What did you brew today?

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

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  1. May 23, 2019 #1881

    MmmBeer

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    Made a session US Pale today. Couldn't get the cooling water flowrate right, so wort temperature in FV was 'up and down like the Assyrian empire.' Ended up pitching at 23°C, then realised that I hadn't added the flameout hop addition.:oops: Will try adding a hop tea before bottling as an alternative.
     
  2. May 23, 2019 #1882

    samale

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    Another pale ale
    4kg base malt
    500 g golden naked oats
    500 g of porridge oats
    200 g carapils
    200 g crystal 80
    100 g acid malt
    Hops
    100 g Simcoe
    100 g mosaic
    50g centennial
     
  3. May 25, 2019 #1883

    chrisb8

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    Brewed a 15ltr batch of my 'Phoney Peroni', my first all grain brew after previously doing partial mashes. Very pleased with how it all went, especially my new mash tun which I made recently and used for the first time today.

    IMG_20190525_111522.jpg
     
  4. May 25, 2019 #1884

    GerritT

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    An ESB, building on the past iterations but with darker cara now, to get the colour within class B (> 30 EBC).

    20190525_165848_HDR.jpg 20190525_135144_HDR.jpg 20190525_163109_HDR.jpg
     
  5. May 25, 2019 #1885

    Ajhutch

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    That’s a very full pot Mr @GerritT!
     
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  6. May 25, 2019 #1886

    GerritT

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    Yup, that was between 18 and 19 liters in a 20L pot. I took away 1 liter beforehand, let the boil start and fed it back. Scary, but ended up with 18 liters of brew, after diluting.
    #totallyworthit
     
  7. May 25, 2019 #1887

    Ajhutch

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    I had a similar one recently, pre boil volume 31L, pot size 30L.
     
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  8. May 27, 2019 #1888

    Clint

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    GerritT...it looks quite orange..the rabbit looks over excited by it all!
     
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  9. May 30, 2019 #1889

    prog99

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    Stage 2 of a kettle sour today. Mashed on monday and after 48+ hours with Swanson Probiotics L.Plantarum I've now done the boil this morning.
    Took a risk with my own hops from last year. The never really seemed to get aromatic but are bitter enough. This recipe is all about the souring though and the fruit I'm adding in a few days.
    Currently tastes like a malty fruit juice but looking forward to the end result.
     
  10. May 30, 2019 #1890

    DragonHeadBrewery

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    Brewing a nice Irish Red, having a little Melanoidin in it, intresting to see if it becomes "sour"..
     
  11. May 30, 2019 #1891

    samale

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    Why sour. It should add malt flavours
     
  12. May 30, 2019 #1892

    DragonHeadBrewery

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    It has that little sourness if overused, astringent sour-ish.. But hopefully I only get malt..
     
  13. Jun 1, 2019 #1893

    Clint

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    AIPA....
    Maris otter,crystal, barley flakes,oats and a bit of aromatic. Bitter with magnum and late/flame out with Amarillo.
     
  14. Jun 1, 2019 #1894

    Gulpitdarn

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    3kg Munich - Crushed grain base malt £8.68
    349g Torrified Wheat £3.32
    700g Light Brown Sugar £2.00
    25g+25g East Kent Goldings Hops £2.75
    11g Danstar Nottingham packet of yeast £1.75
    15 Litres of spring water £3.30

    Just hoping I can get a good head on this one.
     
  15. Jun 1, 2019 #1895

    Clint

    Clint

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    Add barley flakes....
     
  16. Jun 1, 2019 #1896

    strange-steve

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    Nice, what fruit are you adding to it? My attempts at adding fruit have been rather hit and miss.
     
  17. Jun 1, 2019 #1897

    An Ankoù

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    A couple of 11.5 litre experimentals:
    The first is a Belgian Wit with coriander and bitter orange peel, but replacing the pale barley malt component with Bestmalz Red-X to make a red wit!
    The second is a trial of Gambrinus Honey Malt so that I can see what it does and what it's like so substituting the target malt into my bog-standard Summer Lightining recipe with no other changes.
    Incidentally, The Malt Miller does a Honey Malt (Gambrinus) and thehomebrewcompany do one (Colorado) they seem to be entirely different beasties, Has anyone used either?
     
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  18. Jun 1, 2019 #1898

    dan125

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    I used 6% Gambrinus in my last brew so I'm hoping it's nice. 1st tasting will be in a week or so can't help just yet
     
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  19. Jun 1, 2019 #1899

    An Ankoù

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    Looking forward to your comments.
    Just putting mine in the fermenter and it looks, tastes and smells good already. wink...
     
    Last edited: Jun 1, 2019
  20. Jun 1, 2019 #1900

    samale

    samale

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    I use the Colorado honey malt in a pale ale. Adds a nice sweetness to it
     
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