New thread for this year.
What are you brewing 2025
- Thread starter philrob
- Start date
Help Support Australia & New Zealand Homebrewing Forum:
clickeral
Well-Known Member
Dusted off the 3/4v Kit for a 66L batch (I use 11L cubes), I will be brewing 3-4 beers out of it as I currently don't need more then a keg of any beer (going to do Dry Jan and probably attempt to not drink till I go to Japan for a week start of March)
Base is a Mexican Lager Cartucho Cartridge brewing clone this is my 2nd time at brewing this beer (I subbed the rice to corn as per their original recipe) next batch ill go to rice and swap out the pale malt to vienna as per their latest release
First batch I used Voyager Compass but im out
60 Min Boil
Whatever Mexican or other lager yeast you want to use, I used Diamond lager last time, considering using W34/70 this time but still deciding
Ill be taking 16L of this off and adding it to 6L of boiled water to drop the SG down to 1.048 as aiming for a 4.8% beer
Will then add more hops and boil for another 30mins
Simcoe to 16.7IBU 30min
Simcoe to 9.8IBU 5min
Cascade and Mosaic at 1.21 g/L each for a 20min whirlpool at 80C (Hopstand) )I ended up doing a 0min addition and letting it sit for 20mins as I cubed
Will take 4x11L cubes and im aiming for a 1.060 SG
22L will be brewed as a Cold IPA with Mangrove Jacks California Lager Yeast (M54) 5.9% this will be fermented warmer (haven't decided on if I use pressure yet or not)
22l will be brewed as a West Coast IPA With BRY97 6.2%
Both will get a 5 day dry hop when finished of Mosaic, Simcoe and Cascade 1.36g per L of each hop per beer
Ill add something like Whirlfloc at 45mins as well
That should leave me with 6L and I normally can recover an extra half a cube so will put whatever is left in another 11L cube which ill cube hop with Mandarina Bavaria (25g) if I don't have enough wort I can top up with boiled water will probably just use US05 for this (I managed to get the extra cube)
Guys that were getting 19L kegs off me have cut back as well, and I am looking at going down to brewing enough beer for 9.5L kegs as my Keezer is currently only 6 taps and I like to drink a range of styles
Timers all set to start heatup at 530am so I can mash in at 7ish, hoping for an easy brewday if I follow my notes well
Copied from somewhere else I posted but day went well, apart from some minor spills
when filling cubes as I am rusty
Probably going to get another 1.5: port welded below the current port for the dip tube (its way too high even with the long diptube I have) and then repurpose that port as a temperature port. Also considering another lower 2" element port so I can reduce my minimum batch volumes
Currently have 7.2kw of elements on this
I drain the last cube out the bottom of my kettle as my dip tube stops siphoning, so the screen helps with catching hop material, I am waiting on a filter from Cheeky Peak to also help with this. I have a boozuka screen in some 1.5" fittings and a sight glass as a temp filter (mainly to catch any grain that gets past my false bottom)
I tried it with the bottom drain (had it backwards to what I should have) and had some minor blockages
Base is a Mexican Lager Cartucho Cartridge brewing clone this is my 2nd time at brewing this beer (I subbed the rice to corn as per their original recipe) next batch ill go to rice and swap out the pale malt to vienna as per their latest release
First batch I used Voyager Compass but im out
- 40% Pilsner Malt (Voyager Atlas)
- 40% Pale Malt (Voyager Veloria)
- 20% Corn (Gladfield Malted Maize)
60 Min Boil
Whatever Mexican or other lager yeast you want to use, I used Diamond lager last time, considering using W34/70 this time but still deciding
Ill be taking 16L of this off and adding it to 6L of boiled water to drop the SG down to 1.048 as aiming for a 4.8% beer
Will then add more hops and boil for another 30mins
Simcoe to 16.7IBU 30min
Simcoe to 9.8IBU 5min
Cascade and Mosaic at 1.21 g/L each for a 20min whirlpool at 80C (Hopstand) )I ended up doing a 0min addition and letting it sit for 20mins as I cubed
Will take 4x11L cubes and im aiming for a 1.060 SG
22L will be brewed as a Cold IPA with Mangrove Jacks California Lager Yeast (M54) 5.9% this will be fermented warmer (haven't decided on if I use pressure yet or not)
22l will be brewed as a West Coast IPA With BRY97 6.2%
Both will get a 5 day dry hop when finished of Mosaic, Simcoe and Cascade 1.36g per L of each hop per beer
Ill add something like Whirlfloc at 45mins as well
That should leave me with 6L and I normally can recover an extra half a cube so will put whatever is left in another 11L cube which ill cube hop with Mandarina Bavaria (25g) if I don't have enough wort I can top up with boiled water will probably just use US05 for this (I managed to get the extra cube)
Guys that were getting 19L kegs off me have cut back as well, and I am looking at going down to brewing enough beer for 9.5L kegs as my Keezer is currently only 6 taps and I like to drink a range of styles
Timers all set to start heatup at 530am so I can mash in at 7ish, hoping for an easy brewday if I follow my notes well
Copied from somewhere else I posted but day went well, apart from some minor spills
when filling cubes as I am rusty
Probably going to get another 1.5: port welded below the current port for the dip tube (its way too high even with the long diptube I have) and then repurpose that port as a temperature port. Also considering another lower 2" element port so I can reduce my minimum batch volumes
Currently have 7.2kw of elements on this
I drain the last cube out the bottom of my kettle as my dip tube stops siphoning, so the screen helps with catching hop material, I am waiting on a filter from Cheeky Peak to also help with this. I have a boozuka screen in some 1.5" fittings and a sight glass as a temp filter (mainly to catch any grain that gets past my false bottom)
I tried it with the bottom drain (had it backwards to what I should have) and had some minor blockages
TwoCrows
Well-Known Member
I will give your recipe a shot after I do a double batch Aussie Lager this week. I have all ingredients less the Simcoe.
I like the idea of 11 litre cubes, will keep my eye out for some of these.
I have recently tried Nova lager as a change to W34/70, not that great for me, too clean a yeast. Maybe be better in a hopped beer all mine have been old school and noble hops.
The last few brews I have used Berlin (S23) and German (W34/70) yeasts by Cellar Science, and both have worked out well. I started a Czech pilsner yesterday and used S189 yeast as this works for me, 5 PSI from day 3.
I like the idea of 11 litre cubes, will keep my eye out for some of these.
I have recently tried Nova lager as a change to W34/70, not that great for me, too clean a yeast. Maybe be better in a hopped beer all mine have been old school and noble hops.
The last few brews I have used Berlin (S23) and German (W34/70) yeasts by Cellar Science, and both have worked out well. I started a Czech pilsner yesterday and used S189 yeast as this works for me, 5 PSI from day 3.
elmoMakesBeer
Well-Known Member
Brewing today: a WC-style IPA and a Munich helles.
The IPA has a mix of cascade, kohatu and enigma late additions and dry hops, with magnum for most of the bittering. BB pale (last of the sack) and JW traditional ale malt, with a touch of dark crystal for colour. Fermenting with US05
The helles is all Weyermann Pilsner malt, with magnum bittering and Hallertau mittelfrüh. Will ferment with Bluestone Pilsner.
I usually cube my brews but decided to use the immersion chiller coil on the IPA. More faffing about than I like but it’s in the fermenter now and the garden got a good watering. The helles will be cubed.
The IPA has a mix of cascade, kohatu and enigma late additions and dry hops, with magnum for most of the bittering. BB pale (last of the sack) and JW traditional ale malt, with a touch of dark crystal for colour. Fermenting with US05
The helles is all Weyermann Pilsner malt, with magnum bittering and Hallertau mittelfrüh. Will ferment with Bluestone Pilsner.
I usually cube my brews but decided to use the immersion chiller coil on the IPA. More faffing about than I like but it’s in the fermenter now and the garden got a good watering. The helles will be cubed.
clickeral
Well-Known Member
They are ex Golden syrup, they are also used for molasses etc
Pretty sure places like plasdene do them new.
@DJ_L3ThAL hooked me up with my current supply. ♡
Simoce is pretty easy to sub out, I use it alot as I had 5kg of it at one point
I've got an amber lager I need to keg that's on WLP802, I've used it for 2 budvar clones before this.
My recipe does have some compromises as its 3 styles off one mash. But given WCIPA and Cold IPA (technically a hoppy IPL) are very similar these days im hoping ill get away with it
Will see what the lager vs Ale yeast does hoping the Ale yeast will add some esters and the lager will let the malt and hops shine
TwoCrows
Well-Known Member
3 styles off one mash is a great way to use your time. 11 litre cube is the pitch rate recommended by most dry yeast manufactures.
You could halve the amount of yeast needed in a 22 litre batch by pitching the yeast on a 11 litre batch and the next day add another 11 cube.
Just don't leave it to long as there is a cutoff point when yeast no longer require oxygen. Maybe I will give this a go, I just need to eat a lot of pancakes to get thru a cube or two of golden syrup
You could halve the amount of yeast needed in a 22 litre batch by pitching the yeast on a 11 litre batch and the next day add another 11 cube.
Just don't leave it to long as there is a cutoff point when yeast no longer require oxygen. Maybe I will give this a go, I just need to eat a lot of pancakes to get thru a cube or two of golden syrup
clickeral
Well-Known Member
Yes I Drauflassen3 styles off one mash is a great way to use your time. 11 litre cube is the pitch rate recommended by most dry yeast manufactures.
You could halve the amount of yeast needed in a 22 litre batch by pitching the yeast on a 11 litre batch and the next day add another 11 cube.
Just don't leave it to long as there is a cutoff point when yeast no longer require oxygen. Maybe I will give this a go, I just need to eat a lot of pancakes to get thru a cube or two of golden syrup
I normally double the volume within 24hrs, all my fermenters are now empty.30L uni is soaking with PBW, will boil it tomorrow and then rinse off before I no rinse sanitize
Probably going to put the WCIPA and see if I can have it ready to enter in the Merri mashers comp
