What are you brewing 2020 and 2021 ?

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JDW81

I make wort, the yeast make it beer.
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Happy new year all.

Time for the 2020 version of the WAYB thread.

For me I'm in the process of downsizing from 3v to hopefully a braumeister, so will be a year of getting to know a new system.

Brews planned include:
- Berliner Weiss
- Dunkle
- India Dark Ale
- Flanders red (if I can find a good place to ferment for 12 months when I move)

Might finally give a lager/pilsner a crack as well (reckon I've probably got enough know how accumulated to not make a hash of the style).

JD
 
Happy new b...year to you too.

Just put down a split batch with one fermenter with a Voss Kveik and one with Kolsch. 35C days have to be good for something, like giving orange peel flavour to beer hopefully.
 
Just setting up for my first brew for 2020

gonna try my hand at a Biere de garde with the yeast cake form the kolsch I just made.
 
Got a Brewzilla for xmas so just trying to decide what to brew on it, was thinking of my tried and tested Oatmeal XPA.. I also need to do some prep this year for a wedding next January where the brides (not a typo) have asked me to provide some summer brews for the reception, so probably need to think about what styles/recipes would be appropriate/tasty for such an event..
 
saison
dry stout
house pale ale
JS 9 tails style
saison
dry stout
summer ale
To be determined
saison
JS 9 tails style
saison
pale ale
to be determined
saison

not necessarily in that order, and I am sure there is room in there for something else.

Alex
 
saison
dry stout
house pale ale
JS 9 tails style
saison
dry stout
summer ale
To be determined
saison
JS 9 tails style
saison
pale ale
to be determined
saison

not necessarily in that order, and I am sure there is room in there for something else.

Alex

Appears you enjoy a saison!
I’ve brewed a couple and have turned out ok. Care to share your saison recipe? Want to do another one this weekend
 
Not my own recipe, it is a Saison Dupont Style that I got from the interwebs
4.9 kg Pilsner malt
227 g Vienna malt
113 g Munich malt
227 g Caramunich malt
227 g wheat malt
28g EKG 60 mins
14g Styrian Golding 5 mins
Wyeast 3724. I have also used Belle Saison, it was not quite the Saison Dupont flavour but is still very good, tho it does need a bit of extra time in the bottle to take some of the harshness out
Mash at 64
 
Zombie Compound (Zombie Dust Clone with Mosaic Hops(Based on a zombie dust clone I found at , but modified for my brewhouse efficiency and using mosaic)

5.32 kg Gladfield American Ale Malt (2.5 SRM) Grain 1 81.6 %
0.51 kg Caramunich Malt (56.0 SRM) Grain 2 7.8 %
0.23 kg Cara-Pils/Dextrine (2.0 SRM) Grain 3 3.5 %
0.23 kg Caramunich III (Weyermann) (71.0 SRM) Grain 4 3.5 %
0.23 kg Melanoiden Malt (20.0 SRM) Grain 5
3.5 %

12.00 g Mosaic (HBC 369) [13.00 %] - First Wort 60.0 min Hop 6 16.6 IBUs
35.00 g Mosaic (HBC 369) [13.00 %] - Boil 15.0 min Hop 7 21.9 IBUs
35.00 g Mosaic (HBC 369) [13.00 %] - Boil 10.0 min Hop 8 16.0 IBUs
35.00 g Mosaic (HBC 369) [13.00 %] - Boil 5.0 min Hop 9 8.8 IBUs
35.00 g Mosaic (HBC 369) [13.00 %] - Boil 1.0 min Hop 10 1.9 IBUs
85.00 g Mosaic (HBC 369) [13.00 %] - Dry Hop 4.0 Days Hop 12 0.0 IBUs

2Pk US04
23L
EstOG 1.057
EstFG 1.016
65.2IBU
 
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Going to try a Cooper's Pale Ale Clone next week. Never had one but I have the ingredients.

MO

ETA: Just found a local shop with this in stock. I can get the real yeast!
 
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Last week I ran a Session IPA, carboanting and shoudl be ready for serving by wednesday.

OG 1036
FG 1012
ABV 3.5%
IBU 32
EBC 6

77% Pilsner - Voyager Malt
10% Carapils
10% Wheat malt
3% Rye

Mashed at 71c for 30mins, mash out @ 78c for 30mins\

Boiled for 60mins

FWH Columbus = 15ibu
Whirlpool Citra / Simcoe = 20ibu

Fermented with Bry97 @ 19c

Dry Hopped with 4g per Litre of Amarillo
 
Zombie Compound (Zombie Dust Clone with Mosaic Hops(Based on a zombie dust clone I found at , but modified for my brewhouse efficiency and using mosaic)

5.32 kg Gladfield American Ale Malt (2.5 SRM) Grain 1 81.6 %
0.51 kg Caramunich Malt (56.0 SRM) Grain 2 7.8 %
0.23 kg Cara-Pils/Dextrine (2.0 SRM) Grain 3 3.5 %
0.23 kg Caramunich III (Weyermann) (71.0 SRM) Grain 4 3.5 %
0.23 kg Melanoiden Malt (20.0 SRM) Grain 5
3.5 %

12.00 g Mosaic (HBC 369) [13.00 %] - First Wort 60.0 min Hop 6 16.6 IBUs
35.00 g Mosaic (HBC 369) [13.00 %] - Boil 15.0 min Hop 7 21.9 IBUs
35.00 g Mosaic (HBC 369) [13.00 %] - Boil 10.0 min Hop 8 16.0 IBUs
35.00 g Mosaic (HBC 369) [13.00 %] - Boil 5.0 min Hop 9 8.8 IBUs
35.00 g Mosaic (HBC 369) [13.00 %] - Boil 1.0 min Hop 10 1.9 IBUs
85.00 g Mosaic (HBC 369) [13.00 %] - Dry Hop 4.0 Days Hop 12 0.0 IBUs

2Pk US04
23L
EstOG 1.057
EstFG 1.016
65.2IBU
That's a whole lotta crystal malt in there!
 
Funny how a lot of the Zombie Dust clones are so far apart, are there different versions?
Drinking a mild first one I have brewed for an age, has turned out exceptionally well, the Plum Porter I brewed I am still undecided. The Plum comes through, but I was expecting a more of a Prune flavour which is the flavour I picked up while in the UK. Also I have noticed when pouring into a pint glass from a long neck the top up seems to give stronger richer plum notes.
 
Brewed an APA last night, mostly to try out the cryo cascade i got from @Brewman_ .

93% Joe White pilsner
7% Bairds medium crystal

All cascade hops with the cryo in the whirpool. I'll admit that i went for an english yeast though as i have six jars of London III sitting in the fridge.

Do need to work out my colder weather brews now though.
 
Just brewed a rye pale ale, I haven't had a need for fining's of late but looks like they are going to be needed this brew with the rye and the wheat malt there is a lot of protein in the fermenter.
 
Planning ahead with a RIS brewed on the weekend,recipe from Hoppy days first time using WLP099 high gravity yeast.
fermenting away without any issues I will have to store this one for a while,maybe a taste in July.
 
Brewed my American Pale ale base recipe with different hops, onto the 5th rendition.

OG 1048
FG 1009
ABV 5.2%
IBU 32
EBC 9

72% Pale Malt
20% Maris Otter
7% Carapils
1% Light Crystal

Mashed at 65c / 30mins , 68c / 45mins, 78c / 30mins

Boiled for 60mins

Columbus @ 60mins = 15ibu
Galaxy @ 10m = 10ibu
Galaxy / Idaho7 @ WP = 7ibu

Fermented with BRY97 @ 19c for 4-5days ( finish at 22c )

Dry Hopped with Galaxy / Idaho7 = 6g per Litre
 
Just bottled :

Raspberry Sour
Stout
Ginger Ale
Root Beer
Mango Melomel
Mango Wine
Apple Pie Moonshine
Pumpkin Pie Moonshine
Mango Brandy
Wormwood Dark Ale (calling it Artemis Ale)

Soon:

Honey Ale
more Stout
more Ginger Ale
Mead :)

I do 5 litre experimentals and 23 litre ‘production’
 
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