What did you brew today?

[MickDundee]

Off like a rocket! Started at 20C and been ramping up over the last 27 or so hours and it’s now at 28.9C. Hopefully it’ll be up to 30 by the morning and I’ll keep it there for the next week.

Finished at 1.002, when Brewers Friend predicted 1.006 so it’s come in at 6.4% instead of 5.9%.

It is a lot darker than I’d expected but the sample tasted beautiful. Bone dry and the peppery flavours from the yeast compliment the citrusy flavours from the hops beautifully! I have high hopes.

 

[Gerryjo]

Didn't brew today but did keg 19l of a blonde/golden ale that is slightly on the bitter side of hoppiness which had northern brewer and cascade hops back in mid April though was cold crashed for about 6 weeks @2° and clear as a bell.
The sample is certainly drinkable and first time kegging,gas hooked up @40 psi for two days then shall drop to 20 psi prior to setting down to 10/12 psi for serving and works ok as I'm working 4 nights at the moment.
Still have a coconut stout to put into the pressure barrel but waiting for an tyre inflator with a gauge that I'm goig to adapt for co2 from the bottle as I already put an S30 valve so I can check the pressure.

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[JB3]

Kegged 19 l of Dennis Kings Galaxy Delight , currently cooling my first batch of Mysterios SNPA clone

 

[MmmBeer]

Had planned to get a brew going this weekend, but got waylaid yesterday and with the football on at 1 o'clock, today didn't seem convenient, so I decided to take a short cut and make the Range IPA kit I bought in their Father's Day sale. Soon realised that I didn't have enough dextrose or DME, so did a mini mash with 600g pale malt & 100g each of carapils, med crystal and torrified wheat for 40 mins.

The supplied pellets for dry hopping was stated as Apollo and Columbus, both of which are generally bittering hops, so I decided to add them in the boil, supplemented with 30g of Cascade and split equally between 15 mins and flameout additions. Chilled the pan in the sink for 10 mins before adding to the kit extract and about 150g each of DME and dextrose. Ended up with 21 L at 22°C and 1.045 OG, pitched with Wilko Gervin.

 

[pvt_ak]

Finally - brew day has arrived after many false starts and my raspberry IPA is about to kick off.

Grain ready , Peco poised , hops awaiting.

Just sipping a cuppa and soaking up some rays before kicking her off .

Sunny outside brew day - life is bliss [emoji41]



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[AlanHarper]

Just about to start this one - in homage to England's "unexpected" performance the other night.

HOME BREW RECIPE:
Title: Thrashed Six - One
Author: Alan Harper
Brew Method: All Grain
Style Name: Strong Bitter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume) FV Volume will be 17.2 Litres.
Boil Size: 19.75 liters
Boil Gravity: 1.062
Efficiency: 80% (brew house)

Post Boil gravity: 1.078
Post Boil volume: 13 Lt

Will add 4.2 Lts to cooled wort to get initial FV gravity of 1.059
============================================
STATS:
Original Gravity: 1.059
Final Gravity: 1.012
ABV (standard): 6.1%
IBU (tinseth): 31.32
SRM (morey): 9.69

FERMENTABLES:
4 kg - United Kingdom - Maris Otter Pale (75.3%)
1 kg - United Kingdom - Amber (18.8%)
0.31 kg - Corn Sugar - Dextrose - (late addition) (5.8%)
HOPS:
50 g - Bramling Cross, Type: Pellet, AA: 3.7, Use: Boil for 90 min, IBU: 19.57
10 g - Challenger, Type: Pellet, AA: 7.3, Use: Boil for 30 min, IBU: 5.55
20 g - Cascade, Type: Leaf/Whole, AA: 6.14, Use: Aroma for 10 min, IBU: 4
20 g - Cascade, Type: Leaf/Whole, AA: 6.14, Use: Aroma for 5 min, IBU: 2.2
40 g - Cascade, Type: Leaf/Whole, AA: 6.14, Use: Dry Hop for 4 days
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 15 L
2) Sparge, Temp: 70 C, Time: 30 min, Amount: 10 L
Starting Mash Thickness: 3 L/kg
OTHER INGREDIENTS:
5 g - irish moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Default - - -
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med
Optimum Temp: 18.89 - 22.22 C
Additional Yeast: Bulldog B4 English
TARGET WATER PROFILE:
Profile Name: Tesco's Ashbeck Still Water
Ca2: 10
Mg2: 2
Na: 9
Cl: 12
SO4: 10
HCO3: 25
Water Notes:
NOTES:
Just Watched England thrash Panama 6-1. It needs a beer.
This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/669660/thrashed-six-one
Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-06-26 18:50 UTC
Recipe Last Updated: 2018-06-26 18:50 UTC

 

[ukphiltr7]

Didn't brew today but bottled, 22l of Cherry Vanilla Stout.

1 can coopers stout,
1kg dark spray malt
400ml bottle of locwiz cherry syrup

primed with 100g sugar and 10ml vanilla extract.

Smelled bleeding lovely when bottling and tasted good when sampled.

Will be put away for Christmas, minus the odd quality control samples :)

That sure does sound nice. Would be great even without the vanilla in.

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[LarryF]

I bottled a Wilko Cerveza today where I went back to my very early days.
23L - 05/06/18 - 27/06/18 no temp control
MGJ M20 Bavarian - dry, no starter, 1tsp yeast nutrient.
1kg Homebrew Online Pilsner Brew Enhancer
1 tin Lyons Golden Syrup
30g Bramley Cross & 30g Challenger
1 hour steep in just boiled water, tea and hop bag added to FV
OG:1060 - FG:1007 - 7.1%

The Homebrew Online Pilsner Brew Enhancer was very lumpy, solid lumps so I ended up sanitising the hand blender and using that in the wort. I must say it did make short work of it. No temp control, the M20's got a ceiling of 30c, the FV stayed around 24-25c so I left it to get on with it and got 88% attenuation. First time I've used the M20, really pleased with it, I've re-pitched the trub into a 1066 Muntons Gold Pilsner tonight (I know, schoolboy brewing) and I'll be interested to see how it gets on. My money's on it climbing out of the FV and killing us all in our sleep but I'll know in the morning.

 

[ukphiltr7]

I bottled a Wilko Cerveza today where I went back to my very early days.
23L - 05/06/18 - 27/06/18 no temp control
MGJ M20 Bavarian - dry, no starter, 1tsp yeast nutrient.
1kg Homebrew Online Pilsner Brew Enhancer
1 tin Lyons Golden Syrup
30g Bramley Cross & 30g Challenger
1 hour steep in just boiled water, tea and hop bag added to FV
OG:1060 - FG:1007 - 7.1%

The Homebrew Online Pilsner Brew Enhancer was very lumpy, solid lumps so I ended up sanitising the hand blender and using that in the wort. I must say it did make short work of it. No temp control, the M20's got a ceiling of 30c, the FV stayed around 24-25c so I left it to get on with it and got 88% attenuation. First time I've used the M20, really pleased with it, I've re-pitched the trub into a 1066 Muntons Gold Pilsner tonight (I know, schoolboy brewing) and I'll be interested to see how it gets on. My money's on it climbing out of the FV and killing us all in our sleep but I'll know in the morning.

Just read your post and they sound good. Lol or you may not find out in the morning if you don't wake up lol.

Just two questions.
What add the 1 tin Lyons Golden Syrup, is the for added flavour or to get the abv up?
Also why the tea bag? I heard of using in cider for tannin, but not in any other drink.

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[sdt7618]

I think he means the liquid the hops made, so the boiled water, you add the hops, then let steep.

Add both the liquid and the hops to the FV.

will let you know in a week or so how the cherry vanila stout came out, the plastic test bottle is nice and firm so time to let condition for a week and pop into the fridge

 

[Gerryjo]

Just about to start this one - in homage to England's "unexpected" performance the other night.

HOME BREW RECIPE:
Title: Thrashed Six - One
Author: Alan Harper
Brew Method: All Grain
Style Name: Strong Bitter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume) FV Volume will be 17.2 Litres.
Boil Size: 19.75 liters
Boil Gravity: 1.062
Efficiency: 80% (brew house)

Post Boil gravity: 1.078
Post Boil volume: 13 Lt

Will add 4.2 Lts to cooled wort to get initial FV gravity of 1.059
============================================
STATS:
Original Gravity: 1.059
Final Gravity: 1.012
ABV (standard): 6.1%
IBU (tinseth): 31.32
SRM (morey): 9.69

FERMENTABLES:
4 kg - United Kingdom - Maris Otter Pale (75.3%)
1 kg - United Kingdom - Amber (18.8%)
0.31 kg - Corn Sugar - Dextrose - (late addition) (5.8%)
HOPS:
50 g - Bramling Cross, Type: Pellet, AA: 3.7, Use: Boil for 90 min, IBU: 19.57
10 g - Challenger, Type: Pellet, AA: 7.3, Use: Boil for 30 min, IBU: 5.55
20 g - Cascade, Type: Leaf/Whole, AA: 6.14, Use: Aroma for 10 min, IBU: 4
20 g - Cascade, Type: Leaf/Whole, AA: 6.14, Use: Aroma for 5 min, IBU: 2.2
40 g - Cascade, Type: Leaf/Whole, AA: 6.14, Use: Dry Hop for 4 days
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 15 L
2) Sparge, Temp: 70 C, Time: 30 min, Amount: 10 L
Starting Mash Thickness: 3 L/kg
OTHER INGREDIENTS:
5 g - irish moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Default - - -
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med
Optimum Temp: 18.89 - 22.22 C
Additional Yeast: Bulldog B4 English
TARGET WATER PROFILE:
Profile Name: Tesco's Ashbeck Still Water
Ca2: 10
Mg2: 2
Na: 9
Cl: 12
SO4: 10
HCO3: 25
Water Notes:
NOTES:
Just Watched England thrash Panama 6-1. It needs a beer.
This recipe has been published online at:
https://www.brewersfriend.com/homebrew/recipe/view/669660/thrashed-six-one
Generated by Brewer's Friend - https://www.brewersfriend.com/
Date: 2018-06-26 18:50 UTC
Recipe Last Updated: 2018-06-26 18:50 UTC

Certainty visual interesting...[emoji106]

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[LarryF]

Just read your post and they sound good. Lol or you may not find out in the morning if you don't wake up lol.

Just two questions.
What add the 1 tin Lyons Golden Syrup, is the for added flavour or to get the abv up?
Also why the tea bag? I heard of using in cider for tanning, but not in any other drink.

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The Lyons Golden syrup is to bump up the ABV. My apologies about the tea bag, I used a mesh bag with the hop pellets in and put it into 4L of just boiled water but with no weight in it so it's like giant hop tea bag for an hour. Every time I passed the pan I squeezed it against the side like I would making tea. The re-pitched MGJ M20 has kicked off lovely today.

 

[ukphiltr7]

Today I put down a Mr Beer Nut Brown Ale. It was sure dark in colour and tasted nice and bitter. I added a bit of extra raw sugar with it to try and add a bit more ABV. There will only be 11 740ml bottles but they should be nice when done. Hope that they do not turn out too bitter for my taste though. The first reading was 11 Brix on my refractor meter.

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[BrannBrew]

Not today but I did a new brew on saturday, an all galaxy black ipa. used Imperial Yeast Barbarian strain instead of US-05. I had to use leaf hops and my ace mash tun/boiler did not handle the FW Hops well, bunged up the tap. So I had to dump in into the fermenter from the boiler, quite hard to lift a pot the size of your legs with 20 odd litres of hot wort! As it happens I now think the mash tun/boiler is knackered. Tripped my house twice and noticed some slight seepage from the bottom/element or the tap area. With the heat it sapped my energy. The OG was spot on estimate though.

I actually pitched at the right temp, usually pitch abit higher as I get impatient, but I let my fridge do the work this time. However the yeast seems to be a monster I cant keep the temps in optimal range, currently its fixed to 24c, I ideally wanted it at 18 for a few days then rise it up to 20. I have a desk fan in my cool brewing bag and its not even helping, I even put a few frozen bottles in but they melt too quickly.


HOME BREW RECIPE:
Title: Galactic Panda

Brew Method: BIAB
Style Name: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 26 liters
Boil Gravity: 1.039
Efficiency: 65% (brew house)


STATS:
Original Gravity: 1.049
Final Gravity: 1.009
ABV (standard): 5.22%
IBU (tinseth): 66.83
SRM (morey): 50

FERMENTABLES:
2920 g - United Kingdom - Maris Otter Pale (56.3%)
1315 g - American - Vienna (25.4%)
219 g - German - Carafa III (4.2%)
365 g - United Kingdom - Chocolate (7%)
365 g - German - Carafa II (7%)

HOPS:
15 g - Galaxy, Type: Pellet, AA: 14.25, Use: First Wort, IBU: 31.3
15 g - Galaxy, Type: Pellet, AA: 14.25, Use: Boil for 5 min, IBU: 5.67
44 g - Galaxy, Type: Pellet, AA: 14.25, Use: Whirlpool for 20 min at 80 °C, IBU: 29.86
37 g - Galaxy, Type: Pellet, AA: 14.25, Use: Dry Hop for 3 days
37 g - Galaxy, Type: Pellet, AA: 14.25, Use: Dry Hop for 7 days

MASH GUIDELINES:
1) Infusion, Temp: 67 C, Time: 90 min, Amount: 22 L
2) Sparge, Temp: 26 C, Time: 30 min, Amount: 10 L

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 20 C

 

[Gareth Davies]

Just brewed 20L Dry Stout | 4.0 % ABV

2 row US
Chocolate
Crystal 135

Willamete
Bravo
Columbus
Chinook

 

[GerritT]

Just brewed 20L Dry Stout | 4.0 % ABV

2 row US
Chocolate
Crystal 135

Willamete
Bravo
Columbus
Chinook

I hope the hops weren't in that order

US-05? Or a less generic?

 

[Gareth Davies]

I hope the hops weren't in that order

US-05? Or a less generic?

05 - whats wrong with the hop selection, advice welcome?

 

[GerritT]

05 - whats wrong with the hop selection, advice welcome?

Wrongg is a big word. But I'd put Chinook in for bitter an Willamet for very late. Chinook can be very dominating! But it has its charm .
S05 is nice and clean!

 

[Gareth Davies]

Wrongg is a big word. But I'd put Chinook in for bitter an Willamet for very late. Chinook can be very dominating! But it has its charm .
S05 is nice and clean!

Thanks for the heads up - luckily Chinook went in on flame out - My last batch I used Nelson Sauvin now that packed a punch I thought my yeast hand gone!

 

[AlanHarper]

Certainty visual interesting...[emoji106]

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Just started Dry Hopping and got my labels ready... lets hope it all works. Tastes good already...

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