What's in your fermenter??

ArtCox · Post by **ArtCox** » Sat Apr 30, 2011 3:37 pm

My all grain Irish Red, thanks Don for the Yeast.

Dwayne_Delaney · Post by **Dwayne_Delaney** » Sun May 01, 2011 4:12 pm

Über Amber

Amount_____________Item
8 lbs......................Pilsner (2 Row) German
4 lbs......................Munich Malt
1 lbs......................Caramunich Malt
8.0 oz....................Melanoiden Malt
1.00 oz...................German Magnum [10.50 %] (60 min)
2.00 oz...................Summit [18.50 %] (5 min)
1 Pkgs....................Fermentis Yeast US-05

I brewed this last year with Amarillo at 5 min and liked it, thought I would try Summit this time.

sirgiovanni · Post by **sirgiovanni** » Tue May 03, 2011 10:10 pm

8.5% blueberry supernova.
PS - FU mountain Dew for stealing my name.

Ritchie · Post by **Ritchie** » Sun May 08, 2011 6:14 am

BIG BREW BAY

A Irish Red all grain 5gal batch

10 LB Brewers Malt 2-Row (Briess)
5.9 oz Caramel Malt - 120L (Briess)
5.9 oz Caramel Malt - 40L (Briess)
4.0 oz Roasted Barley

1.2 oz Golding hops pellets

Nottingham Yeast

This ended up darker than i normally make

Ritchie

BM1 · Post by **BM1** » Sun May 08, 2011 2:42 pm

N.H.B.Day ( Big Brew ) Special

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.0 9.00 lbs. Pale Malt(2-row) America 1.0360 3
16.7 2.00 lbs. Munich Malt(light) America 1.0330 10
8.3 1.00 lbs. Cara 20 Malt Belgium 1.0300 20

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
37.00 g. Magnum Pellet 13.00 54.7 60 min.
21.00 g. Fuggle Pellet 4.60 5.5 15 min.
7.35 g. Fuggle Pellet 4.60 0.8 5 min.

Yeast
-----

Saflager s-23 Dry Yeast

Pitched @ 73 deg..... zero lag time

Set into 62 deg. fern. chest ( 9 cft. frzr ) @ 62 deg.
One inch foam cap next AM.

BREWsmith · Post by **BREWsmith** » Mon May 09, 2011 8:41 am

I couldn't let the Big Brew brewers (say that three times real fast!) have all the fun, so I squeezed in a brew session yesterday afternoon after the obligatory Mother's Day activities.
http://hopville.com/recipe/639264/scott ... ome-change

Dutch · Post by **Dutch** » Tue May 10, 2011 4:03 pm

Klassic Kolsch

Dwayne_Delaney · Post by **Dwayne_Delaney** » Sat May 14, 2011 10:23 pm

Jack Rabbit Stout
8 lbs Pale Malt, Maris Otter
1 lbs Barley, Flaked
8.0 oz Caramel/Crystal Malt -120L
8.0 oz Pale Chocolate
4.0 oz Black (Patent) Malt
4.0 oz Chocolate Wheat Malt
4.0 oz Roasted Barley
2.00 oz Fuggles [4.00 %] (60 min)
1.00 oz Fuggles [4.50 %] (15 min)
4.00 oz Fresh-Roasted Coffee beans (Secondary 2.0 days)
750.00 ml Jack Daniels (Bottling)
1 Pkgs SafAle English Ale (DCL Yeast #S-04)

JohnD · Post by **JohnD** » Sun May 15, 2011 8:50 am

Made Hefeweizen yesterday.

It's about to crawl out of the fermenter this morning!

BREWsmith · Post by **BREWsmith** » Tue May 31, 2011 5:04 pm

I calibrated my thermometers, rebuilt by fermenter valves, mashed in at 152, and am fermenting at 67 degrees. If I have attenuation issues with this beer, it won't be because I didn't mind my p's and q's.
http://hopville.com/recipe/683359/ameri ... nickel-ipa

Don Armstrong · Post by **Don Armstrong** » Mon Jun 06, 2011 7:49 am

I brewed an Irish Red yesterday.

10.3 lbs Marris Otter
5.0 oz Cara-pils
3.75oz Chocolate

0.5oz Columbus @ 60min
0.5oz Challenger @ 5mins

Safale US-05, fermenting at °66

cheers!

SkyBrew · Post by **SkyBrew** » Sat Jun 11, 2011 1:42 pm

This is the recipe for the Fire Eater Pepper Ale that I am bringing to the zoobrew tonight.

RHCP Ale Recipe
9.75lbs Rahr 2 Row Malt
1.75lbs German Munich Malt
1lbs Simpsons Medium Crystal
.5lbs Briess Carapils
1tbsp Irish Moss (15mins)
.5oz Citra Hops Whole Leaf (60mins)
.5oz Cluster Hops Whole Leaf (20mins)
.5oz Nugget Hops Whole Leaf (10mins)
(2-4) Anaheim Peppers
(2-4) Poblano Peppers
(10-15) Jalepeno Peppers
(15-20) Serrano Peppers
Add Peppers last 10mins
White Labs WLP005 British Ale
OG 1.0515
Mash at 155 F 60 Mins
Sparge @ 170 F
60 min Boil
Chop all the peppers up and put them in a ziplock baggy, freeze them for at least 2-3 days before brewing to break down the cellular wall. De-thaw before brew. Strain hops and peppers out as much as possible when adding to fermenter. Ferment one week in primary and one week in secondary.

ArtCox · Post by **ArtCox** » Mon Jun 13, 2011 2:43 pm

5.00 lb Pale Malt (2 Row)
4.00 lb Wheat Malt, Ger
1.00 lb Cara-Pils/Dextrine
2.00 oz Styrian Goldings
1.00 oz Coriander Seed
1.00 oz Orange Peel, Sweet
3.00 lb Honey
Hefeweizen Ale (White Labs #WLP300)

Chris Norrick · Post by **Chris Norrick** » Tue Jun 14, 2011 7:40 am

SkyBrew wrote:This is the recipe for the Fire Eater Pepper Ale that I am bringing to the zoobrew tonight.

How did it go over? Novelty beers seem to rule these things.

Michael Erwin · Post by **Michael Erwin** » Tue Jun 14, 2011 9:35 am

SkyBrew wrote: (2-4) Anaheim Peppers
(2-4) Poblano Peppers
(10-15) Jalepeno Peppers
(15-20) Serrano Peppers

Damn good beer!

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