What's in your fermenter??

[damianwinter]

Roasted pecan coffee milk stout

[Jam095]

Milkshake NEIPAWIT ("My Milkshake Brings All the Hops From the Yard")

Style: Unassigned OG: 1.067
Type: All Grain FG: 1.014
Rating: 0.0 ABV: 6.94 %
Calories: 218 IBU's: 29.38
Efficiency: 70 % Boil Size: 7.14 Gal
Color: 5.0 SRM Batch Size: 5.25 Gal
Preboil OG: 1.054 Boil Time: 90 minutes

Fermentation Steps
Name Days / Temp
Primary 1 days @ 68.0°F
Primary 1 days @ 69.0°F
Primary 1 days @ 70.0°F
Primary 1 days @ 71.0°F
Primary 10 days @ 72.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
8.00 lbs 53.33 % Rahr 2-Row 60 mins 1.035
5.00 lbs 33.33 % Rahr White Wheat 60 mins 1.038
1.00 lbs 6.67 % Oats, Flaked 60 mins 1.037
1.00 lbs 6.67 % Lactose 10 mins 1.030

Hops
Amount IBU's Name Time AA %
0.75 ozs 22.88 Centennial 60 mins 9.60
1.00 ozs 3.55 Citra 2 mins 13.20
1.00 ozs 2.96 Mosaic 2 mins 11.00
1.00 ozs 0.00 Citra 0 mins 13.20
1.00 ozs 0.00 Mosaic 0 mins 11.00
2.00 ozs Centennial 7 days 10.00
2.00 ozs Citra 7 days 13.20
2.00 ozs Mosaic 7 days 14.00

Yeasts
Amount Name Laboratory / ID
2.00 pkg Belgian Wit Ale White Labs 0400

Additions
Amount Name Time Stage
3.40 g Gypsum 00 mins Mash
3.40 g Calcium Chloride 00 mins Mash
4.30 ml Lactic Acid 00 mins Mash
0.50 oz Orange Peel 10 mins Boil
0.50 oz Lemon 10 mins Boil

Mash Profile
(none)

Carbonation
(none)

Notes
8.6 gal RO water (BIAB)
Mash @ 151 for 75 min.
Mash out to 167
90 min boil
Add Whirlfloc and yeast nutrient at 15 min mark

http://www.iBrewMaster.com Version: 1.536



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[Jeremy Dunn]

That looks interesting!

[windman]

Saison

[Jeremy Dunn]

Oatmeal Stout

9 lbs special pale
1 lb Patagonia crystal 90
1 lb flaked oats
8 oz Patagonia black pearl malt
8 oz Bairds chocolate malt
8 oz Simpsons golden naked oats
3 oz Simsponsroasted barley

1.5 oz UK Challenger hops

WLP004 Irish Ale yeast

[JohnD]

Munich Dunkel

[Jam095]

Oktoberfest

Style: Octoberfest/Marzen OG: 1.053
Type: All Grain FG: 1.012
Rating: 0.0 ABV: 5.37 %
Calories: 173 IBU's: 25.04
Efficiency: 72 % Boil Size: 7.50 Gal
Color: 11.0 SRM Batch Size: 5.25 Gal
Preboil OG: 1.041 Boil Time: 90 minutes

Fermentation Steps
Name Days / Temp
Primary 10 days @ 55.0°F
Daicetyl rest 3 days @ 68.0°F
Lager 90 days @ 34.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
10.00 lbs 88.89 % Weyermann Munich I 60 mins 1.038
0.50 lbs 4.44 % Melanoiden Malt 60 mins 1.037
0.50 lbs 4.44 % Carared 60 mins 1.035
0.25 lbs 2.22 % Briess Carapils 60 mins 1.034

Hops
Amount IBU's Name Time AA %
0.50 ozs 25.04 Bravo 60 mins 14.00

Yeasts
Amount Name Laboratory / ID
2.00 pkg Saflager W-34/70 Fermentis W-34/70

Additions
Amount Name Time Stage
3.90 g Gypsum 00 mins Mash
4.40 g Calcium Chloride 00 mins Mash
2.60 ml Lactic Acid 00 mins Mash

Notes
8.5 gal RO water (BIAB)
Mash @ 153 for 75 min
Pull .5 gal with 20 min remaining, and boil for 15 min. Return to main mash
Mash out at 167

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[Jeremy Dunn]

Spring Saison
8 gallons

10 lbs Castle Pils
3 lbs Best Spelt Malt
1 lbs Weyermann Barke Munich
14 oz Best acidulated malt
1.5 lbs dextrose

1.25 oz German tradition @ 60 min
1 oz East Kent Goldings @ 30 min
1 oz Styrian Goldings @ 30 min
1 oz East Kent Goldings @ 10 min
1 oz Styrian Goldings @ 10 min

5 gallons fermented with Wyeast 3724
The remaining fermented with the sour yeast from Jill and Aaron/Bloomington homebrew club.

[Jeremy Dunn]

English Golden Ale (5.5 SRM)
5 gallons

6 lbs Special Pale
3 lbs Pilsner
1 lbs Wheat Malt
8 oz Caravienna
4 oz Victory

1 oz Challenger @ 60 min
.5 oz East Kent Goldings @ 30 min
1.5 oz East Kent Goldings @ 10 min
1 oz Centennial @ flameout

"pale ale" water profile targeting 300 ppm sulfate.

Wyeast 1098 British Ale Yeast

[Jam095]

Milkshake NEIPAWIT ("My Milkshake Brings All the Hops From the Yard")

Style: Unassigned OG: 1.067
Type: All Grain FG: 1.014
Rating: 0.0 ABV: 6.94 %
Calories: 218 IBU's: 29.38
Efficiency: 70 % Boil Size: 7.14 Gal
Color: 5.0 SRM Batch Size: 5.25 Gal
Preboil OG: 1.054 Boil Time: 90 minutes

Fermentation Steps
Name Days / Temp
Primary 1 days @ 68.0°F
Primary 1 days @ 69.0°F
Primary 1 days @ 70.0°F
Primary 1 days @ 71.0°F
Primary 10 days @ 72.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
8.00 lbs 53.33 % Rahr 2-Row 60 mins 1.035
5.00 lbs 33.33 % Rahr White Wheat 60 mins 1.038
1.00 lbs 6.67 % Oats, Flaked 60 mins 1.037
1.00 lbs 6.67 % Lactose 10 mins 1.030

Hops
Amount IBU's Name Time AA %
0.75 ozs 22.88 Centennial 60 mins 9.60
1.00 ozs 3.55 Citra 2 mins 13.20
1.00 ozs 2.96 Mosaic 2 mins 11.00
1.00 ozs 0.00 Citra 0 mins 13.20
1.00 ozs 0.00 Mosaic 0 mins 11.00
2.00 ozs Centennial 7 days 10.00
2.00 ozs Citra 7 days 13.20
2.00 ozs Mosaic 7 days 14.00

Yeasts
Amount Name Laboratory / ID
2.00 pkg Belgian Wit Ale White Labs 0400

Additions
Amount Name Time Stage
3.40 g Gypsum 00 mins Mash
3.40 g Calcium Chloride 00 mins Mash
4.30 ml Lactic Acid 00 mins Mash
0.50 oz Orange Peel 10 mins Boil
0.50 oz Lemon 10 mins Boil

Mash Profile
(none)

Carbonation
(none)

Notes
8.6 gal RO water (BIAB)
Mash @ 151 for 75 min.
Mash out to 167
90 min boil
Add Whirlfloc and yeast nutrient at 15 min mark

http://www.iBrewMaster.com Version: 1.536



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Just thought I'd share something interesting about this beer. I'm near the bottom of the keg and drawing quite a bit of yeast with each pour, and it has gotten rather spicy/peppery. Still very citrus forward though.

[Jeremy Dunn]

Helles (5.5 gallons)

10 lbs Weyermann pils
1 lbs Weyermann Munich 1
4 oz carapils
4 oz aromatic

1 oz hallertau @ 60 min
1 oz hallertau @30 min
1 oz hallertau @ 10 min

Saflager 34/70 yeast

[Jam095]

Belgian Dubbel

Style: Belgian Dubbel OG: 1.072
Type: All Grain FG: 1.012
Rating: 0.0 ABV: 7.60 %
Calories: 248 IBU's: 21.55
Efficiency: 70 % Boil Size: 7.75
Color: 33.3 SRM Batch Size: 5.25 Gal
Boil Time: 90 minutes

Fermentation Steps
Name Days / Temp
Primary 3 days @ 71.0°F
Primary 1 days @ 72.0°F
Primary 21 days @ 73.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
10.00 lbs 62.14 % Dingemans Pilsen 60 mins 1.037
3.00 lbs 18.64 % Weyermann Munich I 60 mins 1.038
1.00 lbs 6.21 % Aromatic Malt 60 mins 1.036
8.00 ozs 3.11 % Special B Malt 60 mins 1.030
8.00 ozs 3.11 % Carafoam 60 mins 1.033
1.50 ozs 0.58 % Chocolate Malt 60 mins 1.028
1.00 lbs 6.21 % Candi Sugar, Dark 0 mins 1.036

Hops
Amount IBU's Name Time AA %
0.45 ozs 17.85 Bravo 60 mins 14.00
0.50 ozs 3.70 Czech Saaz 30 mins 3.40

Yeasts
Amount Name Laboratory / ID
1.0 pkg Abbey Ale White Labs 0530

Additions
Amount Name Time Stage
4.30 g Gypsum 00 mins Mash
3.50 g Calcium Chloride 00 mins Mash
3.50 ml Lactic Acid 00 mins Mash

Notes
Pitch Trappist Single yeast cake
8.65 gal strike water (BIAB)
Dough in @ 158
Mash @ 150 for 90 min.
90 min boil.
NOTE: add candy sugar once fermentation begins to slow

[JohnD]

Dry stout

[tAYLOR.bRUMMETT]

NEIPA x 4
17 gallon batch

Divided up into 4 carboys with 4.25 gal in each and 4 different yeasts:
- Imperial Yeasts Dry Hop
- Imperial Yeasts Juice
- Omega Yeasts Tropical IPA
- Wyeast 1318 London III




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[windman]

Hefeweisen!!!