What did you brew today?

Discussion in 'Beer Brewdays!' started by MyQul, Jul 30, 2016.

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  1. Oct 4, 2018 #1541

    Mungri

    Mungri

    Mungri

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    Just mashing a Citra. Mainly Maris Otter with a touch of Crystal and Caramalt.
    Mashing @ 68c
    US05 if the postie arrives in time, otherwise Liberty Bell.
     
  2. Oct 6, 2018 #1542

    Linalmeemow

    Linalmeemow

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    Started out doing a straight US IPA, then realised if I added oats it'd become an NE IPA so I did that.

    77% Maris Otter
    9% torrified wheat
    8% Crystal 30L
    6% Oats

    Loads of citra and mosaic at 10, 5 and flameout, loads of citra and mosaic going in as dry hop.

    Imperial Barbarian yeast harvested from the last IPA I did, sourced from the free sample from Geterbrewed.

    ******* fermenter tap started leaking though. The rubber seal has gone, think I've plugged it with vaseline for now...
     
  3. Oct 7, 2018 #1543

    pvt_ak

    pvt_ak

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    Ah... The Sunday Morning Brew.
    It’s been a while !

    Raspberry IPA, 23l.

    Waiting for mash temp.

    Life is good... so far.
     
  4. Oct 7, 2018 #1544

    AlanHarper

    AlanHarper

    AlanHarper

    Foredown Brewing

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    Just brewed my Christmas ale - with Christmas Pudding flavours - as an experiment so we shall see what it's like.

    upload_2018-10-7_19-51-49.png
     
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  5. Oct 8, 2018 #1545

    Duxuk

    Duxuk

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    I'd be interested to know about your hopping schedule. I have made many a similar brew using Citra and will bottle one tomorrow.
     
  6. Oct 8, 2018 #1546

    Mungri

    Mungri

    Mungri

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    Hi @Duxuk
    Schedule pretty simple, as follows.
    5kg Maris Otter
    100g Crystal
    100g Caramalt
    Liberty Bell Yeast
    Mash @68c for 60 mins
    Boil time 70mins
    19g Simcoe Leaf @ start of boil
    20g Citra 10mins from end of boil
    20g Citra 5 mins from end of boil
    30g Citra Flameout
    Protofloc 10mins from end of boil
    Pre boil 1041
    Post boil 1050
    Ferment @ 20c
    30g Citra Dry Hop 4 days from end of ferment

    I've made similar 3 times and found when I mashed fairly high (by accident at first) it was a much nicer brew.
    Also I have dry hopped with 80g in the past with just a 20g addition @ 15 mins. That one didn't turn out as nice so I've gone back to the original recipe but with the higher mash temp.
    Cheers, Ian.
     
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  7. Oct 8, 2018 #1547

    Grahamll

    Grahamll

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    My first ‘green’ beer with home grown chinook hops - managed over a kilo from one plant
     
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  8. Oct 9, 2018 #1548

    Pope

    Pope

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    Had a brew day on Friday evening after work:

    Beer Name: Alice Porter
    Style: Porter
    Recipe Source: Brewdog (DIYDog)
    Batch Size: 10L
    Method: BIAB

    Fermentable:
    Maris Otter Pale - 1.32kg
    Munich - 440g
    Crystal 150l - 190g
    Special B - 155g
    Carafa I - 220g
    Flaked Oats - 190g
    Torrified Wheat - 155g

    65 degrees C Mash - 60 minutes
    80 degrees C Sparge - 10 minutes

    Hops:
    Nugget - 3 g (60 mins)
    East Kent Goldings - 13g (20 mins)
    East Kent Goldings - 13g (5 mins)
    Sorachi Ace - 13g (5 mins)

    60 minute boil

    Pitched Safale US-05 yeast at 19 degrees C.

    Had a SG of 1.069

    Everything went to plan without hiccough, including working the mash around putting 11 month old daughter to bed.
     
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  9. Oct 10, 2018 #1549

    cushyno

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    Cheeky Wednesday Brown Ale is in the boiler.

    Thought I'd put a brew on to build up the stocks while painting and gardening on a rare quiet day at home.

    23L brew, total grain 5kg.
    94% Maris Otter malt
    4% Dark Crystal malt 160L
    2% Chocolate malt

    Mash at 67°C
    Sparge at 75°C

    14g Summit at 60mins
    16g Challenger at 1min

    This will be pitched straight onto the yeast cake from recent ESB (once I've bottled that this afternoon). Yeast is MJ Liberty Bell.

    Going well so far and hitting all the numbers athumb..
     
  10. Oct 11, 2018 #1550

    klaus

    klaus

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    Been bubbling away merrily, it's now day 11, still a steady stream of bubbles coming through the airlock. Guess I leave this for a few more days. Gravity showed 1.010 the other day, so a bit more fermentation to cover.

    Quote original post:
    Haven't been on here for ages and doing first beer brew this year ....

    On Sunday, started Young's "Harvest Scottish Heavy" for 23 litres,
    using Safale US-05 yeast (instead of the kit yeast),
    1 kg of Muntons Beer Kit Enhancer and
    0.5 kg of Wilko Brewing Sugar.
    Didn't take OG reading (couldn't be bothered!).

    It's been busy bubbling away since Monday, moderate froth at the top.
    This will be my autumn/winter stash.
     
  11. Oct 11, 2018 #1551

    Bigcol49

    Bigcol49

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    Hi!
    I'm just about to rack a kölsch into secondary prior to lagering for a month. I'm resisting the temptation to bottle it now!
    I think I used pale ale malt instead of pilsner malt (long story) so I'm calling it Not Kwite Kölsch.
    Now that it's turning cooler, I'm ready to try an experimental brew in my fermentation chamber (no cooling). I'm going to brew a mild ale in an underbed storage box, open fermentation. This is supposed to enhance the malt characteristics of the beer.
     
  12. Oct 11, 2018 #1552

    JFB

    JFB

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    Got a funky rye blackberry brett beer on the go at the moment. Brewed it last year with great success.
    Thinking I may go with a saison yeast this time instead of the wilko yeast to see how that goes??
    I've 3k of hedgerow black berries in the freezer and i'm going to use bottle dregs from last years batch to provide the brett..
     
  13. Oct 11, 2018 #1553

    Lawrence22

    Lawrence22

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    Brewed what will be an orange infused Brut IPA today. Had a few issues with a smallish grain bill (4kg) using standard pipework on Grainfather. Grainbed compacted so much that wort wasn't reaching the level of the overflow pipe, Caused a little bit of air to get sucked in and hence some foaming. Still managed to hit 0.06 over my expected O.G. 1.050, so if the amalyse enzyme does its' work this could end up near 7%, which is a bit stronger than I wanted. Infused with some orange rind at the end of boil and hopped with mosaic and citra.
    I've never actually tasted a brut IPA but am intrigued by the style.
     
    Last edited: Oct 11, 2018
  14. Oct 11, 2018 #1554

    JFB

    JFB

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    I just got from Copenhagen where I tried two. One was a "tiny rebel" that I wasn't massively keen on. Cant remember the brewery the other one came from but it was miles apart from the other really tasty. Such an interesting style, im defiantly going to have a go at one at some point.
     
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  15. Oct 11, 2018 #1555

    AlanHarper

    AlanHarper

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    Just brewed - well 3 days ago - and now fermenting an American Ale. It's my first attempt at an Extract brew with Steeping Grains. I have done Extract before but not this way.
    So far it is just off the final gravity amount so by tomorrow it should be ready for Dry hopping with 50g of El Dorado. It tastes fine now so am looking forward to the end of November when I can get stuck in to it properly. Target ABV = 5.19%. The brew went as expected though I only boiled the Steeping wort and the Liquid Malts. After boil time I then added and stirred in the dry malts before chilling and topping up with cold Ashbeck to my Fermentor volume - enough for 40 pints plus trub losses.

    HOME BREW RECIPE:
    Title: Ancient Marina
    Author: Alan Harper
    Brew Method: Extract
    Style Name: American Pale Ale
    Boil Time: 60 min
    Batch Size: 23 liters (fermentor volume)
    Boil Size: 15 liters
    Boil Gravity: 1.042
    Efficiency: 35% (steeping grains only)
    STATS:
    Original Gravity: 1.050
    Final Gravity: 1.011
    ABV (standard): 5.19%
    IBU (tinseth): 43.05
    SRM (morey): 5.01
    FERMENTABLES:
    1.5 kg - Liquid Malt Extract - Light (35.1%)
    1.5 kg - Dry Malt Extract - Light - (late addition) (35.1%)
    275 g - Holland & Barrats Malt Extract (6.4%)
    STEEPING GRAINS:
    1 kg - United Kingdom - Golden Promise (23.4%)
    HOPS:
    10 g - target, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 11.88
    10 g - Cascade, Type: Leaf/Whole, AA: 6.8, Use: Boil for 40 min, IBU: 6.45
    30 g - Citra, Type: Leaf/Whole, AA: 12.6, Use: Aroma for 20 min, IBU: 24.72
    50 g - El Dorado, Type: Leaf/Whole, AA: 15, Use: Dry Hop for 5 days
    OTHER INGREDIENTS:
    5 g - irish moss, Time: 12 min, Type: Fining, Use: Boil
    4 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Boil
    4 g - Calcium Chloride, Time: 60 min, Type: Water Agt, Use: Boil
    YEAST:
    Fermentis / Safale - American Ale Yeast US-05
    Starter: No
    Form: Dry
    Attenuation (custom): 79%
    Flocculation: Medium
    Optimum Temp: 12.22 - 25 C
    Fermentation Temp: 20 C
    Pitch Rate: 0.75 (M cells / ml / deg P)
    TARGET WATER PROFILE:
    Profile Name: Light colored and hoppy
    Ca2: 359.6
    Mg2: 2
    Na: 20
    Cl: 309.7
    SO4: 113.1
    HCO3: 0
    Water Notes:
    NOTES:
    Another attempt at an American Pale Ale. The name is inspired form the name of the pub I drink at every Monday night at the pub quiz ( The Ancient Mariner). This time I am using Steeping grains to add a bit of bite.
    I had a Marina once - though mine was an Estate car - the registration was BUS 519S but the label shows the same yucky brown body colour.
    Uses Tesco's Ashbeck Water with added salts.
    This recipe has been published online at:
    https://www.brewersfriend.com/homebrew/recipe/view/713067/ancient-marina
    Generated by Brewer's Friend - https://www.brewersfriend.com/
    Date: 2018-10-11 19:17 UTC
    Recipe Last Updated: 2018-10-11 16:48 UTC

    upload_2018-10-11_20-35-44.png
     
  16. Oct 12, 2018 at 5:43 PM #1556

    Martybhoy1980

    Martybhoy1980

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    A very smooth brew day today, brewing @foxbat's Fuggle Duck house bitter. Currently tucked away in the brew fridge @ 20°C.
     
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  17. Oct 12, 2018 at 7:22 PM #1557

    MmmBeer

    MmmBeer

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    I made a Extra ESB this morning, based on the recipe in James Morton's Brew book, slightly modified to scale it up to 23L, but still hitting the gravity, bitterness and colour. Started at 8 am and had it in the brewfridge by 1 pm. It was probably my smoothest brewday yet with no real issues, ended up with nearly 24L in the FV, at an OG of 1.062, 4 points higher than predicted.

    I calculated the efficiency to be 94%, always seem to get somewhere around that, yet rarely get much below 1.020 as a FG, maybe I need to check the calibration of my hydrometer.
     
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  18. Oct 12, 2018 at 9:43 PM #1558

    foxbat

    foxbat

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    I hope it all goes well for you. It should make a great autumn brew.
     
  19. Oct 12, 2018 at 9:49 PM #1559

    Martybhoy1980

    Martybhoy1980

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    Cheers. I'll let you know how it goes. If it's anywhere near as good as it looks in the picture in your post, I'll be happy.
     
  20. Oct 13, 2018 at 12:27 PM #1560

    foxbat

    foxbat

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    It's been a while... did the Chinook give you the grapefruit bomb that you were hoping for?
     

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