Mashing in a Baltic Porter at 5:35 AM local time.
So who's brewing this weekend?
- Thread starter flyangler18
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Water is on for a pale ale.
Mashing a Scottish Ale (Cold Smoke clone) right now.
Late post.
Brewed a Schwarzbier Sunday. Numbers work so expect a good beer!
Getting ready to brew my third attempt at a Traquair House approximation.
98% Golden Promise
2% Roasted Barley
Mash 148/1hr
120m boil
FWH Fuggle 13IBU
90m Cluster 13IBU
10m EKG 3IBU
Oak in primary
WLP-037
98% Golden Promise
2% Roasted Barley
Mash 148/1hr
120m boil
FWH Fuggle 13IBU
90m Cluster 13IBU
10m EKG 3IBU
Oak in primary
WLP-037
Brewing a New Zealand Pilsner this Friday.
Stars aligned and had my luck brewing two totally distinct (not split batch) beers over the course of 1 week. The CFV got the NE pale ale and the anvil is rocking a vanilla porter. Stoked for both! Running CIP 
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Brewed up a batch of the House Blonde this morning, and trying no-chill for the first time in a long time. Very cold in the garage today, one hour post-flameout and it's down to 147. Hoping to pitch this afternoon since I'm using Lutra.
Brewed this yesterday, finally pitched yeast just now. I had planned on pitching a 4th gen top-cropped WLP-037, but the starter never took off and went sour. Sneaked out to the LHBS this morning for some Notty. I'm disappointed in the 037 going bad, but Notty is more accurate anyways.
Pre-Prohibition Lager, 1-gallon batch. 6-row, wheat, and corn, with Magnum for bittering and Boadicea for flavor.
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It has been almost 5 months since I've brewed, and I'm planning on brewing sometime this week. Hopefully tomorrow or Thursday.
I've taken a couple of extended breaks from brewing. It always feels extra rewarding to knock the rust off, even if it means fumbling around a bit. I always think that I could really use a checklist when I am out of practice, but never get around to making one...
Abrayton
Well-Known Member
Brewing my 4th annual Santa’s Secret Stash Imperial stout on Friday. It’ll sit until being kegged next December and enjoyed at Christmas.
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Oh yes…I’ve already started wondering where the mistakes will show up this time. I use brewers friend, so it provides a dynamic checklist…but…sigh. At least it isn’t boring!!
Old ale/keeping beer planned either at the weekend, or over the next couple of days. Circa 8%.
80% pale ale split between Chevallier and MO, 10% golden syrup, 5% pale crystal, 4% wheat and a touch of Carafa Special.
50 IBU with Harlequin and First Gold, fairly big whirlpool but no dry hop.
Notty/S-04 copitch
80% pale ale split between Chevallier and MO, 10% golden syrup, 5% pale crystal, 4% wheat and a touch of Carafa Special.
50 IBU with Harlequin and First Gold, fairly big whirlpool but no dry hop.
Notty/S-04 copitch
I am brewing this on Christmas Day:
Original Gravity:1.084
Final Gravity:1.013
ABV (standard):9.3%
IBU (tinseth):12.62
SRM (morey):19.23
Mash pH:5.38
Fermentables
Hops
Mash Guidelines
Other Ingredients
Yeast
Priming
Target Water Profile: 33260
Notes
Dirndl Lifter Doppelbock
By Brewmasterjohn| Method: | BIAB | Style: | Doppelbock | ||
| Boil Time: | 60 min | Batch Size: | 5.5 gallons (fermentor volume) | ||
| Boil Size: | 8.5 gallons | Efficiency: | 60% (brew house) | ||
| Boil Gravity: | 1.074 (recipe based estimate) | Hop Utilization Multiplier: | 1 |
Final Gravity:1.013
ABV (standard):9.3%
IBU (tinseth):12.62
SRM (morey):19.23
Mash pH:5.38
Fermentables
| Amount | Fermentable | PPG | °L | Bill % |
| 13 lb | Barke Munich Malt | 37 | 8 | 61.9% |
| 6 lb | Barke Pilsner Malt | 37.03 | 1.75 | 28.6% |
| 2 lb | CaraMunich III | 34 | 57 | 9.5% |
| Amount | Variety | Type | AA | Use | Time | IBU |
| 2 oz | Hallertau Mittelfruh | Pellet | 3.75 | Boil | 20 min | 12.62 |
| Amount | Description | Type | Temp | Time |
| 8.5 gal | Infusion | 152 F | 60 min |
| Amount | Name | Type | Use | Time |
| 3 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 60 min |
| 1.5 g | Epsom Salt | Water Agt | Mash | 60 min |
| 4 g | Gypsum | Water Agt | Mash | 60 min |
| 2 g | Salt | Water Agt | Mash | 60 min |
| 4 g | Baking Soda | Water Agt | Mash | 60 min |
| 4 ml | Hydrochloric acid | Water Agt | Mash | 60 min |
| 0.5 tsp | Yeast Nutrient | Other | Boil | 10 min |
| 1 tsp | Irish Moss | Fining | Boil | 5 min |
| Fermentis / Safale - Saflager - German Lager Yeast W-34/70 | ||||||||||||
|
| Method: co2 Amount: 26.71 psi CO2 Level: 2.44 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
| 0 | 0 | 0 | 0 | 0 | 0 |
| Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished. |
| Perform a 10-minute mash out at 170 F due to the gravity Ferment at 50 F for 4 weeks Perform diacetyl rest at room temp for 7 days Place fermenter back in chamber set at 50 F for last week. Keg and lager for 6 months |
I brewed a less known Golden English Mild today (most milds are darker in color) with a few of my friends today. Beautiful crisp Florida winter day out on the back lanai. Another friend saw the brewing process for the first time and I think he might have liked it a little too much. I see expensive brewing equipment for Christmas gifts on his new updated list and his wife might not be too happy with me! Oh well tis the season!
John
John
6.5L batch of "Bavarian" Stout — like a stout but with German Perle hops and W-34/70. 1.050 OG and about 20 IBU.
A simple AG "snowstorm wheat" - Treated RO h2O, pilsner/wheat with Hall/Mitt and US-05. Have the Anvil in mash mode now, steam condenser standing by.
Plan to finish by noon and .... probably be blowing snow in the afternoon (location - mid state IL).
Then: relax & enjoy that homebrew ... take care all
Plan to finish by noon and .... probably be blowing snow in the afternoon (location - mid state IL).
Then: relax & enjoy that homebrew ... take care all
Cooking up some invert in readiness for this year's brett'd stock ale. Will get it brewed sometime between this and next weekend.
80% UK pale ale
5% light UK crystal
5% flaked wheat
10% invert #2
1.099 / 67IBU
Cluster FWH & 90m
EKG DH & oak in secondary
WY9097-PC Old Ale
80% UK pale ale
5% light UK crystal
5% flaked wheat
10% invert #2
1.099 / 67IBU
Cluster FWH & 90m
EKG DH & oak in secondary
WY9097-PC Old Ale
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and..yesterday got away from me, got 0 prep done and still didn't get to bed until after midnite. Yeeesh. 7 in the morning and I'm wondering...should I just start?
I've got a meeting at 10 which is bound to screw stuff up. Feel like I could very easily talk myself out of brewing today and just prepping for tomorrow. Freekin hell....
Sounds similar to my Wheat recipe. I do 59% wheat, 37% 2-row, and 3% carapils. Same hops.
Rye Schwarzbier. Mashing in with the goal of 64 ounces of wort (and 32 in the bottle.)
5.5 gallon “mini” pot on the left, for comparison.
5.5 gallon “mini” pot on the left, for comparison.
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Abrayton
Well-Known Member
Just mashed in. Started weighing hops. This order was from NB. I always use Morebeer but they didn’t have the crystal rye I needed for a black ipa. Every bag was short.
Abrayton
Well-Known Member
How did the no-chill work out? I’m thinking of trying it today. -4° outside actual temp with -35° wind chill.
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I was dragging by the end of day for sure. Didn't finish clean up until after 5. Wort was down to temp a little before 7 so I pitched the yeast and woke up at 6 this morning to some bubbling! woot!!
Abrayton
Well-Known Member
Oops.
Just freeze-concentrated my imperial Kolsch. Here’s the extra ice:
Only took a couple of hours to get down to pitching temperature, beer got kegged the other day and tastes pretty good. Liking this option for non-hoppy beers.
Icepocalypse 2022 is winding down, supposed to be up to 50° on Sunday (our weather is weird). Planning a cold-fermented lager on a big 34/70 yeast cake on Boxing Day; pipeline is fullish so I can have one sitting for a few weeks.
I brewed another 15 gallon rendition of my Red ale yesterday. Finally with half electric. I put a 5500w element in my 60 qt HLT and made the cheapest controller I could. I even used a cheap little pump for the first time. I used to have to bail the hot liquor up to the the mash tun, Denny style.
Someday I might just go ahead and put a 5500w element in my 100 qt boil kettle and build a simple PID controller for the HLT since I have the tools and the gfci circuit to do it now. Then I wont need propane or to keep checking the HLT thermometer while milling the malt.
Someday I might just go ahead and put a 5500w element in my 100 qt boil kettle and build a simple PID controller for the HLT since I have the tools and the gfci circuit to do it now. Then I wont need propane or to keep checking the HLT thermometer while milling the malt.
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In that I still have at least 35 lbs of base malt in the hopper, and only one batch in bottles in the 'fridge, it's time to brew again.
Friday's supposed to be in the high 40's/low 50's, so it won't be redonkulously cold in the garage, so looks like that's the day to do it.
Now, if only I had a recipe I wanted to try... and would this be a good time to do a naturally cooled lager in the garage...
Abita makes a Mardi Gras Maibock -- maybe I'll shoot for a clone!
Friday's supposed to be in the high 40's/low 50's, so it won't be redonkulously cold in the garage, so looks like that's the day to do it.
Now, if only I had a recipe I wanted to try... and would this be a good time to do a naturally cooled lager in the garage...
Abita makes a Mardi Gras Maibock -- maybe I'll shoot for a clone!
Brewsmith
Home brewing moogerfooger
jrgtr42
Well-Known Member
YEsterday I brewed up my Oatmeal Stout. |It's a recipe I've done a couple times before, once came out spot on munbers, the second was a bit lighter in color. I just called it an oatmeal porter and was done.
This time numbers were a bit light, but color is like ink.
Only issue was in runoff, especially my sparge. It wouldn't drain for anything.
I ended up having to scoop the mash and liquid out and dump through the old kitchen strainer.
|Messy, and a pain in the ass, but effective. I did intentionally brew an extra gallon - I'm planning on tossing some coffee in there in another couple weeks, bottle that separately from the keg of the main brew.
And under 18 hours and it was chugging away. I was not sure it was going to do that - I revived some frozen yeast for this, the last time I tried it, the yeast didn't do anything, even with a light starter. Had to scramble to order new yeast to get here by brewday.
I did have some backup yeast ready to go in case this time before |I started the starter - Murphy's Law says that's why it worked this time, and didn't work the last.
This time numbers were a bit light, but color is like ink.
Only issue was in runoff, especially my sparge. It wouldn't drain for anything.
I ended up having to scoop the mash and liquid out and dump through the old kitchen strainer.
|Messy, and a pain in the ass, but effective. I did intentionally brew an extra gallon - I'm planning on tossing some coffee in there in another couple weeks, bottle that separately from the keg of the main brew.
And under 18 hours and it was chugging away. I was not sure it was going to do that - I revived some frozen yeast for this, the last time I tried it, the yeast didn't do anything, even with a light starter. Had to scramble to order new yeast to get here by brewday.
I did have some backup yeast ready to go in case this time before |I started the starter - Murphy's Law says that's why it worked this time, and didn't work the last.
Just mashed in on a Surly Bender clone at 4:30. My 10 gallon kettle is now in my oven which holds F 155. I'm going to my brother's for dinner. I'll get home around 11-12 and do the boiling/hops additions. Then I will put the kettle outside to cool overnight then add the vitality starter at the appropriate temp.
Granted, not the most repeatable method of brewing but I will have made beer!
Granted, not the most repeatable method of brewing but I will have made beer!
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Abrayton
Well-Known Member
Two weeks in the keg. First attempt at a black IPA. Turned out pretty solid!
Grist for a blueberry Kolsch.
After taking a year off, brewing a dark mild as my first beer in the new place. A little more chaotic than a usual brew day, things are in different places here. Sure is nice to be brewing again!
