What did you brew today?

[NotSure]

22 litres from leftovers brewed yesterday. I guess it could be a Black IPA, IPL, or a hoppy Porter:
4 kg Maris Otter
500g low colour Maris Otter
750g Crystal Malt
200g Chocolate Malt
Bittering hops: Challenger and Idaho 7
Late additions: Idaho 7 and Elderflowers
Saflager S-23 yeast nicely fermenting at 14°C

OG: 1.052 Target IBU: 69

 

[Cheshire Cat]

I made 21 litres of Tropical England IPA (not the CML kit) at OG 1062 BHE 75%, I usually get 70%.
5000g Maris otter
200g Carapils
270g Biscuit
23g EKG @ 60m
20g Harlequin @60m
30g Harlequin @15m
50g Tropical England @85C for 20 minutes
Gervin yeast.

 

[samale]

Mash on for my Belgian dubbel.

5kg pilsner
500g Munich
300g Belgian special B
200g Belgian Cara Munich 2
1kg of medium Candi sugar

15gmagnum@fwh
25g saaz@15mins

Yeast wlp530 from my previous single




I will update my numbers later

OG 1.074

 

[Twogunrocky]

Cascade Hefeweizen (13.6L fermenter)
30 min boil
1.25kg wheat malt
1kg pilsner malt
250g flaked oats
10g cascade @30 mins
10g cascade @5mins
CML Gretel
My homemade jacket did a fine job of insulating my 20l pot, kept 66°c for 40 mins then I gave it a burst of heat up to 68°c for the last 20 mins. Hit my pre-boil exactly 1.042..... I'll take the O.G in the morning once cooled to room temp.
Only my second AG, went smoother than the first so it turns out OK.

 

[Cheshire Cat]

12.5 litres of a wheat beer base for Raspberry wheat beer.
1800g Pilsner malt
900g Wheat malt
Boiled to the modern practice of 30 minutes.
20g Saaz @30m
15g Saaz @10m
CML Gretel yeast @24C
OG 1044
i will add 1000g of raspberries into the 2FV and leave for 7 days.

 

[Tony Dyer]

PUNK IPA (the original recipe) #1 from BrewDog's DIY list. I aimed for 12L rather than the 20L in the recipe so cut all quantites to 60%, so 3.2kg Pale malt and then combos of Ahtanum, Chinook and Crystal hops plus Motueka to finish. Straight out of the boiler it tastes fantastic. The OG has come out at 1060 which is rather high considering the target ABV is 6.0%. Oh well...

I used some Bond yeast that I have had lying around for a while. Not sure if that was wise in retrospect as WHCLabs describe it a s good for dark ales and quite fruity, so it may be 'interesting'.

 

[moto748]

Another batch of Flakey Bitter from my hi-tech lab!



Just ready for sparging there.

 

[dad_of_jon]

Bottled this today. It's like a bitter orange tonic. I knew it would be weird. I always do one weird brew a year.

My hydrometer is out a bit so the og & fg are adjusted accordingly

 

[phildo79]

Mashing an American Brown Ale ATM (don't ya just love working from home!)

Malt
Pale Ale Malt – 87%
Caramunich I – 7%
Caraaroma – 3%
Low Color Chocolate Malt – 3%

Hop
Pacifica – 2.2g/l – 60 minutes – approx. 31 BU
Pacifica – 1.7g/l – 20 minutes – approx. 14.5 BU
Pacifica – 0.9g/l – 10 minutes – approx. 4.5 BU
Pacifica – 1.7g/l – Flameout/Whirlpool
Pacifica – 2.2g/l – Dry hops 4d

Other additives
Protafloc – 10 minutes

Fermentation
Crossmyloof 4 yeast

 

[jof]

Up at 6am today to get my mash & sparge water up to temperature while the power rate was still on economy 7.

4kg Maris otter
300g crystal
100g chocolate malt.

Will sort hops later when I see what's open in the freezer

 

[Brewnaldo]

Up at 6am today to get my mash & sparge water up to temperature while the power rate was still on economy 7.

4kg Maris otter
300g crystal
100g chocolate malt.

Will sort hops later when I see what's open in the freezer

WiFi plug brother

 

[jof]

WiFi plug brother

No, 'cus I also needed to get the mash going so brewday fits with other things I need to do today.

 

[Cheshire Cat]

23 litres of Dark Island
4000g Maris otter
150g Crystal 140L
150g Chocolat malt
150g Wheat malt
30g First Gold @60m
20g EKG @10m
CML Beoir yeast
OG 1048 BHE 79%

 

[buddsy]

Had a funny old brewday today.

I started with 21L of water to 6.6kg grist mainly MO.

I needed more sparge water than Brewfather said I would to hit just under 28L for the 30 min boil.

I was aiming at 1.052 but turned out 1.064. Last few brews have turned out bang on so was supprised at the oveshooot.

Ive added 4 litres of water and brought it down to 1.054 before adding the yeast. Im hoping for a hoppy ale circa 5% for xmas as my last brew was a Beligian inspired ale at 6.8%.

I have lalbrew Nottingham yeast pitched

buddsy

 

[Tanglefoot]

Brewed a Kiwi Pilsener on Saturday, first time using New Zealand hops.
Had a selection of four to choose from and in the end went with combination of Nelson Sauvin and Riwaka.

18L batch
23.8L total water
OG 1.049
FG 1.010
ABV 5.1%
IBU 35
EBC 7.9

4kg Weyermann Bohemian Pilsener
.5kg Crisp Vienna

15gm Nelson Sauvin 60mins
5gm Nelson Sauvin 10mins
50gm Riwaka 80c hopstand 60mins

50gm Riwaka dry hop 3 days

Lalbrew Diamond pitched at 15c, now sitting at 13c and fermenting after a slow start.
Gravity was down 3 points and volume up a couple of litres, think my mash may have been a bit warm.
Hopefully will be drinking this at Christmas.

 

[buddsy]

Brewed a Kiwi Pilsener on Saturday

Hopefully will be drinking this at Christmas.

I was considering a larger/Pilsner for Xmas too but thought it might be a bit tight for Xmas.

Fingers crossed for it to be finished up in time.

buddsy

 

[Cheshire Cat]

20 litres of Mosaic IPA
5400g Maris otter
250g Malted naked oats
200g Wheat malt
25g Citra @60C
50g Mosaic whirlpool @85C for 20m
50g Mosaic dry hop when moved to 2FV for 4 days
CML Five yeast
OG 1063 BHE 70%.

 

[Bogdweller]

Up at 6am today to get my mash & sparge water up to temperature while the power rate was still on economy 7.

4kg Maris otter
300g crystal
100g chocolate malt.

Will sort hops later when I see what's open in the freezer

Sounds like one of my brew days and malt bill! A simple selection of malt and a rummage in the freezer for hops along the way. There's always part packets to use up.
Works for me.

 

[buddsy]

Heres a little vid of my brew from the weekend.

I read the Nottingham yeast was high attenuation and could be done in 4 days.

My fermenter was fuller than usual as I had added an extra 4litres of water to lower the OG but after a couple of days the foam was certainly trying to escape.



buddsy

 

[obscure]

23L batch of “St Austell Salute” an all grain kit from Crossmyloof which I presume to be a clone of St Austell Tribute.

https://www.crossmyloofbrew.co.uk/beer-recipes?pgid=kxiuqrpk-eeeac6fb-4d81-4365-822e-3a83cd41b515
Brew day ran very smoothly no idea if this will be close to Tribute (which is one of my favourites when I see it in pubs) but I have generally obtained decent results with CML so I am optimistic that I will get something decent even if it’s not an exact clone of Tribute.