I think I went too heavy on the Pilsner and will up the Munich a bit next time.
What did you brew today?
- Thread starter MyQul
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Well I have mashed in the black this morning. Generally following the Braukaiser recipe with 20% dark Munich which I have never used before. Hopping to 22 ibu with Northern Brewer and Celia as that’s what I had.
Have the Hana pilsner malt from the GEB sale, so far seems to be happy with a single infusion.
I hadn't heard of Braukaiser before and just looked it up. Wish I had known about it before I did my Schwarzbier. I did a single infusion mash also.
its perfect temps on mon/tue for me to brew a kveik but I have a dipa ready for a dry hop in my only FV 
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Just to follow up on this, for anyone interested. This brew has turned out to be amazing. I wasn't holding much hope out for it, with it being a kit (my experiences of kits are hit and miss, with that 'twang'), but maybe because this was done in the Fermzilla under pressure, it's improved it?
Fermentation was done in 3 days, and I left it for a further 4 days before removing the collection pot full of trub and hop matter. Left it another week before transferring 5L to a mini keg and put it into the fridge to force carbonate for 10 days while on holiday. It's a little cloudy, probably due to the dry hop, but not sure if that'll clear with time. It has that citrusy/lime aroma and taste that I was hoping for. The rest of the fermzilla contents have been kegged and are carbonating. This won't last long!
Bryan.
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I haven’t brewed anything recently, but I’m eager to get back into it soon. I’m thinking about trying out some new techniques or experimenting with different ingredients.
Beer Elzibub
Active Member
I'm trying a stab at what's probably my favourite domestic IPA. I know the abv and that it has centennial, summit, and chinook in it and that's about it. A side by side once it's done might steer me closer for the next attempt.
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I brewed a Pacific Ale clone today.
OG 1,045 FG 1,010 ABV 4.6% IBU 27 SRM 3.5 Mash pH 5.5
3 kg Weyermann Pilsner malt
1.5 kg Weyermann Wheat malt
0.5 kg Flaked wheat
8g Galaxy @ 20 minutes
20g Galaxy @ 10 minutes
10g Galaxy @ 5 minutes
30g Cascade dry hop in secondary.
Mash into 32 litres of water 40 minutes @ 64C 20 minutes @ 70C
Holding steady @ 64C
Iodine test
Double barrel squeeze and an extra 2 litres
Boil and gravity check
That will do me. What I am hoping for.
OG 1,045 FG 1,010 ABV 4.6% IBU 27 SRM 3.5 Mash pH 5.5
3 kg Weyermann Pilsner malt
1.5 kg Weyermann Wheat malt
0.5 kg Flaked wheat
8g Galaxy @ 20 minutes
20g Galaxy @ 10 minutes
10g Galaxy @ 5 minutes
30g Cascade dry hop in secondary.
Mash into 32 litres of water 40 minutes @ 64C 20 minutes @ 70C
Holding steady @ 64C
Iodine test
Double barrel squeeze and an extra 2 litres
Boil and gravity check
That will do me. What I am hoping for.
moto748
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Oatmeal stout. I've made 'good' oatmeal stouts in the past, but I've never quite hit the spot! And they seem to take forever to condition. Let's see how this one goes:
https://www.thehomebrewforum.co.uk/threads/use-em-up-stout.104602/page-2#post-1290351
https://www.thehomebrewforum.co.uk/threads/use-em-up-stout.104602/page-2#post-1290351
MickDundee
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First day back at school for the kids today, so I like to take the day off to drop off and pick up.
I’d been swithering all weekend about whether to brew today but the lure of my new toys was too much.
A Belgian blond with an expected ABV of 6.5%
I’d been swithering all weekend about whether to brew today but the lure of my new toys was too much.
A Belgian blond with an expected ABV of 6.5%
How are you finding the Conicus? I've my 2nd brew in mine at the moment too, wasn't too gone on dropping the yeast compared to the Fermzilla - thinking of extending the legs so I can put the collection jar on it. Apart from that it's pretty good, the customising will probably help loads down the line.
MickDundee
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Yeah I’m enjoying it a lot, really happy with it.
I bought a tri-clover lid that is meant for the Kegland Kegmentor and it fits perfectly. I haven’t actually done any yeast-dumping yet as I just drew off the top with the floating dip tube, but the next brew I’m doing is a kolsch so I’ll probably use it then before I lager it.
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Some kinda light Ale, not really following a recipe, just something simple to test my new equipment.
Although, it did take me four days!
Day one:
Spent about an hour and a half setting everything up, weighing out stuff, checking everything was good to go the next day and hoping for no almighty cock ups (the Doom Bar was my reward for a job well done
).
Day two:
Used Klarstein Mundschenk for the first time, approx 28 litres tap water (stood overnight and treated with approx 7ml lactic acid 60%) at strike temp of approx 68°C.
Added approx 2.5kg Crisp Maris Otter, mashed for approx one hour at a consistent 65°C with the recirculation pump running throughout.
Removed grain basket and, due to issues with the plug adapter constantly blowing fuses (four in total), left overnight.
Day three:
Fitted UK plug, voided the warranty, but it works now.
Raised wort to boiling (2500w up until 99°C then switched to 1500w to avoid potential boil over but it seemed stable enough) then added approx 750g light DME to the wort and 15g Summit in hop spider and left to boil for 30 minutes. Added approx 50g Lorien at 15 minutes (total of 33 IBU) along with approx 25g yeast nutrient and a gram of protofloc.
Left to cool overnight, took sample and tested SG: 1035 (corrected from 1020 at 59°C). So if it gets down to 1008 it should hit a nice even 4% ABV after carb.
Day four:
Transferred wort into fermentation bucket, approx 23 litres, vast majority of grain trub remained in Klarstein (which was a bit of a bugger to clean out) so this should hopefully have significantly less trub at the end.
Pitched 10g pack of Cross My Loof Kveik Hornindal at approx 24°C, placed bucket on heat mat (set to target temp of 31°C) and covered w
ith neoprene jacket.
All in all, I'm very happy with the Mundschenk, it wasn't quite as daunting in practice as I'd imagined it would be. I think once I get used to it, it will probably be indispensable.
Although, it did take me four days!
Day one:
Spent about an hour and a half setting everything up, weighing out stuff, checking everything was good to go the next day and hoping for no almighty cock ups (the Doom Bar was my reward for a job well done
).
Day two:
Used Klarstein Mundschenk for the first time, approx 28 litres tap water (stood overnight and treated with approx 7ml lactic acid 60%) at strike temp of approx 68°C.
Added approx 2.5kg Crisp Maris Otter, mashed for approx one hour at a consistent 65°C with the recirculation pump running throughout.
Removed grain basket and, due to issues with the plug adapter constantly blowing fuses (four in total), left overnight.
Day three:
Fitted UK plug, voided the warranty, but it works now.
Raised wort to boiling (2500w up until 99°C then switched to 1500w to avoid potential boil over but it seemed stable enough) then added approx 750g light DME to the wort and 15g Summit in hop spider and left to boil for 30 minutes. Added approx 50g Lorien at 15 minutes (total of 33 IBU) along with approx 25g yeast nutrient and a gram of protofloc.
Left to cool overnight, took sample and tested SG: 1035 (corrected from 1020 at 59°C). So if it gets down to 1008 it should hit a nice even 4% ABV after carb.
Day four:
Transferred wort into fermentation bucket, approx 23 litres, vast majority of grain trub remained in Klarstein (which was a bit of a bugger to clean out) so this should hopefully have significantly less trub at the end.
Pitched 10g pack of Cross My Loof Kveik Hornindal at approx 24°C, placed bucket on heat mat (set to target temp of 31°C) and covered w
ith neoprene jacket.
All in all, I'm very happy with the Mundschenk, it wasn't quite as daunting in practice as I'd imagined it would be. I think once I get used to it, it will probably be indispensable.
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I brewed a user upper Golden Ale,
Pilsner Malt 37%
Maris Otter 36%
Simpsons Lager Malt 17%
Cara Gold 10%
Mash for an hour 66 C
Admiral at start of boil 18 IBUs
Herefordshire Goldings 7 IBUs at 15 mins
EKG 2.4 IBUs at 5 mins
25g Hallertauer Mittelfrueh Whirlpool 82 c
Lallemand Nottingham
Pilsner Malt 37%
Maris Otter 36%
Simpsons Lager Malt 17%
Cara Gold 10%
Mash for an hour 66 C
Admiral at start of boil 18 IBUs
Herefordshire Goldings 7 IBUs at 15 mins
EKG 2.4 IBUs at 5 mins
25g Hallertauer Mittelfrueh Whirlpool 82 c
Lallemand Nottingham
Some kinda light Ale, not really following a recipe, just something simple to test my new equipment.
Although, it did take me four days!
Day one:
Spent about an hour and a half setting everything up, weighing out stuff, checking everything was good to go the next day and hoping for no almighty cock ups (the Doom Bar was my reward for a job well done
View attachment 103063
Day two:
Used Klarstein Mundschenk for the first time, approx 28 litres tap water (stood overnight and treated with approx 7ml lactic acid 60%) at strike temp of approx 68°C.
Added approx 2.5kg Crisp Maris Otter, mashed for approx one hour at a consistent 65°C with the recirculation pump running throughout.
Removed grain basket and, due to issues with the plug adapter constantly blowing fuses (four in total), left overnight.
View attachment 103064
Day three:
Fitted UK plug, voided the warranty, but it works now.
Raised wort to boiling (2500w up until 99°C then switched to 1500w to avoid potential boil over but it seemed stable enough) then added approx 750g light DME to the wort and 15g Summit in hop spider and left to boil for 30 minutes. Added approx 50g Lorien at 15 minutes (total of 33 IBU) along with approx 25g yeast nutrient and a gram of protofloc.
Left to cool overnight, took sample and tested SG: 1035 (corrected from 1020 at 59°C). So if it gets down to 1008 it should hit a nice even 4% ABV after carb.
View attachment 103065
Day four:
Transferred wort into fermentation bucket, approx 23 litres, vast majority of grain trub remained in Klarstein (which was a bit of a bugger to clean out) so this should hopefully have significantly less trub at the end.
View attachment 103066
Pitched 10g pack of Cross My Loof Kveik Hornindal at approx 24°C, placed bucket on heat mat (set to target temp of 31°C) and covered w
ith neoprene jacket.
All in all, I'm very happy with the Mundschenk, it wasn't quite as daunting in practice as I'd imagined it would be. I think once I get used to it, it will probably be indispensable.
Every day is a school day. Your post (plus @RichardM ’s post below yours) makes me think I should do a ‘whatever’ brew. Use the shortest date hops and whatever grain I grab first.
Got a staropramen clone to do first though. Hopefully tomorrow.
That's definitely on my to do list, it was one of the first all grain brews I attempted, it didn't go well, but I think I've come on enough to have a proper crack at it nowadays.
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Make sure you get the unit insulated for winter and put some lagging around the return pipe. They are a great unit, I have been using one since 2017.Some kinda light Ale, not really following a recipe, just something simple to test my new equipment.
Although, it did take me four days!
Day one:
Spent about an hour and a half setting everything up, weighing out stuff, checking everything was good to go the next day and hoping for no almighty cock ups (the Doom Bar was my reward for a job well done
View attachment 103063
Day two:
Used Klarstein Mundschenk for the first time, approx 28 litres tap water (stood overnight and treated with approx 7ml lactic acid 60%) at strike temp of approx 68°C.
Added approx 2.5kg Crisp Maris Otter, mashed for approx one hour at a consistent 65°C with the recirculation pump running throughout.
Removed grain basket and, due to issues with the plug adapter constantly blowing fuses (four in total), left overnight.
View attachment 103064
Day three:
Fitted UK plug, voided the warranty, but it works now.
Raised wort to boiling (2500w up until 99°C then switched to 1500w to avoid potential boil over but it seemed stable enough) then added approx 750g light DME to the wort and 15g Summit in hop spider and left to boil for 30 minutes. Added approx 50g Lorien at 15 minutes (total of 33 IBU) along with approx 25g yeast nutrient and a gram of protofloc.
Left to cool overnight, took sample and tested SG: 1035 (corrected from 1020 at 59°C). So if it gets down to 1008 it should hit a nice even 4% ABV after carb.
View attachment 103065
Day four:
Transferred wort into fermentation bucket, approx 23 litres, vast majority of grain trub remained in Klarstein (which was a bit of a bugger to clean out) so this should hopefully have significantly less trub at the end.
View attachment 103066
Pitched 10g pack of Cross My Loof Kveik Hornindal at approx 24°C, placed bucket on heat mat (set to target temp of 31°C) and covered w
ith neoprene jacket.
All in all, I'm very happy with the Mundschenk, it wasn't quite as daunting in practice as I'd imagined it would be. I think once I get used to it, it will probably be indispensable.
Brewed a Citra Pale Ale on Friday.
12L @ c. 5%
2kg No. 19 Maris Otter
200g Wheat Malt
150g Rolled Oats
50g Aromatic
Citra Lupomax @ 20, 10, 5 and H/S for around 40 IBUs.
First time using Kveik (MJ M12). Pitched and held at c. 30deg.
Checked yesterday evening and only a couple of points of FG (1.008).
I had a small amount of hops left (only 8g or so) and chucked them in as a dry hop without thinking. Now thinking this might not have been the best idea given it's still at 30deg. As it's nearly at FG, think I'll take it off the heat pad this eve and drop it down to room temp, before transferring and getting the keg in the fridge probably tomorrow...
12L @ c. 5%
2kg No. 19 Maris Otter
200g Wheat Malt
150g Rolled Oats
50g Aromatic
Citra Lupomax @ 20, 10, 5 and H/S for around 40 IBUs.
First time using Kveik (MJ M12). Pitched and held at c. 30deg.
Checked yesterday evening and only a couple of points of FG (1.008).
I had a small amount of hops left (only 8g or so) and chucked them in as a dry hop without thinking. Now thinking this might not have been the best idea given it's still at 30deg. As it's nearly at FG, think I'll take it off the heat pad this eve and drop it down to room temp, before transferring and getting the keg in the fridge probably tomorrow...
