What did you brew today?

[The Hound]

I put on a 15l batch of a Wadworth 6x clone, except I discovered I had used up all my Fuggles - so used Bramling Cross instead. This is pretty typical of my inability to follow recipes. But it looks and smells great. Light LME/DME plus a mini mash of Medium crystal and Black malt. Target OG was 1043 and it came out at 1042. Off and fermenting away.

 

[Cptn_Needa]

Elvis juice
Batch Volume: 20 L
Original Gravity: 1.060
Target Final Gravity: 1.011
4.5 kg (83.6%) Crisp Maris Otter
880 g (16.4%) Crisp Cara
2.5 g Magnum 60 min
12.5 g Amarillo 30 min
12.5 g Simcoe 30 min
25 g Citra 10 min
25 g Mosaic 10 min
12.5 g Amarillo 10 min
12.5 g Simcoe 10 min
50 g Amarillo DH 4 days
50 g Citra DH 4 days
50 g Simcoe DH 4 days
Peel of three pink grapefruits in vodka for 48hrs before adding to FV with dry hops on day 10
Fermentis US-05 Safale American 81%
Primary — 19 °C — 12 days
Primary — 21 °C — 2 days
Cold Crash — 2 °C — 3 days

I actually did this on 20th Feb and added the dry hops and grapefruit peel a couple of days ago.
Tasted great on Tuesday and today it was even better.
This'll be the first batch to go in a corny keg so I'm quite excited.
It's also my first foray into water treatment.

 

[Cheshire Cat]

21 litres of Munich Helles
4000g Euro Pils
500g Wheat malt
200g Carapils
30g Mittelfruh @ 60m
25g Tettnang @ 15m
1 Protofloc @ 15m
Yeast: 2 packs of CML Hell @ 12C
OG 1050
IBU 19.5
SRM 3.6

 

[dan125]

Just tucked up 28L WCIPA. Used a bit more cara than last time for a bit of an old school vibe:

28L @ 1.060 and 65 IBUs

7.7kg Simpson's best pale malt
0.8 kg caramalt

60mins - 10g each Citra and Columbus
10mins - 40g each Citra and Mosaic
WP 20mins @ 75C - 60g Citra and 50g Mosaic

2pks US05 at 16C to start

Will get about 11g/L dry hop;
125g Citra
100g Mosaic
75g Galaxy

 

[Banbeer]

Czech Pilsner (@Hazelwood Brewery's brew)

4Kg German Pilsen malt
75 mins @ 63°C
60g Saaz @ 60
40g Saaz @ 10
1/2 protofloc tablet @ 10
450g Sucrose @ Turn off
Pitched MJ California Yeast @ 20°C
Sitting in the brew fridge @ 20°C

Started at 8am and finished at 12.30pm, a nice easy brew day with no hiccups

 

[Hazelwood Brewery]

Czech Pilsner (@Hazelwood Brewery's brew)

4Kg German Pilsen malt
75 mins @ 63°C
60g Saaz @ 60
40g Saaz @ 10
1/2 protofloc tablet @ 10
450g Sucrose @ Turn off
Pitched MJ California Yeast @ 20°C
Sitting in the brew fridge @ 20°C

Started at 8am and finished at 12.30pm, a nice easy brew day with no hiccups

There’s almost nothing to go wrong with this brew and you should be drinking it within a week of it coming out of the fermenter. It will still be hazy but the flavour is good. Enjoy!

For interest, what was your OG?

 

[Banbeer]

For interest, what was your OG?

OG 1.044

 

[obscure]

Technically not a Galaxy Vienna Smash

Fermentor Volume 9L
Expected Packaged Volume 7L
OG 1.054
Efficiency 62%

Grain Bill
2.5KG Vienna
0.5KG Wheat

Hops
10g Galaxy 30 Minutes
5g Galaxy 5 Minutes
10g Galaxy 3 Day dry hop (planned)

Yeast CML Five

This was mashed at 66 degrees was originally planned as a smash but had a half kilo of wheat to use up, was also trying a 30 minute boil. Numbers where bang on which is nice to see (I’ve come to accept my 62% efficiency).

Style wise I think this would come in under American Pale Ale (should be about 40IBU).

 

[JFB]

Mixed things up a little today and brewed a American pale ale with a touch of sazz..
23l
Maris otter 4k
Cara gold .250
Sugar .200

Centineal 25 @40
Centineal 20 @ 10
Cascade 20 @ 10
Saaz 20 @ 10
Centineal 40 @ 0
Cascade 40 @ 0
Saaz 40 @ 0
Us-05
Sure I'll do a little dry hopping also

 

[JFB]

Just brewed a Biere De Garde (GH) recipe and have to assume something has gone wrong as my efficiency has dropped and I have a wort at 1.050, I considered bumping it up with some sugar, but in the end decided to just leave as is and hopefully will end up with a lower ABV but atill enjoyable beer, yeast wise I’m using Wyeast French Saison.

Brewed this one a couple of times

 

[moto748]

I was going to ask a question about mash times, but thought I would do a search first, and of course there were zillions of threads on the topic! So I clicked on the first one, but it didn't really address the point I was interested in, which was this: lately I've followed a couple of recipes posted here, and in both cases I've fallen a little short (not drastically) of the OG promised. In one case I added a little sugar to make for it, in the second case I didn't. But later I thought, am I taking these recipes a little too literally? When they say, mash for one hour, is that with better temperature control facilities than I have available? Put simply, is there any harm in mashing for longer, perhaps in an attempt to compensate for temp imprecision? I tend to think this way, because my usual practice is to mash for maybe three hours. Which has always given me decent results. But is this a bad thing? I would be very interested to hear your comments.

 

[Wynne]

I was going to ask a question about mash times, but thought I would do a search first, and of course there were zillions of threads on the topic! So I clicked on the first one, but it didn't really address the point I was interested in, which was this: lately I've followed a couple of recipes posted here, and in both cases I've fallen a little short (not drastically) of the OG promised. In one case I added a little sugar to make for it, in the second case I didn't. But later I thought, am I taking these recipes a little too literally? When they say, mash for one hour, is that with better temperature control facilities than I have available? Put simply, is there any harm in mashing for longer, perhaps in an attempt to compensate for temp imprecision? I tend to think this way, because my usual practice is to mash for maybe three hours. Which has always given me decent results. But is this a bad thing? I would be very interested to hear your comments.

@moto748 there’s no reason not to do an extended mash. Up to a point, the longer you mash the more sugars you will extract from the malt. Some folk mash-in in the evening, leave the mash overnight and boil the following morning. Inevitably, the mash will cool and lower mashing temperatures tend to produce more simple sugars therefore higher attenuating beer.

 

[obscure]

Brewed this one a couple of times

The beer out of the fermentor tasted pretty good (though gravity was a lot lower than expected 1.002 instead of 1.014, part of this may have being my mash temperature though I do wonder about the yeast when it started dipping significantly below 1.010 I looked up the Wyeast Saison yeast on google and the general view seemed to be it was an attenuation “monster“ almost on par with Champagne yeast. But it tasted pretty good, a bit dryer than I was expecting, so I am hoping once it fully carbs it will prove to be a decent beer.

 

[StoutWolf]

Stove top GH ESB. Only have a 12l pot so scaled the recipe to 33%. I've not used liquid yeasts yet, so used MJ 36 liberty bell as a dried substitute for the recommended wyeyeast Ringwood. Hopefully won't impact the results too badly.
Ended up with a bit over 7l in the FV, so pretty much as intended, with an OG of 1058 vs 1054 in the recipe. I think my old balance scales are maybe a bit suspect. When I batched a 25kg Sack of MO down into zipllocks, I got a fair bit less than 25kg according to them. So, OG is possibly the result of the grain bill being a bit higher than recipe.

 

[Nidger]

Racked and bottled mangrove jack's gold lager yesterday then got a Cooper's Australian lager on the go.
Started bubbling within an hour.

 

[JFB]

The beer out of the fermentor tasted pretty good (though gravity was a lot lower than expected 1.002 instead of 1.014, part of this may have being my mash temperature though I do wonder about the yeast when it started dipping significantly below 1.010 I looked up the Wyeast Saison yeast on google and the general view seemed to be it was an attenuation “monster“ almost on par with Champagne yeast. But it tasted pretty good, a bit dryer than I was expecting, so I am hoping once it fully carbs it will prove to be a decent beer.

Wow that's low
I used Belgium Ardennes think it went 1.07

 

[Mayor of Simpleton]

Brewing a basic NEIPA today.

 

[Benezuela]

A brew day full of firsts for me today, heres a list of them...
First West Coast IPA - from GEB - hops all Columbus & simcoe
First All Grain brew - my previous 4 were extract/partial grain kits
First brew on my new Brew Monk 30l
First time using a copper immersion chiller
First time brewing in the garage - I'll make a brew shed of it yet!

All good fun and high hopes for the end results.
25litres into FV this afternoon
First brew of 2021 done!

 

[Banbeer]

A brew day full of firsts for me today, heres a list of them...
First West Coast IPA - from GEB - hops all Columbus & simcoe
First All Grain brew - my previous 4 were extract/partial grain kits
First brew on my new Brew Monk 30l
First time using a copper immersion chiller
First time brewing in the garage - I'll make a brew shed of it yet!

All good fun and high hopes for the end results.
25litres into FV this afternoon
First brew of 2021 done!

Nice few firsts there, enjoy.

 

[moto748]

#2 of my planned three small batch stouts. All seemed to go well, I managed to get the water about right for once, and made my target batch quantity. Now waiting till the morning when it's cooled to check that the OG is OK.