What's Brewing this Weekend? 10/19/12

i'm brewing tomorrow morning...just don't have an idea what i'm brewing yet. Need to take inventory tonight and hopefully get a starter going...maybe a belgian pale ale or esb.

 

Brewed Wednesday after work. Saison, 5 gallons.

6lb pilsner
3lb white malted wheat
2lb briess aromatic
8oz piloncillo.

Mash = single infusion @ 150. Mash out after 45 minutes to reach 167. Fly sparge

Calypso hops for bittering and late addition ~37ibus

Wyeast 3724 and 3711. Pitched at 72 degrees.

3/4 oz coriander and 1/4 black peppercorns at 2 min.

Will be conditioning on kumquats(weight undecided)

Cheers!

 

Parti-gyle: I'm going to stuff as much grain in my mash tun as I can and make a RIS with the first runnings, then batch sparge for a smaller stout or mild.

 

I plan to brew a Dark Strong Belgian Ale (~21 plato) and a Robust Porter (~1.065 OG) on Sunday. This will probably be my last brew day of the year. I've brewed the last 4 weekends which fills my kegs and coolers for the holidays.

This will be the holiday line up:
Belgian Singel
Dubbel
Belgian Dark Strong Ale
Dark Mild
ESB
Calypso PA
Robust Porter

 

Have to wait until Monday to make a batch of Cali Common, gonna try and make this one quick and easy (wish me luck)

 

Awesome! I've never brewed a single one of those styles. I plan to brew a Belgian strong and ESB soon, though.

This weekend I'm going to try a second attempt at cloning Cane & Ebel. My first attempt turned out to be a great rye, but nothing like the Two Brothers version. Also bottling a milk stout for my sister's wedding.

 

I'm brewing a black rye IPA tomorrow morning, here is the recipe:

9 # 2 pale malt
2 # rye malt
1.5 # Chocolate rye (250 L)
.5 # crystal 80 L
.5 roasted barley

2.5 oz magnum 60 min
2 oz citra 0 min
2 oz simcoe 0 min
3 oz citra dry hop 14 days
3 oz simcoe dry hop 14 days

Mash at 153, OG 1.073, Wyeast 1028 london ale 2 L starter.

 

Brewing a Black Saison with clementine zest, raisins, rosemary and WLP672. Inspired (stolen, mostly) from the mad fermentationist.

 

Just started the boil on an all-citra APA.

 

I'm on an all Brett Trois kick lately thanks to the Mad Fermentationist. I'm going to do an all Brett Trois Apricot Wheat IPA. Love this yeast

 

Brewing up my 3rd rendition of a Pliny the Elder-ish type DIPA.... Grain slightly different, hops slightly different.. have 6 empty kegs to fill after my Oktoberfest party... Pale Ale already in the fermenter from last weeks brewing session.

 

Brewing the Dortmunder Export recipe from Brewing Classic Styles on Sunday.

 

Imperial Rye Porter...and gonna do 5 little variations of it!
1 - bourbon aged
2 - rum aged
3 - apple brandy aged
4 - aged on raspberries w/ lacto+brett
5 - not sure yet!

 

Bottling a year old sour (pumpkin in the mash, butternut squash in the boil, spiced at flameout, fermented with East Coast Yeast Bugfarm 5), and brewing a pale sour base fermented with WY1762 and some the of ECY bugfarm 5 trub.

 

We have 24 gallons ready for bottling. 18 of an Orval clone and 6 of a Patersbier

 

Busy week here. Bottled an old ale collaboration with MADhombrewer on Wednesday, bottled a saison yesterday, and currently pulling the runnings for my second attempt at an Adam clone. Lowered the mash temp this go around and I'm hoping for a better attenuated beer. Barely got below 1.030 last time and would really like to get it to 1.020. We'll see...

 

Chilling down a 10 gallon IPA bordering on IIPA teritory right now.

Basically milled what was left in a sac of Canadian Pale Ale malt which was 27# for an estimated OG of 73.
Then I hopped the shit out of it. 60 something IBU of Nugget at 60 which is really 90 and 70 something IBU of Bravo at 15. I have 9 oz of Bravo left for DH. I should probably only use 2 oz per keg but will probably get agressive and use the whole damn lot .

And a big slug of 1968. Overpitching a bit.

Good luck all!

edit: almost forgot, kegged a weizenbock and drinking a porter with intermittent tripels .

 

Just stopped into Midwest and they had WLP006 Bedford British at a discount since it was in the last seasonal release. Has an Expire date of 11/12/12 so I should be good to make an ESB with Cascade and Challenger tonight. Haven't tried this yeast yet, but it seems like a good one to make a few different styles this winter with.

I also have WLP007 Dry English that hasn't been opened yet (exp. 12/6/12), so between these two yeasts I should be set on yeast for a while (although an Imperial Pilsener and Maibock is in the plans this winter as well).

 

What is the Calypso like? I'm interested in using some Calypsos in an ESB soon...