What did you brew today?

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Cheshire Cat

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21 litres of Leffe Brune
3000g Lager malt
1000g Abbey malt
1000g Munich light
300g Special B
500g Brown candy sugar
200g Golden syrup
15g Northern Brewer @ 60m
25g EKG @ 15m
30g Saaz @ 3m
MJ M47 @ 22C
OG 1062
IBU 22
SRM 17.9
 

Andymoz-70

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Well after a break of about 8 months due to being mad busy. Managed to get this on a few days ago. Looking forward to tasting this one and catching up with things on here:)
 

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Pablosaurus

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MJ Pink Grapefruit IPA gone into the FV today, brewing to 20ltrs to bump up the abv.

OG = 1.062. If it comes down to the target 1.012 it should be 6.9%.

Looking forward to this one!
 
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JFB

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MJ Pink Grapefruit IPA gone into the FV today, brewing to 20ltrs to bump up the abv.

OG = 1.062. If it comes down to the target 1.012 it should be 6.9%.

Looking forward to this one!
Mate of mine brewed this at full volume.
Really nice drop👍
 

Pablosaurus

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Got another on the go today:

Beerworks Founders Double IPA.

This one's a beast. 6kg of malt, 180g hops. OG of 1076, so should net out around 8.5%.

You'll know when it's ready cause I'll stop posting for a couple of months o_O
 

Northern Brewer

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One of those days, it's been about 8 months since the last brew, I had a few issues. Started well, toasted 2.25kg of rolled oats.

20210205_102341-01.jpeg


Its Aleman's Effin Oatmeal stout, known to cause issues with mashing so I added 400g of rice hulls. But it was still very slow on the recirc, it's a 3 step mash. A glucan rest for the oats with 500g of pale malt at about 50c, then add that to the main mash at 60c for 30 mins then 70c for an hour. The first two steps went fine, but trying to raise the temp through a very slow mash, not stuck but borderline, wasn't easy. I suspect it will be a very dry stout with few dextrins.

Here's the sparge, this took a long time.

20210205_140714-01.jpeg


The the copper started playing up. First the temp sensor started reading 10c out, not the end of the world but still annoying. It didn't boil until 110c :)

20210205_160509-01.jpeg


Then one element died, and the other started to cut out, I suspect the over temp sensor in the element. So I had one spare so drained it down into the HLT, swapped the failed one out, then pumped it back and carried on. A slower boil than I would like, I shall get some more elements ordered.

The good point was the cold break, that went well, straight to 18c through the plate heat exchanger.

So I ended up with 75 litres of 1046 stout, I was aiming for 1052.

I need to spend a day in the brewery fixing things and giving it s spring clean before the next brew.

Cheers
Andy
 

ScrumpyRam

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One of those days, it's been about 8 months since the last brew, I had a few issues. Started well, toasted 2.25kg of rolled oats.

View attachment 40923

Its Aleman's Effin Oatmeal stout, known to cause issues with mashing so I added 400g of rice hulls. But it was still very slow on the recirc, it's a 3 step mash. A glucan rest for the oats with 500g of pale malt at about 50c, then add that to the main mash at 60c for 30 mins then 70c for an hour. The first two steps went fine, but trying to raise the temp through a very slow mash, not stuck but borderline, wasn't easy. I suspect it will be a very dry stout with few dextrins.

Here's the sparge, this took a long time.

View attachment 40924

The the copper started playing up. First the temp sensor started reading 10c out, not the end of the world but still annoying. It didn't boil until 110c :)

View attachment 40925

Then one element died, and the other started to cut out, I suspect the over temp sensor in the element. So I had one spare so drained it down into the HLT, swapped the failed one out, then pumped it back and carried on. A slower boil than I would like, I shall get some more elements ordered.

The good point was the cold break, that went well, straight to 18c through the plate heat exchanger.

So I ended up with 75 litres of 1046 stout, I was aiming for 1052.

I need to spend a day in the brewery fixing things and giving it s spring clean before the next brew.

Cheers
Andy
That's an impressive set up. Good luck with the spring clean.
 

Pablosaurus

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One of those days, it's been about 8 months since the last brew, I had a few issues.
...
...
I need to spend a day in the brewery fixing things and giving it s spring clean before the next brew.

Cheers
Andy
I feel your pain Andy, and had similar technical issues today.

First I couldn't get the packaging tape off the Love Brewing box and ended up trying to stretch and snap it, hurting my hand.

Then, being a left hander, I couldn't find the comfy pair of scissors to cut open the two bags of extract.

After that the next few operational steps went to plan until I slopped a bit of wort onto the utility room floor and had to clean it up, putting the whole process behind schedule.

Lastly, after pitching the yeast and banging the top down, I was finally able to relax.

Don't lose heart. It never goes completely to plan, even for us professionals.
 

AlDaviz

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Well Yesterday !
An ‘Imperial Whisky oak aged Stout’
Oak chunks have been aging in Bunnhabhain whisky which was on special offer a few months ago.
I used a Re-iterated mash, both grain bills the same and a recipe taken from Brewdogs Islay. I added 500g of Candi sugar with 30 mins left of the boil. The OG raised upto 1.110, (previously with same grain bill 1.090)
Also a 20 min coffee stand with 100g of Lavazza before transferring to my fermenter.
I’ll transfer to secondary after ferment, adding the whisky oak for around 14x days.
Really happy with the way it went and should finish around 12%abv.
 
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chrisb8

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Kegged my Hop Harvest pale ale this morning, first time doing a direct oxygen-free transfer and it was so straightforward. I know it's been said many times before but I should have gone to kegs ages ago. 1.046 to 1.008 for a 5% abv and the sample is very promising. I will give this 24hrs @ 30psi and then reduce to serving pressure, I think it will be ready to go pretty quickly.
IMG_20210206_115501.jpg
 
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dan125

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After 140 ales, today I brewed my first lager - a pilsnery type thing.

Finished a couple of points under target at 1.049 with a 28L batch.

Water was virtually pure Ashbeck with just 1g each gypsum and calcium chloride to get the calcium up to 20ppm

6.5kg (93%) Bohemian pilsner malt
0.5kg (7%) carapils

90g (29 IBU) mittelfrueh @ 60 mins
30g (5 IBU) mittelfrueh @ 15 mins
35g (2 IBU) mittelfrueh @ 5 mins

3 packs of Saflager 34/70 - started at 11C

acheers.
20210206_172310.jpg20210206_182449.jpg
 

ChrisM

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Day 7 in the fermenter and had to give my rye-mini-mash-pimped-wherry kit a stir as stuck at 1.018. Thought the Muntons yeast might be struggling with the rye sugars, so small dry hop to add some enzymes.

Started off a Black Rock part-grain Landlord Tribute. The "part-grain" was 50g of chocolate malt for a mini-mash; added 100g of Golden Promise so it felt like I was doing proper mashing! The instructions were easy to follow and a foray into extract brewing is teaching me a bit more than doing another two can kit. A few more additives than I'm used to - will use the Pure Brew, but not the vial of finings - I prefer to clear the beer with a cold crash.
 

foxy

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Irish Extra Stout.
7.2 kg grain milled, strike water heating up. 2 step mash 64C for 60 mins 68C 30 mins. 15 mins 76C with late mash addition of chocolate and brown malt.
002.JPG

Base malt.
003.JPG

Late mash addition.
 

Hopsteep

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21 litres of Leffe Brune
3000g Lager malt
1000g Abbey malt
1000g Munich light
300g Special B
500g Brown candy sugar
200g Golden syrup
15g Northern Brewer @ 60m
25g EKG @ 15m
30g Saaz @ 3m
MJ M47 @ 22C
OG 1062
IBU 22
SRM 17.9
I’ve got 3kg of Abbey malt to play with at some stage, how do you find it?
 

alefric LeHendz

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Bottled my durden park #86 amber ale (ginger remembered), which ended up at 7.1% before brewing a barleywine for the first time. The boiling down of some wort to make a syrup was a success, with the colour change obvious.


English Barleywine - 10.4%
Batch Vol - 3.8l no sparge
Water - Ashbeck + 4g of Gypsum
Mash 80 minutes
Boil 120 minutes - 550ml of pre boil volume boiled down to a syrup
OG - 1.10
Fermentables
2kg (97.6%) Maris otter pale
50g (2.4%) Lyle's golden syrup
Hops
Northdown 10g (52 IBU) @ 90
5g (12 IBU) @15
Yeast
50/50 split of Nottingham & Windsor
 

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