What are you brewing - 2019?

[philrob]

Currently drinking a Best Bitter, and enjoying it hugely. In fact, I've done two identical batches of it back to back, to make max use of the yeast. Now fermenting a UK IPA with the harvested yeast.

4500 gr Maris Otter (Thomas Fawcett Floor Malted)
300 gr Heritage Crystal (Simpsons)
50 gr Chocolate Wheat (Weyermann)
40 gr Willamette 60 min
25 gr EKG 60 min
25 gr EKG 10 min
5 gr Yeast Nutrient 10 min
5 gr BrewBrite (stir plated in a small flask) Flameout
1 smakpak WY1469 stirplated to grow it up
25 gr EKG dry hop
25 gr Willamette dry hop

34 IBU
OG 1.046 FG 1.008
24 litres into bottles

 

[wide eyed and legless]

I am currently drinking a Best Bitter, hadn't got a clue what it was in the fermenter (no notes) having a few BB recipes still not sure which one it was. A long day in the garden and its going down a treat.

 

[LorriSanga]

Brewed another Landlord type thing today, loving Yorky1469.

1.043
1.012
30IBUs

95% MO
4% C120
1% Acid

27g Northdown @ 60
19g EKG @ 20
31g Styrains @ FO

 

[wide eyed and legless]

I have got a few brews lined up, all bitters, I have been using CN-36 yeast and I am loving it. Monash Brew Lab have performed a performance, analysis and comparison between US-05 and CN-36. Really interesting reading, I only have a hard copy but have asked for a PDF to put out to the forums.
The bitters I am doing are Coniston Bluebird Bitter, probably call it Campbells Challenge as I doubt very much it will be an accurate clone, and it is Challenger hops only. The other is Pilgrims Progress using Pilgrim and Progress hops.

 

[glennheinzel]

Last minute brew day on the weekend. I need to test a new pale ale recipe with Cascade and Azacca, but then decided that a red Belgian ale would be more fun! Therefore I knocked out the following (which has a lovely red colour):

OG1.060 (50 litres)

5kg Crisp MO
5kg Wey Munich 1
1kg Wey Abbey Malt
500g Carahell
500g Wey CaraRye
500g CaraMunich 3
50g East Kent Goldings (60min)

White Labs French ale yeast - Co-pitched in primary
White Labs California IV ale yeast - Co-pitched in primary
White Labs Lactobacillus delbruekii - Co-pitched in primary

Omega Bring on Da Funk (8 bretts) - To be pitched on day 3.

 

[glennheinzel]

Currently drinking a Best Bitter, and enjoying it hugely. In fact, I've done two identical batches of it back to back, to make max use of the yeast. Now fermenting a UK IPA with the harvested yeast.

4500 gr Maris Otter (Thomas Fawcett Floor Malted)
300 gr Heritage Crystal (Simpsons)
50 gr Chocolate Wheat (Weyermann)
40 gr Willamette 60 min
25 gr EKG 60 min
25 gr EKG 10 min
5 gr Yeast Nutrient 10 min
5 gr BrewBrite (stir plated in a small flask) Flameout
1 smakpak WY1469 stirplated to grow it up
25 gr EKG dry hop
25 gr Willamette dry hop

34 IBU
OG 1.046 FG 1.008
24 litres into bottles

Looks good! If you wanted to try a more modern bitter, you could swap the crystal for CaraAroma (prob 150g) and then use more modern English hops like Archer/Jester/etc.

 

[glennheinzel]

Berlinerweisse (on 50l BM)
Size: 40 L
Efficiency: 84.0%
Original Gravity: 1.036
Terminal Gravity: 1.006
Color: 2.57 SRM (0.0 - 50.0)
Alcohol: 3.9%
Bitterness: 3.6

Ingredients:
3.0 kg (50.0%) Wey Pilsner Malt - added during mash
3.0 kg (50.0%) Wey Pale Wheat Malt - added during mash
15.0 g (100.0%) Hallertau Blanc (8.0%) - added during boil, boiled 15 m
1.0 ea GigaYeast GB110 Fast Souring Lacto
White Labs Berliner Weisse mix
WLP003 German Ale II (to be pitched after 48 hours)

Trying to make a low alcohol beer on a Braumeister generally results in wort fountains. For this Berlinerweisse, I decided to use the short malt pipe for the mash and then dilute by topping up with treated water (campden tab + lactic acid) to the 45 litre mark before coming to the boil

I then chilled to 40 deg C and pitched the pack of GigaYeast Fast Souring Lacto. I'll pitch the White Labs Berlinerweiss blend tomorrow (unless I save that for a gose) and the White Labs German Ale 2 yeast the day after.

 

[Neil Buttriss]

When I get home next week I'm going to try a first for me, a single malt and single hop Pale Ale. Using Voyager Veloria Schooner (For the first time) and Galaxy hops, 14g @60, 10g @10 min and 15g at flame out. then dry hop for 3 days with 25g. Using Imperial House yeast. Never used either before so looking forward to it I might lower the hops a bit not sure as I want to taste the malt.

 

[wide eyed and legless]

I have started drinking my Zombie Dust clone, I used to drink loads of the AIPA's some years ago until my tongue revolted, but having a couple of these I am planning on doing another, unless my tongue revolts again. I think thats why I prefer the English bitters, more balanced. Dusted off my Sierra Nevada glass which I bought through a bulk buy which Yob did some years ago.

 

[Dan Pratt]

Ive got about 100g of each hop in the fridge to clear out before my next bulk buy and teh past few beers have been a bit dull for hop aroma and flavour.

Redemption IPA

OG 1062
FG 1010
ABV 6.4%
IBU 50
EBC 10
Vol 18L

93% Maris Otter
7% Carapils

Mashed at 65c/45mins, 68c/30mins, 78c/30mins - Target pH is 5.4, Sulphate 300ppm, Chloride 100ppm

60Min Boil

Columbus @ 60mins = 37ibu
Amarillo @ 30mins = 13ibu

@ 80c Whirlpool 28g each - Amarillo, Galaxy, Mosaic & Nelson

Fermented with BRY97 @ 18c

Dry Hopped twice post fermentation:

Amarillo, Galaxy, Mosaic & Nelson = 112g

Amarillo, Galaxy, Mosaic & Nelson = 112g

This is 12g per L for the dry hop, hoping to keep O2 out from Co2 flush process and closed transfer.

 

[Brads Biabs]

Pirate life IPA take off.
1st mistake trying to do a double biab batch in a 50lt keg with 8.5 kg grain bill.
Just went downhill from there .
2 splits in grain bag grain in mash hop bags opened in boil couldnt drain keg
Ended up ladling into fermenters 16 lt in each.
Will call this the miricale beer if it turns out any good.

 

[wide eyed and legless]

Almost exactly a month to the day, another Zombie Dust clone brewed yesterday, don't know where it all went, I do know I was borderline Brahms after 6 stubby's, thats the biggest problem with higher ABV beers you can't get a good session going.

 

[razz]

I like to call that type of beer "my thinking beer" WEAL. I just have one or two and think about life. Keep the lower strength stuff for sessions.

 

[Schikitar]

I'm going to be brewing a more sessionable (4.95%) NZ hazy pale soon. Looking to use Hort 4337 and Nelson Sauvin hops - anyone brewed with Hort 4337 before? My brother just did and says he gets a lot of pineapple but I haven't had a chance to sample his brew yet, on paper it sounds like these two hops might work well together..

 

[wide eyed and legless]

I like to call that type of beer "my thinking beer" WEAL. I just have one or two and think about life. Keep the lower strength stuff for sessions.

It makes me think too razz, usually I think,'I reckon I could manage another one'.

 

[LorriSanga]

Almost exactly a month to the day, another Zombie Dust clone brewed yesterday, don't know where it all went, I do know I was borderline Brahms after 6 stubby's, thats the biggest problem with higher ABV beers you can't get a good session going.
View attachment 116872

Haha, they are my end of night type beers.
"bordrline Brahms"?

 

[LorriSanga]

Brewing the lightest Bitter that Ive done before on Sunday.
No crystal. Golden Promise/Wheat/Rye.
SRM 4.7

 

[wide eyed and legless]

Haha, they are my end of night type beers.
"bordrline Brahms"?

Brahms & Liszt

 

[Schikitar]

Hey @wide eyed and legless - do you have your english bitter recipe posted anywhere? Just looking to do one for some mates and it's not a style I normally do.. all cool if you wanna keep it secret!

 

[Mick Agambar]

Hey @wide eyed and legless - do you have your english bitter recipe posted anywhere? Just looking to do one for some mates and it's not a style I normally do.. all cool if you wanna keep it secret!

I do a ESB with two coopers English bitter kits with 1 kg of malt brewing sugar or dextrose and both yeasts. Simple but very nice ( I think so anyway)
Mick

 

[wide eyed and legless]

Hey @wide eyed and legless - do you have your english bitter recipe posted anywhere? Just looking to do one for some mates and it's not a style I normally do.. all cool if you wanna keep it secret!

23 litres Samuel Smiths Old Brewery Bitter OG 1,044 FG 1,011 IBU 31.51
5.00 kg Maris Otter
0.38 g Crystal 55
75 minute mash @ 67C

Boil 90 mins
45 g Fuggles @ 60 mins
15 g Williamette @ 15 mins
Bear in mind this is a full volume mash so you will have to reduce the base malt if you sparge, I think the recipe called for EKG but I had a load of Williamette so have used them.

 

[Schikitar]

I do a ESB with two coopers English bitter kits

Thanks but I do all grain..

Samuel Smiths Old Brewery Bitter

Cheers WEAL! A mate of mine who works at Boags gave me a bunch of grain so I thought I would knock something up in the vane of their Wizard Smith for the non-IPA drinkers around Christmas time. I was planning a recipe using Fuggles and EKG, can you make any comment as to the hop profile of this beer, it seems very light on with hops (understandably) but does any of it shine through in those amounts in terms of flavour/aroma, or is it purely for bittering? I have to learn to take my IPA hat off for this one! Ha!

 

[wide eyed and legless]

Hops come through nicely, I do a similar one with all Williamette 45 g and 18 g not a lot of difference in quantity but it leaves a nice bitterness on the back of the tongue.
I am doing another APA today Stones Pale Ale, the APA's have been very popular so I am trying this one because it has the Ahtanum hops which I have never used before.

 

[wide eyed and legless]

Wound up the day with a OG of 1,053 for the Stones Pale Ale and 20 litres as to expected 19 litres, ABV will be a bit more respectable than the Zombie Dust clone.
Helix is slow but does the job.

 

[Brads Biabs]

Just got a 25kg of base pale and 25 kg jw pils.
Have plans to make a kolsch as i also got some danstar koln kolsch dry yeast.
Looking at doing tonys Bullshead Kolsch.
27 lt.
4.75 JW export pils.
260g pale wheat.
60 g tettnang @40min.
Mash in at 52 for 10 min.
Infuse hot water to 64 for 45 min.
Then 71 for 15 mash out.
Primary 10 days. Condition 6 days.

 

[Tricky Dicky]

Brahms & Liszt

Used to be a pub in Leeds UK called Brahms and List in the early 80's, a great drinking hole. Was your Zombie dust based on the NZ Epic brewery Zombie IPA?

 

[wide eyed and legless]

Used to be a pub in Leeds UK called Brahms and List in the early 80's, a great drinking hole. Was your Zombie dust based on the NZ Epic brewery Zombie IPA?

Three Floyds Brewing Zombie Dust IPA Clone | American IPA
INGREDIENTS

• For 5.5 US gallons (20.8 L)

• MALTS
• 11.5 lb. (5.22 kg) pale two-row malt
• 1 lb. (454 g) 10° L Munich malt
• 8 oz. (227 g) melanoidin malt
• 8 oz. (227 g) Carafoam
• 8 oz. (227 g) 60° L crystal malt
• HOPS
• 0.75 oz. (21 g) Citra, 12% a.a., FWH @ 60 min
• 1.25 oz. (35 g) Citra, 12% a.a. @ 15 min
• 1.25 oz. (35 g) Citra, 12% a.a. @ 10 min
• 1.25 oz. (35 g) Citra, 12% a.a. @ 5 min
• 1.25 oz. (35 g) Citra, 12% a.a. @ 1 min
• 3 oz. (85 g) Citra, 12% a.a. dry hop 7 days
• YEAST
• Fermentis SafAle S-04 English Ale Yeast
• WATER
• 2 g/gal gypsum added to reverse osmosis (RO) water.

SPECIFICATIONS

• Original Gravity: 1.066 (12.5° P)
• Final Gravity: 1.019 (4.8° P)
• ABV: 6.2%
• IBU: 77
• SRM: 8
• Efficiency: 72%

DIRECTIONS
Mash at 155°F (68°C) for 1 hour. Pitch yeast at 62°F (17°C) and allow to rise to 67°F (19°C) over 7 days. Ferment at 67°F (19°C) to terminal gravity. Crash to 42°F (6°C) and hold 10-14 days.

Extract Version
Substitute 8.3 lb. (3.76 kg) pale malt extract syrup for pale malt. Omit water salts. Mash remaining malts at 155°F (68°C) in reverse osmosis water for 30 minutes. Remove grains, dissolve extracts completely, then top off with reverse osmosis water to desired boil volume. Proceed as above.

 

[Tricky Dicky]

Three Floyds Brewing Zombie Dust IPA Clone | American IPA
INGREDIENTS

• For 5.5 US gallons (20.8 L)

• MALTS
• 11.5 lb. (5.22 kg) pale two-row malt
• 1 lb. (454 g) 10° L Munich malt
• 8 oz. (227 g) melanoidin malt
• 8 oz. (227 g) Carafoam
• 8 oz. (227 g) 60° L crystal malt
• HOPS
• 0.75 oz. (21 g) Citra, 12% a.a., FWH @ 60 min
• 1.25 oz. (35 g) Citra, 12% a.a. @ 15 min
• 1.25 oz. (35 g) Citra, 12% a.a. @ 10 min
• 1.25 oz. (35 g) Citra, 12% a.a. @ 5 min
• 1.25 oz. (35 g) Citra, 12% a.a. @ 1 min
• 3 oz. (85 g) Citra, 12% a.a. dry hop 7 days
• YEAST
• Fermentis SafAle S-04 English Ale Yeast
• WATER
• 2 g/gal gypsum added to reverse osmosis (RO) water.

SPECIFICATIONS

• Original Gravity: 1.066 (12.5° P)
• Final Gravity: 1.019 (4.8° P)
• ABV: 6.2%
• IBU: 77
• SRM: 8
• Efficiency: 72%

DIRECTIONS
Mash at 155°F (68°C) for 1 hour. Pitch yeast at 62°F (17°C) and allow to rise to 67°F (19°C) over 7 days. Ferment at 67°F (19°C) to terminal gravity. Crash to 42°F (6°C) and hold 10-14 days.

Extract Version
Substitute 8.3 lb. (3.76 kg) pale malt extract syrup for pale malt. Omit water salts. Mash remaining malts at 155°F (68°C) in reverse osmosis water for 30 minutes. Remove grains, dissolve extracts completely, then top off with reverse osmosis water to desired boil volume. Proceed as above.

That's almost identical to the "Undead" pale ale recipe from James Mortons book, I brewed it a few weeks ago and it's stunning! I was in NZ recently and the Epic brewery turn out some great AIPA Zombie being one and Armageddon being another.

 

[wide eyed and legless]

Used to be a pub in Leeds UK called Brahms and List in the early 80's, a great drinking hole. Was your Zombie dust based on the NZ Epic brewery Zombie IPA?

Was that pub near the Elephants Trunk?

 

[Tricky Dicky]

That's almost identical to the "Undead" pale ale recipe from James Mortons book, I brewed it a few weeks ago and it's stunning! I was in NZ recently and the Epic brewery turn out some great AIPA Zombie being one and Armageddon being another.

Was that pub near the Elephants Trunk?

I don't recall a pub called the Trunk but it could be that we just didn't go in there for some reason.
Just wondering do AIPA need to be high ABV or do AIPA's with lower ABV's still have that same hoppyness?