What are you brewing in 2017 ?

[Danscraftbeer]

Bohemian Pilsner. Or something close with Ingredients on hand.

40lt brew, chilled.
OG = 1.052
FG = ~1.015
IBU = 40
EBC = 7
ABV = 4.9%
IBU/SG = 0.787 Bitterness Ratio
76% BH efficiency

8.0kg Wey Pilsner = 92%
0.5kg Cara-Pils = 5.7%
0.2kg Acidulated = 2.3%
Ca=47. Mg=6. Na=12. SO4=47. Cl=43. HCO3=30.
Infusion 62c for 20min. Decoction 69c for 40min. Batch sparge 75c.

18g Magnum FWH 90min = 13.7 IBU
60g Hallertau Blanc 40min = 20 IBU
150g Saaz 5 min = 5.8 IBU
100g Saaz Hop stand at 70c for 30min = 0.4 IBU

WLP802 Czech Budejovice Lager measured yeast cake.
Pressure ferment self carbonated. Yummy..

 

[panspermian]

Marris Otter
Munich
Centennial
Citra
Galaxy

Big IPA

Not sharing recipe just in case it's really good.

 

[DJ_L3ThAL]

All the more reason to share... [emoji6][emoji481]

 

[tj2204]

American brown
80% BB ale
5% each med xtal, dark xtal, biscuit and choc

Glacier fwh
Chinook and glacier in the cube

Denny's fav 50

30ish ibu

1.052 anticipated OG

 

[shacked]

Impromptu brew day today. Making kegs for the xmas break:

83.5% JW Pils
14% Flaked Maize
2.5% Vienna (bestmalz)

A little cal chloride and lactic acid in the mash: ph 5.4 (30L of RO water + 55L Illawarra tap)

62C for 3 hours. OG: 1.040

16IBU from saaz at FWH.

DAP + brewbrite.

Three cubes:
1) +300g carafa sp 2 steeped WLP830
2) WLP830
3) WY2308

Will ferment low and lager for a couple of months.

 

[homebrewnewb]

the subtle touches suggest anything but impromptu there @shacked

 

[shacked]

the subtle touches suggest anything but impromptu there @shacked

Did a 20L batch for summer last year so was ready to tweak a bit! I’ve also got a pretty well stocked cellar

 

[homebrewnewb]

nothing like prepping for summer brews over those couple of weeks off, i suggest you double it though. hope you brew day sees you well!

 

[shacked]

Going to do another triple batch for summer that is about 24% flaked wheat, 12% vienna, 8IBU plus cube hops. Reuse the lager yeast!

 

[homebrewnewb]

Going to do another triple batch for summer that is about 24% flaked wheat, 12% vienna, 8IBU plus cube hops. Reuse the lager yeast!

that does not sound like a session brew, wait yes it does!
is it worth a bit of rye in that bill?
i like your thoughts around the yeast cake though, i have had very good results so far this year doing the same so i hope you have the same luck.

 

[Danscraftbeer]

Getting ahead for Christmas.
Tooths Pale Ale 1917 (White Horse Ale) https://www.whitelabs.com/sites/default/files/1916_Tooths_Pale_Ale.pdf
No Chill. 43lt
Not exactly to recipe but as close as I could make it. Recipe based on 75% BH efficiency seems I've over shot OG by 4 points. Maybe because sugar is added to the cube so none is lost in the trub?

OG = 1.052
FG = ~ 1.008
IBU = ~38
EBC = ~ 13 (looks more like 9)
ABV = ~ 5.9% (higher than I wanted but oh well)

2.75kg Marris Otter = 35.1%
2.6kg Wey Pilsner = 33.2%
0.63kg Flaked Maize = 8.0%
0.16kg Acidulated = 2%
1.7kg Raw Sugar = 21.7% (added in cube before filling)
6g Gypsum, 2g Calcuim Chloride, 2g Epsom Salts.
Mashed single infusion at 69c. Left overnight not to plan but oh well. Batch Sparged.

10g EKG first wort hop = 3.2 IBU
17g Super Pride at 55m (equivalent to 70min) = 15.6 IBU
30g EKG 55min (equivalent to 70min) = 8.4 IBU
40g EKG 15min (Equivalent to 30min) = 8.4 IBU

Pressure ferment with WLP059 Melbourne Ale Yeast.

Looking forward to this hopefully being a good clean, clear and crisp beer well conditioned on tap over Christmas hols...

 

[fungrel]

Using Cascade/Simcoe resin and Citra LupuLN powder tomorrow for this little experiment:

Zena's Pale Ale

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 75 min
Batch Size: 22 liters (fermentor volume)
Boil Size: 35.6 liters
Boil Gravity: 1.030
Efficiency: 70% (brew house)
No Chill: 20 minute extended hop boil time


STATS:
Original Gravity: 1.049
Final Gravity: 1.008
ABV (standard): 5.37%
IBU (tinseth): 36.49
SRM (daniels): 9.27

FERMENTABLES:
3.8 kg - German - Floor-Malted Bohemian Pilsner (76.8%)
500 g - German - Vienna (10.1%)
350 g - German - Munich Light (7.1%)
300 g - American - Carapils (Dextrine Malt) (6.1%)

HOPS:
1 g - Simcoe, Type: Pellet, AA: 61.4, Use: Boil for 60 min, IBU: 8.9
1 g - Simcoe, Type: Pellet, AA: 61.4, Use: Boil for 15 min, IBU: 6.99
7 g - Citra, Type: Pellet, AA: 24, Use: Whirlpool for 15 min at 99 °C, IBU: 7.64
15 g - Galaxy, Type: Pellet, AA: 14.9, Use: Whirlpool for 15 min at 99 °C, IBU: 10.16
1 g - Simcoe, Type: Pellet, AA: 61.4, Use: Whirlpool for 15 min at 99 °C, IBU: 2.79
40 g - Galaxy, Type: Pellet, AA: 14.9, Use: Dry Hop for 3 days
10 g - Citra, Type: Pellet, AA: 24, Use: Dry Hop for 3 days

MASH GUIDELINES:
1) Infusion, Temp: 50 C, Time: 10 min
2) Infusion, Temp: 66 C, Time: 60 min
3) Infusion, Temp: 76 C, Time: 15 min
Starting Mash Thickness: 6.06 L/kg

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 16 C
Pitch Rate: 0.75 (M cells / ml / deg P)

 

[Andyburgs]

Wife and kids away = double brew day. A couple of easy drinkers!

 

[Brewman_]

Just brewed Brewman Pacific Ale for Bitter and Twisted.

Might even toss some Raspberries into it.

Anyway, will be a good breakfast beer in November at the show.

Must remember not to have big stouts for breakfast this year.

 

[Hermies]

Brewing tuesday double batch one on the GF and the other on my 3V herms
American Pale
Marris Otter
Toffee Malt
Wheat Malt
Centennial @60
Centennial @ 10
Centennial @ whirlpool
US-05

American Wheatie
Wheat Malt 70%
Pale Malt 30%
POR @ 60
Citra @ 15 , 10 and flemout
US-05

 

[laxation]

I made this Black IPA on Saturday.

Unfortunately, ran into a couple of problems...

Was the first time using my mill, instead of the one at Keg King, and crushing at about .37 is a lot finer. I think I ended up with an extra 10% efficiency, which I didn't really need for a beer that was already slated to be nearly 8%!

My Urn also cut out at some point during the boil, and I didn't notice until 10 min to go, when it was sitting at 85 degrees. I only had magnum for bittering and the rest cube hop, so put it back up to boil again before whirlpool etc.

So in the end after all that, I've got about 18L of Black IPA that is probably going to be about 9-10%. Going to add a couple L of water into it...

After seeing the gravity was already 1.070 pre-boil (which is supposed to be the final OG), I did add some more hops (a very technical 10g more of each) - so I think the beer will turn out OK.

 

[DJ_L3ThAL]

Wow .37mm is tiny! I’m at 1.55mm!!!

 

[laxation]

I assume my mill was in inches - so roughly 1mm I think. Definitely isn't crushing at .37mm!
The top reply on Google when I checked was a bunch of people saying between 0.25 and 0.5, so I put it in the middle. Might open it up just a tiny bit more

 

[DJ_L3ThAL]

Oh haha all good!

 

[Andy_27]

I assume my mill was in inches - so roughly 1mm I think. Definitely isn't crushing at .37mm!
The top reply on Google when I checked was a bunch of people saying between 0.25 and 0.5, so I put it in the middle. Might open it up just a tiny bit more

I'm at 0.9mm. I also found the markings on the mill body weren't very accurate so I measure with a feeler gauge between the rollers.