What's in your fermenter??

[Jam095]

Rye Saison- recipe from BYO

http://byo.com/mead/item/2822-saison-a- ... ll-seasons
(Scroll way down for recipe)

Subbed out a few ingredients with what I had in stock.
I subbed out 6 Row for Europils, and cut it back to 9 lbs even.
Also subbed out Nugget for Chinook
And turbinado for homemade light candi sugar (since I had it).
Also trying out the Belle Saison yeast.

[Jeremy Dunn]

Also brewed a saison this weekend. Hoping this will turn out hop-forward and a little grassy by using a bunch of low alpha acid continental hops. Also using WLP566 which is new to me.

Code: Select all

Spring 2017 Saison
--------------------------
OG: 1.058 SG
Color: 4.7 SRM
IBUs: 32.2 IBUs

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
7 lbs                 Pilsner (Weyermann) (1.7 SRM)            Grain         1        58.3 %        
2 lbs 8.0 oz          Wheat Malt, Pale (Weyermann) (2.0 SRM)   Grain         2        20.8 %        
1 lbs                 Munich Malt (9.0 SRM)                    Grain         3        8.3 %         
8.0 oz                Caravienne Malt (22.0 SRM)               Grain         4        4.2 %         
1 lbs                 Invert Sugar (0.0 SRM)                   Sugar         5        8.3 %         
1.00 oz               Hallertauer [3.90 %] - Boil 60.0 min     Hop           6        10.7 IBUs     
1.00 oz               Hallertauer [3.90 %] - Boil 30.0 min     Hop           7        8.2 IBUs      
1.00 oz               Strisslespalt [2.00 %] - Boil 30.0 min   Hop           8        4.2 IBUs      
1.00 oz               Hallertauer [3.90 %] - Boil 10.0 min     Hop           9        3.9 IBUs      
1.00 oz               Saaz [3.20 %] - Boil 10.0 min            Hop           10       3.2 IBUs      
1.00 oz               Strisslespalt [2.00 %] - Boil 10.0 min   Hop           11       2.0 IBUs      
1.0 pkg               Belgian Saison II Yeast (White Labs #WLP Yeast         12       -         

[damianwinter]

Firestone Walker Wookey Jack Clone!

Brew Type: All Grain
Batch Size: 5.50 gal
Boil Volume: 7.46 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %

Batch Size: 5.50 gal
Boil Volume: 7.46 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %

Ingredients Amount Item
13.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.1 %
1.66 lb Rye Malt (4.7 SRM) Grain 9.9 %
0.50 lb Cara-Rye (70.0 SRM) Grain 3.0 %
0.50 lb Carafa III (525.0 SRM) Grain 3.0 %
0.50 lb Wheat (Midnight) (550.0 SRM) Grain 3.0 %
0.50 oz Magnum [13.00%] (90 min) Hops 20.0 IBU
1.00 oz Citra [12.40%] (25 min) Hops 24.8 IBU
1.00 oz Amarillo Gold [8.50%] (25 min) Hops 17.0 IBU
1.75 oz Amarillo Gold [8.50%] (0 min) Hops -
1.75 oz Citra [12.40%] (0 min) Hops -
1.00 oz Amarillo Gold [8.50%] (Dry Hop#1 3 days) Hops -remove then add dryhop #2
1.00 oz Citra [12.40%] (Dry Hop#1 3 days) Hops -remove then add dryhop #2
1.00 oz Amarillo Gold [8.50%] (Dry Hop #2 4 days) Hops -
1.00 oz Citra [12.40%] (Dry Hop #2 4 days) Hops -

(White Labs #WLP002) [Starter 2500 ml]

Mash @ 145-148 for 60 min
Increase to 155 for 10 min, then sparge

Estimated Original Gravity: 1.080 SG
Estimated Final Gravity: 1.015 SG
Estimated Color: 39.6 SRM
Bitterness: 61.8 IBU
Estimated Alcohol by Volume: 8.6 %


Ferment at ~62 for 10 days.

[Chris Norrick]

CREAM ALE! That's right. I brew.

[msjulian]

American Barley Wine #116
All Grain Recipe
Batch Size: 6.00 gal
Boil Size: 9.55 gal
Color: 17.9 SRM
Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 73.5 IBUs
Boil Time: 120 min
Est OG: 1.111 (26.2° P)
Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.020 SG (5.1° P)
ABV: 12.2%

Ingredients:
9.50 gal Newburgh (Strike)
4.25 gal Newburgh (Sparge)
4.00 g Calcium Chloride (Strike) (Mash 60 min)
4.00 ml Lactic Acid (Strike) (Mash 60 min)
2.00 ml Lactic Acid (Sparge) (Mash 60 min)
22 lbs 0.00 oz Pale Malt - Weyermann (3.3 SRM)
1 lbs Caramel Malt - 20L (Briess) (20.0 SRM)
1 lbs Caramel Malt - 80L 6-Row (Briess) (80.0 SRM)
4.00 oz Pale Chocolate - Thomas Fawcett (180.0 SRM)
4.00 oz Special B Malt (180.0 SRM)
2.00 oz Columbus (Tomahawk) [13.4%] - Boil 60 min
0.75 oz Magnum [12.4%] - Boil 60 min
1.00 Recirculate Chiller (Boil 20 min)
1.00 tsp Yeast Nutrient (Boil 15 min)
1.00 oz Amarillo [8.7%] - Boil 0 min
1.00 oz Centennial [9.7%] - Boil 0 min
1.00 oz Chinook [12.1%] - Boil 0 min
1 pkgs Safale American (DCL/Fermentis #US-05)

Bottle carb/condition

I will be in the need of a corker if anyone has one to loan...

[Jam095]

Dunkles Weissbier

Up next- Weizenbock!

[damianwinter]

Czeched out American lager

[wuertzBräu]

After brewing a stretch of very heavy beers, I'm ringing in the Spring with a simple IPA (Citra and Cascade; for Brewbeque)

I did a ~7 gallon batch, and I'm fermenting half with S04 and the other half with US05

[Chris Norrick]

Simple American Wheat with some honey malt and El Dorado bittering hops, late hopped with US Azacca and NZ Motueka. The wheat was Weyermann Floor-Malted Bohemian Wheat Malt. Part of their heirloom series. It's some of the random stuff I picked up in the Rebel Brewer leftovers sale.

[JohnD]

English brown ale

[tAYLOR.bRUMMETT]

Double NEIPA
El Dorado, Denali and Ekuanot Hops. Minimal boil additions, extended whirlpool, then ran through an oz of cascade in the hopback on the way to the fermenter. Heavy dry hopping in its future. Destination: UpCup


Sent from my iPhone using Tapatalk

[SkyBrew]

Nice! I am disappointed with my NEIPA. not nearly cloudy enough and not enough hop aroma... back to the drawing board..

[damianwinter]

Nice! I am disappointed with my NEIPA. not nearly cloudy enough and not enough hop aroma... back to the drawing board..

Did you try low boil on your NEIPA. That's what I found to be best leaving hazy proteins. When I get home I post picture of my Neipa see if it's hazy enough for ya

[SkyBrew]

I did not. I also did not ferment under pressure.

I just kegged it so I'm going to re-evaluate after a few days. I am now skeptical about dry hoping during active fermentation though.

[damianwinter]

I did not. I also did not ferment under pressure.

I just kegged it so I'm going to re-evaluate after a few days. I am now skeptical about dry hoping during active fermentation though.

The ferment under pressure in my opinion is Bullsh*t for a NEipa. Jamil Zanichief words too. Very few styles benefit from pressure fermenting most often a Belgian style will control different esters. The low boil and left over proteins will get you that hazy effect needed for style. On your hop aroma from dry hoping while fermenting did you add them after primary was almost finished. This is just my opinion on adding hops while fermenting. In a scientific out look of the hops and oils/compounds aromas. While dry hoping during the time of fermentation you have positive and negative compounds your hops positive and the co2 negative they attach to each other and the aromas are getting expelled with the co2.