Out of interest what is anyone brewing this week...
I'm doing a cider tomorrow and 15l dragon blood 'wine'
Sunday is my "Bog Water" black lager and Wednesday is a celebration stout, for a Yankee friend. Thanks to bier tourist for the idea
What he all brewing?
I made a Kolsch today. Was a bit of a mess of a brew day, made a few changes on the fly but I hit my gravity and volume numbers so not too bad.
American rye ale tomorrow.
Quote from: mr hoppy on May 29, 2015, 08:10:20 PM
American rye ale tomorrow.
What % rye are you using. Just being nosey!
made the HBC Pale Ale kit Tuesday and will bottle the BIAB bitter kit over the weekend. There is a similar thread to this on boards that is great
I did a citra smash with pale malt today. The last brew I did was the same except I used Maris otter so it'll be interesting to see the difference.
Quote from: helmet on May 29, 2015, 08:18:21 PM
Quote from: mr hoppy on May 29, 2015, 08:10:20 PM
American rye ale tomorrow.
What % rye are you using. Just being nosey!
That's the question isn't it! I was going to go with 40% (I've loads of oat hulls) but I think I'll keep it to 30% to be on the safe side and put a little carahell in as well so it's not too dry. Anyone have any suggestions, as I'm pretty much flying blind on this one?
I put on a Coopers APA kit for a quick brew evening. 1 KG of spraymalt in 10l of water, boiled and added 50g of Amarillo for 5 minutes of the boil. Topped upto 19L Will dry hop with Citra perhaps.
Did an old favourite today. citra, amarillo, simcoe IPA, with magnum for bittering.
Used 17% Munich - first time going that far with it. Interested to see how it goes.
Might do a Bells 2 hearted IPA clone on Monday..
Bottled a porter today, tasted quite nice from the sample. Transferred a couple wine kits I have going too.
Started off a smoked porter yesterday. Think of a white stout later in the week.
I've heard of white stout before but I've no idea what it is?
It's a stout that's light in colour. The bitterness comes from using coldbrewed coffee and cacao extract.
Brewed an Aramis IPA on Sunday. It's fermenting away nicely now.
I was gonna take a whack at my first saison this weekend. Here's the recipe I was going to use. I'll throw in some orange peel and ginger for the last minute or two of the boil. Any thoughts? (http://images.tapatalk-cdn.com/15/06/04/6bb588dc5c59e10ae07e3bf4b33aed7b.jpg)
Pretty similar to my planned Saison.
4kg german pilsner
.5kg german wheat malt
.5kg german caramunich III
Hallertau Hersbrucker 2oz@60, 1oz@5
I'm not adding any spices I'm just going to let the yeast do its magic
I'm doing a Pale Ale first. Planning a Dead Pony style one for tomorrow
2.5kg Irish Pale Malt
.6kg Caramalt
.17kg Crystal 60L
simcoe,citra,mosaic 40IBU
o.g. 1036 - f.g. 1007 3.86%abv
I'm planning an American Amber, a Pale Ale and a Weiss this weekend.
Just threw a saison into the ferm chamber. 23L
70% Pills
14% Munich
8% Wheat
2% Acidulated
1.6% Crystal
4% Dextrose
15g admiral @60
25 nugget @1
18 cascade @1
Belle saison yeast
Came to 1.060 OG
Anyone have a solid fermentation schedule for Belle saison? I Pitched at 20C and bumped it to 21C. I was thinking about leting it sit at 22C for 24 hours then up to 22C for the next 48 hours. Then Bumping one degree every 24 after that until it hits 25.
Anyone with experience of this yeast care to jump in?
Cheers
I've used it a few times. Can give nice Belgian flavors at the high end. It doesn't drop that low as far as saisons go and my next time using it will compensate with more sugar and drop the malt to dry it out.
I've used it up to 28 if I remember right. Can end up more like a tripel if your recipe is not right.
Handy to have a specialty strain in dry format.
Still time to get your lagers on for the Liffey Brewers German comp ;)
Quote from: nigel_c on June 05, 2015, 04:40:34 PM
I've used it a few times. Can give nice Belgian flavors at the high end. It doesn't drop that low as far as saisons go and my next time using it will compensate with more sugar and drop the malt to dry it out.
I've used it up to 28 if I remember right. Can end up more like a tripel if your recipe is not right.
Handy to have a specialty strain in dry format.
Do you mean keep it at a steady 28, using it this weekend and haven't before.
Stepped it up fro 20 raising a degree a day or so. High temps is the way to get some funk into the brew.
Gonna brew a Modus Hoperandi clone on Monday. Only had it for the first time the other day... It's right up my street
Quote from: nigel_c on June 05, 2015, 11:03:21 PM
Stepped it up fro 20 raising a degree a day or so. High temps is the way to get some funk into the brew.
Mighty stuff, thanks for that!
Would you hold then at 28 for secondary?
Quote from: helmet on June 04, 2015, 07:19:54 PM
I was gonna take a whack at my first saison this weekend. Here's the recipe I was going to use. I'll throw in some orange peel and ginger for the last minute or two of the boil. Any thoughts? (http://images.tapatalk-cdn.com/15/06/04/6bb588dc5c59e10ae07e3bf4b33aed7b.jpg)
Looking for a bit of advice on this one. I was planning on bottling tonight. Happy with the aroma and taste out of the FV, but there's a bit of particulate floating about. It's the lightest coloured beer I've made, so a little concerned about whether this will sediment out in the bottle ok. Should I look at cold crashing for a bit? Will it take forever to condition if I do decide to crash?
(http://images.tapatalk-cdn.com/15/06/25/f27c36f6c57165921b96c8e987a54a0f.jpg)
Looks good I'd bottle put a filter over end of your siphon and submerge below floaters leave the last bit floating behind
Turned out nice. Loads of ginger/orange/clove going on. Needs a while longer in the bottle though (only 10 days in).
(http://images.tapatalk-cdn.com/15/07/08/72daa9a573d54d8c923e3005db2c26f7.jpg)
Brewing today for the first time in over a month (after brewing almost every week for the 2 months before that)
Doing a hoppy pale ale. Wanted to use Nelson but when I opened the bag it was a bit yellow and didn't smell great so switched for Galaxy. Missed my mash temp a bit so might end up a little thin.
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.054 SG
Estimated Color: 7.2 SRM
Estimated IBU: 45.6 IBUs
4.50 kg Minch Pale Malt (1.8 SRM) Grain 3 70.3 %
1.00 kg Minch Lager Malt (1.5 SRM) Grain 4 15.6 %
0.30 kg Wheat Malt, Ger (2.0 SRM) Grain 5 4.7 %
0.25 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6 3.9 %
0.20 kg Carared (20.0 SRM) Grain 7 3.1 %
0.15 kg Acid Malt (3.0 SRM) Grain 8 2.3 %
25.00 g Centennial [8.50 %] - First Wort 90.0 mi Hop 9 30.7 IBUs -
25.00 g Cascade [6.00 %] - Boil 15.0 min Hop 11 5.3 IBUs
20.00 g Galaxy [12.00 %] - Boil 10.0 min Hop 13 6.3 IBUs
25.00 g Cascade [6.00 %] - Boil 5.0 min Hop 14 3.3 IBUs
30.00 g Galaxy [12.00 %] - Boil 0.0 min Hop 15 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 16 -
50.00 g Galaxy [15.00 %] - Dry Hop 6.0 Days Hop 17 0.0 IBUs
25.00 g Centennial [8.70 %] - Dry Hop 6.0 Days Hop 18 0.0 IBUs
Doing a witbier this weekend. So far the starter has exploded over my kitchen counter twice - wlp400 is pretty crazy stuff. I don't think I've ever seen a kreustan on a stir plate, especially one that's capable of pushing it's tinfoil hat off!
Recipe Specifications
--------------------------
Boil Size: 28.11 l
Post Boil Volume: 23.71 l
Batch Size (fermenter): 20.80 l
Bottling Volume: 19.80 l
Estimated OG: 1.050 SG
Estimated Color: 7.2 EBC
Estimated IBU: 20.3 IBUs
Brewhouse Efficiency: 64.00 %
Est Mash Efficiency: 70.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
0.250 kg Rice Hulls (0.0 EBC) Adjunct 1 4.5 %
2.500 kg Wheat, Flaked (3.2 EBC) Grain 2 44.9 %
2.200 kg Pilsner (Castle) (4.0 EBC) Grain 3 39.5 %
0.500 kg Oats, Flaked (2.0 EBC) Grain 4 9.0 %
0.120 kg Munich Malt (17.7 EBC) Grain 5 2.2 %
80.00 g Hallertauer Mittelfrueh 2013 [1.76 %] - Hop 6 20.3 IBUs
43.00 g Fresh orange zest (Boil 5.0 mins) Spice 7 -
11.00 g Coriander Seed (Boil 5.0 mins) Spice 8 -
1.00 g chamomile tea bag (Boil 5.0 mins) Spice 9 -
1.0 pkg Belgian Wit Ale (White Labs #WLP400) [35 Yeast 10 -
Mash Schedule
Total Grain Weight: 5.570 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 18.71 l of water at 53.4 C 50.0 C 15 min
Mash Step Add 0.00 l of water and heat to 68.0 C 68.0 C 60 min
I'm crushing grain at the min for my "Buried in Black" chocolate stout. Mash in at 7 :)
I had a crazy boil off rate today. Given that I came in high on pre-boil gravity and my mash temps were low this could end up a lot stronger than I had planned. Hoping the high gravity makes up for the possible over attenuation from the low mash though.
did the mash for a berliner weiss earlier. tucked up nice and warm for the weekend now.
souring it with a handful of acid malt so will know in a day or two if i have something tasty or a new biological weapon :P
Going to get a lager on for the Liffey Brewers comp and a f**k off stout to age on whiskey barrel chunks for Christmas. All about forward planning here!
going to brew a lager tomorrow for the competition, im a few weeks behind schedule.
Quote from: imark on July 10, 2015, 07:14:35 PM
Going to get a lager on for the Liffey Brewers comp and a f**k off stout to age on whiskey barrel chunks for Christmas. All about forward planning here!
Put up the recipe of the f**k off stout for Christmas :)
Just for you Oh Crap...
F**k off Stout for Christmas
OG1.107
FG 1.024
60% Pale
25% Brown
13% Amber
2% Black
Mash @67C for 60min
65 IBU at 60min
50g Golding at 15min
Age on whiskey barrel cubes for 4 months and bottle.
Not putting the 600g of hops in?
Quote from: delzep on July 11, 2015, 11:26:05 PM
Not putting the 600g of hops in?
Would ya feck off. I'm going with a few g of co2 extract for bittering. I'll actually have some wort to ferment.
I'm brewing a beer today to try and bring into Electric Picnic in a 5 gal Youngs plastic keg/barrel yoke. Brewing up a really, really hoppy pale ale sort of thing. Base is mostly using up malt I have lying around that I don't want getting old.
Boil Size: 30.21 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 20.00 l
Estimated OG: 1.053 SG
Estimated Color: 4.8 SRM
Estimated IBU: 51.0 IBUs
Brewhouse Efficiency: 66.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
0.50 kg Barley Hulls (0.0 SRM) Adjunct 4 7.5 %
2.50 kg Minch Pale Malt (1.8 SRM) Grain 5 37.6 %
1.00 kg Minch Lager Malt (1.5 SRM) Grain 6 15.0 %
1.00 kg Rye Malt (4.7 SRM) Grain 7 15.0 %
1.00 kg Vienna Malt (3.5 SRM) Grain 8 15.0 %
0.50 kg Cara-Pils/Dextrine (2.0 SRM) Grain 9 7.5 %
0.15 kg Acid Malt (3.0 SRM) Grain 10 2.3 %
15.00 g Simcoe [11.00 %] - First Wort 60.0 min Hop 11 24.9 IBUs
1 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 -
35.00 g Simcoe [11.00 %] - Boil 15.0 min Hop 13 14.1 IBUs
30.00 g Centennial [8.00 %] - Boil 10.0 min Hop 14 6.6 IBUs
30.00 g Amarillo [8.00 %] - Boil 5.0 min Hop 16 5.5 IBUs
50.00 g Centennial [8.70 %] - Boil 0.0 min Hop 17 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 18 -
20.00 g Centennial [8.70 %] - Dry Hop 7.0 Days Hop 19 0.0 IBUs
50.00 g Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 20 0.0 IBUs
20.00 g Amarillo [8.80 %] - Dry Hop 5.0 Days Hop 21 0.0 IBUs
Me and Armedcor will be brewing the Punk IPA clone from the malt miller, we'll see how it goes. Also get to test the new ss brewtech kettle!
Just dry hopped my black ipa, with 60g each of amarillo and simcoe. It's going to be a monster at ~6% and over 70 IBU. Smell was really nice from the fermenter when adding the hops.
Oktoberfest (and maybe a Trippel if time and swmbo permits)
Brewing a nice big DIPA. Haven't brewed one in a while now.
9.2% with Chinook, Simcoe, Citra , Topaz and Cascade.
Smells fantastic so far and that's just weighing out the hops.
300g into the boil and about 100 more for dry hopping. :)