What are you brewing in 2017 ?
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technobabble66
Meat Popsicle
Quick one to make use of a rocketing S-189 yeast cake, this'll be the 4th batch onto it:
Helga ZERSCHLAGEN!,
aka Helga SMASH!
21.5L
OG = 1.045
FG = 1.009
IBU = 21.6
EBC = 9.5
4kg Vienna (Viking)
1.3g Citric acid to hit pH5.4
15g Helga (6%) @FHW
25g Helga @20mins (cubed)
CaSO4 & CaCL2 additions to target 56ppm Ca, 52ppm SO4, 70ppm Cl2,
plus a little extra CaCl2 in the boil.
16L Mash, 18L sparge.
Mash: 65/72/78 for 260/20/5, then ~90mins boil.
Left the mash at the sacch step while i had to go into work, hence the veeeeerrrry long mash schedule.
to be dumped onto a S-189 yeast cake, fermented ~16°C.
Just wanted to do a 100% Vienna, to gauge the entire flavour profile of this malt, as i've only ever used it in combo with other malts. Similarly with the Helga, got 200g, never used it, and most descriptors are a little non-specific (i.e.: sounds like ~5 other germanic noble hops). And i had a beer last night (Barrow Boys Stormy Lager) that was quite impressive, and was surprised to find it uses Helga.
EDIT: oh the irony of the name I chose for this. As I'm packing up, I noticed I'd accidentally grabbed and cubed the 60g baggie of Helga, not the 25g bag I intended. So instead of 21.6 IBUs it'll be more like 37 IBUs. Faaaaark!! [emoji35]
I put some ice on the cube to hopefully chill it down a little faster, but I already had to go to bed (swmbo waiting [emoji6]) and didn't have time to put it in a water bath.
Goddammitt! I might need to add a kilo of DME to it when I pitch it [emoji34]
Helga ZERSCHLAGEN!,
aka Helga SMASH!
21.5L
OG = 1.045
FG = 1.009
IBU = 21.6
EBC = 9.5
4kg Vienna (Viking)
1.3g Citric acid to hit pH5.4
15g Helga (6%) @FHW
25g Helga @20mins (cubed)
CaSO4 & CaCL2 additions to target 56ppm Ca, 52ppm SO4, 70ppm Cl2,
plus a little extra CaCl2 in the boil.
16L Mash, 18L sparge.
Mash: 65/72/78 for 260/20/5, then ~90mins boil.
Left the mash at the sacch step while i had to go into work, hence the veeeeerrrry long mash schedule.
to be dumped onto a S-189 yeast cake, fermented ~16°C.
Just wanted to do a 100% Vienna, to gauge the entire flavour profile of this malt, as i've only ever used it in combo with other malts. Similarly with the Helga, got 200g, never used it, and most descriptors are a little non-specific (i.e.: sounds like ~5 other germanic noble hops). And i had a beer last night (Barrow Boys Stormy Lager) that was quite impressive, and was surprised to find it uses Helga.
EDIT: oh the irony of the name I chose for this. As I'm packing up, I noticed I'd accidentally grabbed and cubed the 60g baggie of Helga, not the 25g bag I intended. So instead of 21.6 IBUs it'll be more like 37 IBUs. Faaaaark!! [emoji35]
I put some ice on the cube to hopefully chill it down a little faster, but I already had to go to bed (swmbo waiting [emoji6]) and didn't have time to put it in a water bath.
Goddammitt! I might need to add a kilo of DME to it when I pitch it [emoji34]
Last edited:
Coodgee
Well-Known Member
What yeast?
First time posting in here and First time brewing an Irish Red tomorrow. Hope all goes well.
Recipe below.
Irish Red Ale
Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.11 %
Colour (SRM): 18.6 (EBC): 36.6
Bitterness (IBU): 27.1 (Rager)
90.91% Golden Promise Malt
3.03% Crystal 40
3.03% Crystal 60
3.03% Roasted Barley
1.5 g/L Fuggles (5.7% Alpha) @ 60 Minutes (Boil)
0.2 g/L Calcium Chloride @ 0 Minutes (Mash)
0.1 g/L Epsom Salt (MgSO4) @ 0 Minutes (Mash)
0.1 g/L Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
0.2 g/L Brewbtite @ 15 Minutes (Boil)
Single step Infusion at 67°C for 90 Minutes. Boil for 90 Minutes
Fermented at 19°C with Safale US-05
Recipe below.
Irish Red Ale
Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.11 %
Colour (SRM): 18.6 (EBC): 36.6
Bitterness (IBU): 27.1 (Rager)
90.91% Golden Promise Malt
3.03% Crystal 40
3.03% Crystal 60
3.03% Roasted Barley
1.5 g/L Fuggles (5.7% Alpha) @ 60 Minutes (Boil)
0.2 g/L Calcium Chloride @ 0 Minutes (Mash)
0.1 g/L Epsom Salt (MgSO4) @ 0 Minutes (Mash)
0.1 g/L Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
0.2 g/L Brewbtite @ 15 Minutes (Boil)
Single step Infusion at 67°C for 90 Minutes. Boil for 90 Minutes
Fermented at 19°C with Safale US-05
Dan Pratt
Well-Known Member
- Joined
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- Messages
- 3,279
- Reaction score
- 1,274
Planning a Session IPA this weekend:
New Zealand Session IPA
OG 1045
FG 1012
ABV 4.3%
IBU 33
EBC 11
68% Pale Ale
15% Vienna
5% Crystal 30L
12% Carapils
Mashed @ 70c for 45mins
Sulphate to Chloride ration 6:1 and pH @ 5.4
90min Boil
@ 20m - Rakua / Nelson Sauvin = 9ibu
@ 10m - Rakua / Nelson Sauvin = 24ibu
28g each Rakua / Nelson Sauvin @ 75C for 20min hopstand
Fermented with US05 @ 19c
Dry hopped with Rakua / Nelson Sauvin 3g/L
New Zealand Session IPA
OG 1045
FG 1012
ABV 4.3%
IBU 33
EBC 11
68% Pale Ale
15% Vienna
5% Crystal 30L
12% Carapils
Mashed @ 70c for 45mins
Sulphate to Chloride ration 6:1 and pH @ 5.4
90min Boil
@ 20m - Rakua / Nelson Sauvin = 9ibu
@ 10m - Rakua / Nelson Sauvin = 24ibu
28g each Rakua / Nelson Sauvin @ 75C for 20min hopstand
Fermented with US05 @ 19c
Dry hopped with Rakua / Nelson Sauvin 3g/L
Nullnvoid
Well-Known Member
Brewed this on Monday. Scarily the first brew for 2017. Whats the brewing equivalent for blue balls again??
Rye Pale Ale (house ale) - 25L
4.50kg Ale Malt
1.00kg Rye Malt
0.55kg Wheat Malt
0.40kg Crystal Malt Medium
0.3kg Carapils
0.25kg Acidulated
Warrior 15g @ FWH
Cascade 85g cube hop
Cascade 60g dry hop
Currently cubed but will probably go with WLP001 unless I try something new. Haven't really experimented with too many different liquid yeasts yet.
Rye Pale Ale (house ale) - 25L
4.50kg Ale Malt
1.00kg Rye Malt
0.55kg Wheat Malt
0.40kg Crystal Malt Medium
0.3kg Carapils
0.25kg Acidulated
Warrior 15g @ FWH
Cascade 85g cube hop
Cascade 60g dry hop
Currently cubed but will probably go with WLP001 unless I try something new. Haven't really experimented with too many different liquid yeasts yet.
Matplat
Well-Known Member
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- Messages
- 1,233
- Reaction score
- 451
Coincidentally I am thinking about doing something almost identical, was wondering about using coopers yeast though....
Coodgee
Well-Known Member
I will have a big heap of WY3711 French saison slurry I could bring to babbs if you want to make it a saison.
Matplat
Well-Known Member
- Joined
- 15/1/15
- Messages
- 1,233
- Reaction score
- 451
Appreciate the offer, but saison is my second least favourite style! it comes a close second behind sours....
I brewed the BCS recipe using 3711 and thought I fucked it up, so I got a stubbie of Saison Dupont, and found out that I just don't like Saison!
Was kind of dumb of me to brew something without having tasted one first, but it just seemed like what all the cool kids were doing....
10 mins left in the boil of this bad boy, starter on the stir plate too.
Recipe: Irish Red
Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l
Bottling Volume: 20.60 l
Estimated OG: 1.043 SG
Estimated Color: 26.5 EBC
Estimated IBU: 22.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.60 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
3.10 ml Phosphoric Acid 85% (Mash 60.0 mins) Water Agent 2 -
4.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 3 91.7 %
0.15 kg Crystal (Joe White) (141.8 EBC) Grain 4 3.4 %
0.15 kg Gladfield Dark Crystal Malt (190.0 EBC) Grain 5 3.4 %
0.06 kg Roasted Barley (Joe White) (1150.0 EBC) Grain 6 1.4 %
30.00 g East Kent Goldings (EKG) [6.50 %] - Boil Hop 7 22.6 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast 8 -
Recipe: Irish Red
Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l
Bottling Volume: 20.60 l
Estimated OG: 1.043 SG
Estimated Color: 26.5 EBC
Estimated IBU: 22.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.60 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
3.10 ml Phosphoric Acid 85% (Mash 60.0 mins) Water Agent 2 -
4.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 3 91.7 %
0.15 kg Crystal (Joe White) (141.8 EBC) Grain 4 3.4 %
0.15 kg Gladfield Dark Crystal Malt (190.0 EBC) Grain 5 3.4 %
0.06 kg Roasted Barley (Joe White) (1150.0 EBC) Grain 6 1.4 %
30.00 g East Kent Goldings (EKG) [6.50 %] - Boil Hop 7 22.6 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast 8 -
Lyrebird_Cycles
Well-Known Member
- Joined
- 10/7/16
- Messages
- 1,439
- Reaction score
- 777
First "collaboration" brew with my son yesterday, oatmeal stout as it's a favourite stye of his.
Golden Promise base, 8% malted oats, 5% each of flaked oats, heritage crystal, pale choc and midnight wheat.
Mash 50/63/68 for 30/60/30, 90min boil.
0.9g/l Challenger FWH, 1.5 g/l Fuggles @ 30min, 1.5 g/l Styrian Goldings as cube hops, ~ 35 IBU.
Mash efficiency 95%, total efficiency 88%, OE 13.1 oP, will be fermented on Nott @ 17 oC, AE (predicted) ~3 oP, ABV (predicted) ~ 5.5%.
Golden Promise base, 8% malted oats, 5% each of flaked oats, heritage crystal, pale choc and midnight wheat.
Mash 50/63/68 for 30/60/30, 90min boil.
0.9g/l Challenger FWH, 1.5 g/l Fuggles @ 30min, 1.5 g/l Styrian Goldings as cube hops, ~ 35 IBU.
Mash efficiency 95%, total efficiency 88%, OE 13.1 oP, will be fermented on Nott @ 17 oC, AE (predicted) ~3 oP, ABV (predicted) ~ 5.5%.
Last edited:
Mardoo
Noob What Craps On A Bit
That sounds lovely.
Gloveski
Well-Known Member
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- 13/11/16
- Messages
- 347
- Reaction score
- 149
Double brew day
Bellhaven 80 shillings clone for my scottish mate
21L Batch
golden promise (83.7%)
Sugar (12.7%)
meduim crystal (2.4%)
Black Malt (1.2%)
EKG 44g 90min
EKG 14g 10min
90min mash and 90 min boil
repitched some s04 slurry
Gypsy Ale
21L Batch
Barrest Burston Ale (90.4%)
Medium Crystal (6.1%)
Cara Pils (3.5%)
Citra 12g 60min
Cascade 12g 15min
Citra 12g 15min
Citra 12g 30min hopstand at 70c
Cascade 30min hopstand at 70c
dryhop 12g of citra and 24g cascade for 3 days
us-05
Bellhaven 80 shillings clone for my scottish mate
21L Batch
golden promise (83.7%)
Sugar (12.7%)
meduim crystal (2.4%)
Black Malt (1.2%)
EKG 44g 90min
EKG 14g 10min
90min mash and 90 min boil
repitched some s04 slurry
Gypsy Ale
21L Batch
Barrest Burston Ale (90.4%)
Medium Crystal (6.1%)
Cara Pils (3.5%)
Citra 12g 60min
Cascade 12g 15min
Citra 12g 15min
Citra 12g 30min hopstand at 70c
Cascade 30min hopstand at 70c
dryhop 12g of citra and 24g cascade for 3 days
us-05
droid
somewhere on the slippery slope with a beer in han
Title: Cato
Brew Method: All Grain
Style Name: Belgian Tripel
Boil Time: 120 min
Batch Size: 22 liters (fermentor volume)
Boil Size: 32 liters
Boil Gravity: 1.055
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.079
Final Gravity: 1.014
ABV (standard): 8.52%
IBU (tinseth): 28.05
SRM (morey): 5.1
FERMENTABLES:
6 kg - German - Pilsner (87%)
0.75 kg - Corn Sugar - Dextrose (10.9%)
0.15 kg - German - CaraMunich I (2.2%)
vvveditvvv
added:
.500gms wheat
.200 acidulated
HOPS:
40 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: First Wort, IBU: 21.25
20 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 30 min, IBU: 6.81
MASH GUIDELINES:
1) Temperature, Temp: 64 C, Amount: 21 L
Starting Mash Thickness: 3 L/kg
YEAST:
Wyeast - Trappist High Gravity 3787 & Wyeast Belgian Saison
Starter: Yes
NOTES:
Starting Ferment @ 20 and raising to 28 over 5 days
Brew Method: All Grain
Style Name: Belgian Tripel
Boil Time: 120 min
Batch Size: 22 liters (fermentor volume)
Boil Size: 32 liters
Boil Gravity: 1.055
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.079
Final Gravity: 1.014
ABV (standard): 8.52%
IBU (tinseth): 28.05
SRM (morey): 5.1
FERMENTABLES:
6 kg - German - Pilsner (87%)
0.75 kg - Corn Sugar - Dextrose (10.9%)
0.15 kg - German - CaraMunich I (2.2%)
vvveditvvv
added:
.500gms wheat
.200 acidulated
HOPS:
40 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: First Wort, IBU: 21.25
20 g - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 30 min, IBU: 6.81
MASH GUIDELINES:
1) Temperature, Temp: 64 C, Amount: 21 L
Starting Mash Thickness: 3 L/kg
YEAST:
Wyeast - Trappist High Gravity 3787 & Wyeast Belgian Saison
Starter: Yes
NOTES:
Starting Ferment @ 20 and raising to 28 over 5 days
Last edited:
sp0rk
Mayor of Pooptown
Going to do a double brew day tomorrow, first beer still isn't quite decided but it'll either be a rice lager or a simple no boil saison
second beer will a IIPA, still playing with the recipe
Any tips?
What is this even? (Imperial IPA)
Original Gravity (OG): 1.081 (°P): 19.6
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol (ABV): 8.23 %
Colour (SRM): 12.0 (EBC): 23.6
Bitterness (IBU): 89.7 (Average - No Chill Adjusted)
46.3% Maris Otter Malt
46.3% Pale Malt
6.17% Cane Sugar
1.23% Chocolate
1.7 g/L Amarillo (8.6% Alpha) @ 10 Minutes (Boil)
1.7 g/L Cascade (7.8% Alpha) @ 10 Minutes (Boil)
1.7 g/L Galaxy (13.4% Alpha) @ 10 Minutes (Boil)
1.7 g/L Amarillo (8.6% Alpha) @ 0 Minutes (Cube)
1.7 g/L Cascade (7.8% Alpha) @ 0 Minutes (Cube)
1.7 g/L Galaxy (13.4% Alpha) @ 0 Minutes (Cube)
1.7 g/L Amarillo (8.6% Alpha) @ 0 Days (Dry Hop)
1.7 g/L Cascade (7.8% Alpha) @ 0 Days (Dry Hop)
1.7 g/L Galaxy (13.4% Alpha) @ 0 Days (Dry Hop)
Single step Infusion, two mashes (one for each base malt) at 66°C for 60 Minutes. Boil for 90 Minutes
Fermented at 20°C with something that I haven't decided on yet
Recipe Generated with BrewMate
second beer will a IIPA, still playing with the recipe
Any tips?
What is this even? (Imperial IPA)
Original Gravity (OG): 1.081 (°P): 19.6
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol (ABV): 8.23 %
Colour (SRM): 12.0 (EBC): 23.6
Bitterness (IBU): 89.7 (Average - No Chill Adjusted)
46.3% Maris Otter Malt
46.3% Pale Malt
6.17% Cane Sugar
1.23% Chocolate
1.7 g/L Amarillo (8.6% Alpha) @ 10 Minutes (Boil)
1.7 g/L Cascade (7.8% Alpha) @ 10 Minutes (Boil)
1.7 g/L Galaxy (13.4% Alpha) @ 10 Minutes (Boil)
1.7 g/L Amarillo (8.6% Alpha) @ 0 Minutes (Cube)
1.7 g/L Cascade (7.8% Alpha) @ 0 Minutes (Cube)
1.7 g/L Galaxy (13.4% Alpha) @ 0 Minutes (Cube)
1.7 g/L Amarillo (8.6% Alpha) @ 0 Days (Dry Hop)
1.7 g/L Cascade (7.8% Alpha) @ 0 Days (Dry Hop)
1.7 g/L Galaxy (13.4% Alpha) @ 0 Days (Dry Hop)
Single step Infusion, two mashes (one for each base malt) at 66°C for 60 Minutes. Boil for 90 Minutes
Fermented at 20°C with something that I haven't decided on yet
Recipe Generated with BrewMate
Last edited:
shacked
I like beer
- Joined
- 7/5/14
- Messages
- 2,139
- Reaction score
- 341
Triple batched 63L today with some malt that I got from Paulyman:
15.6KG:
37% Bestmalz RedX
32.5% Gladfield American Ale
9.5% Flaked Rice (3x 500g lowan wholefoods)
9.5% Gladfield Wheat
9.5% Gladfield Vienna
2% Weyermann Carared
+150g acid malt and 12g cal chloride
Mash: 64.5C for 90 mins / Sparge 76C.
20IBU of super pride at FWH then cube hops:
1) +30IBU of ella and US cascade. US05
2) +4 IBU of super pride. WLP009
3) +6 IBU of motueka. TYB Wallonian Farmhouse
OG: 1.056
15.6KG:
37% Bestmalz RedX
32.5% Gladfield American Ale
9.5% Flaked Rice (3x 500g lowan wholefoods)
9.5% Gladfield Wheat
9.5% Gladfield Vienna
2% Weyermann Carared
+150g acid malt and 12g cal chloride
Mash: 64.5C for 90 mins / Sparge 76C.
20IBU of super pride at FWH then cube hops:
1) +30IBU of ella and US cascade. US05
2) +4 IBU of super pride. WLP009
3) +6 IBU of motueka. TYB Wallonian Farmhouse
OG: 1.056
shacked
I like beer
- Joined
- 7/5/14
- Messages
- 2,139
- Reaction score
- 341
My 2c would be to mash low at ~64C for 90+ mins and to up the simple sugar to 10% (maybe add during fermentation) so it goes bone dry. Consider using carafa special / midnight wheat / black prinz for the colour malt so that you don't get the roasted flavor (unless that's what you are after from the chocolate).
I'd drop a high alpha bittering hop at FWH / 90 mins for about 1/3 of your target IBU and go heeeeavy on the cube and dry hops.
I recently made a IIPA and dry hopped it warm and then again during cold crash. Was about 300g of dry hops for ~17L of beer.
