What are you brewing in 2017 ?

[Rocker1986]

After moving house in August, I have done a few batches, but haven't posted any of them until now. Things have finally largely settled here as we continue gathering household items.

I brewed this on Sunday, another Bohemian Pilsner. Nice to not need so many hops with this lot of 3.8% AA.

21 litre batch, based on 75% brewhouse efficiency. Estimated mash efficiency 89.3% (ended up with 89.2%).

Water and Treatment
33L distilled water
0.44 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
0.40 g Chalk (Mash 60.0 mins) Water Agent 3 -
0.34 g Baking Soda (Mash 60.0 mins) Water Agent 4 -
0.32 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 -

Grains
4.000 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 6 94.0 %
0.150 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.5 %
0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 2.3 %
0.006 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.2 %
Hochkurz mash schedule: 63C for 40 minutes, 72C for 20 minutes, 78C mash out.

Hops
40.00 g Saaz {3.80 %} - First Wort 90.0 min Hop 10 20.2 IBUs
25.00 g Saaz {3.80 %} - Boil 80.0 min Hop 11 11.3 IBUs
35.00 g Saaz {3.80 %} - Boil 15.0 min Hop 12 7.5 IBUs
30.00 g Saaz {3.80 %} - Steep/Whirlpool 15.0 min Hop 13 3.2 IBUs
90 minute boil

Yeast
Wyeast 2000 Budvar Lager. Ferment using usual lager schedule.

The Stats
Est Original Gravity: 1.0477 SG (Actual 1.0458, but probably get 22L in the FV)
Est Final Gravity: 1.0080 SG*
Estimated Alcohol by Vol: 5.2 %
Bitterness: 42.2 IBUs
Est Color: 9.3 EBC

I've been finding those flameout additions of Saaz quite nice in these batches since I started doing it. There were some warnings of grassiness from it but I haven't noticed any.

*This will probably be more like 1.010-11; for some reason I can't really get Beersmith to accurately predict FGs when I use those stepped mash schedules.. maybe I should just input it as a single infusion and adjust the temp to fit what I get in reality.

 

[Dan Pratt]

*This will probably be more like 1.010-11; for some reason I can't really get Beersmith to accurately predict FGs when I use those stepped mash schedules.. maybe I should just input it as a single infusion and adjust the temp to fit what I get in reality.

Yeah Beersmith doesnt calculate mash temps below 64c, fk knows why not when its not uncommon to mash at 62 or 63 for lager style beers.

 

[Rocker1986]

Yeah Beersmith doesnt calculate mash temps below 64c, fk knows why not when its not uncommon to mash at 62 or 63 for lager style beers.

That's bloody stupid innit haha... I'll just use a single infusion temp that lines up with my actual FG readings then, until they fix it anyway.

 

[Cocko]

I am fermenting some FWK and caseswap cubes... after that.. I will be brewing th cubes.

 

[mofox1]

I am fermenting some FWK and caseswap cubes... after that.. I will be brewing th cubes.

Good one.. if they're the cubes from your swap you better check they aren't already fermented.

I was filling them (well, some of), and I know what I saw!

 

[Cocko]

Good one.. if they're the cubes from your swap you better check they aren't already fermented.

I was filling them (well, some of), and I know what I saw!

One survived and one swelled..... I don't understand, drunk me said it would be fine... hmm...

 

[Mardoo]

You need to hire a new drunk me.

 

[good4whatAlesU]

Crushing grain to brew tomorrow; 11L or so in fermenter to fill a 9.5L keg.

1kg Simpsons Golden Promise
1kg Gladfield Ale Malt
0.5kg Homemade Pale Malt

60min 7g NZ Cascade
20min 7g NZ Cascade
0min 5g LupulN Citra

 

[Danscraftbeer]

Galactic Saison 43lt brew. No Chill.

Always stubourne to step out of the box a little for persuits of home brew uniqueness
so its a twist on the Saison thang..

OG = 1.049
FG = ~1.009 ?? messed around mash temps may get higher, new yeast with Brett may get lower? Unknown...
IBU = 24
EBV = 13
ABV = ~5.2%

5.8kg Wey Pilsner = 66.7%
0.9kg Wheat malt = 10.3%
0.65kg Melanoiden = 7.5%
0.65kg Munick Dark = 7.5%
0.2kg Acidulated = 2.3%
0.5kg Raw Sugar added to cubes.
6g Gypsum. 4g Calcium Chloride. 2g Epsom Salts. Messed around mash temps average 66c. pH scores 5.2 Yay!

90min boil
23g EKG First Wort Hop = 7.0 IBU
80g Galaxy Cube addition calculated as 15m steep/whirl. = 17 IBU

WLP 4626 Saison/Brettanomyces Blend. Pressure fermented at around 23c see what happens. It may need ageing to blend out properly.

 

[Judanero]

I split a batch into two 11L cubes during the week, 5L Wyeast 3787 starter is chilling at the moment, will pitch tomorrow afternoon.

Ryetskwod Tripel (no chill)

61% Heidelberg
15% Vienna
4% Rice Hulls
20% Glucose (Will add day 3 of ferment)

Mashed at 62 for 40, 68 for 40, mashed out at 76 for 15, (mash water was treated with lactic acid, CaCl and CaSO4)

FWH Tettnang (27 ibu)

90 min boil (7L was aggressively boiled on stove top to add back into cube)
Cube hop: 3 Mittelfrueh hop plugs for ~ 5 ibu

OG: 1.082

Wyeast 2308 starter should be at high krausen in the morning so will pitch the whole lot then.

Ryetskwod Hoppy lager (no chill)

76% Heidelberg
19% Vienna
5% Rice hulls

Mashed at 62 for 40, 68 for 40, mashed out at 76 for 15, (mash water was treated with lactic acid, CaCl and CaSO4)

FWH Tettnang (27 ibu)
Cube hop: 5g Citra (LupuLN2) NB: I don't think aroma is ever going to be a problem again using this stuff!! Quality.

OG: 1.052

 

[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!!!

View attachment 109205
View attachment 109206

 

[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!!!

View attachment 109205
View attachment 109206
View attachment 109201View attachment 109202View attachment 109203

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