What are you brewing in 2017 ?
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shacked
I like beer
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Being very proactive and just measured out and milled my grain for an early brew day tomorrow:
67% weyermann pilsner
10% flaked wheat
10% gladfield rye
7% castle abbey
3% cane sugar
3% golden naked oats
Mash at 64c for 90. OG: 1.050
Hallertau for bittering and saaz in whirlpool for 30IBU. Three cubes:
1) 100g Carafa sp 2 + 250g Gladfield light crystal steeped, boiled and added to cube
2) orange peel
3) coriander seeds
Fermenting with a mix of saison yeasts and brett. Mangrove Jack / Belle Saison mix, yeast bay wallonian farmhouse + brett C and TYB brett saison 1
67% weyermann pilsner
10% flaked wheat
10% gladfield rye
7% castle abbey
3% cane sugar
3% golden naked oats
Mash at 64c for 90. OG: 1.050
Hallertau for bittering and saaz in whirlpool for 30IBU. Three cubes:
1) 100g Carafa sp 2 + 250g Gladfield light crystal steeped, boiled and added to cube
2) orange peel
3) coriander seeds
Fermenting with a mix of saison yeasts and brett. Mangrove Jack / Belle Saison mix, yeast bay wallonian farmhouse + brett C and TYB brett saison 1
Last edited:
technobabble66
Meat Popsicle
Hey shacked, out of interest can you describe what you think Abbey malt brings to a beer in terms of flavour & aroma elements? Or how it compares to other malts?
I've bought a few kgs of Ding Abbey and are yet to use it. So I thought I'd start checking what impressions it gives before Belgian season starts.
Thanks!
shacked
I like beer
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Hey mate,
This is the first time I've ever used it. I bought 3kg thinking that 20% might be a good start in a saison but upon tasting it I dialed it back to 1kg (out of 15kg total).
It's quite unique and I found it to have a bit of upfront sweetness like munich, then a bready toasty mid palate like aromatic or biscuit but then it seems to have a slightly acrid or bitter aftertaste; to me the aftertaste was like a mild version of the carafa special "bite" that you get. I'll report back if you are interested.
I'm thinking of using the rest (2kg) in another Belgian probably with a good whack of special B and light crystals plus some dark candi sugar. I think the crystal might balance it out nicely but I'll see how this one turns out first.
Off to the shop. Going to brew this:
23 Litres. 35 IBUs. 1060 OG. Probably 1014 FG...
Cooper's Euro Lager Can.
2 x Briess Pilsen Cans.
50g x Saaz boiled 15 minutes with only 1 Pilsen can with rough boil volume of 10L - 10'ish IBUs.
Kit yeast + 1 packet S23.
Brew cave currently sitting at a little under 13 degrees ambient...
23 Litres. 35 IBUs. 1060 OG. Probably 1014 FG...
Cooper's Euro Lager Can.
2 x Briess Pilsen Cans.
50g x Saaz boiled 15 minutes with only 1 Pilsen can with rough boil volume of 10L - 10'ish IBUs.
Kit yeast + 1 packet S23.
Brew cave currently sitting at a little under 13 degrees ambient...
Last edited:
Dan Pratt
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Brewed this today and had my brewhouse efficiency set at 65%. The overnight mash seen the post mash gravity @ 1.051 so i added 2 litres of water to drop that down. Also made an adjustment to include a 5min addition of 14g each citra, galaxy & mosaic to accommodate the additions abv.
Got 19Lt into the FV @ 1.059 and 60Ibu.
Pitched the 007 and its in lag phase right now.
Lord Raja Goomba I
Prisoner of Sobriety
Quick AIPA because a keg blew and SWMBO doesn't appreciate the finer points of mild, and it's too not hot to brew a Saison (something she will knock down nicely):
25L
5kg Pale Ale
.2kg Dark Crystal
20g Simcoe at 60m
20g Mosaic at 0 (no chill)
20g Cascade at 0 (no chill)
20g Chinook at 0 (no chill)
Might chuck in 20 or 30g of something American when the no chill cube is a couple of hours into cooling.
M42 Mangrove Jacks NWSA.
It was a bit fly by the seat of my pants but should be somewhere between 45 and 65 IBU.
25L
5kg Pale Ale
.2kg Dark Crystal
20g Simcoe at 60m
20g Mosaic at 0 (no chill)
20g Cascade at 0 (no chill)
20g Chinook at 0 (no chill)
Might chuck in 20 or 30g of something American when the no chill cube is a couple of hours into cooling.
M42 Mangrove Jacks NWSA.
It was a bit fly by the seat of my pants but should be somewhere between 45 and 65 IBU.
homebrewnewb
Well-Known Member
byo's got a good write up on the Kiwi scene, hoping to try on the weekend.
depending on (hop) availability, a summer scoffer:
19L
NZ Pils
70min Boil
2.3 kg US 2-row
2.3 German Pils
142g Wheat malt
20g Motueka (FWH)
14g Nelson Sav 10min
28g Riwaka 5min
Saflager 34/70
depending on (hop) availability, a summer scoffer:
19L
NZ Pils
70min Boil
2.3 kg US 2-row
2.3 German Pils
142g Wheat malt
20g Motueka (FWH)
14g Nelson Sav 10min
28g Riwaka 5min
Saflager 34/70
technobabble66
Meat Popsicle
Old Gold Brick (aka Old Speckled Hen clone)
based on the origin of the name Old Speckled Hen being a reference to an old runaround car the workers at the local MG factory used to drive around (named the Owld Speckled Un). Many years ago I used to drive around an old gold 740GL Volvo sedan that i bought off my great uncle’s estate. It was a great car to drive with an equally great stereo, so i’d be cruising’ around feeling all kinds of super-cool, until i’d drive past glass shopfronts and see my reflection, then remember i was driving this old gold brick of a car.
Vol=22.5
OG=1.049
FG=1.012
IBU=30
EBC=17.4
alc%=5.0
4.5kg grain
82.8% Perle Ale malt
6% Heritage Crystal
4% CaraRed
2% Instant Oats
5% Dextrose or Lyle’s Golden Syrup
20g Target (9.1%AA) @FWH
15g EKG + 5g Target @20mins (into cube)
10g EKG @ dry
55/65/72/78 for 5/70/20/2
17L Mash + 17L Sparge
2.6g CaCl2 + 1.5g CaSO4 into Mash
2.6g CaCl2 + 1.5g CaSO4 + 0.4g Citric acid into Sparge
1.5g CaCl2 + 0.8g CaSO4 into Boil
Fermented with 1469 at ~17°C
I know OSH shouldn't have oats in it, but then i thought ... well... why not?!?
based on the origin of the name Old Speckled Hen being a reference to an old runaround car the workers at the local MG factory used to drive around (named the Owld Speckled Un). Many years ago I used to drive around an old gold 740GL Volvo sedan that i bought off my great uncle’s estate. It was a great car to drive with an equally great stereo, so i’d be cruising’ around feeling all kinds of super-cool, until i’d drive past glass shopfronts and see my reflection, then remember i was driving this old gold brick of a car.
Vol=22.5
OG=1.049
FG=1.012
IBU=30
EBC=17.4
alc%=5.0
4.5kg grain
82.8% Perle Ale malt
6% Heritage Crystal
4% CaraRed
2% Instant Oats
5% Dextrose or Lyle’s Golden Syrup
20g Target (9.1%AA) @FWH
15g EKG + 5g Target @20mins (into cube)
10g EKG @ dry
55/65/72/78 for 5/70/20/2
17L Mash + 17L Sparge
2.6g CaCl2 + 1.5g CaSO4 into Mash
2.6g CaCl2 + 1.5g CaSO4 + 0.4g Citric acid into Sparge
1.5g CaCl2 + 0.8g CaSO4 into Boil
Fermented with 1469 at ~17°C
I know OSH shouldn't have oats in it, but then i thought ... well... why not?!?
Nullnvoid
Well-Known Member
One possibly two brews tomorrow using the same base brew and split up:
Recipe: IPA
Brewer: Russell
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 29.00 l
Post Boil Volume: 25.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.067 SG
Estimated Color: 13.9 EBC
Estimated IBU: 60.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
2.00 kg Munich I (Weyermann) (14.0 EBC) Grain 1 27.6 %
2.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 2 27.6 %
2.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3 27.6 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 4 13.8 %
0.25 kg Acidulated (Weyermann) (3.5 EBC) Grain 5 3.4 %
10.00 g Pacific Jade [13.00 %] - First Wort 60.0 Hop 6 19.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
Each brew will be split into two 10L cubes. Will probably cube hop each cube with something different to 4-5g/l Amarillo, mosaic, Cascade, Victoria Secret and Centennial will probably feature.
Recipe: IPA
Brewer: Russell
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 29.00 l
Post Boil Volume: 25.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.067 SG
Estimated Color: 13.9 EBC
Estimated IBU: 60.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
2.00 kg Munich I (Weyermann) (14.0 EBC) Grain 1 27.6 %
2.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 2 27.6 %
2.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3 27.6 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 4 13.8 %
0.25 kg Acidulated (Weyermann) (3.5 EBC) Grain 5 3.4 %
10.00 g Pacific Jade [13.00 %] - First Wort 60.0 Hop 6 19.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
Each brew will be split into two 10L cubes. Will probably cube hop each cube with something different to 4-5g/l Amarillo, mosaic, Cascade, Victoria Secret and Centennial will probably feature.
technobabble66
Meat Popsicle
Go, Rusty, Go!!
droid
somewhere on the slippery slope with a beer in han
milling tonight and setting timers for an early start
might use some blood red oranges for acidity and the zest in the whirlpool
might also chuck in some biscuit but not sure, it tastes quite strong, maybe save that and toasting oats for a bigger IPA, I'd like this to be fruity, punchy but smooth
decided not to put the oats (13.8% of grist) into the fermentable category
imho S-04 is a bit more supportive and softer with the hops so amping the hops up
Title: Eagle Point Session IPA
Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 66 liters
Boil Size: 76 liters
Boil Gravity: 1.036
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.044
Final Gravity: 1.010
ABV (standard): 4.37%
IBU (tinseth): 46.9
SRM (morey): 4.63
FERMENTABLES:
8 kg - German - Pilsner (64.3%)
0.5 kg - German - CaraMunich I (4%)
3.25 kg - German - Wheat Malt (26.1%)
0.7 kg - German - Acidulated Malt (5.6%)
HOPS:
10 g - Super Pride, Type: Pellet, AA: 13.8, Use: First Wort, IBU: 6.62
20 g - Cascade, Type: Pellet, AA: 7, Use: Whirlpool for 15 min at °C, IBU: 8.49
20 g - Amarillo, Type: Pellet, AA: 8.6, Use: Whirlpool for 15 min at 70 °C, IBU: 10.43
20 g - Galaxy, Type: Pellet, AA: 14.25, Use: Whirlpool for 15 min at 70 °C, IBU: 17.27
40 g - Cascade, Type: Pellet, AA: 7, Use: Hopback for 5 min at °C, IBU: 2.12
20 g - Chinook, Type: Pellet, AA: 13, Use: Hopback for 5 min at °C, IBU: 1.97
200 g - Mosaic, Type: Pellet, AA: 12, Use: Dry Hop for 5 days
40 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Temperature, Temp: 64 C, Time: 120 min, Amount: 38 L
Starting Mash Thickness: 3 L/kg
OTHER INGREDIENTS:
2000 g - Rolled Oats, Time: 60 min, Type: Other, Use: Mash
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Fermentation Temp: 20 C
TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
might use some blood red oranges for acidity and the zest in the whirlpool
might also chuck in some biscuit but not sure, it tastes quite strong, maybe save that and toasting oats for a bigger IPA, I'd like this to be fruity, punchy but smooth
decided not to put the oats (13.8% of grist) into the fermentable category
imho S-04 is a bit more supportive and softer with the hops so amping the hops up
Title: Eagle Point Session IPA
Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 66 liters
Boil Size: 76 liters
Boil Gravity: 1.036
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.044
Final Gravity: 1.010
ABV (standard): 4.37%
IBU (tinseth): 46.9
SRM (morey): 4.63
FERMENTABLES:
8 kg - German - Pilsner (64.3%)
0.5 kg - German - CaraMunich I (4%)
3.25 kg - German - Wheat Malt (26.1%)
0.7 kg - German - Acidulated Malt (5.6%)
HOPS:
10 g - Super Pride, Type: Pellet, AA: 13.8, Use: First Wort, IBU: 6.62
20 g - Cascade, Type: Pellet, AA: 7, Use: Whirlpool for 15 min at °C, IBU: 8.49
20 g - Amarillo, Type: Pellet, AA: 8.6, Use: Whirlpool for 15 min at 70 °C, IBU: 10.43
20 g - Galaxy, Type: Pellet, AA: 14.25, Use: Whirlpool for 15 min at 70 °C, IBU: 17.27
40 g - Cascade, Type: Pellet, AA: 7, Use: Hopback for 5 min at °C, IBU: 2.12
20 g - Chinook, Type: Pellet, AA: 13, Use: Hopback for 5 min at °C, IBU: 1.97
200 g - Mosaic, Type: Pellet, AA: 12, Use: Dry Hop for 5 days
40 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days
MASH GUIDELINES:
1) Temperature, Temp: 64 C, Time: 120 min, Amount: 38 L
Starting Mash Thickness: 3 L/kg
OTHER INGREDIENTS:
2000 g - Rolled Oats, Time: 60 min, Type: Other, Use: Mash
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Fermentation Temp: 20 C
TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Nullnvoid
Well-Known Member
Hey me too. All milled last night. Water is currently at temp just waiting for the family to leave and I can mash in!
Kicking goals
technobabble66
Meat Popsicle
Oh. Yeah.
Fwiw, I find it ferments out the same as wheat.
Why didn't you put it into the Fermentables category? You like that added surprise of Mystery %Alc? "Yeah, it's only a 4%-er", "But why can't I stand after 2 pints?!"
droid
somewhere on the slippery slope with a beer in han
Lol there's not many surprises left in life...
I don't trust the calculator. It's saying 2kg will give me .6% abv?
I figure it will between 4.4 and 4.8?
I don't trust the calculator. It's saying 2kg will give me .6% abv?
I figure it will between 4.4 and 4.8?
Midnight Brew
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Great recipe, my go to for a dry stout.
What did you mash at? I step mashed mine with main rest at 62 and was a tad too dry for me but still a great beer.
@Midnight Brew haven't brewed it yet, will happen sometime over the weekend.
Will mash at around 64-65, I usually mash for 90-120 mins, passive lag BIAB so that will drop at least 2 or 3 degrees over the mash.
Will mash at around 64-65, I usually mash for 90-120 mins, passive lag BIAB so that will drop at least 2 or 3 degrees over the mash.
DJ_L3ThAL
Such rapp, very bass
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Gonna give a German Pils a crack after doing some Melb Water analysis research looks like I need a bit of acidulated in my mash to compensate. Have never really adjusted for water profile before so be gentle...
Ignore the Pearle, have run out of Wey Pils and don't wanna open my fresh sack of Gladfields Pils for a measly 450g...
Will do a single decoction mash (to get to mash out) and a short 20min protein rest at 55C. So 55C (20 mins) stepped to 64C sacc (75mins) and then decoct to 75C (15mins).
Ignore the Pearle, have run out of Wey Pils and don't wanna open my fresh sack of Gladfields Pils for a measly 450g...
Will do a single decoction mash (to get to mash out) and a short 20min protein rest at 55C. So 55C (20 mins) stepped to 64C sacc (75mins) and then decoct to 75C (15mins).
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