What are you brewing in 2017 ?

[good4whatAlesU]

At the opposite end of the scale... Let the 1 hour micro biab begin.
Should get about 9 beers out of it

 

[shacked]

So I ended up with 3 very full cubes of RIS @ 1.090. I did a third runnings onto:

1kg wey smoked
250g golden naked oats
250g caramunich 60L
200g carapils

Tett at FWH and styrians + tett in the whirlpool. Ended up with a 25L cube at 1.035. Will ferment that with a blend of WLP500/550/565 and use that yeast cake for a cube of RIS.

 

[good4whatAlesU]

Sparge and boil, nearly done.

 

[good4whatAlesU]

Done!

hour and 20, not too bad.

 

[laxation]

65c Mash for 90
140g fuggles @ 60
90 min boil
Wish me luck.[emoji106]

What's the reasoning behind 90min boil but hops at 60?

 

[laxation]

Done!

hour and 20, not too bad.

View attachment 108060

That's cute

How do you plan to ferment it?

 

[good4whatAlesU]

Chucked some yeast (k97) straight into the pot (with gladwrap over it) was up and away this morning when I looked at it

 

[Matplat]

First lager after 2.5 yrs of brewing, wish me luck!

I was pretty hammered by the end of the boil, and didn't watch the jerry very closely as it was filling. As it softened it fell over and I probably lost 3-4 litres.... not bloody happy. I suppose that's what you get for having a keen drinking partner while brewing!

Recipe is a slightly tweaked version of the BCS recipe, pitching a fat starter on to it tonight at 8deg, and fermenting at 10.

Munich Munchies
Oktoberfest/Marzen

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.400
Total Hops (g): 22.00
Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 5.76 %
Colour (SRM): 11.3 (EBC): 22.3
Bitterness (IBU): 27.0 (Rager - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
2.000 kg Pale Ale Malt (37.04%)
1.700 kg Munich I (31.48%)
1.300 kg Vienna (24.07%)
0.300 kg CaraBohemian (5.56%)
0.100 kg Acidulated Malt (1.85%)

Hop Bill
----------------
12.0 g Magnum Pellet (13.2% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
10.0 g Magnum Pellet (13.2% Alpha) @ 0 Minutes (Boil) (0.4 g/L)

Misc Bill
----------------
1.4 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
2.0 g Hydrochloric @ 60 Minutes (Mash)
0.9 g Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
2.1 g Hydrochloric @ 60 Minutes (Boil)

Single step Infusion at 67°C for 90 Minutes.
Fermented at 10°C with Saflager S-23

 

[rude]

What's the reasoning behind 90min boil but hops at 60?

Boil of volitiles DMS

 

[Curly79]

What's the reasoning behind 90min boil but hops at 60?

I thought it would be too bitter. I calculated on beersmith for 60 min.

 

[shacked]

I thought it would be too bitter. I calculated on beersmith for 60 min.

FWIW, I'm not sure there is much difference in IBU for a 60 vs. 90 minute addition. Also, I used to do 90 minute boils for everything. Now I'm on the 60 minute bandwagon and haven't noticed any ill effects.

 

[Dan Pratt]

I discovered I hadn't brewed a Belgian Wheat beer since end of 2013, since then Ive been making Hefeweizens.

# 152 - Belgian Witbier 5

OG 1043
FG 1006
ABV 4.8%
IBU 15
EBC 6
Vol 20Lt

47% Wheat Malt
35% Pilsner
15% Rolled Oats
3% Acidulated

Mashed at 63 for 90mins - 2g sulphate, 1.5g epsom and about 1ml of lactic if the pH is above 5.4

60min Boil adding FWH with Citra = 15ibu

@ 10mins - 12g Dried Orange Peel = 0.5g/L
@ 10mins - 7g Coriander Seed = 0.3g/L

Fermented with Whitelabs purepitch WLP400 Belgian Witbier Yeast @ 20c

Looking forward to a refreshing white ale. I will carbonate to about 3.5volumes.

 

[good4whatAlesU]

Nice fermentation under way

 

[Dan Pratt]

Nice fermentation under way

View attachment 108092

How do you plan on bottling that?

 

[good4whatAlesU]

I'll probably strain it through sterilised muslin cloth into a mini keg and carb it up.

edit: After a couple weeks when it's cleared up.

 

[Droopy Brew]

Siphon would be better. Oxidation will kill if if you just pour it off.

 

[homebrewnewb]

inspired by our brewer above @Droopy Brew

Sassy Tassel Experimental Red Pils Lager Thingo ©

98L
90 Minute Boil
OG@70% 1.061
est ABV 6.19%

15 kg Pils
4.5 kg Amber
1.5 kg Dextrine
1.5 kg Crystal
1 kg Acidulated

100g Fuggles FWH
120g Simcoe 60m
25g Amarillo 0 Whirlpool
25g Citra 0 Whirlpool

Cube
Plonk on 34/70 Yeast Cake
Dry hop TBA

 

[good4whatAlesU]

Siphon would be better. Oxidation will kill if if you just pour it off.

Good call. I usually rubber band the muslin around the end of the siphon hose (sterilized rubber band of course: )

 

[shacked]

inspired by our brewer above @Droopy Brew

Sassy Tassel Experimental Red Pils Lager Thingo ©

98L
90 Minute Boil
OG@70% 1.061
est ABV 6.19%

15 kg Pils
4.5 kg Amber
1.5 kg Dextrine
1.5 kg Crystal
1 kg Acidulated

100g Fuggles FWH
120g Simcoe 60m
25g Amarillo 0 Whirlpool
25g Citra 0 Whirlpool

Cube
Plonk on 34/70 Yeast Cake
Dry hop TBA

Bold. I like it.

What's your mash temp?

 

[homebrewnewb]

Bold. I like it.

What's your mash temp?

excellent question i am unsure, i think 64-66 is the go, i have 66 in Beer Smith, for a medium body, mash out at 78, i will report back when all confirmed.

Just ran it through BF and it reckons it conforms to a Munich Helles we shall see, thank you for the tip @shacked