What did you brew today?

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Edison

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Hit great efficiency yesterday thanks to dropping my mill gap down to 1.0mm. 19.5l at 1.055 and the Voss bubbling away after only 6hrs!
20210219_233918.jpg
 

Hanglow

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Deuchars inspired brew today, building up yeast for an imperial stout with it


Og 1.042

85% golden promise
10% invert no 2 or 3
5% torrified wheat

Slovenian goldings and Willamette, to about 30 ibu and a late hop stand.

Wyeast 1469 yeast, 1 litre shaken not stirred starter. Will hopefully bottle it in a few days, then brew again next weekend.
 

Galena

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My first brew of the year.
Best Bitter 21 Ltr batch

Targets
O.G 1.045 FG 1.012 ABV 4.3% EBC 17.3 IBU 39
Mash Temp 67C for 60 mins

Fermantables
3.56kg Maris Otter
170g Amber
170g Crystal Medium
170g Wheeat malt

Hops
50.3g Fuggles @ 60min
25g Fuggles @ 60 min
80g Fuggles 10 minute hop stand at 80C

Profile
Ca141 Mg 27 Na 23 Cl 101 SO4 291 HCO3 53

Yeast
WLP 013

Fermentation
4 days @ 19C 1 day @ 20C 9 days @ 21C

Actual OG was 1.047, day went like a dream considering I was a bit rusty, tastes lovely already, I do love the all Fuggles aroma.
 
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Hopsteep

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Brewed something based on St Austell’s Tribute today but slightly higher OG and hopped higher in the whirlpool 🍺
 

Cheshire Cat

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Brewed 21 litres of American Amber Ale
4000g Pale Malt
500g Munich light
500g Munich dark
150g Medium crystal 100L
50g chocolate malt
15g Columbus @ 60m
15g Simcoe @ 15m
10g Amarillo @ 5 minutes the whirlpool them at flame out.
CML Kveik @ 30C (hopefully as brew fridge is full so using a heat pad and old coat)
OG 1054 BHE 71%
IBU 37.7
SRM 12
Brew day 4 3/4 hours prep to all cleaned.
 

alefric LeHendz

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Brewed 1 gallon of cherry braggot, looking to add the 100g of cherries at the weekend
30 minute boil
OG: 1.072
Malt
600g Simpsons Imperial
50g Flaked Barley
13g Carafa Special 3
Hops
Challenger - 5g fwh
5g@0
Other
Blossom Honey - 450g at flameout 1.5 tsp yeast nutrient
Yeast
WLP 521 hornidal pitched at 32C, aim to ferment 30-35C
 

NormanHurst

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Bottling version 3 of the Vienna APA and listening to Miles Davis
 

Clint

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Today is #4 Tribute clone. The only changes are a slight reduction in the grain bill to adjust OG and I've reduced the boil time to 60 from 90..hops recalculated accordingly.
Strike water coming up to temp..
 

samale

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Nice low abv pale ale
4kg pilsner
250g biscuit malt
250g torrified wheat

15g cascade @60mins
15g cascade & 15g citra @10 mins
20g cascade & 35 citra whirlpool

50g of each dry hop
Pia yeast
OG 1.050
 

Martin O

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5.5kg Bohemian Pilsner
5g lemondrop @ 60
25g lemondrop @15
20g lemondrop @10
25g lemondrop and peel of 4 lemons @5
25g lemondrop flameout

Using mangrove Jacks Californian larger yeast
 

takeabiteopeach

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I tried something new yesterday and that is pitching a brew onto the yeast cake of a brew I just finished. First brew was this:

Banoffee Weizenbock (from James Morton "Brew" book, tweaked)

3.2kg Wheat Malt
1.7kg Pale Malt
1kg Munich
400g DRC Crystal
300g Pale Crystal Malt (30L)
200g Chocolate Wheat

Mash - 60 mins @ 65c
Mash out - 10 mins @ 75c
Boil - 60m

30g Mittlefruh @ first wort to add 12.5 IBUs
30g Mittlefruh @ 15 min to add 5.6 IBUs

OG - 1.062

My efficiency on this one was crap, I only calculated 10L sparge water but I missed my OG by 12 points, I think mainly down to the wheat and me not having a particularly good sparge, I really need to invest in some rice hulls for wheat beers but this is the first one I have made that wasn't a DME one.

To keep the follow up beer common to the style, I decided to brew a basic hefeweizen and then pitched it straight onto the yeast cake yesterday, it's going like gangbusters on the fermentation, what is particularly odd about it is the blow off pipe normally has a consistent 'bubbling' whereas this one is doing a pretty hefty belch every second and it's dropped from 1.052 to 1.040 overnight.

Hefeweizen Recipe

2.8kg Wheat Malt
2kg German Pils Malt
250g Carapils
220g Munich (this was just something leftover I had)

Protein Rest - 20min @ 43c
Mash - 60 mins @ 67c
Mash out - 10 min @ 75c
Boil - 60 mins

8g Magnum @ first wort to add 10.5IBUs
50g Tettnang @ whirlpool 75c for 60mins to add some flavour and 2.5 IBUs

OG - 1.052 - Hit the OG on the nose on this one but I didn't rush the sparge like I did with the previous one.

The yeast is a Wyeast 3068 cake from the Banoffee Weizenbock I made, the fermentation at 21c has definitely imparted a lot of those banana esters in the Banoffee Weizenbock, with the DRC, chocolate malt and pale crystal giving the toffee notes, so I'm interested to see what the Hefe comes out like and whether or not it has those strong banana esters too.
 
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Clint

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IMG_20210226_153430.jpg

All done...a couple of points up on predicted OG.
Time for a cuppa and then organise some bottles for tomorrow as I'm bottling the Guinness clone...
 

Northern Brewer

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I went overboard with the hops today, I wanted a hoppy quaffing ale, a bit stronger than a session beer but not quite a special ale. I blame the outcome on myself, however migrating from Beersmith to Brewfather didn't help.

I tested the water again for alkalinity and calcium. The water comes from a surface spring, it's got a slight green tint to it, probably sheep poo and weasel pee :) We have something like a 4000 litre underground stone and concrete storage tank that came with the house, but it also came with a badly maintained bore hole as the spring is very seasonal. The bore hole water is high in manganese and iron that we filter out, but I prefer brewing with the spring. It has very low alkalinity and calcium it's almost a blank canvas.

Here's the recipe it ended up at 1.052 so over shot by probably about 1% ABV and IBU is also a little higher than intended.

Batch Volume: 74 L
Boil Time: 60 min

Vitals
Original Gravity: 1.052
IBU (Tinseth): 71 (quite bitter!)
Colour: 10.2 EBC


Malts (16.8 kg)
15 kg (89.3%)— marris otter — 3.9 EBC
800 g (4.8%) — wheat malt — Grain — 3.9 EBC
500 g (3%) — cara munich 1— Grain — 90 EBC
500 g (3%) — carapils — Grain — 3.9 EBC
Hops (355 g)
55 g (29 IBU) — columbus (Whole) 16.1% — Boil — 60 min
70 g (18 IBU) — citra (Whole) 12.8% — Boil — 15 min
115 g (18 IBU) — citra (Whole) 12.8% — Boil — 5 min
115 g (6 IBU) — citra (Whole) 12.8% — Aroma — 30 min hopstand
Hopstand at 80 °C

Miscs
10 g — protofloc — Boil — 10 min
30g gypsum

Yeast
Fermentis US-05 Safale American

Next beer will be a nice solid traditional bitter. Then something New Zealand style then I intend to stop brewing until Autumn as 4 x 75 litre brews should be enough to last through spring/summer and if we have a drought like last year, running the tap for 30 mins through the heat exchanger isn't going to be popular.

Cheers
Andy
 

samale

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I went overboard with the hops today, I wanted a hoppy quaffing ale, a bit stronger than a session beer but not quite a special ale. I blame the outcome on myself, however migrating from Beersmith to Brewfather didn't help.

I tested the water again for alkalinity and calcium. The water comes from a surface spring, it's got a slight green tint to it, probably sheep poo and weasel pee :) We have something like a 4000 litre underground stone and concrete storage tank that came with the house, but it also came with a badly maintained bore hole as the spring is very seasonal. The bore hole water is high in manganese and iron that we filter out, but I prefer brewing with the spring. It has very low alkalinity and calcium it's almost a blank canvas.

Here's the recipe it ended up at 1.052 so over shot by probably about 1% ABV and IBU is also a little higher than intended.

Batch Volume: 74 L
Boil Time: 60 min

Vitals
Original Gravity: 1.052
IBU (Tinseth): 71 (quite bitter!)
Colour: 10.2 EBC


Malts (16.8 kg)
15 kg (89.3%)— marris otter — 3.9 EBC
800 g (4.8%) — wheat malt — Grain — 3.9 EBC
500 g (3%) — cara munich 1— Grain — 90 EBC
500 g (3%) — carapils — Grain — 3.9 EBC
Hops (355 g)
55 g (29 IBU) — columbus (Whole) 16.1% — Boil — 60 min
70 g (18 IBU) — citra (Whole) 12.8% — Boil — 15 min
115 g (18 IBU) — citra (Whole) 12.8% — Boil — 5 min
115 g (6 IBU) — citra (Whole) 12.8% — Aroma — 30 min hopstand
Hopstand at 80 °C

Miscs
10 g — protofloc — Boil — 10 min
30g gypsum

Yeast
Fermentis US-05 Safale American

Next beer will be a nice solid traditional bitter. Then something New Zealand style then I intend to stop brewing until Autumn as 4 x 75 litre brews should be enough to last through spring/summer and if we have a drought like last year, running the tap for 30 mins through the heat exchanger isn't going to be popular.

Cheers
Andy
75 litres, are you related to George best by any chance 🍻
 

dave_77

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It definitely looks like brett pellicle, but I hope you're right. I'm going to leave it in the FV for a few weeks to see what happens thumb.
What was the outcome of this beer in the end, any changes?
 

NormanHurst

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Early start today. 11.5L Brown Porter chilling. Loosely based on the Greg Hughes recipe.

81% MO
7% Simpsons T50 Crystal
6% Brown
6% Chocolate
First Gold hops to about 31 IBU. Had a few grams left so chucked them in at flame out.

Trying MJ Liberty Bell for first time.
 
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ChrisR73

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Tried my Wherry ale last week and it’s absolutely dreadful - bland, harsh, burnt.
Wondering if my recent preference for hoppy pale ales has altered my taste buds.
So nice added blood orange concentrate and dry hopped with Enigma.
Tastes the revised version last night and it’s superb so bottling this afternoon.
 
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