What are you brewing?

[emnpaul]

Biere De Garde 13 Litres

2.806Kg Wey Plis
0.734Kg Wey Munich I
0.221Kg white Sugar
0.167Kg CaraMunich I
0.034Kg Carraffa II
10g Nelson Sauvin (10.0%AA)@ 60min
6g Spalter Select (3.5%AA)@ 60 min
10g Bobek (Styrian Goldings 3.5%AA)@ 0 mins
WLP 11 European Ale @ 22*C
O.G. 1073
F.G. 1010
IBU: 26.4

[emnpaul]

Well, i ended up making BribieG's Midnight Train Malt Liquor mebtioned on the previous page of this thread.

Midnight Train Malt Liquor
Batch size: 13L
OG: 1089
FG: 1022 (expected)
ABV: 8.8% + about 0.3% for priming
IBU: 11.2

Grain Bill
2.275kg pale malt (BB)
0.600kg Aussie pils malt (JW?)
0.563kg polenta (corn)
0.563kg white rice
0.370kg cane sugar
0.016kg melanoidin

Hop Bill
11.7g cascade (5.4%AA)

Ferment @ 20*C with WLP 011 European Ale Yeast

I used a US style cereal mash with the pils malt http://www.winning-homebrew.com/cereal-mash.html to convert the boiled rice and corn. It was pretty amazing adding the malt to the very stiff cereal mush and watching it de-gelatinize before my eyes. This was then added to the main mash which consisted of the pale malt and melanoidin, then mashed at 65* for 2 hours.

As usual I was trying to do about six things at once and returned from a bike ride with the kids to find my mash temp at the end of the sacch. rest was 56*C. Anyway after a decoction step mash and mashout it looks like I have ended up with an overly fermentable wort. The beer finished at 1011. Big deal maybe, but remember the SG was 1089. After bottle priming the ABV works out a staggering (literally I found out) 10.85%

It does have quite a hot alcohol taste, possibly balanced somewhat by the corn perhaps, along with a smooth, sweet finish. I am thinking I will have another go at this beer one day but go for a bit less attenuation and a lower ferment tetmperature as I think malt liquor, as a style, has some untapped potential.

[Horse Head Brewing]

About to brew my 3rd and 4th ever

1. Wheat beer thing
1 Can Morgans Golden Sheaf Wheat Beer
1.5 kgs Liquid Wheat Malt
500g Orange Blossom Honey
10g of Saaz Hops. Infused on stove with everything for 15 mins then all into fermenter.
Yeast from can
Dont know what the OG and FG or Alc is gonna be
Hope it works, any thoughts would be great

2. Ballarat Bitter ( suppoosed to be.)
1 Can of Beermakers Draught
Brewcraft # 15 Beer Enhancer 2 kg
POR Bittering Hops 20g. Go simmer the whole lot for 15 mins then through all in fermenter including teabag.
Yeast Safale US-05
OG meant to be 1065, FG 1017, Alc 7.2%
All thoughts/feedback will be handy

Cheers
HHB

[warra48]

Put this one down yesterday.

Golden Ale (it owes its beginnings to DrS GA, but modified, of course, to make use of what I have on hand)

59.8% Halcyon TFFM
17.4% Munich Light Joe White
17.4% Wheat Weyermann
4.5% Carared Weyermann
1.0% Caramunich II Wyermann

Mashed 70 minutes 65ºC
32 litres pre-boil at SG 1.042
98% mash efficiency

OG 1.050
FG Don't know yet, do I? Probably will finish at about 1.010

14.2 IBU Cascade FWH
9.7 IBU Cascade 10 min
2.6 IBU Cascade 5 min

Whirfloc and Yeast Nutrient

Craftbrewer US05

[warra48]

Seems like I'm one of the few brewing.

Put this one down today:

APA
Batch Size (fermenter): 23.00 l
Measured OG: 1.053 SG
Estimated Color: 16.9 EBC
Estimated IBU: 46.9 IBUs
Mashed 66ºC 100 minutes, Boil 60 minutes

3725.0 g Halcyon Floor Malted (6.9 EBC) Grain 6 74.5 %
1000.0 g Munich, Light (Joe White) (17.7 EBC) Grain 7 20.0 %
250.0 g Carared (Weyermann) (47.3 EBC) Grain 8 5.0 %
25.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 9 0.5 %
24.0 g Magnum - USA [12.50 %] - First Wort 60.0 Hop 10 36.0 IBUs
8.0 g Northern Brewer [6.60 %] - First Wort 60 Hop 11 6.3 IBUs
15.0 g Cascade [5.00 %] - Boil 10.0 min Hop 13 3.0 IBUs
15.0 g Cascade [5.00 %] - Boil 5.0 min Hop 14 1.6 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 12 -
1.00 tsp Yeast Nutrient (Boil 0.0 mins) Other 15 -
1 cup slurry from previous brew Safale American (DCL/Fermentis #US-05) Yeast 16 -

[rotten]

I brewed yesterday again so I can fill the kegs and avoid paying $50 for a carton. Thanks tax exise (spelling)

Blind ESB (Extra Special/Strong Bitter (English Pale Ale))

Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.21 %
Colour (SRM): 15.0 (EBC): 29.6
Bitterness (IBU): 37.4 (Average)

88.89% Maris Otter Malt
4.44% Amber Malt
4.44% Brown Malt
2.22% Chocolate

1.5 g/L East Kent Golding (4.7% Alpha) @ 60 Minutes (Boil)
1 g/L Fuggles (5.7% Alpha) @ 20 Minutes (Boil)
1 g/L Styrian Golding (4.4% Alpha) @ 20 Minutes (Boil)
1 g/L Fuggles (5.7% Alpha) @ 5 Minutes (Boil)
1 g/L Styrian Golding (4.4% Alpha) @ 5 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with Wyeast 1469 - fresh yeastcake from landlord
Recipe Generated with BrewMate

The aromas were tremendous
I think I may try a 10 min APA next using 200 gm of cascade or amarillo maybe, can't decide

[milliner1986]

Dusted off the home brew gear tonight and whacked up a boonies LCPA. Gotta see what the hoo ha is all about. Hopefully get to dust off the fishing rods this weekend too.

[emnpaul]

Just about to hoist the bag on:

The Goot Alt Daze

Dusseldorf Altbier

Weyermann Pils 45%
Bairds Ale 45%
Biscuit 5%
Pale Chocolate 5%

80g Spalter Select (5.7%AA) @40mins (44.8 IBU Estimated)
O.G. 1054 @ 72% Eff.
Ferment @17*C with WLP011 European Ale

[rotten]

I put this one in the ferment freezer today

Crystal Nugget (American Pale Ale)

Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.11 %
Colour (SRM): 5.4 (EBC): 10.6
Bitterness (IBU): 43.9 (Average)

77.78% Pale Malt
22.22% Munich II
1 g/L Nugget (13.5% Alpha) @ 60 Minutes (Boil)
1 g/L Crystal (3.7% Alpha) @ 20 Minutes (Boil)
1 g/L Crystal (3.7% Alpha) @ 5 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with Safale US-05 yeast cake

Recipe Generated with BrewMate

[Horse Head Brewing]

Heyas
Nothing too exciting as only doing kits but put down

Black Rock Nut Brown Ale
Superior Stout Improver 1.25 kg
and on Emnpaul advice i went with a Fuggles Hops (teabag 15g)
Yeast with can 5g. Pitched yeast at 26 degrees.

Came out good for my first brew but was lacking so hopefully the hops this time round will finish it nicely. If not the mother-inlaw can have it

Got 2 more fermenters to bottle in the next day or two so will try some other kits soon.

Sorry forgot to put og was 1055.

[Bum]

Heyas
Nothing too exciting

Things don't get much more exciting than turning water into beer, mate. Looks a good'un.

[Horse Head Brewing]

Just put down my first Sparkling Ale

Thomas Coopers Selection Sparkling Ale
Dry Light Malt 1kg
Dex 500g
Dry Corn Syrup 250g
Cascade Hops 15g (just got boiling malt,dex & corn then threw hops in for 1 min then set aside for 15 and strained)

F**K*D it a little though, forgot to close tap before starting and lost 200-300ml.
Still filled to 23l

OG was 1047 though (hope thats on par to what is meant to be).

1 more fermenter to go so might put a kit Stone & Wood Pacific Ale down tomorrow after work.

Forgot used the Thomas Coopers yeast 7g but noticed there was 2 different coloured yeasts in the packet

[Guru]

You should be pretty happy with the Sparkling HHB, the ones I have done in the past have always turned out pretty good, reasonably close to a real SA. My recipe's have been slightly different to yours but not much. My OG was 1050.

[Horse Head Brewing]

ok just put down a kit Stone and Wood Pacific Ale

Beermakers Cold
Brew Booster #15 1kg
Wheat Malt Brew Improver 500g
Galaxy Hops 25g / half boiled on stove with boost and improver for 1 min. Rested for 15 min strained in fermenter.
Rest will be thrown in in 4 days time
Some product of Austria Nottingham Ale Yeast / Danstar 11g, started in a glass 10 mins b4 hand with a little Dex (S**T went crazy) (will post a photo of my yeast icecream when i find the bloody cable to hook my phone up to desktop).

OG came to 1058 but i had filled to 23l not 21l

[Guru]

Just made a Coopers ginger beer kit

Coopers Can
1KG raw sugar
290G dark malt extract (was left overs)
100G Dextrose
1 whole ginger root grated
Made up to 20L

OG 1.034

By my calculations it should end up around 3.5 - 3.8%

[Marty]

Last couple of weeks I've brewed:

Brown Ale
3kg Liquid Light Malt Extract
250g Crystal Malt
150g Roast Malt
60g Chocolate Malt
1 Cup Dark Brown Sugar
45g Fuggles (60 min)
15g Cascade (15 min)
11g Cascade (0 mins)
London Ale Yeast (Wyeast 1028)
24 ltrs

Best Extra Stout
1 Can Coopers Stout
500g Dried Amber Malt Extract
1kg Dark Brown Sugar
250g Crystal Malt
100g Caramel Malt
40g Chocolate Malt
50g Roast Malt
15g Pride of Ringwood (5 mins)
Recultured Yeast from 2 Coopers Pale Ale Stubbies
26 ltrs

The Famous DSGA
as per link here http://homebrewandbeer.com/forum/viewto ... 5&start=20

I subbed American Ale II Yeast (Wyeast 1272) for the US05.

[rotten]

I thought it was always US-05 anyway. Anyway once you brew it mate, it' yours. Enjoy it !!

[Marty]

Sorry my bad. I meant I used the Wyeast instead of the US05. It's sitting at between 20-22 degrees and is bubbling nicely.

[Horse Head Brewing]

Sparkling Ale that i put down on the 14th has had 2 days running at 1010 gravity. Does this sound right
Sorry this all new to me. OG was 1047. Ty for help if you can

[warra48]

Sounds good to me.
From 1.047 to 1.010 is an Apparent Attenuation of 78%. That's pretty good.
I'd say it's done.