%
0.15 kg United Kingdom - Amber0.15 kg Amber 32 27 3.6%
4.2 kg Total
Hops
Amount Variety Type AA Use Time IBU
20 g Ella20 g Ella Hops Pellet 13.5 Boil 60 min 25.45
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 30 min 6.52
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 5 min 0.85
Show Summary View

Hops Summary
Amount Variety Type AA
20 g Ella Pellet 13.5
30 g Fuggles Pellet 4.5
50 g Total
Mash Guidelines
Amount Description Type Temp Time
12 L -- 66 C --
Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12.2 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-

Just doing last hop addition now - Also using S04 instead of 05

Also digital thermometer was 20 degrees out - tested at boiling point of water, not happy and trip back to brew shop return it tomorrow.

 

[wide eyed and legless]

I am considering a porter for my next brew, came across this one, the brewer took this one from Ron Pattison, A Home Brewers Guide to Vintage Beer. A 19th century Porter.

• Batch size: 5 US gallons (18.9 L)
• Original gravity: 1.058
• Final gravity: 1.016
• Bitterness: 72+ (calculated)
• Color: 29 SRM

MALTS

• 10 lb. (4.55 kg) Maris Otter pale ale malt
• 2.5 lb. (1.14 kg) British brown malt
• 6.5 oz. (182 g) black patent malt
• HOPS
• 2.5 oz. (70 g) Hazel Dell Goldings, 5.7% a.a. @ 60 min
• 2.75 oz. (77 g) Hazel Dell Goldings, 5.7% a.a. @ 45 min
• YEAST
• 2 sachets Safale Fermentis S-04 dry yeast
• ADDITIONAL ITEMS
• 3 oz. (84 g) corn sugar to prime if bottling

BREWING NOTES

Mash at a water-to-grist ratio of 1.5 qt./lb. (3.1 L/kg) at 150°F (66°C) for 60 minutes. Vorlauf until wort runs clear, and then sparge with enough water to collect about 6.5 gal. (26 L) of wort in the kettle. Boil for a total of 60 minutes, adding hops as indicated.

Chill wort to 66°F (19°C), rack to fermenting vessel, aerate, and pitch yeast. Ferment for 3 weeks in the upper 60s °F (18–20°C), and then prime and bottle or keg and force carbonate as normal.

PARTIAL-MASH VERSION

Replace 8 lb. (3.6 kg) of the Maris Otter with 5 lb. (2.3 kg) of British liquid malt extract. Conduct a mini-mash with the remaining malts at 150°F (66°C) for 45 minutes. Thoroughly mix the extract into the resulting wort, bring to a boi

I had originally planned to include some amber malt, too, but my local homebrew store didn’t stock it, and I wasn’t that sure that modern amber malt is as close to the amber malt of 200 years ago as today’s brown malt is. So, I substituted in just enough black patent malt to complete a recipe similar to what some brewers might have used back then.

There is some question about the extent to which Goldings were used in dark beers, but it is one of the only hop varieties—maybe the only hop variety—grown today that was also available in 19th century Britain. It’s such a good hop that it must have been used by at least a few brewers.

I used The Home Brewer’s Guide to Vintage Beer by Ron Pattinson to help formulate my porter replica and followed Ron’s suggestion to use Whitbread yeast. Here are my notes.

• March 1, 2017: I pitched yeast at 3 p.m. into 64°F wort.
• March 2, 2017: At 7 a.m., there was a 1/4″ layer of kräusen, and the airlock was burping every 10 seconds.
• March 15, 2017: I took a gravity reading: 1.015.
• March 29, 2017: I kegged most of the batch and bottled a small portion, still at 1.015.
• April 1, 2017: I took a taste from the keg and am quite pleased.
• April 11, 2017: I popped open a bottle with a nice hiss. It’s lightly carbonated and clear, and taste is good, but I slightly prefer the kegged portion.

I don’t know how close these two came to what was actually brewed back in 19th century Britain, but I am quite happy with my results, and if I came anywhere close on the porter, it’s no wonder that it was so popular for so long. If I brew the IPA again, I’ll have to include a way of mimicking the hot rolling ocean voyage to India these beers endured after the breweries released them.

 

[DrewCarey82]

In hindsight would have dumped the crystal doubled the wheat and put some munich in.

 

[DrewCarey82]

According to my refractometer hit 12 bricks 1.049 fg, 1 point above predicted, good omens hopefully for hitting the BIAB scene next brew

 

[Dan Pratt]

Planning my American Pale ale for Next weekend.

Judgemental Me

OG 1050
FG 1012
Abv 5%
IBU 32
EBC 11
Vol 20Lt

81% Barret Burston Ale
11% Red X malt
5% Rye
3% Wheat

Mashed at 66c for 90mins

Sulphate at 200ppm, chloride at 80ppm

60min boil

FWH Warrior = 15ibu
@ 5mins Centennials = 17ibu

Chill to 75c at end of boil.

Fermented with Bry 97 West Coast Ale at 19c under 10psi pressure.

Dry hopped at high krausen ~ 48hrs into fermentation with 4 ounces of Centennials, which is 5.5g per litre

[emoji16][emoji7]

 

[lost at sea]

Unless you are brewing a high gravity beer there is no need for oxygen in the wort, a really good vigorous shake, (use some wheels to help) oxygenate your starter with a stir plate or shaking whether dry or liquid yeast. Up to a 6.5% gravity this should be enough.

to each their own i guess. im seeing positive results from oxy addition already.

 

[Dan Pratt]

to each their own i guess. im seeing positive results from oxy addition already.

Add pure 02, always!!

 

[DrewCarey82]

Unless you are brewing a high gravity beer there is no need for oxygen in the wort, a really good vigorous shake, (use some wheels to help) oxygenate your starter with a stir plate or shaking whether dry or liquid yeast. Up to a 6.5% gravity this should be enough.

Hardmans Old
156 calories
Anonymous
Method: Partial Mash
Style: Brown Porter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 13 liters
Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Hardman1982
Share: <EMBED>

Original Gravity:
1.048
Final Gravity:
1.008
ABV (standard):
5.23%
IBU (tinseth):
32.81
SRM (morey):
25.81




Fermentables
Amount Fermentable PPG °L Bill %
2 kg New Zealand - Ale Malt2 kg Ale Malt 37.4 3.04569 47.6%
1.5 kg Liquid Malt Extract - Dark1.5 kg Liquid Malt Extract - Dark 35 30 35.7%
0.25 kg American - Wheat0.25 kg Wheat 38 1.8 6%
0.3 kg American - Chocolate0.3 kg Chocolate 29 350 7.1%
0.15 kg United Kingdom - Amber0.15 kg Amber 32 27 3.6%
4.2 kg Total
Hops
Amount Variety Type AA Use Time IBU
20 g Ella20 g Ella Hops Pellet 13.5 Boil 60 min 25.45
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 30 min 6.52
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 5 min 0.85
Show Summary View

Hops Summary
Amount Variety Type AA
20 g Ella Pellet 13.5
30 g Fuggles Pellet 4.5
50 g Total
Mash Guidelines
Amount Description Type Temp Time
12 L -- 66 C --
Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12.2 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-

Just doing last hop addition now - Also using S04 instead of 05

Also digital thermometer was 20 degrees out - tested at boiling point of water, not happy and trip back to brew shop return it tomorrow.

Making all the right noises, 12 hours after yeast being pitched - looks like I am getting my starters right.

 

[fletcher]

Planning my American Pale ale for Next weekend.

Judgemental Me

OG 1050
FG 1012
Abv 5%
IBU 32
EBC 11
Vol 20Lt

81% Barret Burston Ale
11% Red X malt
5% Rye
3% Wheat

Mashed at 66c for 90mins

Sulphate at 200ppm, chloride at 80ppm

60min boil

FWH Warrior = 15ibu
@ 5mins Centennials = 17ibu

Chill to 75c at end of boil.

Fermented with Bry 97 West Coast Ale at 19c under 10psi pressure.

Dry hopped at high krausen ~ 48hrs into fermentation with 4 ounces of Centennials, which is 5.5g per litre

[emoji16][emoji7]

centennialS? ounces? when did you become an american?!
what temperature did you mash at, 149f?

haha