Who is brewing, right now?

[Dirk McLargeHuge]

Just did a 10 gallon batch of Boog's Rye Cream Ale (version 3) with whatsontap last night. It was the inaugural brew session of v1.9 of my control panel - which is now powered by the BrewTroller. Everything went smooth as silk, with the exception of the fact that we ended up .08 points higher than expected. I bumped up the IBUs a little but... Imperial Cream Ale, anyone?

I think my LHBS guy changed his crush or something. Whatsontap said that he had a crazy jump in efficiency recently too.

Once I save up a little more money for the final control panel box, I'll post some revised pictures of the rig.


Mylo

You do know that Bub hates you, right?

[Ironman]

Brewed a 1.100 Imperial Brown Stout to blend with a batch of 1890 Truman Imperial Brown Stout I brewed a month ago. Here's the recipe for Truman.

http://barclayperkins.blogspot.com/2010/04/lets-brew-wednesday-1890-truman.html
I just oaked it with 1.5 oz of Medium Toast American Oak cubes.

And here is the newest one.

Old Brown Stout
Imperial Stout


Type: All Grain
Date: 8/11/2010
Batch Size: 6.00 gal
Brewer: Ira Briggs
Boil Size: 8.65 gal Asst Brewer:
Boil Time: 120 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 64.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
11 lbs 4.3 oz ESB Malt (4.0 SRM) Grain 44.61 %
4 lbs 4.4 oz Brown Malt (Crisp) (65.0 SRM) Grain 16.91 %
3 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 11.87 %
2 lbs 6.9 oz Amber (Crisp) (27.5 SRM) Grain 9.62 %
9.8 oz Black (Crisp) (680.0 SRM) Grain 2.42 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 1.98 %
8.0 oz Crystal Extra Dark - 120L (Crisp) (120.0 SRM) Grain 1.98 %
3.13 oz Williamette [6.00 %] (90 min) Hops 51.3 IBU
0.78 oz Goldings, East Kent [5.00 %] (10 min) Hops 3.6 IBU
0.78 oz Hallertauer [4.80 %] (10 min) Hops 3.5 IBU
0.78 oz Williamette [6.00 %] (10 min) Hops 4.4 IBU
2 lbs 10.9 oz Turbinado (10.0 SRM) Sugar 10.61 %
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale



Beer Profile

Est Original Gravity: 1.103 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.024 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 10.45 % Actual Alcohol by Vol: 0.65 %
Bitterness: 62.8 IBU Calories: 43 cal/pint
Est Color: 52.3 SRM Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 22.58 lb
Sparge Water: 5.11 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

My Mash Step Time Name Description Step Temp
90 min Step Add 26.02 qt of water at 164.6 F 152.0 F



Mash Notes:
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.5 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 112.0 days
Storage Temperature: 52.0 F

Notes


Created with BeerSmith

[Crinkle]

Working on a porter today, just kegged my double IPA, not a bad beer weekend.

[brewinhard]

15 gallons of an easy drinking 50/50 american rye ale with some nice simcoe and amarillo hops in the finish.

[Petedadink]

Leipzig Gose this morning

Mother Gose 23 Specialty Beer

Recipe Specs
----------------
Batch Size (G): 6.1 Total Grain (lb): 10.000 Total Hops (g): 12.20 Original Gravity (OG): 1.045 (°P): 11.2
Colour (SRM): 3.4 (EBC): 6.7 Bitterness (IBU): 14.5 (Rager) Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90
Grain Bill
----------------
5.000 lb Wheat Malt (50%) 3.750 lb Pilsner (37.5%) 1.000 lb Acidulated Malt (10%) 0.250 lb Munich I (2.5%)

Hop Bill
----------------
12.2 g Northern Brewer Leaf (9.6% Alpha) @ 60 Minutes (Boil)

Misc Bill
----------------
28.0 g Coriander Seed @ 10 Minutes (Boil)
30.0 g Kosher Sea Salt 0 Minutes (Boil)

Single step Infusion at 152°F for 60 Minutes.
Fermented at 65°F with Wyeast 3068 - Weihenstephan Weizen

Notes
----------------
Starting with 30 grams Kosher Sea Salt adjust up or down to taste. You can add small
amounts of lactic acid post fermentation to brighten up the
sourness but just a few ml at a time so it is aparent but not too sharp.
Yeast strains Im still playing with.
German ale is anotherIve used. Seems to come of age in about one month but fades after 2 to 3.

Recipe Generated with BrewMate

[Dirk McLargeHuge]

Shadow Warrior

6 gallons | 60% efficiency | 1.118 OG | 80.8 IBUs

7# Extra Light DME
10# US 2-row pale malt
1.5# Carafa III
1# flaked barley
1# flaked oats
.75# chocolate malt
.5# black patent
.25# flaked wheat
1# corn sugar
1# Turbinado sugar
.25 oz Northern Brewer 8.5%/FWH
1 oz Chinook 13%/90
2 oz Northern Brewer 8.5%/90
.75 oz Northern Brewer 8.5%/30
.5 oz Mt. Hood 6%/30
1 oz Northern Brewer 8.5%/5
1.5 oz Mt. Hood 6%/0
WLP002

Mash at 148°F for 75 minutes. I brewed JP's Bourbon Oak-Aged Oat stout as a starter for this beer. And next week I plan to also pitch the yeast from the recently brewed Tasty APA to try and get this thing down.

[brewranger]

barnabus saison

partial mash
2 lb 2 row
1 lb caravienne
60 min @ 153 F

3 lb pilsen DME
1 lb wheat dme


1oz East Kent Goldings 60 min
1oz Saaz 7 min
1oz Styrian Goldings 7min

Wyeast French Saison 3711

[Dirk McLargeHuge]

Just doughed in on this one:

Bend Brewing Axial Red
5 Gallons | 1.054 OG | 37.4 IBUs
9 lbs 4 oz 2 row
1 lb aromatic malt
1 lb Crystal 80L
12 oz Crystal 120L
12 oz Honey malt
2 oz Carafa III
.15 oz Northern Brewer 8.5%/First Wort Hop .45 oz Centennial 10%/90 minutes
.2 oz Chinook 13%/30 minutes
1 oz Cascade 5.5%/30 minutes
.13 oz Centennial 10%/0
Wyeast 1968 London ESB
Mash at 155° F for 60 minutes.