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lukey_brews

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It was a Munich Helles for me! The recipe is closely related to a Czech Pils I made for the holiday season. (Which I ended up drinking all to myself due to tier 4 madness 😝)

Tesco Ashbeck treated to Beersmith Lager profile.

90% Floor-malted pils, 5% carapils & 5% Acid malt. 1.049

19IBU with Hallertauer Mit at 60 min and 15

Wyeast2308 (as my fave Imperial Harvest was sold out 😢)

Brulosophy quick lager method starting at 11C

Had some fun with the toys santa got me for Christmas, a stir plate and a tilt hydrometer 😁

I love "working from home" It was a good brew day!
 

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foxy

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20 litres of Irish Extra Stout. OG 1,058 FG 1,014 IBU 43 SRM 35.5
Pale base malt 72.2%
Torrefied wheat 4.2%
Flaked Barley 13.2%

Unfermentables as late mash addition.
Chocolate malt 6.9%
Brown malt 3.5%

Norhtern Brewer hops 30g @ 60 mins
Willamette hops 20g @ 30 mins
Willamette hops 15g @ 15 mins
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Brown and Chocolate aroma is awesome.
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Going in at 76 C for 20 minutes.
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OG came in @ 1,059.
 

alefric LeHendz

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Dark smoked sour today:

Mash 1hr 67C
Boil 30min
Ferment 23C
OG: 1.039

Grain:
BestMalz Vienna Malt 37%
BestMalz Pilsen Malt 28.5%
Weyermann Smoked Malt 16.4%
Weyermann Pale Wheat Malt 16.4%
Weyermann Carafa Special 3 1.9%

Hops:
Brewers gold 10ibu @ 30
Tettnang 2.4g/l

Yeast:
Lallemand Philly Sour
Boon/Timmermans Ouse Gueze dregs

Misc:
1tsp per gallon yeast nutrient
French Oak chips medium @ 1.3g/l
 

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lupinehorror

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young's AIPA (kit).
very nearly had more of me in it than i would like as one of my fingernails decided to produce blood from underneath itself whilst introducing some oxygen with a paddle. luckily the floor got it and not the bucket.
 

NPi

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A Cascade brown ale. Efficiency nose dived off a cliff for some reason.
 

Nidger

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not today, last weekend. Saturday 9th I think,
a Geordie lager kit I received for Christmas. 🌲⛄
bubbling away nicely.
 

Banbeer

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23 Litres of Citra Saison (Clints clone with extra hops)

4kg Pale MO malt
500g Wheat malt
250g Munich malt
Mashed @ 65°C for 60mins

30g Magnum (leaf) @70
30g Citra (pellet) @10
50g Citra (pellet) @ Turn off
250g Sucrose @ Turn off

OG 1.048

Edit... used MJ M29 French Saison yeast pitched @ 28°C

fermenting @ 28°C
 
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Clint

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My first ever homebrew day. Beerworks american pale ale. Just got it in my fermentation fridge. I have been obsessed all week checking a trial of water and the temps seem OK. Fingers crossed.
Resist the urge to fiddle with it!
 

NormanHurst

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An English IPA based on the Greg Hughes recipe but with about 1.5% amber malt too because I have lots. Challenger bittering hops. EKG for late additions. Brewhouse efficiency at expected 70% but brewed slightly short so OG slightly up. Finished with just over 11L on the bucket at 1060. Hoping it will end up a bit over 6%.
 

EveryoneKnowsADave

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My first brew! A Youngs AIPA (kit). I think it's going okay although, I can't hear much activity. Chemsan'd everything first.

That liquid malt extract is sticky stuff 😲😁

It's now in the keezer at a steady 22°c.

Fermentation bucket gas out to gas in on keg 1 which is also filled with chemsan. Liquid out on keg 1 to liquid in on keg 2. Pressure release valve on keg 2 is open.

Ignore the bubbler in the fermentation bucket, I lost the closed bung so had to improvise, sealing it off with a few wraps of clingfilm around the tube
😒🤞

20210117_132740.jpg

I think I got 1.064 OG?
20210117_130801.jpg
 
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dave_77

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Brewed a Belgian IPA inspired by Magic rock/de la senne - Zenne. The hops, grains and yeast are pretty much what was noted on the can, I think there was one hop that I couldn't get so I substituted with Crystal. Few points down on the target but I don't mind as most my brews end up stronger than planned so hopefully this one will finish around 6%.
Link to the recipe below.

IMG_20210117_174949.jpg
 

alefric LeHendz

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Brewed a version of the durden park amber ale #86, came in a bit light at 1.072 but I'm sure it will be fine
 

Drunkula

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Jamil's Through a Mild Darkly. He uses 120 and 240 ebc crystal, I used 270 and 450 ebc but threw in some cara amber because I had it knocking about which might lighten it up a bit. And I used Vienna instead of pale.

It's a 23 litre brew but I'm going to water it down to 30 litres post fermentation. I've thought there's no way I'm brewing anything that's under 4% if I can have a 'real' beer for the same brewday, but if this works well It'll open up some styles I just ignored.

I tested using the Toshiba induction unit I got for £22 instead of the Buffalo and it worked brilliantly. It coupled with the pan lid in the fermenter I'm using as a heating element no bother. The lowest power you can effectively boil at is 1000 watts, 500 less than the Buffalo's lowest useful power setting. The boil was still plenty fierce. At 800 watts it pulses and you completely lose the boil after a while, same with the Buffalo on 1300.
 

Cheshire Cat

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21 litres of Viena Lager

3600g Vienna malt
400g Red X
600g Munich light
70g Carafa 3
15g Tettnang @ 60m
15g Hersbrucker @ 15m
15g Mandarina Bavaria 5m
Yeast MJ M54 @ 19C
OG 1050 BHE 73%
IBU 18
SRM 13
 

AMyd666

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23 litres of Woodfordes Nog. OG only came out at 1040 and the packaging said to expect a FG of 1014, so that would've ended up at 3.8% out of the expected 4.5%🤷‍♂️. Therefore I added 500g of dextrose to get it up to 1050, so that should see it to 4.8% 👍
 

Mrhandsome

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Checked the gravity of my Belgian Quadrupel today 1.010 giving it a whopping 12.2% abv. Not sure whether to bulk condition this in a secondry or to just bottle it. I'm going to be aging this for a good few months before I drink it either way.
IMG_20210121_145019_537.jpg
 
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