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What are you brewing 2020

Aussie Home Brewer

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CyriusBrew

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Wellington, New Zealand
4.53 kg​
Gladfield Ale Malt (3.0 SRM)​
Grain​
1​
77.0 %​
0.90 kg​
Gladfield Vienna Malt (3.5 SRM)​
Grain​
2​
15.3 %​
0.22 kg​
Cara-Pils/Dextrine (2.0 SRM)​
Grain​
3​
3.8 %​
0.22 kg​
Gladfield Light Crystal Malt (32.0 SRM)
Grain​
4​
3.8 %​
20.00 gCentennial [10.00 %] - First WortHop54.8 IBUs
10.00 g​
Centennial [10.00 %] - Boil 15.0 min​
Hop​
6​
4.8 IBUs​
30.00 g​
Centennial [10.00 %] - Boil 10.0 min​
Hop​
7​
10.5 IBUs​
30.00 g​
Centennial [10.00 %] - Boil 5.0 min​
Hop​
8​
5.8 IBUs​
30.00 g​
Centennial [10.00 %] - Boil 1.0 min​
Hop​
9​
1.2 IBU​

Wyeast 1056
Mashed for 85mins @ 67c
Missed my numbers....my driveway is slanted, so used more water than planned. I ended up with 29 litres in kettle.

In the end, it will be beer, and better than Tui or DB Export
 

Dan Pratt

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Ran an American Amber Ale over the weekend which is fermenting away nicely.

OG 1049
FG 1011
ABV 5%
IBU 32
EBC 28

80 % Pale Malt
7% Carared
7% Oats
5% Medium Crystal
1% Carafa 3

Mashed at 66c for 60mins, mash out at 78c for 15mins

Boiled for 60mins


Columbus @ 60mins = 15ibu
Mosaic @ 2mins = 16ibu

Chilled to 19c for ferment with BRY97 yeast from Danstar.

Dry hopped with Mosaic 6g per L

:)
 

Brads Biabs

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My first go at using Rye went for a pale ale.
4,5 kg golden promise
300g bestmaltz rye
300g carapils
150g caraaroma
30g mt hood @40
20g hallertau mitt @20 and 0 min
US 05
 

Schikitar

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Location
Tasmania
Currently have an Enigma/Galaxy pale ale fermenting away, just did the dry hop. First time using Enigma so that's new territory (recipe below). Then after that I've got my Isolation Pale which I'll brew twice but one I'll ferment with US05 and the other London Fog Ale, keen to see what differences the yeast alone produce with the same base recipe. Then I'll need to brew something dark to get me through the winter months.. happy brewing everyone!

Enigmatic Pale

Vitals
Brewzilla 35L
Mash Water: 21 L
Sparge Water: 14.25 L @ 78 °C
Total Water: 35.25 L
Boil Volume: 30.48 L
Pre-Boil Gravity: 1.045
Original Gravity: 1.051
Final Gravity: 1.012
ABV: 5.1% / 12.6 °P
IBU (Tinseth): 36
Color: 10.4 EBC

Mash
Strike Temp — 71.7 °C
Temperature — 67 °C — 60 min

Malts (5.3 kg)
4.6 kg (86.8%) — Gladfield American Ale Malt — Grain — 5 EBC
350 g (6.6%) — Crisp Cara — Grain — 34.5 EBC
350 g (6.6%) — Gladfield Toffee Malt — Grain — 10.5 EBC

Hops (150 g)
5 g (9 IBU) — AU Enigma 17.7% — Boil — 60 min
15 g (12 IBU) — AU Enigma 17.7% — Boil — 10 min
40 g (9 IBU) — AU Enigma 17.7% — Aroma — 30 min hopstand
25 g (5 IBU) — Galaxy 15.6% — Aroma — 30 min hopstand
40 g — AU Enigma 17.7% — Dry Hop — 3 days
25 g — Galaxy 15.6% — Dry Hop — 3 days

*Hopstand at 76 °C for 30 mins

Hoppy Light Water Profile (Brewfather)

Yeast - US-05
 

CyriusBrew

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Wellington, New Zealand
Thoughts?

Centenial_IPA_10_April_2020
American IPA (21 A)

Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Efficiency: 62.00 %
Est Mash Efficiency: 71.4 %

Ingredients
Amt Name Type # %/IBU
7.48 kg Gladfield Ale Malt (3.0 SRM) Grain 1 93.7 %
0.25 kg Gladfield Dark Crystal Malt (96.4 SRM) Grain 2 3.1 %
0.25 kg Special Roast (50.0 SRM) Grain 3 3.1 %

Hops
35.00 g Centennial [9.70 %] - First Wort Hop 4 28.4 IBUs
40.00 g Centennial [10.00 %] - Boil 20.0 min Hop 5 21.0 IBUs
35.00 g Centennial [9.70 %] - Boil 1.0 min Hop 6 1.3 IBUs

Yeast
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 50.6 IBUs
Est Color: 10.5 SRM

Measured Original Gravity: 1.060 SG

Mash Name: Single Infusion, Medium Body, Batch Sparge
 

Alhoare

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Brisvegas
Just finished a couple of extract brews - Amber Ale & Bockenator from the Coopers DIY. Have a Coopers Vintage Ale Clone in the Keezer at the moment and a S&W and Chimay Blue Clone conditioning ready for next week. Finally pickup a kettle tomorrow to start some all grain but have two Belgian triple extracts to complete first. The first all grain will be a DSGA variation -:


Maris Otter Crisp Malt 5kg

Vienna Malt 2kg

Crisp Malt Rye 1.7kg

Caraaroma 300g

Citra Hop Pellets 50g

Galaxy Hop Pellets 60g

Safale US-05 x 2
 

malt_shovel

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After a number of years away from brewing I got my shed cleaned up, new BIAB bag, gear tested and will be doughing in tomorrow.

COVID IPA
12kg Ale Malt
0.5kg Victory
0.5kg Red Wheat
0.15kg Dark Crystal

El Dorado to about 45IBU
Mosaic @ 5mins
Cascade @ 1min
Mosaic / Cascade during whirplool
Mosaic / Cascade dry hop

US-05

Expecting my efficiency to be crap, but will be happy if i end up with ~40Ltrs of 1.060 in the fermentor and something approaching 6.5%ABV and 60IBU

Good to be back on the wagon.
 

CyriusBrew

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Location
Wellington, New Zealand
Gladfield American Ale Malt - 4.760kg
Gladfield Light Crystal Malt - 230g
Wyerman CaraAroma Malt - 230g

Gypsum 5 gram

Hops
Chinook (NZ) 17 gram - First Wort 22.9 IBU
Columbus Hops 21 gram - 15 Min 14.8 IBU
Centennial 42 gram - 0 min 0 IBU
Cascade (USA) 30 gram - Dry Hop

Mash @ 66c for 90 mins
Ferment - probably 20c

Yeast - I do not know. I am aiming for something like a california common. The yeast I have are not typical for this...I have Wy1056, Wy1968, US04, or US05...? I would like to ferment at 20c if possible due to the room this will be in is always that temp, and my fermentation chamber is koozered.

Est OG - 1.050
Est FG - 1.013 ???
IBU 37.7
Color 11.5 SRM
Est ABV 5%
 

Schikitar

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Tasmania
Did a double brew day yesterday, was a long day as I'm still learning the finer points of the Brewzilla only four brews in (including these two)!

Put down my Isolation Pale Ale (Amarillo/Mosaic/Centennial) recipe and also my Worting from Home IPA (Centennial/Enigma/Cascade), I'll spare you the full details as I was using up a lot of malts I've been holding on to for a little while, probably wouldn't normally use the combination that I did. Was more focussed on the hops and the schedules as I'm still trying to get that big, robust hop burst of flavour/aroma. I've gone back to making 20/15/10/5/0 minute additions after abandoning them just for just doing whirlpool additions for a while there.. will see how that goes!
 

TwoCrows

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Lemon Blonde Recipe

OG. 1.050 FG 1.011 IBU : 20 SRM :

5.2% ABV

Pre-Boil Gravity : 1.043

Pilsner malt 70%
Ale malt 30%

Additional 0.250 kg Crystal/Caramel 10

Mash at 66.6 (the number of the beast) for 60 min

1 oz. Fuggle @ 60 min

Zest from one Lemon @ 1 min left in boil

Any ale yeast on hand.
 

Ian Smith

Ho Malone
Joined
30/11/18
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Location
Townsville
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

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Wellington, New Zealand
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

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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.
 

devoutharpist

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Adelaide
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

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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

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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

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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

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Luxembourg
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

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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
 
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