What are you brewing in 2017 ?

[RdeVjun]

Not brewing enough argon, faults like that easily uncovered with routine use.

 

[argon]

Not brewing enough argon, faults like that easily uncovered with routine use.

agreed.. rage quitting off gas... will be installing 2 elements in the 70L kettle. Lack of gas supply has always been an issue for me being motivated. This should sort it.

 

[Dan Pratt]

Base Jumper Ale 3

OG 1040
FG 1007
ABV 4.2%
IBU 20
EBC 7

25% JW Ale
25% JW Ale
25% Vienna
25% Wheat

Some acidulated to get to 5.2-5.4pH

Mashed at 65c for 45mins

60Min boil

Amarillo / Mosaic @ 10m
Amarillo / Mosaic @ WP

Fermented with US05 @ 18c

Dry hopped with 2g/L of Amarillo/Mosaic for 3 days

 

[Rocker1986]

Brew day tomorrow, a Bo Pils which I haven't done in a while. The recipe is based on 25L but I'll only be cubing about 22L into a 20L cube, because I figure with the mountain of hops in it that it's not gonna leave enough wort behind to fill a 25L cube. As a result obviously my overall efficiency will be down but it's just simpler for me to waste a bit of wort than to scale back the recipe and then potentially not be able to properly fill the 20L cube. This is also the last batch being fermented with 2001 Urquell yeast; I'll be moving on to the 2000 Budvar strain for a while now.

Water and Treatment
36.00 l Distilled Water 1 -
0.48 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
0.43 g Chalk (Mash 60.0 mins) Water Agent 3 -
0.38 g Baking Soda (Mash 60.0 mins) Water Agent 4 -
0.35 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 -

Grains
4.750 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 6 94.7 %
0.160 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.2 %
0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 2.0 %
0.007 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.1 %
Mash at 63 for 40 minutes, 72 for 30 minutes, mash out at 78.

Hops
120.00 g Saaz - [1.3%] - First Wort 90.0 min Hop 10 19.3 IBUs
120.00 g Saaz - [1.3%] - Boil 80.0 min Hop 11 17.4 IBUs
100.00 g Saaz - [1.3%] - Boil 15.0 min Hop 12 6.8 IBUs
50.00 g Saaz - [1.3%] - Steep/Whirlpool 15.0 min Hop 13 1.7 IBUs
90 minute boil.

Yeast
Wyeast 2001 Urquell Lager, 563962nd generation (I don't know, it's been in re-use for 2 years

). Ferment at 10C for 5-6 days, raise to 18C until 15th day then drop to 0C for two weeks, before kegging.

The Stats
Est Original Gravity: 1.0473 SG
Est Final Gravity: 1.0075 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 45.2 IBUs
Est Color: 9.6 EBC

 

[eungaibitter1]

Namesake.
Golden Promise, Munich, Carapils. 60 min @ 66, OG1045, FG1010. POR,EKG 36IBU.
US05, 18 degrees

 

[Dan Pratt]

Brew day tomorrow, a Bo Pils which I haven't done in a while. The recipe is based on 25L but I'll only be cubing about 22L into a 20L cube, because I figure with the mountain of hops in it that it's not gonna leave enough wort behind to fill a 25L cube. As a result obviously my overall efficiency will be down but it's just simpler for me to waste a bit of wort than to scale back the recipe and then potentially not be able to properly fill the 20L cube. This is also the last batch being fermented with 2001 Urquell yeast; I'll be moving on to the 2000 Budvar strain for a while now.

Water and Treatment
36.00 l Distilled Water 1 -
0.48 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
0.43 g Chalk (Mash 60.0 mins) Water Agent 3 -
0.38 g Baking Soda (Mash 60.0 mins) Water Agent 4 -
0.35 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 -

Grains
4.750 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 6 94.7 %
0.160 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.2 %
0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 2.0 %
0.007 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.1 %
Mash at 63 for 40 minutes, 72 for 30 minutes, mash out at 78.

Hops
120.00 g Saaz - [1.3%] - First Wort 90.0 min Hop 10 19.3 IBUs
120.00 g Saaz - [1.3%] - Boil 80.0 min Hop 11 17.4 IBUs
100.00 g Saaz - [1.3%] - Boil 15.0 min Hop 12 6.8 IBUs
50.00 g Saaz - [1.3%] - Steep/Whirlpool 15.0 min Hop 13 1.7 IBUs
90 minute boil.

Yeast
Wyeast 2001 Urquell Lager, 563962nd generation (I don't know, it's been in re-use for 2 years

). Ferment at 10C for 5-6 days, raise to 18C until 15th day then drop to 0C for two weeks, before kegging.

The Stats
Est Original Gravity: 1.0473 SG
Est Final Gravity: 1.0075 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 45.2 IBUs
Est Color: 9.6 EBC

1.3% AA for 390g into wort will absorb 4.68lts of wort.

You will be lucky to get 20lts if you don't account for the absorption.

And the vegetal note will be hard to hide, surely you have some magnum for the fwh and 80m additions??

 

[good4whatAlesU]

Brew day today.

100% home made barley malt (from 'feed grade barley- local stock feeds store). Bit like a pale malt.

Cascade and Riwaka.

Work the rest out as I go.

 

[Mardoo]

Do a solid protein rest since it's from feed grade.

 

[Mardoo]

Do a solid protein rest since it's from feed grade.

 

[good4whatAlesU]

Thanks Mardoo, good advice.

What temp? 50 ish?

 

[good4whatAlesU]

. Blended in the wife's kogan thingy..

 

[Mardoo]

I'd say 45C for 15 min for beta-glucans and 50c for 20 min for protein.

Because you've malted it yourself I'd guess there are more beta-glucans than in commercial malt. Hence the bg rest.

 

[jyo]

ESB last night.

Usual mix of dark and medium crystals, biscuit, Willamette for bittering with a decent dose of Styrians at whirlpool. British Ale II :icon_drool2:

 

[Danscraftbeer]

Disastrous Altbier. After one scenario of a split lid on a cube to massive messy situations to another you could write a small book about.
Its post ferment now and smells great.
I think I even posted the recipe a page ago.

 

[manticle]

Porter.
Cold steeping some brown, black and choc in the fridge.

Add to the last 10 minutes of a mash from uk pale, victory/aromatic and uk medium crystal.

Fuggles and goldings to a very rough 35 ibu, whitelabs burton.

 

[Matplat]

Currently mashing IPA der Zweiter

4kg bb ale
1.5kg munich 1
0.5 kg bb wheat

+ 1kg dme

40g topaz @30
30g eldorado @10
30g mosaic @ 10
30g simcoe @10
30g eldorado @0
30g mosaic @0
30g simcoe @0
30g eldorado dry 3 days
30g mosaic dry 3 days
30g simcoe dry 3 days

OG 1.078
IBU 79

Yeah boi! First IIPA so taking a punt and seeing where it lands....

 

[Dan Pratt]

Why have you used so much Munich malt?

 

[Matplat]

Is it alot? I'm sure I've read recipes that use 50% munich...? I was just going for a malty bite to back up the hops.....

 

[Dan Pratt]

Yep, that is alot to me when your are making a very hop forward beer.

With all that DME it might be nice and dry and not get in the way of the hops.

Next time make it without the Munich, good to compare the difference.

 

[Matplat]

Fair call, I've found during my extract days that dme leads to high FG, so I mashed at 63 to compensate, and that despite the OG this beer is still supposed to have an FG between 1010-1015 (according to BCS)