So who's brewing this weekend?
- Thread starter flyangler18
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Brewed the ESB today. Maris Otter and a little flaked barley and UK dark crystal. Bittered with EKG and a late boil addition of the same. Pitched Notty. Beat my numbers, expecting 6 gal at 1.055, ended up with 6 gal at 1.062.
It's in the ferm chamber set to 63F.
It's in the ferm chamber set to 63F.
Took Fri off to brew a 10 Gal AG batch Pale Ale recipe I came up with mostly based on the parameters for Ale Werks Chesapeake Pale Ale in Williamsburg, VA. I tweaked it a bit and used Chinook 60 min
Centennial/Cascade 15min
Centennial/Cascade 0 min
Est. OG: 1.061
According to samples tested post-boil:
Smart Ref 1.061
Refractometer 1.060
Hydrometer 1.060
Tilt 1.060
I’ve never had all gravity samples be so consistent! Pretty psyched!
Centennial/Cascade 15min
Centennial/Cascade 0 min
Est. OG: 1.061
According to samples tested post-boil:
Smart Ref 1.061
Refractometer 1.060
Hydrometer 1.060
Tilt 1.060
I’ve never had all gravity samples be so consistent! Pretty psyched!
I brewed an Belgium Ale but may have screwed it up!!! I accidentally left sanitizer inside my counterflow chiller prior to transferring to my CF5 Fermenter. I noticed it at the last minute prior to the wort transfer via the chiller. 
Bottom line, about half of a 2" sight glass full of Saniclean prior to the wort that pushed the saniclean into the fermenter. I transfered about 5gals of beer. DID I SCREW MY BATCH UP? Is there anything u can do to save it?
Bottom line, about half of a 2" sight glass full of Saniclean prior to the wort that pushed the saniclean into the fermenter. I transfered about 5gals of beer. DID I SCREW MY BATCH UP? Is there anything u can do to save it?
BrewMan13
Whole Nother Level Brewing
Brewed up a California common yesterday. This has sort of become the "style of the year" for our homebrew club. We're brewing it for big brew day at our host brewery (the Warbler), and encouraging members to brew their own and compare. Never done the style before myself.
Brewing an Altbier and enjoying the 75° weather.
Have a good recipe? I'm about due to brew an Altbier one of these days. Might even amp it up and make it a Sticke Alt.
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Then both recipes should be posted.
This has been my go to Alt recipe for the last 5 or 6 years, at least. I’ve been happy with it and it compares well to the relatively few commercial Alts I can find in this area.
You can disregard the acid malt unless you have really soft water.
The Altbier went into the fermenter a couple of hours ago. Beersmith predicted 1.049. 
redrocker652002
Well-Known Member
Going to try an Italian Pils this weekend. I got the recipe from The Apt Brewer. Looked good and super simple, so I am going to give it a go.
Going to try and squeeze in my brew day for my "Murder is Redrum Backwards" rum barrel aged red rye IPA on Sunday.
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MegalomaniaC
Member
Im getting ready for my classic EPA, the one I like most for now. Its very simple but I love it.
5kg pale, 300gr carared, 100gr aroma, 50gr challenger and 50gr EK Goldins. This time Im trying the Nottingham yeast which I loved for the RIS I did few weeks ago, so I’ll try it instead of the S04 I use normally for this classic english ale with a bit of toasty/sweety bits.
Thats for a 20L keg.
5kg pale, 300gr carared, 100gr aroma, 50gr challenger and 50gr EK Goldins. This time Im trying the Nottingham yeast which I loved for the RIS I did few weeks ago, so I’ll try it instead of the S04 I use normally for this classic english ale with a bit of toasty/sweety bits.
Thats for a 20L keg.
I'm a big fan of CaraRed but never used it in English beers before, instead using things like English CaraMalt. Something I'll have to try.
MegalomaniaC
Member
Its just one of many caramel malts and loved it. I tend to use the materials I know better instead of trying many different.
Brewing my Amber IV ale now, recipe was developed by Rick at Hickory Creek Brewing in Warren Pa. Best Amber Ale I have ever tasted, I can’t brew it fast enough. I buy all my grains and supplies from Hickory Creek, you can’t buy from any Brewing supply company cheaper than Hickory Creek Brewing.
I just brewed a Honey Amber Ale, I’ll be adding 4oz orange blossom honey in two days.
I haven't brewed in a long time. I keep waiting for my wife to go out of town to visit her mom (like she says she's gonna do) but she never does. She's going out for a few hours tonight so I'm going to try to sneak in a quick brew. I need to prep everything early and start the water heating before she leaves. Anyway...
I'm going to do a mashup of an English special bitter and an American amber ale. Just using up malts and sugars that I have. It'll be 70% US pilsner malt, 18% aromatic malt, and 12% homemade invert #3. I'm planning to bitter it with Columbus hops, but I haven't figured out which late hops and which yeast. For the hops, the contenders are Cascade, Crystal, and Goldings. For the yeast, S-04, US-05, and K-97. I'm leaning towards the S-04 because of the sugar and the lack of crystal malts; the others might attenuate too much and make the beer too thin.
The hops are still a toss-up, I think any of them would be good. So I might just see which one I dig out of the freezer first. But the S-04 and the dark invert sugar suggest that I really ought to go with Goldings.
I'm going to do a mashup of an English special bitter and an American amber ale. Just using up malts and sugars that I have. It'll be 70% US pilsner malt, 18% aromatic malt, and 12% homemade invert #3. I'm planning to bitter it with Columbus hops, but I haven't figured out which late hops and which yeast. For the hops, the contenders are Cascade, Crystal, and Goldings. For the yeast, S-04, US-05, and K-97. I'm leaning towards the S-04 because of the sugar and the lack of crystal malts; the others might attenuate too much and make the beer too thin.
The hops are still a toss-up, I think any of them would be good. So I might just see which one I dig out of the freezer first. But the S-04 and the dark invert sugar suggest that I really ought to go with Goldings.
I changed it at the last minute.
Instead of a pound of dark invert sugar at the end of the boil, I added a pound of cornstarch to the mash. I'm going to use Columbus hops for bittering and Hallertau Tradition for flavor/aroma (5 minutes.) US-05 yeast. It should end up between an American pale ale and a cream ale. Maybe a blonde ale, but the color will be a little off.It's mashing right now.
Cornstarch, or corn sugar?!
As the result of an obscure-style competition challenge from my club the Manty Malters of Manitowoc, WI,
Coming soon to a homebrew club near me (in June)...
Sorry, I cannot post the recipe quite yet because competitors might steal it. Suffice it to say, it's more than half dark wheat malt, with just a wee bit of bittering hops and a reasonably clean, low-ester ale yeast (but zero clove or banana, more like an American wheat ale in this regard). I hope it turns out as good as I think it might.
More style info:
https://www.homebrewtalk.com/threads/breslau-style-schöps.600782/#post-8035230
Coming soon to a homebrew club near me (in June)...
Sorry, I cannot post the recipe quite yet because competitors might steal it. Suffice it to say, it's more than half dark wheat malt, with just a wee bit of bittering hops and a reasonably clean, low-ester ale yeast (but zero clove or banana, more like an American wheat ale in this regard). I hope it turns out as good as I think it might.
More style info:
https://www.homebrewtalk.com/threads/breslau-style-schöps.600782/#post-8035230
Cornstarch. I was conflicted about whether it needs a cereal mash or not; I didn't do one because I was on a tight schedule. Based on the gravity, it seems to have converted okay, but we'll see if the beer has starch haze when it's finished.
I'm trying out some new malts. I hope it's good--I'm going to have three kegs of it.
HOME BREW RECIPE:
Title: Nut Brown
Brew Method: All Grain
Style Name: British Brown Ale
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Boil Size: 18 gallons
Boil Gravity: 1.042
Efficiency: 85% (brew house)
Hop Utilization Multiplier: 0.91
STATS:
Original Gravity: 1.047
Final Gravity: 1.012
ABV (standard): 4.55%
IBU (tinseth): 25.57
SRM (morey): 18.57
Mash pH: 5.39
FERMENTABLES:
17 lb - Northwest Pale Ale Malt (69.4%)
2 lb - Blonde RoastOat Malt (8.2%)
2 lb - Viking Cookie Malt (8.2%)
1 lb - Viking Caramel 100 (4.1%)
1 lb - Golden Naked Oats (4.1%)
1 lb - Pale Chocolate (4.1%)
0.5 lb - Blackprinz Malt (2%)
HOPS:
70 g - Magnum, Type: Pellet, AA: 8.9, Use: Boil for 60 min, IBU: 25.57
OTHER INGREDIENTS:
1 tbs - Calcium Chloride (anhydrous), Type: Water Agt, Use: Mash
MASH GUIDELINES:
1) Strike, Start Temp: 163 F, Target Temp: 155 F, Time: 60 min, Amount: 11 gal
2) Batch Sparge, Start Temp: 185 F, Target Temp: 170 F, Amount: 10 gal
Starting Mash Thickness: 1.74 qt/lb
Starting Grain Temp: 65 °F
I'm going to use three different dry yeasts; Apex London, AEB AY3 and Apex San Diego. I think AY3 and London might be the same.
HOME BREW RECIPE:
Title: Nut Brown
Brew Method: All Grain
Style Name: British Brown Ale
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Boil Size: 18 gallons
Boil Gravity: 1.042
Efficiency: 85% (brew house)
Hop Utilization Multiplier: 0.91
STATS:
Original Gravity: 1.047
Final Gravity: 1.012
ABV (standard): 4.55%
IBU (tinseth): 25.57
SRM (morey): 18.57
Mash pH: 5.39
FERMENTABLES:
17 lb - Northwest Pale Ale Malt (69.4%)
2 lb - Blonde RoastOat Malt (8.2%)
2 lb - Viking Cookie Malt (8.2%)
1 lb - Viking Caramel 100 (4.1%)
1 lb - Golden Naked Oats (4.1%)
1 lb - Pale Chocolate (4.1%)
0.5 lb - Blackprinz Malt (2%)
HOPS:
70 g - Magnum, Type: Pellet, AA: 8.9, Use: Boil for 60 min, IBU: 25.57
OTHER INGREDIENTS:
1 tbs - Calcium Chloride (anhydrous), Type: Water Agt, Use: Mash
MASH GUIDELINES:
1) Strike, Start Temp: 163 F, Target Temp: 155 F, Time: 60 min, Amount: 11 gal
2) Batch Sparge, Start Temp: 185 F, Target Temp: 170 F, Amount: 10 gal
Starting Mash Thickness: 1.74 qt/lb
Starting Grain Temp: 65 °F
I'm going to use three different dry yeasts; Apex London, AEB AY3 and Apex San Diego. I think AY3 and London might be the same.
Interesting about your 18 gal boil, how big is your boil pot and what heat source are you using.
20 gal 5500w. It's close.
That’s what I use , 14-15 gallons is about all I want to put in my 20 gallon pot, never had a boil over but have come close a few times. 18 gallons in a 20 gallon pot, how does it not boil over? Here is a short video of my 14 gallon boil starting from 154 mash temperature to boiling in about 20 minutes.
