What are you brewing 2020 and 2021 ?

[Ian Smith]

Bought 25kg of Pilsner malt and decided to brew a succession of beers with yeast being the only variable.
So using the Brewzilla and 2 x fermenters I have built some super simple beer.
1. Pilsner and Pride of Ringwood. US05 in one, S189 in other
2. Pilsner / Munich+Wheat, Pride of Ringwood . US04 in one, Gen2 of the S -189.
Looking for a plain and simple beer - to have on tap when we are allowed guests again.
Just because I like the hopped up ones, it does not mean everyone does.
All tasted great going into fermenter - 1. is in the keg - tasted good. 2. is fermenting at lower temp 13 + 16 Deg. Will pop up towards end of fortnight. Gen2 S189 tasted great when I did a Gravity ( super fast from 1045 to 1025 - 2 days).

Have Kolsch on keg(x2) - gen2 WY2565 - still letting that condition.

On another note - had a Galaxy beer go silly on me - didn't turn out like supposed to. Tasted like the burnt smell of an electronic device - but had no bad smell. Put an infuser of Hallertau straight in keg - 1 x week later it is palatable. Anyone ever had this???

 

[CyriusBrew]

Bought 25kg of Pilsner malt and decided to brew a succession of beers with yeast being the only variable.
So using the Brewzilla and 2 x fermenters I have built some super simple beer.

I reckon this is a great idea. I did a similar thing a few years ago, and it really helped me learn about the flavor profile of various yeasts. I then did it with a number of hops at another time. A great learning method!

On another note - had a Galaxy beer go silly on me - didn't turn out like supposed to. Tasted like the burnt smell of an electronic device - but had no bad smell. Put an infuser of Hallertau straight in keg - 1 x week later it is palatable. Anyone ever had this???

I never managed to get that specific taste, but once had a bitter with EKG taste off when I first kegged it. Only a week later it tasted fine, especially if I let it warm up a bit. Let me know if you figure this one out!

 

[Ian Smith]

I never managed to get that specific taste, but once had a bitter with EKG taste off when I first kegged it. Only a week later it tasted fine, especially if I let it warm up a bit. Let me know if you figure this one out!
[/QUOTE]
I googled the horrible flavour and found nothing - LHBS checked some charts, however nothing, and they had never heard of it.
I had MASSIVE CO2 build up - vented it twice a day for a week. It was already in keg for 2 weeks.
It is possible that due to the temperature being very warm here (30Deg C+) the keg did not condition well, and merely needed time. Also prompted me to buy a couple of spunding valves to keep pressure off.
I can drink it now - but would I buy another round of it a pub - unlikely. Just going to struggle through this one. Mishaps make me pay attention to my process.

 

[wide eyed and legless]

Same as my last couple of brews ESB, Pilgrim bittering hop this time.

 

[devoutharpist]

Just put down an... ale of some sort.

Used my ESB base, but with all my leftover US hops (citra and cryo cascade).

91% Maris Otter
8% Bairds light crystal
2% Bairds dark crystal

Cascade at 60 and 20
Citra and cryo cascade in the whirlpool

London III because i have jars of the stuff

 

[TwoCrows]

Marzen no chill

October feast beer

22 ltr batch size cubed

Gladfield malt grist total

Pilsner 49 %
Munich 39 %
Light crystal 2.5 %
Acid malt 5 %
Carapils 3.5%

Magnum 5 ibu 60 min
Tettnang 20 ibu 60 min

Melbourne S.E water

ferment at 12.5 degrees C
W 34/70

 

[MashBasher]

Charlie Papazians Propentious Stout...with the 5% option.

Malt Bill
90 % Maris Otter
5% Roast barley
5% Flaked barley

and the extra 5%:
Buy a six pack of 6% Guiness Extra. Take 2 stubbies out. Pour these into a clean ice-cream container the day before brew day. Add a handful and a half of Ale malt. Put the lid on and wait for the lactobacillus to do its thing. Drink the remaining four.

Hops
All in the back end, up to 40 IBU. Use anything English.

Yeast
Lallemand Nottingham.

20 minutes before end of boil, strain your lactose soured stout mixture through a strainer and add to the wort.

Tangy...

 

[Dan Pratt]

No chilled a Porter on the weekend, will be into the FV this coming friday.

Chocolate Vanilla Porter

OG 1060
FG 1013
ABV 6%
IBU 38
EBC 60

74% Pale Malt
8% Vienna ( didnt have munich.... )
6% Medium Crystal
5% Chocolate Malt
4% Oats
3% Black Patent ( the signature porter malt )

Mashed at 67c for 60mins

Boiled for 60mins - Chinook for bittering = 38Ibu

Will be fermented with Chico strain at 18c, post ferment transfer to Secondary:

250g Cocoa Nibs
2 x Vanilla bean

leave on this for 3-5days

 

[Luxo_Aussie]

I've tried the DSGA twice now & wasn't a fan on the rye variant and found that 30+ IBU's was a bit too bitter for the tastes of locals here so going with something a bit lighter for the third attempt.

Australian Golden Ale | Style : British Golden Ale (12 A) | Type: All Grain
Batch Size: 26.00 L | Boil Time: 30 min | Final Bottling Vol: 25.00 L
Est Original Gravity: 1.047 SG | Bitterness: 26.8 IBUs | Est Color: 10.0 EBC | Est ABV : 5.5%

0.150 kg Oat Husks - Rice Hulls (Malt Miler) (0.0 EBC)
2.750 kg Maris Otter (Thomas Fawcett) (5.0 EBC)
0.550 kg Oats, Rolled (Malt Miller) (2.0 EBC)
0.550 kg Wheat Malt (Brewferm) (3.5 EBC)
0.400 kg Munich Malt (Weyermann) (15.0 EBC)
0.400 kg Vienna Malt (Weyermann) (7.5 EBC)
0.100 kg Cara-120 (Brewferm) (120.0 EBC)
10.00 g Vic Secret [18.40 %] - Boil 20.0 min
10.00 g Vic Secret [18.40 %] - Boil 10.0 min
10.00 g Vic Secret [18.40 %] - Boil 5.0 min
30.00 g Vic Secret [18.40 %] - Steep/Whirlpool 5.0 min, 90.0 C
American Ale II (Wyeast Labs #1272)
50.00 g Vic Secret [18.40 %] - Dry Hop 5.0 Days

Ferment around 20, hopefully the oats, wheat and passionfruit from Vic Secret will mix nicely...

 

[CyriusBrew]

Brewing right now...

5.50 kg Pale Malt, Maris Otter (3.0 SRM) Grain 1 96.0 %
0.23 kg Carahell (Weyermann) (13.0 SRM) Grain 2 4.0 %
20.00 g Chinook, New Zealand [12.10 %] - First Wort 90.0 min Hop 3 24.1 IBUs
20.00 g Columbus (Tomahawk) [14.00 %] - Boil 15.0 min Hop 4 12.6 IBUs
42.00 g Centennial [10.00 %] - Boil 0.0 min Hop 5 0.0 IBUs
30.00 g Cascade [5.50 %] - Dry Hop 0.0 Days Hop 6 0.0 IBUs

Mash @ 67

Yeast: 1/2 batch llamand Bry-97 - American West Coast Other Half of the Batch US05

Est Original Gravity: 1.043 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.0 %
Bitterness: 36.7 IBUs
Est Color: 4.7 SRM

 

[CyriusBrew]

Any advise on this? I am planning to brew this on Friday. Hopefully the Oat Hulls will prevent me from getting a stuck mash / sparge in my Guten. I am hoping to not do reiterated mashing to make this work


10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
0.36 kg Oat Hulls (0.0 SRM)


6.10 kg Gladfield American Ale Malt (2.5 SRM) Grain 3 78.8 %
0.64 kg Gladfield Gladiator Malt (5.1 SRM) Grain 4 8.3 %
0.64 kg Gladfield Medium Crystal Malt (56.3 SRM) Grain 5 8.3 %


28.00 g Simcoe Boil 90.0 min
14.00 g Columbus Boil 30.0 min
14.00 g Simcoe Boil 30.0 min
21.00 g Columbus Boil 15.0 min
14.00 g Simcoe - Boil 15.0 min
28.00 g Cascade, NZ Boil 10.0 min
14.00 g Columbus Boil 0.0 min
14.00 g Simcoe Boil 0.0 min



14.00 g Amarillo - Dry Hop 5.0 Days
14.00 g Centennial - Dry Hop 5.0 Days
14.00 g Columbus - Dry Hop 5.0
14.00 g Simcoe - Dry Hop 5.0 Days
14.00 g Amarillo - Dry Hop 3.0 Days
14.00 g Centennial - Dry Hop 3.0 Days
14.00 g Columbus [ - Dry Hop


2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 14 -


Est Original Gravity: 1.078 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 8.1 %
Bitterness: 116.7 IBUs
Est Color: 10.9 SRM

 

[CyriusBrew]

[Deleted Accidental double post]

 

[CyriusBrew]

Any advise on this? I am planning to brew this on Friday. Hopefully the Oat Hulls will prevent me from getting a stuck mash / sparge in my Guten. I am hoping to not do reiterated mashing to make this work
....
6.10 kg Gladfield American Ale Malt (2.5 SRM) Grain 3 78.8 %
0.64 kg Gladfield Gladiator Malt (5.1 SRM) Grain 4 8.3 %
0.64 kg Gladfield Medium Crystal Malt (56.3 SRM) Grain 5 8.3 %
.....

Last minute change...I swapped the Gladfield American Malt for Marris Otter. It was actually an accident, I was just grabbing my base grain, and by default that tends to be MO. Oh well. Maybe it will be pleasant surprise

 

[devoutharpist]

On the list this weekend is the poorly named "session imperial" stout. I found an article on downsizing RIS grainbills with the intention of keeping the fuller body and wide range of malty roasty flavours. I also got the impression this recipe wasn't actually tested (the OG/SG/ABV didn't line up at all), so i could definitely end up with a lower alcohol mess of too many speciality malts.

But, here is my iteration:

OG 1.045
FG 1.013
ABV 4.2%

68.2% Maris Otter
8% Light Crystal
8% Dark Crystal
5.3% Flaked Barley
5.3% Brown Malt
3.2% Chocolate Malt
2% Roasted Barley

28 IBU of columbus at 60 mins
11.5 IBU of columbus at 10 minutes

A risky brew, but hopefully it pays off.

 

[Schikitar]

On the list this weekend is the poorly named "session imperial" stout.

I just brewed something very similar, I was going for more of an American porter. Had a fairly difficult brew day as even though I wet conditioned the grain it was a bit too much for my BZ and hence efficiency took a big hit (was meant to be coming out at 6.4% but looking more like 5.5%).

Had a few more malts in this than I normally would..

• 67.6% Gladfield American Ale Malt
• 8.6% Weyermann Carapils/Carafoam
• 7.2% Weyermann Carared
• 5% Simpsons Brown Malt
• 4.3% Thomas Fawcett Barley, Flaked
• 3.6% Joe White Maltings Chocolate Malt
• 2.2% Simpsons Crystal Medium
• 1.4% Weyermann Carafa III

Going to be more hoppy than your typical porter (truthfully, I don't know what style this will actually be)..

• 6 IBU Columbus/Tomahawk/Zeus (CTZ) — Mash
• 16 IBU Columbus/Tomahawk/Zeus (CTZ) — Boil 30 min
• 8 IBU Cascade — Boil 10 min
• 3 IBU Cascade — Boil 5 min
• 4 IBU Centennial — Boil 0 min
• 5 IBU Ella — Boil 0 min
• Centennial — Dry Hop 4 days
• Ella — Dry Hop 4 days

Still in the fermenter, coming up to the dry hop, haven't had a taste yet or checked FG.

 

[Sidney Harbour-Bridge]

Right now, boiling an old ale, Robinsons Old Tom copy, listening to Van Morrison on YouTube, whilst enjoying a Belgian blonde (Sunday girl) that isn't fully carbonated yet.

5 kg Marris Otter
550g Caramunich 1
250 g Chocolate malt

54 deg C 20 mins
65 deg C 60 mins
72 deg C 30 mins

Mash-out at 77 and sparge 35 L into the kettle

FWH 30g Pilgrim
40 mins 20g Saaz

Dry hops, 10g EKG and 20g Saaz

End of boil 24 L chilled.

Ferment with Nottingham yeast.

550g sugar into the fermenter on day 4 with the dry hops.

Bulk prime and bottle, forget about for 6-12 months.

 

[YAPN]

550g sugar into the fermenter on day 4 with the dry hops.

Could you tell us what the late addition of sugar does for the brew. Have not heard of this before.

 

[Sidney Harbour-Bridge]

Could you tell us what the late addition of sugar does for the brew. Have not heard of this before.

Sure, sugar ferments almost completely so does not add any body or sweetness to the finished beer, it was common practice in English breweries to add inverted sugars to brews as it was also cheaper than grains. I will reduce the amount to 450g as I got slightly better conversion in the mash than I was expecting.

You can add the sugar to the kettle but you will throw some away with the trub so adding to the fermenter is more efficient and not difficult as I am dry hopping the brew anyway.

Also because sugar is easy for the yeast to digest they tend to go for it first but I like them to do the hard work on the more complex sugars first, then when they are past their best I give them their sugary desert which is easier for them to deal with and gives them the best shot at complete fermentation.

Pink Floyd put it well, "you can't have your pudding if you don't eat your meat"

 

[wide eyed and legless]

Bottled my Tropical Stout yesterday, didn't use turbinado sugar, in the boil I used soft brown sugar and soft brown sugar for bottling. Came in at 7% so not to heavy. Tasted the dregs in the bottling bucket, got a great hint of licorice would be from the sugar. Will have to resist drinking it for a couple of months.

 

[butisitart]

i've got bugger all time to brew between here and mid nov, so i'm going my first 70L brew out of a standard gf,
9kg all grain, then add 2x 1.5L liquid malts and maybe a kilo of dextrose in the late boil, = 3 fermenters.
just to get an easy drinking bank up, this weekend and repeat next weekend.
often go 8-9 kg mash and split to 2 fermenters, but 3 will be a new one. won't be my finest hour, but i'll have something to drink.
i'll even throw in an extra hop pellet or 2, just in case.

 

[chefeffect]

Been awhile!! Using up some older grain and hops!!

Dark Wheat IPA

OG: 1.051
FG: 1.009
ABV: 5.6%

7.50 kg Wheat Malt
1.25 kg Pilsen Malt
1.25 kg Munich 10L
1.00 kg Crystal, Light
0.35 kg Roasted Barley
0.25 kg Acid Malt
50.00 g Northern Brewer [8.80 %] First Wort 60
20.00 g Centennial [8.20 %] 30.0 min
20.00 g Northern Brewer [8.80 %] 30.0 min
25.00 g Centennial [8.20 %] 5.0 min
25.00 g Northern Brewer [8.80 %] 5.0 min

Mash: BIAB:

55deg 15m
67deg 75m
75deg 10m
60min Boil then Cube.

Safebrew Abbaye Yeast

 

[kadmium]

i'll even throw in an extra hop pellet or 2, just in case.

It's begun.

 

[Osangar]

sorry for chiming in late - but for me, 2020 is the year of the hefeweizen (to be honest, I started in 2019); to date, im at recipe number 12. i've just recently 'harvester' or 'recovered' yeast from Schneider weisse tap 7 bottles, and using the wyermann hefeweizen recipe.

 

[wide eyed and legless]

My next one is Hop Back's Summer Lightning, I had Styrian Goldings for the late additions but have a feeling I am out so maybe will use EKG
21 litres.
OG 1,048 FG 1,011 IBU 45 SRM 5,13 Mash pH 5,44


Voyager Pale Compass 95.2%
Gladfield Gladiator 4.8%

Challenger 50.7% @ 60 mins
Styrian Goldings 21.7% @ 10 mins
Styrian Goldings 13% @ whirlpool
Styrian Goldings 14.5% dry hop.

Yeast S04

 

[Heath72]

My next one is Hop Back's Summer Lightning, I had Styrian Goldings for the late additions but have a feeling I am out so maybe will use EKG
21 litres.
OG 1,048 FG 1,011 IBU 45 SRM 5,13 Mash pH 5,44


Voyager Pale Compass 95.2%
Gladfield Gladiator 4.8%

Challenger 50.7% @ 60 mins
Styrian Goldings 21.7% @ 10 mins
Styrian Goldings 13% @ whirlpool
Styrian Goldings 14.5% dry hop.

Yeast S04

This is a beer I've been wanting to brew as well.
I was lucky enough to meet the head brewer of hop back brewery in 97 at a meet the brewers night i hosted at a pub in London. I'd be keen to see how your brew turns out.

 

[wide eyed and legless]

This is a beer I've been wanting to brew as well.
I was lucky enough to meet the head brewer of hop back brewery in 97 at a meet the brewers night i hosted at a pub in London. I'd be keen to see how your brew turns out.

Pretty sure the recipe was from Hop Back Brewery printed in BYO but I have tweaked it a bit, I think the aroma hops were EKG originally. I will have a look for the recipe.

 

[professional_drunk]

Don't have time or energy to brew. Couldn't let my fermenter sit idle.

• 1x kit coopers lager
• 1x brew enhancer 2
• 30g EKG steeped for 10 minutes in boiled water.

I've come full circle from 4 tap keezer + braumeister to kit and bottling.

 

[Heath72]

Pretty sure the recipe was from Hop Back Brewery printed in BYO but I have tweaked it a bit, I think the aroma hops were EKG originally. I will have a look for the recipe.

This is the recipe I found on beer smith 19L batch

 

[wide eyed and legless]

This is the recipe I found on beer smith 19L batch
View attachment 119099

Looks about right the yeast would probably be different, I added the Gladiator for head retention.

 

[Hangover68]

Brewed a couple i found in the database, Hefeweizen, Czech Pils and a slightly modified Pale Ale that i bought as an FWK a few years ago.
Just about to start on a Porter that was suggested to me.