What are you brewing in 2017 ?

[Dan Pratt]

Made this on the weekend while my fake blonde is fermenting at 15c. the fake blonde is a ale using lager yeast W34/70 at the top end of its ferment range. Making that beer for the yeast on this:

Munich Helles 2

OG 1.045
FG 1.008
ABV 5%
IBU 20
EBC 6.3
Vol 23
Eff 83%

85% JW Pilsner
15% JW Vienna
100g Acidulated

95% Fresh rain water and 5% tap water for some minerals, target pH = 5.4 - trying to make it dry but soft, not crisp and biting like a pilsner is ( as per style guide )

mashed overnight - 20c/180m, 52c/20m, 64c/75m, 72c/20m, 76c/180m

90 min boil using single addition of Magnum @ 60m

Will be cooled to 4c this week and when the fake blonde is finished fermenting, cold crashed to 4c, racked to dry hop vessel and this baby add to the yeast cake to then free rise to 9c for fermentation.

 

[Dae Tripper]

Had a great day yesterday at The Rock Farm Brewery, doing a collaborative brew with Born Ready Brewing. First was a dank IPA, then a Voyager and Chinook SMASH. It was pretty funny my efficiency went down by 10%, bit embarrassing.

 

[DJ_L3ThAL]

Altbier
Slight tweaks on my first (and favourite) version, adding in Hallertau for something different and gone for a lighter colour.

First use of my new HERMS/PID and False Bottom/Recirc manifold which has resulted in my finally being able to flow full speed without a blocked recirc, plus no thermostat overshooting of mash temps. Smelling delicious!!!

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[manticle]

Nice controller box. Should have stencilled it

 

[Mardoo]

Nice controller box. Should have stencilled it

in Comic Sans

I love the marker personally. Perfection is pretty, but lacks a certain something.

 

[manticle]

I spend a lot of time making archival boxes and custom art crates. I've also spent a lot of time around those made by others and few things wreck a well made packing unit more than ill thought out, scrawled handwriting. No-one writes on our boxes - stencil, stencil, stencil. Yes my middle names are Oscar Christopher David

 

[droid]

Doing a Belgian Wit for the first time. Using a traditional Yeast in WLP 400 though I really would like to use a Belgian Monastry/golden ale/Trappist style to carb, I must refrain ..
Tonight I had a brainwave, bit of Celotape and not so much fine particles in the air

And if you're using Weyerman and want to pull the stitching, have the writing on the bag facing you. Cut the left side pull the white string and think white to the right as you pull across to the right, then at the right side as red string appears you pull thinking red to the left and pull the red back across to the left .. Done!
White to the right, red to the left...
It worked for me any who

 

[Helles]

Altbier
Slight tweaks on my first (and favourite) version, adding in Hallertau for something different and gone for a lighter colour.

First use of my new HERMS/PID and False Bottom/Recirc manifold which has resulted in my finally being able to flow full speed without a blocked recirc, plus no thermostat overshooting of mash temps. Smelling delicious!!!

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How/what is used to attach manifold to hose
Am making a manifold for my new system

 

[DJ_L3ThAL]

How/what is used to attach manifold to hose
Am making a manifold for my new system

ss brewtech manifold has a 10mm hose barb, other end is just a can lock for removal/cleaning

As for texta writing, not my handiwork, but a future job for future me, he’s a dick though future me, always talking about new projects and ****.

 

[droid]

Cold soak tonight, timers set for 3am start,should be able to head out at 6am and mash out
Not sure about quantities of Coriander or Zest?

Title: Fat Freddy

Brew Method: All Grain
Style Name: Witbier
Boil Time: 60 min
Batch Size: 80 liters (fermentor volume)
Boil Size: 95 liters
Boil Gravity: 1.037
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.044
Final Gravity: 1.010
ABV (standard): 4.54%
IBU (tinseth): 18.62
SRM (morey): 2.89

FERMENTABLES:
1 kg - German - Acidulated Malt (6.7%)
7 kg - German - Pale Wheat (46.7%)
7 kg - German - Pilsner (46.7%)

HOPS:
35 g - Magnum, Type: Pellet, AA: 13.6, Use: First Wort, IBU: 18.62

MASH GUIDELINES:
1) Sparge, Temp: 64 C, Time: 120 min, Amount: 48 L
Starting Mash Thickness: 3 L/kg

OTHER INGREDIENTS:
20 g - Coriander, Type: Spice, Use: Boil
250 g - Orange Zest, Type: Flavor, Use: Boil

YEAST:
White Labs - Belgian Wit Ale Yeast WLP400
Fermentation Temp: 22 C
Pressure Ferment @ 12psi

 

[Stubbie]

Hey DJ

Like the insulated MT
Is that a BrewTech or your own handy work?

 

[DJ_L3ThAL]

Hey DJ

Like the insulated MT
Is that a BrewTech or your own handy work?

DIY handiwork, by the previous owner who is a member of the forum. Bought the rig off of him. It’s a very nice mash tun, simply two pots put together and space filled with sikaflex type, if I built another rig I’d do it the same as it holds temp extremely well, too well if you overshoot strike temp [emoji23]

 

[Dan Pratt]

OTHER INGREDIENTS:
20 g - Coriander, Type: Spice, Use: Boil
250 g - Orange Zest, Type: Flavor, Use: Boil

that is a heap of Zest driod. more than 3g per litre. I use < 1g per litre and the orange aroma is very very obvious.

And coriander is low, i use about 1/2gram per litre and it kicks well at that level.

will be interested to see how you fare with it.

 

[droid]

that is a heap of Zest driod. more than 3g per litre. I use < 1g per litre and the orange aroma is very very obvious.

And coriander is low, i use about 1/2gram per litre and it kicks well at that level.

will be interested to see how you fare with it.

I forgot to get Coriander or Zest on the way home so I might have to do a WP addition after going to the shops in the am. What types/amounts would you recommend ?

 

[droid]

Sorry on the phone

So 1g/l zest
1/2g/l coriander
^when ?

 

[Meddo]

Double batch of a tweaked version of Tony's LC Bright Ale clone, subbed out the Motueka/Cascade for Enigma, kinda inspired by the Moo Brew Enigma SMaSH as a summer quaffer.

Third brew on the new rig, conversion efficiency jumped up from 80% to 85% - still a bit to go but nice to be improving. Had to duck out for a few hours before I could cube it so cooling was slower than intended, and lower temp when it did get cubed, IBUs probably closer to 35 than the planned 28.

Enigma Bright Ale:

OG - 1045
FG - 1010
ABV - 4.5%
IBU - 35-ish
EBC - 7
Vol FV - 45lt

Wey Organic Pils - 6.15 kg / 68%
Wey Vienna - 1.8 kg / 20%
Wey Wheat - 0.55 kg / 6%
Wey Carapils - 0.55 kg / 6%

Mash 45 mins @ 65.5 deg
10 mins @ 72 deg
10 mins @ 78 deg

Boil 90 mins

Enigma 5 g @ 30 mins
Enigma 50 g @ 0 mins
Enigma cube 30 g @ 50 degrees
Enigma 100 g @ dry hop

WLP001

 

[Dan Pratt]

Sorry on the phone

So 1g/l zest
1/2g/l coriander
^when ?

Sorry on the phone

So 1g/l zest
1/2g/l coriander
^when ?

I just checked my recipe and found 0.6g per litre of zest and 0.35g per litre of coriander.

At 5mins.

if you do 1g zest and 1/2g coriander you will get a good read on what you like.

 

[Dan Pratt]

With my fake blonde racked of the W34/70 yeast and the Helles 2 pitched last night at 4c for a 9c fermentation, which has kicked off in under 12hrs, I think another summer lager/pilsner is needed to make full use of this yeast.

Mosaic Pilsner

OG 1048
FG 1009
ABV 5.1%
IBU 35
EBC 6.8
Vol 20l
Eff 80%

Overnight Mash using rain water and 2-3lts of tap water for some minerals, target pH very crisp at 5.2

100% Pilsner Malt
Acidulated approx 200g and then lactic if required.

20c/180m, 50c/30m, 65c/90m, 72c/30m, 76c/180m

90min boil

Magnum @ 90m = 18ibu
Mosaic @ 30m = 12ibu
Mosaic @ 10m = 5ibu

into a no chill cube and will be pitched next weekend when the Helles 2 is done.

 

[droid]

I just checked my recipe and found 0.6g per litre of zest and 0.35g per litre of coriander.

At 5mins.

if you do 1g zest and 1/2g coriander you will get a good read on what you like.

wow, didn't realise how much zest is needed - cheers Dan, for 80ltrs finished there is 76gms of orange zest and maybe 15 of lemon as I ran out and 30gms of coriander which should be somewhere around .4gms to the L
<a href='https://postimg.org/image/79w7dnjee3/' target='_blank'><img src='https://s1.postimg.org/5zta7c1f33/DSC_0775.jpg' border='0' alt='DSC_0775'/></a>

 

[fletcher]

With my fake blonde racked of the W34/70 yeast and the Helles 2 pitched last night at 4c for a 9c fermentation, which has kicked off in under 12hrs, I think another summer lager/pilsner is needed to make full use of this yeast.

Mosaic Pilsner

OG 1048
FG 1009
ABV 5.1%
IBU 35
EBC 6.8
Vol 20l
Eff 80%

Overnight Mash using rain water and 2-3lts of tap water for some minerals, target pH very crisp at 5.2

100% Pilsner Malt
Acidulated approx 200g and then lactic if required.

20c/180m, 50c/30m, 65c/90m, 72c/30m, 76c/180m

90min boil

Magnum @ 90m = 18ibu
Mosaic @ 30m = 12ibu
Mosaic @ 10m = 5ibu

into a no chill cube and will be pitched next weekend when the Helles 2 is done.

looks the goods mate. after the goldy got a massive dumping in the last 2 weeks i’ve got a few hundred litres of rain water i might use for the same kinda beer [emoji106]

 

[SnailAle]

Summer porter, almost done [emoji106]

 

[droid]

just wrapping up here
got a little better eff and so bumped the boil vol up 5ltrs
hit 1.045OG
smells good - hope it works out OK

orangey goodness left in the kettle - hopefully there's some in the kegs too

 

[manticle]

English bitter today. From recent posts, that probably sounds like one of only two beers I brew but I also bottled a 2 year old Belgian dark strong, racked a pils/lager and cold conditioned an altbier while sipping a dubbel. APA needs a couple more days before kegging.

 

[Mardoo]

I’ll let Nullnvoid tell the whole story, but we did a Collab Brew day today. Ended up with 750L of rye pale ale, and 45L of a swap brew test batch. Thanks to all, but especially Ian, who rocked up for the first time and put in the hard yards. Awesome.

 

[Nullnvoid]

So as Mardoo said, today a group of us got together and brewed my Rye Pale ale. I wanted to learn how to use a three vessel system and one thing let to another and we ended brewing on the big system we have down here in Vic. Our Hopeful output was six hundred litres. On the side Mardoo did a version of a hoppy amber that we will hopefully brew on the case swap in a month. Idzy was talking about doing a third brew, but thankfully this didn't eventuate.

Thanks to the guys that attended and all pitched in. Particular thanks to Mardoo for going through the process step by step and explaining in detail what was happening and why, Husky and Idzy for the use of their equipment, between the two of you, we have an awesome setup down here in Vic, and also to Idzy for somehow managing to convince his parents to not hold their open for inspection so we could descend on their place one last time! The man must have some insane negotiation skills! I'm sure there is more, but I'm friggen exhausted!

So in the end we meant to get to 600 litres at 1. 050, but ended up with 740-750litres at 1. 049. ******* impressive!

After today, I'm super excited for the Christmas swap! Bring it on. Here is the recipe:

Recipe: Rusty Pail - Rye Pale Ale Collaboration litres
Brewer: Russell Paulin
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 726.67 l
Post Boil Volume: 666.67 l
Batch Size (fermenter): 600.00 l
Bottling Volume: 600.00 l
Estimated OG: 1.056 SG
Estimated Color: 16.6 EBC
Estimated IBU: 39.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 76.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
100.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 64.1 %
23.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 2 14.7 %
13.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3 8.3 %
10.00 kg Crystal, Medium (Simpsons) (108.3 EBC) Grain 4 6.4 %
7.00 kg Carapils (Briess) (3.0 EBC) Grain 5 4.5 %
3.00 kg Acidulated (Weyermann) (3.5 EBC) Grain 6 1.9 %
300.00 g Magnum [12.00 %] - First Wort 60.0 min Hop 7 20.8 IBUs
24.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1600.00 g Cascade [5.50 %] - Boil 10.0 min Hop 9 19.1 IBUs
24.0 pkg California Ale (White Labs #WLP001) [35. Yeast 10 -
1440.00 g Cascade [5.50 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs

 

[technobabble66]

The sample Rusty had in a keg of today's brewing was great, so looking good for ~a months time!
The Amber looked great, but apparently V2 doesn't have Aromatic, so i have some doubts.

Great to catch up (briefly) with everyone at idzy's!
Pity we didn't have a few more hours to chill and relax, but the big day is only a month away. Looking forward to catching up with the big Vic group then.
And hopefully Jesse will stop being so lazy and attend that case swap...

 

[Stubbie]

Don't normally do high gravity beers, but for a few years have been meaning to brew a belgian tripel. Got so far as to purchase a smack pack of WY3787 - twice - but on each occasion the tyranny of work, chores and scarce time meant both smack packs went to waste. Blasphemy, yes I know! Been brewing a few belgian pale ales for the warmer weather using Belgian Ardennes WY3522 (gee I wish Wyeast would pull their finger out and release Leuven 3538 sooner rather than later, please). Anyway, the 3522 yeast cake just beckoned for a tripel. Did a bit of search and came across a recipe using Ardennes, which I promptly plagiarsed.

5.0 kg Wey Pils
0.2 kg Aromatic
0.2 kg Victory
0.5 kg White sugar
1 tspn calcium chloride
Hallertau to 30 IBU
10g Saaz @ 5min
1/2 tspn coriander + 1/2 doz white peppercorns, ground, @ 5min
SG: 1.074

Debut ferment in the conical FV recently bought from a forum member. Blow off tube locked and loaded.

 

[Dan Pratt]

thats an impressive brewday!!

 

[manticle]

It looks terrific. Like an epic swap on roids

 

[Mardoo]

Yeah, thanks to Idzy and Husky we now have a pretty solid 700L system that we can use for swaps and collaborative brews. Next swap is last weekend in November. Just sayin’. We’ll likely have a collaborative reiterated RIS brew day in Feb or March by the looks of it. Also just sayin’. Manticle. Mmm hmm.