What did you brew today?

[Clint]

Today...
Summer Breeze.
Mash on..

All done..no dramas. Missed OG by a couple of points but a bit extra to fv so got my predicted efficiency.

 

[moto748]

Another basic 'Burco' bitter today:

5 litres water
2.5 kg pale malt
300 g crystal malt
200 g flaked barley
75 g WGV hops + 25 g dry hop
500 g brewing sugar

This time, following the advice I received on the General Beermaking section, I shall be removing the grains prior to hop boil!

Although fortunately, don't think I have done any great harm previously. The recent cold snap has helped in clearing beers, and batches I have already bottled are starting to look brilliantly clear now.

 

[moto748]

While back I found an old recipe for 'parsnip stout', tried it for a bit of fun. Result was waay too sweet and waaay too strong, but I thought, it has the basis of something there, decent stout flavour, just needs some adjustment...

So I have been making small incremental changes (basically, bit more water, bit less sugar). When I think have something that produces acceptable results, I will post it.

 

[samale]

Today...
Summer Breeze.
Mash on..
View attachment 40199
All done..no dramas. Missed OG by a couple of points but a bit extra to fv so got my predicted efficiency.

I made that the other day I ended up with 1.059 I didn't bother diluting. It's smells lovely in the fermentor

 

[samale]

Today was a Czech pilsner
5kg Bohemian pilsner
300g Melanoidin
200g carapils
200g acid malt

30g saaz @60 mins
35g saaz@10mins
35g saaz@ flame out

It's only cooling now so will update with the original gravity.
Yeast is wyeast Czech pilsner 2278

 

[ChrisM]

While back I found an old recipe for 'parsnip stout', tried it for a bit of fun. Result was waay too sweet and waaay too strong, but I thought, it has the basis of something there, decent stout flavour, just needs some adjustment...

So I have been making small incremental changes (basically, bit more water, bit less sugar). When I think have something that produces acceptable results, I will post it.

Please do let us know how it turns out. There is a parsnip stout recipe in this 1963 classic I have been thinking of giving a go. But not the recipe on the next page which adds minced chicken to beer, called appropriately (in every way) "**** ale".

 

[ChrisM]

Another attempt at extract brewing, following Graham Wheeler's recipe for a Taylor's Landlord clone. Think I managed every species of off-flavour in my previous attempt - not quite so easy as putting a two can kit together. Have consulted the various threads on this forum in a bid for self-improvement.

 

[Banbeer]

First time brewing this, St Peters Cream Stout (remembered to brew it to 20 litres as per instructions)
OG 1.054 @ 20°C expected FG 1.014.



Got asked by the mother in law where her bottle of stout was just after I finished the last one (after Christmas) so making this so I can giver her a bottle or two.

 

[moto748]

Please do let us know how it turns out. There is a parsnip stout recipe in this 1963 classic I have been thinking of giving a go. But not the recipe on the next page which adds minced chicken to beer, called appropriately (in every way) "**** ale".View attachment 40226

That's the one I have! I wondered if the "1 gallon of water" was a misprint; for me, that recipe has too much sugar and not enough water! As I said, I am adjusting it gradually to find a decent compromise.

 

[starseeker]

So not today ,but i now have 40 bottles of Dunkleweizen conditioning in the cupboard ,This was the Greg hughes recipe using CML Krystalweizen yeast ,fermented at 24 deg .
Looking forward to this one :)

 

[MmmBeer]

With the weather slightly warmer today, I decided to brew outside (it also helped clear the smell of last night's curry). Making another variation on my house bitter, not quite as strong as the 'Reserve' version I made before Christmas (which was lovely), but with the same aroma hop schedule. Am hoping for a good full flavoured ale.

4.6 kg Pale
500g light crystal
200g Munich
110g Amber
30g Chocolate

Mash at 68°C for 60 mins
Boil for 60 mins

25g Magnum at start of boil
20g Challenger & 20g first gold at 15 mins
25g EKG & 15g First gold at flameout

1 point over target gravity at 1.057
Pitched with 1 pkt London / ESB

 

[Cheshire Cat]

As above it was warmer today so I brewed in the garage.
20 litres of Budvar

4000g Lager malt
450g Flaked corn
100g Melanoidin
100g Rice Hulls
10g Styrian wolf @ 60m
50g Saaz @ 15m
1 Profoloc @ 15m
MJ M54 @18C
OG 1050
BHE 69%

 

[JFB]

Kolsch for me this evening.

4.2 Pilsner
.700 Vienna

.20 Sladek @40
.10 Sladek @10
.10 Willamette @10
.15 Sladek in no chill cube
.15 Willamette in no chill cube

Wyeast Kolsch

If it's any good I'll put this one in the Lager/hybrid forum comp

 

[Martin O]

21 litres of Viena Lager

3600g Vienna malt
400g Red X
600g Munich light
70g Carafa 3
15g Tettnang @ 60m
15g Hersbrucker @ 15m
15g Mandarina Bavaria 5m
Yeast MJ M54 @ 19C
OG 1050 BHE 73%
IBU 18
SRM 13

Hi, how did this turn out? I fancy giving it or a very similar version a try, anything you would change?

 

[Cheshire Cat]

Hi, how did this turn out? I fancy giving it or a very similar version a try, anything you would change?

This brew is still cold crashing but I've made it twice before and it's really good. The red X isn't necessary I've run out of it now so next time 4000g Vienna and a bit more Carafa 3 for colour.

 

[Joc9410]

23l of Wheat
2.5kg lager malt
2.5kg wheat
46g of perle at 60min
1058 SG
Forgot profloc so had an idea to strain beer through hop spider transferring to fermenting bucket. Dog ended up with his head in trying to drink wort .
Lallemand Munich yeast which I rehydrated before adding.
First time doing a rehydrate so hopefully done it right. Had toyed with adding raspberrys after a week of fermentation but think I'll just see how this turns out.

 

[Joc9410]

23l of Wheat
2.5kg lager malt
2.5kg wheat
46g of perle at 60min
1058 SG
Forgot profloc so had an idea to strain beer through hop spider transferring to fermenting bucket. Dog ended up with his head in trying to drink wort .
Lallemand Munich yeast which I rehydrated before adding.
First time doing a rehydrate so hopefully done it right. Had toyed with adding raspberrys after a week of fermentation but think I'll just see how this turns out.

I brewed this yesterday
Had a quick peek in cupboard tonite to check as you do and the lid of bucket is floating on high Krausen.
Is it worth scooping foam off the top or just leave alone to settle?

 

[Pezza24]

Just cooling a Lager.
Hoping for roughly 12L @ around 4%.

2.4kg Pilsner Malt
20g Saaz Boil
10g Saaz 10 min
10g Saaz flameout

Just hoping for a nice crisp lager for the summer.

 

[Gerry99]

I currently have five beers on at different stages.
Thor’s Hammer is in a cornie keg conditioning.
Bulldog Cervezes also in a keg conditioning.
Festival Summer Ale is finishing fermentation 1055 to 1010
BYO lager. I used two cans 1051 still bubbling after 22 days
West coast IPA all grain 1056 to 1010 I doubled the hops. Ready for bottling.
love the grainfather and All grain day but it’s a long process and draining physically.
Tried the Thor’s hammer as I bottled a few pints. Jury is out on this one. Bit malty for me. Maybe a few months in the keg will mellow it.
Summer ale smells amazing.

 

[stubrewworx]

West Yorkshire IPA (Sam Smith India Ale)

Pitched with a couple of spoons worth of West Yorkshire Yeast from Landlord clone. Activity was almost instant and have a huge krausen. Much larger than on the landloard clone.

The landlord clone was bottled just prior to pitching above. 80% attenuation! 1.045 down to 1.008, Result of overpitching (1 pouch in approx 10litres), sample tasted ok though.