What did you brew today?

[Wigglebutts Brewery]

I took leap to brew NA beer. LHBS had WLP618 brewing yeast, Saccharomycodes ludwigii so I got a packet. I used the White Labs recipe; 2# pale, 4oz each of white wheat, flaked oaks & carafoam. 1.5 oz each of Citra & Mossaic. Mash 169f!! Smells like beer, very pale, so we’ll see in a couple weeks.

 

[Its 6pm somewhere]

Czech Pills, 46l batch

7kg Pilsen
250g Vienna
100g Biscuit
100g Melanoidin
100g Carapils

Straight RO water, no additions bar lactic for PH adjustment
70min mash @63c in 33l water
21l sparge water @72c
30min boil
35g Columbus @30min
20g Saaz, whirfloc, nutrients @10mins
30g Saaz @5min
60g Saaz flameout, let stand for 15mins before single pass through counterflow chiller to fv.
pitched onto slurry of 34/70 from a light lager kegged last night.

Was aiming for a 3.8%er but ended up hitting 79% efficiency so should end up around 4.2%

Pitched onto slurry at 11am @18c and was spunding at 10psi by 3pm. Will hold at 20c for 4 days

 

[conorm]

Rye IPA. Expect the gravity to come out at 1010 rather than the predicted 1014

 

[conorm]

Tasted the wort just after pitching. Even though the rye only makes up 10% of the bill, can really taste the "spicyness". I'm sure that will demininsh as the alcohol ramps up and the dry hopping kicks in.

 

[Its 6pm somewhere]

Tasted the wort just after pitching. Even though the rye only makes up 10% of the bill, can really taste the "spicyness". I'm sure that will demininsh as the alcohol ramps up and the dry hopping kicks in.

I'm taking this as a sign...I've always considered using rye in my Czech pils rather than Vienna but never pulled the trigger on buying any...in the basket for the next grain order now and will brew it in Feb and do a side by side in June

 

[Appleton Brews]

I bought 5kg bag of Rye malt, made a Rye IPA, didn’t like the taste at all, never made another and after a yearish threw the remaining Rye away.

 

[Tanglefoot]

Got this mashing at the moment, happy brew year everybody !

Batch #57 Chinook Porter 12L

Total water 16.8L BIAB no sparge

ABV 5.6%
OG 1.056
FG 1.013
EBC 61.5
IBU 38

Maris Otter 2.5kg
Munich 250gm
Dark Roast 250gm
Dark Crystal 150gm
Chocolate 40gm

90 min mash @ 65c

Chinook 10gm 60mins
Chinook 15gm 15mins

CML Midland

 

[Rwilts]

Got this mashing at the moment, happy brew year everybody !

Batch #57 Chinook Porter 12L

Total water 16.8L BIAB no sparge

ABV 5.6%
OG 1.056
FG 1.013
EBC 61.5
IBU 38

Maris Otter 2.5kg
Munich 250gm
Dark Roast 250gm
Dark Crystal 150gm
Chocolate 40gm

90 min mash @ 65c

Chinook 10gm 60mins
Chinook 15gm 15mins

CML Midland

Surely a reward for first brew of year @admin ?

 

[ChrisM]

After far too long the buckets are back in action, aiming for 14 litres of "First Gold Stout Porter" from www.brewersfriend.com, or at least as close as I can get with the hotch poch of ingredients that are still in date:

2kg Maris Otter Pale
500g Biscuit
440g Amber
240g Brown
230g Choc
133g Roasted barley
400g Torrified wheat

38g Challenger at 0 min
12g First Gold at 60 min
18g First Gold at 70 min (end of boil)
18g First Gold dry hop

In fact I ended up with 20 litres, with OG 1052 and predicted ABV or 4.6%.

 

[Its 6pm somewhere]

After far too long the buckets are back in action, aiming for 14 litres of "First Gold Stout Porter" from www.brewersfriend.com, or at least as close as I can get with the hotch poch of ingredients that are still in date:

2kg Maris Otter Pale
500g Biscuit
440g Amber
240g Brown
230g Choc
133g Roasted barley
400g Torrified wheat

That was one hell of a grain bill for a 14l aim batch. I salute you sir