What are you brewing in 2017 ?

[Dan Pratt]

^ you're brave, Galaxy at 60min and at 30min, wowsers!

 

[madpierre06]

Give it a burl, eh.

 

[Coodgee]

I would have put it all in at 10 mins

 

[Coodgee]

edit: how do you get the formatting to work? (strikethrough, font colour etc?)

 

[Dan Pratt]

coodgee

coodgee

coodgee

i just click in the box and the options appear above the box you type in:

 

[sp0rk]

Just found out we're not having any more visitors during the school holidays (wife is a teacher, so family/friends visit during school holidays)
That means I have a few more spare weekends to knock out some beers
As mentioned on page 2 of this thread, I'm knocking out my Hibiscus Saison this weekend
But after thinking about what to do with the 2kg of cherries left in my fridge from xmas, I'm going to rack a batch of my Choc Porter onto them, and age for a month or 2, will possibly put some bourbon soaked oak staves in there too
Not sure how much as of yet, but i'll freeze up the whole 2kg and decide later

Sp0rk's Choc Porter (Robust Porter)

Original Gravity (OG): 1.064 (°P): 15.7
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.29 %
Colour (SRM): 34.0 (EBC): 67.0
Bitterness (IBU): 31.1 (Average - No Chill Adjusted)

80.54% Maris Otter Malt
10.5% Munich I
5.4% Chocolate
3.55% Black Roasted Barley

2 g/L East Kent Golding (5% Alpha) @ 60 Minutes (Boil)
0.9 g/L East Kent Golding (5.4% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Wyeast 1728 - Scottish Ale

Notes: 100 grams of Cacao nibs 10 minutes before the end of boil

Recipe Generated with BrewMate

 

[Coodgee]

was trying to using strikethrough above to show changes to this recipe from last time but it didn't work. Basically I brewed an English Session IPA/ hoppy OB a few weeks ago and it was encouraging but not quite what I want. I want a really well balanced mid strength that is full of flavour from malt hops and yeast. Essentially I have reduced the wheat, upped the special b slightly, upped the hops considerably and added a big flavour addition of Northdown, upped the dry hop and changed to ringwood yeast. slightly more overall malt to hit the same ABV with an extra point of FG.

Amt                   Name                                     Type          #        %/IBU         
23.00 l               Brisbane                                 Water         1        -             
3.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -             
2.50 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   3        -             
2.00 ml               Lactic Acid (Mash 60.0 mins)             Water Agent   4        -             
3.50 kg               Pale Malt, Maris Otter (Thomas Fawcett)  Grain         5        85.0 %        
0.25 kg               Caramel/Crystal Malt - 65L (Bairds) (145 Grain         6        6.1 %         
0.20 kg               Wheat Malt, Pale (Weyermann) (3.9 EBC)   Grain         7        4.9 %         
0.15 kg               Special B (Dingemans) (300.0 EBC)        Grain         8        3.6 %         
0.02 kg               Carafa Special III (Weyermann) (1400.0 E Grain         9        0.5 %         
60.00 g               Northdown [6.50 %] - Boil 20.0 min       Hop           10       25.3 IBUs     
20.00 g               East Kent Goldings (EKG) [5.70 %] - Boil Hop           11       7.4 IBUs      
0.50 Items            Whirlfloc Tablet (Boil 10.0 mins)        Fining        12       -             
1.0 pkg               Ringwood Ale (Wyeast Labs #1187) [124.21 Yeast         13       -             
70.00 g               East Kent Goldings (EKG) [5.00 %] - Dry  Hop           14       0.0 IBUs      
45.00 g               Challenger [7.50 %] - Dry Hop 4.0 Days   Hop           15       0.0 IBUs      
30.00 g               Northdown [8.50 %] - Dry Hop 0.0 Days    Hop           16       0.0 IBUs

 

[Dan Pratt]

Mrs Oatmeal Stout

OG 1052
FG 1014
ABV 5%
IBU 35
EBC 55
Vol 20Lt

76 % Ale Malt
No Vienna
12% Rolled Oats
6% Brown Malt
4% Med Crystal (100EBC)
2% Roasted Barley

Mashed @ 67c for 60mins - Overnight mash

Boiled for 60mins - No Chilled

Warrior @ 60mins = 35ibu

Fermented with either S04 or possibly a lager yeast and make it some kind of Baltic Oatmeal Stout..... :unsure:

Will be packeged into 2 x 9.5kg kegs - 1 on NITRO and the other served of Co2

Checked my BS2.0 last night and the recipe has No Vienna malt included so have edited the thread.

 

[Midnight Brew]

Hey Coodgee, it's not a hoppy style but have you ever brewed a Mild? Full of flavour and light in alcohol. Could easily do a paler version with moderate hopping.

 

[LorriSanga]

Hey Coodgee, it's not a hoppy style but have you ever brewed a Mild? Full of flavour and light in alcohol. Could easily do a paler version with moderate hopping.

Still my nemesis. Happy with my Mild, but every time I try to do a pale hoppy low ABV........just doesn't balance for me.

 

[Coodgee]

^^ I was thinking more full flavoured in the AIPA way

 

[tj2204]

was trying to using strikethrough above to show changes to this recipe from last time but it didn't work.

Looks like you've copied and pasted the recipe from the beersmith plain text report. The wiziwig editor that AHB uses can't format pasted plain text.

 

[Leyther]

I've some leftover mosaic and 100g of zynthos so I'm gonna put on a mozathos IPA today, neither are really a bittering hop but I'll Chuck the mosaic in early being the higher AA of the two then late/dry hop with the zynthos. Hoping for a nice summery fruity ale outcome.

Partial grain

1.7kg light liquid malt
1.5kg liquid Munich malt
250g crushed carapils
150g crushed med Crystal
30g mosaic at boil
30g zynthos @20min
30g zynthos dry hop at 4 days
S05 yeast.

Bit of a hybrid from a single hop Ella IPA that turned out very nice but needed a bit more oomph, that only used 75g of Ella.

I contemplated using a different bittering hop but id have to go buy some so the leftover mosaic will have to do.

Any thoughts before I fire up the cooker?

 

[Rocker1986]

I did two brews to kick off the year this week. On Monday I did a second batch of a XXXX Bitter rip off, which is currently in the FV, and yesterday I brewed up an English bitter style using my home made crystal grains.

XXXX rip off:

Grains
3.500 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 3 86.1 %
0.050 kg Acidulated (Weyermann) (4.5 EBC) Grain 4 1.2 %
0.015 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 5 0.4 %
**0.500 kg Cane (Beet) Sugar (0.0 EBC) Sugar 8 12.3 %
90 minute mash at 65C.

Hops
25.00 g Cluster - Boil 60.0 min Hop 6 19.5 IBUs
20.00 g Cluster - Boil 10.0 min Hop 7 5.8 IBUs
75-80 minute boil

Yeast
1.0 pkg Danish Lager (Wyeast Labs #2042), 2.7L starter. Ferment at 12C, usual lager schedule.

**Dissolved in water and added with 10-15 minutes left in the boil.

The Stats
Est Original Gravity: 1.0410 SG
Est Final Gravity: 1.0042 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 25.3 IBUs
Est Color: 9.2 EBC

It was based on 75% BH efficiency, aiming for 25L in the FV. I ended up with 27.5L in the FV at 1.0407, giving me 83.4% BH efficiency.

The English ale:

Grains
4.500 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 3 91.8 %
0.300 kg Caramel/Crystal Malt (286.4 EBC) Grain 4 6.1 % - I just guessed the EBC, obviously no idea what it actually is.
0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 5 2.0 %
Mashed for 90 minutes at 67C; 78C mash out for 10 minutes.

Hops
40.00 g Fuggle - Boil 60.0 min Hop 6 23.0 IBUs
40.00 g Goldings, East Kent - Boil 10.0 min Hop 7 9.9 IBUs
20.00 g Fuggle - Boil 10.0 min Hop 8 4.2 IBUs
75/80 minute boil depending on pre-boil volume.

Yeast
West Yorkshire Ale (Wyeast Labs #1469), 6th generation from starter

The Stats
Est Original Gravity: 1.0460 SG
Est Final Gravity: 1.0134 SG*
Estimated Alcohol by Vol: 4.3 %
Bitterness: 37.1 IBUs
Est Color: 20.9 EBC

Ended up with an OG of 1.0478 on this one, unsure of batch volume yet but I'd guess at least 25 litres.

My next brew day at this stage is planned for Australia Day if I'm not busy doing something else.

 

[peekaboo_jones]

To use up my extract ingredients:
Black IPA
Hefe or Belgian wheat ale (or white IPA)
Czech pilsner
American Amber ale

Re Starting all grain with my robobrew:
- Summer ale, something like 4kg pale malt, 1kg Vienna malt and probably Brooklyn/azacca/Amarillo flavour hops.
- Hoppy brown ale
- and a few Saison's!

 

[droid]

back to back from 5am tomoz;

44ltrs of Saison with the grain milled and waiting for under-letting, mashing at 64 with Pils, Wheat, tiny bit of Caramunich 1 and some acidulated later. WLP590/648 Blend. Stone fruit to be chosen Saturday Morning for the keg, thinking of splitting and doing Nectarine in one and unknown in the other. Drinking a similar brew (mango) now which is nice but didn't do any acid up front, but the back end instead, so looking fwd to the Gladfield sour grapes in the mash this time.

44ltrs of Berliner Weisse 66%pils 34% wheat Gigayeast Berliner blend, mashed low, later soured to pH of 3.4 or some bloody thing - loaded with raspberry in 2ndry or keg yet to be decided. Want this to be around 4% but with a kick in the face raspberryness?

couple of collaboration brews they be, which is noice, since I don't have to go anywhere...

here's to 2017 in the brewhouse !

 

[wide eyed and legless]

Back in the game, 1st brew day for 21/2 years simple Special Bitter first time I have used Styrian Goldings as a bittering hop so hopefully will be OK, even if it isn't it will still get drunk.

 

[Nurple]

First lager I've ever brewed!!!

Pacific Vienna Lager
Method: BIAB
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Boil Size: 51 liters
Efficiency: 85% (brew house)


OG: 1.052
Expected FG: 1.011
ABV: 5.38%
IBU (tinseth): 29
SRM (morey): 12.49

Fermentables
8 kg Gladfield Vienna - 96.4%
0.13 kg Carafa I - 1.6%
0.17 kg Gladfield Pale Chocolate - 2%


Hops
20 g Pacific Jade Pellet - 60 min
15 g Pacific Jade Pellet - 20 min
15 g Pacific Jade Pellet - 10 min



Mash at 66c
Mash out 78c

Pitch two dry packets of MJ's Bavarian Lager M76

 

[Danscraftbeer]

Two Cube Pale Ale. 40lt

OG = 1.053
FG estimate ~ 1.010
IBU = ~32
EBC = 10
ABV = ~5.6%
Eff = 81.5%

7kg Golden Promise - 79%
1kg Wheat Malt - 11.3%
0.7kg Melanoiden - 7.9%
0.16kg Acidulated - 1.8%
Water profile of 25% of burton On trent for 40lt. All Minerals added in the first infusion mash.

Infusion at 52c for 20min. Infusion at 64c for 75min. Decoction at 70c for 20min. Batch sparge with 75c.

8g Himalayan Salt added to the boil.
1 Whirfloc tab at 15min.

65g Mosaic
60g Gallaxy
40g Nelson Sauvin
All added at flame out wirl for 20 min then Cubed a clean wort. No cube additions.

~ 250ml US-05 scooped yeast cake from last brew. (yes its over pitched but I'm brewing at lower temp)

Pitched at 14c. Fermenting at 16c this thing is a berzerker brew. I had to take off the spunding valve and do a blow off tube. Look at that blow off. Still cleaning the splattered yeast off the walls haha.

 

[Kingy]

Just about to whirlpool this quencher
6.5-7.5%alc (depending on yeast)
Og 1.060
Fg1.004?

80% pils
7% cane sugar
6% munich
6% wheat
1% caramunich

Halleratau to 30ibu
Hallertau. 2gms litre in whirlpool (no chill)

Gunna split batch with 3724 and belle. I'm a fan of the the dry belle saison by I've never used sugar with this yeast. See how it goes I suppose.