What are you brewing in 2017 ?

[Danscraftbeer]

Chinook Harvest 40lt

OG = 1.050
FG = 1.012
IBU = 37
EBC = 20
ABV = 5%

8.0kg Weyermann Pale = 87.4%
0.5kg Melanoiden = 5.5%
0.25kg Crystal = 2.7%
0.25kg Dark Crystal = 2.7%
0.15kg Acidulated = 1.6%
Mashed 1st infusion 53c-20m. 2nd infusion 63c-75m. Decoction 76c-20m.

13g Magnum 60m = 10 ibu
60g Chinook 10m = 12 ibu
60g Chinook whirl 30min = 12 ibu
130g Chinook hop stand at 75c 30min = 3 ibu

Nottingham at 16c.

So to quote my own post for corrections. Must have nailed the water chemistry with this instead of predicted 76% total efficiency I got 85% crazy stuff OG ended up at 1.057 which has lowered the bitterness ratio planned but oh well. Its very Malty flavour and Nectar like aroma. Upped the Hops a little too.
The clearest pre boil wort I've ever seen. As clear as well lagered finished beer it was freaky. Must be the Weyermann? 1st time I've used it.
My bets on this one being a higher scorer in my judgments... :chug:

 

[Dan Pratt]

Doing a NC fake blonde ale this weekend for my lager yeast cake to then make my Helles

Fake Blonde 2

OG 1.050
FG 1.012
ABV 5.2%
IBU 28
EBC 8

80% Pale malt
15% Wheat
5% Carapils

60min mash @ 65c, 60min boil.

Northern Brewer @ 60m = 10ibu
Centennial @ 10m = 18ibu

Fermented with W34/70 @ 15c

Dry Hopped with 4 hop combo @ 3g/L:

Simcoe, Rakua, Galaxy & Nelson Sauvin

 

[Lord Raja Goomba I]

Whacked out a no-chill Mild to fill a keg (and possibly a couple of bottles for comp?) yesterday, pitching this tonight:

New Mild:

OG: 1.037 (estimated, not final)
FG: 1.012

25L batch (estimated, not final)

3.2kg Pale Ale Malt (a mixture of leftover Bairds Pale and some Gladfields Pale Ale Malt).
.4 kg Gladfields Dark Crystal
.15 Amber Malt
.1kg Roasted Barley
.05kg Choc Malt (JW)

25g Willamette at 60 mins (25 IBU) No Chill

Mash at 69 degrees (single infusion)

Brewing Salts:

6g Calcium Chloride
2g Gypsum

WLP004 (Irish Ale Yeast).

 

[gaijin]

Split batch Cherry Wit (Dawson's Kreik) and Kiwi Wit (Kiwi As Brau). Yeah, my brew puns suck.

OG: 1.044
FG: 1.008 (expected)

43L batch split

2-row pale ale malt 3.50 kg 45%
Wheat malt 3.5 kg 45%
Oatmeal (flaked) 0.25 kg 3%
3kg cheries and 2.5kg kiwi fruit (equivalent 6% of fermentables)


8g CaSO4 added to mash. 67C for 60mins (single infusion).

Estimated alcohol = 5.2%

45g aged Centennial FWH to 20 IBU

Fermented with Mangrove Jacks Belgian Wit at 18 for 1 day and raised to 23 for 6 more. Fruit added at 7 days and fermented for 2 more weeks.

 

[shacked]

Split batch Cherry Wit (Dawson's Kreik) and Kiwi Wit (Kiwi As Brau). Yeah, my brew puns suck.

OG: 1.044
FG: 1.008 (expected)

43L batch split

2-row pale ale malt 3.50 kg 45%
Wheat malt 3.5 kg 45%
Oatmeal (flaked) 0.25 kg 3%
3kg cheries and 2.5kg kiwi fruit (equivalent 6% of fermentables)


8g CaSO4 added to mash. 67C for 60mins (single infusion).

Estimated alcohol = 5.2%

45g aged Centennial FWH to 20 IBU

Fermented with Mangrove Jacks Belgian Wit at 18 for 1 day and raised to 23 for 6 more. Fruit added at 7 days and fermented for 2 more weeks.

Looks good mate. Interested to hear how the kiwi beer turns out.

Did you add any bacteria? Just wondering why the aged hops if not.

 

[technobabble66]

Currently boiling:

Sucker Punch Red IPA
~Red NEIPA

I wanted to do something to use a big chunk of my homegrown hops that have just been harvested. I've been planning to do a red IPA at some point. And i'm keen to experiment with oats at the moment. While designing this, i came across discussions about NEIPAs and it seemed pretty much what i had in mind for this, so used those discussions/tips as extra guidance - in particular pushing the CaCl2 in the salt additions. Otherwise i basically just modified the (already slightly tweaked) Better Red Than Dead recipe i've used previously.

Vol=25L
OG=1.057
FG=1.010
IBU=40.5
EBC=30.6
alc=6.5%

2.9kg Ale Malt (48%)
1.5kg Munich (25%)
0.9kg Oats, instant (15%)
0.36kg CaraRed (6%)
0.25kg Crystal, Heritage (4%)
0.06kg Roasted Barley (1%)
0.06kg Acidulated (1%)

5g Homegrown Columbus flowers (set. 13.5%AA) @ FWH
42g Homegrown Columbus +10g Homegrown Chinook (est 13%AA) @20min (cubed)
40g each of Simcoe, Citra & Centennial pellets @dry

MJ-42 New World Strong yeast, fermented at 19°C

20L Mash, 18L sparge.

3g CaCl2 +1g each of CaSO4 & MgSO4 into mash
2.7g CaCl2 +0.9g each of CaSO4 & MgSO4 into sparge
2g CaCl2 +0.5g each of CaSO4 & MgSO4 into boil

Mash: 55/64/66/72/78 for 5/40/50/15/5

I did a seperate mash with the Instant Oats. Brought to the boil for 5mins in 5L water (probably unnecessary since they were instant). Allowed to cool, aided by an additional 2L of cold water. When it hit 45°C, added 1kg of the crushed Ale Malt plus all of the 60g of Acidulated malt. I was surprised to see that in adding just the first 100-200g of the malt to the very gummy thick porridge (still very thick in spite of adding the extra 2L water) it instantly transformed it to a watery liquid. I can only assume the beta glucanase works extremely quickly under these conditions. Just to be sure, I sat it for 20mins. Then raised it to 55°C, added it to the rest of the mash volume to make up the 20L total, then added the rest of the grain and begun the main mash schedule.

The total volume after the sparge was in excess of my kettle, so did a side boil of ~7L down to ~1L ... an unintentional caramelisation step.

 

[gaijin]

Looks good mate. Interested to hear how the kiwi beer turns out.

Did you add any bacteria? Just wondering why the aged hops if not.

Nah, no brett in this one. I plan on doing a kettle sour with a similar recipe but wanted to do something simple before expanding on a 'base' recipe.

I've just cold crashed and will keg tomorrow so will post an update mid-next week.

The 'aged' hops are about 2 years old and I've read that the older hops that aren't yet cheesey are good for these type of brews so that typical fresh hop flavours don't clash with the yeast phenols/esters or the fruit flavours. Good way to get rid of hops that would be a bit of a let-down other hop-driven beers.

 

[Coodgee]

Tomorrow I'm planning a double brew to use up some Simcoe and Columbus. The first recipe is a nice red ipa that i have brewed a few times and the second recipe will be the same hop schedule as the first recipe but with 100% Gladfields American ale malt. Will be an interesting comparison

 

[petesbrew]

Brewing this now, the oysters are going down well with a sixpack of Guinness (not my favourite beer, but it IS St Paddy's Day)

Oyster Stout mk2

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.98
Anticipated OG: 1.055 Plato: 13.458
Anticipated EBC: 86.6
Anticipated IBU: 43.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
83.6 5.00 kg. JWM Traditional Ale Malt Australia 1.038 7
2.5 0.15 kg. Weyermann Carafa Special I Germany 1.036 950
3.8 0.23 kg. JWM Chocolate Malt Australia 1.032 750
5.0 0.30 kg. JWM Crystal 140 Australia 1.037 147
5.0 0.30 kg. JWM Roasted Malt Australia 1.032 1200

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Fuggle Pellet 4.20 18.4 60 min.
30.00 g. Goldings - E.K. Pellet 5.00 21.9 60 min.
20.00 g. Goldings - E.K. Pellet 4.80 2.8 10 min.
14.00 g. Wye Target Pellet 11.00 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Irish Moss Fining 10 Min.(boil)


Yeast
-----

White Labs WLP013 London Ale




Notes
-----

1 doz oyster shells in the kettle.

London Ale yeast

 

[Mr B]

Heating the mash to over 70 makes it (at least for me) foamy and loose, which seems to negate the benefit of the recirculated mash.

I assume this has probably been covered numerous times before... I should just go and dafsffs and find out what I'm missing out on h34r:

Yeah that happens to me, it bothers me although probably doesnt make much difference to the beer.

I just got a sheet of perforated stainless from an aircon place for fifteen bucks, will put that on top of the mash with a sparge thingy I made up cable tied to it.

Will keep those pesky grains down and stop the sparge thing from sinking into the mash.

 

[tj2204]

Found some 2014 POR at the bottom of the freezer so making a simple Aussie ale tonight.

Grain bill was roughly
84% ale
12% wheat
2% med crystal
2% acidulated

Mash at 66 for at least 1 1/2 hours - will prob be closer to 2

Single 60 min addition of POR for 25-30 ibu.

 

[ScottyDoesntKnow]

Chinook Ale - Scotty's Harvest
American Pale Ale

98% Joe White Pale Malt
2% Weyermann Acidulated Malt
Sticklebract @ 60mins 40 IBU's
30 min whirlpool home grown Chinook flowers(Lots)
Dry hop home grown Chinook flowers(Lots more)
US-05

 

[shacked]

Just mashed in my contribution to the ESB comp.

Super Saison
70% castle pilsner
20% wheat (malted and torrified)
10% Demerara sugar
Plus a touch of acid and aromatic malts with a little cal chloride.

3 hour mash at 63-64C.

EKG for bitttering at FWH, Styrians in the WP for an IBU of 35.

Targeting an ABV of 7.7% from a big pitch of battle tested third generation belle saison.

 

[Coodgee]

Just finished a double brew day. Started at about 7.30am mildly hung over. Haven't really stopped in that time. Also managed to keg another beer. Both brews are Columbus and Simcoe ipa but the first is a red ipa with lots of dark malts and the other is 100% ale malt. Zzzzzz

 

[petesbrew]

Got this sitting in the kettle, ready to boil.

Trogdor the Burninator IPA

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 7.42
Anticipated OG: 1.069 Plato: 16.750
Anticipated EBC: 18.6
Anticipated IBU: 65.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
97.1 7.20 kg. JWM Traditional Ale Malt Australia 1.038 7
2.9 0.22 kg. JWM Crystal 140 Australia 1.037 147

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
24.21 g. Warrior Pellet 15.60 51.6 60 min.
9.56 g. Centennial Whole 10.50 7.5 35 min.
24.21 g. HPA-035 Pellet 6.70 5.9 15 min.
24.21 g. HPA-035 Pellet 6.70 0.0 0 min.
20.58 g. Amarillo Gold Pellet 8.90 0.0 Dry Hop
20.58 g. Centennial Pellet 10.50 0.0 Dry Hop
20.58 g. Cascade Pellet 5.80 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP051 California Ale V

 

[Danscraftbeer]

German Ale (Altbier) 40lt cubed

OG = 1.050
FG = ~ 1.012
IBU = 38.5
EBC = 25
ABV = ~ 5%
Bitterness Ratio = 0.771 IBU/SG

75.8% Weyermann Pale
11.7% Melanoiden (was meant to be Munick I ran out)
3.5% Crystal
3.5% Wheat
2.6% Munick
1.8% Acidulated
1.2% Carafa Special
1st Infusion 50c for 20min. 2nd Infusion 64c for 70min. Decoction 74c for 10min. Multiple Batch sparged.

40g Magnum 60min = 27.3 IBU
150g Hallertaur Mittelfrueh 5min = 5.4 IBU
150g Saaz 5min = 5.1 IBU

Wyeast German Ale 1007

 

[droid]

2nd collaboration brew done this year now with another colab noble hop harvest and subsequent Lager brewed with said hops in 2 weeks time, good for learning is a colab brew!

On the weekend we brewed a nice hop bursted APA with Ella, Amarillo and cascade
And a 6% stout with magnum, ekg and brambling cross, mine has had a pack of us 05 and a Gigayeast sour cherry funk starter and will be left to its own devices at 17dC until a rack onto more cherries before kegging

Cheers malt junkie and Lando

 

[btrots87]

Day off today so I put down a golden ale. My efficiency has been all over the place lately since moving house so it ended up a bit higher OG than I was expecting.

OG: 1.054
FG: 1.009
ABV~ 6%
IBU~ 30

65% Gladfield American Ale
28% Gladfield Wheat
5% CaraMunich III
2% Acidulated Malt

Mashed at 65C for 60 min

5 g - Warrior - 60 min
30 g - Amarillo - 15 min
30 g - Amarillo - 5 min
20 g - Amarillo - flameout
20 g - Amarillo - Dry Hop for 3 days

Fermented with US05 at 18C

 

[Lord Raja Goomba I]

Yesterday's bevvy, I might have this wrong, as I'm at work:

McGoomba Irish Stout

OG: 1.053
FG: 1.010
IBU: 33.6 (No chill)

Grain Bill:

5kg Stout Malt (Ale Malt from hoppydays)
.282 Roasted Barley (leftovers)
.1 kg Black Malt
.1kg Dark Choc Malt
.2kg Dark Crystal
.03kg Biscuit Malt

30g First Gold at 60m
20g First Gold at cube

WLP004 harvested from slurry

8g Gypsum
2g Calcium Chloride

 

[argon]

Birthday Brew... after transfer to Kettle found out i had a broken LP regulator on the Rambo, 
had to split in 2 and boil the wort in the electric HLT. 

4 hours turned in to 6 hours.

It's always fuckin' something.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: IIPA
Brewer: Argon
Asst Brewer: 
Style: Imperial IPA
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 52.07 l
Post Boil Volume: 46.80 l
Batch Size (fermenter): 43.00 l   
Bottling Volume: 41.00 l
Estimated OG: 1.071 SG
Estimated Color: 11.7 SRM
Estimated IBU: 124.6 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6.00 kg               Pale Malt, Maris Otter (3.0 SRM)         Grain         1        45.8 %        
5.50 kg               Pilsner (2 Row) Ger (2.0 SRM)            Grain         2        42.0 %        
1.00 kg               Wheat Malt, Bel (2.0 SRM)                Grain         3        7.6 %         
0.60 kg               Caraaroma (130.0 SRM)                    Grain         4        4.6 %         
100.00 g              Columbus [12.90 %] - Boil 60.0 min       Hop           5        65.2 IBUs     
60.00 g               Cascade [6.50 %] - Boil 20.0 min         Hop           6        11.9 IBUs     
60.00 g               Simcoe [14.00 %] - Boil 20.0 min         Hop           7        25.7 IBUs     
60.00 g               Cascade [6.50 %] - Boil 10.0 min         Hop           8        7.2 IBUs      
60.00 g               Simcoe [13.20 %] - Boil 10.0 min         Hop           9        14.5 IBUs     
60.00 g               Cascade [6.50 %] - Boil 0.0 min          Hop           10       0.0 IBUs      
60.00 g               Simcoe [13.20 %] - Boil 0.0 min          Hop           11       0.0 IBUs      
2.0 pkg               American Ale (Wyeast Labs #1056) [124.21 Yeast         12       -             
60.00 g               Columbus [12.90 %] - Dry Hop 0.0 Days    Hop           13       0.0 IBUs      
60.00 g               Simcoe [13.00 %] - Dry Hop 0.0 Days      Hop           14       0.0 IBUs      


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13.10 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 38.00 l of water at 71.8 C          65.0 C        90 min        

Sparge: Batch sparge with 3 steps (Drain mash tun, , 14.00l, 14.00l) of 95.0 C water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
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