What are you brewing?

Replies to This Discussion

Permalink Reply by jt on August 20, 2010 at 9:49am

That would've been the Brown, the first one with the hopping schedule Jo suggested. Then I did it at 1.040 and the the pale at 1.045 .. serial brewing ... mash on for #4 in the series

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Permalink Reply by jt on August 20, 2010 at 2:39pm

Yee haa !
Even better than planned - I only got 1.035 - but I have more volume.
Nicely bitter, but smooth into the fermenter

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Permalink Reply by Stu McKinlay on August 20, 2010 at 2:49pm

serial brewing


as opposed to Tony's "cereal brewing"...

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Permalink Reply by jt on August 20, 2010 at 3:14pm

Yea I save my weeties for breakfast.
My brewing is more like a rerun of Shorty street, a little predictable and a little painful

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Permalink Reply by Tony on August 30, 2010 at 9:16am

lol, nice. I'm, more of the Discovery, NG, food channel kind of guy. ;)

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Permalink Reply by Patrick on August 20, 2010 at 9:51am

Need to turn over a couple of quick ales to get the stocks back up. Brewing this one on Sunday morning:

4.5kg Golden Promise
.5kg Crystal 120

Some hops (maybe green bullet to bitter, and NZ cascade later on)
US05

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Permalink Reply by Patrick on August 22, 2010 at 2:25pm

Went with
20g green bullet at 60
25 NZ Cascade at 30, 15, and flame out.

Just whirpooling now, about to siphon into the fermenter and pitch yeast.

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Permalink Reply by Ally Mcg on August 20, 2010 at 4:06pm

Some fake noble hops

you're using centinniel too!?

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Permalink Reply by Mike Neilson on August 21, 2010 at 10:01am

Brewing an American Stout

73% Maris Otter
8% Caramunich II
6% Melanoidin
5% Thomas Fawcett Light
4% Chocolate Malt
4% Roast Barley

69 Degree Mash

20Ibu Chinook @ 60
20Ibu Chinook @ 10
50g Chinook Whirlpool

1.061 - 1.015 6%abv
40Ibu
S05

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Permalink Reply by jt on August 22, 2010 at 9:27am

Sunday morning - the warehouse pot is out on the stove but it's not beer - roast pumpkin soup coming up

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Permalink Reply by Martin Bridges on August 22, 2010 at 11:41am

Brother Mike's RMB (Real Man's Beer) - Rochefort 10 clone

A good friend very generously gave me the ingredients for this as my 40th birthday present. It's the biggest beer I've ever attempted so I'm a bit nervous. I hope to do Brother Mike (!) justice!

8.4kg Belgian Pilsner malt
0.33kg Caramunich II
0.24kg Munich
0.11kg Chocolate
0.06kg Biscuit
0.8kg Amber candi syrup (will be added after a couple of days of fermentation)

90 minute mash at 65 degrees (starting a bit higher to make sure it doesn't drop too low)

90 minute boil
20g Pacifica @ 90
20g Styrian Goldings @ 90
7g Pacifica @ 10
7g Styrian Goldings @ 10

Yeast will be T58 dried (because that's what was provided and I want to be true to the gift).

OG should be around 1.100-1.105, 28 IBUs. Should end up at around 11% abv.

While that's mashing I'm kegging my latest incarnation of Tasty APA.

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Permalink Reply by Greig McGill on August 22, 2010 at 1:22pm

60g Biscuit in that grist? Would you even notice?

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