What are you brewing in 2017 ?

[technobabble66]

Preferred hops for the Alt?
(Spalt?)

 

[DJ_L3ThAL]

Only spalt!!!! [emoji1]

 

[manticle]

Spalt is great but I've also happily used tettnanger, hallertauer mitt and even styrians.

For base, I go 50 pils, 25 each of munich and vienna, tricked up with a couple of specs. All munich is totally in place, DJ.

 

[cliffo]

My understanding is as Munich as you like in an Alt.

I usually use Tettnanger but went with a Northern Brewer/Hallertauer combo for this one as that's what I had on hand.

 

[DJ_L3ThAL]

Spalt is great but I've also happily used tettnanger, hallertauer mitt and even styrians.

For base, I go 50 pils, 25 each of munich and vienna, tricked up with a couple of specs. All munich is totally in place, DJ.

My understanding is as Munich as you like in an Alt.

I usually use Tettnanger but went with a Northern Brewer/Hallertauer combo for this one as that's what I had on hand.

Well thanks fellas, I shall now engage super-Munich Altbier mode. It's definitely a style I am most interested in and it's the most well received style by my friends and family much to my surprise also.

 

[cliffo]

What's your usual grain bill?

 

[DJ_L3ThAL]

80% pils
10% Munich I
5% carafa special II
5% caramunich III

Pretty sure I ripped it straight from brewing classic styles.

 

[tj2204]

Beer:

90% JW Pils
10% BB Wheat

About 1.050

Dr Rudi at 60, whirlpool and cube for about 30 ibu.

Prob just notto for the yeast unless I find a jar of something more appealing in the fridge.

 

[shacked]

Triple batch of bitter:

92% Golden Promise
3% Gladfield Biscuit (thanks Paulyman)
2.5% Heritage Crystal
2.5% Muntons Medium Crystal

Shooting for an OG of 1.042 and an ABV of between 4 - 4.5%, mashed at 68C.

21 IBU from challenger FWH then:

1) 4 IBU challenger + WY1099 - served on cask at our brew club real ale festival
2) 6 IBU whitbread Goldings + WY1275
3) 8 IBU northdown + WLP005/WLP013/Brett Lochristi blend

 

[Mardoo]

Not brewing anything technically, but pitching a cube of Cascadian Dark Ale that is my first ferment since my heart surgery 3 months ago. Feels pretty AWESOME!!! Yeast is Denny's Favourite 50, WY1450.

EDIT: Please replace AWESOME with FFFFFUCKING GREAT!!!

 

[Andyburgs]

Any feedback is welcome, have only been all grain brewing for a little over a year. I've copied a few recipes off here, done some out of beer and brewer mag and just made some up like this one.

 

[manticle]

Looks alright grist wise. I think you could amp the bitterness up to 40-50. Also I am a convert to brown malt and reckon it would help this shine. Just 100g or so.

 

[indica86]

Recipe: 150 Saison
Brewer: Grumpy
Style: Saison
TYPE: All Grain, BIAB, No Chill

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.062 SG
Estimated Color: 8.8 EBC
Estimated IBU: 25.6 IBUs

Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 66.7 %
2.00 kg Wheat Malt, Malt Craft (Joe White) (3.5 Grain 2 33.3 %
10.00 g Pride of Ringwood [9.10 %] - First Wort Hop 3 9.3 IBUs
50.00 g Nelson Sauvin [11.50 %] - Steep/Whirlpoo Hop 4 16.2 IBUs
1.0 pkg Belgian Saison II Yeast (White Labs #WLP Yeast 5 -

-------------------------------------------------------------------------------------

 

[Matplat]

English inspired IPA, keen for feedback as I'm a little unsure if the hop bill is right.

I'm drinking a pale ale at the moment that is around 50 IBU and it tastes seriously bitter, so thinking of dropping the bitterness slightly on this one.

Bulldog IPA
English IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.900
Total Hops (g): 180.00
Original Gravity (OG): 1.061 (°P): 15.0
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.99 %
Colour (SRM): 13.2 (EBC): 26.0
Bitterness (IBU): 43.6 (Tinseth - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Pale Ale Malt (59.32%)
1.000 kg Munich I (16.95%)
0.500 kg Maris Otter Malt (8.47%)
0.500 kg Wheat Malt (8.47%)
0.200 kg Caraaroma (3.39%)
0.200 kg Caramalt (3.39%)

Hop Bill
----------------
70.0 g East Kent Golding Pellet (5.1% Alpha) @ 60 Minutes (Boil) (3 g/L)
30.0 g East Kent Golding Pellet (5.1% Alpha) @ 0 Minutes (Boil) (1.3 g/L)
40.0 g East Kent Golding Pellet (5.1% Alpha) @ 5 Days (Dry Hop) (1.7 g/L)
40.0 g Fuggles Pellet (4.4% Alpha) @ 5 Days (Dry Hop) (1.7 g/L)

Misc Bill
----------------

Single step Infusion at 64°C for 60 Minutes.
Fermented at 18°C with WLP005 - British Ale

 

[btrots87]

Originally planned on an English style pale ale, but ingredient issues changed things a bit so it's a bit of a hybrid American/English pale.

FERMENTABLES:
4 kg - Maris Otter Pale (80%)
0.5 kg - Munich Light (10%)
0.25 kg - Crystal 45L (5%)
0.15 kg - Crystal 90L (3%)
0.1 kg - Acidulated Malt (2%)

HOPS:
10 g - Northern Brewer @ 60 min
30 g - Challenger @ 30 min
20 g - Mosaic @ 5 min
20 g - Summer @ 5 min
10 g - Mosaic Dry Hop for 3 days
10 g - Summer Dry Hop for 3 days

MASH GUIDELINES:
1) Temp: 66 C, Time: 90 min, Amount: 17 L
2) Temp: 75 C, Time: 10 min
3) Sparge, Temp: 78 C, Amount: 13

Threw in a pack of US05 and one of M44 since the OG was a bit higher than expected and the packs were a little old. Figured they'd be similar enough that it would turn out ok.

 

[Rambo]

First brew in about 4 months due to moving house, working every weekend and family visits.

Trying out a new malt and a new hop in simple amber ale.

4kg Pilsner malt
1kg Gladfields supernova
50g fortnight

Miss how much better beer tastes while you're making more.

 

[Danscraftbeer]

I do a swap and go keg thing for a mate. He pays for ingredients, I brew it. He wants me to brew Corona...
So I'll take the challenge because I've never got around to making a really simple swill before so its about time.
Basically testing brewing technique has to be perfect because you cant hide any faults in such a beer so here goes.

Corona Attempt #1

OG = 1.046
FG = 1.012 (That's what Corona reads in the Hydrometer. Higher than I expected)
IBU = ~20
EBC = 5.6
ABV = 4.5%

Ca=44.5. Mg=8.8. Na=24.4. SO4=51.5. Cl=50.4. HCO3=37.7.

Wey Pilsner = 78.4%
Acidulated = 2.4%
Corn Flakes = 9.7%
Dextrose = 9.5%
Infusion 50c. Infusion 69c. Decoction 75c.

Halletau Blanc first wort 90m = 7 IBU
Tettnang 45m = 13 IBU

WLP802 Czech Lager (Would have preferred WLP940 Mexican lager but N/A)
Pressure fermented at 10c to finish at 13c.

 

[shacked]

I do a swap and go keg thing for a mate. He pays for ingredients, I brew it. He wants me to brew Corona...
So I'll take the challenge because I've never got around to making a really simple swill before so its about time.
Basically testing brewing technique has to be perfect because you cant hide any faults in such a beer so here goes.

Corona Attempt #1

OG = 1.046
FG = 1.012 (That's what Corona reads in the Hydrometer. Higher than I expected)
IBU = ~20
EBC = 5.6
ABV = 4.5%

Ca=44.5. Mg=8.8. Na=24.4. SO4=51.5. Cl=50.4. HCO3=37.7.

Wey Pilsner = 78.4%
Acidulated = 2.4%
Corn Flakes = 9.7%
Dextrose = 9.5%
Infusion 50c. Infusion 69c. Decoction 75c.

Halletau Blanc first wort 90m = 7 IBU
Tettnang 45m = 13 IBU

WLP802 Czech Lager (Would have preferred WLP940 Mexican lager but N/A)
Pressure fermented at 10c to finish at 13c.

I did something similar last summer. Similar levels of dextrose and flaked corn but also a touch of vienna malt (less than 5%). I used 18IBU of saaz at FWH and the 940. I also used 50% RO water and a very slight bit of cal chloride. Long mash at 63/64.

Turned out to be fantastic!! Very much like a Corona (however) with just enough flavor to be interesting. You may be surprised mate!

 

[droid]

doing another session pale today, no wheat left

pils
caramunich 1
acidulated
oats

1.042 - 1008

columbus FWH 10% of total ibu (50ish)
reversing the late hops from last brew 3.5g/l total late hops
citra / mosaic WP
cascade / amarillo hop back
due to the higher AA of citra and mosaic - the balance will go in to hop back as well
dry-hopped with yet to be decided or purchased but around 5g/l


back to US 05 after using s-04

 

[good4whatAlesU]

Scored points by going to Mrs G4s work function last night (and minding baby in the man carrier), so getting a brew day today.

Putting down a House Stout with Gladfield ale malt and 13.7% dark grains (mostly RB) and Notty yeast.

60 minutes at 65 C.

Tap water unfortunately but knocked out the Chlorine (hopefully) with vitamin C.