What did you brew today?

[Rwilts]

Well ended up with 25L in the fermenter (should have been 24) so that somewhat explains the missed gravity.

 

[NotSure]

Brewed a Black IPA today. 4kg of Otter, 300g of Special Carafa 3, and 100g of Special W. Used Vic Secret and Sultana hops for a target IBU of 70. US-05 yeast. Ended-up with 24 litres at 1.044 gravity.

 

[obscure]

Just realised this is my first brew since August, a mixture of wet weather when I’ve had the time to brew and other things on when he weather is okay (I brew outside), but finely the stars have aligned and I got a batch of Bitter brewed, just Maris Otter, Crystal and a little torrified wheat. Hops are Northdown and EKG, and fermenting with S-04. All going well it should end up a nice 4.2% Bitter.

 

[Agentgonzo]

Slightly undershot the gravity at 1.040 or 1.039. but looks pretty good. All tucked up in the fermenter at exactly 19° now.
View attachment 104809

Murgy Straight went into the bottles yesterday. Smelt lovely and looking forward to it. The spent hops from the dry hop went into the kitchen bin and the kitchen smelt delightful this morning!

 

[Twostage]

A pale ale using up some of my short dated hops. Pitched fermipan bread yeast (as I was reminded about it) at 25c, chamber is set to 30c so should be over quickly.

 

[Twostage]

A pale ale using up some of my short dated hops. Pitched fermipan bread yeast (as I was reminded about it) at 25c, chamber is set to 30c so should be over quickly.

Yep, over quickly it is . Pitched on Friday afternoon, finished this morning. Going to drop the temp down to 18-20 and leave it until Friday and then bottle.

 

[Sadfield]

The most underrated of styles, an ABA with Aurora and Topaz.

Batch - 12.5L
OG - 1.052
ABV - 5.5%
EBC - 42
IBUs - 33

Water

Ca-141 Mg-10 Na-100 CO3-50 SO4-100 Cl-300

Mash - 60' @ 66.7C

Extra Pale Planet - 70%
Chevallier Malt – 15%
Wheat Malt - 2%
Medium Crystal (240EBC) - 10%
Chocolate Malt - 3%
Prima Donna - 20g (4.7 IBUs)

Boil - 60C

Aurora – 5g @ First Wort (9.5 IBUs)
Aurora – 10g @ 10’ (6.3 IBUs)
Protofloc - 0.3g
Aurora – 30g @ 0' + 15'Steep at 75C (4.0 IBUs)
Topaz – 30g @ + 15'Steep at 75C (8.5 IBUs)


Fermented with House Blend Trial (Safale S-33 (x2), Safale S-04 (x1), Safale BE-256 (x1)) pitched at 19C.

 

[Rwilts]

Well todays the day ! first 'proper' own recipe brew day - Half Hearted IPA...

Things i have already learnt - It takes longer to weigh out the grain bill than it does cutting open a bag!

I have even printed out the brew sheet for the very first time ....

 

[Appleton Brews]

Today I brewed 22 litres of Brickfields Brown Ale Clone
4200g Maris Otter
300g Amber Malt
200g Naked malted oats
100g Chocolate Malt
100g Dark Crystal
25g Fuggles at 60 minutes
25g EKG at 15 minutes
WHC Old English yeast
OG 1058 expecting 1051.

 

[Twostage]

Yep, over quickly it is . Pitched on Friday afternoon, finished this morning. Going to drop the temp down to 18-20 and leave it until Friday and then bottle.

View attachment 105576

Just got round to cleaning up after the brewing session last week which means it fermented quicker than I cleaned up

 

[foxy]

Altbier

OG 1,050 FG1,010 IBU 48.8 SRM 8.9

5 kg Weyermann Pilsner
0,70 kg Caramunich type 1 (late kettle)
0,20 kg Carapils (late kettle)

45g Mittlefruh @ 60 minutes
25g Perle @ 60 minutes
25g Saaz @20 minutes

Mash at 62C for 30 minutes raise to 70C for 30 minutes

Cured 1 kg of Pork loin which was ready today so a hearty brew day breakfast

Iodine test shows starch converted.

In with the late additions for mash out.

Close enough

Cant trust Melbourne spring weather so using the maxi to keep temp at 16C, swings both ways so doesn't matter if ambient is higher or lower.

 

[foxy]

Today I brewed a Brunswick Bitter, got some ground to make up from my infected Bass clone.

OG 1,045 FG 1,011 ABV 4.5% IBU 53.4 SRM 11.6
4.8 kg Veloria Schooner Pale Ale Malt
0,500 kg Munich light
0,120 kg Crystal Light (late addition)
0,200 kg Crystal Dark (late addition)
0,150 kg Carapils (late addition

15g Target Hops @60 minutes
20g Challenger @ 40 minutes
25g First Gold @10 minutes.

Transferring to fermenter in the morning.

Thursday's brew chugging away at 16C

 

[Appleton Brews]

How late is the late addition? I thought this was only necessary with dark malts?

 

[foxy]

How late is the late addition? I thought this was only necessary with dark malts?

At mash out when the enzymes are spent. Any malt which is classed as a none fermentable. Makes water pH easier and adds more flavour, the sugars in the crystal do get any conversion at all.