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218 - Citra Wheat
12l batch - 1.050/1.010 - Step Mash 50/66

Everything is prepped, will probably brew this on Monday, Thanks for the idea @Little Rock Brewing! Even though I probably bastardized your recipe. Brewed this up, 1.050 into the fermenter. Tastes great!

Amt
Name
%/IBU
1.70 kg​
Pale Ale (Proximity) (6.9 EBC)​
65.1 %​
0.50 kg​
White Wheat Malt (4.7 EBC)​
19.2 %​
0.25 kg​
Rye, Flaked (3.9 EBC)​
9.6 %​
0.16 kg​
Carapils Malt (Briess) (3.0 EBC)​
6.1 %​
10.00 g​
Hallertau Magnum [14.00 %] - Boil 60.0 min​
28.1 IBUs​
28.00 g​
Citra [12.00 %] - Steep/Whirlpool 10.0 min, 90.2 C​
12.4 IBUs​
28.00 g​
Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 10.0 min, 90.2 C​
12.7 IBUs​
1.0 pkg​
Safale American (DCL/Fermentis #US-05) [50.28 ml]​
-​
Yes I am quoting myself... just took a sample this one it is citrusy goodness and completely done fermenting. No dankness at all from the mosaic. I really like us-05 at 21c. It's much tastier and fastert than at colder temps.
 
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Inverted sugar time, hopefully it will be enough for two batches.
20220717_075903.jpg
 
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219 - Best Bitter 1
14l batch - 1.048/1.015 - Mash 68c 60min

Went with a last minute made up strong bitter recipe. Not sure how it will go? Smells and tastes great though.

Amt
Name
%/IBU
2.20 kg​
English Pale Ale (Root Shoot) (6.9 EBC)​
80.3 %​
0.20 kg​
Caramel Malt - 10L (Briess) (19.7 EBC)​
7.3 %​
0.10 kg​
Aromatic Malt (51.2 EBC)​
3.6 %​
0.04 kg​
Midnight Wheat Malt (Briess) (1083.5 EBC)​
1.5 %​
0.20 kg​
Invert Sugar [Boil] (0.0 EBC)​
7.3 %​
15.00 g​
Hallertau Magnum [14.00 %] - Boil 60.0 min​
38.7 IBUs​
20.00 g​
East Kent Goldings (EKG) [5.00 %] - Boil 20.0 min​
11.4 IBUs​
1.0 pkg​
Empire Ale (Mangrove Jack's #M15)​
-​
 
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For the next brew, need to pick up some other Nobel hops.


100% weyermann pils, 3 step mash, 5.35% ABV, 50 IBU, soft water, Tradition-Mittelfrueh-Aramis w/ cold DH off yeast. Augustiner lager at 50-52F. He ferments STS in shallow, open fermenters.
 
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220 - Italian Pils 2
12l batch - 1.048/1.012 - Mash 66c 60min

Brewday! I bought some HBlanc so I will try another italian pils. The fermentation freezer is currently holding my bitter at 10c so this one should be just fine sitting next to it for the next couple of weeks. I am increasing the magnum by 3g or 25%, the previous czech pils is not quite bitter enough. I am also dropping anything later than the 30 min addition as I think the <20min additions are adding too much fruitiness for my tastes.

The ******* braumeister spewed the wort all of the floor what a ******* mess. Thinking about selling this pile of ****. 3rd time it has happened.

Amt
Name
%/IBU
2.00 kg​
Pilsner (Weyermann) (3.3 EBC)​
83.3 %​
0.40 kg​
Munich I (Weyermann) (14.0 EBC)​
16.7 %​
14.00 g​
Hallertau Magnum [14.00 %] - Boil 60.0 min​
45.2 IBUs​
10.00 g​
Saaz [3.75 %] - Boil 30.0 min​
6.8 IBUs​
10.00 g​
Tettnang [4.50 %] - Boil 30.0 min​
8.1 IBUs​
1.0 pkg​
Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]​
-​
15.00 g​
Hallertau Blanc [10.50 %] - 3.0 Days Before Bottling for 3.0 Days​
0.0 IBUs​
 
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221 - Oatmeal Brown Lager?
11l batch - 1.060/1.015 - Mash 66c 60min

Homebrew comp is coming up and its an oats challenge, and since my previous brew failure I have an empty keg to ferment in. So its a brown lager with some inspiration from baltic porter. The hope is to really showcase the malts with this one. My numbers were way off, I think the proximity malt is not very good anymore? I added 250g of invert to supplement.

Name
%/IBU
2.10 kg​
Vienna (Proximity) (6.9 EBC)​
69.1 %​
0.25 kg​
Caramel/Crystal Malt -120L (236.4 EBC)​
8.2 %​
0.20 kg​
Oats, Flaked (2.0 EBC)​
6.6 %​
0.10 kg​
Caramel Malt - 80L (Briess) (157.6 EBC)​
3.3 %​
0.07 kg​
Brown Malt (128.1 EBC)​
2.3 %​
0.07 kg​
Chocolate Malt (689.5 EBC)​
2.3 %​
0.25 kg​
Invert Sugar [Boil] (0.0 EBC)​
8.2 %​
10.00 g​
Hallertau Magnum [14.00 %] - Boil 60.0 min​
28.9 IBUs​
20.00 g​
East Kent Goldings (EKG) [5.00 %] - Boil 30.0 min​
16.2 IBUs​
0.5 pkg​
Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]​
-​

 
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