What are you brewing in 2017 ?
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btrots87
Well-Known Member
Ordered the ingredients for these two yesterday.
El Hefe
Approx 1.048, 5.5% ABV
50% wheat
48% pilsner
2% acidulated
Hallertau Hersbrucker at 60min to 12 IBU
Fermenting with WB06.
I've never brewed a hefeweizen before so still figuring out what my mash schedule and fermentation temp will be but I'm looking forward to it.
Red Ale
Approx 1.050, 5% ABV
80% American ale
12% Vienna
4% Gladfield Redback
4% Gladfield Shepherd's Delight
Mashed at 64C for 80 minutes
5g warrior at 60 min
30g each mosaic and summer at 10 min
20g each mosaic and summer at flameout
20g each mosaic and summer dry hop 3 days
Fermented with US05
El Hefe
Approx 1.048, 5.5% ABV
50% wheat
48% pilsner
2% acidulated
Hallertau Hersbrucker at 60min to 12 IBU
Fermenting with WB06.
I've never brewed a hefeweizen before so still figuring out what my mash schedule and fermentation temp will be but I'm looking forward to it.
Red Ale
Approx 1.050, 5% ABV
80% American ale
12% Vienna
4% Gladfield Redback
4% Gladfield Shepherd's Delight
Mashed at 64C for 80 minutes
5g warrior at 60 min
30g each mosaic and summer at 10 min
20g each mosaic and summer at flameout
20g each mosaic and summer dry hop 3 days
Fermented with US05
Mardoo
Noob What Craps On A Bit
Brownsworthy
Well-Known Member
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Cubed up an Ale yesterday evening was supposed to be finished well before dark though was also setting up a small aquaponics system so didn't finish until 7:30 so I've called it Twilight Ale.
65% Briess Pale Ale
20% Maris Otter
15% Biscuit
Cube hopped with 40g each of Centennial, Chinook, Rakau, and Dr Rudi with est IBU of 42.7.
Was supposed to have a preboil gravity of 1.040 though ended up with 1.050 and after was supposed to be 1.047 though finished at 1.060. Not completely upset about it just not to sure how that happened. Had to stop my usual recirculation, during mash, due to a leak so wasn't expecting such an overshoot was expecting possibly slightly less maybe.
Also threw in the fermenter a Pale that had pale and biscuit malts and a mix of mosaic, amarillo, simcoe and galaxy with us05 after a blast of O2 for a minute.
Cheers
Edit: sorry not us05 it was m44 west coast.
65% Briess Pale Ale
20% Maris Otter
15% Biscuit
Cube hopped with 40g each of Centennial, Chinook, Rakau, and Dr Rudi with est IBU of 42.7.
Was supposed to have a preboil gravity of 1.040 though ended up with 1.050 and after was supposed to be 1.047 though finished at 1.060. Not completely upset about it just not to sure how that happened. Had to stop my usual recirculation, during mash, due to a leak so wasn't expecting such an overshoot was expecting possibly slightly less maybe.
Also threw in the fermenter a Pale that had pale and biscuit malts and a mix of mosaic, amarillo, simcoe and galaxy with us05 after a blast of O2 for a minute.
Cheers
Edit: sorry not us05 it was m44 west coast.
Dr_Rocks
Well-Known Member
Munich Helles...first lager for the winter
Code:
Recipe: Munich Helles Eins TYPE: All Grain Style: Munich Helles ---RECIPE SPECIFICATIONS----------------------------------------------- SRM: 4.7 SRM SRM RANGE: 3.0-5.0 SRM IBU: 21.3 IBUs Tinseth IBU RANGE: 16.0-22.0 IBUs OG: 1.052 SG OG RANGE: 1.045-1.051 SG FG: 1.012 SG FG RANGE: 1.008-1.012 SG BU:GU: 0.411 Calories: 487.4 kcal/l Est ABV: 5.2 % EE%: 80.00 % Batch: 25.00 l Boil: 42.85 l BT: 90 Mins ---WATER CHEMISTRY ADDITIONS---------------- Amt Name Type # %/IBU 5.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 1 - 1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - Total Grain Weight: 5.25 kg Total Hops: 60.00 g oz. ---MASH/STEEP PROCESS------MASH PH:5.40 ------ >>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<< Amt Name Type # %/IBU 3.50 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 3 66.7 % 1.25 kg Munich Malt (9.0 SRM) Grain 4 23.8 % 0.50 kg Vienna Malt (3.5 SRM) Grain 5 9.5 % Name Description Step Temperat Step Time Mash In Add 15.65 l of water at 74.2 C 66.7 C 60 min ---SPARGE PROCESS--- >>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 18.3 C/18.3 C >>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH Batch sparge with 2 steps (Drain mash tun , 32.46l) of 75.6 C water ---BOIL PROCESS----------------------------- Est Pre_Boil Gravity: 1.038 SG Est OG: 1.052 SG Amt Name Type # %/IBU 40.00 g Northern Brewer [5.60 %] - Boil 60.0 min Hop 6 20.2 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - 20.00 g Saaz [3.30 %] - Boil 5.0 min Hop 8 1.2 IBUs ---FERM PROCESS----------------------------- Primary Start: 11 Apr 2017 - 14.00 Days at 12.2 C Secondary Start: 25 Apr 2017 - 3.00 Days at 16.7 C Style Carb Range: 2.30-2.70 Vols Bottling Date: 28 Apr 2017 with 2.3 Volumes CO2: ---NOTES------------------------------------
Matplat
Well-Known Member
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- 451
That red ale looks delish, I did one with similar quantities of red back and shepards delight a few months ago, was awesome.btrots87 said:
As it happens I have a hefe in the FV right now with WB-06, mashed at 66 fermented at 22, no banana but still coming up a treat.
Rocker1986
Well-Known Member
Brew day here earlier today, yet another Bo Pils. This will be the first fermented with 2000 Budvar yeast. I also had to chuck in some Magnum at 80 minutes because I didn't have enough Saaz left over to use all the way through. Will order more soon.
The actual batch size will be about 21/22 litres, but I'm brewing it as if it was a 25 litre batch to account for the extra wort soaked up by all the hops in it. It's based on 75% brewhouse efficiency but I'll go below that with the lower volume.
Water & Treatment
36.00L Distilled Water 1 -
0.48 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
0.43 g Chalk (Mash 60.0 mins) Water Agent 3 -
0.38 g Baking Soda (Mash 60.0 mins) Water Agent 4 -
0.35 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 -
Grains
4.750 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 6 94.7 %
0.160 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.2 %
0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 2.0 %
0.007 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.1 %
Mashed at 64C for 40 minutes, 72C for 30 minutes; mash out 78C
Hops
120.00 g Saaz {1.30 %} - First Wort 90.0 min Hop 10 19.2 IBUs
30.00 g Saaz {1.30 %} - Boil 80.0 min Hop 11 4.3 IBUs
10.00 g Hallertau Magnum {10.50 %} - Boil 80.0 min Hop 12 11.6 IBUs
100.00 g Saaz {1.30 %} - Boil 15.0 min Hop 13 6.8 IBUs
50.00 g Saaz {1.30 %} - Steep/Whirlpool 15.0 min Hop 14 1.7 IBUs
90 minute boil
Yeast
Wyeast 2000 Budvar Lager, 1st generation from starter. Usual lager fermentation schedule.
The Stats
Est Original Gravity: 1.0482 SG
Est Final Gravity: 1.0081 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 43.6 IBUs
Est Color: 9.6 EBC
Measured OG was 1.0506, volume will be around 22L, giving an overall efficiency of 70.7%. If I'd done the full 25L it would have been 80.3%.
Tomorrow will be a SNPA clone batch!
The actual batch size will be about 21/22 litres, but I'm brewing it as if it was a 25 litre batch to account for the extra wort soaked up by all the hops in it. It's based on 75% brewhouse efficiency but I'll go below that with the lower volume.
Water & Treatment
36.00L Distilled Water 1 -
0.48 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
0.43 g Chalk (Mash 60.0 mins) Water Agent 3 -
0.38 g Baking Soda (Mash 60.0 mins) Water Agent 4 -
0.35 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 -
Grains
4.750 kg Bohemian Pilsner (Weyermann) (3.5 EBC) Grain 6 94.7 %
0.160 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.2 %
0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 8 2.0 %
0.007 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.1 %
Mashed at 64C for 40 minutes, 72C for 30 minutes; mash out 78C
Hops
120.00 g Saaz {1.30 %} - First Wort 90.0 min Hop 10 19.2 IBUs
30.00 g Saaz {1.30 %} - Boil 80.0 min Hop 11 4.3 IBUs
10.00 g Hallertau Magnum {10.50 %} - Boil 80.0 min Hop 12 11.6 IBUs
100.00 g Saaz {1.30 %} - Boil 15.0 min Hop 13 6.8 IBUs
50.00 g Saaz {1.30 %} - Steep/Whirlpool 15.0 min Hop 14 1.7 IBUs
90 minute boil
Yeast
Wyeast 2000 Budvar Lager, 1st generation from starter. Usual lager fermentation schedule.
The Stats
Est Original Gravity: 1.0482 SG
Est Final Gravity: 1.0081 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 43.6 IBUs
Est Color: 9.6 EBC
Measured OG was 1.0506, volume will be around 22L, giving an overall efficiency of 70.7%. If I'd done the full 25L it would have been 80.3%.
Tomorrow will be a SNPA clone batch!
Rocker1986
Well-Known Member
Another brew day today, after this I'll have all 4 cubes filled. Today's batch is a SNPA clone which I haven't done in a while, but scaled down to 21L as I only have a 20L cube available.
I'm not doing my usual Pale Ale water profile on this batch, I'll just chuck in 5 or 6g of gypsum to get the profile balanced on the side of hoppy, rather than completely in favor of the hops like the usual profile I use is.
Grains
4.400 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 89.6 %
0.410 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 2 8.4 %
0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 3 2.0 %
Mash at 66.7C for 70 mins, 72C for 20 mins; mash out at 78C.
Hops
18.00 g Hallertau Magnum {10.50 %} - Boil 60.0 min Hop 4 21.3 IBUs
18.00 g Perle {5.20 %} - Boil 30.0 min Hop 5 8.1 IBUs
30.00 g Cascade {6.80 %} - Boil 10.0 min Hop 6 8.3 IBUs
60.00 g Cascade {6.80 %} - Steep/Whirlpool 0.0 min Hop 7 0.0 IBUs**
75 minute boil
Yeast
Wyeast 1272 American Ale II, 3rd generation. Ferment at 18C, usual ale schedule
The Stats
Est Original Gravity: 1.0548 SG
Est Final Gravity: 1.0133 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 37.8 IBUs
Est Color: 19.3 EBC*
*This is darker than the original but I don't have any lighter crystal, so meh.
**I've deliberately made this addition “0” minutes, because while I realise it will contribute some IBUs during the 20 minute post flameout stand, brewing it with the hop schedule listed has always turned out very very close to the original beer, even with the no-chill process.
Time to go begin heating up the water and weighing/milling grains methinks!
I'm not doing my usual Pale Ale water profile on this batch, I'll just chuck in 5 or 6g of gypsum to get the profile balanced on the side of hoppy, rather than completely in favor of the hops like the usual profile I use is.
Grains
4.400 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 89.6 %
0.410 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 2 8.4 %
0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 3 2.0 %
Mash at 66.7C for 70 mins, 72C for 20 mins; mash out at 78C.
Hops
18.00 g Hallertau Magnum {10.50 %} - Boil 60.0 min Hop 4 21.3 IBUs
18.00 g Perle {5.20 %} - Boil 30.0 min Hop 5 8.1 IBUs
30.00 g Cascade {6.80 %} - Boil 10.0 min Hop 6 8.3 IBUs
60.00 g Cascade {6.80 %} - Steep/Whirlpool 0.0 min Hop 7 0.0 IBUs**
75 minute boil
Yeast
Wyeast 1272 American Ale II, 3rd generation. Ferment at 18C, usual ale schedule
The Stats
Est Original Gravity: 1.0548 SG
Est Final Gravity: 1.0133 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 37.8 IBUs
Est Color: 19.3 EBC*
*This is darker than the original but I don't have any lighter crystal, so meh.
**I've deliberately made this addition “0” minutes, because while I realise it will contribute some IBUs during the 20 minute post flameout stand, brewing it with the hop schedule listed has always turned out very very close to the original beer, even with the no-chill process.
Time to go begin heating up the water and weighing/milling grains methinks!
shacked
I like beer
- Joined
- 7/5/14
- Messages
- 2,139
- Reaction score
- 341
Double brewday today with Paulyman:
Coffee Stout
70% pale
8.75% oats
5% cane sugarz
5% caramunich 60L
5% toffee
3.75% carafa sp 1
2.5% carafa sp 3
36 IBU from EKG @ FWH.
OG 1.074. Mashed at 67C.
Primary with London Ale (WLP013) then cold secondary with single origin coffee.
"Seven Fruits" Brett Beer
This brew was inspired by an Afghani drink called Heft Mewa.
68% Pilsner
20% Wheat
5% Golden naked oats
7% almonds and walnuts (roasted and crushed)
16 IBU from Saaz at FWH. Mashed at 69C.
OG: 1.049.
Primary with saison yeast then this beer will get raisins, sultanas, apricots and Brett C in secondary plus a pistachio tincture made with 250ml of cointreau.
I was really surprised with how much the almonds and walnuts were prominent during the mash and boil.
Coffee Stout
70% pale
8.75% oats
5% cane sugarz
5% caramunich 60L
5% toffee
3.75% carafa sp 1
2.5% carafa sp 3
36 IBU from EKG @ FWH.
OG 1.074. Mashed at 67C.
Primary with London Ale (WLP013) then cold secondary with single origin coffee.
"Seven Fruits" Brett Beer
This brew was inspired by an Afghani drink called Heft Mewa.
68% Pilsner
20% Wheat
5% Golden naked oats
7% almonds and walnuts (roasted and crushed)
16 IBU from Saaz at FWH. Mashed at 69C.
OG: 1.049.
Primary with saison yeast then this beer will get raisins, sultanas, apricots and Brett C in secondary plus a pistachio tincture made with 250ml of cointreau.
I was really surprised with how much the almonds and walnuts were prominent during the mash and boil.
paulyman
Well-Known Member
- Joined
- 11/7/14
- Messages
- 954
- Reaction score
- 270
Did two brews during the week. The first was a stout base for my take on Bruery Terruex's Tart of Darkness. Will ferment with Roselare and the dregs from Tart of Darkness/Sour on the Rye.
Second beer was my Hoppy Sour version 2. 60% redx and 40% wheat. Let it cool ambiently from short boil to 35 in the grainfather, covered with cling film. Then added 6 IBS capsules for 48 hours. Will boil for 60 and add equal quantities of citra and simcoe at 10 minutes, probably 20g of each. Then dry hop with the same.
Second beer was my Hoppy Sour version 2. 60% redx and 40% wheat. Let it cool ambiently from short boil to 35 in the grainfather, covered with cling film. Then added 6 IBS capsules for 48 hours. Will boil for 60 and add equal quantities of citra and simcoe at 10 minutes, probably 20g of each. Then dry hop with the same.
droid
somewhere on the slippery slope with a beer in han
^yeehah you're on a roll!
droid
somewhere on the slippery slope with a beer in han
just keep on truckin man :beer:
1st Attempt at creating a 4 Pines Pale Ale Clone
23L No Chill
4.8kg BB Pale Ale
600g Light Munich
600g JW Wheat
150g Heritage Crystal
150g Light Crystal
185g Rice Hulls
Add salts to create (~ppm)= Ca:80, Mg:9, Na:21, Cl:36, S04: 213, 5mL 88% Lactic acid
Mash @ 66 for 80, 78 for 10, pH: 5.4
Simcoe ~ 16 IBU FWH
90 min boil
Cube hop= Amarillo (~8.8 IBU), Cascade (~4.7 IBU), Simcoe (~6 IBU)
OG: 1.050
Yeast= 1056 ferment at 18c, raise up to 19c @ 1.014
* Will dry hop with Citra 2g/L for 3 days at 19c
23L No Chill
4.8kg BB Pale Ale
600g Light Munich
600g JW Wheat
150g Heritage Crystal
150g Light Crystal
185g Rice Hulls
Add salts to create (~ppm)= Ca:80, Mg:9, Na:21, Cl:36, S04: 213, 5mL 88% Lactic acid
Mash @ 66 for 80, 78 for 10, pH: 5.4
Simcoe ~ 16 IBU FWH
90 min boil
Cube hop= Amarillo (~8.8 IBU), Cascade (~4.7 IBU), Simcoe (~6 IBU)
OG: 1.050
Yeast= 1056 ferment at 18c, raise up to 19c @ 1.014
* Will dry hop with Citra 2g/L for 3 days at 19c
manticle
Standing up for the Aussie Bottler
Been trying to work it out all morning. Was going toake a stout but just kegged a porter and will keg a stout today or tomorrow.
Might do a darker esb. Less grain to crack for starters.
Might do a darker esb. Less grain to crack for starters.
Thinking a Black IPA. 21 litres. Extract. Lazy quick boil.
2 x cooper's 1.5kg LME.
500g LDME
500g sugar
Steeped grains:
500g roasted barley (cold steeped)
250g chocolate and 125g dark crystal (at mash temperatures)
50g Columbus @ 10.
50g Amarillo @ 10.
Same again @ 0.
Something like 70+ IBUs? Partial boil of the LDME only in the trusty big w pot.
Crazy?
2 x cooper's 1.5kg LME.
500g LDME
500g sugar
Steeped grains:
500g roasted barley (cold steeped)
250g chocolate and 125g dark crystal (at mash temperatures)
50g Columbus @ 10.
50g Amarillo @ 10.
Same again @ 0.
Something like 70+ IBUs? Partial boil of the LDME only in the trusty big w pot.
Crazy?
manticle
Standing up for the Aussie Bottler
Really doesn't matter if you're not entering a comp but that's more like a US or foreign extra stout.
Black IPA is black but subtle on the roast.
Irrelevant to how good it may taste though.
Pitch lots of yeast, expect a high FG.
Black IPA is black but subtle on the roast.
Irrelevant to how good it may taste though.
Pitch lots of yeast, expect a high FG.
