What are you brewing in 2017 ?

[Matplat]

You've got 1.9 Kg MO and 1.9Kg of pale ale. MO is a pale ale malt so what's the point?

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.

 

[labels]

^ ^ Hi Labels,

Im planning a Helles inteh coming months, do you make that style aswell as lagers? any tips

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.

 

[Dan Pratt]

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:

 

[Rocker1986]

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.

 

[murpho]

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

 

[Dan Pratt]

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

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 ?

 

[Coodgee]

Two brews this weekend, the first a serious dry IPA and the second another iteration of Earle's Rogers clone:

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

 

[Matplat]

That public holiday has ****** with my head, I keep thinking it's monday!!!

 

[Coodgee]

That public holiday has ****** with my head, I keep thinking it's monday!!!

sounds like a tasty brew

 

[Yob]

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:

 

[murpho]

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 ?

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?

 

[Yob]

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:

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 ****)

 

[Coodgee]

So i ended up getting 79% efficiency instead of 70 and I'm looking at a 7.5% ipa now. Oopsie.

 

[Dan Pratt]

More ABV to handle the hops

 

[manticle]

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.

 

[A3k]

[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

 

[droid]

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

 

[Matplat]

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 ******* 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

 

[Coodgee]

^^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?

 

[Matplat]

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

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....