What are you brewing?
Replies to This Discussion
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Permalink Reply by Benjamin Morehu on
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Sweet. Looks like Ill bump it up a couple of degrees per day to 27C and hold it til its dry enough. Should be a good test for my new temp controller
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Permalink Reply by Raffe on
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Yeah would deffo be keen to try yours Liam, next time I cross the bridge...
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Thanks Raffe
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Permalink Reply by Barry on
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First post here in a while, brewed a (not-so) mild last night. After all, May is the month of mild and I hope to be drinking this about then.
Maris Otter, Crystal 60, Brown, Chocolate, Black.
Mix of Target and Northdown for bittering, then Brambling X and EKG for flavour/aroma.
Notthingham is my yeastie weapon of choice.
Hoping for good things from this.
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Permalink Reply by Tilt on
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Nice Barry - brewing a mild has been playing on my mind a bit lately too. I've got a couple of sachets of Notts in the fridge so I'll be interested to know if you think its a good mild yeast.
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Permalink Reply by jt on
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I reckon that Brown is so distinctive, makes a mild (great in a northern brown too)
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Yeah I agree JT - super nice character. I ran out so didn't put in as much as I wanted, hopefully it still makes it's way through into the finished beer.
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Permalink Reply by Kelly Milligan on
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Gonna brew this guy this weekend, yeast starter bubbling away. Loosely based of JZ's Dirty Water Brown. Amarillo substituted for US Cascade, and an extra dose of centennial at 0mins. Could be my first batch to come out of the new kegs!
malt & fermentables
% KG MALT OR FERMENTABLE YIELD EBC 87% 4.500 Malteurop Pale Malt (NZ) 78% 5 ~ 5% 0.250 Pale Crystal (Thomas Fawcett) 73% 74 ~ 4% 0.200 Chocolate Malt (Thomas Fawcett) 73% 840 ~ 2% 0.125 Crystal 75L 73% 150 ~ 2% 0.125 Biscuit Malt 78% 53 ~ 5.2 - Original Gravity
- 1.048 / 11.9° Plato(1.043 to 1.050)
- Final Gravity
- 1.011 / 2.8° Plato(1.009 to 1.011)
- Color
- 44° EBC / 22° SRM
- (Brown to Dark Brown)
- Mash Efficiency
- 70%
hops
USE TIME GRAMS VARIETY FORM AA boil 60 mins 15 Southern Cross pellet 13.5 boil 15 mins 30 Cascade pellet 5.5 post-boil 1 min 50 Cascade pellet 5.5 post-boil 1 min 20 Centennial leaf 9.7 - Bitterness
- 35.3 IBU / 7 HBU
- ƒ: Tinseth
- BU:GU
- 0.73
yeast
White Labs California Ale (WLP001) ale yeast in liquid form with medium flocculation and 78% attenuation- Alcohol
- 4.9% ABV / 4% ABW
- Calories
- 148 per 1/3 Liter
misc
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Permalink Reply by Stephen on
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Brewed a Brown Porter based loosely on Roger Protz's Real Ale Almanac recipe for Fuller's London Porter:
76% Maris Otter
12% Brown
10% Medium crystal 75
2% Chocolate
Mashed at 68 degrees C for 60 minutes, then a 60 minute boil with:
25 IBUs Fuggles @60 minutes
3 IBUs Fuggles @15 minutes
O.G. 1.050 wort fermenting with 3rd generation WLP002 pitched @18 degrees C
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Permalink Reply by Adam Barnes on
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Currently brewing a PKB Clone. First time round (BIAB) it was great so having another go (AG this time)!
6.30 kg Pale Malt, Maris Otter (Thomas Fawcett) 78.6 %
0.80 kg Munich II (Weyermann) (16.7 EBC) 10.0 %
0.48 kg Crystal Malt - 60L (Thomas Fawcett) 6.0 %
0.32 kg Chocolate Malt (Thomas Fawcett) 4.0 %
0.12 kg Black (Patent) Malt (985.0 EBC) 1.5 %
50.00 g Nelson Sauvin [12.00 %] - Boil 60.0 min 46.4 IBUs
20.00 g Cascade [5.50 %] - Boil 20.0 min 5.2 IBUs
20.00 g Cascade [5.50 %] - Boil 15.0 min 4.2 IBUs
20.00 g Cascade [5.50 %] - Boil 10.0 min 3.1 IBUs
20.00 g Cascade [5.50 %] - Boil 5.0 min 1.7 IBUs
20.00 g Cascade [5.50 %] - Boil 0.0 min 0.0 IBUs
10.00 g Nelson Sauvin [12.00 %] - Boil 0.0 min 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05)27 l, mash 60min at 67 degrees, batch sparge, est O.G. 1.067
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