What did you brew today?

[Hanglow]

Bottled my kolschy golden ale that I brewed last week. Should be nice and pale if the k97 clears. Fruity yeast esters were present and lots of noble hop character, great fresh grain taste from the malt too.

One snag, the inkbird sensor got displaced and started reading too low a temperature, so the brew got heated up a couple of degrees too much, thankfully it was towards the end of the ferment so no harm done.

 

[TheBigWoo]

Chinook, Simcoe, Citra IPA

5.5kg Maris Otter
500g Vienna Malt
140g Crystal Malt
300g Carapils Malt

31g Chinook at start
16g Citra at 10 min
11g Chinook at 10 min
15g Simcoe at 10 min
60g Citra at turn off
60g Simcoe at turn off

MJ West Coast Yeast
OG 1060

Niall

 

[Benfleet Brewery]

Did a Summit Pale Ale today

5kg Maris Otter
300g Torrified Wheat

15g Summit 60 min
10g Summit 15 min
10g Summit 5 min
15g Summit 0 min
15g Summit dry hop
15g Cascade dry hop

CML Five yeast.
OG 1.050

 

[samale]

Another go at a hazy IPA
5kg extra pale Maris otter
500g golden naked oats
300g torrified wheat
200g acid malt
500g sugar @10 mins

This is going to get 100g of each El Dorado, Amarillo, azacca. All late boil and dry hop
Brewed with London fog yeast.
Hopefully it's going to be good

 

[AMyd666]

Pimped a Mad Millie Lager Kit to I what think will be more like a Pale Ale: -

2 x 1.3kg pouches of hopped LME.
100g Munich Malt - steeped in 67°C water with 500g light DME, then brought to the boil for 30 minutes.
10g Cascade at start of boil.
Combined in the FV and topped up to 20 litres.
OG via refractometer = 1.047.
5g CML Kveik Voss rehydrated added at 26°C, as I want to promote the more orangey flavours. First time trying at a lower temperature.
Should work out around 5% ABV.
Will dry hop after a week with 40g Cascade for four days, then bottle.

 

[dave_77]

Early brew day this morning finished by 1030 . Brewed a Belgian pale ale 16l batch

, just realised why a missed the OG by a couple of points.. forgot the sugar

 

[DavidDetroit]

I made batch 3 of 3 of a Belgian Golden Ale. More than likely, I'll make three more of the same after I bottle the first three.
7#'s of Pilsen light DME
1# Sparkling Amber DME
3# table sugar
2# of Munich malt for steeping
Saaz, Syrian Golding and Hallertau Mttlefruh
This has an OG around 1.105-1.110 and fermented out to 1.004 last time I made it but was supposed to be 1.019.

 

[Viamphie]

Just bottled my concoction

1 tin of malt extract, 1kg of beer enhancer, 400g of honey and about 25g of hops. I’ve called it dishwater. It tastes beautiful (to me) and I’m hoping it settles nicely.

 

[Viamphie]

Yesterday I bottled some Pinot Grigio from the cellar 7 kit. Very clear and tasty. Now I’ll leave (most of) it in the outhouse to mature.

although I’ve just realised I should have posted that in the wine section

 

[Barley Rubble]

I brewed a Bulldog Hammer of Thor Lager today. I brewed exactly to the 23 litre marker on the FV, and thoroughly rinsed out the bag of malt extract after heating the bag in a saucepan of very hot water for 15 minutes and pouring the contents into the FV. I then thoroughly mixed the malt and 3 litres of boiled water, before topping up with Tesco Ashbeck mineral water. The OG was a tad disappointing at 1046. Supposed to be an ABV of 6.0%, but I'll be lucky to get 5 to 5.2%. It would have to drop to 1000 to achieve 6.0%! The only change I made to the kit is I swapped the supplied yeast for a CML Hell German Pilsner yeast, so as to get a more realistic lager taste.
Will brew at 19 to 20 degrees C.

 

[DavidDetroit]

The OG was a tad disappointing at 1046.

Sometimes it is hard to get that stuff all mixed without boiling. It sounds like you did everything right. LME is pretty heavy and likes to sink, giving a false, low reading. The kits I use are pretty similar except the ones I use boil the extract in water.
I'm guessing by the time you bottle or whatever, you'll have your 6% ABV

 

[Barley Rubble]

Yes, David. I'm sure I did everything right as I am meticulous in getting every drop of the extract out of the bag or tin, which ever it is, and always give the wort a serious stir and mix.

Hopefully you are right and it turns out at full strength in the end. Fingers crossed eh....

 

[Cheshire Cat]

20 litres of Cocker Hoop
4500g Maris Otter
400g Torrefied wheat
20g Black malt
40g Bramling cross @ 60m
15g EKG @ 15m
10g EKG @ 3m
Safale 04
OG 1055 Eff 71%
IBU 41

 

[strange-steve]

Just prepping this for tomorrow. It's not the sort of beer I'd usually brew, but I promised I'd supply a keg of beer for a party in a few weeks time and I thought this might be a crowd-pleaser even for the non-beer drinkers.

Chocolate Milkshake Stout

Recipe Specs
----------------
Batch Size (L): 21
Total Grain (kg): 5.425
Total Hops (g): 13
Original Gravity (OG): 1.056
Final Gravity (FG): 1.017
Alcohol by Volume (ABV): 5.1 %
Colour (SRM): 38.0
Bitterness (IBU): 22

Grain Bill
----------------
2.500 kg Maris Otter Pale (46%)
1.000 kg Flaked Oats (18.5%)
0.500 kg Wheat Malt (9%)
0.300 kg Crystal 80L (5.5%)
0.250 kg Chocolate Malt (4.5%)
0.250 kg Roasted Barley (4.5%)
0.125 kg Biscuit Malt (2%)

0.500 kg Lactose (9%)

Hop Bill
----------------
13.0 g Zeus Pellet (15.3% AA) @ 60 Minutes (Boil)

Water
---------------
Calcium 155ppm
Sulphate 60ppm
Chloride 250ppm
Alkalinity 50ppm

Notes
----------------
Roasted malts added at mash-out

Cacao nibs:
20g in mash
20 g in 80C steep
100g in secondary (sanitised in vodka)

2 vanilla beans sliced open added to secondary

Single step Infusion at 66°C for 75 Minutes.
Fermented at 20°C with CML Beoir

 

[Druss]

A gallon of...I dunno...something, I was going for a porter style but this may be closer to a brown ale?

850g Pale Ale malt
100g Medium Crystal malt
50g Chocolate malt

14g Fuggles @ 60 mins

OG: 1042

 

[Viamphie]

Just prepping this for tomorrow. It's not the sort of beer I'd usually brew, but I promised I'd supply a keg of beer for a party in a few weeks time and I thought this might be a crowd-pleaser even for the non-beer drinkers.

Chocolate Milkshake Stout

Recipe Specs
----------------
Batch Size (L): 21
Total Grain (kg): 5.425
Total Hops (g): 13
Original Gravity (OG): 1.056
Final Gravity (FG): 1.017
Alcohol by Volume (ABV): 5.1 %
Colour (SRM): 38.0
Bitterness (IBU): 22

Grain Bill
----------------
2.500 kg Maris Otter Pale (46%)
1.000 kg Flaked Oats (18.5%)
0.500 kg Wheat Malt (9%)
0.300 kg Crystal 80L (5.5%)
0.250 kg Chocolate Malt (4.5%)
0.250 kg Roasted Barley (4.5%)
0.125 kg Biscuit Malt (2%)

0.500 kg Lactose (9%)

Hop Bill
----------------
13.0 g Zeus Pellet (15.3% AA) @ 60 Minutes (Boil)

Water
---------------
Calcium 155ppm
Sulphate 60ppm
Chloride 250ppm
Alkalinity 50ppm

Notes
----------------
Roasted malts added at mash-out

Cacao nibs:
20g in mash
20 g in 80C steep
100g in secondary (sanitised in vodka)

2 vanilla beans sliced open added to secondary

Single step Infusion at 66°C for 75 Minutes.
Fermented at 20°C with CML Beoir

holy crap!!!
I feel so inadequate right now. That’s one hell of an in-depth ingredient analysis.

 

[strange-steve]

holy crap!!!
I feel so inadequate right now. That’s one hell of an in-depth ingredient analysis.

I can't take credit for it, other than the water profile and notes the rest of it is exactly how it exports from the Brewer's Friend desktop app.

 

[jMac]

NM. I moved my post to its own thread: 2for1 brewdat: A mild and an NA experiment wink...

 

[strange-steve]

Just prepping this for tomorrow. It's not the sort of beer I'd usually brew, but I promised I'd supply a keg of beer for a party in a few weeks time and I thought this might be a crowd-pleaser even for the non-beer drinkers.

Chocolate Milkshake Stout

Recipe Specs
----------------
Batch Size (L): 21
Total Grain (kg): 5.425
Total Hops (g): 13
Original Gravity (OG): 1.056
Final Gravity (FG): 1.017
Alcohol by Volume (ABV): 5.1 %
Colour (SRM): 38.0
Bitterness (IBU): 22

Grain Bill
----------------
2.500 kg Maris Otter Pale (46%)
1.000 kg Flaked Oats (18.5%)
0.500 kg Wheat Malt (9%)
0.300 kg Crystal 80L (5.5%)
0.250 kg Chocolate Malt (4.5%)
0.250 kg Roasted Barley (4.5%)
0.125 kg Biscuit Malt (2%)

0.500 kg Lactose (9%)

Hop Bill
----------------
13.0 g Zeus Pellet (15.3% AA) @ 60 Minutes (Boil)

Water
---------------
Calcium 155ppm
Sulphate 60ppm
Chloride 250ppm
Alkalinity 50ppm

Notes
----------------
Roasted malts added at mash-out

Cacao nibs:
20g in mash
20 g in 80C steep
100g in secondary (sanitised in vodka)

2 vanilla beans sliced open added to secondary

Single step Infusion at 66°C for 75 Minutes.
Fermented at 20°C with CML Beoir

Well this is wrapped up in the fridge now and with an OG of 1.064 this milkshake will pack a punch. This was 8 points higher than expected which sort of confirms my suspicion that my recent run of low efficiency brews was down to the Munich malt base.

 

[Banbeer]

MJ Juicy Session IPA with 1kg of DME, nice and easy brew until I put it in the brew fridge and noticed it was leaking, took it out and it was the tap (I'd taken it off to clean etc and not tested when refitting) luckily I ordered a new FV last week so had to quickly sanitise it and transfer the brew over. I will have to transfer it back (taken apart and tested) as I haven't got around to fitting a tap or airlock yet