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Cowman

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After a stuck mash I eventually got 14.5l of what I think is roughly Guinness extra stout from 1868.
Pale malt 97%
Black malt 3%
225g fuggles 5% @60mins
Used danstar bry-97 yeast
Og 1.092
Target fg 1.019
Target IBU 168 but only managed 140 due to the mash problems. I also had to add in 1kg of DME to fix the low mash efficiency. But otherwise hit my targets
IMG_20200802_152922.jpg
 

AMyd666

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After a stuck mash I eventually got 14.5l of what I think is roughly Guinness extra stout from 1868.
Pale malt 97%
Black malt 3%
225g fuggles 5% @60mins
Used danstar bry-97 yeast
Og 1.092
Target fg 1.019
Target IBU 168 but only managed 140 due to the mash problems. I also had to add in 1kg of DME to fix the low mash efficiency. But otherwise hit my targetsView attachment 30309
Hi Cowman. Is that their Foreign Extra Stout you're cloning? Are you sure about the 225g hops and IBU rating of 168? That sounds insanely bitter!
 

Cowman

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Alright @AMyd666 yeah it is more or less. The recipie is inferred in the designing great beers by Ray Daniels and says the average BU/GU ratio on average for stouts in those days was 1.86 so tbh I'm glad I ended up with less ibus
 

AMyd666

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I've now spotted that on Google books. Hell that'll be a sipper alright. Best of luck with it!πŸ‘
 

Cheshire Cat

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20 litres of Arctic Pilsner
4000g Pilsner malt
500g wheat
500g rye
300g honey malt
30g Styrian wolf
30g Rakau
OG 1054
CML Voss
 

prog99

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I forgot to post this...
Last week fancied some experimentation and knocked up an Elderflower saison. Its at 1.008 today (from 1.06ish) and the elderflower comes through stronger than I expected given the flavours the yeast puts out
Hopped with the last of my own Wye Challenger(subtle bittering as obviously I don't know the %aa)
Will keg tomorrow and let it condition a bit but its promising.
 

GerritT

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Bottled 14 L Styrian Goldings bitter. Should last me about 3 months.

IMG_20200804_173515_940.jpg
 

strange-steve

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I forgot to post this...
Last week fancied some experimentation and knocked up an Elderflower saison. Its at 1.008 today (from 1.06ish) and the elderflower comes through stronger than I expected given the flavours the yeast puts out
Hopped with the last of my own Wye Challenger(subtle bittering as obviously I don't know the %aa)
Will keg tomorrow and let it condition a bit but its promising.
I tasted a homebrewed elderflower IPA a couple of years ago and it was fantastic, it's on my list to make an elderflower beer but I haven't got round to it. It sounds great in a saison actually.
 

Pennine

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Jesus someone might of said T58 is a violent bastard. I woke up to nearly 2 litres of beer over my bedroom floor. The wife is not impressed at all.
View attachment 30285
To make matters worse apparently I used the good towels to clean it up. I didn't even know we had good towels πŸ˜ƒ
View attachment 30286
It's still trying to get out.
Not a great start to the morning
Ah man sorry about that I fermented in Feb and mine was not that active. Look on the bright side you will probably have some amazing esters and phenols going on.
 

Pennine

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Black rye IPA
3kg Maris otter
2kg rye
500g Munich
200g light crystal
200g acid malt
500g carafa 2 cold steep in 2 litres of water. This is added to the boil

20g magnum @60 mins
15g each of sabro, Chinook & centennial @10mins
35g each of sabro, Chinook & centennial @ hop stand 80 degrees
Dry hop 50g sabro & 50 g of Chinook

Yeast T58.
This looks very interesting i didn't have the guts to do an ipa with t58 but I really wanted to try it.
 

samale

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This looks very interesting i didn't have the guts to do an ipa with t58 but I really wanted to try it.
Hopefully this turns out well. I was going to add chocolate rye as well but I didn't want it ending up like a stout.
The rye should complement the yeast and the Chinook. Sabro is a shot in the dark. Fingers crossed it all comes together
 

pilgrimhudd

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Black rye IPA
3kg Maris otter
2kg rye
500g Munich
200g light crystal
200g acid malt
500g carafa 2 cold steep in 2 litres of water. This is added to the boil

20g magnum @60 mins
15g each of sabro, Chinook & centennial @10mins
35g each of sabro, Chinook & centennial @ hop stand 80 degrees
Dry hop 50g sabro & 50 g of Chinook

Yeast T58.
Sounds lovely, i'll book a bottle now! My T58 wasn't quite so violent!
 

pilgrimhudd

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Hopefully this turns out well. I was going to add chocolate rye as well but I didn't want it ending up like a stout.
The rye should complement the yeast and the Chinook. Sabro is a shot in the dark. Fingers crossed it all comes together
I think leaving out the choc rye was a good shout, might have overwhelmed the hops.
 

Pennine

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I will definitely get a bottle over to yourself and @pilgrimhudd when it's ready. Fermentation has slowed away down. Still going to leave it 10 days before dry hopping, package after 14 days.
Looking forward to it, I have a few hop bombs to send your way soon too.
 

pilgrimhudd

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I will definitely get a bottle over to yourself and @pilgrimhudd when it's ready. Fermentation has slowed away down. Still going to leave it 10 days before dry hopping, package after 14 days.
Likewise, i have a cali common due to be bottled tonight or tomorrow that I have high hopes for. πŸ‘
 

dan125

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I brewed a kveik apa today. Mainly crafty malsters pale malt with 12% flaked malted oats.
Citra and Moutere in the kettle , and will get a Citra, Moutere and Vic Secret dry hop.
Pitched CML kveik at 30C and it's off and running after 3 hours athumb..
20200805_222816.jpg
 
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