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What are you brewing?

Started by TheFrog, July 05, 2019, 09:54:01 am

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TheFrog

Just bottle some Belgian pale ale and English Barleywine.
Currently fermenting: Weissbier and Elderflower pale ale
Next in line is my Christmas beer

What are you brewing now?

DEMPSEY

Busy brewer ;D. Brewed retro DEMPSEYS REAL ALE CASK 1982. I have a lemongrass lager conditioning. About to brew a Fullers London porter and to follow a coconut IPA.
Dei miscendarum discipulus
Forgive us our Hangovers as we forgive those who hangover against us

nigel_c

Busy week for me as well.
Did a chamomile saison, brut ipa, Black ipa and a batch of sour beer this week. On a weeks hols so doing some stock replenishment. Might try get a lager I have planned on over the weekend if I can.

phildo79

Drinking - Sarsaparilla stout
Conditioning in keg - Bell's Two Hearted Ale clone
Up next - either a pecan and maple stout or a clone of The Kernel's Imperial Brown Stout.

Choices, choices...

craftyfecker

On tap - Belgian Tripel inspired by Gouden Carolus Tripel
In bottle - Quadruple NEIPA fermented with Kveik and a Belgian Dubbel

In the fermentation chamber - Triple Decoction Bohemian Lager (because why not) and a Cascade Pale Ale (half of the wort soured with L. Plantarum over 48 hours as a wee test, can blend them back to taste)

Planning on brewing a Beamish clone over the weekend, or as we call them here in Limerick.... Creamy Bai's.

Nice bit stocked up for the rest of the summer

Tom

Currently conditioning a Guinnish, ready for nitro serve. It's nice, but I'm interested in your Beamish clone, Crafty. Have you made it before? Is it close?

Gathering the ingredients for a raspberry & chocolate imp. stout, and the usual cask bitter.

craftyfecker

Quote from: Tom on July 05, 2019, 07:30:56 pm
Currently conditioning a Guinnish, ready for nitro serve. It's nice, but I'm interested in your Beamish clone, Crafty. Have you made it before? Is it close?


The last time I made it, it was full of acetaldehyde. I couldn't drink it, had to dump the lot. The time before that it was too clean, almost a dark lager in flavour. I've been moving away from the roast flavour and needed to dial it in. I was moving down through the carafa malt to get the sweetspot but went to far, need to go back to carafa III and add a bit of chocolate. I'll report back with results of this version in a few weeks.

helmet

Bottled and pouring: Belgian Quad and an American Rye ale

Priming: APA

Currently fermenting/conditioning: Hopfenweisse, Flanders Red and a cyser.

Next on the agenda: Brown IPA





TheFrog

Quote from: nigel_c on July 05, 2019, 11:49:39 am
Did a chamomile saison


That sounds a good seasonal idea. Would you mind sharing the recipe?

Jonnycheech

Next brew session will be a Micro IPA, a Kveik NEIPA (Garden County Comp) and maybe a hoppy table beer of some sorts.

Session after that will be a few dark beers for the Capital Stout and Dark Ale Comp in October.
Tapped: FES, NEIPA, CocoIMS, Flanders 2018, Passion Fruit/Peach BW
Fermentors: Raspberry Wheat, Session IPA
Bottled: Cherry Lambic 2019

nigel_c

Quote from: TheFrog on July 08, 2019, 07:57:30 am
Quote from: nigel_c on July 05, 2019, 11:49:39 am
Did a chamomile saison


That sounds a good seasonal idea. Would you mind sharing the recipe?

Yeah no probs.
Recipe calculated on Efficiency
80.00 %
4.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 85.1 % 2.61 L
0.50 kg BEST Vienna (BESTMALZ) (9.0 EBC) Grain 2 10.6 % 0.33 L
0.20 kg Oats, Flaked (2.0 EBC) Grain 3 4.3 % 0.13 L

Mash Steps

Saccharification  64 C 90 min
Mash Out Heat to 75 C  10 min

15.00 g East Kent Goldings (EKG) [5.00 %] - Boil 5 min Hop 5 1.7 IBUs -
10.00 ml iso extract [6.00 %] (ISO Extract) - Boil 0 min Hop 4 26.0 IBUs -
40g freshly picked chamomile flowers into boil at 10 mins

1.0 pkg French Saison Ale (Mangrove Jack's #M29)
Fermented in shed at ambient temp so between 25-35 c
OG 1.052
FG is looking like 1.002