So who's brewing this weekend?
- Thread starter flyangler18
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Got a rum barrel red rye ale in the fermenter, brewing system is currently cleaning and I'll be drying everything out in about 10 minutes
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Brewed a 4 gallon batch of Bullwinkle Brown (Moose Drool clone) today.
Not really "brewing," but will be making another batch of hard lemonade Sunday. This time using wild blueberries instead of raspberry. Also Minute Maid concentrate instead of the cheap Walmart stuff, as the former has a higher sugar content and better flavor. And some blueberry flavoring to add before bottling.
Looking forward to hearing about this project. Sounds awesome!!
Making my Czech pilsner batch - my fifth & final batch of pils for 2024. (2 five gal batches and 3 10 gal batches).
22 lbs total grain bill for 10.7 gal batch
17 1/2 of breiss select pilsner
1.5 lb Munich
8 oz Caropils
3 oz acidulated
6 oz of aroma
12 oz caro 40
1.5 lb flaked corn
3 step mash.
10min at 137
15m at 144
40m at 152
And
2 g Saaz 60
2 g Saaz 40
1 g Willamette 10 min
.75 g Saaz dry hopped.
2 packs 34/70 - fermenting at 57° F
Minerals 5 g of gypsum, 4 epsom and 5 calcium . Whirlflock 1 1/2 tabs.
Back to the mash.
22 lbs total grain bill for 10.7 gal batch
17 1/2 of breiss select pilsner
1.5 lb Munich
8 oz Caropils
3 oz acidulated
6 oz of aroma
12 oz caro 40
1.5 lb flaked corn
3 step mash.
10min at 137
15m at 144
40m at 152
And
2 g Saaz 60
2 g Saaz 40
1 g Willamette 10 min
.75 g Saaz dry hopped.
2 packs 34/70 - fermenting at 57° F
Minerals 5 g of gypsum, 4 epsom and 5 calcium . Whirlflock 1 1/2 tabs.
Back to the mash.
![Craft A Brew - Safale S-04 Dry Yeast - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/41vpOQ2OvTL._SL500_.jpg)
Getting ready to sparge my Czech Dark Lager that I am brewing right now. Smells incredible here on the back lanai! Beautiful day 74 degrees right now. Have a great weekend everyone!
John
John
About 51° F here in Carolina. Sunny & warm. But 51° makes the cool down phase go nicely. Loving the colder air right now.
Just brewed up a nice strong dark Doppelbock yesterday.
Brewed a 22 C wood aged beer,today 5 gallon batch, first run with the new monster mill,, I'm happy with the results,I had to open the gap to .048 then run a second run at 040 for the wheat, or it would stall a ,little stronger motor probably would cure this but its only a matter of about 3 minutes extra. ,projected OG was 1.068 -1.071, I hit 1.074,and no excessive flour in the boiler, second brew since I've returned to brewing(after a year away from it) and start to finish 4 hours.. feels good to be back.
A few pictures from today
Attachments
Just did a beer using 100% pecan-smoked wheat from Riverbend Malt. Crystal and Lubelski hops, US-05.
I call it … American Grodz.
I call it … American Grodz.
Halfakneecap
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Generally do rice lagers, but have some Barke pils and BEST heidelberg pils to get rid of so doing something different. I always do Hoch kurz mashing, usually with a long rest at lower temps, for easy drinking. Going the opposite for this one, short rest at low temp then a longer rest at higher temps. See what happens. Ill lager this a few weeks.
37.5% Heidelberg pils
60% Wey Barke pils
2.5% Dark Munich
Magnum 60 mins
Spalt end of boil
1.044
35 IBU
S23
37.5% Heidelberg pils
60% Wey Barke pils
2.5% Dark Munich
Magnum 60 mins
Spalt end of boil
1.044
35 IBU
S23
Took a trip.to.the local home brew shop and picked up the ingredients for a batch of sweet stout, RO/DI water is made,profile adjusted, hot liqueur tank filled,tomer on the Brewzilla sett to start heating at 8 AM.
Lifted a keg of my sort-of Belgian IPA today and realized it was nearly empty, so I am hoping to make more tomorrow. This kills my plan to make more Wheat Privilege Ale.
Brewd a batch of sweet stout today, second batch milling my own grain, second brew that I exceeded the the expected OG..
Abrayton
Well-Known Member
Halfakneecap
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I just got a small nitrogen bottle, so am doing a mild.
I much prefer to drink mild from a beer engine ( as with all British ales ) but i dont have one and being in Australia, they cost stupid money to send over, so occasionally i do a nitro mild. I lightly carb it with C02, and dispense with nitrogen at high pressure through a stout tap. When im done drinking for the day, i disconnect the nitro, burp the keg and set it back up to C02.
Its summer here so i just need to sit it out for 10 mins and its a nice temp for drinking haha
90.1% Voyager Atlas
7.2% Pale choc
2.7% Simpsons dark crystal
Verdant
Fuggle 60 mins
1.031
20 IBU
I much prefer to drink mild from a beer engine ( as with all British ales ) but i dont have one and being in Australia, they cost stupid money to send over, so occasionally i do a nitro mild. I lightly carb it with C02, and dispense with nitrogen at high pressure through a stout tap. When im done drinking for the day, i disconnect the nitro, burp the keg and set it back up to C02.
Its summer here so i just need to sit it out for 10 mins and its a nice temp for drinking haha
90.1% Voyager Atlas
7.2% Pale choc
2.7% Simpsons dark crystal
Verdant
Fuggle 60 mins
1.031
20 IBU
Halfakneecap
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On a roll so
Malty Toasty Brown ( DARK! )
82.2% Voyager Atlas
9.6% BB Dark munich
5.5% Wey Choc Wheat
1.4% Simpsons Dark Crystal
1.4% Simpsons Brown
Magnum bittering
Verdant
1.041
22 IBU
Playing around with Wey Choc wheat. I bought a kilo and usually use small amounts, but thought id use a bit more this time and see
EDIT well, 5.5% Weyermann choc wheat certainly adds a lot of colour!. Pretty much stout colour by the looks. Interested to taste when fermented and bottled
Malty Toasty Brown ( DARK! )
82.2% Voyager Atlas
9.6% BB Dark munich
5.5% Wey Choc Wheat
1.4% Simpsons Dark Crystal
1.4% Simpsons Brown
Magnum bittering
Verdant
1.041
22 IBU
Playing around with Wey Choc wheat. I bought a kilo and usually use small amounts, but thought id use a bit more this time and see
EDIT well, 5.5% Weyermann choc wheat certainly adds a lot of colour!. Pretty much stout colour by the looks. Interested to taste when fermented and bottled
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Double-header tomorrow. Bottling an ordinary bitter, then brewing a London porter.
I'll knock out a 5% ABV best/strong bitter either Friday or Monday. 7% T50, 3% wheat malt and 10% invert on a base of floor malted MO. WHC Old English and about 40 IBU of Bramling Cross.
Have a single hop IPA in progress now. Never used Simcoe by itself so curious to develop a palate for its characteristics. Grain bill fairly simple: 13lb 2-row; 5oz C-120; 3 oz C-60; 8 oz Carapils Hops @ 60, 30, and whirlpool for ~ 67 IBUs.
I used to think I did not like Simcoe from the days when so many Citra + Simcoe beers tasted like cat piss. I had a bag of Simcoe I picked up on sale that sat around for a year before I finally broke down and made a few beers with it. Now Simcoe is in my top 10 hops. Late boil additions give classic American pine notes, but whirlpool or dry hop additions come across as very fruity/tropical. It is a hop that works well in a classic American Pale Ale or IPA, but also in more Modern Juicy IPAs or NEIPAs.
Thanks for the feedback. I went with 2oz in the whirlpool. 5+ gallons into the fermenter @ 1.060. Clean up is done except for the hardware. Having a beer as I finish up with the last bits.
Here's a shot midway in the brew while draining the mash.
Here's a shot midway in the brew while draining the mash.
Brewed a wheatwine today. I BIAB in a 5.5-gallon kettle on my stovetop.
Mashed 6.75 pounds of malt in 4 gallons of water, then added half a pound of sugar, and started boiling. While that was going, I then did a second (identical) mash, which I added to the boiling wort as kettle space allowed. Eventually everything was in the one kettle and after a total of 6 hours boiling, volume was down to ~2.5 gallons.
The wort was delicious.
My refractometer tops out at 32 Brix (which would be roughly 1.140), so I don’t exactly know the original gravity.
Mashed 6.75 pounds of malt in 4 gallons of water, then added half a pound of sugar, and started boiling. While that was going, I then did a second (identical) mash, which I added to the boiling wort as kettle space allowed. Eventually everything was in the one kettle and after a total of 6 hours boiling, volume was down to ~2.5 gallons.
The wort was delicious.
My refractometer tops out at 32 Brix (which would be roughly 1.140), so I don’t exactly know the original gravity.
jrgtr42
Well-Known Member
Not really this weekend, but on Xmas day I brewed up a Schwarzbier - Pilner, Munich and Midnight wheat, Magnum and Hallertau Mittelfreu (OK, I can't spell....)
I tried using some saved yeast I had from the last batch I'd done, but when I didn't have any action in 2 days, I pitched in a packet of fresh yeast I'd grabbed for just that eventuality. That took another day or so then went gangbusters.
I also got ingredients for a few other brews I have planned - just have to figure out when I can brew them, in between my work schedule, the kiddo's hockey practices and games, and other necessities of existance.
I tried using some saved yeast I had from the last batch I'd done, but when I didn't have any action in 2 days, I pitched in a packet of fresh yeast I'd grabbed for just that eventuality. That took another day or so then went gangbusters.
I also got ingredients for a few other brews I have planned - just have to figure out when I can brew them, in between my work schedule, the kiddo's hockey practices and games, and other necessities of existance.
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Hopefully brewing a dark mild Sunday. Need to get prep started tomorrow and Saturday.
Making a 10 gal + batch of an English Brown Ale - break out the fuggles and EKG! Base malts - 1/2 Marris Otter and half golden promise. Add a little brown malt (65 L), coffee (150 L), chocolate (350 L), melanoidan (33 L), biscuit, and acidulated... I go thru this style like water as a few professional level drinking friends make it disappear. Probably made 30 gallons of this style last year.
I'm kicking off 2025 tomorrow with BJCB 6C Kolsch..strike water and sparge water are already prepared, timers set, water will be to strike temp by 0800 hours tomorrow.
Steveruch
Well-Known Member
Vienna lager tomorrow.
Brewed my first beer of 2025 today (got a few more days of holiday so it's kinda the weekend right?)
One I've been meaning to do for a while, a Treehouse style Hazy IPA. 1.076 into the fermenter with a target FG of around 1.019 for a nice 7.5%. 42 IBU with a small bittering charge and far more (~3oz) 10m addition than I'd ever normally go for in a hazy. Pretty dinky whirlpool and the remaining total (13g/L!) in the dry hop.
Using CGX Azacca, Moutere and Nectaron.
Was originally going to ferment with Lallemand Koln, but turns out I've only got one packet left so I've gone for a copitch of WHC Saturated and WHC Sweet Release. The latter is a thiolised session yeast so I'm hoping the combo will get the attenuation of the former with the transformative properties of the latter.
First time using my Hop Bong so slightly weird airlock setup on top of my All Rounder. Felt like the most logical way of being able to do things completely oxygen free.
One I've been meaning to do for a while, a Treehouse style Hazy IPA. 1.076 into the fermenter with a target FG of around 1.019 for a nice 7.5%. 42 IBU with a small bittering charge and far more (~3oz) 10m addition than I'd ever normally go for in a hazy. Pretty dinky whirlpool and the remaining total (13g/L!) in the dry hop.
Using CGX Azacca, Moutere and Nectaron.
Was originally going to ferment with Lallemand Koln, but turns out I've only got one packet left so I've gone for a copitch of WHC Saturated and WHC Sweet Release. The latter is a thiolised session yeast so I'm hoping the combo will get the attenuation of the former with the transformative properties of the latter.
First time using my Hop Bong so slightly weird airlock setup on top of my All Rounder. Felt like the most logical way of being able to do things completely oxygen free.
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I like it! That will be my next brew.
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Brewing a pale ale of sorts today. The 2024 Mosaic I got from YVH smells super dank. I’m hopeful that it presents in the finished beer. I love dank, diesel-y Mosaic.
Getting ready to hit the 60 min timer on the mash for my Fullers ESB clone! With all that Maris Otter it smells like a bakery out here on the back lanai! First brew day of the new year!
John
John
Yesterday I brewed 22 litres of my Helicopter Pale Ale
3800g Maris otter
600g Munich light
200g Amber malt
200g Carapils
200g Naked malted oats
Chinook at
60m 20g
15m 15g
Whirlpool 80C 25g
To come 40g Dry Hop for 4 days
Crossmyloof Clipper yeast
OG 1.054 BHE 76%
Excepting 5.8% , 0.2% up on plan.
3800g Maris otter
600g Munich light
200g Amber malt
200g Carapils
200g Naked malted oats
Chinook at
60m 20g
15m 15g
Whirlpool 80C 25g
To come 40g Dry Hop for 4 days
Crossmyloof Clipper yeast
OG 1.054 BHE 76%
Excepting 5.8% , 0.2% up on plan.
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Brewing a dipa today and one of the rare times I missed my target OG. 1.064 instead of 1.068. May have dropped into high single ipa territory. Yesterday's mishap probably played a role. 
Hopefully brewing a German Leichtbier Saturday if I can finally shake this head congestion/cold that's going on two weeks...and if we don't get a blizzard here in eastern Mass. Tracks are all over the place.
