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sfov

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what are you brewing today or this weekend?

i got the day off from work. my plans involve blues and metal cds, racking an Oatmeal Stout to carboy, and brewing this Wee Heavy. this is the second time brewing this, the first batch was brewed for my girlfriends birthday and bottled for mine (6 months apart) and tastes amazing! the best beer i've made. it had been stuck at 1.040 for months but eventually dropped from 1.080 to 1.012! hopefully this one comes out as good.


steep:
1lb crushed crystal
1oz roasted barely
6oz american chocolate

6lbs extra light malt
3lbs amber malt

1oz of kent goldings @ 60min

some dry yeast (i'd used wyeast scotch last time but ended up adding so much dry i don't think it made a difference)

3 gallon boil
5.25 gallon batch
estimated og: 1.080
estimated fg: 1.020
color: 21 SRM
bitterness: 20 IBU
estimated alcohol : 7.7%
 
I brewed last night. The Destroyer of Worlds IIPA.

Code:
The Destroyer of Worlds

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

14-C  India Pale Ale, Imperial IPA

Min OG:  1.075   Max OG:  1.108
Min IBU:    60   Max IBU:   100
Min Clr:     8   Max Clr:    15  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         6.25    Wort Size (Gal):    6.25
Total Grain (Lbs):       17.66
Anticipated OG:          1.087    Plato:             20.88
Anticipated SRM:           9.9
Anticipated IBU:         123.3
Brewhouse Efficiency:       78 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    8.06    Gal
Pre-Boil Gravity:      1.067    SG          16.45  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For Mash Hoppings:   -30 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 33.5     5.91 lbs. Gleneagle's Maris Otter Pale  Great Britain  1.038      5
 49.6     8.75 lbs. Maris Otter Pale Malt         Great Britain  1.038      3
  5.7     1.00 lbs. Victory Malt                  America        1.034     25
  4.2     0.75 lbs. Corn Sugar                    Generic        1.046      0
  2.8     0.50 lbs. Crystal 40L                   America        1.034     40
  4.2     0.75 lbs. Sucanat                       Generic        1.046      1

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.50 oz.    Cascade                           Whole    5.75  15.3  Mash H
  3.00 oz.    Galena                            Whole   13.00  92.7  60 min.
  1.00 oz.    Willamette                        Whole    4.10   5.9  20 min.
  2.00 oz.    Willamette                        Whole    4.10   7.1  10 min.
  1.00 oz.    Willamette                        Whole    4.10   1.9  5 min.
  0.50 oz.    Willamette                        Whole    4.10   0.4  2 min.
  2.00 oz.    Willamette                        Whole    4.10   0.0  0 min.
  1.50 oz.    Willamette                        Whole    4.10   0.0  Dry Hop


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  0.50 Oz     Oak Cubes - American, House To Other      7 Days(fermenter) 


Yeast
-----

DCL Yeast US-56 Safeale American Ale Yeast


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs:   16.16
Water Qts:   18.76 - Before Additional Infusions
Water Gal:    4.69 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.16 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :     133  Time:  20
Saccharification Rest Temp : 152  Time:  70
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                170  Time:  10


Total Mash Volume Gal: 5.98 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
 
BTW, what are you doing listening to CD's? Get yourself an ipod so you can listen to the Jamil Show podcasts whilst you brew. I finished up the IIPA show last night and then listened to the Robust Porter episode before switching to The Hold Steady and Long Winters.
 
I'll be brewing my partial mash version of O' Flannagain's Standard Stout.

Recipe: O' Flannagain's Standard Stout
TYPE: Partial Mash

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 3.60 gal
Estimated OG: 1.050 SG
Estimated Color: 24.2 SRM
Estimated IBU: 20.1 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.50 lb Extra Light Dry Extract (End of Boil) Dry Extract 28.25 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 45.20 %
0.75 lb Barley, Flaked (1.7 SRM) Grain 8.47 %
0.75 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.47 %
0.50 lb Roasted Barley (300.0 SRM) Grain 5.65 %
0.35 lb Chocolate Malt (350.0 SRM) Grain 3.95 %
1.25 oz Fuggles [4.50 %] (60 min) Hops 16.3 IBU
1 Pkgs Irish Ale (White Labs #WLP004)
 
the destroyer makes me want to run around buying everything to go all grain right now. i'm drooling!




quick poll, should i rack onto the stout yeast or pitch a new pack??
 
BREVITY - Belgian Wit

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Brevity
Brewer: Kyle Nordquist
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.053 SG
Estimated Color: 4.1 SRM
Estimated IBU: 19.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 39.02 %
4.00 lb Wheat Malt, Bel (2.0 SRM) Grain 39.02 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 9.76 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.44 %
1.00 oz Saaz [4.00 %] (60 min) Hops 13.1 IBU
0.75 oz Saaz [4.00 %] (20 min) Hops 5.9 IBU
0.22 oz 1 Lemon, freshly zested (Boil 5.0 min) Misc
0.33 oz 1 Grapefruit, freshly zested (Boil 5.0 minMisc
0.40 oz Coriander Seed (Boil 5.0 min) Misc
0.50 oz 3 Oranges, freshly zested (Boil 5.0 min) Misc
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 9.76 %
1 Pkgs Belgian Wheat Yeast (Wyeast Labs #3942) [SYeast-Wheat


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9.25 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 2.87 gal of water at 166.0 F 154.0 F
10 min Mash Out Add 1.62 gal of water at 196.4 F 168.0 F
 
I'm not brewing :( Hopefully next weekend. It looks like my next three brews are spoken for in order to swap. Cheesefoods Purity brew: Munich and Saaz. 888 and 1420 Ole Gaffer's Shire Beer.
 
This weekend I think SWMBO and I are going to brew this IPA extract kit from AHS.

I'm looking forward to it. Should be fun and easy, and it will make the house all warm and beery.

It will be interesting to see how it compares to the AG IPA I have in primary right now.
 
Dont know if I am actually going to have time this weekend (probably not actually), but next on the agenda is Thomas Jefferson's Ale:

6lb 2-row
4lb wheat
1lb molasses
1.5oz EKG @ 60
1oz EKG @ 10
American Ale Yeast

Probably mash around 152.
 
First lager planned for tomorrow.

Munich Helles:
10.5lb pilsner malt
.5 lb Munich malt
2oz melanoidin malt
1 oz hallertauer 60 min

Simple as that.
 
I've got a hefeweizen planned for tomorrow morning. I'm going to try out the brutus 20 2-pot technique and report back. I'll try to take some pics along the way.
 
Brewing up an Arrogant Bastard clone I worked up and my first lager - both tomorrow.
 
A big beer weekend for me, too...

- Brewing an extract Engilsh IPA by myself on Saturday; and
- Having the team over Saturday night to help bottle 10 gallons of holiday porter, and brew 10 gallons of 'special recipe' IPA.

Between the three of us, after this weekend, we will have brewed 25 gallons of beer in less than a week! Cheers to that!

And cheers to everybody's weekend beer projects!
 
Tomorrow night I'm brewing a SMaSH Lager with some mystery hops of unknown origin that I bought from a witchcraft/herbal shop on eBay.

10# 2 row

3 oz "? Hops" @ 60
3 oz "? Hope" @ 20
3 oz "? Hope" @ 5

WLP810

Have no idea what to expect from the hops, but I got em for $3.00/# or something close to that.
 
I am planning a Sunday afternoon brew (company Christmas party Saturday night)

New Belgium Fat Tire clone:

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Fat Tire Clone
Brewer: Superior Brew
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 12.59 gal
Estimated OG: 1.047 SG
Estimated Color: 11.5 SRM
Estimated IBU: 18.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8 lbs Munich Malt (9.0 SRM) Grain 42.11 %
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 42.11 %
1 lbs Biscuit Malt (23.0 SRM) Grain 5.26 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.26 %
1 lbs Victory Malt (25.0 SRM) Grain 5.26 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 13.0 IBU
1.50 oz Hallertauer Hersbrucker [4.00 %] (14 min)Hops 4.8 IBU
1.00 oz Williamette [5.50 %] (2 min) Hops 0.8 IBU
1 Pkgs Wyeast 1792 Fat Tire Ale Yeast Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 19.00 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 23.75 qt of water at 165.9 F 154.0 F
10 min Mash Out Add 13.30 qt of water at 196.6 F 168.0 F
 
i was planning on brewing the 888 ris on sunday but work hath interfered and i won't make it to the lhbs tomorrow for ingredients:mad:
 
Wit went off well...shortest brew day yet, and I still juggled the youngin' for an hour or so during the mash, so I'm really pleased in that regard. I didn't get smashed, either, so that's probably the reason everything was smooth.

Finally got my bastard chiller to work since acquiring the Petsmart wort wizard. Well...it worked after I fixed the loose connection I didn't see for 20 minutes :mad:

Worst efficiency yet, though: 62%. But I'm not too worried...it's a Wit.

Also thanks to O'Flannagain as I used his method to make some clear candi sugar. Never let it solidify though, but I don't think that's a real issue.
 
Finally, finally, finally. I'm going to brew Ed Wort's Apfelwein!
I'm pretty excited to get it started.

Do you think it might be drinkable by the first weekend in February?

We will be going to Rochester, MN (on purpose) in Feb and I think that making some grog would really hit the spot in those sub zero temperatures.
 
Nurmey said:
Finally, finally, finally. I'm going to brew Ed Wort's Apfelwein!
I'm pretty excited to get it started.

Do you think it might be drinkable by the first weekend in February?

We will be going to Rochester, MN (on purpose) in Feb and I think that making some grog would really hit the spot in those sub zero temperatures.

It will depend on your yeast. I used Cotes de Blanc since it was in stock, six weeks ago, I am still at 1.006 with no sign of clearing. If you follow the directions I think Feb should be doable still, but carbed only by force. There was wine yeast somebody mentioned within the last seven days that finsihed clear in two weeks flat...

I am mashing right now, 8# 6 row, 0.8 oz mystery hops at 60, 20, 10 later, 4gal batch.

I am looking to make some FYB for my BMC friends next summer, trying to get a handle on the 6 row so I can choose better adjuncts.
 
Pils Urquell clone

Brew Type: All Grain Date: 12/8/2007
Batch Size: 5.00 gal
Boil Volume: 6.41 gal Boil Time: 60 min
Brewhouse Efficiency: 63.00 % Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 58.94 %


Ingredients Amount Item Type % or IBU
10.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 87.50 %
1.00 lb Munich Malt - 20L (20.0 SRM) Grain 8.33 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.17 %
2.00 oz Saaz [3.20 %] (First Wort Hop) Hops 20.7 IBU
1.00 oz Saaz [3.20 %] (30 min) Hops 8.7 IBU
1.00 oz Saaz [3.20 %] (15 min) Hops 5.6 IBU
1.00 oz Saaz [3.20 %] (0 min) (Aroma Hop-Steep) Hops -
0.25 tsp Irish Moss (Boil 10.0 min) Misc
2 Pkgs SafLager West European Lager (DCL Yeast #S-23) Yeast-Lager

Measured Original Gravity: 1.051 SG
Estimated Final Gravity: 1.014 SG
Estimated Color: 6.4 SRM (2.0-5.0 SRM) Color [Color]
Bitterness: 35.0 IBU Alpha Acid Units: 12.8 AAU
Estimated Alcohol by Volume: 5.30 %

Mash Profile Name: Single Infusion, Medium Body, Batch Sparge
 
I am brewing my first "request" beer- a Newcastle clone for my friend. This session has many firsts for me. First time using Beersmith, fist time using 2 gallon counter top mashing http://***********/feature/1536.html. Much better efficiency than a colander. Now I just have to figure out Beersmith!
 
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