Who's Brewin' this Weekend? 4/13 Edition

I'll likely be brewing a red lager. Now that I have a better idea how the S-189 is going to treat me, I think I'm better prepared for it. Caramel malts, higher mash temps, and even a bit of the dreaded Carapils, and I should be able to have a "normal" attenuation level.

 

I'm making a hefeweizen for summer. If you'd check out my recent thread and give me tips, I'd appreciate it!

http://beeradvocate.com/community/threads/help-with-hefeweizen-and-possibly-honey.82289/

Cheers!

 

Jursey Duvel v2.0
Pils
Styrian
Saaz
Sugar
WLP570

 

BIAB on Sunday:
Loch Ness Scotch Ale

 

Im planning on brewing a Scottish but Im not sure if I will get enough yeast from my underpitched starter.

 

Nothing this weekend, just conditioning some kegs and maybe transferring my mild to a keg. Might brew a kolsch during the week and a barleywine for xmas time soon. I have so many ingredients, now to use them all!

 

Consolidating some left over beer from last weekend's wedding (2 kegs Weizen -> 1 keg) and a double batch of Imperial Red with Rye that has been refusing to clear (2 full kegs -> 1 keg free of hop matter + bottles). Beer gunning some bottles for trades. Cleaning a lot of brewing equipment.

 

I have been playing around with a recipe I found in Eric Warner's Kölsch book for a Hop-Bitter Lager Beer. The recipe is for a beer that is 8.5 degrees Plato with 60 IBU. Made some minor changes, but I am finally trying it.

 

Will be attempting a Zombie Dust clone.

 

An Imperial Hefe Pils (in the vein of Abita SOS, but cleaner fruitier smoother bitterness and malting background)


C-Imperial Hefe Pils

Style: Specialty Beer OG: 1.059
Type: COMP FG: 1.011
Rating: 4.0 ABV: 6.29 %
Calories: 191 IBU's: 39.96
Efficiency: 70 % Boil Size: 7.20 Gal
Color: 5.5 SRM Batch Size: 6.00 Gal
Preboil OG: 1.053 Boil Time: 90 minutes

Fermentation Steps
Name Days / Temp
WY3068 4 days @ 62.0°F
WY3711 7 days @ 63.0°F
Keg/Force Carb 7 days @ 48.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
7.00 lbs 45.71 % 0 Wheat Malt WB 90 mins 1.039
6.00 lbs 39.18 % 0 Pilsner Belgian WB (W65) 90 mins 1.037
1.00 lbs 6.53 % 0 Munich Malt WB (M57) 90 mins 1.037
5.00 ozs 2.04 % 0 Melanoiden <15% NB (G368C) 90 mins 1.037
1.00 lbs 6.53 % Rice Hulls 60 mins 1.000

Hops
Amount IBU's Name Time AA %
0.50 ozs 26.45 Magnum 60 mins 14.00
1.00 ozs 7.54 Hallertauer, New Zealand 12 mins 8.50
1.00 ozs 5.96 Hallertauer, New Zealand 5 mins 8.50
1.00 ozs Citra 5 days 13.20

Yeasts
Amount Name Laboratory / ID
1.0 pkg Weihenstephan Weizen Wyeast Labs 3068

Additions
Amount Name Time Stage
0.25 each 001 Burton Water Salts 15 mins Mash
1.00 each 001 Yeast Nutrient 10 mins Boil
1.00 each 001 Chiller 15 mins Boil

Mash Profile
Light Body Infusion 90 min @ 150.0°F
Add 32.92 qt ( 2.30 qt/lb ) water @ 161.5°F

Carbonation
Amount Type Beer Temp CO2 Vols
29.8 psi Force Carbonation 48.0° 3.60

 

Making ten gallons of IPA and bottling an organic 100% Brettanomyces fermented golden ale.

 

Awesome, hope it works out, mine was awesome,

me, found a clone for an oscar blues imperial red.

 

Thanks, I'm slightly nervous as this is only my fourth batch and it's a bit more complicated than my previous batches. Will be the first time dry hopping but I'm excited to give it a shot! Good luck with the Imperial Red, sounds like a good one.

 

I partied with the Jersey Devil. Well, at least I have a beer coolie that says so.

I may take a shot at making some brown malt and using it in a half batch to test it out before the big show. OG 40ish with 20% homemade brown malt with WY1968. About 4 pounds of malt total.

 

English IPA ~1.062OG 92% TF Golden Promise, 4% TF Amber malt, 4% TF Crystal 45L. I plan on mashing at 150 for 90min to get a very fermentable wort.

~55IBUs hopped with Phoenix, Bobek, Sovereign, and Willamette. 2L starter of 1028.

 

I'll be keging 10 gallons of IPA.

 

Not brewing. And for the first time in a long time, I have only one carboy occupied. But I do need to file my taxes.