What's in your fermenter??

sirgiovanni · Post by **sirgiovanni** » Sun Jan 25, 2009 1:36 pm

3 oz. of chocolate will give you about the same color of the New Castle in my 10 gallon batches. If you want something dark like a brown but not stout-like, it's just way too much for that batch size. I like the German Carafa as well, it's tasty. I don't know if you tried the American brown I made but it had 10 oz in 10 gallons and was real dark dark red. Very pretty and very nice full taste you don't get out of purchased browns. Black patent is a bit harsh for me, I don't like the flavor of it myself. Hope that helps!

BM1 · Post by **BM1** » Sun Feb 01, 2009 10:10 pm

Thanks,Chris Alvey, for the chart and the link.Too bad I didn' get it in time.I already brewed it

.Think I'll try that particular malt nextime.However,I beleive that my flavor profile ('stout vs.'dark')may be partly,if not entirely due to high 'SG'.So I may be on the right track w/this in that respect.I did find a beer style guide(http://www.bjcp.org/index.php) that had a definition of 'Dark Lager'and it seemed to be what I've been shooting for.I also changed my hop additions hoping for better head retention[8oz.northern brewer vs.7@60min.and 10oz.halletuer@45min.vs.5@40&15]I'm thinking that if it's a little drier and a litttle maltier,it may just have a chance.Taste at pitching time was realy good.It's blowing like mad right now.

Munton's dry ale yeast @68deg.F
Fermenting room is 67deg.F
No wort temp.taken yet.
Gasses smell great.

john mills · Post by **john mills** » Wed Feb 04, 2009 7:43 pm

Finally got my electricity back on yesterday at 4:00pm Less than 12 hours away from a complete week. In celebration, time to brew today.
I made a Christmas ale to mellow over the long hot summer to come. I used a mixed bag of grains including US 2 row, pilsner, aromatic, biscuit, crystal 40L, Special B, Carapils, Chocolate, and even a pound of regular all purpose flour together with brown sugar, cinnamon, clove, ginger, coriander, dried citrus peels of oranges, clementines, and a lime. Hops used were magnum, premiant, and santium. OG for 6 gallons was 1.080 and depending on which brewing program 47-67 IBU's. I'm hoping the US05 yeast is ready to eat dessert after finishing the oatmeal stout a couple of weeks ago.

sirgiovanni · Post by **sirgiovanni** » Thu Feb 05, 2009 7:29 am

That sounds amazing, please tell me we can trade.

john mills · Post by **john mills** » Thu Feb 05, 2009 9:02 am

No problem. Home brew is for sharing. The left over yeast is eating the fragrant sugars...slow bubbles. The Christmas ale is going to have to sit on the primary yeast for a month now. At OG 1.080 I don't think this will be a problem. I just landed a temp job up in Canada. It may only last 3-4 weeks, but if it lasts longer, I was told I should be able to come home for a weekend before having to return for another 3-4 week stint.

sirgiovanni · Post by **sirgiovanni** » Thu Feb 05, 2009 9:12 am

I can keep an eye on the xmas beer for you while you're gone if you'd like. I'd hate for it to get lonely.

john mills · Post by **john mills** » Fri Feb 06, 2009 10:15 am

That's a rather friendly gesture. But, I believe it'll be just fine next to the aging Imperial Stout, and Flanders Red. It's the little sister to the Imperial Stout (an oatmeal stout), the sweet wheat, and the Nut Brown that's in the keggerator I'll miss the most. I'm just hoping there's some decent beers to be had locally. If not, a beer run to not far off Toronto will have to be planned for the weekends.

Don · Post by **Don** » Sat Feb 07, 2009 6:08 am

Special Bitter
Using White Labs PLATINUM STRAIN - Jan./Feb.
http://www.whitelabs.com/beer/strains_wlp022.html
Style: Special/Best/Premium Bitter
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Time: 90 Minutes

Ingredients:
------------
10.0 lbs Pale Malt, Maris Otter (2.8 SRM)
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM)
4.0 oz Special Roast (50.0 SRM)
1.50 oz Goldings, East Kent [4.50 %] (60 min)
0.50 oz Goldings, East Kent [4.80 %] (20 min)
0.50 oz Goldings, East Kent [4.50 %] (1 min)

Essex Ale Yeast (White Labs #WLP022) [Starter]

Mash Schedule:
Total Grain Weight: 11.50 lb
----------------------------
Mash at 1.25 qt/lb w/RIMS mash system
Step Time Name Description
75 min Mash In Add 13.75 qt of water 151.0 F
10 min Heat to 186.0 F

JohnD · Post by **JohnD** » Sat Feb 07, 2009 6:11 pm

Great day to brew!!!! Made a Scottish Ale today.
8# Maris Otter
1 1/4# Cara Pils
3/4# Munich
3 oz. Roasted Barley
Mash 90 min.@ 156F (5.2 powder added to mash)
1 oz Willamette hops (would have used Fuggles if available) 60 min
Safale 04

OG 1.055

Chris Norrick · Post by **Chris Norrick** » Sun Feb 08, 2009 1:12 pm

It was a very nice day!

I brewed the Fullers London Porter clone from the last BYO. It might be ready for the meeting this month.

This was the first test of several upgrades I did to the brew cart. The ring burner will need some adjustment as it was throwing yellow flames, but overall it worked great. It is so much quieter than those jet burners. The plate chiller worked like magic! The only trouble I had was the hop bag I was using got sucked into the out port of the kettle while I was running the pump to sanitize it. Without the large immersion chiller I normally use, there was no restriction to the whirlpool created with the pump and I got a nice cone of trub right in the middle of the kettle. I could never get this with the immersion chiller in the way. Wort went into the fermenter at 68 deg. I'm going to rig up some sort of inline thermometer to monitor that, I just got lucky on this one.

Fullers London Porter clone
5 gal batch

OG: 1.050

UK Pale Ale Malt (Fawcett Optic Pale) 8lb
UK Brown Malt (Crisp) 1lb 8oz
UK Dark Crystal (Simpsons) 1lb
UK Chocolate Malt (Simpsons) 12.00 oz

60 min Mash @ 152

90 min boil.
1.5 oz Fuggle at 60
.5 oz Fuggle at 15

WLP002 English Ale Yeast

Don · Post by **Don** » Fri Feb 13, 2009 6:14 pm

Style: American Light Lager
TYPE: All Grain
" My DonWeiser "

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Time: 90 Minutes
Mash Time 90 Minutes
IBUs 12
OG 1.050
FG 1.012
Water: 1/2 home Hard filtered 1/2 Spring bottled water

Ingredients:
------------
6.4 oz Rice Hulls (0.0 SRM)
6 lbs 12.8 oz Special Pale Malt (Cargill)
1 lbs 11.2 oz Rice, Flaked (1.0 SRM)
1.00 oz Hallertauer Hersbrucker [3.30 %] (60 min)
1.00 tsp Irish Moss (Boil 15.0 min)
1.00 tbsp PH 5.2 Stabilizer (Mash 90.0 min)
1 Pkgs Pilsen Lager (Wyeast Labs #2007) [Starter 3qts]
Total Grain Weight: 8.90 lb
----------------------------
1.25 qts/# mash.
90 min Saccharification Add 11.13 qt of water for a mash temp. of 149.0 F
Heat to 168.0 F over 20 min 168.0 F and hold for 5 min before fly sparge.

Fly sparge with @ 6.8 gal 168 F. or till kettle has 8 gals.
Ferment @ 10 days at 51 F. then lager for 3 weeks at 38 F.

BM1 · Post by **BM1** » Sun Feb 22, 2009 9:40 pm

English Amber Saturday, February 21, 2009

Beer: English Amber Style: English Old/Strong Ale
Type: Partial mash Size: 5.5 gallons
Color:
20 HCU (~12 SRM)
Bitterness: 30 IBU
OG: 1.071 FG: 1.018

Alcohol: 6.9% v/v (5.4% w/w)
Water: Boil 2gallons water and cool to steeping 156*f
Boil an additional 1galon water and chill to 34*f.

Grain: 6 lb. American 2-row
2 lb. American Vienna
1 lb. American crystal 40L
8 oz. Flaked oats
.5 oz. American chocolate

Mash: 65% efficiency
Mash will be 2 steps.
(1)152*f @1.5qts./lb.of grain.
(2)156*f infusion for Dexedrine development.
Then draw 1st runnings and mash out @ 170*f.

Boil: 60 minutes SG 1.112 3.5 gallons
3 lb. Light dry malt extract
12 oz. Amber dry malt extract
Iris Moss 15 min.

Hops: 20g Galena (11% AA, 60 min.)
1 oz. Kent Goldings (4.8% AA, 60 min.)
1.5 oz. Styrian Goldings (3.5% AA, 30 min.)

Yeast: 1 pkg.Windsor Dry Yeast w/30 min. re hydration.
1/2 pkg.Red Star Champagne Dry Yeast.
Log: Saturday 2/21/2009
Add yeast at 65*f and ferment @ 68*f

Comments/Adjustments: Trouble with mash;Wort would not run clear
unless flow was small stream.2.75 hrs.runoff.Stored in fridge overnigth and
boiled today,2/22/09.All went well.I hope it will be ok.FG=1.071
Pitched @ 64.5*f,Yeast slurry 66.4*f

Hay,I hope this one lives.Almost nothing went right.I shoulda'stopped everything and made sompm'else.

BM1 · Post by **BM1** » Sat Mar 14, 2009 11:27 pm

Cream Ale w/Sweet Orange Peel

Saturday, March 14, 2009

Sweet O'Cream Ale

Brewer: BM1 Email: -
Beer: Sweet O'Cream Ale Style: American Amber Ale
Type: All grain Size: 3 gallons
Color: 14 HCU (~9 SRM)
Bitterness: 28 IBU
OG: 1.063 FG: 1.016
Alcohol: 6.1% v/v (4.8% w/w)
Grain: 7 lb. Marris Otter
4 oz. American crystal 80L Total Grain: 8 lb.
12 oz. Dextrine malt (Cara-Pils)
Boil: 60 minutes SG 1.054 3.5 gallons
4 oz. Lactose
Irish Moss Tbs,Sweet Orange Peel 1/2oz.@ last 15min.
Hops: 12g Northern Brewer (6.5% AA, 60 min.)
8g Cluster (7.9% AA, 40 min.)
4g Kent Goldings (4.8% AA, 15 min.)

Yeast: Nottingham Dry Ale Yeast.

It's gonna be good

Don · Post by **Don** » Sun Mar 15, 2009 9:24 am

Recipe: English IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.5 gal
OG: 1.068 SG
estamited FSG 1.018
Color: 12 SRM
IBU: 47 IBU
Boil Time: 75 Minutes

Ingredients:
------------
13 lbs Maris Otter
12.0 oz Wheat Malt, Ger
8.0 oz Caramel/Crystal Malt - 40L
8.0 oz Victory Malt
6.4 oz Caramel/Crystal Malt -120L
2.00 oz Challenger [6.30 %] (60 min)
0.50 oz Fuggles [3.50 %] (15 min)
1.00 oz Goldings, East Kent [5.40 %] (15 min)
1.00 tsp Irish Moss (Boil 15.0 min)
1.50 oz Goldings, East Kent [5.40 %] (0 min)

1 Pkgs SafAle English Ale (DCL Yeast #S-04)

1.00 tbsp PH 5.2 Stabilizer
Mash 60.0 min at 1.25qts/ # 154Degs.
with 19 qts of 170 degs.

Mashout 2gal.

Batch sparge 7.5 gal in start of boil
Preboil SG 1.060

JohnD · Post by **JohnD** » Sun Mar 15, 2009 4:52 pm

Belgian Blonde brewed 3/14/09 5 gal.

9# Pilsner Malt
1# Belgian Aromatic

Mash 60 minutes 4 gallons @ 148F w/5.2 powder
Sparge 175F water 3.75 gallons (boil volume 6.5 gal)
Add 1# cane sugar
60 min boil
1 oz Tettnanger 60 min,
1 oz Hallertauer 15 min
Yeast nutrient 15 min
WLP 500 Trappist yeast

OG 1.065

OVHA Chat

What's in your fermenter??

Re: What ya brewing??

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English Old/Strong Ale

Re: What ya brewing??

Re: What ya brewing??

Re: What ya brewing??