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I also got my score sheets back, Seattle. I don't enter in competitions very often, brewing since 2008 and first time last year on a WA state match got a bronze, felt good. This year, started with another WA state competition and did a gold and a silver. Even knowing that entries were not many...

I don't have a developed tasting skills, so with that in mind, I don't pick a specific C10 flavor.

jwalker1140, just to clarify, the first two attempts you referred that took you to the wrong direction, were those the partial mash recipes you did or any other variation of all grain? Also, do you have side by side photos of your attempt where you brewed a mix of Wayne's #1 and #2? I'm still...

Just to add to the noise floor, brewing #10 right now. Run out of two row, so used more wheat this time. 6.5lb Briess wheat malt 3lb Briess 2 row brewers malt 1lb Briess crystal 10 1/2lb Briess carapils mashed at 155F for 75min (another change, not planed) 1oz hallertau for 60min 1.5oz orange...

interesting, I just checked Brahma website and you are right, it says 4.0% abv. Someone have to tell the pregnant women in Brazil to stop drinking Malzbier :tank:, at least that is the myth I knew, they think it is a non alcoholic beer that helps with breast feeding:drunk:

Marcelo, I'm curious about the FG on your recipe. From what I understand, malzbier has very little alcohol (<1%). 7 days fermenting with OG of 1.053, using around 7lb of 2 row, would seems to make a regular 4-5% beer.

How did you pasteurize the bottles?

#7 Correction, #7 without Irish moss

and #9 is down the drain:( What can I possibly do for #10, any suggestions? I think I will brew Wayne's #2

I have the BM#9 still fermenting after 18days. WY1010 is very slow, not sure if this is the way it supposed to bes since first time using it. Had a sample yesterday from the carboy and it tastes....................bad, really bad:( Lots of clove taste, which I hate. If coming from the yeast...

General calculation: 2Row=103*LME/EFF 2Row=129*DME/EFF 6Row=110*LME/EFF 6RoW=136*DME/EFF Wheat=98*LME/EFF Wheat=122*DME/EFF Where LME and DME are amounts of extract in pounds EFF is the mashing efficiency in % Example: 6lb of DME in a 70% mash efficiency system: Required 2 row = 129*6/70 = 11lb

Moving to batch 100. Started in Nov 2008 and here are the numbers: -500 gallons -15 barrels -4000 pints -1892 liters -5333 cans -444 12packs and honestly, so much to learn, so many styles to brew. Best hobby ever!:mug:

I had 65% efficiency in my system, my OG was lower. My tool shows OG=1.056 and FG=1.010 for 75% efficiency and 152F mash temp. ABV would be around 6%. You could mash higher, say 157F and reduce your ABV to the mid 5%.

I have updated the recipe file where I included both Wayne's original (#1) and updated (#2) recipes, below. OG/FG/ABV/Color and IBU may vary depending on each ones' system or brewing tool. I have also updated the poll. Let me know if anyone see any discrepancies. Thanks,

An update after brewing it this evening. Honestly, it doesn't worth it!:mad: All that time you thought you would save is taken by the extra sanitation/clean up you have to do to those pieces of equipment that usually doesn't requires any, like mash tun, fly sparging manifold and many others. It...

Perhaps using the wort chiller to bring it from 150 to like 45F before moving to the keg? I could do that.:drunk:

Note that I will be boiling the wort when brewing resumes, so bad bugs that may be around, defying the close to freezing temps, will be killed.

I was thinking on splitting my brew sections by mashing my grains and storing the wort in 34F in a keg with CO2, then continue the brewing some time later, days, weeks? I'm assuming proper sanitation and low temps will keep bad yeast/bacteria under check. Anything bad with this plan?

Yes, I know tsp means tea spoon, but the amounts seems to make sense if he meant table spoon instead. Anyway, feel free Wayne to chime in to correct us here. By the way, will be brewing #9 this weekend with Wyeast 1010, American Wheat.