What did you brew this weekend

CornyKegs 728
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old_tx_kbb

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Today was a great brewday. I showed a newbie my all grain process. We made an all grain Imperial IPA .... OG 1.095

I used a 1.7L starter and my new stir plate... and plenty of O2.

The yeasties are very happy...and so am I.

What did you brew this weekend?
 
Started a barley wine I will be feeding again in a week :ban:


[size=+2]barley wine[/size]
[size=+1]19-B English Barleywine[/size]
Author: SMT
Date: 10/2/2010



Size: 5.36 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 328.63 kcal per 12.0 fl oz

Original Gravity: 1.098 (1.080 - 1.120)
|===============#================|
Terminal Gravity: 1.024 (1.018 - 1.030)
|================#===============|
Color: 20.65 (8.0 - 22.0)
|======================#=========|
Alcohol: 9.73% (8.0% - 12.0%)
|==============#=================|
Bitterness: 40.9 (35.0 - 70.0)
|==========#=====================|

[size=+1]Ingredients:[/size]
10 lb 2-Row Brewers Malt
5.0 lb Pale Ale Malt
1.0 lb Crystal 60
1 lb 2-Row Caramel Malt 80L
1.0 lb Dry Amber Extract
1.0 lb Molasses
2 oz Crystal (3.3%) - added during boil, boiled 45 min
1 oz Crystal (3.3%) - added during boil, boiled 30 min
2.0 oz Crystal (3.3%) - added during boil, boiled 15 min
1 oz Crystal (3.3%) - added during boil, boiled 5 min
1 oz Crystal (3.3%) - steeped after boil
1 tsp Fungal Alpha Amylase: - added during boil, boiled 15 min
1 tsp Irish Moss - added during boil, boiled 15 min
1.0 ea White Labs WLP002 English Ale

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


[size=+1]Notes[/size]
10/2/10 - Mashed at 143F for 45min, and single decoction to 158F for 30min. 2 Gallons of boiled additional run off (instead of water as initially planned) were added post boil equalling 5.5 gallons in fermenter.
10/2/10- O.G. = 1.073
Amber extract and molasses will be boiled with water and yeast nutes, then added 5 days after fermentation begins.

[size=-1]Results generated by BeerTools Pro 1.5.12[/size]
 
Courage Russian Imperial Stout clone. 1.103. Missed it at 1.096. Close enough.
Used yeast from my first ever washing. It looks like they may go mad.
Threw a blow off tube on from the get-go.

Update: At the 2.5 hr mark 36 bubbles per minute.

She's gonna blow!
 
Made an AG Irish Red ale with a single decoction to bring out the malt profile. It's more of a mock octoberfest than a red. OG was 1.052.
 
I brewed my first barleywine yesterday. I knew, it being a big beer OG of 1.114, I was going to have poor efficiencies. But Im use to getting around 80% this time I only got 54% :(. So I had to add 3 lbs of DME. But on a good note, I had good strong fermentation in less than 5 hours, and it smells goooood!
 
Guess I'm not the only one going big this weekend!

[size=+2]Caffeinated Czar Imperial Stout 2.0[/size]
[size=+1]13-F Russian Imperial Stout[/size]
Author: Wonderbread23
Date: 10/30/2009

Size: 6.49 gal
Efficiency: 62.0%
Attenuation: 75.0%
Calories: 336.42 kcal per 12.0 fl oz

Original Gravity: 1.100 (1.075 - 1.115)
|=================#==============|
Terminal Gravity: 1.025 (1.018 - 1.030)
|=================#==============|
Color: 39.34 (30.0 - 40.0)
|======================#=========|
Alcohol: 9.96% (8.0% - 12.0%)
|===============#================|
Bitterness: 165.5 (50.0 - 90.0)
|================================|

[size=+1]Ingredients:[/size]
18 lb Maris Otter Pale
2 lb Golden Naked Oats
1.5 lb Roasted Barley
10 oz Caramunich III
10 oz Belgian Special B
8 oz Pale Chocolate
8 oz Chocolate
3 lb White Table Sugar (Sucrose)
2 oz Magnum (12.1%) - added during boil, boiled 90 min
.5 oz Columbus (17.5%) - added during boil, boiled 60 min
2 oz Magnum (12.1%) - added during boil, boiled 30 min
.5 oz Columbus (17.5%) - added during boil, boiled 10 min
.75 tsp Wyeast Nutrient - added during boil, boiled 10 min
1 oz Columbus (17.5%) - added during boil, boiled 5 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min
1 lb Vivache Coffee Beans - steeped after boil
1 ea WYeast 1084 Irish Ale
4 ea Tahitian Vanilla Beans - added dry to secondary fermenter
8 oz Cacao Nibs - added dry to secondary fermenter
2 oz Oak Cubes (Blend) - added dry to secondary fermenter

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 6.92 gal; Strike: 163.85 °F; Target: 151 °F
02:03:00 Saccharification Rest - Rest: 120 min; Final: 144.8 °F
02:03:00 Single Batch Sparge - Single Batch Sparge: 4.5 gal sparge @ 212 °F, 0.0 min; Total Runoff: 8.26 gal

[size=+1]Notes[/size]
- Use 1200ml 1.040 starter on stir plate with pure O2 stepped up 2X

- Preheat MLT with 1 gallon boiling water for 5 minutes before adding grains.
- Start timer once hot breaks occurs.
- Cool to 190*F and then add coffee and 0 minute hops. Continue cooling.
- Recirc chiller with ice once temperature hits 85*F.
- Afer cooling wort, let settle 90 minutes, and drain off top.
- Aerate 2 minutes with pure O2. Pitch yeast.

- Ferment primary 2 weeks. Start at 64*F and keep at 66-68*F 10 days. Raise to 72 to finish fermentation 2 days. Crash cool 2 days.
- Add 1 minute O2 16 hours after pitch.
- Secondary 1: Soak vanilla in 1 cup of boubon for 2 weeks (start soaking on brew day). Add entire mix to secondary along with cacao nibs. Age beer 1 month on mixture. Purge carboy with CO2 before transfer.
- Secondary 2: Soak oak blend 6 weeks in boubon (.75 oz French Heavy, .75 oz American Medium, .5 oz Hungarian Medium) (start soaking on brewday). Age beer 2 months on mixture. Purge carboy with CO2 before transfer.
- Store 1 year in keg under pressure. Force carb to 2 volumes and bottle in 12 oz bottles.

This sucker has been blowing off massive crud for two days; even with 5 gallons in a 6 gallon fermentor, fermcap, and low temps (64). Brewday went perfectly, ended up with 66% efficiency, so I lowered the amount of table sugar to hit my volumes and gravities on the spot. It was also my first time using a pump to recirc ice water through the chiller. I was able to get the wort to 58 easily and let it warm up to pitching temps.
 
I too brewed an All Grain Irish Red...brewed with my father for the first time...and after a short 6 hours yeasties are chugging away...
 
Just finished this about 2 hours ago....

Recipe: Victory HopDevil
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.33 gal
Estimated OG: 1.064 SG
Estimated Color: 10.0 SRM
Estimated IBU: 66.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.46 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.69 %
0.50 lb Munich Malt (9.0 SRM) Grain 3.85 %
0.50 oz Amarillo Gold [8.20 %] (Dry Hop 5 days) Hops -
2.00 oz Amarillo Gold [8.20 %] (60 min) Hops 50.2 IBU
0.50 oz Goldings, East Kent [7.20 %] (15 min) Hops 5.5 IBU
0.50 oz Amarillo Gold [8.20 %] (15 min) Hops 6.2 IBU
1.00 oz Amarillo Gold [8.20 %] (5 min) Hops 5.0 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
4.00 oz Malto-Dextrine (Boil 60.0 min) Misc
2 Pkgs East Coast Ale (White Labs #WLP008) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 17.81 qt of water at 161.3 F 150.0 F
 
A modification of Ed's Haus Pale Ale(Hopburst)

8# 2-row
2# Vienna
.5# Crystal 10L

.25 oz Williamette (60 min)
5 oz Cascade/Williamette Blend (15 min)

Notty
 
wonderbread23 said:
Guess I'm not the only one going big this weekend!

[size=+2]Caffeinated Czar Imperial Stout 2.0[/size]
[size=+1]13-F Russian Imperial Stout[/size]
Author: Wonderbread23
Date: 10/30/2009

Size: 6.49 gal
Efficiency: 62.0%
Attenuation: 75.0%
Calories: 336.42 kcal per 12.0 fl oz

Original Gravity: 1.100 (1.075 - 1.115)
|=================#==============|
Terminal Gravity: 1.025 (1.018 - 1.030)
|=================#==============|
Color: 39.34 (30.0 - 40.0)
|======================#=========|
Alcohol: 9.96% (8.0% - 12.0%)
|===============#================|
Bitterness: 165.5 (50.0 - 90.0)
|================================|

[size=+1]Ingredients:[/size]
18 lb Maris Otter Pale
2 lb Golden Naked Oats
1.5 lb Roasted Barley
10 oz Caramunich III
10 oz Belgian Special B
8 oz Pale Chocolate
8 oz Chocolate
3 lb White Table Sugar (Sucrose)
2 oz Magnum (12.1%) - added during boil, boiled 90 min
.5 oz Columbus (17.5%) - added during boil, boiled 60 min
2 oz Magnum (12.1%) - added during boil, boiled 30 min
.5 oz Columbus (17.5%) - added during boil, boiled 10 min
.75 tsp Wyeast Nutrient - added during boil, boiled 10 min
1 oz Columbus (17.5%) - added during boil, boiled 5 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min
1 lb Vivache Coffee Beans - steeped after boil
1 ea WYeast 1084 Irish Ale
4 ea Tahitian Vanilla Beans - added dry to secondary fermenter
8 oz Cacao Nibs - added dry to secondary fermenter
2 oz Oak Cubes (Blend) - added dry to secondary fermenter

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 6.92 gal; Strike: 163.85 °F; Target: 151 °F
02:03:00 Saccharification Rest - Rest: 120 min; Final: 144.8 °F
02:03:00 Single Batch Sparge - Single Batch Sparge: 4.5 gal sparge @ 212 °F, 0.0 min; Total Runoff: 8.26 gal

[size=+1]Notes[/size]
- Use 1200ml 1.040 starter on stir plate with pure O2 stepped up 2X

- Preheat MLT with 1 gallon boiling water for 5 minutes before adding grains.
- Start timer once hot breaks occurs.
- Cool to 190*F and then add coffee and 0 minute hops. Continue cooling.
- Recirc chiller with ice once temperature hits 85*F.
- Afer cooling wort, let settle 90 minutes, and drain off top.
- Aerate 2 minutes with pure O2. Pitch yeast.

- Ferment primary 2 weeks. Start at 64*F and keep at 66-68*F 10 days. Raise to 72 to finish fermentation 2 days. Crash cool 2 days.
- Add 1 minute O2 16 hours after pitch.
- Secondary 1: Soak vanilla in 1 cup of boubon for 2 weeks (start soaking on brew day). Add entire mix to secondary along with cacao nibs. Age beer 1 month on mixture. Purge carboy with CO2 before transfer.
- Secondary 2: Soak oak blend 6 weeks in boubon (.75 oz French Heavy, .75 oz American Medium, .5 oz Hungarian Medium) (start soaking on brewday). Age beer 2 months on mixture. Purge carboy with CO2 before transfer.
- Store 1 year in keg under pressure. Force carb to 2 volumes and bottle in 12 oz bottles.

This sucker has been blowing off massive crud for two days; even with 5 gallons in a 6 gallon fermentor, fermcap, and low temps (64). Brewday went perfectly, ended up with 66% efficiency, so I lowered the amount of table sugar to hit my volumes and gravities on the spot. It was also my first time using a pump to recirc ice water through the chiller. I was able to get the wort to 58 easily and let it warm up to pitching temps.
Click to expand...


NICE!!!!! Have you brewed this before; if so how is it, everything balance out nicely?
 
Brewed my Better Not Pout Stout.....a spiced, holiday beer. The boil smelled sooooo good!!:mug:
 
Just finished an hour ago brewing a NB Black IPA and hit the 1.075 goal as estimated by the recipe. 72.9 efficiency on my third all-grain batch. Still dialing my system in.
 
Brewed a slightly modified version of Jamil's traditional bock. I couldn't find rost malt and the best I could do was a 165 lovibond crystal to substitute. This was my fourth all grain batch and I'm really getting better at locking down the mash temps and the gravity readings.

After building up to a two gallon starter over the course of the last week, I found myself waking up at 2 am to pitch the yeast. I was able to bring the temp down to about 65 degrees with the wort chiller, but had to rely on the fermentation fridge to do the rest. This was also my first time using my new oxygen tank. I hit the thing with about 90 seconds of oxygen after pitching and hit it again about ten hours later. I'm keeping an eye on it for now and will see how long my first lager takes to get off the ground. I'm keeping my fingers crossed!
 
AHS Pumpkin Ale.

Redo from when my thermometer was unknowingly jacked up.

Hit 1.052 OG on the money. Very excited about this brew!
 
I brewed some EdWort's Haus Pale Ale. As a new brewer I obviously haven't had it yet. Here's hoping for the best!
 
Brewed a partial mash Bell's Two-Hearted clone (the wort smelled amazing), have starter going for Belgian Golden Ale either today or tomorrow.
 
I made a partial mash version of an edmund fitzgerald clone i saw on this site. My first partial mash and it went very well.
 
Partial mash AHS Holiday Chocolate Stout! Almost had a boil over, but some quick lifting/spray bottle work saved the wort from becoming a sticky mess! Smelled great too!
 
AHS Lemongrass Wheat. Second time for this recipe, but this time as an all grain.

The neighbors and SWMBO finished off the last batch so quickly, I never got to really see it mature.
 
I brewed a Hobgoblin Ale from BYO. I did a partial mash version with 6 pounds of Maris Otter and 4 pounds of DME. I increased the hops to balance out the brew according to Beersmith. Ended up with a O.G. of 1.071. I also used Wyeast 1098 as opposed to the 1028 the recipe called for because I had some washed 1098 on hand.

http://***********/component/resource/article/76-a-homebrew-holiday
 
10 Gallons of a Stout, split fermentation with US-04 & WLP550 (Should be interesting with the Belgian yeast, lets hope it tastes good!!)
 
i actually showed my buddy (a non-homebrewer) how the bottling and ag process goes while watching some good ol fashion football in the meantime:tank:. bottled my 3rd ag which was a honey nut brown ale and brewed a 5 gal batch of biermunchers cream of three crops recipe, although i used a half oz of each hop for bittering as well as finishing. used white labs california ale yeast and the airlock is bubbling like no other batch ive brewed before. its actually kind of exciting just watching it. i also got to use my homemade chiller for the first time which worked out quite well.
 

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