Brewing today!!

Woo-hoo...I'm mashed in and ready to go!! :rockin:

(just wanted to share my excitement)

Here's what I've got going on today:

Autumn Brown Ale
Estimated OG: 1.051 SG
Estimated Color: 22.5 SRM
Estimated IBU: 28.3 IBUs

Grist
------------
80.3% Pale malt, UK
10.0% Brown Malt
5.0% Crystal Light - 45L
3.3% Chocolate Malt - 450L
1.3% Smoked Malt (Weyermann)

Hops
------------
60 min - Challenger [5.70 %] for 18.5 IBUs
15 min - Challenger [5.70 %] for 4.9 IBUs
15 min - EKG [5.70 %] for 4.9 IBUs

Yeast
------------
California Ale (White Labs #WLP001)

 

WOO! BREW DAY! BOOYAH!

I'm jealous. I have to wait until Sunday to brew.

 

Sounds good. I recently did an american brown and have been thinking of an english brown - your recipe fits
I'd like to hear how it comes out in a few weeks.
Have fun!!

 

Yeah, I'm pretty lucky to be able to do this today. I'm taking full advantage.

Will do. This is supposed to be something akin to Sierra Nevada's Tumbler. The mash smells awesome.

 

Bet it's going to be awesome...I bet you'll be fine too without a starter. What kind of hops?

And I was "supposed" to brew this two weeks ago, so that it would be ready for the 1st day of Fall...oh well...my starter's been sitting in the fridge for a week or so now...

 

You lucky duckies, you two. I wish I was brewing today (I'm crossing my fingers for sunday). I'm also looking at a fresh hop pale ale using hops from the yard

Regarding your single vial of WLP001: Why not create an 700ml starter wort, add your vial, spin it for 12+ hours and pitch it all tonight. It seems you'd get some growth during that time plus they'd hit the ground running. You'd be able to pitch before bed too! Just an idea.

Have fun you two!

 

Exciting! I probably won't be able to brew for another couple of weeks unless I can get a kit together by the 28th. I really want to do a porter.

 

Im brewing tonight, hoppy amber. Willamette and Mt Hood.

 

Wig is sad... I have 15 gallons of product in various stages of ferment all around my basement. I don't have room in the pipeline right now to brew.

What I need to do is DRINK some beer. It aint easy bein' me.

 

Brown ale sounds good. I brewed two PM IPA's this week,yesterday & last Sunday. If I could afford it,I'd put that 6G BB to work on an ESB. nuthin like holliday pit bbq with English bitter mop sauce on ash wood. I spent all morning till about 5 minutes ago cleanin up the kitchen,all my brewday stuff,& a counter full of greasey,nasty pans,kettles,broiler trays,etc the boys made dinner with & never seem to wash. I just can't stand them leavin all that for my wife anymore. i'll do it in the morning from now on. I get up earlier anyway. Give her a lil break anyhow.

 

I just bottled two batches on Sunday so I could justify brewing today! I hate having empty fermenters

That sounds really good...I'm gearing up to BBQ up a nice brisket in the near future - never done one before, so I want to make sure I have the time to do it right...though, I could also just go the corned beef route instead...

 

I got two fermenters busy on the 2 IPA's I brewed this week. Like you,it's buggin me to have my brewin stuff all cleaned & stowed away,1 6G better bottle sittin there capped up but empty,& some fuggle whole leaf & A couple NZ hops in the freezer beggin to go to work. Now if I had the $$ for ingredients,it'd be the 1st time I'd have 3 batches goin at once!
Give that brisket at least 12 hours with some wood chunks on top of the coals. Have a chimney handy to get more coals going along the way. Start it at 4AM,& by 4-6PM it'll be excellent. I like to mop with this along the way with big chunks of meat in the pit;
EB mop sauce
1/12oz bottle English Bitter ale
1tsp worchestershire sauce (I like Lee & Perrins)
1tsp garlic powder
2tsp onion powder
Salt & black papper to taste
1/2tsp ground cumin
Mix well in a bowl or other non-reactive container,covered in the fridge overnight or made in the morning to use in afternoon. Brush on meat while bbq'ing to keep moist. This isn't bbq (finishing) sauce. It's just for basting to keep moist & add another layer of flavor. Also great after using a dry rubb to start.

 

Scheduled to brew a stout on the 5th of October, it will be the all grain version of None more black vanilla stout, listed on this site, with some additions of cocoa nibs in secondary. I brewed this beer as an extract last winter and it was AMAZING! I can't wait, if all goes well ill have 10 gal of amazing tasty cold weather good drinking Black Stout. Did I mention I really liked this beer, no.....?

 

Shoot, already done? i'm envious. I'll be mashing in at 6 EST

7 lbs 4.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 65.0 %
2 lbs 6.4 oz 3.25 (9.0 SRM) Grain 2 21.5 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 4.5 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.5 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 5 4.5 %
1.00 oz Cascade [5.50 %] - First Wort 60.0 min Hop 6 18.4 IBUs
1.00 oz Willamette [5.50 %] - First Wort 60.0 min Hop 7 18.4 IBUs
0.40 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 15.8 IBUs
1.25 oz Willamette [5.50 %] - Boil 0.0 min Hop 9 0.0 IBUs
0.50 oz Nugget [13.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 11 -
2.50 oz Mt. Hood [6.00 %] - Dry Hop 0.0 Days Hop 12 0.0 IBUs
0.50 oz Nugget [13.00 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs

Beer Profile

Est Original Gravity: 1.055
Est Final Gravity: 1.013

 

Yup...all finished, cleaned up (except the mash tun), and even managed to pick the kids up from school and get back here...just in time to head to the rink for my son's practice (figured you would appreciate that detail, Yoop).

Brew day went well...hit all my numbers...hopefully the yeast cooperate and do their part

 

Good god that's a lot of crystal malt!

 

I wish you all would take some pictures for those of us who can't brew right now. Any love from Xpertskir?

 

That's a friends tried and true recipe. Yes that's Munich.

It's delicious. We kicked a keg of this fast and SWMBO demanded it be brewed again pronto

 

My mistake...reading it on the HBT mobile app I thought the unnamed grain was actually the first crystal malt - I thought you had something like 30% crystal!

Carry on....carry on...

 

JLem- looks like a nice recipe. How strong is the smoke with that little smoked malt? In the past I might have used that much peated malt, but a lot more rauchmalt. Let us know how this one turns out.

 

Now that is some serious hop-bursting!! Looks real good.

I normally try to take a photo or two for my blog...but decided against it for this one - my set-up isn't all that snazzy! :cross:

I do not expect the smoke to be very noticeable - in fact, I doubt anyone will pick it up if they don't know it is there. Just another way to add a little complexity without overpowering the flavor. I wasn't trying to make a smoky beer...but something rich and earthy and "autumn-like".

 

Ok..a few pics. I couldn't get them uploaded last night. I was running around BMBF'ing the rest of a keg and kegging another beer.