What's in your fermenter??

Chris Alvey · Post by **Chris Alvey** » Sun Jun 15, 2008 7:27 am

Screw the hop shortage, i feel like an IPA:

9 gal. : 1.055 / 66+ IBU*

15# Maris Otter + 3# American Pale
1# Munich
1# 10L Crystal
1/2# Honey Malt
1/3# 60L Crystal
FWH - Cascade (.5)
60 - Magnum (1)
30 - Simcoe (1)
15 - Columbus (1)
10,5,1 - Cascade (2.5 ttl)
* And one more oz. Simcoe thrown in a couple of pellets at a time through the entire boil - just for good measure

Safale US-05 Dry Yeast

sirgiovanni · Post by **sirgiovanni** » Sun Jun 29, 2008 1:07 pm

American IPA

john mills · Post by **john mills** » Mon Jun 30, 2008 10:04 pm

10 gal American Honey Wheat
5 lb Maris Otter
5 lb White Wheat
1/2 lb CaraPils
1/2 lb 40L Crystal
2lb Honey at flame out
1/2 oz Columbus 60 min
1/2 oz Cascade 30 min
1/2 oz Cascade 15 min
Wyeast 1056...Thanks for the yeast slurry Jim.
OG 1.043
Stuck sparge bites. Last time I made the wheat, no problems without the rice hulls. This time...different story. Ought to order em by the sack too.
Well, I did my first batch sparge, as a result of the never ending stuck sparges...I was worried I wouldn't hit my #'s, but I came close enough, so I just added another 1/2 lb honey.

sirgiovanni · Post by **sirgiovanni** » Tue Jul 01, 2008 7:36 am

np!

Lemme know how it worked out for you. I have primary yeast available this weekend if you want it.

john mills · Post by **john mills** » Tue Jul 01, 2008 9:19 pm

Thanks for the offer, but I don't think I'll be able to brew this weekend. It's the first weekend without any kids at the house in almost a year

.

I'm planning on brewing an pumpernickel rye, and an Irish Red Thursday. I've got the 1056 chuggng away now on the Honey Wheat. I'll prob brew a barleywine & pale ale Monday and reuse that primary yeast again. I've also got a pumpkin ale, apple smoked amber, and a Christmas ale planned at some point next week too.

"So little Johnny, What did you do on your summer vacation???"

"I made a sh*t load of beer!!!"

john mills · Post by **john mills** » Fri Jul 04, 2008 8:09 am

Only made 1 batch of beer yesterday.
10-11 gal Irish Red
14# Maris Otter
1/2 # Carapils
1/2# Crystal 60L
1/2# Special B
1/4# Black patent
1/2 oz Premiant @ 60 min
1 oz EKG @ 30 min
1 oz Fuggle @ 15 min
WL Irish Ale
OG: 1.045

Chris Alvey · Post by **Chris Alvey** » Fri Jul 04, 2008 8:45 am

Got some Roselaire Blend in , gonna try the Flanders Red from Jamil's book:
5.25# Pils
5.25# Vienna
1# Munich
1/2 # Wheat, Aromatic, CaraMunich, Special 'B'
1oz Northern Brewer (Jamil calls for EKG)

Mashed at 148 x 90 min (I want this dry)

Fermenting with some Nottingham yeast then will rack to 5gal, add bugs, oak cubes (French, Medium toast) and plug up with a bung with a piece of oak dowel through it (because it lets in some 02) and let it sit for about a year.

Should be interesting

Dwayne_Delaney · Post by **Dwayne_Delaney** » Fri Jul 04, 2008 5:33 pm

Last couple of weeks:

Belgian Pale
Watermelon Wheat
Brown Ale
Tripel

john mills · Post by **john mills** » Tue Jul 08, 2008 11:49 am

American Barleywine 1.106 OG 85 IBU??? about 4 1/2 gallons
Lawnmower ale from 2nd runnings. 1.041 OG about 5 1/2 gallons!

sirgiovanni · Post by **sirgiovanni** » Sun Jul 20, 2008 1:53 pm

Northern English Brown

kbhale · Post by **kbhale** » Fri Aug 01, 2008 2:24 am

Hope to brew and can five gallon of wort for starters this weekend. To hot to brew beer.

JohnD · Post by **JohnD** » Fri Aug 01, 2008 4:38 pm

Too hot to brew beer, but I will anyway!

Single hop blonde w/ sterling hops 5 gallons

11# Maris Otter
1# Carapils
1 oz. Sterling hops 6% AA 60 min.
3/4 oz. Sterling hops 10 min.
5.2 powder in mash
3/4 cup corn sugar to prime 60 min boil mash 152F
US 5 yeast ferment 68F
Irish moss 15 min
Yeast nutrient 15 min

Chris Alvey · Post by **Chris Alvey** » Sun Aug 03, 2008 6:34 am

Saison - a beer that actually likes to be fermented somewhat warm.

10gal / 1.060 / 26 IBU
16# Pilsner
2# Wheat
1# Munich
3/4# CaraMunich
2.5# Plain White Sugar (at flameout)

2oz Liberty (4.1) - 60min
1oz Sterling (5.1) - 60 min
2oz Hallertau Hersbrucker (2.6) - 20 min.

Wyeast 3711 PC (Seasonal) French Saison - 800 ml starter on stirplate

Mashed at 152 and let cool to 149 within about 10 min (it was ******* hot out, forgot to take grain/tun temp into account)
90 min boil for pilsner to release DMS.
Chill, Oxygenate, fill carboys, take inside and chill some more to get down to the low 60s. Pitch and let it slowly rise up to the mid 70s within a few days.

sirgiovanni · Post by **sirgiovanni** » Sun Aug 10, 2008 1:13 pm

10 Gallon Blackberry Blonde

12 lb Maris Otter
1 lb cara pils
3 lb German Wheat
5 lbs blackberries
2 oz fuggle
1 oz cascade

Don · Post by **Don** » Sun Aug 10, 2008 8:36 pm

Got home Saturday afternoon and it's was too nice of an afternoon not to brew.

Style: Standard/Ordinary Bitter
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 8.0 gal
Estimated OG: 1.052 SG
Estimated Color: 11.4 SRM
Estimated IBU: 24.6 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 90 Minutes

Ingredients:
------------

8 lbs Pale Malt, Maris Otter
8.0 oz Caramel/Crystal Malt -120L
8.0 oz Simpson's Golden Naked Oats (10.0 SRM)
4.0 oz Special Roast
1.00 oz Fuggles [4.40 %] (60 min)
0.50 oz Fuggles [4.40 %] (30 min)
0.50 oz Fuggles [4.40 %] (5 min)
1.10 tsp Irish Moss (Boil 15.0 min)

70 min Mash 1.25 gts./# ; 152.0 F Mash temp
Cooled to 68 deg. then aerated and added
1 Qt English Ale (White Labs #WLP002) saved from July's brew.

Bubbling in 2 hours
Added blow-off tube and is was dumping out at 5 am (10 hrs.)
It's now sitting in cooler at 68 degs. for the next 2 weeks.