What are you brewing in 2017 ?

[Weizguy]

Fk, I thought I'd hit my gravity this time, having set my efficiency calcs at 90%.
Still got 1.044 at my desired volume. I only have a 50 litre fermentor ready to go, and not too keen on diluting it to required gravity, as I'll meed to leave space to pitch my yeast/ kräusen.
Stupid efficiency calcs when brewing a lower grav session beer.
Perhaps someone doesn't want me drinking a session ale?

 

[shacked]

Triple batch brew day today.

3 cubes of 1.048 wort, mashed at 66C:

85% Simpsons maris otter
10% Gladfield supernova
5% Bairds torrified wheat

EKG and Saaz (leftovers) at FWH to 18 IBU, then:

Cube 1: Bitter: 40g Challenger +10IBU. Ferment with Wyeast 1275
Cube 2: Hoppy Brett Saison: 50g Rakau +15IBU. Ferment with TYB Wallonian Farmhouse, secondary with whitelabs brett C.
Cube 3: Sour Red: no extra hops. Primary ferment with Rosealare, TYB WF and dregs from fantome, almanac, nomad and lindemans.

 

[mofox1]

Had a crack at my first partigyle (w00t!).

Russian Imperial Stout + an American Stout.

Ended up with ~30L of 1.104 RIS and 23L of 1.059 stout, so yeah, pretty happy about that

I didn't really have much idea on how this was going to pan out... general idea was to dial up a RIS at 70% eff instead of my usual 80%, but then up the grain amount by another 5 to 6kg to cater for the second beer (both ballpark same volume). For the RIS, I had planned to use the first runnings, and then potentially add some second runnings in if needed even if it meant a much longer boil. Turned out I needed to dilute the first runnings (~1.105) with both some of the second runnings and straight water to get the preboil OG and volume. I didn't even bother planning IBU's or hop additions for the second runnings batch until I had filled the kettle and knew the OG.

Grain Bill
----------------
16.000 kg Pale Ale Malt (71.46%)
2.000 kg Munich I (8.93%)
1.500 kg Brown Malt (6.7%)
0.900 kg Roasted Barley (4.02%)
0.600 kg Chocolate, Gladfields Light (2.68%)
0.500 kg Chocolate, Gladfields Dark (2.23%)
0.500 kg Wheat Malt, Roasted Dark (Briess Midnight Wheat) (2.23%)
0.390 kg Black Malt (1.74%)

+ 0.4kg CaraMunich 2 added to the mash for the second beer.

Bit of a bitsa grain bill but there was the roasts, black and one of the choc's to use up.
RIS was Magnum & EKG for bittering (55ish IBU), 2.2g/L Chinook flowers & 0.9g/L EKG late and 1.2g/L EKG in the cube for 85ish IBU total.

Stout had 32 odd IBU from Columbus for bittering, 2.4g/L Chinook & Cascade flowers @10 for another 28 IBU, then 0.6g/L Simcoe at flameout and 1.6g/L Centennial/Simcoe in the cube for 80IBU total.

Stoked with how well winging it turned out.

 

[btrots87]

Vienna Lager

Brew Method: All Grain
Style Name: Vienna Lager
Boil Time: 90 min
Batch Size: 24.5 liters (ending kettle volume)
Boil Size: 29 liters
Boil Gravity: 1.043
Efficiency: 82% (ending kettle)


STATS:
Original Gravity: 1.051
Final Gravity: 1.010
ABV (standard): 5.48%
IBU (tinseth): 21.75
SRM (morey): 10.88

FERMENTABLES:
2 kg - German - Vienna (40%)
1 kg - German - Pilsner (20%)
1.5 kg - German - Munich Light (30%)
0.1 kg - German - CaraMunich III (2%)
0.1 kg - German - Melanoidin (2%)
0.2 kg - German - CaraAroma (4%)
0.1 kg - German - Acidulated Malt (2%)

HOPS:
45 g - Hallertau Hersbrucker, Type: Pellet, AA: 4.4, Use: Boil for 60 min, IBU: 21.75

MASH GUIDELINES:
1) Temperature, Temp: 63 C, Time: 45 min, Amount: 17 L
2) Temperature, Temp: 70 C, Time: 30 min
3) Temperature, Temp: 75 C, Time: 10 min, Mashout
4) Sparge, Temp: 78 C, Amount: 14.5 L
Starting Mash Thickness: 3.3 L/kg

OTHER INGREDIENTS:
0.5 each - Whirlfloc, Time: 10 min, Type: Fining, Use: Boil
0.5 each - Campden tablet, Type: Water Agt, Use: Mash
0.5 tsp - Gelatine, Type: Fining, Use: Primary
3.5 g - CaSO4, Type: Water Agt, Use: Mash
3.5 g - CaCl2, Type: Water Agt, Use: Mash

YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70
Fermentation Temp: 11C

PRIMING:
Method: Keg
Amount: 12psi
CO2 Level: 2.5 Volumes

 

[Coodgee]

DSGA:

Feedback from last year's comp was that it lacked a bit of malt complexity and creamy mouthfeel, so I am adding slightly more light crystal and a little special b to add some complexity to the roasty flavours and some carapils and oats to help with the mouthfeel.

Boil Size: 28.00 l
Post Boil Volume: 25.50 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 21.00 l
Estimated OG: 1.052 SG
Estimated Color: 47.1 EBC
Estimated IBU: 25.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 77.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
TBA                   Calcium Chloride (Mash 60.0 mins)        Water Agent   1        -             
3.80 kg               Pale Malt, Maris Otter (Thomas Fawcett)  Grain         2        68.2 %        
0.44 kg               Brown Malt (128.1 EBC)                   Grain         3        7.8 %         
0.44 kg               Caramel/Crystal Malt - 65L (Bairds) (110 Grain         4        7.8 %         
0.28 kg               Carapils (4.0 EBC)                       Grain         5        5.1 %         
0.27 kg               Chocolate Malt (Bairds) (700.0 EBC)      Grain         6        4.8 %         
0.25 kg               Oats, Flaked (2.0 EBC)                   Grain         7        4.5 %         
0.10 kg               Special B (Dingemans) (290.6 EBC)        Grain         8        1.8 %         
40.00 g               East Kent Goldings (EKG) [4.60 %] - Boil Hop           9        18.7 IBUs     
35.00 g               East Kent Goldings (EKG) [4.60 %] - Boil Hop           10       5.9 IBUs      
15.00 g               East Kent Goldings (EKG) [4.60 %] - Stee Hop           11       0.7 IBUs      
1.0 pkg               London Ale Yeast (Wyeast Labs #1028) [12 Yeast         12       -             


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.57 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 22.16 l of water and heat to 67.0 C 67.0 C        60 min        
Mash Out          Heat to 76.0 C over 3 min               76.0 C        10 min

 

[labels]

You could drop the Carapils and the Oats and add Rye malt. That would give you a creamy texture, more body, more head and head retention and a touch of spicyness

 

[professional_drunk]

Feijoa Lambic

22 lt batch

65% pilsner
35% torrified wheat

Mash
[SIZE=9pt]45m @ 67c[/SIZE]
[SIZE=9pt]15m @ 73c[/SIZE]
[SIZE=9pt]10m @ 78c[/SIZE]
[SIZE=9pt]90m Boil[/SIZE]

[SIZE=9pt]8ibu saaz @ 60min[/SIZE]

Ferment for a week or so with wyeast 3278 belgian lambic blend.
Secondary with 1.5kg feijoa for 9 months.

Going to put this down on the weekend. My first lambic.
Anyone got any opinions on my plan?

 

[AJ80]

Feijoa Lambic

22 lt batch

65% pilsner
35% torrified wheat

Mash
45m @ 67c
15m @ 73c
10m @ 78c
90m Boil

8ibu saaz @ 60min

Ferment for a week or so with wyeast 3278 belgian lambic blend.
Secondary with 1.5kg feijoa for 9 months.

Going to put this down on the weekend. My first lambic.
Anyone got any opinions on my plan?

My only suggestions would be to let the primary ferment go a touch longer - maybe two or three weeks - and to only leave it on the fruit for 3-4 months. The long contact time on fruit will be fine, but the fruit might fade and not be as vibrant. My usual sour schedule is the following:
- primary for 2-3 weeks
- secondary for 6-9 months
- bottle half straight and rack the second half onto fruit for 3-4 months.

May not be for everyone, but it works for me. Good luck with your first sour. It's a slippery slope.

 

[Coodgee]

You could drop the Carapils and the Oats and add Rye malt. That would give you a creamy texture, more body, more head and head retention and a touch of spicyness

might be a bit controversial for a comp...

 

[labels]

Nothing is controversial in brewing, just brew!

Got an idea here
Just been sipping on a Big Shed Brewing American brown ale, I'll swear this has added coffee, it's super delicious. Now I'm home sipping on home brewed Dunkel Weizen so now I have an idea to combine the two styles, Basically an American brown with wheat malt and using a wheat yeast with the banana and clove esters plus all the attributes of an American brown with it's coffee/chocolate flavours and subtle American hops like Cascade, Simcoe and Amorillo. I will also add Cold Steeped coffee. Could be a complex beer.

 

[Mardoo]

Sounds great!

 

[DJ_L3ThAL]

Just finished:

English Brown which smelt amazing all day.
85.4% Pearl
6.5% Dark Crystal
4% Brown
2.4% Carafa Spec II
1.6% Caramunich III (Accidently put some of this in instead of the Crystal but ran with it)

OG 1.052 - hit on the head. 2.5 cubes.

EKG first wort hopped to 27IBUs.

WLP002 on stirplate at the mo.

 

[SBOB]

Munich Helles today

Style: Munich Helles

Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l
Estimated OG: 1.049 SG
Estimated Color: 8.0 EBC
Estimated IBU: 17.0 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name
87.0% (4.25 kg) Pilsner (Weyermann) (3.3 EBC)
12.0% (0.59 kg) Munich I (Weyermann) (14.0 EBC)
1.0% (0.05 kg) Melanoidin (Weyermann) (59.1 EBC)

17 IBU(34.89 g) Hallertauer Mittelfrueh [4.00 %] 60min


2.0 pkg Bohemian Lager (Wyeast Labs #2124)

 

[Dan Pratt]

Munich Helles today

Style: Munich Helles

Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l
Estimated OG: 1.049 SG
Estimated Color: 8.0 EBC
Estimated IBU: 17.0 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name
87.0% (4.25 kg) Pilsner (Weyermann) (3.3 EBC)
12.0% (0.59 kg) Munich I (Weyermann) (14.0 EBC)
1.0% (0.05 kg) Melanoidin (Weyermann) (59.1 EBC)

17 IBU(34.89 g) Hallertauer Mittelfrueh [4.00 %] 60min

2.0 pkg Bohemian Lager (Wyeast Labs #2124)

Hey SBOB,

What's your mash temp and target pH?

 

[SBOB]

Hey SBOB,

What's your mash temp and target pH?

mash profile is

• mash in ~55c
• Single step at 65c for 60min
• Mash out at 77c

pH/water profile via Bru'n Water

• Estimated mash pH of ~5.3

water additions are

• Mash (24L)
  3.60 ml Lactic Acid
• 2.40 g Calcium Chloride
• 2.40 g Gypsum (Calcium Sulfate)

[*]Sparge (11L)

• 0.50 ml Lactic Acid
• 1.10 g Calcium Chloride
• 1.10 g Gypsum (Calcium Sulfate)

 

[Dan Pratt]

^ nice work Sbob. I like those numbers

 

[SBOB]

^ nice work Sbob. I like those numbers

thanks i think

though recipe number needed changing
Hallertau was only 2.6% AA so

• 17 IBU(60 g) Hallertauer Mittelfrueh [2.6 %] 90min

 

[shacked]

Triple batch today:

67% weyermann pils
20% flaked wheat
7% bestmalz vienna
3% bestmalz munich
3% golden naked oats

+ acid malt, cal chloride and 500g demerara sugar

OG: 1.051

18 IBU from hal mit and saaz at FWH
4 IBU galaxy whirlpool

Cube 1: 25g Chinook, 75g 007 - pale ale: 1099 plus chinook and 007 dry hop.
Cube 2 and 3: no cube hops. Ferment with 3711 French Saison and add brett + raspberries in secondary.

 

[droid]

^wow - interesting

 

[RobB]

I've just spent the morning of a public holiday brewing an old AHB favourite - Three Shades of Stout. I bumped up the OG and IBUs by about 15% since I wanted to pitch a low attenuating yeast (M15) while still hitting the same abv.