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

Discussion in 'Homebrewing' started by utahbeerdude, Oct 19, 2012.

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  1. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    Doesn't look like the what's brewing thread has been started yet. I've gotten a head start on the weekend and am brewing today to get it started right! :slight_smile:

    This weekend's brew is an attempt at a Squatters Full Suspension Pale Ale clone, my favorite commercial pale ale brewed in Utah. The grain bill is (almost) from Jennifer Talley's recent talk at the NHC. She was the long-time head brewer at Squatters brewpub in SLC before moving on to Red Hook (I believe). The hops are a guess, based on my long love affair with the commercial version (and what I have in the freezer). The hops schedule is based on Jennifer's remarks about hopping: she likes to get 25% of the bitterness from each of 4 hop additions spread out during the boil. And instead of dry hopping, I'm just going with a flameout addition. Here's the details:

    37% American 2 Row
    37% Maris Otter
    11% 30-40 L Carastan
    11% 50-60 L Crystal
    0.5% Carafe Type II Special

    Amarillo 0.25 oz 60 min
    Cascade 0.5 oz 45 min
    Goldings 0.8 oz 30 min
    Amarillo 1.8 oz 15 min
    Cascade 1.5 oz flameout

    WLP 007 (English Dry Ale)

    Mash at 155 F, 90 min boil, ferment at 65 F
    Target OG = 1.045
     
  2. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    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.
     
  3. ArchEnemyBrew

    ArchEnemyBrew Initiate (0) Mar 21, 2010 Washington

    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!
     
    koopa and hopsbreath like this.
  4. CASK1

    CASK1 Pundit (951) Jan 7, 2010 Florida

    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.
     
  5. Naugled

    Naugled Pooh-Bah (1,944) Sep 25, 2007 New York
    Pooh-Bah

    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
     
    telejunkie and NiceFly like this.
  6. messyhair42

    messyhair42 Initiate (0) Dec 30, 2010 Colorado

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

    alexipa Initiate (0) Oct 7, 2011 Colorado

    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.
     
  8. chianski

    chianski Initiate (0) Aug 26, 2008 Canada (AB)

    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.
     
  9. tubbnik

    tubbnik Initiate (0) Apr 21, 2006 Pennsylvania

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

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    Just started the boil on an all-citra APA.
     
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  11. brkstoutfiend

    brkstoutfiend Initiate (0) Feb 5, 2010 Michigan

    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
     
    tubbnik likes this.
  12. SwillBilly

    SwillBilly Savant (1,180) Feb 4, 2004 Virginia

    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.
     
  13. businesstime

    businesstime Initiate (0) Feb 16, 2011 South Carolina

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

    TomTwanks Initiate (0) Apr 5, 2011 Ohio

    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!
     
  15. nathanjohnson

    nathanjohnson Initiate (0) Aug 5, 2007 Vermont

    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.
     
  16. ventura78

    ventura78 Pundit (972) Nov 22, 2003 Massachusetts

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

    hopsbreath Savant (1,157) Aug 28, 2009 Florida

    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...
     
  18. NiceFly

    NiceFly Initiate (0) Dec 22, 2011 Tajikistan

    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 :grimacing: .

    And a big slug of 1968. Overpitching a bit.

    Good luck all!:grinning:

    edit: almost forgot, kegged a weizenbock and drinking a porter with intermittent tripels :astonished:.
     
  19. mnstorm99

    mnstorm99 Initiate (0) May 11, 2007 Minnesota

    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).
     
  20. JimmyTango

    JimmyTango Initiate (0) Aug 1, 2011 California

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