What are you brewing in 2017 ?

[Midnight Brew]

The Inspired Monk (The Good Monk)
(Thanks Mofox)
70% TF Pearl
25% Weyerman Abbey
5% Spec B
(some cubes had golden syrup, thanks DJLeathal)
1045
EKG in cube and FWH to 0.5 BU
5x 11L cubes, 5 different beers through yeast (belgian, english, american)

Showing a mate how to brew, hit all volumes and targets. Even cleanup required no chemicals. Having some bummock brews while the equipment drys. Thinking about brewing Bummock II on Sunday.

Just when you thought it was safe to Bummock!

 

[DJ_L3ThAL]

Welcome back to brewing brew, 2017. De-mothballed the rig, ran a cleaning cycle for hoses and away it goes. Oats made the recirc quite slow even though I cooked them beforehand. Also testing out recent rig mods to make single batches a bit easier, so far so good! Currently coming to boil, the Hall Mit smells absolutely divine (thanks Yob!!).

Over-sparged, damn, although I FWH'd so just going to boil a bit longer. Shouldn't hurt with the Pils in there. Keg filler and hopefully a quaffer.

This is a starter for WLP530 that's going into a Westy 12 clone from the recent case swap

 

[droid]

ran out of grain during milling

was going to push the boundaries of a dry style session IPA hop bursted...the 8kg of pils is now 7kg pils and 1kg vienna

during the conundrum I thought it should have some carapils...then maybe some oats too...and some scrunched up wheat bix in anger because someone had used half the oats I needed, for breakfasts - like that's important!?

Title: C15/85

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 66 liters (ending kettle volume)
Boil Size: 81 liters
Boil Gravity: 1.037
Efficiency: 75% (ending kettle)


STATS:
Original Gravity: 1.045
Final Gravity: 1.008
ABV (standard): 4.91%
IBU (tinseth): 35.13
SRM (morey): 4.16

FERMENTABLES:
7 kg - German - Pilsner (54.7%)
3.52 kg - German - Wheat Malt (27.5%)
0.27 kg - German - CaraMunich I (2.1%)
0.25 kg - German - Acidulated Malt (2%)
0.25 kg - German - Caramel Pils (2%)
0.5 kg - Rolled Oats (3.9%)
1 kg - German - Vienna (7.8%)

HOPS:
9 g - Chinook, Type: Pellet, AA: 11, Use: First Wort, IBU: 2.6
9 g - citra, Type: Pellet, AA: 14.8, Use: First Wort, IBU: 3.5
25 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 20 min, IBU: 8.53
20 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 20 min, IBU: 4.52
25 g - Galaxy, Type: Pellet, AA: 13, Use: Boil for 20 min, IBU: 8.53
20 g - Citra, Type: Pellet, AA: 14.2, Use: Boil for 20 min, IBU: 7.46

MASH GUIDELINES:
1) Infusion, Temp: 64 C, Time: 180 min, Amount: 40 L
Starting Mash Thickness: 3 L/kg

YEAST:
Fermentis / Safale - American Ale Yeast US-05


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


oh now Ive just seen that some acidulated was added too, during the brain hi-jack ...forgot about that one but that did bring the mash PH down to 5.3 - although ****, that was ph before the vienna and oats were added and maybe the carapils

yeah ok, nothing like what I wanted

 

[Danscraftbeer]

Karingal Ale.
AuPA? Nah. Call it some kind of new world session Pale Ale.

40 litre
OG = 1.044
FG = ~ 1.007
IBU = 34.6 (0.791 IBU/SG)
EBC = 12.2
ABV = 4.7%
394.6 Calaories kcal/l

41.2% Powels Malt (Local)
41.2% Weyermann Pale
6.9% Munick Dark
5.5% Wheat Malt
3.4% Crystal
1.9% Acidulated
Water: Ca=62.75 Mg=4.94, Na=19.67, SO4=89.24, Cl=55.34, HCO3=29.98
1st infusion 50c for 20min. 2nd Infusion 62c for 75min. Decoction 70c for 20min. Batch sparge.

All 2017 home grown hops dried.
24g Chinook FWH = 19.6 ibu
30g Cascade 30min = 7.1 ibu
30g Cascade 10min = 3.4 ibu
30g Cascade flame out steep 20min = 3.1 ibu
100g Cascade wirl/stand at 75c for 30min = 1.4 ibu
Probably dry hop the kegs with 60g Cascade (3g/l) I have shitloads of it....about 3kg+ anyways.

Nottingham at 15c for 3 days then ascend to 19c over 4 days.
Should be hoppy and crisp.

 

[Curly79]

Supposed to have been a Coopers clone but I didn't have any wheat malt? Don't you hate that could've sworn I did somewhere. Anyhow went with a double batch. 50Ltr.
10kg Glad field Ale
100g Light Crystal
400g Light Munich.
Will hop at 60 with about 200g of POR flowers
Loving my new rig. Think this it's 3rd run now.

 

[Danscraftbeer]

200g POR for 60min seems heavy? Is that wet hops?

 

[mofox1]

Double batch tho, Dan. Wassat... 70 - 80ibu assuming around 7 or 8% aa?

Ed: yeah, actually... Um. Good point. Carry on.

 

[Curly79]

No mate. Dry flowers. I find flowers to be around 1/3 the strength of pellets. And might I say what a total **** show it was trying to get this ****** into the cube! Forgot how much of a pain in the arse flowers can be. The poor old racking cane earned it's keep tonight believe me!

 

[Danscraftbeer]

Haha. I'm also toiling a high gravity dark thing right now. (Flowers at 1/3rd AA of pellets?) Yeah I find similar effects too.
I'm trying to combat that with a T bar on a drill in the keggle to wirl the flowers so they basically break apart and disperse all the lupulin baby. Gotta get the most out of the gardening efforts...

 

[Rocker1986]

I brewed another of my red ale recipe on Friday. It's become a bit of a tradition to do a good Friday brew day over the last few years.

25 litre batch, based on 75% brewhouse efficiency.

Water and Treatment
36.00 l Brisbane Water Water 1 -
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -

Grains
4.000 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 4 86.6 %
0.300 kg Caraaroma (Weyermann) (350.7 EBC) Grain 5 6.5 %
0.200 kg Carapils (Weyermann) (3.9 EBC) Grain 6 4.3 %
0.070 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 7 1.5 %
0.050 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 1.1 %
Mash at 66.6C for 70 minutes, raised to 72C for 20 minutes; mash out 78C.

Hops
20.00 g Cascade {7.80 %} - First Wort 75.0 min Hop 9 19.5 IBUs
5.00 g Magnum {12.20 %} - Boil 60.0 min Hop 10 6.6 IBUs
20.00 g Centennial {10.00 %} - Boil 20.0 min Hop 11 13.2 IBUs
Likely be a 30g dry hop of Cascade as well like I usually do.

Yeast
Wyeast 1469 West Yorkshire Ale, generation 8. Ferment at 19C, follow usual ale schedule.

I'm also gonna throw some oak chips into this beer for the first time ever, as I think it would be a good candidate for such an addition. They'll be going in with the yeast so it'll be interesting to see how it goes in this beer.

The Stats
Est Original Gravity: 1.0434 SG
Est Final Gravity: 1.0127 SG
Estimated Alcohol by Vol: 4.0 %
Bitterness: 39.3 IBUs
Est Color: 33.5 EBC

 

[Matplat]

Currently boiling:

4kg bb ale
1kg Munich 1
0.2kg CaraMalt
0.2kg acidulated

30g PoR @60

Will go in the cube until next weekend at which point I will pitch at 12deg with a decent starter of notto.

Dunno how to categorise it, it's a fake Aussie lager, with a German malty twist... hopefully....

I'm up 3 gravity points on my calculated preboil SG, and down 5 beers, so I'm in a happy place

Happy funkin Easter...

 

[Matplat]

This guy keeps getting in the way too, need to teach him some manners some how....

 

[BKBrews]

Just kegged my fortnight pale ale which smells absolutely amazing.

95% MO
3% Acidulated
2% Medium Crystal

Fortnight @ 5, 0 for 30min steep and then a hop stand at 75 degrees for a further 30min. 50g dry hop during active fermentation then 50g at diacetyl rest.

35 IBU and 5.1% (SG 1.050 and FG 1.011 with 2 packs US-05).

Tomorrow I'm brewing iteration 1000 of my pacific ale which I basically permanently keep on tap.

60% US Ale
25% Wheat Malt
7% Flaked Wheat
5% Flaked Oats
3% Acidulated Malt

Hallertau Blanc @ 5, Galaxy @ 0 for 30min steep, Hallertau Blanc and Galaxy for a 30min hop stand at 75 degrees. 50g Galaxy and 40g Hallertau Blanc during active fermentation and then 40g Galaxy and 30g Hallertau Blanc at diacetyl rest. Shooting for 23 IBU and 4.6% ABV on US-05

 

[Meddo]

ImageUploadedByAussie Home Brewer1492345651.967001.jpg

This guy keeps getting in the way too, need to teach him some manners some how....

Great Dane?

 

[Matplat]

No, we got him from the RSPCA, so not entirely sure, but he has alot of Lab, plus something bigger and skinnier, perhaps greyhound, because he can run like hell when he wants to, but that isnt very often!

 

[IsonAd]

Just kegged my fortnight pale ale which smells absolutely amazing.

95% MO
3% Acidulated
2% Medium Crystal

Fortnight @ 5, 0 for 30min steep and then a hop stand at 75 degrees for a further 30min. 50g dry hop during active fermentation then 50g at diacetyl rest.

35 IBU and 5.1% (SG 1.050 and FG 1.011 with 2 packs US-05).

Would have thought 1 pack of us05 would knock that off no troubles. Why the 2 packs?

 

[BKBrews]

Would have thought 1 pack of us05 would knock that off no troubles. Why the 2 packs?

I use 2 packs for pretty much anything from 1.050 and above. Also, I do 27L batches in my Grainfather, so a bit bigger than a standard 23L batch. Dry yeast is so cheap it doesn't bother me - I normally buy 10 packs at a time for around $3 per pack.

 

[IsonAd]

Ahhh I see

 

[fletcher]

Currently boiling:

4kg bb ale
1kg Munich 1
0.2kg CaraMalt
0.2kg acidulated

30g PoR @60

Will go in the cube until next weekend at which point I will pitch at 12deg with a decent starter of notto.

Dunno how to categorise it, it's a fake Aussie lager, with a German malty twist... hopefully....

I'm up 3 gravity points on my calculated preboil SG, and down 5 beers, so I'm in a happy place

Happy funkin Easter...

love it mate. I made something similar. reschs clone with a tonne of Munich malt thrown in for the hell of it. worked a treat

 

[TheWiggman]

Made the 'infamous brewing whiteboard' version of Coopers Best Extra Stout using a yeast cake from an 80/- using 1728. Going for a 6.8% beer back to the Coopers roots.

23l brew

5.5g BB pale malt
600g JW black malt (yeah you read that right: 600 grams of manliness)
450g JW wheat malt
33g Super Pride FWH

OG 1.068, mashed at 64°C and will ferment at 18°C. This could go either way but I reckon, it was blacker than the night sky when I was done. I'm backing it'll be the neck oil I've longed for since I started doing stouts, and a simple recipe to boot.