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Author Topic: Today’s brew  (Read 13325 times)

Online denny

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Re: Today’s brew
« Reply #165 on: November 11, 2023, 08:47:48 am »
I'm brewing an altbier today to test some new malt from Montana Craft malt. I'll be using their Bavarian pils and light Munich.
Life begins at 60.....1.060, that is!

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Offline jeffy

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Re: Today’s brew
« Reply #166 on: November 11, 2023, 11:44:04 am »
I'm brewing a West Coast IPA with Centennial at first wort hops and Perle late. My brain thinks it will be delicious.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
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BJCP judge since 1995

Offline HopDen

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Re: Today’s brew
« Reply #167 on: November 11, 2023, 03:54:36 pm »
Will brew a Kolsch style tmrrw with 50/50 Weyermann Vienna and Weyermann Fl. Malted Pils. with 10% Weyermann Pale Wheat. Czech Saaz and Hallertau Mittelfrueh. Lalbrew Koln. Soft water and warm ferment temp.

Offline Andy Farke

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Re: Today’s brew
« Reply #168 on: November 11, 2023, 04:54:19 pm »
Finishing up a Bohemian Pilsner...trying a new recipe formulation. I hit all of my gravity numbers spot-on; a very nice feeling when it happens!
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Online denny

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Re: Today’s brew
« Reply #169 on: November 12, 2023, 09:15:54 am »
Update: hit all the numbers dead on. Pitched an SNS starter of WY1007 and saw signs of fermentation in about 6 hours.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline BrewBama

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Re: Today’s brew
« Reply #170 on: November 12, 2023, 12:00:56 pm »
Sounds like some good stuff brewing around here.

Offline tommymorris

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Re: Today’s brew
« Reply #171 on: November 19, 2023, 03:21:34 pm »
Brewing a German Pils with 100% Rahr North Star Pils malt,  Edelweiss hops, and Diamond Lager yeast.

This is my first batch with the North Star Pils.

Online denny

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Re: Today’s brew
« Reply #172 on: November 19, 2023, 04:13:09 pm »
Brewing a German Pils with 100% Rahr North Star Pils malt,  Edelweiss hops, and Diamond Lager yeast.

This is my first batch with the North Star Pils.

Love that malt. Really full flavor. Doing a tripel with it soon.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline BrewBama

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Today’s brew
« Reply #173 on: November 28, 2023, 06:15:14 am »
Brewing a NE IPA this AM. The framework is based on a Tree House video.




Offline erockrph

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Re: Today’s brew
« Reply #174 on: November 28, 2023, 12:08:33 pm »
Simcoe-Amarillo-Citra is an all-time classic IPA combo, and it's even better now that we have Cryo versions available of these hops. That should be a great beer, even at that low hopping rate you have.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline BrewBama

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Today’s brew
« Reply #175 on: December 07, 2023, 05:15:52 am »
In honor of Pearl Harbor I decided to brew a small batch with Warrior and Veteran’s Blend hops this AM.  I think it’s the first 1 gal batch on my regular setup so it’s serving as a test batch.

My goal is to be able to brew these ‘challenge’ beers the club has but I don’t want 5 gal of Fruity Pebbles beer or whatever they dream up. I got a new little fermenter and keg for these small batches.

« Last Edit: December 09, 2023, 09:44:20 am by BrewBama »

Offline chinaski

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Re: Today’s brew
« Reply #176 on: December 14, 2023, 03:25:34 pm »
Brewed an IPA based on my own favorite grain-bill and late-hopping inspired by Brew Dudes recipe in response to Tree House brewing guidelines.  Adjusted water recipe to not go big on chloride.  Decided to do boiling hops to 35 IBU rather than low for a 1.063 beer.  20 min. and hop stand additions of Comet, Simcoe, and Citra.  Probably will dry hop with those three as well.  Trying the Lamelamand New England ale yeast (Conan) for the first time.  Don't care if it's hazy or West Coast or other.  It will be IPA.  Not sure that I've ever had a Tree House beer; but some hazy IPAs are too flabby for me.

Offline BrewBama

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Today’s brew
« Reply #177 on: December 14, 2023, 07:43:32 pm »
Brewed an IPA based on my own favorite grain-bill and late-hopping inspired by Brew Dudes recipe in response to Tree House brewing guidelines.  Adjusted water recipe to not go big on chloride.  Decided to do boiling hops to 35 IBU rather than low for a 1.063 beer.  20 min. and hop stand additions of Comet, Simcoe, and Citra.  Probably will dry hop with those three as well.  Trying the Lamelamand New England ale yeast (Conan) for the first time.  Don't care if it's hazy or West Coast or other.  It will be IPA.  Not sure that I've ever had a Tree House beer; but some hazy IPAs are too flabby for me.
I brewed a beer based on that same video (post No 174 above). I taste tested it today. I really like it.

Offline BrewBama

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Re: Today’s brew
« Reply #178 on: December 18, 2023, 01:59:18 pm »
Just put this one in the fermenter.


Offline erockrph

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Re: Today’s brew
« Reply #179 on: December 20, 2023, 08:11:35 am »
Squeezing in one more batch this year, a moderate gravity bitter with 1469. It's my first time using Invert #1 (I usually use 2 or 3). That stuff tastes just like liquid toffee. Looking forward to this one!


Title: Pale Bitter

STATS:
Original Gravity: 1.041
Final Gravity: 1.012
ABV (standard): 3.92%
IBU (tinseth): 32.67
SRM (morey): 7.02
Mash pH: 5.35

FERMENTABLES:
4 lb - Ye Olde Pale Ale (76.2%)
4 oz - Caramel Malt - 60L (4.8%)
8 oz - Flaked Corn (9.5%)
8 oz - Becker - Invert Sugar #1  (9.5%)

HOPS:
1 oz - Challenger, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 25.45
1 oz - Northdown, Type: Pellet, AA: 6.4, Use: Boil for 5 min, IBU: 7.22
1 oz - Target, Type: Pellet, AA: 10.3, Use: Boil for 0 min

OTHER INGREDIENTS:
4 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
1.5 g - Salt, Time: 60 min, Type: Water Agt, Use: Mash
1.16 ml - Lactic acid, Time: 60 min, Type: Water Agt, Use: Mash

YEAST:
Wyeast - West Yorkshire 1469

MASH GUIDELINES:
1) Temperature, Start Temp: 147 F, Target Temp: 162 F, Time: 60 min, Amount: 17 qt, Ramp through sacc rest
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer