[GarageBier]

Finally brewed my first batch this weekend. It’s a Belgian Ale. I’m really low tech, but I’m still excited to see how it turns out.

Good luck with it!  For what it’s worth, I’ve made many batches of beer and I happily remain very low tech.   

Thank you, I hope to make many more like you, can’t wait to crack my first home brew!

[Fire Rooster]

AG Batch #84, (4.5-5 gal in Fermenter)

6.2 lbs Deer Creek Pilsner
1.3 lbs Deer Creek Double Dutch Munich
1 lb Deer Creek Pale Corn Malt (first time)

45 min, 1 oz Tettnanger Dried, 2022 Hops Direct AA 4.3
35 min, 1 oz Mt Hood Dried, 2022 Yakima Valley AA 3.7

6-7 oz's (Volume) Bottom Cropped Yeast from Wyeast 1469, Propper Starter

90 min Mash, 1/4 t gypsum
45 min Boil, 1/4 t gypsum

BIAB, Double Drop

[fredthecat]

WLP920 slurry
52% wymn munich 2
43% wymn pils
2% caraaroma
2% carafa 3 special

70g EKG (its what i had on hand)
1.049 (very happy to have my OGs super well targeted nowadays, this was exactly it and correct volume as well), ~34 IBU, 21SRM

i got 83% attenuation with WLP920 with an all-malt wort last batch with it. obviously more than i wanted, but it blows away whitelabs' nonsense estimation of 66% to 73% attenuation they list. it tastes good so far.

[jeffy]

Not sure what to call this
80% Rahr 2-row pale malt
20% Weyerman Barke Munich
1.052, 37 IBUs, 5-6 SRM
FWH Magnum
Hallertauer Blanc at 15 minutes
Diamond lager slurry

[tommymorris]

I am brewing Morebeer’s Pizza Port Shark Bite Red today. I’m pretty sure 21.5% caramel malts is a record for me and it’s C80 and C120. I saw this kit probably 10 years ago and always wanted to try it. Today I’m finally brewing it for the first time. I’m kind of excited.

[rburrelli]

First stab at a cold IPA.
9 lb. Pilsner
3 lb. Flaked maize
1.75 oz Galaxy at 30 min
1 oz.dry hop for 2 days

Cellar Science German at 62 degrees

[fredthecat]

Not sure what to call this
80% Rahr 2-row pale malt
20% Weyerman Barke Munich
1.052, 37 IBUs, 5-6 SRM
FWH Magnum
Hallertauer Blanc at 15 minutes
Diamond lager slurry

i made one p similar to that except i used simcoe hops. diamond, 80/20 2row/munich, similar stats. it will be a really good pale red colour, i enjoyed the beer.

[Iliff Ave]

First rice lager on tap for tomorrow. Was planning on hallertau blanc but didn’t realize I was out

70% Pilsner
30% brown rice

Herkules for bittering
17g callista 10 min
17g callista 2 min

1.048
~15 ibu
diamond lager yeast

Considering some beano at pitching for extra fermentability

[Fire Rooster]

First rice lager on tap for tomorrow. Was planning on hallertau blanc but didn’t realize I was out

70% Pilsner
30% brown rice

Herkules for bittering
17g callista 10 min
17g callista 2 min

1.048
~15 ibu
diamond lager yeast

Considering some beano at pitching for extra fermentability

If I may ask, what brand for brown rice ?

Thanks

[Iliff Ave]

First rice lager on tap for tomorrow. Was planning on hallertau blanc but didn’t realize I was out

70% Pilsner
30% brown rice

Herkules for bittering
17g callista 10 min
17g callista 2 min

1.048
~15 ibu
diamond lager yeast

Considering some beano at pitching for extra fermentability

If I may ask, what brand for brown rice ?

Thanks

It just some generic 10 minute rice from the grocery store that I can throw directly into the mash

[fredthecat]

Considering some beano at pitching for extra fermentability

hey, im still unsure of how the beer turned out flavourwise, but i got 83% attenuation in a 97% pils 3% acid malt beer that i left overnight to mash. unfortunately im doing dry january i think and at least will wait 2 weeks even to try it. but a really long mash surprised me with this. i will say i think it created more of a haze than a shorter mash would have made.

[Iliff Ave]

Considering some beano at pitching for extra fermentability

hey, im still unsure of how the beer turned out flavourwise, but i got 83% attenuation in a 97% pils 3% acid malt beer that i left overnight to mash. unfortunately im doing dry january i think and at least will wait 2 weeks even to try it. but a really long mash surprised me with this. i will say i think it created more of a haze than a shorter mash would have made.

Brewed this today will pretty poor efficiency from a 60 minute mash. I’m guessing the rice was to blame? I’m hoping for 87% attenuation or so but have never tried this method. No idea if it will affect anything…

[Fire Rooster]

AG Batch #83, (4.5 gal in Fermenter)

7 lbs 12 oz, Weyermann Vienna
12 oz, Deer Creek Toasted Oat Malt (First Time)

45 min, 1 oz Mt Hood Dried
 2022 Yakima Valley AA 3.7

35 min, 1 oz Tettnanger Dried
 2022 Hops Direct AA 4.3

(1) 1469 West Yorkshire
Dated 29 APR 2023, Propper starter

1hr 15 min Mash, 1/4 t gypsum
45 min Boil, 1/4 t gypsum

BIAB, Double Drop

I’ve never used their toasted oat malt.  I would be interested to hear your thoughts.  Please keep us posted!

I do an early test test for all my brews about a month or two before it's in drinking rotation.
This allows me to recover and immediately brew another in case it's a dumper, to keep pipeline stable.

Although in a month or two the taste will change, I don't think oat malt is for me.
It's not bad, it's just I don't think it's what I want in a beer.  No bad reflection on Deer Creek
it's just something I'm not seeking.  What that is, who knows, but when I find it I will know.
I'm not refined enough to describe well, but it does have a smoothness to it.
In a very low amount, lower than what I used, it could add a smooth mouthfeel.
Plan to use the left over oat malt to make & bake oatmeal cookies. I only ordered a few pounds.

Cheers

[Iliff Ave]

Oat malt is a tough one for me. It's got a pretty rough, rustic quality to it in my opinion

[fredthecat]

AG Batch #83, (4.5 gal in Fermenter)

7 lbs 12 oz, Weyermann Vienna
12 oz, Deer Creek Toasted Oat Malt (First Time)

45 min, 1 oz Mt Hood Dried
 2022 Yakima Valley AA 3.7

35 min, 1 oz Tettnanger Dried
 2022 Hops Direct AA 4.3

(1) 1469 West Yorkshire
Dated 29 APR 2023, Propper starter

1hr 15 min Mash, 1/4 t gypsum
45 min Boil, 1/4 t gypsum

BIAB, Double Drop

I’ve never used their toasted oat malt.  I would be interested to hear your thoughts.  Please keep us posted!

I do an early test test for all my brews about a month or two before it's in drinking rotation.
This allows me to recover and immediately brew another in case it's a dumper, to keep pipeline stable.

thats actually a very smart idea i need to consider, though i tend to have a pipeline planned way ahead of time.

Oat malt is a tough one for me. It's got a pretty rough, rustic quality to it in my opinion

yeah, haven't used oat malt, but i tried golden naked oats once and utterly hated it. wasn't sure if it was the oats until i tried a beer advertised as using GNO and it had the exact same rough, husky, super distinct taste and then i knew. since that experience i can't imagine bringing myself to brewing with oat malt of any kind in the future. heck, if you research very old beer types, koyt (i think) and other oat versions of beers were always the cheapest by far. theres a reason why.