Droso

3500g Pale (6)
150g Chcocolate wheat (1100)
150g CARAFA (Dehusked 1000)
100g Roasted barley (1000)
250g Fawcett amber (95)
100g Cara Munich (110)
250g Wheat malt (pale) (3)
240g Flaked barley
200g rye malt
200g oatmeal

Mash: 60 min @ 67C

Challanger 7,0% 33 gr. 90 min.
Northern Brewer 6,6% 33 gr. and Challanger 12 gr. 45 min.

Fermentation:
SafAle S-04
18L
Primary: 6 days @ 22°C
Secondary: 7 days @ 22°C

OG: 1.051
FG: 1.017

Bottled with 81g corn sugar

20050303: Tried the first bottle. Nice, rich foam. Taste is quite heavy and unbalanced bitterness from the dark malts, let’s give it a couple of more weeks.

4,5kg Plsner malt
1kg Munich Type 2
500g CaraMunich
500g wheat malt (pale)

Mash at 68°C for 75 min.

40g Northern Brewer for 90 min.
50g Cascade for 40 min.
40g Fuggles for 10. min
40g Cascade for 10 min.

Fermentation:
SafAle S-04
22°C
Primary: 7 days @ 22°C
Secondary: 10 days @ 22°C

OG: 1.062 (20L)
FG: 1.014

Dry hop with 20g East Kent Goldings for 3 days

5kg Munich Type 2
600g Pale Ale
500g Wheat malt (pale)

Mash at 67C for 60 min. in 16L

60g Saaz 3.0% 90 min
20g Saaz 3.0% 30 min
20g Saaz 3.0% 10 min

SafLager S-23

OG: 1.067
FG: 1.012

20L

Fermentation:
primary: 8 days @ 13C
secundary: 6 days @ 13C

Pictures

2.5kg Vienna
2.5kg Munich Type 1
1kg Munich Type 2
0.5kg Wheat malt (pale)

Mash:
Start volume 15L
Protein rest: 10 min. @ 50C
Decoction
7kg malt to 65C, stove was a bit slow, so skipped 10 min. rest and went directly on to boiling @ 100C. Return to rest of the mash and kept at 67C for 80 min. Up to 77C and keep for 10 min.

85g Hallertau 2.8% for 60 min.

WYeast 1007 German ale

OG: 1.060
FG: 1.004

20L

Fermentation:
Primary: 7 days @ 17°C
Secundary: 7 days @ 17°C

1.5kg Pale Ale
1kg Munich Type 2
2.5kg Wheat malt (pale)

Mash: 67C for 60 min.

30g Hallertau 60 min 2.8%
15g Hallertau 5 min 2.8%

SafAle K-97

Fermentation:
5 days @ 22C
9 days @ 22C

OG: 1.043
FG: 1.007

January 22:
Primed with 91g corn sugar

Very nice, maybe a bit more body and some more estery taste, but very good as it is.

3,5kg Pale Ale
500g Munich Type 2
500g Cara Munich

Mash: 70C for 60 min.

20g Target 60 min. 10.4%
20g E.K. Goldings 30 min. 5.2%
10g E.K. Goldings 10 min. 5.2%

SafAle S-04

Fermentation:
7 days at 22C
9 days at 22C

OG: 1.046
FG: 1.010

January 22:
Primed with 87g corn sugar

Nice fresh taste, not too heavy, but slightly bitter. Good for a weekday.

OG: 1.065
FG: 1.012

4.10kg Pilsner
1.20kg Cara Hell
700g Munich Type 2
490g Flaked oats

39g Northern Brewer 90 min
49g Cascade 39 min
35g Cascade 10 min
20g E.K. Goldings dry hopped 2,5 days

SafAle S-04

7 days primary fermentation 22C
11 day secondary fermentation 22C

Bottled with 100g corn sugar

OG: 1.042
FG: 1.009

5kg Munich Type 2
1kg Pale Ale

60g Saaz 90 min
20g Saaz 30 min
20g Saaz 5 min

SafAle S-04

8 days primary fermentation 20C
11 days secondary fermentation 20C

bottled with 100g corn sugar

Used Jan’s lautertun for the first time, see the pictures

OG: 1.045
FG: 1.004

4kg Munich malt type 2
3kg Pilsner
300g Cara Amber
60g Flaked Oats
100g Chocolate malt

35g Tettnanger 75 min
40g Saazer 30 min
80g Saazer 10 min

Gervin English Ale yeast

7 days first fermentation 22C
14 days second fermentation 22c

Bottled with 100g corn sugar.

Filter broke, so took much longer to mash and temperature dropped significantly and the wort was not filtered very well.

Fermentables
4 kg. Pale Ale malt EBC 5,5 – 7,5
500 gr. Chocolate Wheat Malt EBC 1000 – 1200
300 gr. Flaked Barley
200 gr. Oatmeal
50 gr. Roasted Barley
Mash for 60 min. at 67°C

Hops
Challanger 7,0% 33 gr. 90 min.
Northern Brewer 6,6% 33 gr. and Challanger 12 gr. 45 min.
Fermentation
Yeast: Wyeast London Ale
Temperature: 22°C
OG: 1.049
Volume: 23L
October 16th
Temperature: 22°C
FG: 1.013
Very nice, very dark colour and also a very roasted taste.
Bottled with 200g corn sugar to 1 5L mini-key, 1 2L bottle, 16 Grolsch bottles, and some small bottles.