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Banbeer

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23L MYO IPA..........added 1.2kg Amber LME and 600g of light LME, dry hopping with the poultry 30g kit hops and adding 30g of Citra as extra.
 

Frog 1

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Took the new bit of kit (Robobrew Brewzilla) for a spin and brewed a tweaked version of James Morton's Session wheat. Chugging away nicely with US05
Great bit of kit, I think it's the same as the Klarstein or vice versa.
 

Edison

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Today was a brew day of firsts for me. Inspired by Brülosophy’s Short and Shoddy method and hoping to fill a need to turn around a batch of beer in a week for arriving guests, I’ve broken most of my own rules for this one. All bets are off!

#38 Shoddy IPA:
20L (Braumeister)

4.1kg Maris otter (low colour)
0.6kg Vienna
0.4kg Munich

Mash: 40c 10 min, 65c 30 min, 78c 10 min

Boil: 30 min
16g Columbus (FWH)
15g Comet, 15g Citra 10 min
40g Comet, 30g Citra, 30g Chinook 2 min

‘Chill’ to 40c (!)

Racked 21L to FV and pitched Crossmyloof Voss Kveik yeast, set temperature control to 37c.

Total brew day from collecting liquor to pitching yeast was 5 hours. OG was 1.045 at @1800 and already 1.040 @2300!

These are some of the shortcuts I took: South Staffs water is pretty hard so I normally filter it through an RO filter overnight and add minerals to the mash, but today I just used unfiltered tap water and half a campden. I usually mash with 25l of water and then sparge/rinse, today I did a full volume mash (29.4L) and no sparge. I did a much shorter mash and boil than usual. I chilled to a much higher temperature than I’m used to and didnt wait for the wort to settle, but poured it all into the FV only leaving whatever hop and break material was obviously sat at the bottom of the kettle. I also didn’t oxygenate the wort or rehydrate the dried yeast, just sprinkling it over the surface of the 40c wort.

It’s now sat at 34c (seemingly as high as my non-standard temperature control setup can hold it) bubbling away on the blow-off furiously only 5 hours (and 5 points lower) after pitching!

Im thinking 3 days and from what I’ve read it will probably be at FG, give it another 3 on dry hop then into the BBT and cold crash/burst carb at 0C. Could this be grain to glass in 7 days?!
 

Stuart Wilson

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First attempt at a lager..
6kg bohemian pilsner malt. Started with 25 L.....90 min at 64°C followed by 20 min at 70°C. Recircukated through grain for about 20 min, sparge with 8 L of water at about 170°C, then 90 min boil adding a total of 100 g Saaz hops at various stages. Chilled to 24 °C.....ended up with 19.5 L of very clear wort. Added liquid lager yeast. OG was....believe it or not....1.075!!

Plan to let it ferment in back kitchen which is at about 15°C in winter, then intend to rack into demijons which will go into my (unheated) garage where they will be left until spring comes.

No idea how this will turn out.....
 

Stuart Wilson

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First attempt at a lager..
6kg bohemian pilsner malt. Started with 25 L.....90 min at 64°C followed by 20 min at 70°C. Recircukated through grain for about 20 min, sparge with 8 L of water at about 170°C, then 90 min boil adding a total of 100 g Saaz hops at various stages. Chilled to 24 °C.....ended up with 19.5 L of very clear wort. Added liquid lager yeast. OG was....believe it or not....1.075!!

Plan to let it ferment in back kitchen which is at about 15°C in winter, then intend to rack into demijons which will go into my (unheated) garage where they will be left until spring comes.

No idea how this will turn out.....
 

Mungri

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Galaxy, Amarillo & Mosaic IPA V2
Going to be a 90 minute mash as I got engrossed in splitting and vac packing kilos of hops that I clean forgot to put the sparge heater on.aheadbutt.
 

Stuart Wilson

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Single hop pale ale.....

6 kg golden promise malt in 25 L
90 min at 64°C, then 20 min at 70°C
Recirculate through grain for 20 min
Sparge with 8L at about 60° C
Boil for 90 min adding 100 g Marynaka hops at intervals.

Chill to 30°C then maglngrove Jack m36 yeast.

22 L and OG 1.07.....
 

Drunkula

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23L MYO IPA..........added 1.2kg Amber LME and 600g of light LME, dry hopping with the poultry 30g kit hops and adding 30g of Citra as extra.
You'll definitely need the extra hops. I found out adding all malt extract to IPA kits knackers the hops. It's one of the instances where using sugar or going half/half sugar/malt is definitely the way to go.
 

Banbeer

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You'll definitely need the extra hops. I found out adding all malt extract to IPA kits knackers the hops. It's one of the instances where using sugar or going half/half sugar/malt is definitely the way to go.
Great advise Drunk, will certainly take that onboard for next time.
 

dan125

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I was going to brew a big DIPA based on a Cloudwater recipe yesterday, but after some concerns over the health of the NE yeast I saved from the previous brew, and having to change the original hop schedule last minute, my bottle went and I brewed up 30L of this somewhat toned down version @ 1.054.
I'm calling it a Session DIPA :laugh8:

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acheers.
 

Torshon

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Dry hopped with 25g Azacca in my Mango APA
Will move to secondary Friday and add 450g mango
While I'm doing that have another go at making a good Harvey's best bitter clone!
 

samale

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I have been waiting a while to try my first imperial stout. This pushed my biab to the absolute limit.
6.5 kg Minch malt
500g of special B
200g crystal 80
300g chocolate malt
500 g of roasted barley
500g of dark brown sugar boiled up with some wort then added the last 10 mins
Admiral hops to bitter at the start of the boil.
It's currently on the boil it will be interesting to see what numbers I hit.
I plan to pitch Voss kviek around 35 degrees tomorrow after it cools overnight.
Had a few hairy moments lifting the bag out of my burco boiler. I lost some wort all over the kitchen.
 

Skittlersteve

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23L MYO IPA..........added 1.2kg Amber LME and 600g of light LME, dry hopping with the poultry 30g kit hops and adding 30g of Citra as extra.
I made one of these! But just as it came & the thing erupted so badly I had to put half in another f/v! 3 months on & it's a lovely pint, but have to pour it sooo gently, & even then it drags up the sediment!
 

Drunkula

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Going for a simple bitter to accent hops picked near the river. So yeah, it's an experiment slightly.

3.7 kg maris otter, 400g of diy crystal malt I made from maris otter, 30g of chocolate wheat for colour.
27g of Target @ 60 for 35 IBUs then flamout 150g of wet hops at about 80c. I no-chill.

Last brewday I used loads of oats and my efficiency wasn't great so I knocked it down from 79% to 73%. Today I get bleeding 84% and the clearest wort I've ever had. As it's a bitter I might just water it down to 26 litres from 23 and add 200g of sugar to be more inline with the style, then it'll still be 4.8%.

So for you number crunchers 11.6p a pint for the ingredients and the leccy was 90p. And yessssss I factor the delivery cost into the grain price when I enter it in BeerSmith, so theeeerrre. 13.5p a pint and it'll probably be nothing special but it'll probably be a decent pint from the taste of the wort.

The sugar worked really well in the last type of beer I did like this and that was using 200g per gallon as it was my not-a-kit and a kilo experiment.
 
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WrexTheDragon

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Just did a 4.5l small brew with Maris Otter and Goldings from an all grain kit I bought locally.
 

Rodcx500z

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Brewing a cali common today its going well so far, I have got my sons bike stand ready to drain the bag a brill idea from a post recently, tried to upload a pic but the site tells me its to big will try later
 

gar

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Quick 10L brew
1kg Dark DME
50g fuggles
CML Beoir yeast.
What could go wrong....
 

AMyd666

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Mangrove Jacks American IPA with 1.2kg pure malt enhancer. Dry hops in 7 days. Hope it's a fairly quick turnover for summat drinkable, unlike their saison that took months.
 
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