What are you brewing in 2017 ?

[manticle]

Would love to visit across the ditch. Unlikely Nov, definitely not March (OS) but there's 12 months in every year.

 

[Stubbie]

That picture with all the cubes.....keep it handy folks. If your partner or anyone else ever complains that you're brewing too much beer, just bring out the picture and tell them that's how much everyone else is brewing.............

 

[Nullnvoid]

That picture with all the cubes.....keep it handy folks. If your partner or anyone else ever complains that you're brewing too much beer, just bring out the picture and tell them that's how much everyone else is brewing.............

And that was only roughly half of them

 

[Mardoo]

God that was a sea of cubes!

 

[Gloveski]

2 brews done today

Jamil's extra yellow , I have called mine Old Yella Lager on a wyeast pilsen yeast cake

And Brewmans Stella clone on a wyeast bohemian lager yeast cake

Desperately need a lager fridge I think

 

[Dan Pratt]

158 - Hefeweizen 6

OG 1.043
FG 1008
ABV 4.8%
IBU 13
EBC 9
Vol 20L
Eff 75%

mashed @ 65c for 45mins

57% Wheat
25% Vienna
15% Rolled Oats
3% Melanoiden

60min boil

Magnum @ 60mins = 13ibu

No whirlfloc

Fermented with either WB06 Fermentis or Danstar Munich @ 17c

 

[fletcher]

158 - Hefeweizen 6

OG 1.043
FG 1008
ABV 4.8%
IBU 13
EBC 9
Vol 20L
Eff 75%

mashed @ 65c for 45mins

57% Wheat
25% Vienna
15% Rolled Oats
3% Melanoiden

60min boil

Magnum @ 60mins = 13ibu

No whirlfloc

Fermented with either WB06 Fermentis or Danstar Munich @ 17c

if you can source it mate, i’d highly highly recommend m20 if you’re going dry. in all my experiences a much better balance between clove and banana

 

[TheSumOfAllBeers]

Got a us pale ale about to come out of the FV when it clears:
10000g pale
1000g Vienna
900g cara pils
200g belgian aromatic
500g wheat malt

80g Amarillo & 5m
30g chinook @ 5m
No chill

Then 200g Amarillo dry hop followed by mixed 100g Amarillo & 100g simcoe dry hop / hop tea

55L batch with us05

Óg 1.050

Following that:
Export India Porter
12000 pale
4000 brown
1000 Amber
1000 black
100g chinook @5
100g centennial @5
Us05 ÓG ~ 1.068

After that an English bitter/pale ale or a bohemian pilsner

 

[Dan Pratt]

if you can source it mate, i’d highly highly recommend m20 if you’re going dry. in all my experiences a much better balance between clove and banana

Yeah I can get m20, tried it with hefe 3 and hefe 4 was with wb06 which I preferred. Plus the mangroves just has long lag which bothers me, lol.

Aiming for more clove on this one, fermenting at 17c to steer away from the banana.

 

[droid]

Grain Milled and in mash-tun
Water added, recirc tested - flow rate set.
Heat Exchange temp set

Timers on for 3.30am tomoz

Title: Eagle Point Pale v4

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 90 min
Batch Size: 84 liters (ending kettle volume)
Boil Size: 98 liters
Boil Gravity: 1.037
Efficiency: 75% (ending kettle)


STATS:
Original Gravity: 1.044
Final Gravity: 1.010
ABV (standard): 4.42%
IBU (tinseth): 43.18
SRM (morey): 4.43

FERMENTABLES:
8.91 kg - German - Pilsner (55.7%)
0.35 kg - German - CaraMunich III (2.2%)
4.14 kg - German - Wheat Malt (25.9%)
0.8 kg - German - Acidulated Malt (5%)
1.5 kg - Rolled Oats (9.4%)
0.3 kg - German - Caramel Pils (1.9%)

HOPS:
15 g - columbus, Type: Pellet, AA: 14.5, Use: First Wort, IBU: 8.66
30 g - Chinook, Type: Pellet, AA: 13, Use: Whirlpool for 20 min at 99 °C, IBU: 13.93
50.91 g - Cascade, Type: Pellet, AA: 6.3, Use: Whirlpool for 20 min at 99 °C, IBU: 11.46
63.64 g - Citra, Type: Pellet, AA: 13.5, Use: Hopback for 20 min at 70 °C, IBU: 5.11
63.64 g - mosaic, Type: Pellet, AA: 10.6, Use: Hopback for 20 min at 70 °C, IBU: 4.02

MASH GUIDELINES:
1) Temperature, Temp: 65.5 C, Time: 120 min, Amount: 47.1 L
Starting Mash Thickness: 3.25 L/kg

YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No ~ slurry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 20 C
Fermentation Type: Pressure

TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0
Water Notes:
Gysum 18g
Epsom 10
Cal Chl 8
NOTES:
use yeast cake from a clean ale on s-04

Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2017-11-06 08:17 UTC
Recipe Last Updated: 2017-11-05 06:12 UTC

I'm excited!

 

[droid]

Living on the edge

 

[DJ_L3ThAL]

View attachment 109538 Living on the edge

That your mash return droid? Is it height adjustable?

 

[droid]

I

That your mash return droid? Is it height adjustable?

Its my sparge arm and tis adjustable the mash recirculate manifold had decided to dive for some firmer bed and in the process it pushed up the grain above it...tho ended up with 1042bg and 105litres pre-boil so geez, gotta say I'm a big fan of the overnight soak and a long mash
Did a very acidic sparge of 3pH, was aiming for 3.5
Lucky for antiboilover fermcap

 

[DJ_L3ThAL]

Sweet, looks great. I've never understood the advantage of the sparge arm when you have the recirc manifold? I just pump my sparge water into the recird manifold return as A. it flushes the lines/manifold/HEX out with hot water and B. doesn't spray the water through air potentially uptaking some Oxygen. Unless I'm completely missing some advantage of the sparge arm?

 

[droid]

Sweet, looks great. I've never understood the advantage of the sparge arm when you have the recirc manifold? I just pump my sparge water into the recird manifold return as A. it flushes the lines/manifold/HEX out with hot water and B. doesn't spray the water through air potentially uptaking some Oxygen. Unless I'm completely missing some advantage of the sparge arm?

The sparge arm doesn't perform as I would have liked but at the moment I have to connect it so I can shut the flow off to that outlet.
I don't think you're missing anything. I did use it today because I didn't want to disturb the grain bed hoiking out the recirc manifold, mushy mash today, must be all the oats...

 

[Dan Pratt]

tho ended up with 1042bg and 105litres pre-boil so geez, gotta say I'm a big fan of the overnight soak and a long mash

Droid,

I run a 20lt BM and have improved by overall brew house efficiency by about 10% to 85%, mash eff is around 92-93%.

Apart from the standard things like grain milling gap, water pH, I do a very long hydration rest and a very long mash out rest to increase the %

mash in @ 20c ( summer 24c ) rest for 120mins
raise temp to Beta Amalayse (anywhere between 62-68c) for 60mins
raise temp to Alpha Amalayse (anywhere between 69-73c) for 30mins
raise to mash out or 76c for 3hrs

I do this overnight, mashing in at 830pm, ready by 630am. The 76c mashout temp is lower than 78c to avoid it creeping up t 79 or 80c and getting any tannins.

 

[Gloveski]

Droid,

I run a 20lt BM and have improved by overall brew house efficiency by about 10% to 85%, mash eff is around 92-93%.

Apart from the standard things like grain milling gap, water pH, I do a very long hydration rest and a very long mash out rest to increase the %

mash in @ 20c ( summer 24c ) rest for 120mins
raise temp to Beta Amalayse (anywhere between 62-68c) for 60mins
raise temp to Alpha Amalayse (anywhere between 69-73c) for 30mins
raise to mash out or 76c for 3hrs

I do this overnight, mashing in at 830pm, ready by 630am. The 76c mashout temp is lower than 78c to avoid it creeping up t 79 or 80c and getting any tannins.

Interesting mate , I have a grainfather and always do a double brew day , this would save considerable time aswell as increased efficiency

 

[technobabble66]

..., must be all the oats...

I was going to say well done on applying a decent quantity of oats.
However, surely 10% is the minimal level!

 

[droid]

cool !

I was going to say well done on applying a decent quantity of oats.
However, surely 10% is the minimal level!

lol

 

[droid]

Got 90L at 1.050 in the end, will have to check what that eff is. pH in the sparge was low - does a lower pH sparge increase efficiency if ur mash is 5.1 at the end and you sparge at 3? As opposed to sparging with household 7pH?

...bit pissed actually

 

[technobabble66]

Wow. Mash at pH5.1 seems pretty low. Isn't 5.2-5.5 preferred? I normally target 5.3-5.4 myself.
Sparge at pH3?? I could be wrong, but i think i've been targeting the same as the mash: ~5.4. Why are you targeting pH3?

FWIW, i don't think the mash pH should affect the extraction efficiency so long as the sparge pH is roughly in the right range. I *think* the only issue is maintaining a sufficient acidity to minimise the extraction of tannins (and mineral content helps a bit, i believe). I also (previously) thought the temperature made a larger difference in extraction efficiency of the sparge; however, i think i've read about a few (pro?) brewers doing some testing with cold sparking and found no/little drop in efficiency.

 

[Dan Pratt]

Interesting mate , I have a grainfather and always do a double brew day , this would save considerable time aswell as increased efficiency

its makes brew day less than 3hrs, done by 930 at the latest.

 

[Curly79]

Here's what I brewed today. If you can make any sense of that your doing better than me![emoji16]

 

[Dan Pratt]

Here's what I brewed today. If you can make any sense of that your doing better than me![emoji16]

A dark lager, nice.

You had planned for 45lt mash and 45lt sparge but went with 65L boil, why didnt you just sparge with cold water?

 

[droid]

Wow. Mash at pH5.1 seems pretty low. Isn't 5.2-5.5 preferred? I normally target 5.3-5.4 myself.
Sparge at pH3?? I could be wrong, but i think i've been targeting the same as the mash: ~5.4. Why are you targeting pH3?

FWIW, i don't think the mash pH should affect the extraction efficiency so long as the sparge pH is roughly in the right range. I *think* the only issue is maintaining a sufficient acidity to minimise the extraction of tannins (and mineral content helps a bit, i believe). I also (previously) thought the temperature made a larger difference in extraction efficiency of the sparge; however, i think i've read about a few (pro?) brewers doing some testing with cold sparking and found no/little drop in efficiency.

I was going for 3.5. The mash pH reading was taken at mash-out. There was 5%acidulated cold soaked overnight too. Dunno, there's some amazing zingy sess ipa's that seem to be quite acidic and feck

 

[Jack of all biers]

So this is what I put down on Sunday and it is fermenting away nicely at the moment.

Question for those that have used the Hop Burst liquid stuff that Yob sold as Hop Dealz Aust. I'm going to put some Galaxy and Mosaic Hop Burst (shots) in to my kegs instead of dry hopping and want to know what others have experienced with it. I was going to try a 19L keg with the recommended amount and a 5L mini with double of each to see what is best. Recommended dosage is ~2ml per 20L (so was thinking 1ml for 5L mini). Thoughts?

So the brew was an APA based on what I had at hand.

Vienna malt (Weyermann) 7.5 EBC 4.5 Kg 46.2%
Pilsner malt (Gladfields) 3.8 EBC 3 Kg 30.8%
Wheat malt (Gladfields) 4.1 EBC 2 Kg 20.5%
Caramunich III 160 EBC 250 gm 2.6%

Mash at 64C @ 90 mins raised to 70C for 10mins

10 gm FWH 90min Brewers Gold 13.8% AA 4.9 IBU (FWH additional 10% IBU calculated)
25 gm FWH 90min Caliente 12% AA 10.6 IBU (FWH additional 10% IBU calculated)
60 gm 15min Cascade (US) 5.5% AA 11.6 IBU
11 gm 5min Yeast nutrient
1 tab 5min Whirlfloc
100 gm Flame out with 30min hop stand Cascade (US) 5.5% AA 19.4 IBU (Calc. as 10% utilisation)

Recipe IBU: 46.17 IBU

Actual OG: 1051
Estimated FG: 1013
Yeast BRY-97 (1 packet per fermentor)
Fermentor volume: 52L

EDIT - Apprx water chem was;
Ca+2 / Mg+2 / Na+ / Cl- / SO4-2 / HCO3-
109.2 / 9.2 / 39.3 / 71.6 / 251.3 / 54

EDIT - Okay, I have somewhat of an answer here, but any further suggestions based on the recipe and the Hop Burst Shots I have would be welcome.

 

[Curly79]

A dark lager, nice.

You had planned for 45lt mash and 45lt sparge but went with 65L boil, why didnt you just sparge with cold water?

Yeah I should have, ended up with just enough for 2x25Ltr cubes so worked out well

 

[Schikitar]

Brewing a BIIPA this weekend with some mates as a sort of collab/bbq thing, I've got some interesting malts for this but thinking it's maybe a bit too much (here are some rough numbers, still refining);

American Ale - 61.1%
Aurora - 15.3%
Munich I - 5.1%
Medium Crystal - 5.1%
Chocolate - 5.1%
Midnight Wheat - 5.1%
Acidulated - 3.2%

I want it black but not murky, I also want it to have some complexity and not be too thin. For hops I'm looking mostly at citra, centennial maybe some columbus, amarillo - waiting to settle on the grain bill first.. thoughts? I'm not sure about using munich AND medium crystal.. Please be gentle, I'm still relatively new to brewing compared to most!

 

[themonkeysback]

Brewing a BIIPA this weekend with some mates as a sort of collab/bbq thing, I've got some interesting malts for this but thinking it's maybe a bit too much (here are some rough numbers, still refining);

American Ale - 61.1%
Aurora - 15.3%
Munich I - 5.1%
Medium Crystal - 5.1%
Chocolate - 5.1%
Midnight Wheat - 5.1%
Acidulated - 3.2%

I want it black but not murky, I also want it to have some complexity and not be too thin. For hops I'm looking mostly at citra, centennial maybe some columbus, amarillo - waiting to settle on the grain bill first.. thoughts? I'm not sure about using munich AND medium crystal.. Please be gentle, I'm still relatively new to brewing compared to most!

I think you could definitely get away with a more simplified grain bill.

It depends a little what flavour profile you are after.
I prefer black (I)IPAs without a lot of roast or chocolate flavours (really just an IPA in flavour which looks darker), and am biased against chocolate malt in general as I don't love the flavour it offers.
What OG are you aiming for? I think at the OG that would give you IIPA you are very unlikely to find it too thin.

I have never used aurora, but reading up about it sounds like it is pretty punchy. It seems to me that adding 5% munich on top of that isn't going to offer a lot. I would drop the munich.
Midnight wheat at 5% will give you a little roast flavour I suspect. I like it as a malt, very smooth.

My suggested grain bill would be something along the lines of (taking my above biases into account):
Ale: 72%
Aurora: 15%
Medium Crystal: 5%
Midnight wheat: 5% + some carafa III to reach the EBC/blackness you are after.
+ Your acid malt.

I think any or all of the hops you are suggesting would be good.

Adam.

 

[seamad]

Brewing a BIIPA this weekend with some mates as a sort of collab/bbq thing, I've got some interesting malts for this but thinking it's maybe a bit too much (here are some rough numbers, still refining);

American Ale - 61.1%
Aurora - 15.3%
Munich I - 5.1%
Medium Crystal - 5.1%
Chocolate - 5.1%
Midnight Wheat - 5.1%
Acidulated - 3.2%

I want it black but not murky, I also want it to have some complexity and not be too thin. For hops I'm looking mostly at citra, centennial maybe some columbus, amarillo - waiting to settle on the grain bill first.. thoughts? I'm not sure about using munich AND medium crystal.. Please be gentle, I'm still relatively new to brewing compared to most!

For my Black IPAs, I cold steep the black grains and add the juice to the boil. Gives good colour and some black flavour, but none of the flavours that I'd enjoy in a stout/porter. For slightly more black flavour you can add your dark grains at mashout instead of cold steeping them.