What's in your fermenter??

[Jeremy Dunn]

100% centennial IPA

[Jam095]

German Pils

[Jam095]

Tripel Karmeliet “clone”

[sstrait]

Coffee dipa and a regular dipa sans coffee. Half and half!

[Jeremy Dunn]

Belgian Blonde

12 lbs castle pils
1 lb flaked corn
12 oz caravienna
6 oz munich
6 oz aromatic

1.5 oz perle @ 60 min
1 oz saaz @ 10
1 oz saaz @ 5

Wyeast 3522

[Jam095]

Belgian Blonde

12 lbs castle pils
1 lb flaked corn
12 oz caravienna
6 oz munich
6 oz aromatic

1.5 oz perle @ 60 min
1 oz saaz @ 10
1 oz saaz @ 5

Wyeast 3522

Jeremy, I just kegged my Belgian Blonde on 12/1, so we should compare when they are both ready. I used WLP 530 in mine, then repitched into my Tripel Karmeliet "clone".

My 100% Centennial IPA is also ready.

That reminds me, I still have 3 lbs. of Centennials vacuum sealed in the freezer for sale. $7 lb!

[JohnD]

Old Ale

[tAYLOR.bRUMMETT]

Belgian Pale Ale Hybrid
10 Gallon

18lb Castle Pils

1.5oz Denali @ 60
5oz Citra @ 30 min whirlpool
3oz El Dorado @ Hopback
2oz Denali @ Hopback

Split 5 gallons and pitched 2 yeasts:
Wyeast 3522
Wyeast 3787

[Jam095]

Sam Adams Boston Lager Clone

Boston Lager

Style: Premium American Lager OG: 1.050
Type: All Grain FG: 1.011
Rating: 0.0 ABV: 5.11 %
Calories: 163 IBU's: 31.97
Efficiency: 74 % Boil Size: 6.75 Gal
Color: 10.5 SRM Batch Size: 5.00 Gal
Preboil OG: 1.041 Boil Time: 90 minutes

Fermentation Steps
Name Days / Temp
Primary 7 days @ 55.0°F
Diacetyl Rest 7 days @ 68.0°F
Lager 30 days @ 34.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
5.00 lbs 49.50 % Pale Malt (2 Row) US 60 mins 1.036
4.35 lbs 43.07 % Weyermann Munich I 60 mins 1.038
0.75 lbs 7.43 % Caramel/Crystal Malt - 60L 60 mins 1.034

Hops
Amount IBU's Name Time AA %
2.00 ozs 28.57 Hallertauer 60 mins 3.80
0.35 ozs 2.42 Tettnang 15 mins 3.70
0.18 ozs 0.51 Hallertauer 5 mins 3.80
0.17 ozs 0.47 Tettnang 5 mins 3.70
0.50 ozs Hallertauer 7 days 4.00

Yeasts
Amount Name Laboratory / ID
2.00 pkg Saflager W-34/70 Fermentis W-34/70

Additions
Amount Name Time Stage
4.10 g Gypsum 00 mins Mash
2.90 g Calcium Chloride 00 mins Mash
5.00 ml Lactic Acid 00 mins

Notes
8.25 gal BIAB
Mash 60 min @ 152
90 min boil

http://www.iBrewMaster.com Version: 1.536



Sent from my iPad

[Jeremy Dunn]

Pale Sour Beer (5 SRM). Maybe a future Gueuze.
I'm planning to brew a batch every year and eventually do some blending. I was going to use more wheat malt, but didn't realize until yesterday that I didn't have enough. Instead, I threw in some leftover malts and adjuncts...

8 lbs pilsner
2 lbs wheat malt
1 lb light munich
12 oz carared
8 oz flaked oats
8 oz flaked rye
4 oz carahell

2 oz debittered hops @ 60 min.

Single infusion at 158 F

Wyeast 3278 (Belgian lambic blend). Tomorrow I'll toss in the dregs from a bottle of Cantillon Gueuze

[ryrosco]

Black IPA and Barleywine that will be aged in a whiskey barrel!

[Jam095]

Belgian Witbier

[JohnD]

Smoked porter

[msjulian]

pils urquell clone.

[tAYLOR.bRUMMETT]

NEIPA: Amarillo, Columbus, Citra, Simcoe Hopped