What did you brew today?

[dave_77]

Evening brew session today. Brewing almost a traditional Gose..using Philly sour and Saaz, also a very light whirlpool of Hallertau Blanc to try and get a subtle white wine/lemongrass flavour/aroma to the beer without being fruited..

 

[NormanHurst]

Just bottled my first lager. Vienna Lager brewed 1st Oct. Slow, low fermentation then 5-6 lagering in primary in the fridge. Bottled today. Hoping sufficient yeast to carb up and will give it some time. Looks and tastes OK so far.

Back to normal with a single hop Talus APA brewday on Saturday.

 

[samale]

Unplanned hazy pale ale

2.5kg Pale ale malt
2kg extra pale malt
600g wheat
500g chit malt

30 min boil
10g waimea@flameout
40g waimea+25g Wai-iti+25g hallertauer blanc@75 hopstand

75g of each wai-iti & H-banc dry hop

This will be the first run on the new 30 litre all rounder. Yeast will either be verdant or bry 97

OG 1.052

 

[NormanHurst]

Slow Saturday afternoon brewday. Just getting going.

"Talus through the Looking Glass"

20L batch
95% Bestmalz Pale
5% Carapils

Talus hops @ 60, 15, 5 and flame out
Targeting OG 1050
45 IBU

US-05 yeast

 

[Cheshire Cat]

Devon Dumpling clone, 22 litres
4600g Maris otter
200g wheat malt
100g Carapils
27g Fuggles @60m
23g Citra @15m
30g Cascade @ whirlpool
CML MIDLAND
OG 1053

 

[samale]

Coffee porter

4.5 kg Minch malt
500g brown malt
500g dark crystal
500g chocolate
120g black malt

25g magnum @fwh
25g Chinook@ 10mins

60min boil
Yeast CML Beoir
OG 1.068

Plan to dry hop with coffee beans at the end before kegging. Not sure on the amount yet

 

[Bogdweller]

Not sure whether to call it a Porter or a Stout but in proportions I read on here from a thread a long time ago which seems to work for me
M.O. pale 74%
Crushed Roast Barley 11%
Flaked Barley 10%
Dark Chocolste Malt 3%
Crystal Malt 2%
Grain bill 4.294 kg
Hops, all leaf,from a dwindling choice so..
First Gold and Goldings 60 mins
Goldings 30 mins
Bobeck Goldings at Flameout.
25 litres collected at O.G. 1043, not stunning as had a stuck mash but will do for me.
Yeast. Mangrove Jack Empire Ale

 

[Bogdweller]

Not sure whether to call it a Porter or a Stout but in proportions I read on here from a thread a long time ago which seems to work for me
M.O. pale 74%
Crushed Roast Barley 11%
Flaked Barley 10%
Dark Chocolste Malt 3%
Crystal Malt 2%
Grain bill 4.294 kg
Hops, all leaf,from a dwindling choice so..
First Gold and Goldings 60 mins
Goldings 30 mins
Bobeck Goldings at Flameout.
25 litres collected at O.G. 1043, not stunning as had a stuck mash but will do for me.
Yeast. Mangrove Jack Empire Ale

That should have read 23 litres for what its worth

 

[Clint]

I have 1kg of chit malt, I think I ordered it to do some sort of hazy IPA. Extra pale malt, wheat and chit malt. What % of chit malt should I use. Open to suggestions

You brew up some crappy IPA or something...

 

[samale]

You brew up some crappy IPA or something...

Hazy pale ale

 

[Brewshed]

St Austell Proper Job clone.

4.9 Kg Maris Otter
225g Munich

15g Chinook 70 min
20g Wilamette 70 min
25g Chinook 15 min
40g Wilamette 15 min
30g Chinook Flame out
40g Wilamette Flame out
40g Cascade Flame out

Yeast: Nottingham Ale

21 litres collected at 1053.

 

[Twogunrocky]

3rd AG done today....Blue moon clone, exact recipe from the guy who brewed it in 1995, Blue Moon Clone

50% Maris, 40% wheat, 10% Oats.

25g Hallertauer mittelfrueh.

My £1.39 screwfix bucket with a drilled bottom worked a treat for a little 2.5L sparge/rinse.... added bonus was the little stainless stand I bought to keep the grain bag off the bottom when mashing fits perfectly on top to give a relatively even pour, so really happy with that touch.
⅓ of a teaspoon of ground coriander 10 min boil, the only difference I'll be making is I'm gonna dry hop with Opus to see if I can get the orange that way, as ground valencia peel just ain't available. Be CML Five for this as recommended in the thread.
Just under 15L in fermenter, Pre-boil numbers were 1pt low.... cooling overnight and take the o.g in the morning it comes out ok.

Cooled to 21.6c 11.2 brix / 1.045 hydro / 1.045 iSpindle just 1point off target O.G, so very happy with that.....CML pitched!

 

[Cheshire Cat]

21 litres of Exmoor Gold
1300g Maris otter
2500g Pilsner
300g Vienna
(normally all MO but run out.)
35g Challenger @60m
25g EKG @15m
1 protofloc @15m
CML Midland yeast.
OG1046
BHE 75%
Should be ready for Christmas

 

[NormanHurst]

Last brew of 2022 all bottled up... Talus Single Hop APA. Tasting really bright and fruity. Might even have carbed up for a Boxing Day beer.

 

[Tanglefoot]

Brewed this on Sunday

Challenger & Chinook Steam beer
18L
BIAB (no sparge)
23.8 total water

OG 1.052
FG 1.012
IBU 37
EBC 23
ABV 5.3%

4kg extra pale Maris Otter
.5kg Light Crystal

20gm Challenger 60mins
10gm Challenger 15mins
5gm Chinook 10mins

10gm Chinook hopstand @80c 60mins

50gm Challenger dry hop 3 days

MJ 54

Only got OG of 1.048 ( though volume up) maybe due to mash temperature.
Not too worried with lower abv - might even help as I only used one pack of yeast.
Didn't bother with chiller and left pan to cool outside since it was so cold, pitched at 19c and fermentation now well under way.

 

[DuncR]

23l of hoppy IPA brewed this morning and in the fermentation fridge doing its thing.
Brew house efficiency coming out at 94% and hence OG coming in way over expectations! Think I may have got my weights wrong in measuring out yesterday.
For what it’s worth, intended ingredients
4500g MO
400g Carapils
200g torrified wheat
23g magnum @ 60 min
25g simcoe @ 10 min
24g chinook @ 0 min
20g hallertau blanc @ 0 min
12g simcoe hop stand
M66 yeast
OG 1.060

 

[foxy]

21 litres Kiwi IPA. OG 1,050 FG 1,012 IBU 70 SRM 8.4 mash Ph 5.4
Gladfield ale malt 4.2 kg
Joe White Light Munich 1,0 kg
Simpsons crystal dark 0,100 g (late addition mash)
Gladfield Gladiator malt 0,200 g
70 g Moteuka hops 7.3 AA @ 60 mins

Dough into 34 litres of liquor.

Vorlauf

OG 1,049.

Safely tucked away in the fermenter time for a beer, an EIPA.

 

[foxy]

What was left in the bottom of the kettle from brew day.

Poured into a jug and left in the refrigerator overnight.

Poured into a saucepan and taken up to 90C. Bottled into 1 litre bottles ready for a starter or a top up of another brew.

 

[MrJay83]

Tropical stout using kviek for the first time. I'm amazed by kviek. It started bubbling an hour after pitching and 12 hours later is almost at FG.

 

[Agentgonzo]

Yesterday 20L of Leffe Radeieuse clone went into the fermenter. But I didn't have the sugar to go into the brew. So today, I nipped out to the shops to get some white sugar to caramelise it for the Belgian candi sugar, that can go straight into the fermenter.

The nice thing about doing this is that the sugar is so hot, it sterilises anything it touches out of the pan!