[HopDen]

Marzen

95% Weyermann Munich
3% Weyermann Pilsner (wanted to bring the gravity up a few points and have the product)
2% Weyermann Carafa 1
Hallertau Magnum @60
CZ Saaz @30
WLP-802 slurry

[Iliff Ave]

Marzen

95% Weyermann Munich
3% Weyermann Pilsner (wanted to bring the gravity up a few points and have the product)
2% Weyermann Carafa 1
Hallertau Magnum @60
CZ Saaz @30
WLP-802 slurry

Dunkel?

[ynotbrusum]

Finally getting around to re-brew Strong’s take on Timothy Taylor’s Landlord.  Real simple all Golden Promise grist and a few English hops, modest water adjustments, step mash,  plain and simple, but really enjoyable

[HopDen]

Marzen

95% Weyermann Munich
3% Weyermann Pilsner (wanted to bring the gravity up a few points and have the product)
2% Weyermann Carafa 1
Hallertau Magnum @60
CZ Saaz @30
WLP-802 slurry

Dunkel?

I don't know. I guess it could be, based on BJCP guidelines. Maybe somewhere in between? I will call this one a DunkZen.

[erockrph]

If all goes according to plan tomorrow I will be brewing my second batch of the year. *knocks on wood* I haven't brewed twice in a month in a long time, so I'm liking how 2023 has started off.

I had penciled in an Irish Stout in preparation for St Paddy's, but I'm not really feeling like a stout right now. Instead, I tweaked my Brown Ale to be a little less crystal and a little more roast. I've been stepping up some old 1762 slurry I had tucked away in the fridge for 7 or 8 months, but if I don't like the look/smell of the starter tomorrow, then I'll probably just pitch a pack of Verdant IPA instead.

HOME BREW RECIPE:
Title: Basic Brown

Style Name: Southern English Brown
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.038
Efficiency: 85% (brew house)

STATS:
Original Gravity: 1.044
Final Gravity: 1.013
ABV (standard): 4.06%
IBU (tinseth): 22.51
SRM (morey): 18.2

FERMENTABLES:
3.5 lb - Sugar Creek Malt Ye Olde Pale (83.6%)
4 oz - Coffee Malt (6%)
6 oz - Dark Crystal 80L (9%)
1 oz - United Kingdom - Roasted Barley (1.5%)

HOPS:
0.75 oz - Celeia, Type: Pellet, AA: 4.25, Use: Boil for 60 min, IBU: 22.51

YEAST:
Wyeast - Belgian Abby Ale II 1762 (or Verdant IPA)

[Iliff Ave]

Marzen

95% Weyermann Munich
3% Weyermann Pilsner (wanted to bring the gravity up a few points and have the product)
2% Weyermann Carafa 1
Hallertau Magnum @60
CZ Saaz @30
WLP-802 slurry

Dunkel?

I don't know. I guess it could be, based on BJCP guidelines. Maybe somewhere in between? I will call this one a DunkZen.

Sorry! I didn't realize you had already denoted it as a Marzen...

[Amy Martin]

First batch of the new year - it's been a hectic month! I'm brewing a Honey Lavender Belgian Blonde.

[4dogbrewer]

Brewing a session IPA this morning. 2 row, Crystal 40 and Citra hops only. US-05.

[Iliff Ave]

Just put an IPL in the fermenter

90% pils
10% Munich II

Herkules bitter at 45 min
2 oz mandarina @ 10 min
2 oz mandarina @ 2 min
2 oz Idaho 7 @ dry hop
2 oz ekuanot @ dry hop

Pitched onto Diamond slurry @ 54f and set chest freezer to 48f

1.056
48 ibu

[ScallyWag]

It's not the weekend, but I had a gap on Wednesday, so...  mid-week brewday.

Let's call it a Northern English Nut Brown Ale (for lack of a better style description).

60.0%  Golden Promise [Simpson]
11.5%  Weyermann Dark Wheat  [the Munichy one - I love this malt!!]
12.5%  Brown Malt [Crisp]
  4.0%  Oat flakes [Quaker]
  4.2%  Opal44 crystal-ish?  [Mecca Grade]
  3.5%  CaraMunich I [Weyermann]
  2.5%  Crystal-77  [Crisp]
  1.8%  Pale Choc Roast  [Crisp; added post-mash at sparge]

Mashed 72 minutes at 149 [14 minutes] then 153 [58 minutes] because, adjusting.  Had intended to start higher, but Igloo didn't hold temps today.
OG: 1.051

Hops:  EKG, First Gold @ 50min, 15 min [estim 30-32 IBUs;  the 50min was actually a FWH]
             about 80% of those IBUs at the FWH(50min), about 20% of IBU from 15min addition.
Also, WhirlFloc at about 8 min. 

Split-batch fermentation into 3 separate vessels:
   'House' Brit-Blend [Windsor, Verdant, S-04]
    Lager 'house'-blend [mostly S-189, some Diamond] - slurry needed to get used, so I thought WTH?   Should be interesting.
    Denny's Favorite  [Wy-1450?]

[ynotbrusum]

Brewed a Licht Pils.  1.038 OG, 29 IBUs (Magnum FWH, Tettnanger @ 10) 45 min boil.  Best Pils malt. Diamond slurry harvested yesterday from a prior batch that was just racked to keg.  Cheers.

[HopDen]

Candi Syrup Substitute
« on: January 24, 2023, 11:57:38 am »
QuoteModifyRemove
I am formulating a Belgian Golden Strong recipe and I want to use Simplicity Candi Syrup. After scaling up to 18 gallons, that puts me at 10lbs for the recipe. Not cost effective. Simplicity is made from beet sugar and I am fairly certain their process is probably more involved than just adding beet sugar to water and boiling. With that said, if I add 10 lbs of beet sugar (cane) to water ( unknown amount at this time) heat to dissolve, boil for X, will that get me close to what simplicity is? It should definitely dry the beer out and hit the ABV I am looking for.

I could also do a 50/50 between simplicity and my own sugar concoction.
 

Posted this the other day about a Belgian Golden Strong. Thanks for the feedback people.

I decided to forgo the sugar or 50/50 blend and just splurge for the candi syrup. No other reason other than I want to get as close to a Duvel as potentially possible. I am not saying that I could hit the bullseye with sugar and I am definitely not saying I will get anywhere near what a Duvel is with the candi syrup. I have been researching and reading what I could on what a belgian golden strong is and have put together a recipe that is based off that and other folks recipes. Much like cooking, I enjoy stealing snippets of others recipes and form them into my own. Anywhoot, here it is.

Belgian Golden Strong:

RO Yellow Balanced

82% Dingemans Pilsen
18% Simplicity Candi Syrup

Styrian Bobek 70 mins. 26 IBU
CZ Saaz 20 mins. 8 IBU

WLP570 w/starter

1.085 OG est.
1.015 FG est. (may lower the mash temp below 148*)
34 IBU's
75 min. mash
70 min. low boil
Pitch yeast at 67 and let rise to 75

[denny]

Candi Syrup Substitute
« on: January 24, 2023, 11:57:38 am »
QuoteModifyRemove
I am formulating a Belgian Golden Strong recipe and I want to use Simplicity Candi Syrup. After scaling up to 18 gallons, that puts me at 10lbs for the recipe. Not cost effective. Simplicity is made from beet sugar and I am fairly certain their process is probably more involved than just adding beet sugar to water and boiling. With that said, if I add 10 lbs of beet sugar (cane) to water ( unknown amount at this time) heat to dissolve, boil for X, will that get me close to what simplicity is? It should definitely dry the beer out and hit the ABV I am looking for.

I could also do a 50/50 between simplicity and my own sugar concoction.
 

Posted this the other day about a Belgian Golden Strong. Thanks for the feedback people.

I decided to forgo the sugar or 50/50 blend and just splurge for the candi syrup. No other reason other than I want to get as close to a Duvel as potentially possible. I am not saying that I could hit the bullseye with sugar and I am definitely not saying I will get anywhere near what a Duvel is with the candi syrup. I have been researching and reading what I could on what a belgian golden strong is and have put together a recipe that is based off that and other folks recipes. Much like cooking, I enjoy stealing snippets of others recipes and form them into my own. Anywhoot, here it is.

Belgian Golden Strong:

RO Yellow Balanced

82% Dingemans Pilsen
18% Simplicity Candi Syrup

Styrian Bobek 70 mins. 26 IBU
CZ Saaz 20 mins. 8 IBU

WLP570 w/starter

1.085 OG est.
1.015 FG est. (may lower the mash temp below 148*)
34 IBU's
75 min. mash
70 min. low boil
Pitch yeast at 67 and let rise to 75

Just looked it up in BLAM. Duvel uses dextrose, not syrup. 17% of total fermentables.

[HopDen]

Candi Syrup Substitute
« on: January 24, 2023, 11:57:38 am »
QuoteModifyRemove
I am formulating a Belgian Golden Strong recipe and I want to use Simplicity Candi Syrup. After scaling up to 18 gallons, that puts me at 10lbs for the recipe. Not cost effective. Simplicity is made from beet sugar and I am fairly certain their process is probably more involved than just adding beet sugar to water and boiling. With that said, if I add 10 lbs of beet sugar (cane) to water ( unknown amount at this time) heat to dissolve, boil for X, will that get me close to what simplicity is? It should definitely dry the beer out and hit the ABV I am looking for.

I could also do a 50/50 between simplicity and my own sugar concoction.
 

Posted this the other day about a Belgian Golden Strong. Thanks for the feedback people.

I decided to forgo the sugar or 50/50 blend and just splurge for the candi syrup. No other reason other than I want to get as close to a Duvel as potentially possible. I am not saying that I could hit the bullseye with sugar and I am definitely not saying I will get anywhere near what a Duvel is with the candi syrup. I have been researching and reading what I could on what a belgian golden strong is and have put together a recipe that is based off that and other folks recipes. Much like cooking, I enjoy stealing snippets of others recipes and form them into my own. Anywhoot, here it is.

Belgian Golden Strong:

RO Yellow Balanced

82% Dingemans Pilsen
18% Simplicity Candi Syrup

Styrian Bobek 70 mins. 26 IBU
CZ Saaz 20 mins. 8 IBU

WLP570 w/starter

1.085 OG est.
1.015 FG est. (may lower the mash temp below 148*)
34 IBU's
75 min. mash
70 min. low boil
Pitch yeast at 67 and let rise to 75

Just looked it up in BLAM. Duvel uses dextrose, not syrup. 17% of total fermentables.

What is this BLAM you speak of Oh Wise One?? LOL!

[denny]

Candi Syrup Substitute
« on: January 24, 2023, 11:57:38 am »
QuoteModifyRemove
I am formulating a Belgian Golden Strong recipe and I want to use Simplicity Candi Syrup. After scaling up to 18 gallons, that puts me at 10lbs for the recipe. Not cost effective. Simplicity is made from beet sugar and I am fairly certain their process is probably more involved than just adding beet sugar to water and boiling. With that said, if I add 10 lbs of beet sugar (cane) to water ( unknown amount at this time) heat to dissolve, boil for X, will that get me close to what simplicity is? It should definitely dry the beer out and hit the ABV I am looking for.

I could also do a 50/50 between simplicity and my own sugar concoction.
 

Posted this the other day about a Belgian Golden Strong. Thanks for the feedback people.

I decided to forgo the sugar or 50/50 blend and just splurge for the candi syrup. No other reason other than I want to get as close to a Duvel as potentially possible. I am not saying that I could hit the bullseye with sugar and I am definitely not saying I will get anywhere near what a Duvel is with the candi syrup. I have been researching and reading what I could on what a belgian golden strong is and have put together a recipe that is based off that and other folks recipes. Much like cooking, I enjoy stealing snippets of others recipes and form them into my own. Anywhoot, here it is.

Belgian Golden Strong:

RO Yellow Balanced

82% Dingemans Pilsen
18% Simplicity Candi Syrup

Styrian Bobek 70 mins. 26 IBU
CZ Saaz 20 mins. 8 IBU

WLP570 w/starter

1.085 OG est.
1.015 FG est. (may lower the mash temp below 148*)
34 IBU's
75 min. mash
70 min. low boil
Pitch yeast at 67 and let rise to 75

Just looked it up in BLAM. Duvel uses dextrose, not syrup. 17% of total fermentables.

What is this BLAM you speak of Oh Wise One?? LOL!

Brew Like A Monk by Stan Hieronymus.  The definitive book on Belgian beer and how to brew it.