What are you brewing?

[Oliver]

Double brew day. Both no-chill and adjusted from the recipes as such.

Hop Maniac IPA and a Biggles Best Bitter Mk IV (with medlar juice).

No.83 Hop Maniac Mk IV
4.80 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 100.0 %
6.00 g Nelson Sauvin [12.50 %] - Boil 45.0 min Hop 2 8.3 IBUs
33.00 g Galaxy [13.60 %] - Steep/Whirlpool 20.0 Hop 3 16.5 IBUs
33.00 g Nelson Sauvin [12.50 %] - Steep/Whirlpoo Hop 4 15.1 IBUs
33.00 g Simcoe [13.00 %] - Steep/Whirlpool 20.0 Hop 5 15.7 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 6 -

20-minute additions are whirlpooled for 20 mins.

No.84 Biggles Best Bitter II (Medlar Madness)
4.60 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 95.8 %
0.10 kg Crystal, Dark (Simpsons) (220.0 EBC) Grain 2 2.1 %
0.10 kg Crystal, Medium (Simpsons) (108.3 EBC) Grain 3 2.1 %
25.00 g Goldings, East Kent [4.50 %] - Boil 60.0 Hop 4 14.0 IBUs
20.00 g Fuggles [5.90 %] - Boil 60.0 min Hop 5 14.7 IBUs
15.00 g Goldings, East Kent [4.50 %] - Boil 20.0 Hop 6 5.1 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 8 -

60-minute mash 60-minute boil

Half is going to be fermented as usual.

The other half is going to have 1 or 2 litres of medlar juice added, at the suggestion of forum member Pyssedas Heavy Industrial.

Any thoughts about how much we should use exactly?

Cheers,

Oliver

[Mattrox]

About to do a Golden Ale.

My wife got a golden ale tin with "Brew enhancer 20" (500g DME 250g Dex 250g Maltodextrin) from the HBS for my birthday.

I'm going to add 100g Crystal grain and 25g Amarillo for 10mins.

I have the baby daughter falling asleep on me, then I'll hop to it

[Guru]

Looks like it made beer.

[Pogierob]

Not sure yet but LOTS comes to mind

[emnpaul]

Vienna lager? Octoberfest?

[warra48]

Brew day.
Don't know, or care, what style this is, but it's meant to be a light easy drinking ale.

Boil Size: 35.00 l
Batch Size (fermenter): 25.00 l
Pre boil: 1.037 SG
Estimated Color: 13.8 EBC
Estimated IBU: 26.2 IBUs
Brewhouse Efficiency: 85.00 %
Mash time: 75 Minutes
Actual Mash Efficiency: 99.6 %
Boil Time: 75 Minutes

1500.0 g Munich, Light (Joe White) (21.0 EBC) Grain 1 35.3 %
1500.0 g Perle (5.9 EBC) Grain 2 35.3 %
1100.0 g Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3 25.9 %
100.0 g Carawheat (Weyermann) (98.5 EBC) Grain 4 2.4 %
50.0 g Crystal Malt - Light (120.0 EBC) Grain 5 1.2 %
38.5 g Goldings, East Kent [4.80 %] - First Wor Hop 6 22.0 IBUs
7.5 g Goldings, East Kent [4.80 %] - Boil 20.0 Hop 7 2.4 IBUs
5.0 g (Boil 10.0 mins) Fining 8 -
10.0 g Goldings, East Kent [4.80 %] - Boil 10.0 Hop 9 1.9 IBUs
3.00 g Yeast Nutrient (Boil 10.0 mins) Other 10 -
20.0 g Goldings, East Kent [4.80 %] - Boil 0.0 Hop 11 0.0 IBUs
1.0 starter Whitbread Ale (Wyeast Labs #1099) [124.2 Yeast 12 -

Total Grain Weight: 4250.0 g

[drsmurto]

Brewing a bitter tomorrow.

TF Mild Malt 88%
Torrified Wheat 6%
TF Dark Crystal 4 %
Carahell 2%
First Gold @ 60 to 28 IBU total
1g/L First Gold @ 15
0.5g/L First Gold @ 5
WY1469

67C mash
'Yorkshire' water profile - Ca 114, Cl 83, SO4 80 HCO3 51ppm

OG 1.043
FG 1.010
ABV 4.3%

[warra48]

Another brew day yesterday, a sort of a Summer/Blonde/Pale Ale type of thing. Basically brewed for the masses at our street parties, so it's not too challenging for them.
A repeat of a previous brew, but tweaked a bit to make it a little hoppier.

25 litres into the fermenter. OG 1.043

1500.0 g Munich, Light (Joe White) (21.0 EBC) Grain 1 35.3 %
1500.0 g Perle (5.9 EBC) Grain 2 35.3 %
1100.0 g Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3 25.9 %
100.0 g Crystal Malt - Light (120.0 EBC) Grain 4 2.4 %
50.0 g Carawheat (Weyermann) (98.5 EBC) Grain 5 1.2 %
40.0 g Goldings, East Kent [4.80 %] - First Wor Hop 6 22.8 IBUs
11.0 g Goldings, East Kent [4.80 %] - Boil 20.0 Hop 7 3.5 IBUs
20.0 g Goldings, East Kent [4.80 %] - Boil 10.0 Hop 8 3.8 IBUs
3.00 g Yeast Nutrient (Boil 10.0 mins) Other 9 -
5.00 g BrewBrite (Boil 5.0 mins) Fining 10 -
1.0 jar Northwest Ale (Wyeast Labs #1332) ½ a jar harvested from previous batch

[warra48]

I can't be the only one brewing?

Anyway, I miscalculated the numbering of my brews and it turns out this one is actually No.100, not No.99 as I thought.

Recipe: 100 AIPA
Brewer: Robert
Style: American IPA
Boil Size: 35.00 l at SG 1.050
Batch Size (fermenter): 25.00 l into the fermentor
Estimated IBU: 56.0 IBUs
Actual Mash Efficiency: 97.4 % after 90 minutes mash at 67ºC
Boil Time: 90 Minutes
OG - not measured yet

2.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
6000.0 g Perle (5.9 EBC) Grain 2 96.3 %
200.0 g Caramunich I (Weyermann) (100.5 EBC) Grain 3 3.2 %
30.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 4 0.5 %
25.0 g Millenium [13.50 %] - First Wort 75.0 mi Hop 5 37.3 IBUs
20.0 g Cascade [6.20 %] - Boil 10.0 min Hop 6 4.3 IBUs
10.0 g Chinook [12.30 %] - Boil 10.0 min Hop 7 4.3 IBUs
10.0 g Perle [7.00 %] - Boil 10.0 min Hop 8 2.4 IBUs
5.00 g Yeast Nutrient (Boil 10.0 mins) Other 9 -
5.00 g BrewBrite (Boil 5.0 mins) Fining 10 -
30.0 g Citra [13.40 %] - Boil 5.0 min Hop 11 7.7 IBUs
1.0 pkg Northwest Ale (Wyeast Labs #1332) [124.2 Yeast 12 -
25.0 g Chinook [12.30 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
25.0 g Citra [14.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs

[Pogierob]

19 rye fat pog

American Amber Ale (6 B)



Type: All Grain
Batch Size: 25.00 l
Boil Size: 33.97 l
Boil Time: 60 min
End of Boil Vol: 29.12 l
Final Bottling Vol: 23.60 l
Fermentation: Ale, Two Stage


Date: 09 Aug 2014
Brewer: Rob
Asst Brewer:
Equipment: BIAB
Efficiency: 83.00 %
Est Mash Efficiency: 93.0 %
Taste Rating: 30.0


Taste Notes:



Ingredients


Amt

Name

Type

#

%/IBU

3.00 kg Joe White traditional ale (3.0 SRM) Grain 1 63.2 %
1.00 kg Joe white wheat malt (1.8 SRM) Grain 2 21.1 %
0.25 kg Biscuit Malt (23.0 SRM) Grain 3 5.3 %
0.25 kg Caramel/Crystal Malt - 30L (30.0 SRM) Grain 4 5.3 %
0.25 kg Rye Malt (4.7 SRM) Grain 5 5.3 %
20.00 g Pride of Ringwood [9.00 %] - Boil 60.0 min Hop 6 18.2 IBUs
10.00 g Amarillo [9.20 %] - Boil 20.0 min Hop 7 5.6 IBUs
10.00 g Aussie cascade [7.50 %] - Boil 20.0 min Hop 8 4.6 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 9 -
1.0 pkg San Diego Super Yeast (White Labs #WLP090) Yeast 10 -
10.00 g Amarillo [9.20 %] - Dry Hop 3.0 Days Hop 11 0.0 IBUs


Gravity, Alcohol Content and Color

Est Original Gravity: 1.046 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 28.4 IBUs
Est Color: 5.9 SRM

Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l


Mash Profile

Mash Name: BIAB, Light Body
Sparge Water: 0.00 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE


Total Grain Weight: 4.75 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20

Mash Steps


Name

Description

Step Temperature

Step Time

Saccharification Add 36.87 l of water at 67.1 C 64.4 C 90 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

[emnpaul]

I know I said I was taking a break from brewing but the price of beer has put me off that idea, along with the beckoning of all the empty bottles.

Just about to cube a Dirty Scrumpet Golden Ale.

[Guru]

The price of beer (and quality) is the number one reason I brew.

[Pogierob]

Quick question loosely relayed to what I'm drinking now.

I have a half full keg and have the same brew fermented out. I'm going camping and want to take full kegs. Can I blend and carb up without any major issues? I don't think infection is going to be an issue as I'm not expecting to bring any beer home.

[Mattrox]

I put down a Coopers recipe Golden Ale.

BRY yeast. I think I got that packet when people were having mixed results. The fermentation has started, but slowly. There is yeast falling out of suspension and gathers on the angular sections of the f.v. so I know its going... but there is hardly any surface activity, less thsn last time I used the yeast.

I was in a hurry so didn't get an og. But I will take the sg later today and then again in a couple of days.

[Mattrox]

BRY 97 going great guns.

[Mattrox]

With the Golden Bottled....

In the last week I have put down Cooper's Hop Slam IPA (UK) but made it higher ABV than recipe, extra DME. I also got down their Mosaic Amber Ale in a 2nd FV too.

[warra48]

The Düssedorf Altbier brewed this morning is in the fermenter, and about to hit the fridge.

25 litre batch
Preboil SG 1.043, Mash efficiency 95%
OG into fermenter 1.053.
All malts are Weyermann.

3000 gr Premium Pilsner
2000 gr Munich 1
100 gr Caraaroma
50 gr Chocolate Wheat
2.5 litre starter Wyeast 2565 Kölsch (less a tube saved to culture up for next brew). The crap beer was poured off.
Smaragd to 28 IBU @ 60 min
Spalter to 18 IBU @ 60 min
Spalter to 4 IBU @ 10 min
bit of yeast nutrient
bit of slurried PVCC

90 minute mash and 90 minute boil. Didn't bother with a decoction, but might try it next brew.
Will ferment at 15ºC for 2 weeks, then lager for as long as I can stand it, probably about 3 weeks.

[Guru]

I'm glad someone is brewing, my brew fridge gets turned into a spare fridge over Christmas/Summer, so can't make anything until its empty again. Stocks are getting low too.

[rotten]

Fcuk all. Hopefully that changes soon, I'm gettin thirsty

[Guru]

Fcuk all. Hopefully that changes soon, I'm gettin thirsty

Me too, my fridge is empty.