Jump to content
Mr.Beer Community


Community Members
  • Content Count

  • Joined

  • Last visited

Everything posted by LeRenardS13

  1. Give this a try? I did it up as a variant of MrBeer's Bohemian Bronze recipe. Was actually part of the collaboration recipes. It turned out well. Personally it may be a recipe to brew for me again atleast. Bohemian Oktober ------------- Brewer: LeRenardS13 Style: American Amber Ale Batch: 2.40 galExtract Characteristics --------------- Recipe Gravity: 1.056 OG Recipe Bitterness: 27 IBU Recipe Color: 10° SRM Estimated FG: 1.014 Alcohol by Volume: 5.4% Alcohol by Weight: 4.3% Ingredients ----------- Briess DME - Golden Light 1.50 lb, Mr. Beer/Coopers Oktoberfest Lager1.87 lb @ flameout Hallertauer (Germany) - 0.50 oz, Pellet, 20 minutes Hallertauer (Germany) - 0.50 oz, Pellet, 12 minutes Mr. Beer/Coopers Oktoberfest Lager1.00 oz, Pellet, 5 minutes(@flameout) packet of the coopers yeast. it's probably going to ferment alot lower than 1.014, more like 1.010 or 1.008. Brewed Feb 24 2013, OG = 1.056 checked gravity on mar 8th 1.010 Bottled March 10th FG 1.010 = 6.02%ABV
  2. [attachment=11988]20130302_200605.jpg[/attachment] Very nice brown. will definitely repeat this recipe. Don't know if I'll go with honey for priming next time though. It didn't seem to turn out well in some of the bottles.
  3. [attachment=11987]20130307_200704.jpg[/attachment] Yum, so much orange.
  4. Well....after 3 weeks carbonating, and a week in the fridge, this beer tastes AMAZING. Wow great wheat and citrus flavours and aromas. It cleared really well for not conditioning long. I must say I was scared something was wrong with this beer when I bottled it, but it turned out very very nice. I will be repeating this recipe. It's very much a belgian blonde. Has some but not a ton of esthery aromas and flavours. The munich yeast gets a thumbs up in my opinion. Had some with an orange slice tonight, and it's even better. I will add pictures asap.
  5. With every bottle gone now. I am finally gonna post a picture. Good smooth semi-session beer. Not too hoppy, not too malty. Yumm yumm. [attachment=11538]20130203_163806.jpg[/attachment] The picture is a little dark, it was a bit lighter, and blood red.
  6. Last bottle of this batch. Yum, I loved it, everyone loved it. Next iteration I'm definetely gonna add more hops during flavour portion of the boil. Maybe up the abv a tad as well. Otherwise this was a fantastic first brew for me and I will definitely be making it again. [attachment=11537]20130222_193235.jpg[/attachment]
  7. First taste, nice body on this, cascades have added a light flavour and light aroma, I would consider this a mid body/balanced beer. No alcohol bite at 5.8%, colour is very very dark blood red, almost looks brown til you hold it to light. All friends who have tasted this have really liked it. I will throw up some pics in the next few days.
  8. First tastes are fantastic, great flavour from the cascades, floral/citrus aromas but a little watery aftertaste. No alcohol bite, very smooth for a 6.2% abv. Carb is a little low, but I'm just being impatient, only gave it 3 weeks to carb and 2 days to chill. I have a few bottles still at room temp, will fridge them in another week, and will throw up a picture after some bottles have had more time in the fridge to clear up and look better on cam.
  9. Bottled this on Feb 1st Fg = 1.011 = 5.2% abv Bottle primed Had a very very citrus smell, almost acidy, and also very very citrus/acid taste. I'm hoping it didn't get infected, bottled anyways hoping it's the munich yeast and will condition out. I'm not sure, hoping someone can chime in as to what is going on. Please?
  10. Bottled lastnight after 22 days fermenting. FG = 1.011 for a final abv of 6.4% used 2.7 oz of pasteurized honey with water as a simply syrup to batch prime 8.5 litres. Letting this one carbonate for 4 weeks so it'll be atleast that long before another :gulp: update btw it had a nice caramel aroma and a great nut flavour, and just enough of an alcohol bite.
  11. Could we get someone to post this info please, rather than "Pming" it to each other?
  12. I mean obviously in conjunction with washing and sanitizing the orange pre zest.
  13. Throw it in a muslin sack and get it in the boil for atleast 10 min. That'll handle any sanitization, atleast that's to my understanding.
  14. Ty, I'm just hoping these first 4 turn out well. It'll keep my motivation up.
  15. "gbryant" post=321571 said:Very nice. Looks delicious. Definitely update with tasting notes when you try one. Of course not for a good month or so though. +1 to that
  16. Depending on how long the boil is, I usually go with between 2-3 litres(2.5-3.5 quarts). When adding the dme, I usually only add 1/4-1/3rd of the recipes total malt bill before and for the boil. All else is added at or within 5 minutes of flameout(HME is always at flameout, only boil DME/LME) I have had no problems with all my malt dissolving, even on my nut brown recipe which had tons of malt. I'm not a pro, I've only done 4 batches, but this seems to work, and from what I've read this seems to be pretty much standard operating procedure.
  17. Oh yahh, I'm already thinking of my next variation of this beer, it smells soooo good in my fermentation cupboard right now(it's all I got but it stays around 66 when my condo is set to 70). The cascade idea is definitely solid. I'll most likely dry hop it this weekend on that note.
  18. Brewer: LeRenardS13 Style: Weizen/Weissbier Batch: 2.40 galExtract Characteristics --------------- Recipe Gravity: 1.051 OG Recipe Bitterness: 14 IBU Recipe Color: 5° SRM Estimated FG: 1.013 Alcohol by Volume: 5.0% Alcohol by Weight: 3.9% Ingredients ----------- Briess DME - Bavarian Wheat (65%/35%)1.75 lb, Extract, Extract Briess DME - Sparkling Amber 0.50 lb, Extract, Extract Orange Blossom Honey 0.62 lb, Sugar, @ 10 min Hallertauer (Germany) - 0.50 oz, Pellet, 35 min Hallertauer (Germany) - 0.25 oz, Pellet, 12 min Hallertauer (Germany) - 0.25 oz, Pellet, 0 min Orange Peel, Sweet - 0.5 oz zest from clementines @ 10 min Corriander Seed - 0.25 oz crushed boiled @ 10 min Danstar Munich Dry Wheat Yeast1.00 unit, Yeast, Temperature Range 64°-70° F Brewed on January 14th 2013 OG = 1.051 I used Screwy's recipe from his site for this one, tweaked it a little by adding the orange peel and corriander. Changed out the yeast for what I had on hand, I've read the munich is pretty good though. Also the amber dme is only there....as it's what I had on hand and didn't have enough wheat to fill the recipe. I hope it adds a good flavour. I didn't get a pic of it before pitching yeast though . Sorry guys. It had a very sweet taste, great citrus aroma. Will update as things happen.
  19. Brewer: LeRenardS13 Style: American Brown Ale Batch: 2.40 galExtract Characteristics --------------- Recipe Gravity: 1.058 OG Recipe Bitterness: 34 IBU Recipe Color: 22° SRM Estimated FG: 1.014 Alcohol by Volume: 5.6% Alcohol by Weight: 4.4% Ingredients ----------- Chocolate Malt (US)- [Chocolate, Coffee, Nutty, Toasted]2oz, Grain, Steeped Crystal 40L - [body, Caramel, Head, Sweet]3oz, Grain, Steeped Maris Otter Malt - [Nutty] 3oz, Grain, Steeped Briess LME - Golden Light 1.75 lb, Extract, Extract Mr. Beer/Coopers American Porter1.87 lb, Extract, Extract Fuggles (U.K.) - 0.25 oz, Pellet, 7 minutes Mr. Beer/Coopers American Porter1.00 oz, Pellet, 5 minutes Mr. Beer Dry Ale Yeast Temperature Range: 68°-76° F 10 GRAMS Brewed on January 13th 2013 OG = 1.060 [attachment=10509]20130113_230152.jpg[/attachment] [attachment=10510]20130114_181232.jpg[/attachment] Within 12 hours fermentation was very active, withing 20 hours it was spewing, this is a picture of the start, by the next day it was all over and as soon as the active phase ended and it stopped spewing, I cleaned the outside of the keg with star san and also removed the lid and cleaned it with star san. The smells coming off this are so nutty, I'm loving it, I hope she turns out. Will update as things happen.
  20. Brewer: LeRenardS13 Style: Generic Ale Batch: 2.40 galExtract Characteristics --------------- Recipe Gravity: 1.060 OG Recipe Bitterness: 36 IBU Recipe Color: 14° SRM Estimated FG: 1.015 Alcohol by Volume: 5.8% Alcohol by Weight: 4.6% Ingredients ----------- Amber DME 0.50 lb, Extract, Extract Mr. Beer Bewitched Amber Ale - HME2.85 lb, Extract, Extract Cascade - 0.50 oz, Pellet, 12 minutes Mr. Beer Bewitched Amber Ale 1.00 oz, Pellet, 5 minutes Cascade - 0.25 oz, Pellet, Dryhopped after 7 days MRB Yeast under lid 5 GRAMS Brewed on December 28th 2012 OG = 1.058 Dryhop on January 4th 2012 checked January 9th reading on hydrometer was 1.014 right on calculated FG may bottle in a couple days if it sits idle. 5.8% alcohol by volume Batch primed using 2.25 oz of priming sugar in 3/4 cup of boiled water for 2.4gal Bottled January 13th 2013 with FG of 1.014 = 5.8% abv [attachment=10508]20130109_213920.jpg[/attachment] Will update as soon as I crack the first bottle.
  21. Brewer: LeRenardS13 Style: American Pale Ale Batch: 2.40 galExtract Characteristics --------------- Recipe Gravity: 1.058 OG Recipe Bitterness: 39 IBU Recipe Color: 10° SRM Estimated FG: 1.014 Alcohol by Volume: 5.6% Alcohol by Weight: 4.4% Ingredients ----------- Crystal 40L - [body, Caramel, Head, Sweet]0.25 lb, Grain, Steeped 20 min @ 160 Briess DME - Golden Light 1.50 lb, Extract, Extract Mr. Beer/Coopers American Ale 1.87 lb, Extract, Extract Cascade - 0.12 oz, Pellet, 30 minutes Cascade - 0.25 oz, Pellet, 15 minutes Cascade - 0.25 oz, Pellet, 7 minutes Cascade - 0.25 oz, Pellet, Dryhopped Mr. Beer/Coopers American Ale 1.00 oz, Pellet, 5 minutes Nottingham Yeast 11g packet 59-70 F, rehydrated in boiled then cooled spring water pitched at 66 degrees Brewed December 28th Dryhopped January 4th OG = 1.057 initial taste : fruity, mild to mid bitterness, nice caramel colours and smell only slight hop aroma Hydrometer test on January 9th 1.010 Second taste : great floral/citrus aromas, great taste from cascade hops, mildly bitter Bottled January 12th 2013 @ 1.010 FG = 6.2% abv Bottle primed 1l bottles with mr beer recommended amount of priming sugar Bottle primed 500ml bottles using screwy's calculator for amounts [attachment=10507]20130109_210750.jpg[/attachment] This was the my first brew, I'm hoping it turns out after bottling. I used the 2 amounts as there seems to be a huge difference in how much Mr Beer calls for and how much it calls for if you use any bottle priming calculator for most styles. It's my test to see what I prefer. Will be updating as soon as I crack a bottle.
  22. So, which recipe did you use? It doesn't specify.
  23. No boil on the hme, that's at flameout. As for jumping in. I'm hoping things work out and like I said, Im a fan of bigger beers, not the standard 3.7abv. I'll update as I get things going here.
  24. Yup, used qbrew. Is there a newer file with the newest mrb hme's? Some of the other tools on there are nice as well though. Thank you.
  • Create New...