What's in your fermenter??

[Michael Erwin]

Once again, the Edwin Sandys Bitter, extra strong, but this time, a slightly higher mash temp, and 5 additional IBUs to make the bittering more pronounced.

[Don]

Brewered my 2nd. Pale Ale ever.
MY first beer I ever made was a Pale Ale and by far the worst beer I have ever tasted.......
I'm hoping this one is a little better.
Recipe: Pale Ale (Sierra)
Style: American Pale Ale
TYPE: All Grain
Recipe
Batch Size: 5.50 gal
Boil Size: 7.71 gal
OG: 1.052 SG
FG:
Color: 10.5 SRM
IBU: 29 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
10 lbs Pale Malt - 2 Row (Cargill) (2.0 SRM)
1 lbs 4.0 oz Caramel Malt - 60L (Cargill) (60.0 SRM)
0.25 oz Magnum [14.00 %] (60 min)
0.50 oz Chinook [10.00 %] (30 min) (Should be Pearle but didn't have any)
1.00 oz Cascade [4.10 %] (10 min)
2.00 oz Cascade [4.10 %] (0 min) -
0.50 tsp Wyeast Yeast Nutrient (Boil 10.0 min)
1.00 tsp Irish Moss (Boil 15.0 min)
2 Pkgs California Ale (White Labs #WLP001)

Total Grain Weight: 11.25 lb

60 min Mash IN 1.25#/QT Mash at 153.0 F
10 min mashout Heat to 168.0 F over 15 min
Used RIMS during mash and Fly sparged till I had 7.75 gals.

And 4 handfulls of rice hulls.

[Don Armstrong]

Thanks for letting me help with the brew Michael! The older, unimproved ESB was really good, I can't wait to taste the batch with extra hops!

I really learned a lot, thanks again!

[Dwayne_Delaney]

All-Citra American Brown

4.00 lb Munich Malt
4.00 lb Pale Malt (2 Row) UK
0.50 lb Brown Malt
0.50 lb CaraGold
0.50 lb CaraRye
0.50 lb Pale Chocolate
0.25 oz Citra [12.00 %] (60 min)
0.50 oz Citra [12.00 %] (30 min)
0.50 oz Citra [12.00 %] (15 min)
0.75 oz Citra [12.00 %] (5 min)
1 Pkgs SafAle English Ale (DCL Yeast #S-04)

[BREWsmith]

India Red Ale
(used Randy Mosher recipe as a base)

http://hopville.com/recipe/178272/ameri ... pes/ira-v1

[Michael Erwin]

I actually brewed a 2.5-gallon batch Vienna as a yeast starter for this one. Fun, huh?



Vienna Lager
Category: 3 A Vienna Lager
(All Grain)

Finished Batch Size: 5.00 gal
Target OG: 1.050 SG
Target Color: 11.0 SRM
Target IBU: 26.5 IBU
Efficiency: 70.00 %
Boil: 90 Minutes
Brewed: 3/11/2010

Ingredients:
------------
Amount Item Type % or IBU
5 lbs 4.9 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 54.96 %
4 lbs 3.9 oz Munich Malt (9.0 SRM) Grain 43.97 %
1.7 oz Carafa Special II (412.0 SRM) Grain 1.07 %
1.75 oz Hallertauer [3.70 %] (60 min) Hops 24.0 IBU
0.50 oz Hallertauer [3.70 %] (10 min) Hops 2.5 IBU
1 Pkgs Southern German Lager (White Labs #WLP838)

Total Grain Weight: 9.65 lb
Cost: 12.69

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.48 qt of water at 164.8 F 152.0 F

Start ferment at 44F, raise 2 degrees per day to 50.0 F.

[JohnD]

Brewed a Blond Ale today.

Bambi's Dumb Blond Ale

8# German Pils
1# Munich
1/2# Crystal10
1/2# White Wheat Malt
1 oz Traditions 60 min
1 oz Traditions , 1 oz Sterling 20 min
1 oz Sterling 0 min
SO4 yeast
60 min mash 152F
60 min boil

[sirgiovanni]

9% Imperial Coffee Stout

[msjulian]

Name: Kaiser Alt
Style: Dusseldorf Altbier

Batch Size: 11.50 gal
Boil Size: 14.18 gal
Boil Time: 60 min
Brewhouse Efficiency: 73.00

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.87 %
Bitterness: 27.7 IBU
Est Color: 13.5 SRM

Ingredients:
19.00 lb Weyermann Munich Malt (5.5 SRM) Grain 89.41 %
2.00 lb Weyermann Caramunich I (39.0 SRM) Grain 9.41 %
0.25 lb Carafa II (412.0 SRM) Grain 1.18 %
2.00 oz Spalter [5.80 %] (60 min) Hops 18.7 IBU
2.00 oz Saaz [2.80 %] (60 min) Hops 9.0 IBU
1 Pkgs German Ale (Wyeast Labs #1007) [Starter 4000 ml] Yeast-Ale
8.25 gal Newburgh Water
8.25 gal RO Water
10.5 gram Calcium Chloride
9 gram Baking Soda

Target Water Profile:
Ca - 85
Mg - 12
HCO3 - 217
Ma - 43
Cl - 84
SO4 - 59

Final Water Build:
Ca - 87
Mg - 11
HCO3 - 264
Ma - 48
Cl - 86
SO4 - 61

Mash Profile:
Single Infusion, Full Body, Batch Sparge
25 min - Mash In 16.23 qt 130.0 F
45 min - Step Heat to 153.0 F over 10 min

[Michael Erwin]

Hey, I just did a Dusseldorf Alt, too, Tuesday evening. We'll have to compare when they're ready!

Here's my recipe:

http://bit.ly/c5tuUq

[Michael Erwin]

Grist Mill Run Oatmeal Stout

Mash started out between 154 and 153. Ended up at 152. I had a really difficult time hitting 154, I was about 3-4 degrees under using the suggestion in Beersmith, so had to infuse about a quart of boiling water to raise it.

Here's the recipe: http://bit.ly/d3nZJT

[BREWsmith]

Dead Irishman Ale...basically, a Dead Guy Ale clone using Irish ale yeast.

http://hopville.com/recipe/198961/maibo ... ishman-ale

[msjulian]

Name: Don's Old Ale
Style: Old Ale

Batch Size: 6.0 gal
Boil Size: 8.25 gal
Boil Time: 60 min
Brewhouse Efficiency: 73.00

Est Original Gravity: 1.078 SG
Est Final Gravity: 1.025 SG
Estimated Alcohol by Vol: 6.93 %
Bitterness: 29.4 IBU
Est Color: 15.3 SRM

Ingredients:
14.86 lb Pale Malt, Maris Otter (3.0 SRM) Grain 85.90 %
0.72 lb Caramel/Crystal Malt - 80L (80.0SRM) Grain 4.16 %
0.72 lb Oats, Malted (1.0 SRM) Grain 4.16 %
1.00 lb Candi Sugar, Amber (75.0 SRM) Sugar
1.60 oz Phoenix [6.30 %] (60 min) Hops 60 min
1.00 oz Fuggles [4.80 %] (10 min) Hops 10 min
1.00 oz Fuggles [4.80 %] (1 min) Hops 1 min

Mash Profile:
Single Infusion, Full Body, Batch Sparge
90 min - Mash In 20.00 qt 154.0 F

[Don]

Looks good save me a bottle.

[Don Armstrong]

John Palmer claims you can brew good beer with extract, provided you do not follow the instructions in the kit but rather follow his instructions. So that's what we did.

Benjamin and I brewed up this batch Monday morning. The only problem we had was the thermometer stopped working correctly during the wort chill and I did not figure it out until it was below 50°. So I transferred to the fermentor, installed the airlock and waited until the temp slowly raised to 60°, then pitched.

Still fermenting nicely at 68° this morning.

Style: Witbier
(Brewer's Best extract kit w/steeping grains)

Finished Batch Size: 5.00 gal
Target OG: 1.045 - 1.049 SG, actual measured 1.050
Boil: 60 Minutes
IBU's: 12 - 16
Color: Pale Gold
Brewed: 4/12/2010

FERMENTABLES
3.3 lb. Wheat LME
2 lb. Wheat DME

SPECIALTY GRAINS - steep at 150° for 30 mins.
1 lb. Pale Malt
.5 lb. Wheat
.5 lb. Oats

HOPS
1 oz. Wilamette - bittering, full boil
1 oz. Sterling - flavoring & aroma, final 10 mins

SPICE PACK
Orange peel & Coriander - final 20 mins

YEAST
Safbrew WB-06, dry packet - rehydrated

WATER
Walmart filtered drinking water