What are you Brewing - 2018

[SBOB]

Looks good Have saved this for one day.

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

nope
just decided this morning that i wanted to use some of the rye I had one hand, an ipa sounded decent, and who doesnt like an amber/red coloured beer

Searched a few forums, joined a few recipe ideas together and thats what i ended up with
Grain bill and hop schedule mostly stolen from a clone of the SN Ruthless Rye from here https://www.homebrewersassociation.org/homebrew-recipe/sierra-nevada-ruthless-rye-clone/

 

[Deepregret]

This guy! Bottling this week sometime. Maybe Wednesday! woo!

 

[mofox1]

Grain bill and hop schedule mostly stolen from a clone of the SN Ruthless Rye from here https://www.homebrewersassociation.org/homebrew-recipe/sierra-nevada-ruthless-rye-clone/

That was the starting point for my rye IPA's as well, although my rye amount now hovers around the 25 - 30% mark.

Did one on Thursday, can't wait to get it on tap as I'm now down to only one kegged tap... of RIS. [emoji1]

 

[Schikitar]

Estimated Color: 22.8 EBC

My brother and I have been brewing a few different red, we're finding anything above 19 EBC is coming out a little dark/brownish rather than that deep ruby red colour. I spoke to a pro brewer recently and he said one of the main tricks is to get the beer as clear as possible (he double filters all their beers). Anyway, interested to see how yours turns out in regards to colour, if anyone else has any ideas/suggestions for nailing that red please yell out..

 

[glennheinzel]

It's been a while since I've made normal beer so I cracked this out over the weekend...

18-B American Pale Ale
Size: 50 L
Efficiency: 86.0%
Original Gravity: 1.057
Terminal Gravity: 1.014
Color: 11.04 SRM
Alcohol: 5.58%
Bitterness: 32.5

Ingredients:
8.0 kg (72.1%) Crisp Maris Otter - added during mash
2.0 kg (18.0%) Weyermann Munich TYPE I - added during mash
1.0 kg (9.0%) Simpsons Imperial Malt - added during mash
0.1 kg (0.9%) Carahell® - added during mash
40.0 g (30.8%) Magnum-PLMG (13.0%) - added during boil, boiled 60 m
15.0 g (11.5%) Cascade (5.5%) - added during boil, boiled 10 m
15.0 g (11.5%) Vic Secret (16.1%) - added during boil, boiled 10 m
15.0 g (11.5%) Cascade (5.5%) - steeped after boil
15.0 g (11.5%) Vic Secret (16.1%) - steeped after boil
15.0 g (11.5%) Cascade (5.5%) - added dry to primary fermenter
15.0 g (11.5%) Vic Secret (16.1%) - added dry to primary fermenter

Gluten-free enzyme added

 

[glennheinzel]

I mentioned above that the APA was my first normal beer in a while. That's because of this abomination... Hawaiian Pizza beer! (pineapple plus rauchmalt)

Hawaiian Pizza beer (25 litres)
Size: 25 L
Efficiency: 88.0%

Original Gravity: 1.050
Terminal Gravity: 1.013
Color: 6.64 SRM
Alcohol: 4.93%
Bitterness: 36.7

Mash:
200g pineapple chunks
2.0 kg (40.0%) Weyermann Smoked Malt - added during mash
2.0 kg (40.0%) Weyermann Munich TYPE I - added during mash
1.0 kg (20.0%) Crisp Maris Otter - added during mash
13 g (11.6%) Magnum-PLMG (13.0%) - added during boil, boiled 60 m
33 g (29.5%) Azacca® (15.0%) - added during boil, boiled 10 m
33 g (29.5%) Azacca® (15.0%) - steeped after boil
33 g (29.5%) Azacca® (15.0%) - added dry to primary fermenter

If I want to bump up the pineapple, I have some pineapple flavour/aroma enhancer from Cupcake World.

If this works out, I'll add a pizza base to the next mash.

 

[glennheinzel]

And one more interesting beer...

Brut IPA
Size: 50 L
Efficiency: 82.0%
Original Gravity: 1.056
Terminal Gravity: 1.000 (zero carbs!)
Color: 5.42 SRM (5.0 - 40.0)
Alcohol: 7.33% (3.0% - 10.0%)
Bitterness: 12.3 (40.0 - 120.0)

Ingredients:
8.0 kg (66.7%) Weyermann Pilsner Malt - added during mash
2 kg (16.7%) Weyermann Pale Wheat Malt - added during mash
2 kg (16.7%) Weyermann Munich TYPE I - added during mash
50 g (18.5%) Nelson Sauvin (11.0%) - added during boil, boiled 13 m
30 g (11.1%) Motueka (7.0%) - steeped after boil
60 g (22.2%) Pacifica (5.5%) - steeped after boil
30 g (11.1%) Hallertau Blanc (10.5%) - steeped after boil
100.0 g (37.0%) Nelson Sauvin (14.0%) - added dry to secondary fermenter
2.0 ea Fermentis US-05 Safale US-05

Mash at 64 deg C for 1 hr
I used an enzyme (amyloglucosidase) to make the sugars more fermentable.

It's been in the keg a week and is a big hit with my non-beergeek friends.

Interesting enough... I normally eat, drink and then eat again. I've found that drinking this beer doesn't leave me hankering after snacks. So it's low carb and it's curbed my need for munchies!

 

[Schikitar]

Has anyone brewed with an actual cake in the mash? Was thinking of doing a xmas stout with a Lions Christmas cake, then maybe some rum-soaked oak dominoes in secondary.. terrible idea?