What's Brewing November Edition!

back on the pale/ipa trail. first an old school multi boil addition ipa, followed by a cascade pale session and finishing with another old school ipa. All with marris otter, minimal dry hop, and the wife will be happy.

and for me a centennial lager and original irs.

 

Do you mind sharing or PM'ing me this freezer model/size?

 

Some beer bottling this weekend.

 

I think we are doing an impromptu brew tonight/tomorrow.

Gonna brew up a golden sour base and a dark sour base.

 

Looks like the same kind of one I've got which is the ones grocery stores will keep redi whip in the sides of endcaps

 

Lots of citra in my freezer. Looking into brewing 10 gal of a Fresh Squeezed IPA clone soon. 5 gal is getting US-05, the other will get the Amalgamation for a 100% brett version.

 

So I just wrapped up my first batch in about a year. I made an Amber Ale called Hawkins, IndiAmber Ale.

 

I am verrrryy careful. I don't drink when I brew/keg and make sure the carboy is dry, and that I have a good grip with my dominant hand on the base of the carboy for support, and slowly lower it in.

Also, that's only a 5 gallon carboy, I usually shoot for around 4 gallons to make it into the fermenter, so it's not quite as heavy as a 5-5.5 gallon filled carboy, but still pretty heavy.

I opened up the chest freezer yesterday 3 days into fermentation and good god does it smell of rotten eggs. Hoping this sulfur cleans up, just gonna be patient with it.

 

I have a 90 minute boil "brown ale" with roasted pecans and raw wildflower honey, multiple additions of Williamette. Honey added at high krausen. I'm pretty excited for this one, but it's going to spend some time in the fermenter.

 

Brewing up an ESB today: Rahr 2-Row and Maris Otter base with Crisp Amber, Carastan, and Crystal 75; First Gold and Glacier hops; Wyeast 1968; and somewhat Burtonized water. Also kegging a British Mild, which is the source of the yeast. Cheers!

 

Making 5.5 gallons of a cream ale for my family during the holidays as they prefer the taste of BMC
8lb two row
2lb flaked corn
1lb minute rice
Mashed 90 min at 150
1 oz williamette at 60
1.5oz williamette at 10 minute

 

Going ahead with the sour wee heavy, which I mentioned in a previous post (see thread: high gravity sour). Pretty standard wee heavy grain bill, WY1728, OG: 1.082, 30 IBU. Going to sour with Roeselare blend, and some Bruery and Lost Abbey dregs. And finally going into a 5 gallon Balcones barrel for however long it takes.

 

Also, racking a BBA Brett Brown ale onto some apricot purée and maybe some frozen peaches or mango (and possible dry hop later).

 

Oh and I took some of the wort from the cream ale and placed in the back yard tonight under a tree. Hoping to pick up some cool wild sach hopefully. Covered with tin foil with a few holes in it.

 

Well, last month's planned Biere de Garde slipped into November. On Friday I brewed Briess' Biere de Garde 1, with a few modifications. Lowered the amount of crystal 120 from 8 to 4 oz. and added 4 oz. of caramel vienne. Also added 12 oz. dextrose and mashed at 145 to dry it out a bit. The recipe called for 1.017 FG, and that seemed a bit sweet for my taste. Mine should finish in the 1.009-ish area.

At the very least, November will see me brewing another Russian Imperial Stout. Damn, I love that style! I'd really like to get another brew day in, if possible. I've got 12 lbs of Castle pilsner just waiting to be used, so I'm thinking a tripel, or perhaps a Saison Dupont clone is in order. The Dupont clone will ride on whether I get the equipment to maintain fermentation temps in the high 80s to 90s, as I'd want to use Wyeast 3724.

From October's sessions, on Thursday I bottled the Belgian Golden Strong in cork-finished 375 ml bottles, adding Redstar Premier Cuvee Dry champange yeast. Shooting for about 3.1 volumes of co2. It should be ready to go in time for Thanksgiving.

Also from October, my Sculpin-like-ish IPA is now in keg, and being force-carbonated. From initial tastes, this one could rank among my better IPAs.

 

Imperial Brown Ale

OG: 1.083

7% Crystal 120
5% Amber
2% Pale Chocolate
2% Chocolate
7% Muscovado Sugar

Columbus, 60 min (50 IBU)
2 g/L Columbus, 1 min

 

WLP001 fermentation of Sour worted Beliner Weiss currently winding down. Tomorrow it goes into secondary with cocoa and raspberries.

 

Another RIS brewed up, used my birthday oxygenation kit for first time replacing my old shake the hell outta the bucket method. Holy crap did that fermentation take off! Thankfully blow off tubes are now s.o.p. for stouts after a previous lesson learned.

 

Belgian Pale I brewed on Thursday to an OG of 1053 is already down to 1008, and temp is at 70ºf.
It contained Pilsen malt, white wheat, acidulated, extra special and flaked oats pitched with Ardenne's.
I soured the flaked oats for a few days before adding them at batch sparge, and used H. Magnum, Cryo Equanot, and Galaxy for the hop additions, and some pink salt and cracked black pepper.
Did the magnum addition at 20, and everything else w/p, pitch, and active fermentation hopped. Est. 52 ibu with an 8.4 srm.