What are you brewing?

[Whistlingjack]

Got a friend coming over on sunday who wants to learn about all-grain brewing.

Gonna do a basic pale ale, with some hallertau hops (only hops I've got in stock)

 

[Doc]

Brewing my Infinity + 1 brew today.
Just started the sparge and have already used 200gr of the 8.9% 10 hop blend (100gr in the mash, and 100gr FWH).
First runnings are 1.093
Smelling great.

Doc

 

[jimmyjack]

Just put down my Imbolc Nelson Sauvin Summer Ale B) I have just mashed in with my new Urn. I got a timer and set it to go off this morning and it worked like a charm!!! I dont have to siphon anymore as I had a socket welded on my boiler.

Happy days, JJ

 

[Steve]

Munich Dunkel happening here in about an hour. :beer:
Cheers
Steve

P.S. Doc are you using a hopsock for your hops?

 

[Doc]

P.S. Doc are you using a hopsock for your hops?

No hopsock for me.
Don't own one.
Have a bazooka screen on the kettle outlet.

Doc

 

[devo]

I currently have a few in the works which is good cause I'm down to my last 20ltrs of brew. I have a (first time) Kolsch and an APA in secondary fermentation. I alsohave a cubed no chill stout waiting for the other 2 buggers to move on to conditioning. :blink:

 

[DJR]

Boh pils finished sparge then, now heating to boil. Tastes pretty good. Got 115g of hops measured out - 4 CZ Saaz plugs, 50g of Saphir and 5g Magnum. Recipe was slightly different after Ross' input that Saphir tastes a little less bitter than it should.

Started up a starter yesterday in a 4L water container - should get up to about a 3L starter since this one will be pitched and fermented quite cold - 6-8C.

Devo, hope your Kolsch went OK based on my recipe, the recipe i did tasted really good when i bottled it up for the Xmas case the other day. Saphir is definitely a good choice for Kolsch.

 

[AUHEAMIC]

Just got my English Bitter partial that half a dozen of you kind folk helped me with in the fermenter.

25.5 litres at SG1048

MALT
3kg Light dry malt

GRAIN
0.75kg Maris Otter
0.25kg Medium crystal
(Mashed at 66deg for 1 hour)

HOPS
20 gm Bramling cross at 60 min
45 gm East Kent Goldings at 30 min
15 gm East Kent Goldings at 5 min

YEAST
Safale S04

 

[THE DRUNK ARAB]

Into the sparge of an APA in 5 minutes!

OG 1054
IBU 43.5

3.75 kg BB Ale Malt (6.0 EBC) Grain 64.7 %
1.75 kg Weyermann Pilsner (3.9 EBC) Grain 30.2 %
0.30 kg Weyermann Caramunich II (124.1 EBC) Grain 5.2 %

15.00 gm Warrior [15.10%] (45 min) Hops 26.4 IBU
10.00 gm Chinook [12.20%] (15 min) Hops 4.2 IBU
10.00 gm Columbus (Tomahawk) [11.10%] (15 min) Hops 3.8 IBU
10.00 gm Centennial [8.80%] (15 min) Hops 3.1 IBU
10.00 gm Amarillo [8.40%] (15 min) Hops 2.9 IBU
5.00 gm Columbus (Tomahawk) [11.10%] (2 min) Hops 1.2 IBU
5.00 gm Centennial [8.80%] (2 min) Hops 1.0 IBU
5.00 gm Amarillo [8.40%] (2 min) Hops 0.9 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

C&B
TDA

 

[devo]

Boh pils finished sparge then, now heating to boil. Tastes pretty good. Got 115g of hops measured out - 4 CZ Saaz plugs, 50g of Saphir and 5g Magnum. Recipe was slightly different after Ross' input that Saphir tastes a little less bitter than it should.

Started up a starter yesterday in a 4L water container - should get up to about a 3L starter since this one will be pitched and fermented quite cold - 6-8C.

Devo, hope your Kolsch went OK based on my recipe, the recipe i did tasted really good when i bottled it up for the Xmas case the other day. Saphir is definitely a good choice for Kolsch.

I can't waste to taste this when it's ready. Pretty much kept to your grain profile but chose the wyeast Kolsch 2565 for yeast and went hallertau and tettnang for hops after some more reading up this particualr style.

 

[Screwtop]

Just got my English Bitter partial that half a dozen of you kind folk helped me with in the fermenter.

25.5 litres at SG1048

MALT
3kg Light dry malt

GRAIN
0.75kg Maris Otter
0.25kg Medium crystal
(Mashed at 66deg for 1 hour)

HOPS
20 gm Bramling cross at 60 min
45 gm East Kent Goldings at 30 min
15 gm East Kent Goldings at 5 min

YEAST
Safale S04

On Ya Peels,

That looks real good, it'd put a horn on a jellyfish.

 

[AUHEAMIC]

Thanks for the recipe Screwtop.

Quick taste prior to pitching. All looks good so far.

 

[bconnery]

That does look like a very good partial english ale there. I've done a few lately with a very similar base and they've all come out very nicely. In fact a partial of 3kg LME, 1kg Maris Otter and a combination of crystal(s) and chocolate is fast becoming a standard brew. I haven't tried the Bramling yet but I'm looking to...

My Belgian Strongish Dark Ale is bubbling away furiously.

I think it is around 1066. I had pitched it before I took a measurement so my hydrometer might have contained a little yeast slurry and I'm not sure what, if any, effect that has on the reading...

WL550 Belgian Ale slurry from my previous beer.

3.00 kgBlack Rock Light LME(3.0 SRM)Extract53.3 %
0.60 kgMunich Malt (9.0 SRM)Grain10.7 %
0.25 kgOats, Flaked (1.0 SRM)Grain4.4 %
0.20 kgCara-Pils/Dextrine (2.0 SRM)Grain3.6 %
0.20 kgCaraamber (30.0 SRM)Grain3.6 %
0.20 kgMelanoiden Malt (20.0 SRM)Grain3.6 %
0.20 kgPilsner (2 Row) UK (1.0 SRM)Grain3.6 %
0.18 kgCarafa II (412.0 SRM)Grain3.1 %20.00 gmSticklebract [11.50%] (60 min)Hops25.1 IBU20.00 gm
Smaragd [8.00%] (60 min)Hops17.5 IBU20.00 gm
Smaragd [8.00%] (5 min) (Aroma Hop-Steep)Hops-
30.00 gmOrange Peel, Bitter (Boil 2.0 min)Misc
0.80 kgBrown Sugar, Light (8.0 SRM) (Sticks of it from the asian store)Sugar14.2 %

 

[neonmeate]

currently boiling up something inspired by poperings hommelbier - a hoppy 7.5% belgian golden sort of thing

4kg weyermann pils
200g melanoidin
300g flaked wheat
120g acid malt

180g jaggery
200g white sugar

25g first gold 60'
28g tettnang 15'
20g NZ hallertau 15'
25g first gold flameout

planning to dryhop with 15g each styrian, tettnang, NZ hallertau

WLP500

 

[Ducatiboy stu]

I decided on this for today.........

Its a bit different, but I am hoping that the wheat will compliment the Saaz hops


Wheat Saaz Ale

A ProMash Recipe Report

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

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 4.30
Anticipated OG: 1.046 Plato: 11.52
Anticipated EBC: 15.1
Anticipated IBU: 28.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
81.4 3.50 kg. IMC Ale Malt Australia 1.038 4
9.3 0.40 kg. JWM Wheat Malt Australia 1.040 4
4.7 0.20 kg. JWM Caramalt Australia 1.036 56
4.7 0.20 kg. Crystal 75L Great Britian 1.034 148

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Czech Saaz Whole 3.50 23.8 60 min.
20.00 g. Czech Saaz Whole 3.50 3.2 20 min.
20.00 g. Czech Saaz Whole 3.50 1.6 5 min.


Yeast S-04
-----




Unfortunatly I left the tap open on the kettle :angry: and lost about 1Ltr of 1st runnings....
Still ended up with 75%...( sg1038 for 27ltr pre Boil )

 

[Mearesy]

Brewed this up yesterday to make the most of the awesome fresh hops Ross hooked me up with (thanks mate!). Cant wait to try this one, smells amazing and very very hoppy!

4kg Marris Otter
300g Wheat
300g Pale Crystal

Mashed at 68c, Single step

Hop mix - equal quantities of Amarillo, B Saaz, Simcoe, Cascade

60g Mash hop
30g @ 30mins
30g @ 25mins
30g @ 20mins
30g @ 15mins
30g @ 10mins
30g @ 05mins
30g @ 00mins
50g @ Dryhop in secondary

Total of 320g hops :blink:

Estimate IBU of around 90 :beerbang:

Mearesy

 

[Ross]

Brewed 2 batches for a friend today, who's gone away with 2 fresh wort kits & looking very happy...

Tomorrow I intend to replace my rapidly dwindling stocks by doing 3 brews. A dark ale, an APA & an English Bitter.

cheers Ross

 

[barls]

ive got an old clone, a blonde to go in to kegs to be replenish stocks and a vanilla bean honey amber ale just for stamps

 

[Josh]

About to start chilling my new Xmas case Sparkling Ale.

3.7kg Pale Ale malt
350g Wheat malt
70g Dark crystal malt
600g Sugar

21g Pride of Ringwood 10.4% 60mins
12g Pride of Ringwood 10.4% 20mins

Coopers yeast taken from a Sparkling Ale and a Pale Ale. Hoping to ferment at 18C having already ruined one Xmas case batch at 26C.

C'mon you yeasties, you're eating against the clock now!

 

[neonmeate]

Brewed this up yesterday to make the most of the awesome fresh hops Ross hooked me up with (thanks mate!). Cant wait to try this one, smells amazing and very very hoppy!

hot damn