I didn’t see a thread like this, so I figured I’d make one. I’m curious to hear about what Ratebeerians are brewing.
I recently bottled a Belgian made with:
Belgian Ardennes yeast
pale malt
carastan 17L
honey malt
orange peel
raw cane sugar
Cascade for bittering
Nelson Sauvin for flavor and aroma
Cascade and Nelson dry hop
40ibu, 7.5%abv, 5srm
Looking forward to drinking it next week!
Please tell us about your most recent homebrew in a similar format.
Cheers!
|
Actually this is my husband’s brew. I’m just the creative consultant and quality control specialist:
American Pale Ale
Wyeast 1272
9 lb Maris Otter
2 lb Munich
2 lb Rye
12 crystal 40
mash at 152
1/2 oz fwh Amarillo
.85 oz Columbus 60 minutes
1.25 oz Centennial 15 min
1 oz Simcoe 5 min
2 oz Centennial
dry hop 2 oz Centennial
1 oz Simcoe
1 oz Amarillo
68 ibu approx
og 1.065
Should be ready to drink in about one week
Double Cheers! |
That should be a good one ^ |
Most recent brewed:
Bugged Belgian Golden Ale 5.5 gal batch-
6lbs Pale
4lbs Vienna
.5lbs C60
.5lbsC10
Mash at 151 for 90 min
1oz halertau at 40
1 oz styrian goldings at 15
1lb Clear Candi Syrup
1oz styrian goldings at10
Fermented with WLP 550 in primary.
White Wine Oak Spiral from Where the Wild Beers Are Mark 1 added to primary after 7 days.
Plan on dry hopping this after racking over to secondary, after the bugs have taken hold. Smells great so far!
Most Recent Homebrew Currently Drinking (Tap):
-Hefe
-Rosehip, hibiscus, and ginger hefe
-cocoa nib and bourbon soaked oak cube imp porter
Most Recent Homebrew Killed (Tap)-
-100% Brett B 100% motueka APA
-100% Brett B saison with grapefruit and lemon zest.
Yeah....I like to brew. |
|
|
That’s what I like about homebrew. ^
The sky is the limit. I like to brew stuff I can’t buy. |
5 gallon batch.
9 lbs Pilsner Malt (50%)
3 lbs Brit Crystal 65L (17%)
1.8 lbs Munich (8%)
1.8 lbs Marris Otter Pale (8%)
1 lb Flaked Oats (6%)
1 lb Vienna (6%)
.7 lb Smoked Malt (2%)
.6 Rye Malt (2%)
.5 Maple Syrup (5%)
1/2 oz Fuggles @ 75
1 oz Willamette @ 60
1 oz Cascade @ 30
1 oz Willamette @ 15
Yeast: Edinburgh Ale
Pre-boil Wort Volume: 5.882 gal
Boil Time: 90 min
|
I brew a lot of IPA. Last weekend I made a Simcoe and Centennial IPA.
12 lbs Pale
8 oz Carapils
8 oz Munich
2 oz Crystal 120 (bit of color)
1.5 oz Nugget @ 60
1 oz Centennial @ 15, 10, and 5
1 oz Simcoe @ 5
US-05
Plan to dry hop with a total of 3 oz Simcoe. Experimenting with not doing any flame out additions. OG 1.062, it should approach 7% ABV if it gets down to 1.010 or 1.009.
In December I’m planning to brew 3 batches. A Columbus and Chinook IPA, Belgian Dubbel, and finally a regular stout to close out the calendar. |
Brewing this one this weekend, a foreign extra stout utilizing ingredients from ecuatorial regions, 5 gal:
Mash @ 152 for 60 minutes:
10 lbs Vienna
2 lbs steel-cut oats
2 lbs Crystal 60
1 lb roasted barley
.75 lb Carafa III
8 oz Sumatran coffee
90 Min Boil:
1 lb date syrup @ 90
1 oz each Northdown and Bramling Cross @ 90
1 oz each Northdown and Bramling Cross @ 30
Primary:
2 qt starter of London Ale, fermented @ 68 for 7-10 days
Secondary:
2 Chipotle chiles and 3 split and scraped Tahitian vanilla beans for 14 days |
|
|
Had a hankering for a hoppy Saison, single hop and single malt style. Should be packaging in a couple weeks
Interpreted Saison
Amount: 20 gal
O.G.: 1.056 HCU: 6.2 IBU: 25.9
34.375 lb 100.0% Weyerman Vienna Malt
0.25 oz Citra (First Wort Hop) 90 min
2 oz Citra 13.7% 15 min
2 oz Citra 13.7% 5 min
7.75 oz Citra 13.7% 2 min
4 oz Citra 13.7% hopback
YEAST: Wyeast 3724
|
Citra saison? That sounds really interesting. |
Fall Saison
11 lb Pale Malt
2 lb Munich
1 lb home-made amber candy sugar
Fuggle + EKG hops
Herbs + Spices
House Yeast blend |
