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MmmBeer

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It’s a nice one, when I made it I didn’t think it was an exact match for Old Peculiar but it’s decent none the less.
It must be the fourth batch of this I have made. Always a nice pint.

Good job I checked my spelling, I had missed the 'c' out of the word batch above. Could still have been true though. :laugh8:
 

samale

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Amercian Amber
4.5 Kg Redx
200g Medium crystal
100g Caramunich 2
150g Cara aroma
200g golden naked oats

15g chinook@30mins
10g chinook,20g amarillo,20g sorchia ace@ 5 mins
15g chinook,20g amarillo,20g sorchia ace@ hops stand 80 degrees
I will probably do a dry hop as well

Verdant IPA yeast
 

Cowman

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Despite having the Bible for a year or 2 now I've never brewed a beer from it so I thought I'd sort that out by brewing 19l of the brown porter and 20l of the winter warmer today
 

MickDundee

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I’ll be sticking a short and shoddy Hefeweizen on when I stop for my morning coffee.

50/50 Lager Malt / Wheat Malt

60min mash, no sparge, 5g Magnum for the full boil, ferment with Whitelabs Hefeweizen (no starter because I’d forgotten I was out of DME. It’s use by the end of January and only planning on 20L in the fermenter at about 1.045 so should be fine)
 

Stonedhouse

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Brewdog's Punk IPA - from their free recipe book.

It's a regular monthly brew and I'd like to think I've pretty much nailed it with all the practice 🙂 , I always have one keg of this on the go as it's a family favourite, with 4 drinkers in the household we certainly get through it.
 

Banbeer

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23 litres of MJ Simcoe IPA, swapped MJ M-44 (kit yeast) for Kveik Voss and is sitting in the FV @ 35°C, 500g of light spray malt and 200g of dextrose added. OG 1.054@20°C
 
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MickDundee

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I’ll be sticking a short and shoddy Hefeweizen on when I stop for my morning coffee.

50/50 Lager Malt / Wheat Malt

60min mash, no sparge, 5g Magnum for the full boil, ferment with Whitelabs Hefeweizen (no starter because I’d forgotten I was out of DME. It’s use by the end of January and only planning on 20L in the fermenter at about 1.045 so should be fine)
Absolute disaster with the mash. I somehow managed to press the wrong button when the alarm for my mash temp went off and sent it straight to mashout and I didn’t notice euntil the temperature was sitting at 77C. Luckily it hadn’t actually started the mash-out yet so it will have had 5-10mins at 70C plus. I’ve added about 5L-10L of cold water and extracted some of the too hot to compensate and got it down below the set mash temp.

Fingers crossed for this one!
 

Cheshire Cat

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21 litres of Yorkshire Terrier
Water Profile
Ca 150
Mg 16
SO4 250
NA 31
Cl 130
Alkalinity 35
4000g Maris Otter
300g Crystal 55L
100g Crystal 140L
Mash @ 67C
Boil for 60m
32g Challenger @ 60m
20g Challenger @ 15m
Yeast CML Midland
OG 1046 BHE 71%
IBU 36
SRM 10
 
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Richard_H

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Yesterday was my attempt at a Belgian Abbey:
3KG Bohemian Pilsner
1KG Wheat
1KG Abbey
1KG Carabelge
500g Melanoidin
275g Brown.
The wheat was mashed for 20 mins @ 50, everything else was added @ 63 and mashed for a further 75 mins.
25g Perle hops @ 60 mins, 25g Perle @ flameout, 20g Huell Melon once the wort reached 70 (overnight chill)

My BIAB split on the thermometer probe which resulted in me losing some wort while I tried to remove the bag without getting grains everywhere, also unable to squeeze the bag like I normally do meant I was well off target after topping up with water ready for the boil. 1.060 rather than 1.071 ashock1:coat:

All going well I should end up with something in the 6.5% range, should have been nearer the 8% but nearly 7KG of grains is a nightmare to remove from my kettle without the bag getting caught on the probe, perhaps time to shorten the probe or get a separate vessel to sparge and boil.

On a positive note 1 packet of MJ M47 pitched at 21 degrees and bubbling away like crazy!
Had my first bottle last night and it was lovely!! pleasantly surprised considering it was a bad brew day and this was a recipe I made up while on Get Er Brewed.
As a Belgian beer fan it clearly needs a few months conditioning to really shine but it has a lovely complex taste, colour is somewhere between an amber and ruby but not dark enough to be a dubbel.
 

chrisb8

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As it is winter (supposedly) I thought I'd better get a batch of lager on so I have repeated my Five Grain Lager clone which coincidentally I brewed the same week last year. 19L in the fermenter and celebrated with a pint of last year's effort 😉 One of the smoothest brew days ever until I turned the tap on the kettle to transfer into the fermenter and nothing came out - had to scoop it out in the end which was less than ideal but that tap was well and truly blocked 😬
 

Pennine

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Not really sure what this is, I'm going with a Belgian Abbey but it could be a Dubbel as its very dark (SRM 50) and will be around 8%
3KG(41.4%) Pilsner
3KG(41.4%) Abbey
750G (10.3%)Chocolate (malt)
500G(6.9%) Special W
25G Magnum @ 60 min.
Looks like a stout to me what kind of yeast did you use?
 

Fuzzy Growler

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Just about to brew mj pale ale from the brewers series, I have a yeast leftover from the more premium craft series Juicy session IPA, do you think it'd work better using the yeast from the craft series instead? I'm not sure if the quality isn't as good in the brewers pale ale
IMG_20201128_103423927.jpg
 

Chris_S

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Just finished my second all grain, a geterbrewed single mosaic hop recipe, sitting in the FV trying to warm it up 😕😕
 

steveinUS

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Yesterday my son and I brewed 11 gallons of Baltic Porter, using the brew-in-a-bag mash process. I have a block & tackle pulley system installed above the 20 gallon kettle, to be able to hoist the grain bag out of the wort. Was a great day with the kid, at the fire during our sitting intervals.

IMG_7629.jpeg
 
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