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Hanglow

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A bitter brewed yesterday

1.044 OG
70% crisp extra pale
24% crisp best pale
6% crisp medium crystal

35 IBU challenger @60mins
40g home grown hallertau mittelfruh @15 mins
Verdant IPA yeast - will be interested to see how it performs, first time using it

Started it rather low@15c, up to 17c now so is starting to take off
 

samale

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I am going to brew a Belgian pale ale tonight just working out a recipe. It's looking like
2.5kg pilsner
2 kg Vienna
250g biscuit
250g caramunich 2
300g sugar

Yeast will be WLP 530

I have 100g of saaz and 100g hallertau mittelfruh. I can use magnum to bitter if needed plus I have 40g of EKG.
Can anyone suggest a hop schedule to follow.
I was going to bitter with magnum and use the full lot of saaz and mittelfruh.

Just checking my stock and planning my Christmas brews.
IMG_20201023_154935337.jpg
 

Pennine

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I am going to brew a Belgian pale ale tonight just working out a recipe. It's looking like
2.5kg pilsner
2 kg Vienna
250g biscuit
250g caramunich 2
300g sugar

Yeast will be WLP 530

I have 100g of saaz and 100g hallertau mittelfruh. I can use magnum to bitter if needed plus I have 40g of EKG.
Can anyone suggest a hop schedule to follow.
I was going to bitter with magnum and use the full lot of saaz and mittelfruh.

Just checking my stock and planning my Christmas brews.
View attachment 34484
You are going to have a belgian IPA+ with that much hops.

This one has much less.

I really have no advice for you, I don't like mittelfruh much, it's too floral for my taste.
 

samale

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I don't have much experience with mittelfruh. They have been sat in my freezer doing nothing for a while. Just looked at the recipe you linked. I do have Amarillo 😀😀
This could end up a Belgian IPA
 

pilgrimhudd

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I am going to brew a Belgian pale ale tonight just working out a recipe. It's looking like
2.5kg pilsner
2 kg Vienna
250g biscuit
250g caramunich 2
300g sugar

Yeast will be WLP 530

I have 100g of saaz and 100g hallertau mittelfruh. I can use magnum to bitter if needed plus I have 40g of EKG.
Can anyone suggest a hop schedule to follow.
I was going to bitter with magnum and use the full lot of saaz and mittelfruh.

Just checking my stock and planning my Christmas brews.
View attachment 34484

This was my Golden Belgian Ale that I brewed last month, not had one yet, might try it out later!


5.5 kg of clear crisp pale mashed in at 68, heat set at 66c. Mash for a couple of hours.

Hops 15g hallertau at 60
15g saaz and crystal at 30
1 tsp coriander at 30
30g crystal and protofloc at 15

Yeast cml belgian
 

obscure

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I kegged My attempt at Hazelwood‘s Summer Breeze this morning as soon as I opened the tap a lovely burst of aroma from the dry hops so I am pretty optimistic on this one, although due to me over compensating for my poor efficiency it came out at 6%.

As for today I decided to brew the Harvest Scottish heavy kit I bought on a whim added a 1.2kg sachet of light malt extract and 200g sugar bringing it to about 1.035 so am expecting something around about 3.3-3.6%. One can kits are kind of a guilty pleasure for me as sometimes I just want a easy drinking light session ale.
 
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Rodcx500z

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I kegged My attempt at Hazelwood‘s Summer Breeze this morning as soon as I opened the tap a lovely burst of aroma from the dry hops so I am pretty optimist on this one, although due to me over compensating for my poor efficiency it came out at 6%.

As for today I decided to brew the Harvest Scottish heavy kit I bought on a whim added a 1.2kg sachet of light malt extract and 200g sugar bringing it to about 1.035 so am expecting something around about 3.3-3.6%. One can kits are kind of a guilty pleasure for me as sometimes I just want a easy drinking light session ale.
Its that time of year again, i normally brew outside so i revert to kits over the winter months, i have a wilko ipa in the fv added 1kg of dme and 750gr of golden syrup i will dry hop with cascade og was a tad over 1050, i also have a cervesa to do and i have ordered a 21L stock pot going to have ago at stove top only small batches as i have a lot of bottles doing nothing
 

Gerryjo

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They were small ones and I would use 6 with hot water and honey drink if I'm on nights to help me sleep.
This came out at 14brix so est 7.4% and got 19l to my fermenter but never bothered diluting as I done no chill and drained to the fermenter at 75°.It hadn't cooled Wednesday so yeast was pitched on Thursday evening and as it was a new fermenter I had bothered to drill a hole for blow off so as to check the seal integrity which good in fact too good as it had suckled the side walls inward. Checked this morning and had to crack the lid as fermentation has kicked off reverting the walls back to their original state as well as doing the lid. Keeping the lid slightly open though have wrapped in clingfilm to keep the nasties out.
 

Cheshire Cat

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13 litres of Halo sweet stout
1 Range stout kit
250g dark brown sugar
100g molasses
100g Lactose
25g Target as a hop tea.
1 packet of CML Beoir yeast
100g Cocoa nibs will be added in 4 days and 350ml of coffee to the 2FV.
 

Hanglow

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Not a brew, but made a wine with homegrown grapes for the second time ever. Chateaux Hanglow 2020 will be 100% Glasgow grown Black Hamburg - last time I had few grapes so mixed it with grape concentrate. Had to add a fair bit of sugar though to get the OG up, otherwise it would only have been 7% :laugh8: D47 yeast, this will be a rose wine
 

foxy

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Today a best premium bitter. 21 litres fermenter.

4.35 kg Pale Compass schooner
0.35 g Voodoo schooner late mash addition.
0.25 g Gladiator malt
Mash @ 66 C
Mash out @ 77 C 15 minutes added Voodoo malt
Boil 90 mins 18 g Target 90 mins
Boil 90 mins 12 g Fuggles 90 mins
50 g Fuggles Hop stand
50 g Fuggles Dry Hop

Full volume mash.

Boil
001.JPG
Rolling
002.JPG
Hot break
003.JPG
Something out of Quatermass!
004.JPG
Leaving the rubbish in the kettle.
006.JPG
1,048. Up 2 points from predicted.
 

NormanHurst

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Using the extra hour to get a headstart on brewday #9.

Can't Fly Won't Fly Kiwi Pale

11.5L
2300g Pilsner
125g Carapils
125g Torrified Wheat
Mash at 66C

75 min boil
10g Centennial at 75
5g Motueka at 10
5g Nelson Sauvin at 10
10g Motueka at Flameout
10g Nelson Sauvin at Flameout
10g Wai-iti at Flameout

All 3 to be added as Dry Hops: probably 10g Motueka, 10g Nelson Sauvin anfld 15g Wai-iti

CML Pia Yeast
Aiming for 1048 OG
 

NormanHurst

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Using the extra hour to get a headstart on brewday #9.

Can't Fly Won't Fly Kiwi Pale

11.5L
2300g Pilsner
125g Carapils
125g Torrified Wheat
Mash at 66C

75 min boil
10g Centennial at 75
5g Motueka at 10
5g Nelson Sauvin at 10
10g Motueka at Flameout
10g Nelson Sauvin at Flameout
10g Wai-iti at Flameout

All 3 to be added as Dry Hops: probably 10g Motueka, 10g Nelson Sauvin anfld 15g Wai-iti

CML Pia Yeast
Aiming for 1048 OG
In the FV now. Chilled to 19C and ready to pitch. Longer boil (and perhaps one or two other things) has meant the brew is a little short at just under 11L and the OG is high at 1054 but overall pretty happy to have it all in the fridge by 1030.
 

Druss

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A gallon of stout. Or, at least, it was meant to be a stout.

The original recipe was:

750g Maris Otter
50g chocolate malt
50g roasted barley
50g flaked barley

Mashed at 65c for 45 minutes, boiled for 30 minutes with 10g Challenger at 30 minutes and 10g Cascade at 10 minutes along with a quarter Protafloc.

The problem is, there was a wooden spoon between the measuring bucket and the worktop when it was on the scale meaning that there was something like an extra 450g of Maris added to the grain bill.

Not a huge issue, just means that it's going to be a whole lot stronger and not quite as dark as intended.
Hopefully the CML Beoir will get the gravity down fairly low, I've had reasonable results using it lately.
 

DavidHatton

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Brewed a strong bitter, fermenting with Lallemand windsor.
Never used the yeast before thought I would have a change.
Using the brew monk for 4 brews now and hit my target numbers 3 out of 4, first batch was 1 point out.
Enjoyable to brew on..
 

dave_77

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Mash is on, brewing version 6 of American amber with Columbus,Citra and Amarillo. Going for a slightly lighter colour this time
Screenshot_20201025-190442.jpgIMG_20201025_185236_Bokeh.jpg
 

samale

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Mash is on, brewing version 6 of American amber with Columbus,Citra and Amarillo. Going for a slightly lighter colour this time
View attachment 34617View attachment 34618
I need to get an amber on for Christmas. I went out to check my Saison I brewed last night to discover I forgot to pitch the yeast. Sitting now at 18 all ready to go😄
 

Nidger

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Yesterday I got another demijohn of raspberry turbo cider on the go,
And my first attempt at a supermarket wine, 1ltr Asda red grape juice and 1ltr summer fruits.
 

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