What are you brewing in 2017 ?

[sp0rk]

Fiiiiiiiiine
Note, my latest version will be using BB Pale Malt


21L No Chill BIAB
1.038 OG
25 IBU
2.8kg ale malt
800g wheat malt
150g carapils

20g 7.1AA Perle @45
15g 4.6AA EKG @5
15g 3.6AA Hallertau in cube

mash in at 52C for 10, raise to 63C for 45, raise to 71C for 15 then mash out at 75C for 10

Either recultured Bridge Road Chevalier Saison yeast or Wyeast Brett/Saison blend

For the Hibiscus version, add 50g (thinking about doing a batch with 100g) of this tea @10
http://redsparrowteacompany.com.au/shop/hibiscus-rosella-organic/

 

[manticle]

I can edit the topic title if a: people would like me to

And b: if OP is happy.

 

[Diesel80]

Year of the Mid Strength bitters for me.

Will also brew my first Stout / Stouts!

Cheers,
D80

 

[mofox1]

.

 

[mofox1]

Wife has gone out, lets see if I can wrap this one up a couple of hours.

NZ Pale

Vol: 23L
OG: 1.045
IBU: 35
SRM: 8.1

95% Gladfields American Ale
5% CaraBohemian

5g Pacific Jade & 5g Brooklyn FWH
10g Pacific Jade & 10g Brooklyn @ 0min
10g Pacific Jade & 10g Brooklyn in the cube @ 80degC

Mashed in at 55 degC (hot water system), ramped to 66 degC in ~10min (thank you 5.5kW element) for 30min, now at 70degC for another 20 before I transfer to the kettle. Boil will begin as soon as sweet wort covers elt (~12L).

Out of acidualted malt and gypsum (fkn holiday clousures!), so 1/2 tspn of citric + 4g each of Epsom & CaCl should do the trick. Mash pH around 5.1 @ mash temp, so looking okay.

Only picked the hops after mash in.

Will probably dry hop with Brooklyn and (NZ) Cascade. Yeast will be US-05 or similar. Or maybe WLP041 - Pacific Ale, its got a nice "soft" character... a little more malty than 05.

 

[murpho]

Today was my second full volume all grain batch , another smash after the first being a gladfield american ale/vic secret smash

19L BIAB no chill
OG: 1048
IBU ~ 45

4kg Maris Otter

20g Ella @20 minutes
20g Ella @0 minutes
20g Ella @cube
40g Ella dry hop

US-05

Loving the brew in a bag set up gotta say, lottsa fun.

Cheers,
Tom

 

[shacked]

Playing around with my English bitter recipe with back-to-back no-chill BIAB batches:

Batch 1:

93% Simpsons MO
4% Muntons crystal 60
2% TF dark crystal
1% Castle aromatic

OG 1.044

25 IBU: 17 from Jester at FWH then 9 IBU from Jester, Challenger and Styrians in the cube.

Batch 2:

90% Loughran stout malt
5% Heritage crystal
3% Bairds torrified wheat
2% Castle aromatic

OG 1.044

29 IBU: 19 from Jester at FWH and 10 from Challenger and Northdown in the cube.

Yeast... hmmmm probably London ale or 002. Not sure yet. Both will get a keg hop of some description.

 

[mofox1]

Wife has gone out, lets see if I can wrap this one up a couple of hours.

Success! Closed the shed up 20mins before guilt free brew time ran out.

I now have the very dangerous proof that I am able to start brewing with absolutely no recipe at noon, end up with beer before dinner, and still not get into trouble for brewing.

Also ended up over gravity (1.050) and over volume (extra litre into a starter flask). Will need to dilute back (which should also help counteract the heavy hop-thumb).

 

[GABBA110360]

I just finished doing a version of this little fella today and changed slightly from my last attempt which was good .
46l batch
6.0 k bb ale
3.0 k bb pale ale
1.5 k jw munich
1.0 k wheat malt
0.5 k carapils
0.2 acidulated malt

mash 67c
boil 90 min
25g chinook @60
50gcascade
50g chinook both in cubes

dry hop
80 cascade
80 chinook

undecided on yeast as yet us-05 last time but could be 1272 or bry-97 which I have
no chill
sg 1.056
fg 1.014
abv 5.5%
IBU 35.8 NO CHILL

Mash in 35c ramp up 52 for 20
rampup 67 for 60 min
heat to 76 rest 10

should result a bit more malty and hoppy than my past attempt
cheers

 

[lost at sea]

first brew/s of 2017 today, back to back brew days as well,

im happy that i got my brew day time down to 5 hours as well on my 2nd ever BIAB/NC, from heating strike water to finished cleaning and setting up for the following day brew.
set up all my equipment and filled urn with water the evening before, so first thing in the morn get the urn cranking as soon as i wake up. clean up as you go. finished lunch time.

today i knocked out a DSGA to get my groove back.

all amarillo
22g @ 60
25g @ whirlpool
25g @ cube

mashed at 66c

only 3 points off my expected gravity as well. good start.

tomorrow is first crack at a pacific ale.
81.5% ale malt
9.3% flaked wheat
9.2% flaked oats

mash at 66c

11g galaxy @ 60
10g galaxy @ cube
35g galaxy dryhop

taking it easy on the galaxy as its my first brew with it, heard it packs a punch so ill bump it up next time round if required.

 

[Coodgee]

^^ you want 6g/l to get close

 

[lost at sea]

^^ you want 6g/l to get close

cheers, just testing the water with galaxy for this one. will crank it up next keg. just making sure i get the bittering right first.

 

[GABBA110360]

while i'm on a roll yesterdays effort
46l
11.0 k bb ale
1.2 simp cryst pale
0.2 carapils

30g cascade @ 60

100 cascade
25g galaxy both in cube

dry hop
50 g galaxy

mash 65
yeast 1272

sg 1.056
fg 1.014
IBU 38.2 NO CHILL

 

[Dan Pratt]

first brew/s of 2017 today, back to back brew days as well,


tomorrow is first crack at a pacific ale.
81.5% ale malt
9.3% flaked wheat
9.2% flaked oats

mash at 66c

11g galaxy @ 60
10g galaxy @ cube
35g galaxy dryhop

taking it easy on the galaxy as its my first brew with it, heard it packs a punch so ill bump it up next time round if required.

Mash it at 65c for a dryer finish, also don't bitter it @ 60mins with Galaxy, just get all the Ibu from the cube addition

 

[Dan Pratt]

This was supposed to be made last year but didn't get it done, so mashing in tonight for an overnight mash.

North East IPA ( chloride forward with Vermont Yeast )

OG 1055
FG 1010
ABV 5.6%
IBU 50
EBC 9

41% Ale
41% Pils
18% Rolled Oats
Plus some acidulated for lower pH

Chloride 135ppm
Sulphate 75ppm

Mashed at 65c for 60mins

60min boil

Warrior @ 60m = 35ibu
28g each - Citra, Galaxy & Mosaic @ WP = 15ibu
Chilled to 75c, another 28g each same hops for 20m WP

Fermented with Whitelabs Vermont Yeast

Dry hoped twice:
42g Citra, 21g Mosaic, 14g Galaxy

 

[lost at sea]

Mash it at 65c for a dryer finish, also don't bitter it @ 60mins with Galaxy, just get all the Ibu from the cube addition

thanks for the tip. so your saying add the 60 in the cube instead?

 

[Dan Pratt]

thanks for the tip. so your saying add the 60 in the cube instead?

Yep no 60min addition. Calculate the cube addition as 20mins and put those hops into the cube.

 

[kevo]

Sorry for the 'more often' post - didn't brew much in 2016 and would like to remedy that this year.

So!

Have just ordered grain for...

Robust Porter
60 Shilling
US Pale Ale

:icon_cheers:

 

[SBOB]

Yep no 60min addition. Calculate the cube addition as 20mins and put those hops into the cube.

Which is what I was brewing today


Pacific Ale
OG 1046
FG 1010
ABV 4.7%
IBU 38
EBC 7

60% BB Pale Ale
40% JW Wheat

Mashed at 65c for 60mins
90min boil

40g Galaxy @ 0m (Cube) = 38ibu

Fermented with WLP029
Dry hoped:
50g Galaxy

 

[Dan Pratt]

^ ^ your ibu seems to high at 38, SW pacific ale is about 20.

How did you calculate the cube hops?