What's in your fermenter??

[Dwayne_Delaney]

Finally brewed today! It has been a month.

Emerald Reddddddddd (9D. Irish Red Ale)

9.00 lb Pale Malt,Maris Otter
1.25 lb Carared
1.00 lb Corn, Flaked
0.25 lb Special B Malt
0.25 lb Wheat Malt
0.15 lb Black Barley
1.5 oz Willamette [4.5%] (60 min)
0.50 oz Willamette [4.5 %] (15 min)
1 Pkgs SafAle English Ale (DCL Yeast #S-04)



9D. Irish Red Ale
Aroma: Low to moderate malt aroma, generally caramel-like
but occasionally toasty or toffee-like in nature. May have a
light buttery character (although this is not required). Hop
aroma is low to none (usually not present). Quite clean.
Appearance: Amber to deep reddish copper color (most examples
have a deep reddish hue). Clear. Low off-white to tan
colored head.
Flavor: Moderate caramel malt flavor and sweetness, occasionally
with a buttered toast or toffee-like quality. Finishes
with a light taste of roasted grain, which lends a characteristic
dryness to the finish. Generally no flavor hops, although some
examples may have a light English hop flavor. Medium-low
hop bitterness, although light use of roasted grains may increase
the perception of bitterness to the medium range.
Medium-dry to dry finish. Clean and smooth (lager versions
can be very smooth). No esters.
Mouthfeel: Medium-light to medium body, although examples
containing low levels of diacetyl may have a slightly slick
mouthfeel. Moderate carbonation. Smooth. Moderately attenuated
(more so than Scottish ales). May have a slight alcohol
warmth in stronger versions.
Overall Impression: An easy-drinking pint. Malt-focused
with an initial sweetness and a roasted dryness in the finish.
Comments: Sometimes brewed as a lager (if so, generally will
not exhibit a diacetyl character). When served too cold, the
roasted character and bitterness may seem more elevated.
Ingredients: May contain some adjuncts (corn, rice, or sugar),
although excessive adjunct use will harm the character of the
beer. Generally has a bit of roasted barley to provide reddish
color and dry roasted finish. UK/Irish malts, hops, yeast.
Vital Statistics:
OG:
1.044 – 1.060
IBUs:
17 – 28
FG:
1.010 – 1.014
SRM:
9 – 18
ABV:
4.0 – 6.0%
Commercial Examples: Three Floyds Brian Boru Old Irish Ale,
Great Lakes Conway’s Irish Ale (a bit strong at 6.5%), Kilkenny
Irish Beer, O’Hara’s Irish Red Ale, Smithwick’s Irish
Ale, Beamish Red Ale, Caffrey’s Irish Ale, Goose Island Kilgubbin
Red Ale, Murphy’s Irish Red (lager), Boulevard Irish
Ale, Harpoon Hibernian Ale
17
BJCP Style Guidelines — 2008 Edition

[ArtCox]

Friday (01/07/2011) I brewed up 5gal. of Honey Weizen. I have 5gal. of "Irish Red Ale" in my secondary.

[Don Armstrong]

Red Headed Winter (Irish Red Ale, all grain)

10 lbs American 2 row
10 oz Crystal 40
6 oz Victory
4 oz Crystal 80
1.8 oz Pale Chocolate
Mash @ 154° for 1 hour

60 Minute boil, EKG's at 60 and 10 mins.
Safale US-05 yeast
Ferment @ 66°


Man! It was cold Saturday but I haven't brewed since the day after Thanksgiving. It's good to have beer in the fridge and in the fermenter.

[john mills]

Red Headed Winter (Irish Red Ale, all grain)

Great minds must think alike...or it must be the season for Reds

Brewed this Friday late.

Red Head Basterd (spelling on purpose)

9 # Cargill Special Pale
1 # Munich 10L
½ # Crystal 60L
1/2 # Crystal 90L
½ # Victory Malt
2 oz Carafa Special II
1# Sugar
3 tsp 5.2 ph balancer in mash
3.5 oz homegrown Cascade hops@ 60 min boil 11.7 IBU’s estimated
6.25 oz homegrown Centennial hops @ 60 min boil 30.0 IBU’s est
10 oz homegrown Cascade hops @ 10 min boil 6.7 IBU’s est
18 oz of recycled hops from previous batch of IPA put in strike water, mash, and 15 min boil.
1 Whirlflock tablet 10 min
Safeale US05 grown up on stir plate 24 hrs earlier
OG 1.057

and made
single hop Citra Blonde.
OG:1.051
23 IBU'S

[Michael Erwin]

Ok, I'll confess... I also brewed a Red...

Bullseye Irish Red ... http://bit.ly/freirT

I mean, St. Patty's Day is right around the corner, right?

[MSpaetti]

Hefe-Weizen

Batch Size: 6.00 gal
Boil Size: 8.23 gal
Estimated OG: 1.049 SG
Estimated Color: 5.0 SRM
Estimated IBU: 17.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

7.00 lb Weyermann Pale Wheat Malt
4.00 lb Weyermann Pilsner
0.50 lb Rice Hulls
0.08 lb Caramel/Crystal Malt -120L
0.01 lb Roasted Barley
1.00 oz Hallertauer 60 min
0.50 oz Hallertauer 15 min
5.25 gal Newburgh Water
4.25 gal Distilled Water
4.5 gram Cal Chlo
1 Pkgs Hefeweizen Ale White Labs #WLP300 (2000ml Starter)

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

I found this recipe and I am going to try to make it this weekend if you recommend it. Would you change anything or leave it the way it is? Also thinking about using red wheat, what say you?

[BREWsmith]

I needed something hoppy on tap.

http://hopville.com/recipe/473099/ameri ... voyage-ipa

[Don]

Hefe-Weizen

Batch Size: 6.00 gal
Boil Size: 8.23 gal
Estimated OG: 1.049 SG
Estimated Color: 5.0 SRM
Estimated IBU: 17.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

7.00 lb Weyermann Pale Wheat Malt
4.00 lb Weyermann Pilsner
0.50 lb Rice Hulls
0.08 lb Caramel/Crystal Malt -120L
0.01 lb Roasted Barley
1.00 oz Hallertauer 60 min
0.50 oz Hallertauer 15 min
5.25 gal Newburgh Water
4.25 gal Distilled Water
4.5 gram Cal Chlo
1 Pkgs Hefeweizen Ale White Labs #WLP300 (2000ml Starter)




I found this recipe and I am going to try to make it this weekend if you recommend it. Would you change anything or leave it the way it is? Also thinking about using red wheat, what say you?

That's a good drinkable recipe, but what are you looking for? What yeast do you have or plan on using?
you might also try:
7.00 lb Pale Wheat Malt
4.00 lb Pilsner
0.75 oz Hallertauer or Streling 60 min
With #WLP300 or Wyeast 3068
And some rice hulls. Mash @ 1.30qts/# at 152 degs., 90 min boil.

[MSpaetti]

I have the wheat, pilsner, caramel, and roasted. Also have about a lb of Hallertauer left. I have some yeast saved from a previous wheat we made.

Is that revised recipe a similar taste? Are you recommending it over the recipe I copied first? 1 hour mash right?

[Don]

I have the wheat, pilsner, caramel, and roasted. Also have about a lb of Hallertauer left. I have some yeast saved from a previous wheat we made.

Is that revised recipe a similar taste? Are you recommending it over the recipe I copied first? 1 hour mash right?

No I'm not recommending it over Michaels. It's just different, a little simpler, and a little more of a clean Hefwiezzen if you have the right yeast and if that is that's you are looking for.

[BM1]

KG Pale Ale

81.8 9.00 lbs. Pale Malt(2-row) America 1.0360 2
9.1 1.00 lbs. Crystal 10L America 1.0350 10
9.1 1.00 lbs. Aromatic Malt Belgium 1.0360 25

Hops
1.00 oz. Kent Goldings Pellet 7.20 29.7 60 min.
0.75 oz. Kent Goldings Pellet 7.20 7.5 20 min.
0.25 oz. Kent Goldings Pellet 7.20 1.2 5 min.

Yeast
Danstar Nottingham.
Lag time - 45 min.
______________________________________________________________

Vienna IPA ( American IPA )

100.0 12.00 lbs. Vienna Malt Canada 1.0360 4

Hops
1.00 oz. Simco Pellet 12.20 49.1 60 min.
0.25 oz. Amarillo Pellet 8.20 2.8 20 min.
0.25 oz. Amarillo Pellet 8.20 1.7 10 min.

Yeast
-----
Coopers Dry Ale Yeast 15 Grams.
Lag time 20 min.

[BM1]

DSCF0011.jpg

I got my 1st digital camera so I had to try it out

These were made one day apart.I only have one blow-off assembly so the 2nd one had to go into a 6 gallon jug.

The pitcher has been changed out once already.

[jefrey3]

750 pounds of malted barley
15.5 ponds of Fuggles & Cascade hops
8 barrels of water
2.2 pounds US-05 Yeast

OG 1.086 or 20.57 Plato
132.1 IBU

It is the Moose's Evil Twin.

[BM1]

750 pounds of malted barley
15.5 ponds of Fuggles & Cascade hops
8 barrels of water
2.2 pounds US-05 Yeast

OG 1.086 or 20.57 Plato
132.1 IBU

It is the Moose's Evil Twin.

Can't wait til it's done

[Don]

750 pounds of malted barley
15.5 ponds of Fuggles & Cascade hops
8 barrels of water
2.2 pounds US-05 Yeast

OG 1.086 or 20.57 Plato
132.1 IBU

It is the Moose's Evil Twin.

I'm going to have to try this one ( I might have to scale this in half or so first)