What are you brewing II ?

[drsmurto]

1000 times better than the 1st attempt. Its got that chewy texture i love but the crust isnt like a rock like last time!

No water spray, i put a loaf tin of water in 10 mins prior to the loaf so nice and humid.

I'm eating a piece now, nothing added. I could gte used to this!

Golden sourdough? When its on tap i will have a go at that!

Back to the brewing - forgot to mention this was my 1st batch of beer since i switchd over to rainwater. Didnt even think how that would impact on my brewing. Ive added salts before but that was to tap water for either hopy beers or stouts. I held back on the SO4 for this one as the golden ale isnt that hoppy, the best examples i have tasted (Muckey, Boston) have been well balanced.

 

[Katherine]

mmmm ive got two brews already planned but I think I need to have another go at the golden at this will be the third batch! Second batch I added some galaxy which I quite liked.

 

[KoNG]

Unfortunately I pulled too much grain and not enough liquid

C&B
TDA

Wow.. TDA, and not a Warren rhetorical in sight... (He's slowing)

 

[bradsbrew]

just done the 60min add on my
Double Plugga APA

4.7kg BBale

.4kg Carared

.24kg pale wheat

.1kg choc
mash @ 65

15g cascade plug @ 90
10g newport @ 60
15g Bsaaz @15
30g cascade plug @ flameout

whirlfloc @ 15

Cheers Brad

 

[glennheinzel]

Just about to mash out the following-

Belgian Dubbel

Size: 21.0 L
Efficiency: 70.0%

Original Gravity: 1.065 (1.062 - 1.075)
Terminal Gravity: 1.012 (1.010 - 1.018)
Alcohol: 6.94% (6.0% - 7.5%)
Bitterness: 22.75 (15.0 - 25.0)

Ingredients:
4.9 kg Pilsner Malt
0.45 kg Munich TYPE I
0.23 kg Caramunich TYPE II
0.23 kg Special B - Caramel malt
0.23 kg Aromatic Malt (Amber 50)
0.3 kg Soft Candi Sugar
0.23 kg White Table Sugar (Sucrose)
37.0 g Tettnanger (4.3%) - added during boil, boiled 60 min
0.5 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
1 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 10 min
1 ea White Labs WLP500 Trappist Ale

 

[Tony]

Brewing a nice Special Bitter today. Its starting to cool off and my garage is about 19 deg so this will sit on the floor and do its thing. No point running it in a fridge now

best bitter

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 52.00 Wort Size (L): 52.00
Total Grain (kg): 9.30
Anticipated OG: 1.044 Plato: 10.97
Anticipated EBC: 22.0
Anticipated IBU: 34.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
86.0 8.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
7.5 0.70 kg. TF Crystal UK 1.034 145
5.4 0.50 kg. TF Flaked Maize UK 1.040 0
1.1 0.10 kg. TF Chocolate Malt UK 1.033 900

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Wye Challenger Pellet 7.90 26.7 60 min.
20.00 g. E.K Goldings Pellet 4.30 2.9 20 min.
30.00 g. Wye Challenger Pellet 7.90 4.8 10 min.
50.00 g. E.K Goldings Pellet 4.30 0.0 0 min.


Yeast
-----

WYeast 1469

 

[Bribie G]

Altogether 1420 in the Shire was a marvellous year. Not only was there wonderful sunshine and delicious rain, in due times and perfect measure, but there seemed something more: an air of richness and growth, and a gleam of beauty beyond the mortal summers that flicker and pass upon this Middle Earth.

.............

The Northfarthing barley was so fine that the beer of 1420 malt was long remembered and became a byword. Indeed a generation later one might hear an old gaffer in an inn, after a good pint of well-earned ale, put down ihis mug with a sigh: "Ah! that was proper fourteen-twenty, that was! "




Fourteen-Twenty Ale 25L batch to bottle to 24L

5000g Maris Otter (Northfarthing, floor malted)
500g Munich 2 (Imported Gondor)
150g Melanoidin - Elvish blend
150g Carared - ditto

67 degrees for 90 minutes

45 g Fuggles from the hopyards of Buckland 90 mins
30g Southfarthing EKG 10 mins

Ye Olde Dwarvish wyeast 1187

No foul orcish adjuncts or brewing sugars.

Just hoisted the bag and nearly passed out from the malt aroma. Barliman Butterbur will be contracting out a hit on me for sure

 

[KHB]

Brewing a nice Special Bitter today. Its starting to cool off and my garage is about 19 deg so this will sit on the floor and do its thing. No point running it in a fridge now

Lucky man im having to get the heater pad out already my shed gets down to single digits overnight!

Scotsman

 

[reviled]

Brewed my Cereal Pest AIPA yesterday...

Cooked the rice for 30 mins untill it was mush, it looked completely feral with this disgusting skin on top of it, needless to say I felt sorta guilty adding it to the mash :huh:

Didnt bother with a Protein rest either so it will be hazy, but theres so much hops in there it probably would have been anyways Single infusion mash at 65*c so should be nice and fermentable!

 

[Supra-Jim]

How's the Cereal Pest coming along?

Cheers SJ

 

[reviled]

How's the Cereal Pest coming along?

Cheers SJ

Ill find out in 20 mins when I clock out and get some yeast onto it, will update tomorrow B)

 

[reviled]

Ill find out in 20 mins when I clock out and get some yeast onto it, will update tomorrow B)

OG of 1062 for 22 litres, pitched at 18*c allthough its so cold here atm when I woke up it was bubbling away healthily at 16*c so should be a really nice clean ferment!

 

[Supra-Jim]

All sounds good.

Cheers SJ

 

[Screwtop]

Screwy Pleeeeese don't use Notto for this beer, if you haven't already pitched. S-04 would be better or (for future brews) Wyeast Ringwood - an East Yorkshire Yeast or, if it ever comes back, again Wyeast 1469

I cut my beer glands on Sam Smiths over thirty years ago in Newcastle, which was a real ale desert and Old Brewery Bitter was a shining oasis. Not the Notto not the Notto ........... :unsure:

Nott is great in this Bribie, used S-04 in one fermenter and Nott in the other as I normally do. This morning S-04 1.012 and Nott 1.009 both taste great, surprised how well the Nott holds this bitter up. Both are up there in attenuation levels for to Bitters, generally like to keep attenuation down to maintain body in such low ABV beers but caramelisation of some wort really helps.

Cheers,

Screwy

PS: Ever visit the Blue Man in Grantham, a relative owned it at the time they changed the name to The Malt Shovel, was a Sam Smiths Pub

 

[warra48]

Planning to put this one down tomorrow.

Style: Northern English Brown Ale
Batch Size: 23.00 L
Estimated OG: 1.047 SG
Estimated Color: 20.1 EBC
Estimated IBU: 29.6 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

4300.00 gm Golden Promise (5.9 EBC) Grain 91.98 %
125.00 gm Crystal Medium (145.0 EBC) Grain 2.67 %
100.00 gm Crystal Dark (260.0 EBC) Grain 2.14 %
100.00 gm Wheat, Flaked (3.2 EBC) Grain 2.14 %
50.00 gm Caraaroma (390.0 EBC) Grain 1.07 %
20.00 gm Challenger '06 [7.90 %] (60 min) Hops 17.5 IBU
20.00 gm EK Goldings [4.50 %] (30 min) Hops 7.7 IBU
35.00 gm Styrian Goldings [2.30 %] (15 min) Hops 4.4 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Slurry harvested from current Bitter

Mash Schedule: 68.0 C

 

[jayse]

Planning to put this one down tomorrow.

Style: Northern English Brown Ale

Estimated Color: 20.1 EBC

Something missing in this recipe, can you guess?

 

[warra48]

Something missing in this recipe, can you guess?

Oh, crappola, thanks for the reminder jayse.
I forgot the 2 kilos of white sugar.

 

[schooey]

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Gonzo Clone
Brewer: Schooey
Asst Brewer:
Style: Porter/stout special
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 30.11 L
Estimated OG: 1.076 SG
Estimated Color: 48.1 SRM
Estimated IBU: 71.4 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.50 kg Pale Malt, Halcyon (Thomas Fawcett) (3.0 SGrain 79.8 %
1.00 kg Crystal Extra Dark - 120L (Crisp) (120.0 SGrain 12.3 %
0.45 kg Chocolate Malt (450.0 SRM) Grain 5.5 %
0.20 kg Black Malt (Thomas Fawcett) (660.0 SRM) Grain 2.5 %
30.00 gm Warrior [15.00%] (90 min) Hops 39.3 IBU
25.00 gm Northern Brewer [8.50%] (60 min) Hops 17.4 IBU
25.00 gm Northern Brewer [8.50%] (30 min) Hops 13.3 IBU
30.00 gm Cascade [6.70%] (2 min) Hops 1.4 IBU
45.00 gm Cascade [6.70%] (Dry Hop 14 days) Hops -
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 8.15 kg
----------------------------
Name Description Step Temp Step Time
Step Add 26.08 L of water at 71.2 C 66.0 C 90 min


If I don't get to go on the Sydney crawl this weekend, I'm going to attempt to put this one down. Otherwise I'll probably try for next weekend or the one after...

Already have the yeast blend from a Galaxy ale in the fridge

 

[winkle]

Well this weekend will either see another UXB batch brewed or I'm toying with this one:

Sub-tropic Triple
Belgian Specialty Ale/Tripple

Type: All Grain
Batch Size: 20.00 L
Boil Size: 22.89 L
Boil Time: 60 min
Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 48.48 %
3.50 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 42.42 %
0.25 kg Munich Malt - 10L (10.0 SRM) Grain 3.03 %
6.00 gm Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
20.00 gm Galaxy [15.00 %] (60 min) Hops 24.5 IBU
8.00 gm B-Saaz [7.50 %] (15 min) Hops 2.4 IBU
0.50 cup Orange Peel, Sweet (Boil 5.0 min) Misc
0.60 gm Coriander Seed (Boil 5.0 min) Misc
0.50 kg Inverted Sugar (0.0 SRM) Sugar 6.06 %
1 Pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast-Wheat


Beer Profile

Est Original Gravity: 1.101 SG
Est Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 10.04 %
Bitterness: 26.9 IBU Calories: 90 cal/l
Est Color: 6.3 SRM

Sugar added after 3 days (home made light crystal ala the Guru method)

Edit : fingers had been drinking.

 

[Duff]

Just doughed in a California Common, to be followed by a Biere de Garde.

Both fermented at 17C with WLP029 Kolsch for a little of the fruity esters and the attenuation needed for both.