What's in your fermenter??

[sirgiovanni]

9.3% Christmas Ale

[Chris Norrick]

Got one more Stout in on Sunday with my dad! Hope it's a winner!

[ArtCox]

"Fat Bastard" Heavy Scottish Ale. Elizabeth's favorite.

[Jeremy Dunn]

Brewing another split batch.

Using this base recipe, I'll separate half and ferment with Wyeast 3726 (Farmhouse Ale) and later dry-hop. Then, with the remaining wort, I'll add D-90 syrup and ferment with Wyeast 1214 (Belgian Abbey). Hopefully I'll get 2 distinct beers even though they may somewhat fall out of category.

Code: Select all

Recipe Specifications
--------------------------
Boil Size: 15.02 gal
Post Boil Volume: 13.52 gal
Batch Size (fermenter): 12.00 gal   
Bottling Volume: 11.25 gal
Estimated OG: 1.065 SG
Estimated Color: 6.3 SRM
Estimated IBU: 23.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.6 %
Boil Time: 90 Minutes


Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
22 lbs                Pilsner (2 Row) Bel (2.0 SRM)            Grain         1        77.2 %        
2 lbs                 Munich Malt (9.0 SRM)                    Grain         2        7.0 %         
1 lbs                 Biscuit Malt (23.0 SRM)                  Grain         3        3.5 %         
1 lbs                 Melanoiden Malt (20.0 SRM)               Grain         4        3.5 %         
1 lbs                 Wheat Malt, Ger (2.0 SRM)                Grain         5        3.5 %         
1 lbs 8.0 oz          Cane (Beet) Sugar (0.0 SRM)              Sugar         6        5.3 %         
3.00 oz               Goldings, USA [4.00 %] - Boil 60.0 min   Hop           7        16.5 IBUs     
2.00 oz               Saaz [4.00 %] - Boil 20.0 min            Hop           8        6.7 IBUs      


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 28 lbs 8.0 oz
----------------------------
Name                  Description                           Step Temperat Step Time     
Protein Rest          Add 35.75 qt of water at 130.7 F      122.0 F       30 min        
Saccharification      Add -0.00 qt of water and heat to 150 150.0 F       45 min        
Mash Out              Heat to 168.0 F over 10 min           168.0 F       10 min        

[Michael Erwin]

Greg Noonan's 1991 Scottish 60/-. Brewing this as a starter for my Wyeast 1768 culture. Looking forward to a malty fall and winter this year. Slainte mhath!

[msjulian]

Tis the season... three weeks, three brews. Irish red, german alt, czech pilsner.

That we give me 7 styles on tap for Christmas while the czech lagers away for the spring thaw

[sirgiovanni]

9.9% Artisinal Brown

[BREWsmith]

5 gallons of saison and 5 gallons of mystery pilsner.

Word to the wise...don't store yeast in a gravy jar lest your wife thinks its gravy gone bad and tosses it out. This left me with only enough French Saison yeast for five gallons. The mystery pilsner is the remaining 5 gallons dosed with Saflager but frementing at ale temperature.

[Don]

Word to the wise...don't store yeast in a gravy jar lest your wife thinks its gravy gone bad and tosses it out.

And your putting the blame on your wife?
Even I know not to use current kitchen utensils in the brewery.

[msjulian]

Czech Pils just out of primary. Now its time to lager for a bit

IMG_20121207_205015_193.jpg

[Jeremy Dunn]

IPA using some Falconer's Flight 7C's I forgot about in the freezer.

[Savage]

Little Redheaded Girl - Irish red

[sirgiovanni]

6.8 Amber Brett Brux

[Jam095]

IPA
O.G. 1.064
SRM. 8.5
IBU's 81.4

[KennyPurcell]

"Only Mostly Dead Guy" Ale - 2 days in and fermenting along (giving US05 a try in place of Pacman)
OG 1072
34 IBU
10.3 SRM

Pillow Biter DIPA - 10 days in, ready to dry hop today
OG 1075
163 IBU
5.8 SRM