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What are you brewing 2020

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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
 

gaijin

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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.
 

mongey

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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.
 

Schikitar

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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..
 

Lix

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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
 

Andyburgs

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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
 

Lix

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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
 

CyriusBrew

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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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MaggieO

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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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Dan Pratt

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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
 

sponge

Dungeon O' Sponge Brewery
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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!
 
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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.
 

devoutharpist

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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.
 
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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.
 

hairydog

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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.
 

Dan Pratt

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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
 

wadepelly

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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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