What are you brewing in 2017 ?

[Dan Pratt]

This beer is made for the yeast cake for my planned Helles and then subsequent IPL :beerbang:

Fake Blonde 2

OG 1048
FG 1010
ABV 5.1%
IBU 28

Mashed @ 64c for a dry finish

80% Ale
15% Wheat
5% Carapils

60min Boil

Northern Brewer @ 60m = 15ibu
Centennial @ WP = 13ibu

Fermented with Lager Yeast Strain W34/70 @ 15c - rehydrated and will raise 1c each day after 72hrs of fermentation.

Dry Hopped in dry hopping vessel with 6 hops combo = 2g/L ( Citra, Simcoe, Centennial, Rakua, Nelson Sav, Amarillo )

 

[technobabble66]

My latest version of a Roger's Ale clone.

Vol = 22L
OG = 1.040
FG = 1.013
IBU = 24
EBC = 30.5
alc% = 3.8%

1.39kg Ale, Viking (34.8%)
1kg Vienna, Viking (25%)
1kg Munich, Viking (25%)
0.24kg Heritage Crystal, Simpsons (6%)
0.24kg CaraPils, Wey (6%)
0.06kg Midnight Wheat, Briess (1.5%)
0.007kg Acidulated, Wey (1.8%)

11g EKG (5.7%) @FWH
10g each of EKG, Galaxy flowers (11.1%) & Cascade (6.8%) into the cube (@20mins)
10g EKG dry hopped (maybe)

Pitched onto a Mangrove Jacks M44 yeast cake.

Mashed & initial boil on the 9th. Finished boil and cubed on the 11th, pitched onto a yeast cake today, on the 13th.

 

[nosco]

Use the entire yeast cake!! :super: the more yeast the better at these low temps

When this batch is finished, cold crash the beer to 4c for packaging. At the same time chill the 2nd cube of pils wort to 4c.

Pitch the 4c chilled wort into the yeast cake which is at teh same temp, free rise to 9c for ferment.

I give it a 2-3mins blast of pure O2 aswell.

Checked this morning after 12 hours from pitching. Its bubbling slowly through the blow off tube. I chilled the first cube to 7c. After it went in the BB it warmed up to 8c. I did give it a 1min blast of o2 but it started foaming through the grommet hole in the lid. Not much head space on a BB. I always forget to give another blast at 10 hours. Ill try it next one. They might be slightly different beers with the extra yeast and o2 planned for the 2nd cube.

 

[Midnight Brew]

It's the first time in years and brings back many memories. A Midnight Brew.

Sons of Zeus II
55L
1.065
65IBU
27ish EBC
7%is ABV

55% Munich
29% Wheat
5% Abbey
1% Midnight Wheat
10% Sugarz post boil

52/62/67/72/78 for 10/10/50/10/180 (overnight 5am mash finish)

FWH: CTZ to 11 IBU
Cube and DH CTZ, Apollo and Bravo

Got the Braumeister testing its limits. 13.5KG grain in 55L was too thick for my liking so adjusted top plate and added an extra 10L water. Will sparge 10L around 5am. Aiming to be finished by 7am. Planned on mashing in at 11pm but due to setting up, updating software, mucking around and a few trial and errors its finally mashed in and raising up to the first rest. Going into 5x 11L cubes each with a different yeast and will ferment one by one throughout the year to fill a party keg as I want/need them.

I had brewed a similar version of this a few years back as a swap beer but used red x and wheat. This time using what I have on hand and adding some dirty sugarz.

The iPod is on charge, there is an unusual but enjoyable silence, the sparge water measured and treated. Alarm set. Time to catch some z's.

 

[shacked]

Just mashing out a blonde ale, or it is called a summer ale now... or is it an XPA...or a pacific or garden ale... I can't keep track.

80% JW Trad
10% Gladfield Toffee
5% Vienna - bestmalz
5% Torrified wheat - bairds

Mashed at 65 for 90 mins. Added a little gypsum, cal chloride and epsom 5/5/3g.

Shooting for an OG of 1.043 and ABV of 4.2% with an IBU of 24 as follows:

8 IBU mosaic FWH
8 IBU mosaic cube
8 IBU citra cube

yeast... ahh.. maybe some third generation WLP013 - London Ale or some 002.

 

[fw00r]

Interesting, Thanks for the feedback all, Will have to see how it goes!
Tasted fine from the hydro sample... but that was with a 1.051 level of sweetness.

Quoting myself to report back: Harshness from Galaxy bittering addition was not really present for me!

 

[technobabble66]

Mashing a quaffable Oaty Saison - it's going to be the next Big Thing, trust me! B)

Le Coup D'Avoine
(The Oat Hit)

Vol=23L
OG=1.043
FG=1.007
IBU=21.2
EBC=8
alc%=5.0

3.1kg (77.5%) Boh Pils, Wey
0.4kg (10%) Instant Oats, Coles brand (lightly toasted in the pot/pan for 10mins first)
0.2kg (5%) Aromatic, Ding
0.1kg (2.5%) Acidulated, Wey
0.2kg (5%) white sugar, inverted with cream of tartar at 110°C for 15mins, then raised to 145°C to colour a little to golden.

25g Hall Mitt (2.6%AA) + 20g Styrians (2.6%AA) @ FWH
20g Hall Mitt + 20g Styrians @ 20mins (cube)
maybe some dry hopping of a little of either styrians or simcoe.

Mashed the 400g oats plus 400g pils + 20g acidulated with 2.5L water at 44°C for 30mins as a beta-glucanase rest, then raised to 64°C while i got everything else ready.
Mash schedule was 55/64/68/72/78 for 5/50/30/20/2

To be a starter for a WLP-530 yeast cake. Fermented at 18°C.

 

[droid]

Saturday = 44ltr Saison with wlp590/648 2ndry with apricots, needed quick.

Sunday = RIS with GigaYeast Sour Cherry Funk long-term ferment/condition

^ and we can scrap the above because the grain didn't arrive express today via Star-Track not sure where the problem is but I'd like my $18 back in freight for 5kg of acidulated grain!
No brewing this weekend now, can't do during the next week and next weekend is beerfest so that's me fecked for at least a fortnight.

but on a lighter note I'm sending my brew energy outwards to help my fellow brewers with some good brew vibes this weekend in their brew-houses

 

[paulyman]

Have a mate staying the weekend who wanted to see how to brew something more than a cider. So pulled the GF out after dinner and put down Jamil's Brewing with Style California Common. Adapted for No Chill so he can take the cube home with him on Sunday.

 

[technobabble66]

Well done, paulyman. Good on ya for promoting the home brewing scene! And sneaking out a cube for yourself, i'm assuming
Hopefully you sent him home with some yeast as well

 

[droid]

First brew with water adjustments hooray! Going to see how a 64degC mash goes.

Title: APA Feb 2017 with water adj

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 48 liters (ending kettle volume)
Boil Size: 60 liters
Boil Gravity: 1.036
Efficiency: 67.5% (ending kettle)


STATS:
Original Gravity: 1.045
Final Gravity: 1.008
ABV (standard): 4.96%
IBU (tinseth): 33.45
SRM (morey): 5

FERMENTABLES:
6 kg - American - Pale 2-Row (57.1%)
4 kg - German - Wheat Malt (38.1%)
0.25 kg - German - CaraRed (2.4%)
0.25 kg - German - CaraMunich I (2.4%)

HOPS:
15 g - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 13.45
25 g - Citra, Type: Pellet, AA: 14.3, Use: Whirlpool for 0 min at 99 °C, IBU: 7.45
25 g - Simcoe, Type: Pellet, AA: 12.9, Use: Whirlpool for 0 min at 99 °C, IBU: 6.72
40 g - Amarillo, Type: Pellet, AA: 7, Use: Whirlpool for 0 min at 99 °C, IBU: 5.83

MASH GUIDELINES:
1) Infusion, Temp: 64 C, Time: 90 min, Amount: 31 L
Starting Mash Thickness: 3 L/kg

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Fermentation Temp: 18 C

TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
HCO3: 0

 

[good4whatAlesU]

Another Stout for me today.

Gladfield Ale and Pilsner malts/Gladfield roast barley etc.

1/2 dark grains in mash and 1/2 cold steeped.

Hops not sure yet, I'll see what's in the freezer.

 

[tj2204]

Vienna APA thingie

100% wey Vienna to about 1.048
Mash 65-66
Centennial, chinook, mosaic cube
Maybe tiny centennial fwh to bump up bittering a touch.
Ibu 35 ish

Yeast prob m44

 

[Weizguy]

 

This beer is made for the yeast cake for my planned Helles and then subsequent IPL  :beerbang:
 
Fake Blonde 2 
 
OG 1048
FG 1010
ABV 5.1%
IBU 28
 
Mashed @ 64c for a dry finish
 
80% Ale
15% Wheat
5% Carapils
 
60min Boil
 
Northern Brewer @ 60m = 15ibu
Centennial @ WP = 13ibu
 
Fermented with Lager Yeast Strain W34/70 @ 15c - rehydrated and will raise 1c each day after 72hrs of fermentation. 
 
Dry Hopped in dry hopping vessel with 6 hops combo = 2g/L ( Citra, Simcoe, Centennial, Rakua, Nelson Sav, Amarillo ) 

 

Just wondering why you didn't use the Munich Lager II from the Kellerbier from the mid -year NSW case swap 2016. Great yeast. Disappointing.

 

[Danscraftbeer]

Bitsa Mash Hopped Strong Ale. A throw of the dice on this one. An experiment with spent hops in the mash. If it works well I may do this with old hops in the mash for the sake of it.

Malts to use up:
Powels Malt (local)49.2%
Smoked Malt 16.9%
Cara Pils 16.9%
Munick 13.6%
Acidulated 1.7%
Mashed in 65c for 3 hours because of keggle leaking issues with upgrades. Decoction for mash out at 73c. Batch sparge.

Spent dry hops: 60g (when they were dry) Each of Chinook and Galaxy flowers pulled out of kegs beer soaked, mixed into mash at first infusion.

The early boil taste is about 30 IBU to my surprize. I was expecting less.

30g Chinook flowers at flame out
70g Galaxy flowers at flame out
Chill to 75c
100g Simcoe for hop stand at ~73c for half hour.

Yeast harvested from last brew. WLP007 with some Coopers cultured.

That much Carapils makes it really sweet so the IBU's have to up there too, in my thinking.

OG = 1.065
FG = ? ~ 1.013
IBU = 55 to 65 ?
EBC = ~13
ABV = ~ 7.3%
Bitterness ratio 0.873 IBU/SG

 

[Mardoo]

Planning a collab day next week with MidnightBrew. We're shooting at knocking out three beers with a combo of gas-fired kettle and beer robot/BM. A new Pale Mild, AJ80's Oatmeal Stout, and one of MB's Dark Mild creations.

 

[Matplat]

Got on the S&W train last night

50% Ale
50% Wheat

OG 1.053

Galaxy in the cube to 22ibu with 90g ready for dry hop

US-05

I would have done this with a shit ton of flame out hops, but summer tap water temp is keeping the IC out of action until I can get a pre-chiller sorted.

 

[shacked]

Rum Robust Porter

77% Loughran stout malt
6.5% Gladfield supernova
5% Simpsons naked oats
4% Caramunich 60L
4% Briess dark chocolate
2.5% Carafa sp 1
1% Carafa sp 3

OG 1.066

38 IBU from EKG @ FWH

2 american med toast oak dominos for the keg. 20 mins at 140C then soaked in spiced rum (sailor jerrys)

 

[fungrel]

Style Name: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27.8 liters
Boil Gravity: 1.038
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.048
Final Gravity: 1.011
ABV (standard): 4.89%
IBU (tinseth): 24.62
SRM (morey): 9.17

FERMENTABLES:
2.6 kg - German - Pale Ale (56.5%)
1.5 kg - German - Munich Light (32.6%)
200 g - German - Wheat Malt (4.3%)
200 g - Rapadura Sugar - (late addition) (4.3%)
50 g - German - Melanoidin (1.1%)
50 g - German - Carafa II (1.1%)

HOPS:
13 g - Magnum, Type: Pellet, AA: 10.2, Use: Boil for 60 min, IBU: 16.33
22 g - Tettnanger, Type: Pellet, AA: 5.1, Use: Whirlpool for 0 min at 99 °C, IBU: 8.29

MASH GUIDELINES:
1) Temperature, Temp: 67 C, Time: 75 min
2) Temp: 75 C, Time: 20 min
Starting Mash Thickness: 2.7 L/kg

OTHER INGREDIENTS:
0.5 each - Whirlfloc, Time: 5 min, Type: Fining, Use: Boil
0.5 tsp - Yeast Nut, Time: 15 min, Type: Other, Use: Boil
0.5 ml - ALDC, Type: Other, Use: Primary
5 ml - Biofine Clear, Type: Other, Use: Primary

 

[LorriSanga]

NZPA

BB Ale 87%
C40 6%
Munich I 6%
Acid 1%

Hopped late with Pac Jade & Motueka
WY1056

OG 1.048
30 IBU