What's in your fermenter??

[BM1]

Wow,this is a keeper

Memorial Amber

8 lbs Pale Malt, Maris Otter
1 lbs Aromatic Malt
1 lbs Caramel/Crystal Malt
1 lbs Caravienne Malt
1 lbs Victory Malt
28.30 gm Kent Goldings[4.50 %] (60 min) (First Wort Hop) Hops 16.6 IBU
28.30 gm Kent Goldings[4.50 %] (45 min) Hops 13.9 IBU
18.00 gm Kent Goldings[4.50 %] (15 min) Hops 4.8 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Also keepers:

(aging in the btl)
Aromatic Caramel ,2 wks old
American Munich ,6 wks old 1/2 gone
Orange Munich Wheat ,5 wks old
Brew Day Pale Ale ,10 wks old

.........................................................

Bottling Memorial Amber today.

[john mills]

Had a few empty cornies so, it's time to brew:
Wit
13 gallons.
1.061
10 # Cargill Idapils
10 # Cargill White Wheat
1 ½ # American Munich
1 ½ # Flaked Oats
2 # Rice hulls
2 TBSP 5.2 ph balancer in mash
1 oz Perle whole hop 8.2% AA @ 90 min
1 oz CZ Saaz pellet hop % AA @ 15 min
1.25 oz dried tangerine zest @ 15 min
1 oz crushed coriander seed @ 15 min
4 oz fresh grated ginger root @ 15 min
½ tsp Supermoss @ 15 min
1 # table sugar added 24 hrs after yeast pitch
Wyeast Belgian Wit yeast.

Australian Sparkling Ale
6 gallons
1.047 OG
10 # Cargill Idapils 96.4%
6 oz Crystal 40L 3.6%
1 TBSP 5.2 ph balancer in mash
1 ¼ oz Northern Brewer pellet 8.4% AA @ 60 min
½ tsp Supermoss @ 15 min
White Labs Platinum Australian Sparkling Ale yeast.

Flander’s Red
5 gallons
OG 1.055
3 ½ # Cargill IdaPils
2# German Vienna
4 ½ # Cargill Munich
6 oz Aromatic Belgium
9 oz CaraMunich Belgium
7 oz Special B Belgium
6 oz Cargill White Wheat
3 tsp 5.2 buffer added to mash
1 ¼ oz US Goldings whole hops @ 5.0% AA 60 min boil = 22.5 IBU’s
Safeale US05 ale yeast to start fermentation.
Wyeast Roselaire yeast blend to sour.

Doppelbock
6 gallons
1.080 OG
13 # Cargill Munich
3# Vienna
1 ½ # CaraMunich
½ # Special B
1 TBSP 5.2 ph balancer in mash
½ oz Magnum whole hops 10.5% AA @ 90 min
½ oz German Hallertau pellet hop 4.4% AA @ 30 min
Fermentis Safelager 23

[Jeremy Dunn]

Dubbel (OG = 1.062)

[JohnD]

Hefeweizen

[Ritchie]

JULY 04 2010


Brewersbest Octoberfest

I plan to keg at least half of it and to-go bottles.

Ritchie

[BREWsmith]

Belgian Pale Ale using Fantome yeast.
http://hopville.com/recipe/256314/belgi ... -version-2

[Dwayne_Delaney]

Nothing......................Damn!

[Michael Erwin]

After a month-long break, most of which was fun (but there's nothing like a bout with food poisoning to turn one away from beer for a while!), today I'm brewing a Cherry Nut Brown. Should be interesting. Just my normal English brown, with cherries in the secondary.

8 lbs Maris Otter
10 oz Special Roast
7 oz Victory Malt
6 oz Pale Chocolate Malt
4 oz Crystal Malt - 60L
0.85 oz First Gold [8.00 %] (60 min)
0.30 oz First Gold [8.00 %] (5 min)
4 lb Cherries (Secondary 7.0 days)
White Labs #WLP005

[sirgiovanni]

7.5% Fantome Blond

[Don Armstrong]

Well the fermenter is empty now because I just bottled my first all-grain batch last night.

Nut Brown Ale (from Michael Erwin's Parson Brown recipe but used E.K. Goldings)
81% 8 lbs Pale Malt, Maris Otter
6% 10 oz. Special Roast
4% 7 oz. Victory Malt
4% 7 oz. Caramel/Crystal Malt - 40L
4% 6 oz. Pale Chocolate Malt
9 lbs 14 oz. total

Collected 6.5 gallons of wort at about 73.5% efficiency, batch sparge

60 mins 0.75 East Kent Goldings
5 mins 0.25 East Kent Goldings

Yeast WLP-005 liquid, small 1 pint starter

Fermented at 64° in the new chilly willy for 3 days then let climb slowly to 70° over the next few days. Bottled @ 12 days, pre-carb beer was tasty! Should be ready for the July meeting (well, pretty close).

Next up: Not Murphy's - an Irish Red in the style of Murphy's Irish Red, brewing tomorrow!

[sirgiovanni]

‎4 hours after pitching a 4.5L Fantome starter from the stir plates on a 10 degree Belgian Strong Honey/Fruit Beer.
It got much much worse! At least purple is an easy color to see when cleaning. LOL

http://www.youtube.com/watch?v=okrQ3uM-fX0

[BM1]

SMaSH No. 2
Date: 7/21/2010
Batch Size: 5.50 gal

Brewhouse Efficiency: 79.10

Ingredients

10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 100.00 %
28.30 gm Hallertauer [4.70 %] (60 min) Hops 15.1 IBU
14.30 gm Hallertauer [4.70 %] (45 min) Hops 7.0 IBU
21.30 gm Hallertauer [4.70 %] (15 min) Hops 5.6 IBU
1.10 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
550.00 mg B-Complex (Primary 21.0 days) Misc
1 Pkgs Cooper Ale (Coopers #-) Yeast-Ale

Vienna Special Pale Ale ( Sportsman's Event )

Type: All Grain
Date: 7/24/2010
Batch Size: 5.00 gal
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00

Ingredients
Amount Item Type % or IBU
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 80.00 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 10.00 %
1 lbs Vienna Malt (3.5 SRM) Grain 10.00 %
28.30 gm Hallertauer [4.70 %] (60 min) Hops 16.4 IBU
14.30 gm Hallertauer [4.70 %] (45 min) Hops 7.6 IBU
14.00 gm Hallertauer [4.70 %] (15 min) Hops 4.0 IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
500.00 mg B-Complex (Primary 21.0 days) Misc
1 Pkgs Safale S-04

[sirgiovanni]

This is cool. Last year's zinfandel honey ale was 11.6 but took 3 months to get there. With a 4.5L fantome starter off a stir plate, we are at 12.5% after 12 days and it's still hitting every 4 seconds. Took some honey out to balance with more cereals but we also put in blackberries this year.

[Michael Erwin]

Battaille Kölsch, always a crowd pleaser. This time I upped the Munich slightly and took that away from the pilsner. Details here: http://bit.ly/9UJKks.

[BREWsmith]

I battled the heat yesterday so I could have something light in the keg for my wife's jewelry/pool party. I'm fermenting at 66 degs and would have gone a bit lower, but I was concerned it might slow the process down too much and I have to have this bagged and tagged in two and a half weeks.
http://hopville.com/recipe/295834/blond ... ide-blonde