What's in your fermenter??

[Jeremy Dunn]

Probably my last outdoor brew until spring.

Code: Select all

Belgian Blonde - 2015 hops
--------------------------
Boil Size: 13.98 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 11.00 gal   
Bottling Volume: 10.25 gal
Estimated OG: 1.065 SG
Estimated Color: 5.7 SRM
Estimated IBU: 24.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
23 lbs                Pilsner (2 Row) Bel (2.0 SRM)            Grain         1        83.6 %        
2 lbs                 Corn, Flaked (1.3 SRM)                   Grain         2        7.3 %         
1 lbs 8.0 oz          Munich Malt (9.0 SRM)                    Grain         3        5.5 %         
1 lbs                 Caravienne Malt (22.0 SRM)               Grain         4        3.6 %         
1.00 oz               Wakatu [7.90 %] - First Wort 90.0 min    Hop           5        13.9 IBUs     
1.00 oz               Liberty [4.60 %] - Boil 20.0 min         Hop           6        4.2 IBUs      
1.00 oz               Tettnang [4.30 %] - Boil 20.0 min        Hop           7        3.9 IBUs      
1.00 oz               Liberty [4.60 %] - Boil 5.0 min          Hop           8        1.4 IBUs      
1.00 oz               Tettnang [4.30 %] - Boil 5.0 min         Hop           9        1.3 IBUs      


Mash Schedule: Temperature Mash, Belgian Blonde
Total Grain Weight: 27 lbs 8.0 oz
----------------------------
Name                          Description                         Step Temperat Step Time     
Protein Rest                  Add 43.25 qt of water and heat to 1 131.0 F       15 min        
Amylase/Maltose Rest          Heat to 149.0 F over 10 min         149.0 F       40 min        
Saccharification/Dextrinisati Heat to 158.0 F over 10 min         158.0 F       15 min        
Mash Out                      Heat to 168.0 F over 10 min         168.0 F       15 min        

Sparge: Batch sparge with 3 steps (Drain mash tun , 3.48gal, 3.48gal) of 168.0 F water

[JohnD]

Irish red

[msjulian]

Trying Don's bourbon rye...

[Don]

Looks like you need more bourbon!!!
Save a little for me...
Thanks

[Don]

I've had a couple ask for this recipe

Recipe: A16 Jack & Rye

Recipe Specifications
--------------------------
Boil Size: 8.50 gal
Batch Size: 6.00 gal
Bottling: 5.75 gal
Original OG: 1.052 SG

Finish OG: 1.011
Color: 4.9 SRM
IBU: 21.2 IBUs
Boil Time: 60 Minutes
Mash Time: 60 Minutes at @1.4 qt/lb

Ingredients:
------------
Amt Name
1-2 lbs Rice Hulls
6 lbs 4.8 oz Pale Malt (2 Row) US
4 lbs Rye Malt (3.7 SRM)
3 lbs 4.0 oz White Wheat Malt (2.5 SRM)
1.40 oz Willamette [5.00 %] - Boil 60.0 min
0.50 oz Willamette [5.00 %] - Boil 0.0
2.0 pkg Safale American (DCL/Fermentis #US-05)


Mash Schedule:
----------------------------
Mash Temp 152.0 F 60 min
Raise to Mash Out Heat to 170.0 F 170.0 F 10 min

Sparge: Fly sparge with 5.0 gal water at 170.0 F


Secondary:
Add 2 oz. med. oak cubes (that have been soaked) into keg or secondary for up to 7 days. Taste every day or so until you get the bourbon taste your looking for. See Notes*
Notes:
-----

Nice clean beer but it needs some flavoring to make it stand out, fruit, coffee, chocolate? or bourbon (oak).


Pour 6 oz Jack Daniel whiskey or (whiskey / bourbon of choice) over 2 oz Med. Toast oak cubes in pint jar and sealed for 5 days (the oak will soak up @ 1/2 of the whiskey) for use in secondary, discard whiskey and only add cubes. @3 - 7 days or until taste you want..

[john mills]

discard whiskey and only add cubes.

On second thought!

[Chris Norrick]

I'M BACK!!!

Converted the small bathroom in my new basement into a micro electric brew shack.

Batch #93:
Made a half-batch of "New World Blonde" inspired by a recipe in Gordon Strong's "Modern Homebrew Recipes" using Citra and Nelson Sauvin hops using only the late hop bursting technique and a late whirlpool addition. Trying out the California Ale V yeast. Used some weird ass Swaen Munich Light 5 L malt from the Netherlands I found at Webber Eq.

[SkyBrew]

WELCOME BACK CHRIS!!!!!!!!!!!!!

[Jam095]

I'M BACK!!!

Converted the small bathroom in my new basement into a micro electric brew shack.

Batch #93:
Made a half-batch of "New World Blonde" inspired by a recipe in Gordon Strong's "Modern Homebrew Recipes" using Citra and Nelson Sauvin hops using only the late hop bursting technique and a late whirlpool addition. Trying out the California Ale V yeast. Used some weird ass Swaen Munich Light 5 L malt from the Netherlands I found at Webber Eq.

Hallelujah!!!

[Don]

Congrads, can't wait to try it.

[Chris Norrick]

Made a small batch of cider today. It was a Brewers Best kit I forgot I had from when CYO was in business. Ditched the directions. It is a spiced apple concentrate that calls for 2lbs of dextrose in 6 gallons. Instead I just diluted it to 15 brix which looked to be about 3 gallons and used US-05 yeast with a good dose of yeast nutrient and oxygen. I will discard the "spice packet" and "sweetener packet " and back sweeten with some more Apple concentrate. Damn quick brew with no boiling to do! In and outin less than an hour.

[Don]

Helping my neighbor do a partial mash Oatmeal Stout. It's more work than my regular all mash.


My brew: Barleywine
14 pale malt
7 Marris Otter
1/2 20L
1/2 40L
4.5oz 60L
4oz 120L
3oz Special B

1oz Cascade 75 min
1# Clover Honey 60 min
2 oz Warrior 60 min
1 oz Centennial 20 min
1 oz Cascade 5 min
1 oz Warrior 2 min
1 oz Cascades 0 min
1 oz Centdnnial 0 min

Dry hop with Cascade and Centennial

OG 1.112
FG 1.021

[Jam095]

Amarillo Wheat- 2 gal. batch.

[Chris Norrick]

Made a batch of Dark Mild on the Half-Batch Bathroom Brewery indoor induction system last weekend. I've taken over the tiny basement bathroom as my indoor brewery. I use an insulated cooler in the walk-in shower as the ferment chamber. It's cold down there so I'm currently using an old heating pad, sleeping bag, and temp controller to maintain proper fermentation temps.

I picked up one of these 1000 W immersion heaters from Amazon: http://amzn.com/B00PFZFK78 to speed up getting to strike temp. There is a similar version that is higher watt but is chrome plated. It rusted during testing in just water so I sent it back. The 1000 W version is aluminum. This is a cheap version of a "heat stick" that you see around the DIY homebrew sites and is essential an electric element used in a water heater. I would strongly recommend connecting it to GFCI as it is very cheaply made in China. Never remove it from liquid while it is plugged it or it will burn the fuse out and will be ruined. Even though it is less than $10 it does work as advertised and using it plus the induction plate got 5 gallons of water from 50 F to 158 F in a little less than 30 minutes.

I ended up using the stick heater during the boil as well to test it out and it really gets a hard boil going. The induction plate alone will get a low boil and I sometimes partial cover the pot with the lid to maintain a medium boil. The stick really got it going leaping and splashing out of the pot and I would occasionally unplug it to reduce the boil off rate.

Total brew day was 4.5 hours.

Pic of the Half-Batch Bathroom Brewery:

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[Chris Norrick]

Following Don and making some yeast starter from some old grain from 2013. I still have half a bag. Free to good home.