What are you brewing in 2017 ?

[stewy]

What's your hobgoblin clone recipe mate? How close do you rate it?

This is the recipe direct from the brewer at Wychwood brewery for the Can You Brew It show. They brewed it up & it was deemed a clone in the blind triangle test.

http://www.homebrewtalk.com/showthread.php?t=273932

 

[pcqypcqy]

I'm doing this tomorrow. It's meant to be a Julebryg to be ready for the December SEQld swap. Any comments?

Aiming for:
OG around 1060
Bitterness around 25 IBU
40 litre preboil, around 36 litres into kegmenter


Grain bill
6kg pilsner
2kg munich
2kg wheat
1.4kg caramunich
0.1kg choc wheat

Hops
25g Magnum @ 60mins
50g saaz @ 30 mins
50g saaz @ 10 mins

Spices (all in kettle at flameout)
1 or 2 star anise
some fresh orange peel (1 orange)

Yeast - 2 packs rehydrated S33

Depending on how this tastes in a few weeks, I plan to then infuse it with some leavings from my quince gin infusion. So it will get some gin, then a heap of pureed quince that has been flavoured with sugar, cloves, star anise, cinnamon, etc

 

[manticle]

*******ised karmeleit light

Inspired by tripel karmeleit because they have it on tap at the bar at work but aiming for something a bit weaker - maybe around 6-ish. Not a clone, not even really an homage.

5 kg best pils
100g caramunich
Sprinkle victory
Cereal mash combo of rice, oats, polenta and couscous
Couple hundred grams of soft blonde candy sugar, courtesy brewman.
Some glucose post main ferment

Tettnanger hops to about 35 ibu
WLP 500

 

[malt junkie]

After a few discussions with @droid awhile back, putting this one down for grand final day. Just mashed in and leaving overnight.

Dry Amber Fluid
1045
22 EBC
unknown IBU

Mash 52/62/67/72/78 for 10/10/50/10/10

Castle (Chateau) Pale 78%
Cane Sugar 20%
Midnight Wheat 2%
Homegrown Chinook FWH (just a smidge) and lots of whirlpool.
Wy1272 American Ale II @ 16C
(Some cubes will get Wy2042 for summer and some Melbourne Ale if anyone wants to give me a vial)

About to take some Melbourne 059 off the plate, I'll put a vial aside for you, bring to BB.

 

[Nullnvoid]

Two brews today, cubed and ready to ferment when convenient

Recipe: Brown Ale
Brewer: Russell
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 29.00 l
Post Boil Volume: 25.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.052 SG
Estimated Color: 39.5 EBC
Estimated IBU: 32.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 73.4 %
0.80 kg Munich II (Weyermann) (16.7 EBC) Grain 2 14.6 %
0.21 kg Carafa II (Weyermann) (817.5 EBC) Grain 3 3.9 %
0.15 kg Crystal, Dark (Simpsons) (157.6 EBC) Grain 4 2.8 %
0.15 kg Crystal, Medium (Simpsons) (108.3 EBC) Grain 5 2.8 %
0.14 kg Cara-Pils/Dextrine (3.9 EBC) Grain 6 2.6 %
18.00 g Magnum [12.00 %] - Boil 60.0 min Hop 7 29.6 IBUs
22.00 g Cascade [5.50 %] - Boil 10.0 min Hop 8 3.3 IBUs
0.9 pkg California Ale (White Labs #WLP001) [35. Yeast 9 -
46.00 g Cascade [5.50 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs
23.00 g Amarillo [9.20 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
23.00 g Centennial [10.00 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs

Recipe: Rye Pale Ale 25 litres - Odds and sods
Brewer: Russell Paulin
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 31.08 l
Post Boil Volume: 27.08 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 24.00 l
Estimated OG: 1.059 SG
Estimated Color: 20.5 EBC
Estimated IBU: 41.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 72.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.50 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 64.3 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 2 14.3 %
0.55 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3 7.9 %
0.40 kg Crystal 150 (170.0 EBC) Grain 4 5.7 %
0.30 kg Carapils (Briess) (3.0 EBC) Grain 5 4.3 %
0.25 kg Acidulated (Weyermann) (3.5 EBC) Grain 6 3.6 %
18.00 g Magnum [12.00 %] - First Wort 60.0 min Hop 7 30.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
85.00 g Cascade [5.50 %] - Boil 10.0 min Hop 9 11.8 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 10 -
60.00 g Cascade [5.50 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs

 

[Bribie G]

Dancing in a shaft of sunlight the Zephyr of the Brew beckons me to come dance with her.

 

[fletcher]

sort of a pacific ale, sort of not.

33% pale, wheat, vienna at 65c to 1.045
magnum at 60 to 7 ibu
galaxy at 10 to 22 ibu
galaxy whirlpooled to 15 ibu
galaxy dry hopped at 3g/L
us-05 at 17c to 1.008

thoughts? suggestions? i want it bold and hoppy, but a sessionable abv (currently 4.8%), and if possible, semi-dry like a fruity summery aussie pale ale.

 

[Dan Pratt]

I will see your pacific ale not pacific ale and raise you a fake blonde.

OG 1045
FG 1006
ABV 5.2%
IBU 27
EBC 7.5

42% MO
42% Pils
10% Wheat
6% Carapils

Mashed @ 63c for 60mins - sulphate 150ppm, chloride 50ppm, target pH 5.4

60mins boil

Magnum @ 60min = 11ibu
Centennial Whirlpool = 16ibu

Pressure Fermented around 10 psi with....and this is the fake part.....W34/70 @ 15c

Dry Hop is 5g/L of combined :
Citra
Galaxy
Nelson
Rakua
Simcoe
Mosaic

Keeping the yeast cake for my Helles 2

 

[Dan Pratt]

sort of a pacific ale, sort of not.

33% pale, wheat, vienna at 65c to 1.045
magnum at 60 to 7 ibu
galaxy at 10 to 22 ibu
galaxy whirlpooled to 15 ibu
galaxy dry hopped at 3g/L
us-05 at 17c to 1.008

thoughts? suggestions? i want it bold and hoppy, but a sessionable abv (currently 4.8%), and if possible, semi-dry like a fruity summery aussie pale ale.

@ 4.8% the ibu 44 is really high, if you want to keep that ibu you need to treat it like a session IPA which is not semi dry......

Mash higher at 70c like a English mild to get a final gravity around 1012-13. Single infusion though, mash in 72/73 and get it to set at 70 for 30-45mins before ramping to mash out. Add 5% carapils to give it more body along with the wheat malt. id even swap those IBU around, 15ibu from the 10m addition, 22ibu from the whirlpool.

 

[Matplat]

I reckon you could drop the IBU back a bit, 44 is a bit much for a pacific aley kind of beer, I would go down to more like 30, if you want a bitter interpretation of the beer.

Otherwise you're spot on the money.

 

[fletcher]

cheers gentlemen.

have taken your help on board and have dropped the ibu back to about 30 and swapped the additions and their ibu. bumped up the mash temp a touch too (67c). should end up with a finish of 1.010-11, abv of 4.5, and ibu of about 30. haven't got any carapils to give the session ipa fix a go

cheers!

 

[Mardoo]

Brewing Screwtop's Chocolate Treacle Stout today. Lovely day for it, clear and cool. I also realised the tiny spoon with a tinier stein (the top works!) my 6-year old daughter bought for me is perfect for measuring brewing salts! Woohoo

 

[Thefatdoghead]

Going down tomorrow. Just ol brew in a bag style.

 

[Dan Pratt]

Brewing a beer for a mates daughters birthday.

Annabelle Ale 1

OG 1045
FG 1011
ABV 4.4%
IBU 19
EBC 6.4
Vol 20Lt

60% Pilsner
30% Wheat
10% Rolled Oats

Mashed @ 66c for 60mins - Sulphate 150ppm, Chloride 50ppm - Target pH = 5.3

60Min boil
Citra / Mosaic @ 1m = 19ibu ( No chilled - calc for 15min boil )

Fermented with S04 @ 18c

Dry hopped with Citra / Mosaic for 3days = 2g/L

 

[Thefatdoghead]

Going down tomorrow. Just ol brew in a bag style.

View attachment 108608

Ended up with 63 litres of 1.064 in the chronicle.
Bit lower than I wanted but all good.

The simcoe oil was so nice at the start of the boil. I wanted to hit it with the full 10mill.

Not bad for a brew in a bag on the fly. Cant wait to set up the electric brewery.

 

[fletcher]

put on a simple hefe today. i must say, no-chilled hefes are the quickest and easiest-to-clean-up-afterwards beers around.

50% ale
50% wheat
rice hulls
55/5, 63/35, 72/30, 75/10 to 1.045
CaCl - 100ppm, CaS04 - 18ppm, pH - 5.4
magnum to 12 ibu
no-chilled and will use m20 at 19c (unless i get my hands on a weihenstephan strain)

*** in my mouth.

 

[technobabble66]

Rezza Nekta
Aussie Bitter, brewed yesterday, to be fermented with WLP-059 (assuming ~81% attenuation)

Vol=21.5L
OG=1.042
FG=1.007
IBU=30
EBC=16
alc%=4.9

44.3% Perle malt
40% Pilsner malt
1% Choc malt
11.4% White sugar
1% Dark Brown sugar

15g Pride of Ringwood + 5g EKG @FWH
5g Pride of Ringwood + 10g EKG @20mins (into cube)

68/72/78 for 90/25/10
17L mash, 17L sparge

Salts to hit ~60ppm Ca, 6ppm Mg, ~1:1 sulfate: chloride.
-----------------------------------

Hit all the numbers, so that's a good start.
Very keen to see what 059 does to this, and how the sugars come out.
The thinking with the sugars was to use raw sugar for the bulk, then add a little Dark Brown to possibly mimic less refined sugar that might've been the norm a century ago (?), but also to simply see what a touch of dark brown sugar does to the flavour profile. I know 35g is bugger all, but from reading i've done, apparently the dark sugars can be quite strong in their flavour input & less is best. As it turned out, i had no raw sugar at hand, so had to use the white sugar, so hopefully the dark brown will offset the difference (if any!) between raw & white sugar.

 

[manticle]

Normally do an alt with a few spec malts and main grist of 50 %pils: 25 each munich and vienna. Today I'm having a crack at all vienna plus specs (weeny touch choc, biscuit/aromatic), tett to about 50 with 10g in whirlpool, wlp german ale at about 14, cc for 2+weeks.

A couple of decoctions.

 

[DJ_L3ThAL]

Ooo, keen to hear how that Alt turns out!

 

[Kingy]

92litres of coopers pale ale,cheap simple delicious [emoji39]
100% bb ale
26ibu por at 45min
No chill