What are you brewing in 2017 ?

[Rocker1986]

Grabbed some Styrian Goldings from CB on Wednesday, so will put most if not all of them into an ESB tomorrow. Maybe not strictly to style with all the late hops but meh, I want to see what it tastes like as I've never used it before.

25 litre batch, 75% brewhouse efficiency.

Water and Treatment
36.00 l Brisbane Water (ESB) Water 1 -
4.54 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -

Grains
4.500 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 3 91.8 %
0.200 kg Crystal Malt - Medium (Thomas Fawcett) (150.0 EBC) Grain 4 4.1 %
0.100 kg Acidulated (Weyermann) (4.5 EBC) Grain 5 2.0 %
0.100 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6 2.0 %
Mashed at 67C or so for 60-70 minutes, raised to 72C for 15 minutes before mash out at 78C

Hops
20.00 g Styrian Goldings {2.60 %} - First Wort 75.0 min Hop 7 5.8 IBUs
42.00 g Fuggle {5.40 %} - Boil 60.0 min Hop 8 22.0 IBUs
20.00 g Styrian Goldings {2.60 %} - Boil 20.0 min Hop 9 3.1 IBUs
20.00 g Styrian Goldings {2.60 %} - Boil 10.0 min Hop 10 1.8 IBUs
20.00 g Styrian Goldings {2.60 %} - Steep/Whirlpool 15.0 min Hop 11 1.3 IBUs
75 minute boil
Will probably dry hop it with the leftover Styrians even though it's only gonna be 10g

Yeast
Wyeast 1469 West Yorkshire Ale, 10th generation fermented at 20C.

The Stats
Est Original Gravity: 1.0461 SG
Est Final Gravity: 1.0135 SG
Estimated Alcohol by Vol: 4.3 %
Bitterness: 33.9 IBUs
Est Color: 17.3 EBC

 

[Matplat]

Another S&W (ish) beer:

1.5kg Pale Ale Malt
1kg Vienna
2kg Wheat

5g Magnum @60
25g Galaxy @5
25g Galaxy @0
50g Galaxy dry hop for 4 days

1.048 OG @ 75% brewhouse eff
18 IBU

Mashed at 64 for probably 3 hours by the time the kids are asleep.

Fresh jar of WY1272 from my last pale ale ready to be pitched.

Will be the first time breaking out the chiller for a while, this beer deserves it!

 

[Coodgee]

^sounds like a goer. like a stone and wood with a bit more maltiness and alcohol. I like my S&W clone with at least 120grams of galaxy dry hopped for 2 days at fermentation temp and then crash chill. ya want to smell it

 

[Phoney]

Thinking about putting down summer ales for xmas this weekend. ~4.5% ABV

80% Pale
10% flaked corn
5% carapils
5% biscuit
Willamette @ 60 & 5 to 25IBU (maybe some czech saaz, if I have enough leftover)
WY2565 Kolsch

84% Pils
10% wheat
5% Carapils
1% Acid
Magnum @ 60 to 30IBU
Galaxy and and something (moteuka? citra? centennial?) late
WY1450 Denny's fave.

 

[Schikitar]

Galaxy and and something (moteuka? citra? centennial?) late

I really like centennial, haven't used moteuka yet though so can't comment on that..

 

[Gloveski]

Last few days I put down brewman's S & W pacific Ale clone and a Fullers ESB clone with some wyeast 1968. First time using this yeast

 

[Matplat]

Last few days I put down brewman's S & W pacific Ale clone and a Fullers ESB clone with some wyeast 1968. First time using this yeast

You can look forward to deliciousness.... 1968 is a ripper!

 

[Dan Pratt]

after a solid run of No Chill beers to get some kegs filled, time for a chilled IPA.

Planned for this weekend:

Stupid Ego IPA

OG 1063
FG 1010
ABV 7%
IBU 55
EBC 9.5

100% Maris Otter - mashed overnight - 20c/120m, 52c/30m, 65c/60m, 72c/30m, 76c/180m

Target pH = 5.4, sulphate in mash = 200ppm, chloride in mash 50ppm

90min boil - add another 100ppm sulphate and 30ppm chloride @ 10m with the whirlfloc

@ 90m - Warrior = 35ibu
@ 5m - Amarillo/Centennial = 20ibu

Transfer to FV and ferment at 18c under 7psi pressure

Dry hopped with Citra/Columbus for 4days = 6g per litre

 

[seamad]

Haven't brewed in a while, no beers on tap, family at my place for Xmas, time to pull the finger out.
My system is a double batch, normally my brother helps out and we do 2 brews on a brewday so 4 cubes so we get 2 kegs each. Didn't have time for a double today, so did a base beer with some different cube additions to the second for a bit of Xmas variety.
Pale Ale
1.050
TFFMMO 90%
Carared 5%
Pale wheat 5%
Mash 54/10;62/30;70/30;76/15
70 min boil,
Simcoe @60 to 15ibu
Ca salts added mash/boil

Cube 1 2g/l NZ Cascade flowers. Dry hop same
Cube2 2g/l Citra, dry hop same + 200g Carafa II,100g pale choc cold steeped in 1.2l water overnight, boiled 15 minutes and added to cube.
Ferment both 1272

 

[Judanero]

Brewed today/ after work
Ryetskwod Russian Imperial Stout (No chill)

60% Maris Otter Floor malted
13% Flaked barley
5% Pale Choc
4% Roast barley
3% Brown malt
4% Light Crystal
3% Heritage Crystal
4% Rice hulls
4% Glucose (will add day 3 of ferment)
Heat strike water before work.
Mashed @ 64 for 3 hrs (mashed in at lunch, recirc'd until I got home from work) raised to 69 and held for 30, mashed out @ 76 for 15.
Fly sparge

FWH: EKG (13.1 ibu), Willamette (24.1 ibu) Styrian goldings (32.7 ibu)

Boil for 2.5 hrs, yeast nutrient @ 10, brewbrite at whirlpool.
Yeast is to be the yeast cake from an English brown I kegged yesterday, Wyeast 1187

Edit: OG=1.096

So I bottled this today, about half into champagne bottles and half into some 640ml bottles- planning on dipping in wax and maybe even some half decent labels as I'll go to the trouble of cellaring them for a while.

Fermented at 20c for 5 days then rose to 22c, final gravity was 1.012 though which is a lot lower than I was expecting, a little worried that it won't have enough body and kind of regretting adding the glucose.. Hydrometer sample tasted good though, 1187 is a great yeast with a little TLC

 

[Coodgee]

7th iteration of Earle's Rogers clone. This one changes slightly every single brew. This iteration is dropping the OG a few points to get closer to a true midstrength (3.7% down from 4.2%) and changing to flowers instead of pellets with a big hop stand once the wort gets down to 85 degrees. Trying to get that big hop flavour from true Rogers. this will be a double batch.

Batch Size (fermenter): 45.00 l
Estimated OG: 1.037 SG
Estimated Color: 20.2 EBC
Estimated IBU: 24.8 IBUs
Brewhouse Efficiency: 73.00 %


Ingredients:
------------
Amt Name Type # %/IBU
45.00 l Brisbane Water 1 -
2.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
3.80 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 4 52.4 %
1.50 kg Munich II (Weyermann) (22.0 EBC) Grain 5 20.7 %
1.50 kg Vienna Malt (Weyermann) (8.0 EBC) Grain 6 20.7 %
0.40 kg Caramunich III (Weyermann) (139.9 EBC) Grain 7 5.5 %
0.05 kg Carafa Special III (Weyermann) (1300.0 E Grain 8 0.7 %
100.00 g Cascade [7.00 %] - Boil 20.0 min Hop 9 23.1 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
200.00 g Cascade [7.00 %] - Steep/Whirlpool 1.0 Hop 11 1.6 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -

----------------------------
Name Step Temperat Step Time
Sacc Rest 68.0 C 60 min
Mash Out 75.0 C 10 min

 

[stewy]

IPA

Marris Otter - 84%
Munich - 11.5%
Crystal 40 - 4.5%

**** load of hops (350 grams total), first addition at 20mins.
Total IBUS 58
ABV 7%
Hops - Citra, Cascade, Amarillo, Ahtunum, Simcoe

Very smashable.

 

[Coodgee]

^ sounds and looks like a very nice beer.

 

[Dan Pratt]

^ ^ Munich and crystal......kittens at the ready.

 

[Coodgee]

^ call it a red IPA and calm down

 

[mofox1]

Misso getting into the brewing game. Small batch raspberry wine.

Super stoked... This is barely a week or so after getting a cheese cave (bar fridge and temp controller) which is now maturing four rounds of (soon to be) brie. And follows various sourkraut and fermented chilli batches.

#complementaryhobbies #brewingwin

 

[mofox1]

The sun is shining and the burrs are forming...

Triple batch Special Bitter.

1.048, 36 ibu

TF Golden Promise, amber & xtal.
EKG + Perle in kettle & cube.

 

[Dan Pratt]

The Frohmuller Pale Ale

OG 1.051
FG 1.010
ABV 5.2%
IBU 32
EBC 9.5
Vol 20L

Mashed @ 66c for 90mins

68% Base Malt
15 % Vienna
3% Light Crystal
3% Oats
2% Acidulated

90min boil

FWH - Simcoe = 15ibu
10min - Amarillo/Centennial = 17ibu
80c Whirlpool - Amarillo/Centennial = 2.5g per L for about 20mins

Fermented with BRY97 west coast @ 18c and 7psi

Dry Hopped with CITRA using 3g per L

 

[Schikitar]

I'm looking to do a light but fruity pale (something in the 4.5% region).. something similar to, or a clone of, the Kaiju! Crush.. anyone have any recipe suggestions? Also a fan of the Two Birds Passion Victim..

 

[laxation]

I'm looking to do a light but fruity pale (something in the 4.5% region).. something similar to, or a clone of, the Kaiju! Crush.. anyone have any recipe suggestions? Also a fan of the Two Birds Passion Victim..

I did a 'grapefruit' beer that was delicious, but not very grape-fruity. Next time I will add some juice as well as zest.

79% pale malt
10% munich
5% rye
4% Caraamber
2% Acid

15g Cita FWH (20ibu)
30g ea of Simcoe, Cascade, Citra in the cube (12, 5, 11 IBUs)
Dry hop with 45g ea of Simcoe and Citra

Soak the yellow bit of the peel from 4 grapefruit in vodka, leave in fridge for a few days. (Dont get any white)
2 days before cold crash, add the vodka/skin mix like a dry hop.
It's at this point I would add the juice from the grapefruit as well, but if you're not going for that then don't worry!

(or there is this: http://brewgr.com/recipe/35401/backdoor-brewing-kaiju-krush-v1-american-pale-ale-recipe)