What are you brewing?

[rotten]

This is my interpretation due to grain stocks of Earles Stone & Wood beer. I had a look at the stone and wood website and they mention dry hopping so I added that in. I dont find crystal whrat cloying and use it around 5% regularly for my house beer and others. It will be 8% for this or to convert back to quantities for a 20 ltr batch say 350 gm, not much really.
Using galaxy Flowers and keeping the cascade bittering addition even though I have plenty of magnum, which is usually my main bittering hop unless brewing english milds etc.
I uppeded the OG slightly and the bitterness just to balance it a bit in case the crystal wheat is a bit much. Also going to mash @ 64c to get that drier finish and reduce the body.

Brewing double batch Sunday

Not Earles Stone & Wood (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): 8.2 (EBC): 16.2
Bitterness (IBU): 27.1 (Average)

91.95% Pale Malt
8.05% crystal wheat

0.5 g/L Cascade (5% Alpha) @ 60 Minutes (Boil)
0.7 g/L Galaxy Flowers (13.5% Alpha) @ 20 Minutes (Boil)
0.8 g/L Galaxy Flowers (13.5% Alpha) @ 10 Minutes (Boil)
0.8 g/L Galaxy Flowers (13.5% Alpha) @ flameout-whirlpool
0.8 g/L Galaxy Flowers (13.5% Alpha) @ 4 Days (Dry Hop)

Single step Infusion at 64°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with Safale US-05

Recipe Generated with BrewMate

[Pogierob]

Just kegged a cascade version of dr smurto's golden ale.
Have in the fermenter a burnt element version of dr smurto's rye golden ale which I am Considering dry hopping to mask some of the burnt flavour to see if it is salvageable to the point of drinkable although I doubt it.
Gave SHMBO a sample and she didn't taste the burnt, although I hold no stock in her taste buds when it comes to beer as I usually just get "that's nice, what is it?" For every single tasting.

Just put in another grain order to do a variation of the golden ale again and going to have a crack at something similar to stone and wood.

I think it is simply in my blood to not follow recipes to the letter, hopefully one day this will pay off.

[Oliver]

Just put this in the cube. A refinement of a recent attempt at something along the lines of a MG Steam Ale:

Recipe: No.75 - Steam Ale Reloaded
Estimated OG: 1.044 SG
Estimated Color: 6.0 EBC
Estimated IBU: 30.5 IBUs
Boil Time: 90 Minutes

3.30 kg Pilsner, Malt Craft Export (Joe White) Grain 71.7 %
1.30 kg Wheat Malt, Malt Craft (Joe White) Grain 28.3 %
8.00 g Cascade [6.70 %] - Boil 60.0 min Hop 6.8 IBUs
5.00 g Citra [11.10 %] - Boil 60.0 min Hop 7.1 IBUs
12.00 g Cascade [6.70 %] - Boil 20.0 min Hop 6.2 IBUs
12.00 g Citra [11.10 %] - Boil 20.0 min Hop 10.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast -
15.00 g Cascade [6.70 %] - Dry Hop 0.0 Days Hop 9 0.0 IBUs
15.00 g Galaxy [12.30 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs
10.00 g Citra [11.10 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs

Mash at 65C.
Adjust hop additions by 20 mins from recipe for no-chill.
Dry hop will be French press.

[Oliver]

I've got an English bitter mashing.

I can't give you the recipe yet because Geoff and I and a mate are having a competition of sorts and we have agreed not to share each others' recipes until all three beers are bottled.

We are all doing AG versions of a beer that we did in 1997 and 2001, way back in the dark days of kits and bits. The recipes then were basically a can of bitter, light and/or dark malt extract, glucose ( ) Goldings, "crystal grain" (no idea what sort) and, in most cases, the kit yeast.

This time, the recipe is open but we can use nothing more than one base malt, Goldings and/or Fuggles, one or more crystal malts, yeast and a clarifying agent.

Should be interesting to see the different tacks each of us takes. My recipe is an original.

Cheers,

Oliver

[Pogierob]

It's honey week at pogierobs brewery.

Bottled and kegged my "stoned honey wood" a stone and wood pacific ale inspired wheat beer with a splash of honey.

Brewed up last night a cascade golden ale with a
Splash of honey

Currently brewing a Herman's honey porter which was designed by Oliver and Michael for our local brew day a few months back.

[Oliver]

Currently brewing a Herman's honey porter which was designed by Oliver and Michael for our local brew day a few months back.

I wish I could claim the credit for the recipe (because it's a cracker), but it was based heavily on Warra's brown porter recipe from this thread.

[Oliver]

Titanic Ale is currently mashing, so called because I only realised this morning (after several days of looking at some leftover Maris Otter sitting in a bag next to another bag that was supposed to be MO and pondering why my MO was not the same colour as the leftover MO) that I had used the 4.4kg of MO in a beer on the weekend that was supposed to have pilsner, Munich and Carahell.

So, I am pushing ahead with brew night anyway, brewing what was going to be an English summer ale with Australian and German malt and English hops.

No.78 Titanic Ale
--------------------------
Estimated OG: 1.049 SG
Estimated Color: 8.9 EBC
Estimated IBU: 34.8 IBUs
Ingredients:

4.10 kg Pilsner, Malt Craft Export (Joe White) 82.0 %
0.75 kg Munich I (Weyermann) (14.0 EBC) 15.0 %
0.15 kg Carahell (Weyermann) (25.6 EBC) 3.0 %
25.00 g Goldings, East Kent [5.20 %] - Boil 60.0 15.5 IBUs
15.00 g Challenger [7.60 %] - Boil 60.0 min 13.6 IBUs
15.00 g Goldings, East Kent [5.20 %] - Boil 20.0 5.6 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins)
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04)

Mash at 66 for 45 mins
Mash-out for 10 mins at 76
90-min boil

Adjusted for no-chill by taking 20 mins off the additions in the recipe and adding the flamout to the cube.

[warra48]

We have our house on the market, so I'm limited to what I can do in the brewery, as a lot of my stuff is packed away. I'm also limited to using dry yeast for now.

However, I just couldn't resist the brewing bug today, so I managed to scrounge this one together.

American Amber Ale

25 litre batch, I expect about 1.050 OG
5000 gr Munich I Weyermann
250 gr Dark Crystal (Can't remember the maltster)
40 gr Chocolate Wheat Weyermann

Magnum @ 60 min to 23 IBU
Cascade & Citra @ 10 minutes to 15 IBU
Yeast nutrient @ 10 minutes
BrewBrite @ 5 minutes

15 gr Rehydrated US05

[Mattrox]

I have not brewed for a while, but got a wheat beer kit for my birthday in May, so I decided I better get stuck into brewing again.

It is brewed with water from the West End brewery. So a quick trip to the brewery then hbs to pick up some supplies because I want to crank out 4 brews in a row so I can have a variety on hand.

1.7kg Black Rock Whispering Wheat.
1kg Wheat Malt
150g Crystal (not in kit, my addition). I steep grains in a strainer so I can lift it straight out.

Orange Peel and coriander in tea strainer steeped in with the wheat malt.

Safbrew WB 06

23 L

OG 1.037 at 28 deg

Should work out at ~4% in the bottle.

Brew is being held between 16 and 18 deg in a fridge set at the warmest temp setting and unplugged overnight then plugged back in during the day as required.

SG is now 1.017

[Mattrox]

English Bitter

1.7 kg Coopers English Bitter
1kg ldme
150g crystal

Windsor yeast

23L

Dry hopped Fuggles 20g

OG 1.042
FG 1.012

Tastes good out of FV. To be bottled next Sunday night I reckon.

[Mattrox]

I have not brewed for a while, but got a wheat beer kit for my birthday in May, so I decided I better get stuck into brewing again.

It is brewed with water from the West End brewery. So a quick trip to the brewery then hbs to pick up some supplies because I want to crank out 4 brews in a row so I can have a variety on hand.

1.7kg Black Rock Whispering Wheat.
1kg Wheat Malt
150g Crystal (not in kit, my addition). I steep grains in a strainer so I can lift it straight out.

Orange Peel and coriander in tea strainer steeped in with the wheat malt.

Safbrew WB 06

23 L

OG 1.037 at 28 deg

Should work out at ~4% in the bottle.

Brew is being held between 16 and 18 deg in a fridge set at the warmest temp setting and unplugged overnight then plugged back in during the day as required.

SG is now 1.017

[Oliver]

Dr Smurto's Golden Ale (original recipe - pilsner, Munich, wheat and Caramunich), to be hopped with 100% Amarillo, is currently mashing.

It was the first beer I made in the Braumeister but this will be my first no-chilled version.

Oliver

[Mattrox]

English Bitter

1.7 kg Coopers English Bitter
1kg ldme
150g crystal

Windsor yeast

23L

Dry hopped Fuggles 20g

OG 1.042
FG 1.012

Tastes good out of FV. To be bottled next Sunday night I reckon.

[emnpaul]

Almost finished the second leg of a Dark MIld, Milk Stout double brew day. Bit of a rhetorical question but is there a better smell than an AG Stout on the boil?

[drsmurto]

Almost finished the second leg of a Dark MIld, Milk Stout double brew day. Bit of a rhetorical question but is there a better smell than an AG Stout on the boil?

Yes. A decoction pot full of boiling malt, preferably munich.

Brewing a dark mild today with 50% rye (30% malted rye, 10% caramel rye, 10% chocolate rye). Only hop addition is homegrown Victoria flowers at 10 mins. Split batch. Half gets WY1272. Half gets Brett Trois.

[emnpaul]

Almost finished the second leg of a Dark MIld, Milk Stout double brew day. Bit of a rhetorical question but is there a better smell than an AG Stout on the boil?

Yes. A decoction pot full of boiling malt, preferably munich.

Brewing a dark mild today with 50% rye (30% malted rye, 10% caramel rye, 10% chocolate rye). Only hop addition is homegrown Victoria flowers at 10 mins. Split batch. Half gets WY1272. Half gets Brett Trois.

Answers to rhetorical questions? 50% Rye brews? Deliberate infections? Are you sure you're a Doctor?

[drsmurto]

Almost finished the second leg of a Dark MIld, Milk Stout double brew day. Bit of a rhetorical question but is there a better smell than an AG Stout on the boil?

Yes. A decoction pot full of boiling malt, preferably munich.

Brewing a dark mild today with 50% rye (30% malted rye, 10% caramel rye, 10% chocolate rye). Only hop addition is homegrown Victoria flowers at 10 mins. Split batch. Half gets WY1272. Half gets Brett Trois.

Answers to rhetorical questions? 50% Rye brews? Deliberate infections? Are you sure you're a Doctor?

It was only 'bit of' rhetorical....

The rest is guilty as charged.

[Mattrox]

About to do a Golden Ale.

My wife got a golden ale tin with "Brew enhancer 20" (500g DME 250g Dex 250g Maltodextrin) from the HBS for my birthday.

I'm going to add 100g Crystal grain and 25g Amarillo for 10mins.

I have the baby daughter falling asleep on me, then I'll hop to it

[warra48]

Yesterday was my first brewday since Nov last year, due to having our old house on the market and moving into our new place.

Decided to brew a Brown Porter. Things were going well until I wondered why the run off was going slower than a 98 year old half blind codger towing a caravan. Figured it was because the manifold had become loose from it's outlet. It's a lot of fun transferring the mash into two buckets, refixing the manifold, then transferring the mash back, and then back into action.

Still managed to extract about 33 litres pre-boil at 1.044 SG, for a mash efficiency in the mid 90% range.

Recipe: Brown Porter
Batch Size (fermenter): 25.00 l
Estimated Color: 48.0 EBC
Estimated IBU: 32.5 IBUs

3500.0 g Perle (5.9 EBC) Grain 7 69.6 %
500.0 g Abbey (10.0 EBC) Grain 8 9.9 %
411.0 g Brown Malt (Simpsons) (295.5 EBC) Grain 9 8.2 %
230.0 g Crystal Malt - Light (120.0 EBC) Grain 10 4.6 %
210.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 11 4.2 %
180.0 g Crystal Medium (150.0 EBC) Grain 12 3.6 %
28.0 g Target [9.40 %] - Boil 60.0 min Hop 13 27.5 IBUs
14.0 g Target [9.40 %] - Boil 10.0 min Hop 14 5.0 IBUs
5.00 g Yeast Nutrient (Boil 10.0 mins) Other 15 -
5.00 g BrewBrite (Boil 5.0 mins) Fining 16 -
1.0 starter Denny's Favorite 50 (Wyeast Labs #1450) Yeast 17 -

Love the aroma of those dark worts!

By the way, Tipsy, you'll get to sample this in time, you haven't been forgotten.

[Tipsy]

By the way, Tipsy, you'll get to sample this in time, you haven't been forgotten.

Cheers mate, I look forward to trying something with Abbey malt.
I've got some to use but haven't been brewing that much.