Whats In The Glass

[Dan Pratt]

another schooner of my Mosaic Pilsner.

good boring beer!

 

[mtb]

My final batches of 2017 were marred by faulty scales causing all my hop additions to be way off the intended dosage. They seem to have either under and over measured quantities each time. I'll give them a couple months but I may tip four kegs..

All I have on tap that I consider drinkable is the ol trusty Citra Blonde Ale. That biofine cleared it up too. A life saver in this heat.

 

[cliffo]

Hefeweizen.

Happy with how this came out.

 

[nosco]

Im over due for another hefe

 

[cliffo]

I usually only brew 1-2 batches per year but think I'll up production of this style this year.

Very refreshing and a quick turnaround is always a bonus.

 

[Dan Pratt]

Hefeweizen.

Happy with how this came out.

View attachment 110879

What was the malt bill ?

 

[cliffo]

What was the malt bill ?

Weyermann Wheat - 51%
Weyermann Pilsner - 37%
Weyermann Munich II - 10%
Weyermann Acidulated - 2%

Northern Brewer @60 to 14 IBU
Wyeast 3068 yeast

 

[mofox1]

Rhubarb Saison thing I do a couple of times a year. **** it is good (toot! hey, there goes my horn).

Recipe was something like 50/50 pilsner/wheat or gladdy American/wheat with a little acidulated thrown in. To make 16L @ 1.060ish.

Then it got 4.5kg of rhubarb as per here

Made up almost 10L of a rhubarb liquor by repeated simmer / strain cycles and threw in a kilo white sugar.

Pitched the cube with a couple sachets belle saison, made up and added the rhubarb liquor two days later. Nine days after pitch she's kegged and pretty.

Last time I did this it took about 8 or 10 weeks before ferment was finished... Finished pH of the beer is 3.5, so adding the rhubarb after primary yeast growth phase was probably a good idea. Can't know tho, because I switched yeasts from 3724 to belle saison.

Nom.

 

[droid]

Still pushing my personal boundaries in regards to Session IPA's. This sucker is somewhere around 60ibu @1.040OG finishing around 1.008

In 80ltrs there was 200gms of hops at Flame Out and 200g going into each keg, no brew-brite or finings in the house so yeah, she won't clear up. US05.

Nice day (40C) for a few sessionable fruity smashers

 

[Dan Pratt]

Refreshing Ashby Ale

4.4% and 18ibu. Crisp clean finish from the mash pH at 5.2

70/30 BB Ale/JW Wheat

English Ale 002 at 20c under 10psi

 

[mofox1]

Refreshing Ashby Ale

4.4% and 18ibu. Crisp clean finish from the mash pH at 5.2

70/30 BB Ale/JW Wheat

English Ale 002 at 20c under 10psi

View attachment 111141

Looks like the thing for today - mash sched & OG?

 

[Dan Pratt]

Looks like the thing for today - mash sched & OG?

Hi Mofox,

Probably more detail than you need but......

I do an overnight mash with the Braumeister, mashing in @ 25c (current ground water) raising up through the steps set, which due to this I get a few points lower FG than target because the mash goes through temps of 60c-64c which takes about 10mins.

25c/180mins
66c/ 60mins
72c/30mins
76c/180mins

If I were to mash in for Sacc rest straight up and during the day id mash it like this:

65c/60m
72c/20m
76c/30m

I do an extended mashout always so when i pull the malt pipe its drains really fast and follow that with ~ 2lts of rinse/sparge water

FG is often 1007-1008 even with the English 002 plus there are no non-fermentables like crystal malts so its always <1010

 

[mofox1]

Warm in Vic today. Stay hydrated folks.

4.5% Special Bitter

Clarity is reaching end of keg proportions.

 

[cliffo]

"US" Wheat made with Aussie (BB Ale & Wheat) and German (Caramunich II + Acidulated) malts and Aussie (Galaxy) and NZ (Nelson Sauvin) hops.

The only "US" thing about this was the yeast, being US-05.

Poured straight from the pressure fermenter, already carbed. This was the bottom of the batch and is murky as all hell but tastes most refreshing.

What I transferred to the serving keg has been given some Biofine to help clear it up.

 

[Rocker1986]

APA brewed with Chinook, Citra and Simcoe. 4.9%. going down well today, nice and fruity. First try at cube hopping, and brewed to a lower IBU as some previous ones were a bit over bittered.

 

[cliffo]

Cream Ale

 

[Dan Pratt]

^ ^ i like it Cliffo. Whats in the mix?

 

[cliffo]

^ ^ i like it Cliffo. Whats in the mix?

83% BB Ale, 15% Flaked Corn & 2% Acidulated.

18 IBU using Northern Brewer @ 20 min and US05.

If I was to nominate a beer as my "house" beer, this would be it. Usually have one on tap or at least ready to tap, especially during the warmer months.

 

[Dan Pratt]

Nice Cliffo. What does the flaked corn do? Dry it out or add some kind of malt aroma?

 

[cliffo]

It dries it out and reduces the body to make for an easy drinking beer.