What are you brewing in 2017 ?

[Midnight Brew]

Getting ahead for Christmas.
Tooths Pale Ale 1917 (White Horse Ale) https://www.whitelabs.com/sites/default/files/1916_Tooths_Pale_Ale.pdf

2.75kg Marris Otter = 35.1%
2.6kg Wey Pilsner = 33.2%
0.63kg Flaked Maize = 8.0%
0.16kg Acidulated = 2%
1.7kg Raw Sugar = 21.7% (added in cube before filling)
6g Gypsum, 2g Calcuim Chloride, 2g Epsom Salts.
Mashed single infusion at 69c. Left overnight not to plan but oh well. Batch Sparged.

10g EKG first wort hop = 3.2 IBU
17g Super Pride at 55m (equivalent to 70min) = 15.6 IBU
30g EKG 55min (equivalent to 70min) = 8.4 IBU
40g EKG 15min (Equivalent to 30min) = 8.4 IBU

Pressure ferment with WLP059 Melbourne Ale Yeast.

Looking forward to this hopefully being a good clean, clear and crisp beer well conditioned on tap over Christmas hols...

Going to do this one before Christmas myself having just got all the parts for pressure fermenting. What temp are you fermenting at Dan?

Chili sauce to compliment?

 

[Danscraftbeer]

Going to do this one before Christmas myself having just got all the parts for pressure fermenting. What temp are you fermenting at Dan?

Chili sauce to compliment?

18c basically. May start lower then climb up to maybe 21c at the end. Then pressure transferred to serving keg and can be stored unrefrigerated.
Just like bottling really, self carbonated and kept for longer can get exceptionally good results. I wish I had a cellar ha...
and Hot Beef Jerky is a frenzy compliment, combination

 

[Dan Pratt]

Hoppy American Wheat 2

OG 1038
FG 1007
ABV 4.5%
IBU 18
EBC 6.5

50/50 mix of Pilsner and Wheat mashed at 65c for 60mins - sulphate @ 150ppm, cal chloride @ 50ppm targetted pH of 5.4 ( 100g of acidulated malt )

60min boil

Magnum @ 60mins = 8ibu
Citra into whirlpool @ 95c = 10ibu

US05 @ 18c under 5psi pressure

Transfer to dry hop corny keg with 28g each of Citra and Amarillo = 3g per L

 

[Gloveski]

2 lagers done today to try the new kegmenters outs

Myburger from brewing classic styles and a Bintang clone ...................oh take me back to bali .
Summer quaffers for the masses alergic to hops

 

[Hermies]

Well I was going to put down two brews on tuesday and ended up making the American Wheatie . My 3V HERMS systems PID decided to shit itself I turned the PID on and it began to flash 345.68 degrees on the PV so I couldn't use it . I borrowed the clubs grainfather as well for the day so I ended up brewing on it . Very impressed with it except for the boil . I ended up over sparging on volume and missed my SG by 2pts with a volume of 24lt into the fermenter .

 

[droid]

Lager today

One with a combo of WLP 802 Czech Budvejoice and WLP 830 German Lager
The other with US05, having another crack at a faux Lager.
Probably use both yeast cakes for bigger batches after.

Pils 95%
Acidulated 5%
Mashed at 63 for 2hrs
Magnum FWH
Hallertau Hersbrucker @ 30

4.89%abv

 

[shacked]

2 lagers done today to try the new kegmenters outs

Myburger from brewing classic styles and a Bintang clone ...................oh take me back to bali .
Summer quaffers for the masses alergic to hops

What's in the Bintang clone?

 

[manticle]

Germanish pils:
Best pils
Caramunich
Tettnanger and hall mitt
WLP southern german
Couple of decoctions
Time

 

[Gloveski]

What's in the Bintang clone?

Frome Clone brews book

Og 1.049 to 1.050
IBU 20
ABV 4.8%

Pilsner 95.3
Cara Hell 4.7%
90 min mash at 65.5
90 min boil
Saaz 60min
Saaz 15min
Saaz 3min

Using Brewman brewbuilder and beersmith my OG came in a little lower at 1.045

 

[Gloveski]

Frome Clone brews book

Og 1.049 to 1.050
IBU 20
ABV 4.8%

Pilsner 95.3
Cara Hell 4.7%
90 min mash at 65.5
90 min boil
Saaz 60min
Saaz 15min
Saaz 3min

Using Brewman brewbuilder and beersmith my OG came in a little lower at 1.045

Yeast asked for was Wyeast Kolsch or Wyeast Pilsen Lager I went with Pilsen Lager

 

[technobabble66]

Halfway through the boil:

Aussie Maltilicious

Vol=21.5L
OG=1.048
FG=1.007 (76-80% attenuation)
IBU=32
EBC=17.4
alc%=5.6

4.0kg grain (inc. the sugars)
36% Munich2 (Wey)
36% Boh Pilsner (Wey)
6% Aromatic (Ding)
3% Biscuit (Ding)
3% Melanoiden (Wey)
15% Raw sugar
1% Dark Brown sugar

15g Perle (~7.5%AA) + 10g Saaz (4.6%AA) @FWH
10g Perle + 15g Saaz @20mins (into cube)

68/72/78 for 70/20/20
17L Mash + 17L Sparge

2.7g CaCl2 + 1.2g CaSO4 + 0.7g MgSO4 + 0.2g Baking soda into Mash
2.7g CaCl2 + 1.2g CaSO4 + 0.7g MgSO4 + 0.3g Citric acid into Sparge
1.2g CaCl2 + 0.5g CaSO4 + 0.3g MgSO4 into Boil

Fermented with WLP-059 (2nd beer onto a yeast cake) at ~18°C
-------------------------------
No idea how this'll turn out, so fingers crossed!

 

[manticle]

What's the bicarbonate for TB?

 

[technobabble66]

According to the Bru'n Water spreadsheet, the recipe & salts i intended would hit pH5.3.
While i've targeted 5.3 previously, i'm generally trying to hit pH5.4 in my last several brews, to try to get a nice balance between conversion efficiency and smoother on the darker grains - most of these beers have been amber to darker. Even though this isn't a dark or roasty beer per se, the inclusion of biscuit & melanoiden, plus possibly the really high % of Munich2, made me think perhaps best to stick to pH5.4 for this one.
I was actually a bit surprised the recipe was initially going to hit 5.3, TBH.
So to bump it back up to 5.4, i needed 0.3-0.4g Baking Soda. I went slightly low to this just to be cautious (it seems wrong adding alkalising agent to the mash!), so added 0.2g instead.

 

[DU99]

Rye Brown Ale
American Brown Ale

Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 6.055
Total Hops (g): 28.00
Original Gravity (OG): 1.061 (°P): 15.0
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.99 %
Colour (SRM): 28.1 (EBC): 55.4
Bitterness (IBU): 27.6 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.087 kg Viking Pale Malt (50.98%)
1.425 kg Viking Rye Malt (23.53%)
0.950 kg Viking Cookie Malt (15.69%)
0.356 kg Pale Chocolate (5.88%)
0.237 kg CaraMunich 1 (3.91%)

Hop Bill
----------------
14.0 g CTZ Pellet (13.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
14.0 g Willamette Pellet (7.1% Alpha) @ 5 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
1/2 Whirfloc Tab
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Danstar BRY-97 American West Coast

 

[shacked]

Rye Brown Ale
American Brown Ale

Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 6.055
Total Hops (g): 28.00
Original Gravity (OG): 1.061 (°P): 15.0
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.99 %
Colour (SRM): 28.1 (EBC): 55.4
Bitterness (IBU): 27.6 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.087 kg American 2-Row (50.98%)
1.425 kg Viking Rye Malt (23.53%)
0.950 kg Viking Cookie Malt (15.69%)
0.356 kg Pale Chocolate (5.88%)
0.237 kg CaraMunich 1 (3.91%)

Hop Bill
----------------
14.0 g CTZ Pellet (13.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
14.0 g Willamette Pellet (7.1% Alpha) @ 5 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
1/2 Whirfloc Tab
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Danstar BRY-97 American West Coast

What is cookie malt?

 

[DU99]

cookie malt.....

MALT CHARACTER
Viking Pale Cookie Malt is produced by roasting high quality pilsner malt. The amylolytic activity of Cookie Malt is negligible. As its name stands Pale Cookie Malt contributes very mild and pleasant toasted cookie flavor and aromas with maltiness in it. Sweetness in this malt is rather low.

APPLICATIONS
Viking Pale Cookie Malt can be included in grist for any beer where nice golden color and typical mild toasted flavors are favored. Already with rather low dosage portions the effect on flavor can be noted. Typical dosage rate of Pale Cookie Malt is normally under 25%.

 

[shacked]

Sounds cool. Have you brewed with it before?

 

[DU99]

this my first brew with it..showed Cade(home make it) the recipe he reckon should be a nice beer

 

[Judanero]

Brewed today/ after work
Ryetskwod Russian Imperial Stout (No chill)

60% Maris Otter Floor malted
13% Flaked barley
5% Pale Choc
4% Roast barley
3% Brown malt
4% Light Crystal
3% Heritage Crystal
4% Rice hulls
4% Glucose (will add day 3 of ferment)
Heat strike water before work.
Mashed @ 64 for 3 hrs (mashed in at lunch, recirc'd until I got home from work) raised to 69 and held for 30, mashed out @ 76 for 15.
Fly sparge

FWH: EKG (13.1 ibu), Willamette (24.1 ibu) Styrian goldings (32.7 ibu)

Boil for 2.5 hrs, yeast nutrient @ 10, brewbrite at whirlpool.
Yeast is to be the yeast cake from an English brown I kegged yesterday, Wyeast 1187

Edit: OG=1.096

 

[tj2204]

American wheat

55 BB ale
45 BB wheat
25g Columbus, 50g Mosaic in cube for about 30 ibu
25g each Citra and Mosaic dry in fermenter then again in the keg
Mashed at 65.
1.047 og