What are you brewing in 2017 ?

Discussion in 'The Pub' started by JDW81, 1/1/17.

 

  1. Rocker1986

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    Posted 17/11/17
    Grabbed some Styrian Goldings from CB on Wednesday, so will put most if not all of them into an ESB tomorrow. Maybe not strictly to style with all the late hops but meh, I want to see what it tastes like as I've never used it before.

    25 litre batch, 75% brewhouse efficiency.

    Water and Treatment
    36.00 l Brisbane Water (ESB) Water 1 -
    4.54 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -

    Grains
    4.500 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 3 91.8 %
    0.200 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 4 4.1 %
    0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 5 2.0 %
    0.100 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 2.0 %
    Mashed at 67C or so for 60-70 minutes, raised to 72C for 15 minutes before mash out at 78C

    Hops
    20.00 g Styrian Goldings {2.60 %} - First Wort 75.0 min Hop 7 5.8 IBUs
    42.00 g Fuggle {5.40 %} - Boil 60.0 min Hop 8 22.0 IBUs
    20.00 g Styrian Goldings {2.60 %} - Boil 20.0 min Hop 9 3.1 IBUs
    20.00 g Styrian Goldings {2.60 %} - Boil 10.0 min Hop 10 1.8 IBUs
    20.00 g Styrian Goldings {2.60 %} - Steep/Whirlpool 15.0 min Hop 11 1.3 IBUs
    75 minute boil
    Will probably dry hop it with the leftover Styrians even though it's only gonna be 10g [​IMG]

    Yeast
    Wyeast 1469 West Yorkshire Ale, 10th generation fermented at 20C.

    The Stats
    Est Original Gravity: 1.0461 SG
    Est Final Gravity: 1.0135 SG
    Estimated Alcohol by Vol: 4.3 %
    Bitterness: 33.9 IBUs
    Est Color: 17.3 EBC
     
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  2. Matplat

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    Posted 17/11/17
    Another S&W (ish) beer:

    1.5kg Pale Ale Malt
    1kg Vienna
    2kg Wheat

    5g Magnum @60
    25g Galaxy @5
    25g Galaxy @0
    50g Galaxy dry hop for 4 days

    1.048 OG @ 75% brewhouse eff
    18 IBU

    Mashed at 64 for probably 3 hours by the time the kids are asleep.

    Fresh jar of WY1272 from my last pale ale ready to be pitched.

    Will be the first time breaking out the chiller for a while, this beer deserves it!
     
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  3. Coodgee

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    Posted 17/11/17
    ^sounds like a goer. like a stone and wood with a bit more maltiness and alcohol. I like my S&W clone with at least 120grams of galaxy dry hopped for 2 days at fermentation temp and then crash chill. ya want to smell it :)
     
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  4. Phoney

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    Posted 17/11/17
    Thinking about putting down summer ales for xmas this weekend. ~4.5% ABV

    80% Pale
    10% flaked corn
    5% carapils
    5% biscuit
    Willamette @ 60 & 5 to 25IBU (maybe some czech saaz, if I have enough leftover)
    WY2565 Kolsch

    84% Pils
    10% wheat
    5% Carapils
    1% Acid
    Magnum @ 60 to 30IBU
    Galaxy and and something (moteuka? citra? centennial?) late
    WY1450 Denny's fave.
     
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  5. Schikitar

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    Posted 17/11/17
    I really like centennial, haven't used moteuka yet though so can't comment on that..
     
  6. Gloveski

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    Posted 17/11/17
    Last few days I put down brewman's S & W pacific Ale clone and a Fullers ESB clone with some wyeast 1968. First time using this yeast
     
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  7. Matplat

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    Posted 17/11/17
    You can look forward to deliciousness.... 1968 is a ripper!
     
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  8. Dan Pratt

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    Posted 19/11/17
    after a solid run of No Chill beers to get some kegs filled, time for a chilled IPA.

    Planned for this weekend:

    Stupid Ego IPA

    OG 1063
    FG 1010
    ABV 7%
    IBU 55
    EBC 9.5

    100% Maris Otter - mashed overnight - 20c/120m, 52c/30m, 65c/60m, 72c/30m, 76c/180m

    Target pH = 5.4, sulphate in mash = 200ppm, chloride in mash 50ppm

    90min boil - add another 100ppm sulphate and 30ppm chloride @ 10m with the whirlfloc

    @ 90m - Warrior = 35ibu
    @ 5m - Amarillo/Centennial = 20ibu

    Transfer to FV and ferment at 18c under 7psi pressure

    Dry hopped with Citra/Columbus for 4days = 6g per litre

    :bowdown:
     
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  9. seamad

    beer dog

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    Posted 22/11/17
    Haven't brewed in a while, no beers on tap, family at my place for Xmas, time to pull the finger out.
    My system is a double batch, normally my brother helps out and we do 2 brews on a brewday so 4 cubes so we get 2 kegs each. Didn't have time for a double today, so did a base beer with some different cube additions to the second for a bit of Xmas variety.
    Pale Ale
    1.050
    TFFMMO 90%
    Carared 5%
    Pale wheat 5%
    Mash 54/10;62/30;70/30;76/15
    70 min boil,
    Simcoe @60 to 15ibu
    Ca salts added mash/boil

    Cube 1 2g/l NZ Cascade flowers. Dry hop same
    Cube2 2g/l Citra, dry hop same + 200g Carafa II,100g pale choc cold steeped in 1.2l water overnight, boiled 15 minutes and added to cube.
    Ferment both 1272
     
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  10. Judanero

    Yeast maketh the beer.

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    Posted 26/11/17

    So I bottled this today, about half into champagne bottles and half into some 640ml bottles- planning on dipping in wax and maybe even some half decent labels as I'll go to the trouble of cellaring them for a while.

    Fermented at 20c for 5 days then rose to 22c, final gravity was 1.012 though which is a lot lower than I was expecting, a little worried that it won't have enough body and kind of regretting adding the glucose.. Hydrometer sample tasted good though, 1187 is a great yeast with a little TLC
     
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  11. Coodgee

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    Posted 27/11/17
    7th iteration of Earle's Rogers clone. This one changes slightly every single brew. This iteration is dropping the OG a few points to get closer to a true midstrength (3.7% down from 4.2%) and changing to flowers instead of pellets with a big hop stand once the wort gets down to 85 degrees. Trying to get that big hop flavour from true Rogers. this will be a double batch.

    Batch Size (fermenter): 45.00 l
    Estimated OG: 1.037 SG
    Estimated Color: 20.2 EBC
    Estimated IBU: 24.8 IBUs
    Brewhouse Efficiency: 73.00 %


    Ingredients:
    ------------
    Amt Name Type # %/IBU
    45.00 l Brisbane Water 1 -
    2.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
    2.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
    3.80 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 4 52.4 %
    1.50 kg Munich II (Weyermann) (22.0 EBC) Grain 5 20.7 %
    1.50 kg Vienna Malt (Weyermann) (8.0 EBC) Grain 6 20.7 %
    0.40 kg Caramunich III (Weyermann) (139.9 EBC) Grain 7 5.5 %
    0.05 kg Carafa Special III (Weyermann) (1300.0 E Grain 8 0.7 %
    100.00 g Cascade [7.00 %] - Boil 20.0 min Hop 9 23.1 IBUs
    0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
    200.00 g Cascade [7.00 %] - Steep/Whirlpool 1.0 Hop 11 1.6 IBUs
    2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -

    ----------------------------
    Name Step Temperat Step Time
    Sacc Rest 68.0 C 60 min
    Mash Out 75.0 C 10 min
     
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  12. stewy

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    Posted 28/11/17
    IPA

    Marris Otter - 84%
    Munich - 11.5%
    Crystal 40 - 4.5%

    Shit load of hops (350 grams total), first addition at 20mins.
    Total IBUS 58
    ABV 7%
    Hops - Citra, Cascade, Amarillo, Ahtunum, Simcoe

    Very smashable.

    IMG_1511853119.366626.jpg
     
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  13. Coodgee

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    Posted 28/11/17
    ^ sounds and looks like a very nice beer.
     
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  14. Dan Pratt

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    Posted 29/11/17
    ^ ^ Munich and crystal......kittens at the ready.
     
  15. Coodgee

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    Posted 29/11/17
    ^ call it a red IPA and calm down :cheers:
     
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  16. mofox1

    Wubba lubba dub dub!

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    Posted 3/12/17
    Misso getting into the brewing game. Small batch raspberry wine.

    Super stoked... This is barely a week or so after getting a cheese cave (bar fridge and temp controller) which is now maturing four rounds of (soon to be) brie. And follows various sourkraut and fermented chilli batches.

    #complementaryhobbies #brewingwin

    IMG_20171130_215235.jpg
     
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  17. mofox1

    Wubba lubba dub dub!

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    Posted 4/12/17
    The sun is shining and the burrs are forming...

    Triple batch Special Bitter.

    1.048, 36 ibu

    TF Golden Promise, amber & xtal.
    EKG + Perle in kettle & cube.

    IMG_20171205_084237.jpg
     
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  18. Dan Pratt

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    Posted 8/12/17 at 12:11 AM
    The Frohmuller Pale Ale

    OG 1.051
    FG 1.010
    ABV 5.2%
    IBU 32
    EBC 9.5
    Vol 20L

    Mashed @ 66c for 90mins

    68% Base Malt
    15 % Vienna
    3% Light Crystal
    3% Oats
    2% Acidulated

    90min boil

    FWH - Simcoe = 15ibu
    10min - Amarillo/Centennial = 17ibu
    80c Whirlpool - Amarillo/Centennial = 2.5g per L for about 20mins

    Fermented with BRY97 west coast @ 18c and 7psi

    Dry Hopped with CITRA using 3g per L

    :party:
     
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  19. Schikitar

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    Posted 8/12/17 at 1:14 AM
    I'm looking to do a light but fruity pale (something in the 4.5% region).. something similar to, or a clone of, the Kaiju! Crush.. anyone have any recipe suggestions? Also a fan of the Two Birds Passion Victim..
     
  20. laxation

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    Posted 8/12/17 at 1:30 AM
    I did a 'grapefruit' beer that was delicious, but not very grape-fruity. Next time I will add some juice as well as zest.

    79% pale malt
    10% munich
    5% rye
    4% Caraamber
    2% Acid

    15g Cita FWH (20ibu)
    30g ea of Simcoe, Cascade, Citra in the cube (12, 5, 11 IBUs)
    Dry hop with 45g ea of Simcoe and Citra

    Soak the yellow bit of the peel from 4 grapefruit in vodka, leave in fridge for a few days. (Dont get any white)
    2 days before cold crash, add the vodka/skin mix like a dry hop.
    It's at this point I would add the juice from the grapefruit as well, but if you're not going for that then don't worry!

    (or there is this: http://brewgr.com/recipe/35401/backdoor-brewing-kaiju-krush-v1-american-pale-ale-recipe)
     
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