What are you brewing in 2017 ?

[sp0rk]

Mmm, starting to think the 2 beers (esp a BIAB IIPA) may be a bit too much for a mostly unprepared brew day
Might dial it back to the rice lager and just an IPA

 

[shacked]

Hang on... people prepare for brew day? I was changing my recipe this morning as I was milling grain and decided cube hops after knock out...!! Do the IIPA; you know it'll be awesome ;-)

 

[sp0rk]

Alriiiiight
Not much on hand for colour (outside of choc, black and roast barley) other than Carared, Caraaroma or Victory
also have 3kg of munich, 2kg of wheat, some carapils and a few other random crystals
This is probably what I'd go with I guess

What is this even? (Imperial IPA)

Original Gravity (OG): 1.087 (°P): 20.9
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol (ABV): 9.09 %
Colour (SRM): 11.5 (EBC): 22.7
Bitterness (IBU): 90.8 (Average - No Chill Adjusted)

42.6% Maris Otter Malt
42.6% Pale Malt
11.83% Cane Sugar
2.96% Caraaroma

0.9 g/L Amarillo (8.6% Alpha) @ 90 Minutes (First Wort)
0.9 g/L Cascade (7.8% Alpha) @ 90 Minutes (First Wort)
0.9 g/L Galaxy (13.4% Alpha) @ 90 Minutes (First Wort)
1.7 g/L Amarillo (8.6% Alpha) @ 0 Minutes (Aroma)
1.7 g/L Cascade (7.8% Alpha) @ 0 Minutes (Aroma)
1.7 g/L Galaxy (13.4% Alpha) @ 0 Minutes (Aroma)
1.7 g/L Amarillo (8.6% Alpha) @ 0 Days (Dry Hop)
1.7 g/L Cascade (7.8% Alpha) @ 0 Days (Dry Hop)
1.7 g/L Galaxy (13.4% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 64°C for 90 Minutes. Boil for 90 Minutes

Fermented at 20°C with RANDOM YEAST


Recipe Generated with BrewMate

 

[shacked]

Brew it!!! (Maybe just not galaxy for bittering. some say it's harsh that early but I've never done it)

 

[Matplat]

I'll second that, galaxy goes no earlier than 10 min... but bloody amazing at 10 and FO.

 

[fletcher]

i'm pretty excited to be able to brew again. first brew in about 7 months! bloody hell. just a simple pale quaffer to get the ball rolling and to test the new water and set-up yadda yadda.

pale
vienna
pale wheat
1.048
heaps of cascade and topaz whirlpooled to 25 ibu
us-05 at 17c

 

[fletcher]

Fermented at 20°C with RANDOM YEAST

love that yeast!

 

[sp0rk]

So much for an early brew day, tank and mains water pipes are frozen...

 

[droid]

^bugger

had a rushed day yesterday ended up with 10% more wort and about the same less in abv - the triple is now a golden strong

 

[manticle]

10% less abv? How strong was the intended tripel?

Leftovers stout, first brew since April so missing a bunch if stuff I forgot to buy. Have grain, yeast and hops though so I can live.

Golden promise, whatever blend of remaining black, roast, choc and brown I had, will hop with target and fuggles (plus any remaining challenger or styrians if I find them).

 

[droid]

I was never good with the three R's

 

[Danscraftbeer]

Dortmunder Home Grown Hopped 40lt no chill cubed.

OG = 1.052
FG estimate 1.011
IBU = 26
EBC = 10
ABV = 5.5%

99% Weyermann Pale
1% Acidulated
Mashed Infusion 50c, Infusion 65c, Decoction 70c.

I plugged in Dortmund water profile in Beersmith for 40l and this is what it came up with.
4.6g Gypsum
21.2g Epsom Salt
6.9g Calcium Chloride
19g Chalk
14.1g Baking Soda - (personal judgment I did not add this Baking Soda addition!) it could tastes like soap and throws the pH up too high in my understanding. Hope I'm right about that, ph probe is out of order.

90m + boil.

146g First Wort Hop- Vicoria wet hops calculated at 2% Alpha Acid = 20 IBU
140g Hallertauer dry in the cubes = 6.0 IBU

Saflager W-34/70

 

[manticle]

Don't add chalk either.
Forget the suggested profile, adjust additions to suit the beer. Dortmunder does not have or need loads of mineral character.

 

[tj2204]

Brewing a cream ale tonight.

40% pils
40% ale
20% flaked maize

Hallertau @ 60 to 15 ibu

 

[Danscraftbeer]

Don't add chalk either.
Forget the suggested profile, adjust additions to suit the beer. Dortmunder does not have or need loads of mineral character.

I was wondering what you would say at the time. Then again I'm curious to see what it brings to the beer, if anything much different to my standard water profile. The wort tastes good and balanced.

 

[Dan Pratt]

Rye IPA

OG 1056
FG 1008
ABV 6.4
IBU 55
EBC 9
Vol 17Lt

75% Pilsner
15% Rye
5% Wheat
5% Carapils

Mashed at 65c for 60mins

90min Boil

Columbus FWH = 26ibu
Amarillo @ 30m = 8ibu

Whirlpool 3 hop combo Citra, Galaxy & Mosaic for 15-20mins = 19ibu

Fermented with WLP007 Dry English Ale yeast @ 18c

Dry Hopped with 3 hop combo Citra, Galaxy % Mosaic = 5g/L for 3-4days

 

[laxation]

Probably covered in 16 million other spots but whatever... how do you find the difference between a rye malt and, say, any other malt?

 

[EalingDrop]

Probably covered in 16 million other spots but whatever... how do you find the difference between a rye malt and, say, any other malt?

A hint of 'spicy' flavour and tartness to the finish, the mouth puckering sort of thing.

 

[Nullnvoid]

Rye IPA

OG 1056
FG 1008
ABV 6.4
IBU 55
EBC 9
Vol 17Lt

75% Pilsner
15% Rye
5% Wheat
5% Carapils

Mashed at 65c for 60mins

90min Boil

Columbus FWH = 26ibu
Amarillo @ 30m = 8ibu

Whirlpool 3 hop combo Citra, Galaxy & Mosaic for 15-20mins = 19ibu

Fermented with WLP007 Dry English Ale yeast @ 18c

Dry Hopped with 3 hop combo Citra, Galaxy % Mosaic = 5g/L for 3-4days

Recipe stolen.....I mean copied

Looks delicious.

 

[shacked]

Brewing a cream ale tonight.

40% pils
40% ale
20% flaked maize

Hallertau @ 60 to 15 ibu

What yeast? This looks like the sort of beer you could smash pints of relentlessly. Delicious.