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Yesterday 21 litres Mansfield High Country Bitter, on a whim dragged all the gear out today and brewed an edited version of Ships Cat Dark Mild.
What did you brew today?
- Thread starter MyQul
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Cheshire Cat
Landlord.
Last 10 minutes but only to sanitise no water running until power off.
Edit
The picture is my whirlpool at 85C.
That's a good looking recipe. I do similar. Do the photos show recirculating through the spider when whirlpooling? Just read a response, it is. I'm going to pinch that, thanks!
Cheshire Cat
Landlord.
Yes and you’re welcome
Finally using last seasons homegrown Cascade. It was dehydrated and vacuum packed (to save space). First time Ive tried this process.
It‘s going in a simple pale : Maris otter base, light crystal and a couple of handfuls of left over carapils. Challenger is in there for bittering and I’m using Lallemand English Ale yeast.
First brew of the year, so it’s great to be back in the saddle
It‘s going in a simple pale : Maris otter base, light crystal and a couple of handfuls of left over carapils. Challenger is in there for bittering and I’m using Lallemand English Ale yeast.
First brew of the year, so it’s great to be back in the saddle
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Decided to give @Hazelwood Brewery Rye IPA a try (thankyou for sharing the recipe), two alterations I scaled it down to 15 litres and am using CML Five yeast instead of US-05 (Although I suspect they are the same yeast just repackaged).
Brew day more or less went smoothly (except for thirty seconds of wondering why my boiler wouldn’t turn on helps if you remember to turn on the power socket, personally I blame it on being five thirty in the morning when I started), but all done now and 15.2L in the fermentor just need to wait for it to cool over night to check I’ve hit my numbers.
Brew day more or less went smoothly (except for thirty seconds of wondering why my boiler wouldn’t turn on helps if you remember to turn on the power socket, personally I blame it on being five thirty in the morning when I started), but all done now and 15.2L in the fermentor just need to wait for it to cool over night to check I’ve hit my numbers.
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Porter time today. Tweaked the recipe a bit with some Crystal Rye in the mash and Bramling Cross leading the late hops. Also reverted to US-05.
81% MO
7% Brown
7% Crystal Rye
5% Chocolate
Challenger to bitter. Willamette and Bramling Cross late on. I'll do a modest dry hop with the latter too.
Targeting 1049 OG and an abv around 5% to keep it drinkable. 36 IBUs. 50 EBC.
Everything set up ready to go when we get back from under 9s rugby!
81% MO
7% Brown
7% Crystal Rye
5% Chocolate
Challenger to bitter. Willamette and Bramling Cross late on. I'll do a modest dry hop with the latter too.
Targeting 1049 OG and an abv around 5% to keep it drinkable. 36 IBUs. 50 EBC.
Everything set up ready to go when we get back from under 9s rugby!
MrRook
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Feels like it's been a looong time since I last put a brew on - I'll need to check, but it might have been the tropical stout for the winter swap. Anyway, today I brewed my Mk IV German Pilsner. Mk I and II were OK but Mk III was a drain cleaner due to no temp control and an unexpected week of warm weather 
...
However, I now have a spare undercounter fridge, an inkbird and a heat mat (to be upgraded to a tube heater at some point, if need be). Brew day went as well as it could, considering I had to meet the demands of a 9 year old boy and a 2 year old cockapoo. 13L of yummy tasting wort is currently fermenting at a steady 14 degC.
...However, I now have a spare undercounter fridge, an inkbird and a heat mat (to be upgraded to a tube heater at some point, if need be). Brew day went as well as it could, considering I had to meet the demands of a 9 year old boy and a 2 year old cockapoo. 13L of yummy tasting wort is currently fermenting at a steady 14 degC.
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Has anyone got the byo bier de garde recipe.
My plans quickly changed today as I had less grain left than I thought so did a use-up brew, sort-of Draught Bass but with some late hops to use up my home-grown Challenger, OG 1044, IBU 27, Maris Otter, Crystal and Challenger at 60/10/0.
Cheshire Cat
Landlord.
22 litres of American Amber Ale
3000g MO
1000g Red X
500g Munich light
300g Crystal 45L
Mash 24 litres @67C, Sparge 8 litres @75C
45 minutes boil
25g Columbus @45m
10g Chinook @10m
25g Chinook @85C WP for 20m
CML Horn yeast @30C
OG 1052 BHE 77%
3000g MO
1000g Red X
500g Munich light
300g Crystal 45L
Mash 24 litres @67C, Sparge 8 litres @75C
45 minutes boil
25g Columbus @45m
10g Chinook @10m
25g Chinook @85C WP for 20m
CML Horn yeast @30C
OG 1052 BHE 77%
Cheshire Cat
Landlord.
22 litres of Devon Dumpling
Maris Otter, Wheat & Carapils
Challenger, Citra, Cascade
CML Midland
OG 1048 should come out at 5.0%.
Maris Otter, Wheat & Carapils
Challenger, Citra, Cascade
CML Midland
OG 1048 should come out at 5.0%.
Oneflewover
Landlord.
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Haven’t brewed in months so doing a double brew today of a saison and a Russian imperial stout.
Mash is nearly done for the saison and the water is heating for the RIS.
Fingers crossed.
Mash is nearly done for the saison and the water is heating for the RIS.
Fingers crossed.
moto748
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My (small) freezer is full of hops. I really need to do some small batch user-uppers. So, starting today, and just making this up as I go along...
Target 10 litre batch:
2000 g Best Ale
50 g Caramunich
20 g First Gold @60
10 g First Gold @-10
US-05 Yeast.
Because of my cavalier approach to getting air in, I'm steering clear of dry-hopping. I'll see how this goes, and will try similar with different hops later.
Any comments welcome.
Target 10 litre batch:
2000 g Best Ale
50 g Caramunich
20 g First Gold @60
10 g First Gold @-10
US-05 Yeast.
Because of my cavalier approach to getting air in, I'm steering clear of dry-hopping. I'll see how this goes, and will try similar with different hops later.
Any comments welcome.
Cheshire Cat
Landlord.
20 litres of NZIPA
4500g MO
300g Vienna malt
200g Naked oats
Mash 23 L @ 66C Sparge 8 L @ 75C
45 minutes boil
20g Southern Cross @45m
25g Rakau @15m
50g Māori mingle @ 20m whirlpool @80C
CML Pia
OG 1058 BHE 74%
4500g MO
300g Vienna malt
200g Naked oats
Mash 23 L @ 66C Sparge 8 L @ 75C
45 minutes boil
20g Southern Cross @45m
25g Rakau @15m
50g Māori mingle @ 20m whirlpool @80C
CML Pia
OG 1058 BHE 74%
Last edited:
Brew # 83. 23 litre Mini mash Nelson Sauvin pale ale:
1.5kg Light LME
1.0 kg Light DME
0.35kg Wheat DME
0.2 kg carapils
0.2kg light crystal
Grains steeped 45 min in 3 l tap water @ about 67 degrees
35g Magnum @ 60 min
25g Citra @ 5 min
40g Nelson Sauvin @ 0 min, 75 degrees
Yeast M54 California lager rehydrated, pitched at 22
OG 1043 bang on target. IBU's around 27 for my mini 8l boil. Target FG 1009. Hopefully around 4.5% ABV.
Planning a hop tea of more NS a couple of days before racking off. The Nelson Sauvin was a gift - I see its a year out of date! Still sealed though. Never used it before so we'll see.
1.5kg Light LME
1.0 kg Light DME
0.35kg Wheat DME
0.2 kg carapils
0.2kg light crystal
Grains steeped 45 min in 3 l tap water @ about 67 degrees
35g Magnum @ 60 min
25g Citra @ 5 min
40g Nelson Sauvin @ 0 min, 75 degrees
Yeast M54 California lager rehydrated, pitched at 22
OG 1043 bang on target. IBU's around 27 for my mini 8l boil. Target FG 1009. Hopefully around 4.5% ABV.
Planning a hop tea of more NS a couple of days before racking off. The Nelson Sauvin was a gift - I see its a year out of date! Still sealed though. Never used it before so we'll see.
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Decided to do a one Gallon batch of Kölsch (CML kit) using a small induction hotplate I picked up a while ago (main advantage is it means I can brew on the patio and not steam up the kitchen).
24 litres of Belle Saison. Things didn't go quite to plan so had to give her a bit of an extra boil. Trying to get as much of the best out as I can before it goes into the fermenter.
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