What's in your fermenter??

[BREWsmith]

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.

When will this be ready to fill a growler or two? BTW, I really liked the 80 Shilling.

[sirgiovanni]

9.5% Raspberry Lambicus

[MSpaetti]

Grain

7 lbs Red Wheat 2.3
4 lbs Pilsner
.8lb Caramel 120L

Hops

1 oz Hallertauer 60 min
.5oz Hallertauer 15 min w/ Warfloc

[john mills]

I failed to post this earlier, but the single hop Citra Blonde I had at the Jan meeting.
6 Gallons in boil kettle, results in 5 1/2 gallons in fermenter to 5 gallons in keg.
TOTAL EFFICIANCY: 82% TOTAL IBU’s: 23 Attenuation 87.8%
8 # Cargill Special Pale
1 # sugar
.3 oz Citra whole hops @ 14.2% AA@ 60 min boil 17.2 IBU’s
.5 oz Citra whole hops @ 14.2% AA @ 10 min boil 5.7 IBU’s
1 oz Citra whole hops dry hop
1 Whirlflock tablet 10 min
Safeale US05 grown up on stir plate 24 hrs earlier

Strike 12 Qts water @ 162 degree in keggle. Mash @ 151 degrees for 60 min.
Mash out temp: 168 degrees.
Boil for 90 minutes
OG:1.051
FG: 1.006 kegged & added dry hops 1/22/11
5.92% ABV

[JohnD]

Made a Vienna lager yesterday since my fermentation chamber (basement floor) s set at the correct 50F temperature for the winter. Since I have the German lager yeast and the correct temp, Oktoberfest and Bock might be next on the agenda

1# Munich
6# Vienna
1/4# Crystal 40
3/4# Carapils
3# Pale Malt
1 oz Tradition 60 min.
1/2 oz. Tradition 10 min.
Yeast nutrient 15 min.
German Ale Yeast WLP 830

Mash 154F 1 hr
OG 1.056

[Don Armstrong]

BOSKO Brewski (Best Of Show Knock-Off), Northern English Brown Ale

I had intended to brew John's recipe but realized on Friday night that I did not order the Brown malt. Also, I did not order enough Crystal 40 and it got used up in my Epic Pale Ale. And finally, I did not have as much Victory as I thought. So here is the modified version with substitutions from what I had on hand. No problem with patent violations here...

Malts (all grain)
64% 8lbs 13oz Maris Otter
18% 2lbs 7oz Munich Malt - 10L
7% 1lb Crystal Malt - 60L (BOS calls for 14oz)
5% 11 oz Special Roast (substituted for 14oz Crystal 40)
2% 5oz Chocolate Malt
2% 5oz Victory Malt (BOS calls for 14oz)
2% 4oz Cara-Pils/Dextrine (none in the BOS recipe)

Hops (Hopville calculated to 33.8 IBU's, BOS is 30.9)
60 mins 0.6 Columbus pellet 14.4 %
15 mins 1.0 US Goldings pellet 4.9%
10 mins 1.0 US Goldings pellet 4.9%

Yeast Safale US-05, Mash at 150°, boil for 90 minutes, ferment at 63° - 65° for 2 days then ramp up.

Brew day went good, looks and smells great. Mash efficientcy of 69% and OG of 1.067. The fermentation has started after about 14 hrs.

[psfred]

Made another Hazelnut Brown today. Might end up a Hazelnut Porter instead, since I mis-read the amount of Chocolate malt and put in 3/4 lb instead of 1/4.

Grist:

9 lbs Pale malt
1 lb German Munich Malt
0.75 lbs 120L crystal
0.75 lbs British Brown malt
0.75 lbs Briess 40L crystal
0.75 lbs Briess Chocolate (should have been 0.25).

Hops:

0.75 oz 7.8% Perle at 60 before end
0.25 oz 7.8% Perle at 20 before end
0.25 oz 3.0% Saaz at 10 before end

whirlfloc at 10 before ends.

1 oz hazelnut flavoring in secondary.

IG 1.058 or so by refractometer

volume: 6 gal US, 5 Imperial

Should be mighty tasty -- the last batch was.

Peter

[BREWsmith]

Since I'm a bit concerned about the IPA that's presently dry hopping, I took Friday off to brew a backup for a family gathering.

http://hopville.com/recipe/486472/blond ... tub-blonde

[Don]

Since I'm a bit concerned about the IPA that's presently dry hopping, I took Friday off to brew a backup for a family gathering.

http://hopville.com/recipe/486472/blond ... tub-blonde

That's what I like a Beer Back Up Plan
"BBUP"

[Don]

Bosom Breakfast Stout
Batch Size: 5.25 gal
Boil Size: 7.5 gal
OG: 1.081 SG
56.5 SRM
IBU: 53.9 IBU
Boil Time: 75 Minutes

Ingredients:
14 lbs Special Pale (Cargill)
1.5 lbs Oats, Flaked
12.0 oz Belgian Chocolate Malt
12.0 oz Roasted Barley
8.0 oz Belgian Black Malt (debittered)
8.0 oz Caramel Malt -120L
1.00 oz Nugget [12.6 %] (60 min)
1.25 oz Williamette [4.7 %] (25 min)
1.50 oz Chocolate (unsweetened) (Boil 15.0 min)
2.50 oz Belgian Bittersweet chocolate (Boil 15.0)
1.75 oz Williamette [4.7 %] (10 min)
2.00 oz Sumatra coffee (ground) (Boil 0.0 min)

2 Lts. starter w/@3/4 cup yeast slury California Ale (White Labs #WLP001) from Old Ale 1/1/11

75 min Mash 155.0 F @ 1.30 qt/#
10 min Heat to 168 F.
Fly Sparge
Aerated with O2
Primary at 65F for up to 10 days

2.00 oz Kona Coffee (Secondary 12.0 weeks) hold secondary at 58 F
Temperature was 60 degs in primary (that's the problem with using the Therminator) warmed up the beer to 64 F, bubbles started in 1 hrs after pitching.

[MSpaetti]

This is a simple inexpensive brew that turned out great, highly recommended by the Spaetti brewery.

American Pale Ale

5 Gal batch 6.8 gallons heated
Mash 4 gallons- 155 degF (60mins)
Sparge 2.8 gallons- 170 degF (shower grain for 10mins)



Grain:
8lbs American 2 Row
1lb Caramel 60

Hops
1 oz Northern Brewer (60mins)
1 warfloc tablet (15mins)
1 oz Perle Pellet (10mins)

Yeast harvested from original batch brewed 1-8-11 which was a dry yeast with a starter.

( I have plenty of this yeast if anyone needs some.)

[Tom Wrinkles]

Oak Butt Brown Ale ("How to Brew" by John Palmer) My first all grain!!!!!!!
7# Two-row
2# Victory
.5# Crystal 60L
.25# Chocolate

.5 oz. Nugget (12%AA) 60 Min.
.5 oz. Willamette (4.9%) 15 Min.
OG for 5.5 gal.- 1.049
Actual OG for 4.75 gal - 1.064

Mashed at 151 degrees for 60 min.

Yeast- Safale S-04

Lessons learned
1. Make sure my cordless drill is charged up.
2. Dont brew on Superbowl Sunday.
3. Dont recirculate too fast.
4. Mark 6.5 gals. on my brew pot!
5. Dont drink while brewing your first all grain.

Thanks to all that have shown me the ropes and given me advice.

[Don Armstrong]

Double brew day again, just trying to keep up....

#1 Black Betty (It's so betty good) Milk Stout

10lbs. Pale Malt, Maris Otter
1 lb. Black Patent Malt
12 oz. Crystal Malt - 80L
8 oz. Pale Chocolate Malt

1.5 oz East Kent Goldings @ 60 mins
1 lb. Lactose @ 20 mins before flame out.

60 min mash @ 150°
Ferment @ 68°.

#2 St. Kimmy Girl - German Pilsener Lager, second attempt with more hops

10.8 lbs Pilsener Malt

1.0 oz Pearl @ 75 min
0.5oz Hallertau @ 30 min
0.5oz Hallertau @ 15 min
1.0oz Haller tau @ 1 min

90 min. mash 147°
23 grams Saflager S-23 yeast

[BREWsmith]

Oak Butt Brown Ale ("How to Brew" by John Palmer) My first all grain!!!!!!!
7# Two-row
2# Victory
.5# Crystal 60L
.25# Chocolate

.5 oz. Nugget (12%AA) 60 Min.
.5 oz. Willamette (4.9%) 15 Min.
OG for 5.5 gal.- 1.049
Actual OG for 4.75 gal - 1.064

Mashed at 151 degrees for 60 min.

Yeast- Safale S-04

Lessons learned
1. Make sure my cordless drill is charged up.
2. Dont brew on Superbowl Sunday.
3. Dont recirculate too fast.
4. Mark 6.5 gals. on my brew pot!
5. Dont drink while brewing your first all grain.

Thanks to all that have shown me the ropes and given me advice.

Congratulations on your first AG. I too struggle with lesson 5.

[Don]

Toasty Oatmeal Stout
Style: Oatmeal Stout
TYPE: All Grain
Specifications:
Batch Size: 5.25 gal (into fermenter)
Boil Size: 7.25 gal
OG: 1.066 SG
Color: 40 SRM
IBU: 34.7 I
Boil Time: 90 Minutes

Ingredients:
------------
9 lbs Maris Otter (Cargill)
1.5 lbs Oats, Flaked
12.0 oz Victory Malt
8.0 oz Crystal Malt - 80L
8.0 oz Roasted Barley
6.4 oz Chocolate Malt
6.4 oz Pale Chocolate Malt (200.0 SRM)
1.50 oz Goldings, East Kent [7.20 %] (60 min)
0.10 oz Brewers Licorice (Boil 60.0 min)
0.50 tsp Wyeast Yeast Nutrient (Boil 10.0 min)
2 Pkgs English Ale (White Labs #WLP002)

Mash at 154 F. 1.27qts/ # 90 min
With RIMS heat to 168.0 F
Fly Sparge 168.0 F


Notes:
------
Toasted Oats at 300 F for 20 min, turn over half way. Sprinkled water over oats before toasting.
Toasted Oats 1 week early and kept in paper bag.



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