Who is brewing this weekend, 3/14-16 Edition?

Brewing up an APA. Shooting for 5.5% abv. Pilsner, wheat malt, flaked oats. Centennial, Simcoe, Chinook, Galaxy, Warrior. Simple California ale yeast. Will try with conan soon.

 

I'm brewing my first beer on Sunday with a couple buddies, followed by small bottle tasting. My girlfriend got me a beginner's set from the Homebrew Emporium in Cambridge, MA for my birthday, and I picked up a box to make 5gal. of Uncle Vinny's Imperial IPA. Thinking of adding grapefruit peel like Stochasticity's Grapefruit Slam, but maybe I'm getting ahead of myself...

 

Kegging my APA Stout tonight and adding dry hops to the Saison I did with the split mash. I'm drinking that Stout on St Patty's Day. No brewing.

 

Planning on brewing a porter
12p American 2 row
.5p Caramel 120l
.6p black malt
.75p chocolate malt

1.5 oz tettnang 60 min
1 oz willamette 2 min

Wyeast 1318 London ale

This is my first all grain brew day super excited and scared s&#%less at the same time. I have 5 extract and 3 partial mashes under my belt so I think I'm ready. And if I'm not to beat down from that on saturday I wanna brew up a Belgian Sunday.

9p 2 row
.5p carapils
.5p caramel

1p Belgian candi sugar

2oz hallertau 60 min
1oz Styrian goldings 2 min

Wyeast 1762 Belgian Abbey

Also side question I have some left over grain from last two brews 4 oz chocolate malt, 8 oz honey malt, and .25p special b do you guys think I can use them in ether of these recipes? ( both recipies based on kits I found online. )

 

No brewing but getting a starter going for a big RIS.

 

Bottling an ipa with Amarillo, Simcoe, Citra and Mosaic tomorrow. Depending on the weather on Sunday brewing an ipa with Amarillo and Galaxy and a Sour Brown with 3rd gen Bug County that I washed on Tuesday. The beer I brewed with the 2nd gen was far ahead of the 1st gen when I transfered it to secondary so I am excited to see what the 3rd will do.

 

Saturday I'll be brewing 5.5 gal of a saison recipe I came across in Zymurgy, made with 3711.

I have christened it:
Normandeaux

 

On Saturday I will be brewing a Mosaic APA fermented with the Vermont Ale strain from the Yeast Bay. I haven't brewed since January, so I'm pretty excited.

 

I would like to start to ferment some turbo cider if I can get the juice cheap. Otherwise I won't bother. Got some ginger beer I need to move to secondary, might do that or I might sack it off another week

 

Have fun with that extract!

It's awesome stuff to use in a hoppy beer without the veggie notes and a bunch of kettle loss!

Recipes sounds like a tasty red.. The C-120 is interesting. I'd do half a pound myself, but it has it's place in big IPAs... See Averys Mahajara.

 

I'm gonna bottle some beers with the Beergun. Keg my APA Stout, and my double IPA.

Might brew up a batch, if it rains. Maybe another Berliner, or maybe a grist for a sour. I think I want to do a simple pale ale. Maybe pick up a new hop I haven't used yet for it, but will probably use something I have on hand. Maybe a simple amarillo and ahtanum pale.

But who knows.. Up in the air. I need to do some yard work, and build a new stone wall around my planters, but I will brew if it rains. 67* outside and rain, yes please. I'm fine with sitting on the patio and brewing in that weather.

 

Rock on!

I recently had a beer with El Dorado and Sorachi Ace in it. I hate Sorachi Ace, but I can't recall having a commercial beer with El Dorado, that and it was done with 1450 yeast too.

Pretty dang good IPA. Was around 50-60 IBU's I think it was, and had amazingly good clarity, very crisp, and plenty of fruity earthy notes to it, among them, the pledge note of sorachi ace, but it wasn't offensive. So I like what you've got going on there with the recipe so far!

 

Might have to try it one day. I've been on a kick of using the same yeast about 3 times now in a row. Seems easier and works with my lazy brewing efforts. You know, the whole 2 kids, and no time thing.

Report back on how 1450 works with a hoppy IPA. I'm curious myself, as I'm not really finding myself saying, "Man, I wish this IPA had more body". I normally brew bigger IPA's with little/no crystal and mashing around 149*F, and still going, "shit, this beer needs to dry out. "

 

IPA with Citra, Simcoe, Amarillo, and Chinook. All late. No bittering.

 

Well, thats interesting.. I like Stones beers. They are a bit boring, but, I do enjoy the dry nature of their beers. I also love the shit out of Sculpin, and it's pretty dry.