What are you brewing?

[Bum]

Jubelale clone.

Well, cloneish. Found out I had less cascade than I thought so had to pad out my bittering addition with some simcoe. Haven't got any for dry hopping either so I'll just lean on the EKG and deal with it.

[rotten]

Well this might be my first true lager if things go to plan this weekend.

Pils HA Ha (German Pilsner (Pils))
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.32 %
Colour (SRM): 4.5 (EBC): 8.9
Bitterness (IBU): 28.1 (Average)

78.95% Pilsner
21.05% Munich II

1 g/L Hallertau Mittlefrueh (6.3% Alpha) @ 60 Minutes (Boil)
2 g/L Saaz (3.6% Alpha) @ 20 Minutes (Boil)
1 g/L Saaz (3.6% Alpha) @ 0 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 13°C with Wyeast 2007 - Pilsen Lager
Recipe Generated with BrewMate

[drsmurto]

Home alone in the brewery so time for a few decoctions.

Brewing a Bo Pils
100% wey pils
Saaz (+ little extra magnum @60)
WL833
52/63/70/78, 2 thick decoctions and a thin decoction mash out.

[emnpaul]

Making a small batch of Northern German Altbier.

Alt Time Rock N'Roll

11.5 Litres
O.G: 1047
F.G: Approx 1013
IBU: 37ish

Ingredients
2.0Kg Wey Vienna
150g Special B
85g white sugar (priming)
32g Spalter Select 5.7%AA at 40 mins
1.5 Litre starter of WLP011

Ferment at 16.5*C

I've started including my priming charge as part of my grain bill as I think it gives a more accurate idea of the FG and greater control of final ABV%. Not necessarily a bad thing having slightly less alcohol if I want to have a couple of tallies.

[earle]

An Earle's Stone & Wood clone. I got a bit jealous of barrelboy receiving them from other people in the lotto so thought I should knock out a batch.

A quick bottle filler as this is the first time I've brewed since I've moved, first time this year in fact.
Coopers English Bitter
500g DME
30g Sticklebract Hops (Have them in the freezer, yet to try and didn't have any "English" hops, but these are supposed to be suitable for an English pale ale)
Dry English Ale Yeast

[warra48]

My first brew day since 7 February.
Shoulder surgery meant I was in a sling for 6 weeks, and couldn't really lift anything until now.

American India Pale Ale
23 litres into fermenter
Measured OG 1.066
IBU 52.7 Tinseth
Est Color: 24.6 EBC
Mash 105 min. Boil 105 min.

Halcyon Floor Malted (Thomas Fawcett) (6.9 EBC) Grain 8 51.6 %
Munich, Light (Joe White) (17.7 EBC) Grain 9 31.2 %
Pale Malt, Maris Otter Floor Malted (Thomas Fawcett) (5.9 EBC) Grain 10 10.9 %
Crystal Light (120.0 EBC) Grain 11 1.6 %
Crystal Medium (150.0 EBC) Grain 12 1.6 %
Crystal Dark 216.7 EBC) Grain 14 0.8 %
Chocolate Wheat (Weyermann) (817.5 EBC) Grain 13 0.8 %
Cascade [5.00 %] - First Wort 60.0 min Hop 15 15.5 IBUs
Cascade [5.00 %] - First Wort 5.0 min Hop 16 2.1 IBUs
Columbus (Tomahawk) [14.00 %] - First Wort 60.0 min Hop 17 21.7 IBUs
Cascade [5.00 %] - Boil 60.0 min Hop 18 9.4 IBUs
Cascade [5.00 %] - Boil 10.0 min Hop 20 4.1 IBUs
0.50 Whirlfloc Tablet (Boil 10.0 mins) Fining 19 -
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 21 -
20.0 g Columbus (Tomahawk) [14.00 %] - Boil 1.0 min Hop 22 0.0 IBUs
1.0 pkg San Diego Super Yeast (White Labs #WLP090)
25.0 g Columbus (Tomahawk) [14.00 %] - Dry Hop 7.0 Days Hop 24 0.0 IBUs

Yeast kindly donated by BribieG.

[Sonny]

Wow Wazza! Me too, surgery was on 05Mar and I've been back at work just 1.5 weeks now.
I've still got my fingers crossed but, as I still feel very vulnerable. I hope it worked.
I had a 180 tear, 6 rivets and a bankart injury. Not to mention other big words I don't remember?

Sorry, that really wasn't a recipe was it.
I think I'll have a crack at a gluten free wetpak next for a Silly-yak mate of mine. He misses beer.

[Flux]

I'm in a pale ale zone right now , I have a SNPA in the fermenter at 19C bubbling away nicely , with a Fat Yak and CPA clones aging in kegs and am making a starter for a Hefeweizen for this wkend to mix it up a little. Everyone's drunk all my supplies I have only one beer on tap at the moment so trying to get my stocks back up again.

[SaazGorilla]

My Brewfridge is still out of action, so I've been taking advantage of the cold weather down here to make some ales unassisted by refrigeration.

First up was a Nut Brown Ale, which has been in the bottle about two weeks and is tasting great!. Tastes authentically English, if I do say so meself.

Tin of Black Rock Nut Brown Ale
1kg Sparkling Amber DME
.5 kg Pilsner DME
125g Choclolate Malt (steeped in a Thermos)
20g East Kent Goldings 20 mins
20g East Kent Goldings flameout
Safale S04


A few days ago, I put down a a Yak-ish Pale Ale (at least I hope it is more yak-ish than my last attempt).

Tin of Coopers Canadian Blonde
1kg Golden Light DME
.5 kg Pilsner DME
250g Victory Malt and Best Pils mix ('boiled' at 65C for 50 mins)
10g each Cascade and Nelson Savin 30 min
10g each Cascade and Nelson Savin flameout
Wyeast 1272 American II yeast

[warra48]

Brewing an American Amber Ale today.
30 minutes into the boil, 60 to go.
Gotta run and put in the first hops.

[bullfrog]

Brewing an American Amber Ale today.
30 minutes into the boil, 60 to go.
Gotta run and put in the first hops.

Seems your recovery is going well then, Warra. Good to hear (or read, as the case may be.)

[hyjak]

An RIS is in the fridge going crazy, thought I'd brew it now to taste next winter.
Next up is a simple APA, seriously need to think about converting to jerry drums so I can get 2 brews in the fridge at once. This having to wait business is getting ridiculous.

[rotten]

I'm brewing a Kolsch tonight. Tett hops are under my nose waiting to go in @ 10 mins

Kolsch v1 (Kolsch)

Original Gravity (OG): 1.041 (°P): 10.2
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 4.03 %
Colour (SRM): 3.1 (EBC): 6.1
Bitterness (IBU): 22.1 (Average)

100% Pale Malt

1.7 g/L Hallertau (3.9% Alpha) @ 60 Minutes (Boil)
1 g/L Tettnanger (4% Alpha) @ 10 Minutes (Boil)
Single step Infusion at 64°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with Wyeast 2565 - Kölsch

Recipe Generated with BrewMate

[Bum]

Brewing Classic Styles Scottish 80/- with 80g of heather @10 min.

[Tipsy]

Brewing Classic Styles Scottish 80/- with 80g of heather @10 min.

You'll have to show me your tasting notes on that one Bum, or better still put a bottle in the lotto for me to win.

[Bum]

The only sure-fire way for me to make a dud brew is to plan to give a bottle to another brewer...

I'll be sure to let you know how it works out though.

[Bum]

American Red Ale
Trad Ale, Crisp MO, Munich I, flaked oats, Caraaroma, Caramunich I, pale crystal, Carafa II (last 15 min), OG 1058. Chinook,Columbus, Rakau, IBU 54.

[emnpaul]

Just curious, why Carafa II last 15 mins only?

[squirt in the turns]

To add colour but limit the flavour contribution would be my guess.

[Bum]

Yep.

Such a small addition isn't going to add much flavour anyway but I'm trying out adding all my dark grains at the end. Many brewers report smoother roast flavours following this method. Again, not an issue in this beer, IMO, but I'll stick with the practice for a few more brews.