What are you brewing in 2017 ?

[Thefatdoghead]

Just brewed 80 litres of golden ale.
I used the 50l brau as an ern and mashed and boiled in the 114 litre ss kettle for a biab.
First time using beersmith. Hit all gravitys and volumes.
So stoked i got 70% eff as specified in beersmith.
I laterally had 100ml of wort left in the kettle after filling the 4th cube.

Had a dick load of protein left on the cone so I think my ph was spot on and brewbright worked a treat.
Anyway my first cusomers should be stoked with the product.
Happy brewing

 

[SBOB]

Mothers day... Perfect day to put down a brew

Using a bit of Magnum for bittering to save some Saaz. No chill, so 20min whirlpool used for my cube hop addition

No-Chill Pilsner

Details
Batch Size (fermenter): 22.00 l
Estimated OG: 1.051 SG
Estimated Color: 9.0 EBC
Estimated IBU: 40.1 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients
Amt Name
4.81 kg/95.2% Pilsner (Weyermann) (3.3 EBC)
0.24 kg/4.8% Melanoidin (Weyermann) (59.1 EBC)
30.00 g/13.5IBU Saaz [3.75 %] - First Wort 60.0 min
12.00 g/17.3IBU Magnum [12.00 %] - First Wort 60.0 min
75.00 g/9.3IBU Saaz [3.75 %] - Steep/Whirlpool 20.0 mi
1.0 pkg Bohemian Lager (Wyeast Labs #2124)

Mash Schedule
Mash in @55c
60 min Mash @ 67c
Mash Out @77c

 

[Gloveski]

2 brews getting done today....................Dr Smurto's Golden Ale done and already in the fermenter and a SNPA Clone mashing as we speak

 

[fungrel]

100g of fresh Cluster in the whirlpool, damn fine drop.

https://www.brewersfriend.com/homebrew/recipe/view/466485/cream-ale

 

[Coodgee]

It's May so time for a summer ale / American wheat (Basically I'm going to fine it and if it drops clear it's a summer ale, if it stays hazy it's a wheat).

mash pH and sparge water pH 5.2. 10 minute protein rest at 50 degrees makes sparging a breeze and keeps it crisp.

Batch Size (fermenter): 23.00 l   
Estimated OG: 1.045 SG
Estimated Color: 5.6 EBC
Estimated IBU: 19.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 83.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.00 ml               Lactic Acid (Mash 60.0 mins)             Water Agent   1        -             
2.30 kg               Gladfield Pilsner Malt (3.8 EBC)         Grain         2        50.0 %        
2.30 kg               Wheat Malt (Barrett Burston) (3.2 EBC)   Grain         3        50.0 %        
20.00 g               Galaxy [14.30 %] - Boil 20.0 min         Hop           4        16.2 IBUs     
5.00 g                Riwaka [5.10 %] - Boil 20.0 min          Hop           5        1.6 IBUs      
20.00 g               Riwaka [5.10 %] - Steep/Whirlpool  5.0 m Hop           6        1.0 IBUs      
5.00 g                Galaxy [14.30 %] - Steep/Whirlpool  5.0  Hop           7        0.7 IBUs      
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         8        -             
75.00 g               Galaxy [14.00 %] - Dry Hop 5.0 Days      Hop           9        0.0 IBUs      
75.00 g               Riwaka [5.25 %] - Dry Hop 5.0 Days       Hop           10       0.0 IBUs

 

[Coodgee]

Based on Earle's Rogers clone, this is version 3. my last version I did with Ringwood ale and it stripped all the hop flavour out and left only the roast. This one will be Rogers + with a bit more hop flavour and aroma. The bag of '16 cascade smelled amazing when I opened it.

Batch Size (fermenter): 23.00 l   
Estimated OG: 1.044 SG
Estimated Color: 20.9 EBC
Estimated IBU: 26.2 IBUs
Brewhouse Efficiency: 71.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
23.00 l               Brisbane                                 Water         1        -             
2.20 kg               Pale Malt, Maris Otter (Thomas Fawcett)  Grain         2        48.7 %        
1.00 kg               Munich II (Weyermann) (22.0 EBC)         Grain         3        22.1 %        
1.00 kg               Vienna Malt (Weyermann) (8.0 EBC)        Grain         4        22.1 %        
0.24 kg               Gladfield Medium Crystal Malt (111.0 EBC Grain         5        5.3 %         
0.06 kg               Special B (Dingemans) (300.0 EBC)        Grain         6        1.3 %         
0.02 kg               Chocolate Wheat Malt (1100.0 EBC)        Grain         7        0.4 %         
10.00 g               Cascade [5.50 %] - Boil 60.0 min         Hop           8        5.8 IBUs      
50.00 g               Cascade [5.50 %] - Boil 20.0 min         Hop           9        17.5 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        10       -             
50.00 g               Cascade [5.50 %] - Steep/Whirlpool  5.0  Hop           11       2.9 IBUs      
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         12       -             
50.00 g               Cascade [5.50 %] - Dry Hop 0.0 Days      Hop           13       0.0 IBUs

 

[Matplat]

Heading into winter.... hopefully this should just be ready in time for the BABBs Porter/Stout comp.


Brown Porter
Brown Porter

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.400
Total Hops (g): 60.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 33.2 (EBC): 65.4
Bitterness (IBU): 31.7 (Tinseth - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.900 kg Pale Ale Malt (72.22%)
0.700 kg Brown Malt (12.96%)
0.400 kg Crystal Medium (7.41%)
0.300 kg Chocolate, Pale (5.56%)
0.100 kg Carafa II malt (1.85%)

Hop Bill
----------------
40.0 g Fuggles Pellet (5.7% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
20.0 g Fuggles Pellet (5.7% Alpha) @ 0 Minutes (Boil) (0.9 g/L)

Misc Bill
----------------
2.1 g Hydrochloric @ 60 Minutes (Boil)

Single step Infusion at 67°C for 90 Minutes.
Fermented at 19°C with M42 - New World Strong Ale

 

[Danscraftbeer]

Red Earth
I have to learn these Red Earth home grown hops since you cant reference any specs on these things but a worthy hop for experiment.
I wanted to have a red theme so I plugged in a Red Ale profile balance and only had Melanoiden for redish grains but it should do
allright for a redish hue when its clear beer.
Since Red Earth hops are lacking in referencable data I'll post my judged results on the Red Earth Hop description thread.
As for the strange oniony smell they had when drying its gone when I opened the vac sealed frozen pack.
They smell really good in the bag and the first wort early boil. Like thier best descriptions so far.
Spicey, woody, citrus backround with a good general flavourfull hop aroma is in the ballpark.
Hardest part is no reference to Alpha Acid levels. I gave them 6% in the calculations. Crossing my fingers on that bet.

19lt Cubed

OG = 1.058
FG = ~ 1.012
IBU = between 25 - 35 (calculated hops at 6% its 28 IBU)
Color = 28 EBC
ABV = ~ 6%
Bitterness = 0.460 IBU/SG
78.6% Golden Promise
13.9% Melanoiden
4.6% Dark Crystal
2.0% Acidulated
0.9% Carafa special ( added to the mash out for color coz I thought it looked too pale)

20g Red Earth - First Wort Hop 90min
60g Red Earth in the cube

Yeast is undecided.

 

[manticle]

Heading into winter.... hopefully this should just be ready in time for the BABBs Porter/Stout comp.


Brown Porter
Brown Porter

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.400
Total Hops (g): 60.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 33.2 (EBC): 65.4
Bitterness (IBU): 31.7 (Tinseth - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.900 kg Pale Ale Malt (72.22%)
0.700 kg Brown Malt (12.96%)
0.400 kg Crystal Medium (7.41%)
0.300 kg Chocolate, Pale (5.56%)
0.100 kg Carafa II malt (1.85%)

Hop Bill
----------------
40.0 g Fuggles Pellet (5.7% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
20.0 g Fuggles Pellet (5.7% Alpha) @ 0 Minutes (Boil) (0.9 g/L)

Misc Bill
----------------
2.1 g Hydrochloric @ 60 Minutes (Boil)

Single step Infusion at 67°C for 90 Minutes.
Fermented at 19°C with M42 - New World Strong Ale

Curious about the acid addition to a dark beer.

 

[technobabble66]

Red Earth
I have to learn these Red Earth home grown hops since you cant reference any specs on these things but a worthy hop for experiment.
I wanted to have a red theme so I plugged in a Red Ale profile balance and only had Melanoiden for redish grains but it should do
allright for a redish hue when its clear beer.
Since Red Earth hops are lacking in referencable data I'll post my judged results on the Red Earth Hop description thread.
As for the strange oniony smell they had when drying its gone when I opened the vac sealed frozen pack.
They smell really good in the bag and the first wort early boil. Like thier best descriptions so far.
Spicey, woody, citrus backround with a good general flavourfull hop aroma is in the ballpark.
Hardest part is no reference to Alpha Acid levels. I gave them 6% in the calculations. Crossing my fingers on that bet.

19lt Cubed

OG = 1.058
FG = ~ 1.012
IBU = between 25 - 35 (calculated hops at 6% its 28 IBU)
Color = 28 EBC
ABV = ~ 6%
Bitterness = 0.460 IBU/SG
78.6% Golden Promise
13.9% Melanoiden
4.6% Dark Crystal
2.0% Acidulated
0.9% Carafa special ( added to the mash out for color coz I thought it looked too pale)
20g Red Earth - First Wort Hop 90min
60g Red Earth in the cube

Yeast is undecided.

Hey Dan, could please ensure you report on this beer, and especially with as much detail as you can muster on the hops elements. I'd be very interested to hear more about Red Earth. As you said, the info' is very lacking! In particular, i'm keen to hear how these hops go in a more malt-driven beer like a red ale.
Maybe add to the thread on Red Earth in the hops descriptions category?

 

[Matplat]

Curious about the acid addition to a dark beer.

It is only to reduce sparge water ph, I identify mash additions (for salts and acid) as 'mash' in brewmate, and sparge additions as 'boil' as those are the only options...

My water here is around 8.2ph.

 

[manticle]

Ok. Acidifying sparge water makes more sense

 

[Phoney]

Left hand milk stout clone

Recipe here: https://www.homebrewersassociation.org/homebrew-recipe/left-hand-milk-stout-clone/

Only I'm using WY1084 (Guinness strain) instead of California yeast.

 

[Dan Pratt]

Finally getting around to that Helles I posted about a month ago.

OG 1043
FG 1007
IBU 18
EBC 7

80% Pilsner
20% Vienna
100g Acidulated

pH =5.4

Mashed 20c/20, 52c/20, 63c/75, 72c/20, 78c/20

90min boil

Magnum @ 60m = 18ibu

Fermented with yeast cake of W34/70 @ 9c

 

[Matplat]

Anyone else found that dark roasted grains clogs up your mash tun? Having a nightmare of a mash, and this is the first really dark beer I've made... had zero flow during reciculatuon and had to transfer the mash to a bag to get it to ******* lauter.
I haven't had such slow flow even with 60% wheat!

Sorry mods, didnt want to start a new thread just for one little question....

 

[manticle]

Never an issue for me

 

[Matplat]

Bugger

 

[technobabble66]

Sorry champ, not had similar problems with any darkies i've done.
If anything, i think i've found the roasted grains lauter more easily - something like the proteins are buggered in the kilning and don't form the splooge that clogs up the mash bed. (ya diggin' that technical jargon?)

Any chance you might've accidentally narrowed your milling width?
Or is there oats, rye or raw barley/wheat in the grist?
If not, i'm flat out of ideas :lol:

Anyways, commiserations.
Slow lauters suck balls. And not in a good way.

 

[Weizguy]

Been a while since I last brewed and there is no good beer left for drinking (or sharing). Need a keg filler and 'tis the season for Brit Bitter.
Today, in the works, now...

Teninch English Bitter Sessionbier
Brew Type: All Grain Date: 27/05/2017
Style: Standard/Ordinary Bitter Brewer: Seth
Batch Size: 45.00 L :
Boil Volume: 58.68 L Boil Time: 90 min
Brewhouse Efficiency: 90.0 % Equipment: Techni-Ice 75 litre mash tun and 78 litre SSkeggle


Ingredients Amount Item Type % or IBU
6.22 kg Pale Malt, Perle (8.0 EBC) Grain 94.2 %
0.38 kg Crystal, Medium (Hugh Baird) (150.0 EBC) Grain 5.8 %
45.00 gm Fuggles [5.20%] (60 min) Hops 15.5 IBU
31.00 gm Goldings, East Kent [4.60%] (60 min) Hops 9.5 IBU
19.00 gm Goldings, East Kent [4.60%] (15 min) Hops 1.5 IBU
0.50 tsp Calcium Chloride (Mash 0.0 min) Misc
0.50 tsp Epsom Salts (MgSO4) (Mash 60.0 min) Misc
0.50 oz Gypsum (Mash 60.0 min) Misc
3.50 ml Lactic acid (Mash 90.0 min) Misc
5.00 items Brew Brite (Boil 5.0 min) Misc
2 Pkgs West Yorkshire (Wyeast Labs #1469) [Starter 1000 ml] [Cultured] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.041 SG
Estimated Final Gravity: 1.010 SG (1.007-1.011 SG)
Estimated Color: 14.3 EBC (7.9-27.6 EBC) Color [Color]
Bitterness: 26.6 IBU (25.0-35.0 IBU) Alpha Acid Units: 1.4 AAU
Estimated Alcohol by Volume: 4.0 % (3.2-3.8 %)



Single Infusion, Full Body Mash Tun Weight: 4.00 kg
Mash Grain Weight: 6.60 kg Mash PH: 5.4 PH
Sparge Temperature: 75.6 C
Sparge Water: 37.94 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 18.00 L of water at 79.2 C 70.0 C 90 min
Mash Out Add 11 L of water at 87.1 C 75.6 C 10 min

 

[vykuza]

It's been about a year for me after a bit of burnout.

I've just put on a sack mead 10L 1.180OG with an 18% tolerant yeast using SNA and a lovely raw honey from Ballina. It's in my Brewbucket Mini, sitting on my desk here so I can pat it as it ferments.

I've also just grabbed some Mangrove Jack cider kits, and a buttload of grain to make a double batch hefe. 50/50 pils/wheat and using 300 of golden naked oats for some crystal.

Looking forward to getting back in the saddle for real