What did you brew today?

[Mash Monster]

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.
View attachment 79421
The nice thing about doing this is that the sugar is so hot, it sterilises anything it touches out of the pan!

Sounds good ! care to share the recipe ?

 

[Agentgonzo]

Sounds good ! care to share the recipe ?

For the beer:
https://www.thehomebrewforum.co.uk/threads/july-belgian-beers-competition.99298/post-1156319
For the candi syrup/sugar, just get white table sugar (sucrose), add a pinch of citric acid and a tablespoon of water, and caramelise it until it looks like D-90 syrup, which was about 150C for me.

 

[samale]

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.
View attachment 79421
The nice thing about doing this is that the sugar is so hot, it sterilises anything it touches out of the pan!

Will that have the same taste compared to adding it to the boil

 

[Agentgonzo]

Will that have the same taste compared to adding it to the boil

I would expect so. The sugars will just dissolve in the wort either way, and there is no chemical change during the boil to the sugar.

It might impact it slightly in two possible ways:

• The sugar that isn't in the boil may affect the isomerisation of the alpha acids in the hops slightly differently
• The yeast won't have been in such a high gravity to start fermentation and been under slightly lower stress.

Given it was about 350g of sugar in 20L of wort. And the grain bill was 6kg, I expect it'll make bugger all discernable difference. Especially as it got added 24 hours later.

It's weird to see the iSpindel gravity reading go up!

 

[MrRook]

All the ingredients for today's batch were grown in Indiana.

 

[Alastair70]

I brewed a User Upper IPA; 85% pale malt, 10% Munich, 5% light crystal give or take. Hopped with Simcoe, Amarillo and Centenial. 21L in FV bang on expected gravity at 1.050

 

[obscure]

Couldn’t be bothered going anywhere today so decided to squeeze in one more brew day for 2022, a CML Oatmeal Stout (15L batch) just waiting for the mash water to get up to temperature.

 

[obscure]

Feeling rather pleased with myself I managed to calibrate the water loses to the mash, boil off and the bottom of the boiler almost perfectly (14.9L instead of the target 15L) now just need for it to cool to see if I actually hit my numbers. A nice way to finish my final brew of the year.

 

[samale]

Unexpected brew day. Mash is on for a Belgian tripel.

 

[Tanglefoot]

End of year user upper today, using Strata for first time - a £3 lucky dip from MM sale. AA 12.8% , BBE of Aug 26.
Promises tropical fruit, grapefruit and dank cannabis, paired with Chinook for bittering. Also using MJ66 Hophead for first time, a freebie from my LHBS.

Strata APA
Batch 18L BIAB no spare
Total water 23.75L

OG 1.050
FG 1.012
ABV 5%
EBC 15.6
IBU 42

1.6kg extra pale Maris Otter
1kg light Munich
. 5 kg Bohemian Pilsener
.5 kg Maris Otter
.5kg Vienna
350gm Cara

10gm Chinook 60mins
5gm Strata 15min
10gm Strata 5mins

25gm Strata hopstand @80c 60mins

60gm dry hop 3 days

MJ 66 pitched at 19c

 

[samale]

What to brew next. I have 225g of brambling cross, 50g fuggles and some Chinook. So thinking either a English bitter or maybe an English IPA. Yeast available is WLP 023 Burton ale yeast.
Any suggestions

 

[Bogdweller]

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.
View attachment 79286

Vorlauf
View attachment 79287

OG 1,049.
View attachment 79288

Safely tucked away in the fermenter time for a beer, an EIPA.
View attachment 79289

Hi Foxy. Do I read this right? Your final volume is 21litres after dough in to 34. That sounds like a loose mash given the grain bill? Is there any sparging done and is your final volume achieved by boiling off 13 litres?
Just interested as I don't use as much as over 5kg of malts when i brew.
EIPA looks good!

 

[NormanHurst]

A Belgian Pale.

72% Dingemans Pale
12% Munich
6% Caramunich
6% Caravienne
4% Biscuit

EKG and Saaz
Lallemand Abbaye

Simple 66C infusion mash

Aiming for a bit over 5% abv, 25 IBU, 20 EBC.

Mash water heating up. Rugby on the TV (muted). Some gentle classical on the speakers.

 

[dad_of_jon]

Hoppy new beer 2023
3kg extra light malt extract
500g dwe
MJ M42 yeast hydrated
100g el Dorado 5 min boil 20 min flameout
OG 1.060 so a nice sessionable beer of around 6.3%

I have moved from using bottled water to treating my tap water and screwed up the volumes when I added the boiled hop liquid to the wort. So I just need to treat 2 liters less water next time.

Pitched at 28 which is fine for this yeast IME as it drops temps before it gets started.

So glad to get the first brew of the year in. After all I have plenty of Xmas empties to fill

 

[NormanHurst]

A Belgian Pale.

72% Dingemans Pale
12% Munich
6% Caramunich
6% Caravienne
4% Biscuit

EKG and Saaz
Lallemand Abbaye

Simple 66C infusion mash

Aiming for a bit over 5% abv, 25 IBU, 20 EBC.

Mash water heating up. Rugby on the TV (muted). Some gentle classical on the speakers.

All done. Ended up with a bit extra in the FM (21L not 20L) at a slightly lower OG (1048 v 1051). Still grappling with the GF a bit and working out my efficiencies.

That aside, wort looks and tastes great and an extra couple of bottles won't go to waste even if a little lighter in ABV.

Now for a beer.

 

[foxy]

Hi Foxy. Do I read this right? Your final volume is 21litres after dough in to 34. That sounds like a loose mash given the grain bill? Is there any sparging done and is your final volume achieved by boiling off 13 litres?
Just interested as I don't use as much as over 5kg of malts when i brew.
EIPA looks good!

Loss to grain absorption, between 4 to 5 litres in the boil, and loss to kettle which isn't really a loss 2 litres can be reclaimed as in the photo of post 5,938

 

[samale]

Brewed an Extra special Bitter

4.5kg Minch malt
200g melanoidin malt
150g Torrefied wheat
250g crystal 240

40g fuggles@60mins
20g fuggles & 30g brambling cross @10mins

Yeast wlp023 Burton ale yeast
0G 1.052

 

[pilgrimhudd]

Brewed an Extra special Bitter

4.5kg Minch malt
200g melanoidin malt
150g Torrefied wheat
250g crystal 240

40g fuggles@60mins
20g fuggles & 30g brambling cross @10mins

Yeast wlp023 Burton ale yeast
0G 1.052

Not your usual, trying something different?

 

[samale]

Not your usual, trying something different?

I have only brewed it once before, previous batch was fuggles and EKG. I might bottle condition this batch.
All going well I will keep a bottle for the August competition that you are judging

 

[Bogdweller]

Hoppy new beer 2023
3kg extra light malt extract
500g dwe
MJ M42 yeast hydrated
100g el Dorado 5 min boil 20 min flameout
OG 1.060 so a nice sessionable beer of around 6.3%

I have moved from using bottled water to treating my tap water and screwed up the volumes when I added the boiled hop liquid to the wort. So I just need to treat 2 liters less water next time.

Pitched at 28 which is fine for this yeast IME as it drops temps before it gets started.

So glad to get the first brew of the year in. After all I have plenty of Xmas empties to fill View attachment 80410

View attachment 80411

My first reaction was " Since when was 6.3% a sessionable beer?"