What are you brewing in 2017 ?

[sp0rk]

A version of AndrewQLD's Lite Rice Lager with a small addition of roast barley for colour, a tad more bitterness and a small dry hopping

sp0rk's Rice Lager (Australian Light Lager)

Original Gravity (OG): 1.035 (°P): 8.8
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol (ABV): 3.44 %
Colour (SRM): 3.8 (EBC): 7.5
Bitterness (IBU): 12.4 (Average - No Chill Adjusted)

77.25% Pale Malt
22.47% Flaked Rice
0.28% Roasted Barley

1.1 g/L Hallertau Mittlefrueh (3.6% Alpha) @ 60 Minutes (Boil)
0.7 g/L Galaxy (13.4% Alpha) @ 6 Days (Dry Hop)


Single step Infusion at 64°C for 120 Minutes. Boil for 60 Minutes

Fermented at 14°C with Saflager S-23

 

[AJ80]

Planning a collab day next week with MidnightBrew. We're shooting at knocking out three beers with a combo of gas-fired kettle and beer robot/BM. A new Pale Mild, AJ80's Oatmeal Stout, and one of MB's Dark Mild creations.

The ultimate compliment. Good luck with the brew day

 

[Midnight Brew]

The ultimate compliment. Good luck with the brew day

When we decided to do a stout we couldn't pass up on this opportunity. Has to be one of my all time favourite swap beers of all the swaps I've participated in. I've got one more from 2016 xmas to try and guess who's beer it is?

If you're in this neck of the woods on Saturday you're welcome to stop by for a beer or two.

 

[mofox1]

Simple Irish Red today.

OG: 1.048
IBU: 23.7
SRM: 17

86.5% Gladfield Ale Malt
10% Gladfield Redback
2.5% Simpsons Roast Barley
1% Gladfield Dark Crystal

Cold mash in with a single step to 67°C.

Fuggles & Tett @ 60min.

Spun up some WLP004 which has been frozen for a couple of years and it's taken off like a mofo. This will be on as soon as I can get the two other batches out of the ferm fridge!

 

[sp0rk]

Doing a batch of Choc Porter ready to age for winter, looking at racking this one on to some cherries.

Choc Porter (Robust Porter)

Original Gravity (OG): 1.064 (°P): 15.7
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.29 %
Colour (SRM): 33.6 (EBC): 66.1
Bitterness (IBU): 31.3 (Average - No Chill Adjusted)

80.55% Maris Otter Malt
10.51% Munich I
5.4% Chocolate
3.54% Black Roasted Barley

2 g/L East Kent Golding (5% Alpha) @ 60 Minutes (Boil)
0.9 g/L East Kent Golding (5% Alpha) @ 0 Minutes (Boil)

4.3 g/L Cocoa Nibs @ 10 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes. Boil for 90 Minutes

Fermented at 20°C with Wyeast 1728 - Scottish Ale

 

[Dan Pratt]

^ ^ spork.

If you havent before used cocoa nibs Id suggest leaving them for secondary. Boiling them will not get the flavour especially with that % of roasted barely. Best to ferment and then do a 7day secondary and then rack to the cherries.

 

[sp0rk]

I've done it this way before and it's won awards, but I may try it after 7 days in primary, then rack on to the cherries

 

[Bribie G]

This morning I found some Ella Hops in my freezer, had completely forgotten about them.
Hunting for some noodles in the "carbs" section of the pantry and came up with an equally forgotten packet of Polenta.

Should be an easy drinking blondie with nice hops upfront.

Ella Maize Ale
Blonde Ale

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 4.950
Total Hops (g): 50.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 3.3 (EBC): 6.5
Bitterness (IBU): 33.9 (Average)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 60

Grain Bill
----------------
4.500 kg Weyermann Pilsner (90.91%)
0.450 kg Polenta (9.09%)

Hop Bill
----------------
30.0 g Ella Pellet (13.6% Alpha) @ 30 Minutes (Boil) (1.4 g/L)
20.0 g Ella Pellet (13.6% Alpha) @ Dry Hop (0.9 g/L)

Misc Bill
----------------
Lactic Acid / Calcium Lactate
Calcium Sulphate

Single step Infusion at 66°C for 60 Minutes. No cereal mash, just tipped in the boiled polenta slurry to acheive 66 degrees.
Fermented at 18°C with Mangrove Jack's M42 - New World Strong Ale

 

[SBOB]

what does the polenta do/add to the end result?

 

[Bribie G]

Lightens the body, and gives a nice smoothness with a faint "corn" flavour. Common in many American and European beers such as Stella Artois or Miller.

Maize, or rice, is preferable to using cane sugar as it gets converted mainly to maltose in the mash.

 

[btrots87]

After a few months with not enough time to brew, and a broken ferment fridge that has now been replaced with a bigger model, I decided to put down two brews this weekend to refill the keg fridge.

English Bitter

OG~1.045
FG~1.012
ABV~4.3%
IBU~30

90% Maris Otter
6% Dark Crystal
4% Torrified Wheat

Mashed at 69C for an hour

20 g - Northern Brewer @ 60 min~24 IBU
20 g - Challenger @ 10 min~7 IBU
30 g - Challenger @ flameout

Fermented with S-04 at 20C

American Pale Ale


STATS:
OG~1.047
FG~1.010
ABV~4.8%
IBU~30

78% Pale Ale
10% Wheat
10% Munich Light
2% Acidulated Malt

Mashed at 63C for 90 minutes

7 g - Warrior @ 60 minutes ~13 IBU
20 g - Amarillo, 20g Willamette, 10g Citra @ 10 minutes ~17 IBU
20 g - Amarillo, 20g Willamette, 10g Citra @ Whirlpool

Fermented with Nottingham at 20C

 

[Mr B]

Double brew day. Very excited about the belgian


49 Zombie Dust Citra APA

American Pale Ale

Type: All Grain

Date: 25 Feb 2017

Batch Size (fermenter): 45.00 l

Brewer: Mr B

Boil Size: 53.96 l

Asst Brewer:

Boil Time: 60 min

Equipment: 70L Mash tun

End of Boil Volume 48.96 l

Brewhouse Efficiency: 75.00 %

Final Bottling Volume: 45.00 l

Est Mash Efficiency 78.3 %

Fermentation: Ale, Single Stage

Taste Rating(out of 50): 30.0

Taste Notes:

Ingredients​

​

Ingredients

Amt

Name

Type

#

%/IBU

20.10 g

Calcium Chloride (Mash 60.0 mins)

Water Agent

1

-

14.60 g

Epsom Salt (MgSO4) (Mash 60.0 mins)

Water Agent

2

-

7.30 g

Gypsum (Calcium Sulfate) (Mash 60.0 mins)

Water Agent

3

-

5.00 ml

Lactic Acid (Mash 60.0 mins)

Water Agent

4

-

4.50 kg

Pale Malt, Traditional Ale (Joe White) (3.0 SRM)

Grain

5

45.0 %

4.50 kg

Pilsner, Malt Craft Export (Joe White) (1.6 SRM)

Grain

6

45.0 %

0.50 kg

Munich I (Weyermann) (7.1 SRM)

Grain

7

5.0 %

0.30 kg

Carapils (Briess) (1.5 SRM)

Grain

8

3.0 %

0.20 kg

Crystal (Joe White) (72.0 SRM)

Grain

9

2.0 %

20.00 g

Citra [12.00 %] - First Wort 60.0 min

Hop

10

20.0 IBUs

10.00 g

Citra [12.00 %] - Boil 15.0 min

Hop

11

6.1 IBUs

15.00 g

Citra [12.00 %] - Boil 5.0 min

Hop

12

6.4 IBUs

15.00 g

Citra [12.00 %] - Steep/Whirlpool 0.0 min

Hop

13

0.0 IBUs

20.00 g

Citra [12.00 %] - Dry Hop 10.0 Days

Hop

14

0.0 IBUs

Beer Profile​

Est Original Gravity: 1.052 SG

Measured Original Gravity: 1.046 SG

Est Final Gravity: 1.010 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 5.5 %

Actual Alcohol by Vol: 4.7 %

Bitterness: 32.5 IBUs

Calories: 427.1 kcal/l

Est Color: 5.6 SRM

Mash Profile​

Mash Name: 3V 70L 64 2 step profile

Total Grain Weight: 10.00 kg

Sparge Water: 28.97 l

Grain Temperature: 22.2 C

Sparge Temperature: 75.6 C

Tun Temperature: 22.2 C

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

​

Mash Steps

Name

Description

Step Temperature

Step Time

Mash Step

Add 35.00 l of water and heat to 64.0 C over 5 min

64.0 C

60 min

Mash Step

Heat to 78.0 C over 20 min

78.0 C

10 min


Sparge Step: Fly sparge with 28.97 l water at 75.6 C

Mash Notes:



50 Leffe Radieuse (JZ Belgian Dubbel)

Belgian Dubbel

Type: All Grain

Date: 21 Feb 2017

Batch Size (fermenter): 45.00 l

Brewer: Mr B

Boil Size: 53.96 l

Asst Brewer:

Boil Time: 60 min

Equipment: 70L Mash tun

End of Boil Volume 48.96 l

Brewhouse Efficiency: 70.00 %

Final Bottling Volume: 45.00 l

Est Mash Efficiency 73.1 %

Fermentation: Ale, Single Stage

Taste Rating(out of 50): 30.0

Taste Notes:

Ingredients​

​

Ingredients

Amt

Name

Type

#

%/IBU

66.00 l

Chimay water for Belgian Dubbel

Water

1

-

6.00 ml

Lactic Acid (Mash 60.0 mins)

Water Agent

2

-

10.00 kg

Pilsner (2 Row) Bel (2.0 SRM)

Grain

3

77.8 %

0.93 kg

Munich Malt (9.0 SRM)

Grain

4

7.2 %

0.35 kg

Aromatic Malt (26.0 SRM)

Grain

5

2.7 %

0.35 kg

Caramunich Malt (56.0 SRM)

Grain

6

2.7 %

0.35 kg

Special B Malt (180.0 SRM)

Grain

7

2.7 %

0.47 kg

Sugar, Table (Sucrose) (1.0 SRM)

Sugar

8

3.7 %

0.40 kg

Candi Sugar, Dark (275.0 SRM)

Sugar

9

3.1 %

65.00 g

Hallertauer Mittelfrueh [4.00 %] - Boil 60.0 min

Hop

10

17.4 IBUs

1.0 pkg

Abbeye Ale (Lallemand #-) [35.49 ml]

Yeast

11

-

Beer Profile​

Est Original Gravity: 1.063 SG

Measured Original Gravity: 1.046 SG

Est Final Gravity: 1.007 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 7.4 %

Actual Alcohol by Vol: 4.7 %

Bitterness: 17.4 IBUs

Calories: 427.1 kcal/l

Est Color: 19.0 SRM

Mash Profile​

Mash Name: 3V 70 64 2 step profile

Total Grain Weight: 12.85 kg

Sparge Water: 26.75 l

Grain Temperature: 22.2 C

Sparge Temperature: 75.6 C

Tun Temperature: 22.2 C

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

​

Mash Steps

Name

Description

Step Temperature

Step Time

Mash Step

Add 39.21 l of water and heat to 64.0 C over 5 min

64.0 C

60 min

Mash Step

Heat to 78.0 C over 20 min

78.0 C

10 min


Sparge Step: Fly sparge with 26.75 l water at 75.6 C

 

[Mr B]

Argh **** it. Cant work out how to get Beersmith recipes on here.

Any tips on how to do it so they are actally understandable?

 

[Bribie G]

That one looked like a Sunday Sermon

 

[Dan Pratt]

Double IPA

OG 1074
FG 1012
ABV 8%
IBU 140 (calculated)
EBC 14


93% BB Ale Malt
4% JW Crystal (100ebc)
3% Dextrose @ 10m

Mashed @ 65c for 90mins - target pH 5.3-5.5

90min boil

FWH - Warrior = 35ibu

90m - Columbus = 25bu
45m - Amarillo = 15ibu
30m - Simcoe = 40ibu

10m - Whirlfloc, Gypsum and Cal Chloride

Whirlpool @ 95c for 10mins = 21g each of Cascade, Centennial, Amarillo & Simcoe (84g) = 25ibu

Chilled to 18c, fermented with US05

Dry Hopping:

Round 1
Simcoe 21g, Cascade 21g, Columbus 14g

Round 2
Simcoe 21g, Cascade 14g, Amarillo 7g, Columbus 7g

 

[Gloveski]

A mangrove jacks helles lager all grain kit getting done tomorrow

 

[JDW81]

Making a double batch of a simple golden ale tomorrow.

OG 1046
FG 1010
IBUs 25

75% pale malt
20% wheat
5% crystal 40

Simcoe to 10 IBUs at 60 minutes
Simcoe to 15 IBUs in the cube (calculated as 15 minutes)

Ferment with 1272
1g/L dry hop with each simcoe and cascade

 

[Curly79]

Just starting this one. I'll be using my HERMS for the first time. Happy Days [emoji2][emoji482][emoji482][emoji482]
It doesn't mention Mash Out. But I'll give it 10min at 75c.?

 

[manticle]

78 -80

 

[Curly79]

78 -80

Ok. Thanks mate