Who's brewing this weekend. 7-12-13

I'm brewing 11 gallons of Black IPA tomorrow......

73% brewhouse efficiency
79% mash extraction efficiency

21# 2 row
3# carapils
1# caramel 120
1# midnight wheat
1# carafa III

mash @ 150F
batch sparge
60 minute boil

2oz columbus @ 30min (remove at flame out)
2oz centennial @ 15min (remove at flame out)
4oz mosaic @ 0min (30-45 minute hop stand)

3oz mosaic dry hop 8 days
3oz cascade dry hop 8 days
2oz mosaic dry hop 4 days
2oz cascade dry hop 4 days

Ferment with nottingham

1.062 OG
1.011 FG
6.7% abv
roughly 80 calculated ibu's (after the hop stand)
36 srm

 

My first smash. 12 pounds Bonlander Munich and 4 oz. Perle hops.

 

It's better than you think.



I brewed 2-5.5 gal batches yesterday because I have to work the weekend. I got an American Wheat and a Cream Ale going. It only took about 6 hours, but due to laziness I've got some high ferm temps and overpitched batches. They should still do well.

 

I'm brewing a big IPA, loosely based on a Heady clone. Warrior, Apollo, Columbus, Simcoe, Amarillo & Centennial hops. Kapow! I use US-05 all the time. Love it!

 

Pliny the Toddler (My Version)
1050 OG 1012 FG

50% 2 Row
35% Maris Otter
10% Carapils
5% Corn sugar

Columbus @ 60
Columbus @ 30
Centennial @ 10
Simcoe @ 0
Columbus @ 0
Centennial @0
Simcoe Dry Hop
Columbus Dry Hop

 

Just finished a simple IIPA - 15# two row, 1# C20 - Warrior, Chinook, Centennial and Columbus (with a 3 oz Columbus dry hop planned.)

I'm a US-05 guy (I have a dozen packs in my fridge) but am seeing how dry I can get this with S-04.

 

Awesome - if you need the Conan for future brews, Yeastgeek.com is selling it weekly. I did a Heady Clone using US-05 which was crazy good / goofy close unless you were drinking a real HT side-by-side.

 

No brewing, but lots of pre-judging for our club's upcoming competition.

 

Bottling all grain saison,
Cheers

 

saison bubbling away. other stuff has to wait as the ferm fridges are full of perry and mead. will spend the rest of my weekend cleaning and bottling.

cheers--
--Michael

 

Brewed a wit with Soraci Ace and lemon zest that is fermenting like crazy and going to brew a IIPA tomorrow with Chinook/Simcoe/Cascade.

 

Kegged up my (somewhat like an) English IPA this past Friday. Need to start the dry hopping -- 2 oz Amarillo -- of my 'Merican Wheat that I brewed last weekend. And need to start putting together the recipe for my next beer, a saison with the infamous Saison Dupont yeast.

 

Great to know. Thanks for the heads up.

 

Brewing a bier de garde with Belgian Pilesener, Munich, Caravienne, Aromatic and biscuit. Yeast Whtie Labs. 0029 German Ale/Klosch. UK Fuggles hops and French Strisselspalt hops for aroma.

 

I have actually used Windsor a couple of times now, and each time it came out fine, good taste, body, carbonation, goals of the beer were met, etc. Some people say it under-attenuates, but if that's true, I'm sure I didn't do the calculations to figure it out.

I'm going to try the T-58 dry saison yeast soon. I will of course be seeking a thread where it's been discussed so I can tell of my experiences when the time comes.

Dry yeast is a lot easier, you gotta admit, and usually cheeper too. In searching through the yeast fridge at the LHBS recently, I was surprised at just how many dry yeasts there were. I have only used a few of them, Windsor, US-05, and S-04, all of which worked well. Although everything I have brewed with S-04 "tastes like it was brewed with S-04" and basically becomes an "English Ale" in its taste profile (at least if you ask me, I know that's a broad generalization but that's how I've tagged it).

 

Finished an extract recipe I threw together a few hours ago. I recently tried the Flying Dog Citra IPA and loved the taste of the hop. So, I'm trying it in a Rye IPA:

1 lb. Caramel Malt 60L
1 lb. Carapils

3 gallons of water. Steeped the grains up to 170, then brought to boil.

Added 3.3 lbs. Northern Brewer Rye Malt Syrup @ 0 minutes (right at boil)
Added 1 oz. Citra @ 30 minutes
Added 1 oz. Cascade @ 40 minutes
Added 6 lbs. Norther Brewer Rye Malt Syrup @ 45 minutes
Added 1 oz. Citra @ 50 minutes
Finished the boil @ 1 hr, and dry hopped 1 oz. Cascade.

Lines up dead center for an American IPA (according to Beersmith, anyway).

Looking forward to seeing how it turned out. Oh, and used Safeale US-05, if you care =)

 

Amarillo pale
1060 OG

Maris Otter
10L
White wheat

Warrior (B)
Amarillo (F-A-dH)

WLP001

 

Not brewing. But kegging an oatmeal stout and starting a mead (melomel).

 

No brewing for me but kegging my imperial amber.