What are you brewing this weekend

[Covey]

I dont know about the rest of you but i only get the chance to Brew on the weekends. This Sun i'll be trying my hand at my first  AG Octoberfest stlye lager. Anyone else brewing?

4Kg Pils Malt
1Kg Vienna
1kg Munich

25g Hallertauer Mittelfrüh 60
25g Hallertauer Mittelfrüh 30 (is this enough hops)

[brenmurph]

harp lager original german recipe 1962 @ kildare brewday

MCI lager malt
decoction / caramelisation
original recipe hallertaur hops fresh from the garden
original recipe saaz fresh from the garden

[TheSumOfAllBeers]

I think for me, its going to be a Centennial Rye IPA.

I am way low on base malt, so this one is going to use about
* 3Kg of LME
* 1Kg Munich
* 1 Kg Rye
* 300g Caramalt (40L)

Running low on Centennial leaf, so I might use some cascade in the late additions.

* 28g Centennial Leaf @ 60
* 14g Centennial Leaf @ 30
* 56g Combined Centennial Leaf & Cascade @ 10

Might need to substitute yeast as well. No US05 left, might use some of the english strains instead and see what happens.

[Covey]

Bren any chance you could take a few pic of the decoction mash method, sounds intresting but a lot of work to it. How do you find it and what does it add.

[brenmurph]

hi covey, its take a kilo or whatever of mash out after it mashed a while so its a bit sugary, cook it like F*CH and it goes carammelly adds something obvious to the finished beer. Ask alex lawes he gave us the run down in the last liffey meet so I tried on a california steam and its a cracker

heres some pics of the beetroot beer cooking this wednesday. Bacially its half mashed grains and well cooked beetroot ( from our garden) caramelising together, the other pot shows the  thick gooey sugary juice caramelising. Just keep tasting til u get a real toffee/ caramelly taste, theres no rule

[mr hoppy]

I saw the decoction picture and thought why is that mash red? How's the beetroot beer shaping up so far?

Doing a smoked weizen tomorrow.

2kg home smoked pilsner malt
2.5 kg wheat malt
0.25kg munich
0.25kg carawheat

Mash with a gas boiler: 30 degrees for 30 mins, decoction at 63 for 30 mins, 42 degrees for 30, 70 degrees for 20 mins (this is supposed to promote clove / banana flavors)

15g each Saaz / Halletau MF at 60 mins

Danstar Munich yeast: pitch at 12 degrees and let rise to ambient.

No idea how this will work out, but here goes.

[brenmurph]

beetroot beer is motoring away, just finish primary.
Colour isnt purple anymore, more like an orange hint, flavour is spicy, earthy and hopefully the lovely malt will show its face when it matures and dries out after lagering. Ginger is just about aparent

[Greg2013]

Hopefully Coopers dark ale with some extra dark crystal(not sure what number that is)and a can of LME and 25gr cascade + 25gr herkules @30mins for a 30min boil.

[mr hoppy]

What % of your mash did you decoct - it looks pretty small? I guess you weren't using the decoction to step up the temps, just to caramelize?

[mr hoppy]

Brewing up an Oxford Fart

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This Earle of Oxford, making of his low obeisance to Queen Elizabeth, happened to let a Fart, at which he was so abashed and ashamed that he went to Travell, 7 yeares. On his returne the Queen welcomed him home, and sayd, My Lord, I had forgott the Fart.

[Garry]

I'm going to Vince's brew day in the morning in the 'well. Then I'm going to try blag the rest of the day off to brew an oatmeal red ale. I've put the kids to bed for 3 nights in a row ffs?

[brenmurph]

What % of your mash did you decoct - it looks pretty small? I guess you weren't using the decoction to step up the temps, just to caramelize?

bout half a kg and half kg beetroot ( very large one)
as per pics cooked away till reduced and the juice from the mix strained to another pot to get the real sticky toffee effect...albeit purple

Have auto temp control was just to caramelise

[mr hoppy]

I'd like to go up to Vince's thing as well but I'd say I'll have to do me business in the morning.

[mr hoppy]

Are you doing something similar with the Harp lager?

[brenmurph]

absolutely, the Harp recipe logged decoction for the first couple of years of production 62,63, 64.
It was clear that Guinnesses had more than enough technology in them days to control temps in the brewery. the only other reason was prob to caramelise. as I said earlier Alex laws gave the idea at lucan few weeks ago.

So yes Ill be caramelising a kg or so of mash to help add the harp amber colour as well