What're you brewing right now?

markaberrant · Post by **markaberrant** » Sat Mar 27, 2010 6:57 pm

JimC wrote:Imperial Oatmeal Stout last week

63% Marris Otter
10% Flaked Oats
3.5% Carafa I
3.5% Carafa III
3.5% Caramunich III
1.5% Roast Barley
15% Brown Sugar

Hopped with Williamette and Bog Myrtle to about 45IBU. OG 1.082. Did a cereal mash on the Oat's and a 4 step mash on the whole thing. Fermented with S04 and it tastes great at one week old.

What did this finish at? Why 15% brown sugar in a stout?

markaberrant · Post by **markaberrant** » Sat Mar 27, 2010 7:01 pm

Did a belgian dark strong last night. 2 row, 1 lb special B and a kilo of demerara. Boiled for 3 hours - ended up with 6.5 gallons at 1.091. Pitched a slurry of 3711, my new favourite belgian yeast.

JimC · Post by **JimC** » Sun Mar 28, 2010 8:26 am

FG was 1.021. Brown sugar, why not. Mostly because I have been playing with sugar recently. It seemed to work from the feedback I am getting and the hint of molasses works really well with the hint of muddy bog myrtle and plays off the silky oats and roast grain.

markaberrant wrote:
What did this finish at? Why 15% brown sugar in a stout?

markaberrant · Post by **markaberrant** » Sun Mar 28, 2010 6:27 pm

JimC wrote:FG was 1.021. Brown sugar, why not. Mostly because I have been playing with sugar recently. It seemed to work from the feedback I am getting and the hint of molasses works really well with the hint of muddy bog myrtle and plays off the silky oats and roast grain.

I asked about the brown sugar because I have never felt it contributes all that much as far as flavour.

I am also surprised it finished so high with all that brown sugar. I would have expected it to at least finish around 1.016-1.017.

Still sounds like an interesting brew!

cannondale · Post by **cannondale** » Sun Mar 28, 2010 10:56 pm

Blonde ale went well. 2-row, carafoam, vienna & munich. Hopped with centennial and cascade. Hit all the targets.

Might brew a dunkelweizen tomorrow...

iguenard · Post by **iguenard** » Mon Mar 29, 2010 5:52 am

I finally get to post in here since the move to the new house and final brewery setup.

Yesterday I spent the day brewing my Sour Cherry Amber Ale. Its a take on my regular american amber ale, but with a polish sour red cherry syrup twist. Flavours seem to have interated well at the boil Cant wait to try this out after primary. Recipee is weird, but I need to liquidate some of the older malts....

Weyerman Pilsner 50 %
Vienna 32%
Crystal 75 14 %
Carafoam 4 %

Hopped with Centennial and Cascade, to IBU 44. Soured with Polish Sour Red Cherry Syrup.

Not my typical brew, but I have 250 kg of grain I need to spend... following my move I found some rot in 3 bags of 4 kg. And I am not big on waste!

Here's to more brewing, finally!

markaberrant · Post by **markaberrant** » Thu Apr 01, 2010 3:36 pm

markaberrant wrote:The other has 26oz of hops, with Amarillo leading the way, followed by Columbus, Centennial, Cascade, Zeus, Simcoe and Citra. 2-row, plus 2lbs of crystal malt and 2lbs of sugar.

Should be fun!

So we ended up using a total of 34oz of hops in this beer (12oz alone worth of dry hops in the keg). Got the lab results back today:

Alcohol % 7.82
O.G. 1.075
A.E. 1.01322
R.E.(Plato) 6.14
B.U. 105
B.U./R.E. 16.9
Colour 15.8
pH 4.62
Haze - unreadable (off the charts)

It is pretty grassy right now with all those dry hops, so I'm gonna pull them this weekend. We'll be serving it through a Randall stuffed with Amarillo in 2 weeks time.

markaberrant · Post by **markaberrant** » Thu Apr 01, 2010 3:40 pm

I'm gonna brew a plain old "beer" this weekend:

9lbs 2-row
1.5oz mt hood @ 60
.5oz mt hood @ 30
Safale s-05

jaymack · Post by **jaymack** » Thu Apr 01, 2010 3:47 pm

markaberrant wrote:I'm gonna brew a plain old "beer" this weekend:

9lbs 2-row
1.5oz mt hood @ 60
.5oz mt hood @ 30
Safale s-05

Don't get any simpler.

Trying my first cream stout, using lactose. Anyone have any experience with this? Recipe calls for .5 lb (for 5 gallon recipe)

JimC · Post by **JimC** » Thu Apr 01, 2010 3:58 pm

Split batch Kolech(ish) and Pale Bret

18 lbs/94.74 % Pilsner
8.0 oz/2.63 % Biscuit Malt
8.0 oz/2.63 % Caramunich I

1.00 oz Liberty (60 min)
1.00 oz Pearle (60 min)
2.00 oz Liberty (30 min)

1.055 OG, 5.4 SRM, 27.6 IBU

Fermenting 1/2 with Kolsch yeast and 1/2 with Bret L.

matt7215 · Post by **matt7215** » Thu Apr 01, 2010 3:59 pm

markaberrant wrote:I'm gonna brew a plain old "beer" this weekend:

9lbs 2-row
1.5oz mt hood @ 60
.5oz mt hood @ 30
Safale s-05

what do you get out of a 30 min addition? ive always done flavour additions from 10 - ko and dry hopped for aroma.

cannondale · Post by **cannondale** » Thu Apr 01, 2010 8:42 pm

markaberrant wrote:I'm gonna brew a plain old "beer" this weekend:

9lbs 2-row
1.5oz mt hood @ 60
.5oz mt hood @ 30
Safale s-05

It's fun to just brew a plain ol 'beer' here and there.

I'm sure everyone has big long weekend brew plans.

I'm brewing a 'textbook' wit, and im going to do something very close Jamil's trigo oscuro dunkelweizen from the Jan./Feb. BYO. I figure with a wit, a hefe and then the american IPA and blonde ale that I have fermenting now, ill be all set by the time summer bbq season hits full stride...

markaberrant · Post by **markaberrant** » Thu Apr 01, 2010 8:46 pm

cannondale wrote:It's fun to just brew a plain ol 'beer' here and there.

I'm sure everyone has big long weekend brew plans.

I'm brewing a 'textbook' wit, and im going to do something very close Jamil's trigo oscuro dunkelweizen from the Jan./Feb. BYO. I figure with a wit, a hefe and then the american IPA and blonde ale that I have fermenting now, ill be all set by the time summer bbq season hits full stride...

Yup, need some good summer beer with mass appeal. I brewed an insanely good witbier 3 weeks ago (with the 3711 yeast), I'm not sure I have tasted a better one, commercial or otherwise. I have never been quite satisfied with all my previous witbiers, so I backed way off on the spices, and I think that did the trick. Reading the new Brewing With Wheat book a couple days after brewing it certainly validated this approach.

cannondale · Post by **cannondale** » Fri Apr 02, 2010 4:16 pm

Yup, need some good summer beer with mass appeal. I brewed an insanely good witbier 3 weeks ago (with the 3711 yeast), I'm not sure I have tasted a better one, commercial or otherwise. I have never been quite satisfied with all my previous witbiers, so I backed way off on the spices, and I think that did the trick. Reading the new Brewing With Wheat book a couple days after brewing it certainly validated this approach.

If there's one thing I've learned, it's that less is often more with certain styles. I think with wheat beers, that is certainly the case. I've gone overboard with spices, especially with sweet and bitter orange peel. For this one I was thinking something like 1/4 to 1/2 oz. each of cracked coriander and dried curacoa at 15 (for a 5 gallon batch). What was your winning combination?

markaberrant · Post by **markaberrant** » Fri Apr 02, 2010 4:48 pm

cannondale wrote: If there's one thing I've learned, it's that less is often more with certain styles. I think with wheat beers, that is certainly the case. I've gone overboard with spices, especially with sweet and bitter orange peel. For this one I was thinking something like 1/4 to 1/2 oz. each of cracked coriander and dried curacoa at 15 (for a 5 gallon batch). What was your winning combination?

5 min before end of boil add spices processed in electric spice/coffee grinder
.25 oz Coriander
.25 oz Sweet Orange Peel
.25 oz Bitter Orange Peel
15 black peppercorns