What are you brewing in 2017 ?

[TheWiggman]

Been a while since the last brew, so dusted off the gear after a keg blew last night for a crack at a long-lost style: Australian bitter ale. Now that WLP059 Melbourne Ale has been released and is in the mail I brewed a Tooth's White Horse Ale thanks to Korev.

1.470 kg MO
1.370 kg JW pils
0.335 kg polenta (flaked maize was on the recipe but I don't have access to any)
0.875 kg raw sugaz

20g EKG and 11g Super Pride at 60 mins
21g EKG at 20 mins
~37 IBU

Came in a little high at 1.051 which I'll dilute down for a 1.048 OG hopefully chewing away to 1.011 using WLP059 MELBOURNE ALE YEAST. I've gotta say the whole idea that I'm brewing a beer that hasn't been in existence for decades has an element of excitement about it. Really looking forward to knocking a few back on the porch as the weather warms up and might even send a few bottles for my grandfather to relive a bit of his youth.

 

[tj2204]

Broken arm lager

3kg JW Pils
1kg Wey Vienna
20g carafa II

OG 1.042

Saaz at 60, 40 & 15 for about 32 ibu.

w34/70 slurry

Cubed immediately on flameout last night rather than waiting my usual 20-25 mins, then jumped straight into the car to take my 3 year old daughter up to the hospital to have her fractured elbow put in a cast.

Left the hospital at about 2 am. Not looking forward to cleaning the kettle when I get home from work!

 

[Phoney]

Raspberry Sour (Any tips or suggestions would be much appreciated as I've not had much experience with sours)

OG 1.065
IBU 7

3.5kg Pilsner
800g Wheat Malt
250g Gladfield Red Back

10g Mt Hood or hallertauer @ 60
20g Mt Hood or hallertauer @ Cube hop

WYeast 1450

At 90% fermentation, rack to secondary and add 1 packet of Gigayeast Fast Souring Lacto GB110 and 500mL Raspberry concentrated syrup (will add approx 18 SG points)

Age until Xmas.

Would adding bourbon barrel or Hungarian oak chips be out of place here?

 

[Hermies]

Well I made the Pekko and Centennial pale turned out nioce can't wait to bottle it .

 

[mofox1]

Interesting Mick I went the other way yesterday (use Whirfloc instead of Brewbrite) and actually think it (Whirfloc) produced a better cone/clearer wort out of the kettle. Can't confirm 100% off one batch as I had a better recirc than I have had so it could be that factor at play also.

Had a look at the cubes last night - f'all trub in them at all. Just some incredibly light wispy stuff like what you get when using rye.

The wort turned to egg drop soup as soon as I'd poured the slurry in too... amazeballz.

 

[technobabble66]

Totes Redballs

Red Ale

Mashed & initial boil yesterday. Left overnight, then finished the boil and cubed today.

22L
OG= 1.048
FG= 1.012
IBU= 22.8
EBC= 28.7 (31.7)
Alc%= 5.0

73% Perle
8% CaraRed
6% Pale Crystal
5% Oats (!!!)
4% CaraAroma
4% Biscuit

15g Target (9%) @ FWH
10g EKG + 5g Target @ 20mins (cube)

17L Mash, 17L Sparge.
Some salts to Chloride 70ppm, Sulfate 45ppm, Calcium 52ppm.

66/72/78 for 70/20/5.
But ended up more like 64/68/71/79 for 70/30/20/5.
Boil for 90mins.

Yeast = WLP-022 (Essex Ale), 2nd gen yeast cake, at 20*C.

 

[manticle]

Enough of the balls.

Stout again tomorrow. Can't get enough (and wlp013 is such a quick finisher).

5kg golden promise, mix of rb, black, choc, brown, victory, cold steeped and added in last 10, usual steps and challenger at 60 and whirlpool.

Need to do an alt and wee heavy very soon to mix it up. Then a golden belgian strong.

Then more bitter and more stout.

 

[Lionman]

Fermenting my first lager at the moment.

5KG Pilsner
1KG Munich 1

20g El Dorado FWH
20g El Dorado 5mins

Saflager S-189

No idea what style it is, none probably, but hoping for a nice hoppy lager.

Maybe something like Beerfarm IPL.

Also, fermenting a Red IPA

5KG Maris Otter
2KG Munich 1
.3KG Carapils
.3KG Caraaroma

20g Magnum FWH
20g Galaxy Cube
20g Mosaic Cube
20g Pacific Jade Cube
20g Galaxy Dry Hop 5 Days
20g Mosaic Dry Hop 5 Days
20g Pacific Jade Dry Hop 5 Days

WLP001

Should be pretty tasty I think.

 

[Danscraftbeer]

KaringaLager. The realm of New World beers, my attempt anyway. Kinda feel like breaking rules with this lager but I've done similar or heavier as like IPL. The result was Very hop forward in Aroma and very Malt forward in flavour. It was good as IPL.
German Pale malt profile with a wackload of fruity late hopping. Lower IBU's for this lighter Pale.
40lt no chill. Cube immediately after flame out to ferment maybe a month later.
OG = 1.046
FG = 1.009
IBU = 27
EBC = 12.5
ABV = 4.8%

Wey Pale 86.3%
Melanoiden 4.9%
Cara-Pils 3.7%
Acidulated 2.0%
Water Ca=79.3. Mg=16.2. Na=24.37. SO4=87.8. Cl=62.6. HCO3=75.
Infusion 50c, Infusion 63c, Decoctions 69c, 73c, batch sparge 76c.

25g Home grown Cascade First Wort Hop to 10.7 IBU. Boil down to cube 40lt. = ~90min. Wirfloc near the end.
180g Cascade flowers into cubes at 4.5g/l.
50g Galaxy dry hop keg1
50g Cascade dry hop keg2

W-34/70 pressure ferment starting at 10c to finish at 14c.

 

[Dan Pratt]

Got my own IPA to make after heaps of different hopped beers over the past 12 months.

Talk the Talk IPA

OG 1064
FG 1010
ABV 7%
IBU 58
EBC 8
Vol 17lts

94% Pilsner Malt
6% Carapils

Likely to add acidulated to get the pH down to 5.4 / Mashed at 65c for a dryness that brings the hops forward / Mash sulphate to 200ppm and chloride to 50ppm.

90min boil

Columbus @ 90m FWH = 28ibu
Centennials @ 30m = 6ibu

Add whirlfloc @ 10mins + 2g Sulfate and 1g Calcium Chloride

Amarillo / Citra / Simcoe whirlpooled at <95c for 20mins = 24ibu

Fermented with English Dry Ale Yeast 007 @ 18c under pressure at 10psi

Transfer closed system to dry hop keg with 84g of hops for 3 days:

Columbus 42g
Amarillo 28g
Simcoe 14g

Starting to get the hang of this

 

[Kingy]

I'm having a brewman brewbuilder recipe day. On a bit of a budget this time round so a good couple of cheap beers.
First up a double batch of MHB Coopers Dark Ale and then a double of Brewman's version of Pacific Ale. [emoji106]

 

[btrots87]

Belgian Dubbel

4.5 kg - Pilsner (67.2%)
0.25 kg - Melanoidin (3.7%)
0.25 kg - Special B (3.7%)
0.25 kg - CaraMunich III (3.7%)
0.1 kg - Acidulated Malt (1.5%)
1 kg - Munich (14.9%)

0.35 kg - Belgian Dark Candi Sugar (5.2%) - added during fermentation

Mashed at 64C for 90 minutes, boiled for 90 minutes with 40g Hallertau for about 20 IBU.

Fermented with WLP500 Trappist ale yeast at 19C.

My efficiency was better than expected so it should turn out about 8% or a bit higher, definitely my strongest beer so far. Going to bottle this batch and let it condition for a bit in the bottle. I hope it's good because I reckon it's going to take a fair while to drink the whole batch.

 

[mofox1]

Belgian Dubbel

4.5 kg - Pilsner (67.2%)
0.25 kg - Melanoidin (3.7%)
0.25 kg - Special B (3.7%)
0.25 kg - CaraMunich III (3.7%)
0.1 kg - Acidulated Malt (1.5%)
1 kg - Munich (14.9%)

0.35 kg - Belgian Dark Candi Sugar (5.2%) - added during fermentation

Mashed at 64C for 90 minutes, boiled for 90 minutes with 40g Hallertau for about 20 IBU.

Fermented with WLP500 Trappist ale yeast at 19C.

My efficiency was better than expected so it should turn out about 8% or a bit higher, definitely my strongest beer so far. Going to bottle this batch and let it condition for a bit in the bottle. I hope it's good because I reckon it's going to take a fair while to drink the whole batch.

Yeeeeeah... You'd think that, and then all of a sudden the keg is empty. Somehow. Again.

Really got to get all those leaks fixed... :-\

 

[manticle]

Got my own IPA to make after heaps of different hopped beers over the past 12 months.

Talk the Talk IPA

OG 1064
FG 1010
ABV 7%
IBU 58
EBC 8
Vol 17lts

94% Pilsner Malt
6% Carapils

Likely to add acidulated to get the pH down to 5.4 / Mashed at 65c for a dryness that brings the hops forward / Mash sulphate to 200ppm and chloride to 50ppm.

90min boil

Columbus @ 90m FWH = 28ibu
Centennials @ 30m = 6ibu

Add whirlfloc @ 10mins + 2g Sulfate and 1g Calcium Chloride

Amarillo / Citra / Simcoe whirlpooled at <95c for 20mins = 24ibu

Fermented with English Dry Ale Yeast 007 @ 18c under pressure at 10psi

Transfer closed system to dry hop keg with 84g of hops for 3 days:

Columbus 42g
Amarillo 28g
Simcoe 14g

Starting to get the hang of this

You makin' an IPA, mate?

 

[Dan Pratt]

You makin' an IPA, mate?

yeah surprise, surprise .

its actually All Grain # 150.

Mashing in this morning.

 

[manticle]

Hope to knock out a cascade driven apa tomorrow.
Maris, touch of caramunich (nornally use uk crystal but been enjoying caramunich character in uk bitters), some leftover something for bittering (have to check) and 50 g or so of cascade at whirlpool. NC.
WLP california ale.

 

[cliffo]

Getting into the Oktoberfest groove today.

Altbier done and into the last 20 minutes of a Wheat beer.

I already have a Festbier and a Dunkel in kegs waiting to tap next month.

 

[manticle]

I love alt. What's your basic recipe and mashing regime?

 

[cliffo]

I love alt. What's your basic recipe and mashing regime?

It's one of my favourites too. I really should make it more often.

54.6% Munich I
39% Pilsner
2.7% Caramunich I
2% Acidulated
1% Carafa Special I
0.7% Chocolate Wheat

Bittered to 36 IBU and I used 2565 Kolsch yeast this time. I usually use 1007 German Ale.

Simple mash schedule of 67°C for 60 minutes and a mash out at 76 for 10 minutes.

 

[DJ_L3ThAL]

Wow fair whack of Munich, I've only gone 8-10% from memory and there's still heaps of malt flavour. Doesn't it push it outside the Alt boundaries? Mind you mine had 5% each of carafa special 2 and caramunich 3