Whats In The Glass

[sponge]

English pale ale.

The photo can't really show its clarity but she's a beauty.

Ps. Stupid phone with sideways pictures..

 

[sponge]

English pale ale.

The photo can't really show its clarity but she's a beauty.

Ps. Stupid phone with sideways pictures..

1402123118493.jpg

Doesn't look like it showed up sideways as it did in the preview. Huzzah!

 

[mje1980]

Excuse the photo if it's small or sideways. Ordinary bitter fermented with 028 Scottish ale off the beer engine. Dayum.

Looks crystal clear to me sponge

 

[Black n Tan]

"The Witches Cauldron" American Imperial Red Ale. I used hot rocks (heated granite rocks on the bbq) to caramelise the wort and it was reminiscent of a witches cauldron when I added the hot rocks. It ended up darkening the beer considerably and it really only looks red if held up to the sun, but taste pretty good. It has 56IBU but the bitterness is well balanced by the caramel sweetness. This is for the Victorian July case swap. Served in my brand new TOØL tulip glass (thanks Frothie).

 

[mje1980]

When you're drinking ale off a hand pump and find some Stilton in the fridge, you know it's a ******* great day

 

[Bridges]

Yep another pale ale I stupidly only put one of these into the fridge this morning as a tester to see if it'd carbed up ok. Super happy with the way this turned out. Pics to come when I get some more into a glass.
I also dry hopped some more cascade.

 

[fletcher]

That looks great Fletcher. What was your malt and yeast?

98% joe white vienna
2% joe white caramalt
4.5 abv
tettnang at 60 and 5 to 20 ibu
wyeast 1007 - german ale at 16C
took a good few weeks more than most ale yeasts i've used to clean itself up but now it has, amazing. so clean.

EDIT: i asked about the 1007 at that temp (16-17C) on here, and some thought it might have come out slightly fruity but i can't taste it which i'm happy about. i'm no professional taster, but i'm getting a very clean lager-esque feel with the tiniest hint of graininess from the grist which is quite nice and adds its own character.

 

[mje1980]

It's a great yeast huh? Especially malty beers IMHO

 

[fletcher]

It's a great yeast huh? Especially malty beers IMHO

this is my first time using it, and so far i'm very impressed. i think it has really eccentuated the malt - for that graininess in any case - and is just really clean (at that temp anyway). might try it again even lower for an IPA down the track.

 

[Donske]

MO/Rakau SMaSH, 6.6% 40 IBUs, fermented with US05 at 17°.

It's not worthy of a picture, just a warning, don't use Rakau in a APA/AIPA, seems more suited to hoppy lagers or blonde ales, a lot of floral/spiciness, just seems completely wrong for the style to my tastes.

That said, it's not a bad beer, just not one that I can drink a lot of, 2 pints is my limit.

 

[Thefatdoghead]

My black wheat ipa. Finished a little chewy but nice beer.

 

[Dan Pratt]

My black wheat ipa. Finished a little chewy but nice beer.

that looks great.

what hop combo did you use?

also, what % wheat?

 

[fletcher]

It's a great yeast huh? Especially malty beers IMHO

what beer have you used it in mate? mind sharing me your recipe? i wanna try it in a malt forward and hop forward beer to see how it fares

 

[Thefatdoghead]

that looks great.

what hop combo did you use?

also, what % wheat?

Hmm I think it was citra, simcoe, riwaka in the boil and dry hopped with centennial and chinook.
Wheat was up around the 40% mark. Dark wheat, chock wheat was used.

 

[mje1980]

what beer have you used it in mate? mind sharing me your recipe? i wanna try it in a malt forward and hop forward beer to see how it fares

Normally blonde ales. Mostly pils malt and some wheat. Last one was 71.4% wey pils, the rest malted wheat. Challenger hops at 45 mins. 1.044, 18 IBU. Lots of people do kolsh style ales and alts, but i use 2565 for kolsh and haven't brewed an alt. be good for a faux schwarzbier IMHO. Malty and clean but with a little smooth roastyness.

 

[Thefatdoghead]

Probably one of the best beers ive brewed. Meantime inspired IPA. added some caraaroma, brown malt and used wlp001 yeast. Awsome yeast, awsome beer.

 

[barls]

My last bottle Munich barley wine from 4yrs ago. It has Brett in it so damn lovely

Toasty with Nice crystal notes and the hint of Brett in the back ground.
Need to make this one again

 

[Not For Horses]

My last bottle Munich barley wine from 4yrs ago. It has Brett in it so damn lovely

image.jpg
Toasty with Nice crystal notes and the hint of Brett in the back ground.
Need to make this one again

Holy balls that sounds amazing. I think I may have a semi.

 

[barls]

it is. been slowly sipping it since then even the wife is impressed.

 

[barls]

here you go mate
Batch 1 of bugeater munich barley wine- modified copy
Dates Date Brewed: 25/03/2010 Date Racked: 25/03/2010 Date Packaged: 25/03/2010 Date Ready: 25/03/2010

Selected Style and Target Specs
19C-Strong Ale-American Barleywine

Recipe Overview Target Wort Volume Before Boil: 32.00 l
Actual Wort Volume Before Boil: 35.00 l
Target Wort Volume After Boil: 20.00 l
Actual Wort Volume After Boil: 20.00 l
Target Volume Transferred: 20.00 l
Actual Volume Transferred: 20.00 l
Target Volume At Pitching: 20.00 l
Actual Volume At Pitching: 20.00 l
Target Volume Of Finished Beer: 19.00 l
Actual Volume Of Finished Beer: 19.00 l
Target Pre-Boil Gravity: 1.067 SG
Actual Pre-Boil Gravity: 1.055 SG
Target OG: 1.114 SG
Actual OG: 1.085 SG
Target FG: 1.114 SG
Actual FG: 1.007 SG
Target Apparent Attenuation: 0.0 %
Actual Apparent Attenuation: 91.1 %
Target ABV: 0.0 % Actual ABV: 10.4 %
Target ABW: 0.0 % Actual ABW: 8.2 %
Target IBU: (using Tinseth): 80.5 IBU
Actual IBU: 89.5 IBU
Target Color: (using Morey): 12.7 SRM
Actual Color: 12.7 SRM
Target Mash Efficiency: 80.
0 % Actual Mash Efficiency: 72.1 %
Target Fermentation Temp: 18 ˚C
Actual Fermentation Temp: 18 ˚C

Fermentables Ingredient Amount % MCU When
German Munich Malt 7.480 kg 82.5 % 17.2 In Mash/Steeped
UK Oat Malt 790 g 8.7 % 0.7 In Mash/Steeped
German CaraMunich I 200 g 2.2 % 2.9 In Mash/Steeped
German Vienna Malt 200 g 2.2 % 0.3 In Mash/Steeped
Sugar - Turbinado 400 g 4.4 % 1.7 End Of Boil

Hops Variety Alpha Amount IBU Form When
NZ Southern Cross 15.9 % 16 g 26.5 Loose Whole Hops First Wort Hopped
NZ Sticklebract 13.5 % 37 g 54.0 Loose Pellet Hops 60 Min From End

Yeasts Yeast Strain Amount Used
wyeast old ale

Mash Schedule Mash Type: Full Mash Schedule Name: bugeater barley wine

Step Type Temperature Duration Rest at 64 ˚C 90 Raise to and Mash out at 82 ˚C 10