Help Support Aussie Homebrewer by donating:

  1. We have implemented the ability to gift someone a Supporting Membership now! When you access the Upgrade page there is now a 'Gift' button. Once you click that you can enter a username to gift an account Upgrade to. Great way to help support this forum plus give some kudos to anyone who has helped you.
    Dismiss Notice

What are you brewing in 2017 ?

Discussion in 'Off Topic' started by JDW81, 1/1/17.

 

  1. Matplat

    Well-Known Member

    Joined:
    14/1/15
    Messages:
    1,232
    Likes Received:
    448
    Gender:
    Male
    Posted 19/1/17
    Are you suggesting that a grist of 100% MO will taste the same as a grist of 100% BB Pale Ale?

    I took the grain bill from a recipe published (in the UK I think) by the Young Henrys head brewer.

    YH Real Ale Clone.jpg
     
  2. labels

    Well-Known Member

    Joined:
    15/3/06
    Messages:
    606
    Likes Received:
    239
    Gender:
    Male
    Location:
    Gulfview Heights SA
    Posted 19/1/17
    Got one going right now.
    Tips? Plenty of info on this forum for lager brewing including a pretty comprehensive post from me a few years back. Pay attention to detail, detail, detail. Treat your yeast like princes and princesses, they are responsible for your beer and remember there is absolutely nowhere, anywhere for even the slightest hint of an off flavour to hide. Do not late or dry hop.
    If you fail first time do not give up.
     
    1 person likes this.
  3. Dan Pratt

    Well-Known Member

    Joined:
    28/1/10
    Messages:
    3,247
    Likes Received:
    1,251
    Gender:
    Male
    Posted 23/1/17
    Thanks Labels. fake blonde ale with w34/70 @ 15c and then using that yeast slurry to ferment the helles @ 9c.

    Before that I will make a keg filler with low abv and NC.

    Base Jumper Ale 2

    OG 1036
    FG 1006
    ABV 4%
    IBU 20
    Vol 20Lt - No Chill

    25% Ale
    25% Pils
    25% Vienna
    25% Wheat

    Acidulated malt also added, about 150g to drop pH to 5.2-5.3 during the mash - makes it nice and crisp.

    Mashed @ 65c for 45mins during the overnight mash

    Boiled for 60mins

    Galaxy and Mosaic @ WP = 20ibu ( calc as 20mins addition )

    Fermented with US05 @ 18c

    Dry Hopped with Galaxy and Mosaic 2.5g/L combined for 4days.

    :drinks:
     
  4. Rocker1986

    Well-Known Member

    Joined:
    28/4/12
    Messages:
    2,547
    Likes Received:
    1,069
    Gender:
    Male
    Location:
    Brisbane, QLD
    Posted 23/1/17
    I'm taking advantage of the public holiday on Thursday to do another brew day to keep the weekends free for the next little while. This time I'll be brewing my annual dark beer so it's ready for the winter. Last year I brewed a big heavy stout, this time I'm going back to an old favourite - my Ace of Spades Porter. This was first brewed some time in early 2013 I believe, and I have done it a few times since then. There have been some occasional comments on the amount of black malt in the recipe but for some reason it just works, so I've never changed it. I've also scaled it back to 21 litres, in order for it to be a 19L keg only batch.

    Ace of Spades Porter

    21L batch size, brewhouse efficiency 70%*

    Grains
    5.000 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 5 88.2 %
    0.310 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 6 5.5 %
    0.180 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 7 3.2 %
    0.090 kg Chocolate Malt (Thomas Fawcett) (1100.0 EBC) Grain 8 1.6 %
    0.090 kg Roasted Barley (Thomas Fawcett) (1350.0 EBC) Grain 9 1.6 %
    Mash for 90 minutes at 65C, mash out 78C 10 mins.

    Hops
    36.00 g Fuggle {5.40 %} - Boil 75.0 min Hop 10 21.3 IBUs
    27.00 g East Kent Goldings (EKG) {6.40 %} - Boil 60.0 min Hop 11 18.1 IBUs
    18.00 g Fuggle {5.40 %} - Boil 20.0 min Hop 12 6.2 IBUs
    18.00 g Goldings, East Kent {6.40 %} - Boil 10.0 min Hop 13 4.4 IBUs
    75 minute boil

    Yeast
    Wyeast 1469 West Yorkshire Ale yeast from starter, fermented at 18/19C, usual ale schedule.

    The Stats
    Est Original Gravity: 1.0591 SG
    Est Final Gravity: 1.0150 SG
    Estimated Alcohol by Vol: 5.8 %
    Bitterness: 51.4 IBUs
    Est Color: 78.3 EBC

    *I've dropped the BH efficiency to 70% for this batch; last time when I did the stout, which contained a bigger grain bill by about 1.5kg than this in 21L I hit 66%, so it's a bit of an unknown what I'll end up with, just going with an educated guess. It should be pretty close though. Hopefully I'll go over it a bit. The IBUs might be a bit over the style guide but the beer will have a few months to mellow before it goes on tap.
     
  5. murpho

    Active Member

    Joined:
    9/5/15
    Messages:
    44
    Likes Received:
    19
    Gender:
    Male
    Posted 23/1/17
    brew day yesterday, pitched this evening. Was aiming for an my first IPA but looks like it'll be more of a pale
    BIAB, no chill, crown urn
    Volume: 20L
    OG: 1052
    IBU ~ 70
    ABV: 5.5%

    6kg Gladfield American ale
    150g caramunich

    20g Galena @60 minutes
    120g Cascade cube
    60g Galaxy cube
    80g Cascade dry hop
    40g Galaxy dry hop

    MJ’s M42 new world strong ale

    Mash 90 minutes at 64c

    Cheers
     
  6. Dan Pratt

    Well-Known Member

    Joined:
    28/1/10
    Messages:
    3,247
    Likes Received:
    1,251
    Gender:
    Male
    Posted 24/1/17
    Hi Murph,

    i just checked the hops and IBU for that beer and you appear to have underestimated the contribution you will get.

    Assuming with no chill that all additions are +20mins

    20g Galena @ 60m + 20m = 80m, calculates to 39 IBU
    120g Cascade into cube + 20m = 20m, calculates to 72 IBU
    60g Galaxy into cube + 20m = 20m, calculates to 74 IBU

    total ibu = 185ibu (calculated, not actual)

    what temp did your wort go into the cube at ?
     
  7. Coodgee

    Well-Known Member

    Joined:
    3/1/05
    Messages:
    1,511
    Likes Received:
    649
    Gender:
    Male
    Location:
    Greenslopes, Brisbane
    Posted 26/1/17
    Two brews this weekend, the first a serious dry IPA and the second another iteration of Earle's Rogers clone:
    Code:
    
    
    Batch Size (fermenter): 23.00 l   
    Estimated OG: 1.062 SG
    Estimated Color: 9.3 EBC
    Estimated IBU: 54.9 IBUs
    
    Amt                   Name                                     Type          #        %/IBU         
    12.00 g               Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
    6.50 kg               Gladfield American Ale Malt (5.0 EBC)    Grain         2        100.0 %       
    100.00 g              Cascade [7.60 %] - Boil 20.0 min         Hop           3        43.2 IBUs     
    60.00 g               Citra [12.70 %] - Steep/Whirlpool  5.0 m Hop           4        7.1 IBUs      
    40.00 g               Nelson Sauvin [12.00 %] - Steep/Whirlpoo Hop           5        4.5 IBUs      
    2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         6        -             
    100.00 g              Citra [12.00 %] - Dry Hop 4.0 Days       Hop           7        0.0 IBUs      
    60.00 g               Nelson Sauvin [12.00 %] - Dry Hop 4.0 Da Hop           8        0.0 IBUs      
    
    
     
    1 person likes this.
  8. Matplat

    Well-Known Member

    Joined:
    14/1/15
    Messages:
    1,232
    Likes Received:
    448
    Gender:
    Male
    Posted 27/1/17
    That public holiday has fucked with my head, I keep thinking it's monday!!!
     
    2 people like this.
  9. Coodgee

    Well-Known Member

    Joined:
    3/1/05
    Messages:
    1,511
    Likes Received:
    649
    Gender:
    Male
    Location:
    Greenslopes, Brisbane
    Posted 27/1/17
    sounds like a tasty brew :p
     
  10. Yob

    Hop to it

    Joined:
    14/11/09
    Messages:
    15,036
    Likes Received:
    6,409
    Gender:
    Male
    Location:
    Ringwood, Melbourne
    Home Page:
    Posted 27/1/17
    Strarted with a BIPA with Mardoo, dunno the grist exactly...

    just completed what was going to be a Pale ale but ended up more deep amber by the end.. trying to use up all my existing grains sooner rather than later

    5kg export pils
    5kg JW Pale
    5kg wheat
    3kg Ding Biscuit

    half a handful of citric acid, cal sulphate..

    4 cubes + about 10L of starter wort.. about 95L @ 1050

    cube 1: Summer / Au Cascade
    cube 2: Crysat / Zythos
    cube 3: Citra / Mosaic
    cube 4: Riwaka / Huell Melon / Amarillo

    :beerbang:
     
    4 people like this.
  11. murpho

    Active Member

    Joined:
    9/5/15
    Messages:
    44
    Likes Received:
    19
    Gender:
    Male
    Posted 27/1/17
    Hi Pratty, yeah I well could have my ibus way off. The wort went into the cube 20 minutes after flame out at 90c. What do you think this will give me?
     
  12. Yob

    Hop to it

    Joined:
    14/11/09
    Messages:
    15,036
    Likes Received:
    6,409
    Gender:
    Male
    Location:
    Ringwood, Melbourne
    Home Page:
    Posted 27/1/17
    [​IMG]

    its actually deeper than this, this was diluted by 500ml then subsequently boiled over in the kitchen... first boilover in years damnit...

    pretty happy with the hue though.. Im calling it a Session Red IPA (cough cough wank)
     
    4 people like this.
  13. Coodgee

    Well-Known Member

    Joined:
    3/1/05
    Messages:
    1,511
    Likes Received:
    649
    Gender:
    Male
    Location:
    Greenslopes, Brisbane
    Posted 27/1/17
    So i ended up getting 79% efficiency instead of 70 and I'm looking at a 7.5% ipa now. Oopsie.
     
    1 person likes this.
  14. Dan Pratt

    Well-Known Member

    Joined:
    28/1/10
    Messages:
    3,247
    Likes Received:
    1,251
    Gender:
    Male
    Posted 27/1/17
    More ABV to handle the hops
     
  15. manticle

    Standing up for the Aussie Bottler

    Joined:
    27/9/08
    Messages:
    25,707
    Likes Received:
    6,117
    Gender:
    Male
    Location:
    Glenorchy, TAS
    Posted 27/1/17
    Very simple esb.

    Simple because it will be as close to single infusion as I ever get.
    Maris, heritage crystal, victory, mash in at 55, raise to 68 for 40, 72 for 10.

    Hop with fuggles and ekg, whitelabs london ale.
     
  16. A3k

    Well-Known Member

    Joined:
    7/2/07
    Messages:
    621
    Likes Received:
    18
    Gender:
    Male
    Home Page:
    Posted 31/1/17
    [SIZE=10.5pt]I brewed this on the weekend, currently in fermenter. Based largely on Deschutes Fresh Squeezed IPA Clones.[/SIZE]

    [SIZE=10.5pt]I’m really looking forward to this beer.[/SIZE]

    [SIZE=10.5pt]Volume: 45L (actually got 52L)[/SIZE]
    [SIZE=10.5pt]OG: 1.064 (actually got 1.059)[/SIZE]
    [SIZE=10.5pt]IBU: 56[/SIZE]
    [SIZE=10.5pt]Efficiency: 75% (actually 80%)[/SIZE]
    [SIZE=medium]Colour: 21EBC[/SIZE]

    [SIZE=medium]10kg Gladfield Ale Malt[/SIZE]
    [SIZE=medium]1.7kg Gladfield Munich Malt[/SIZE]
    [SIZE=medium]0.66kg Gladfield Dark Crystal Malt[/SIZE]
    [SIZE=medium]18g Simcoe @ 60m (13%AA)[/SIZE]
    [SIZE=medium]69g Citra @ 15m (12.7%AA)[/SIZE]
    [SIZE=medium]47g Simcoe @15m[/SIZE]
    [SIZE=medium]63g Citra (CUBE)[/SIZE]
    [SIZE=medium]65g Citra Dry Hop[/SIZE]
    [SIZE=medium]65g Mosaic Dry Hop[/SIZE]
    [SIZE=medium]BRY97 american ale yeast.[/SIZE]


    [SIZE=10.5pt]Didn’t have Mosaic on the day, so replaced with Simcoe for the boil, hoping to get mosaic by dry hop.[/SIZE]
    [SIZE=10.5pt]Stuffed up calcs and ended up with more beer at lower OG, but higher effecency, but that's ok. New computer, forgot to update brewery details on Beersmith.[/SIZE]

    Cheers
    Al
     
  17. droid

    somewhere on the slippery slope with a beer in han

    Joined:
    13/8/14
    Messages:
    2,090
    Likes Received:
    1,423
    Gender:
    Male
    Location:
    Eagle Point, VIC
    Posted 1/2/17
    Charger

    A fruity quaffer using Gigayeast Vermont IPA yeast so I can then brew a nice 8% East Coast pulp IPA with the cake

    Pils
    Carapils
    Some acidulated

    Magnum to 12ibu @ 60
    Simcoe
    Cascade
    Chinook or something totalling for a zero minute 20ibu addition

    Mosaic in the Keg maybe

    Going for 1044
    1008

    Mash 66

    Ferment at 18

    Yeah yeah
     
    2 people like this.
  18. Matplat

    Well-Known Member

    Joined:
    14/1/15
    Messages:
    1,232
    Likes Received:
    448
    Gender:
    Male
    Posted 1/2/17
    This weekends brew, I'm continuing on my current mid-strength trend, this will be my lowest ABV attempt yet, and my first no-chill batch for a good few months. Tap water at the moment is just way too hot for the immersion coil at the moment, chilling takes fucking ages!

    A BITTER GOODNESS
    Standard/Ordinary Bitter

    Recipe Specs
    ----------------
    Batch Size (L): 23.0
    Total Grain (kg): 3.990
    Total Hops (g): 50.00
    Original Gravity (OG): 1.038 (°P): 9.5
    Final Gravity (FG): 1.011 (°P): 2.8
    Alcohol by Volume (ABV): 3.48 %
    Colour (SRM): 12.6 (EBC): 24.9
    Bitterness (IBU): 31.9 (Tinseth - No Chill Adjusted)
    Brewhouse Efficiency (%): 70
    Boil Time (Minutes): 60

    Grain Bill
    ----------------
    3.700 kg Pale Ale Malt (92.73%)
    0.150 kg Crystal Medium (3.76%)
    0.140 kg Caraaroma (3.51%)

    Hop Bill
    ----------------
    30.0 g Challenger Pellet (6.5% Alpha) @ 60 Minutes (Boil) (1.3 g/L)
    20.0 g Challenger Pellet (6.5% Alpha) @ 0 Minutes (Boil) (0.9 g/L)

    Misc Bill
    ----------------
    6.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
    1.0 g Hydrochloric @ 60 Minutes (Mash)
    3.5 g Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
    2.0 g Hydrochloric @ 60 Minutes (Boil)

    Single step Infusion at 68°C for 60 Minutes.
    Fermented at 18°C with Wyeast 1968 - London ESB Ale


    Recipe Generated with BrewMate
     
  19. Coodgee

    Well-Known Member

    Joined:
    3/1/05
    Messages:
    1,511
    Likes Received:
    649
    Gender:
    Male
    Location:
    Greenslopes, Brisbane
    Posted 2/2/17
    ^^reckon that's enough crystal? might turn out a bit tepid? (I am not an very experienced OB brewer). I was thinking I don't have capacity to brew this weekend but you gave me the idea to try no chill. I'm doing a 5IBU gose/sour/cherry wheat sort of thing next which would suit no-chill perfectly. so might be able to knock one out afterall! What day are you brewing?
     
  20. Matplat

    Well-Known Member

    Joined:
    14/1/15
    Messages:
    1,232
    Likes Received:
    448
    Gender:
    Male
    Posted 2/2/17
    I thought it was, I mainly base crystal quantities, on the flavour descriptor of a given malt, and then use it until I get the colour where I want it, but maybe this is arse about? Now you've got me thinking.. I was sort of relying on using a higher mash temp to maintain a sufficiently high FG to prevent 'tepid' beer :D

    I will consult 'designing great beers' when I get home for some recommended crystal quantities....

    I've got a batch to bottle friday night so saturday is the forecasted brewday, provided SWMBO can keep bub inside until then! 36 weeks and counting....
     

Share This Page