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What are you brewing - 2019?

Discussion in 'General Recipe Discussion' started by JDW81, 2/1/19.

 

  1. Dan Pratt

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    Posted 19/8/19
    Made an American Pale Ale.

    Double Up Ale

    OG 1052
    FG 1010
    ABV 5.6%
    IBU 37
    EBC 11
    20L

    40% Pilsner Weyermann
    40% Maris Otter Bairds
    10% Munich Weyermann
    7% Carapils
    3% Light Crystal

    Mashed at 63c/30m, 68c/30m, 78c/15mins - Sulphate to chloride 150ppm/85ppm, pH @ 5.4

    60Min boil

    @ 20m Simcoe 14g
    @ 10m Simcoe 28g
    @ WP Simcoe/Citra 56g ( 28g each )

    Chilled to 18c, pitched BRY97 danstar yeast

    Dry hopping with 56g each of Simcoe and Citra ( 112g total = 5g per L )
     
    Schikitar and razz like this.
  2. wide eyed and legless

    Pro Pro

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    Posted 19/8/19
    No mate I wasn't pleased, just had to try it after onemorecell posted about imperial yeast being pitched at 0 degrees, which is correct in what he said they do advise to pitch at a low temperature. It finished at 1,010 which was the target, that was a dry Irish stout, the day after I brewed an oatmeal stout pitched CN 34 yeast, took 4 or 5 hours to take off and the Irish and Oatmeal stout's finished at the same time.
     
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  3. LorriSanga

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    Posted 8/10/19
    First Brewday in 18 months yesterday, had a blast. Made me realize how much it seemed like a chore 2 years ago.

    Standard Bitter
    22L

    Golden Prom 92%
    C120 6%
    Spec Roast 3%

    Northdown @ 60/0.5g/l
    Pac Jade @ 60/0.4 g/l
    EKG @ 30/0.7 g/l
    EKG @ 1/0.7 g/l

    Wyeast 1469
     
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  4. Truman42

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    Posted 9/10/19
    I stopped for almost 2 years as it was a chore getting out my 3V system, setting up the herms and all the hoses pumps and leads etc. Now I have a Guten and its so much easier.
     
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  5. Edward Rowe

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    Posted 9/10/19
    Guess people don't brew much around here. Only 24 posts in this thread
     
  6. devoutharpist

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    Posted 9/10/19
    Right, here is what i brewed over this long weekend. Basically in the style of a ~strong~ bitter. Hoping to use it to try my hand at harvesting some yeast.

    90% Maris Otter
    7.7% Caramalt 55L
    2.3% Caramalt 155L

    All EKG for the hops and London III for the yeast. Added a little gypsum to my mash (using tap water). Came a bit under on volume and over on OG, shooting for 1.049 and 1.051, so nothing horrible.


    [​IMG]
     
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  7. wide eyed and legless

    Pro Pro

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    Posted 9/10/19
    I just made the Zombie dust clone.

    • For 5.5 US gallons (20.8 L)
    • MALTS
    • 11.5 lb. (5.22 kg) pale two-row malt
    • 1 lb. (454 g) 10° L Munich malt
    • 8 oz. (227 g) melanoidin malt
    • 8 oz. (227 g) Carafoam
    • 8 oz. (227 g) 60° L crystal malt
    • HOPS
    • 0.75 oz. (21 g) Citra, 12% a.a., FWH @ 60 min
    • 1.25 oz. (35 g) Citra, 12% a.a. @ 15 min
    • 1.25 oz. (35 g) Citra, 12% a.a. @ 10 min
    • 1.25 oz. (35 g) Citra, 12% a.a. @ 5 min
    • 1.25 oz. (35 g) Citra, 12% a.a. @ 1 min
    • 3 oz. (85 g) Citra, 12% a.a. dry hop 7 days
    • YEAST
    • Fermentis SafAle S-04 English Ale Yeast
    • WATER
    • 2 g/gal gypsum added to reverse osmosis (RO) water.
    SPECIFICATIONS
    • Original Gravity: 1.066 (12.5° P)
    • Final Gravity: 1.019 (4.8° P)
    • ABV: 6.2%
    • IBU: 77
    • SRM: 8
    • Efficiency: 72%
    DIRECTIONS
    Mash at 155°F (68°C) for 1 hour. Pitch yeast at 62°F (17°C) and allow to rise to 67°F (19°C) over 7 days. Ferment at 67°F (19°C) to terminal gravity. Crash to 42°F (6°C) and hold 10-14 days.

    Extract Version
    Substitute 8.3 lb. (3.76 kg) pale malt extract syrup for pale malt. Omit water salts. Mash remaining malts at 155°F (68°C) in reverse osmosis water for 30 minutes. Remove grains, dissolve extracts completely, then top off with reverse osmosis water to desired boil volume. Proceed as above.
    Have never noticed anything like this before.
    001.JPG 002.JPG Start of ferment.
     
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  8. LorriSanga

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    Posted 9/10/19
    It was when the site went to the dogs, I stopped coming here. Only returned to find it dead.
     
  9. LorriSanga

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    Posted 9/10/19
    Guten?
     
  10. Truman42

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    Posted 9/10/19
    LorriSanga likes this.
  11. philrob

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    Posted 9/10/19
    Currently drinking a Best Bitter, and enjoying it hugely. In fact, I've done two identical batches of it back to back, to make max use of the yeast. Now fermenting a UK IPA with the harvested yeast.

    4500 gr Maris Otter (Thomas Fawcett Floor Malted)
    300 gr Heritage Crystal (Simpsons)
    50 gr Chocolate Wheat (Weyermann)
    40 gr Willamette 60 min
    25 gr EKG 60 min
    25 gr EKG 10 min
    5 gr Yeast Nutrient 10 min
    5 gr BrewBrite (stir plated in a small flask) Flameout
    1 smakpak WY1469 stirplated to grow it up
    25 gr EKG dry hop
    25 gr Willamette dry hop

    34 IBU
    OG 1.046 FG 1.008
    24 litres into bottles
     
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  12. wide eyed and legless

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    Posted 9/10/19
    I am currently drinking a Best Bitter, hadn't got a clue what it was in the fermenter (no notes) having a few BB recipes still not sure which one it was. A long day in the garden and its going down a treat.
    001.JPG 002.JPG
     
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  13. LorriSanga

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    Posted 20/10/19 at 10:11 AM
    Brewed another Landlord type thing today, loving Yorky1469.

    1.043
    1.012
    30IBUs

    95% MO
    4% C120
    1% Acid

    27g Northdown @ 60
    19g EKG @ 20
    31g Styrains @ FO
     
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  14. wide eyed and legless

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    Posted 20/10/19 at 11:18 AM
    I have got a few brews lined up, all bitters, I have been using CN-36 yeast and I am loving it. Monash Brew Lab have performed a performance, analysis and comparison between US-05 and CN-36. Really interesting reading, I only have a hard copy but have asked for a PDF to put out to the forums.
    The bitters I am doing are Coniston Bluebird Bitter, probably call it Campbells Challenge as I doubt very much it will be an accurate clone, and it is Challenger hops only. The other is Pilgrims Progress using Pilgrim and Progress hops.
     
  15. glennheinzel

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    Posted 21/10/19 at 10:39 AM
    Last minute brew day on the weekend. I need to test a new pale ale recipe with Cascade and Azacca, but then decided that a red Belgian ale would be more fun! Therefore I knocked out the following (which has a lovely red colour):

    OG1.060 (50 litres)

    5kg Crisp MO
    5kg Wey Munich 1
    1kg Wey Abbey Malt
    500g Carahell
    500g Wey CaraRye
    500g CaraMunich 3
    50g East Kent Goldings (60min)

    White Labs French ale yeast - Co-pitched in primary
    White Labs California IV ale yeast - Co-pitched in primary
    White Labs Lactobacillus delbruekii - Co-pitched in primary

    Omega Bring on Da Funk (8 bretts) - To be pitched on day 3.

    20191020_144559.jpg
     
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  16. glennheinzel

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    Posted 23/10/19 at 12:04 AM
    Looks good! If you wanted to try a more modern bitter, you could swap the crystal for CaraAroma (prob 150g) and then use more modern English hops like Archer/Jester/etc.
     

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