What's a brewin. December (2018)

Weizenbock is currently mashed in.

Grist:
55% White Wheat
22.5% Munich II
18.5% Pilsner
2% Carafa Special III
2% Caraaroma

26 IBU of German Magnum

WLP300

OG expected - 1.076

 

Overnight mashed a huge Barleywine yesterday. Just finished a very long boil.

45% Vienna Barke
45% Golden Promise
10% Golden Naked Oats
Cashmere & Amarillo to 100 IBU’s

1.120 OG (hoping for < 1.030 FG)
Plan to pitch WY1318 to start, then some active WLP530 slurry I have on hand to grind out the last few points

 

Brewing an American Pale Ale today with El Dorado and Cascade

 

Big beer day today but no brewing until tomorrow. Today bottled a dry Irish stout and moved 2 batches of an imperial stout into a barrel. Tomorrow finally making a mango habanero blonde. Been meaning to make one for awhile and finally getting to do it. Planning to brew up a couple batches of a wee heavy in the next week to fill the barrel after the imperial stout is ready for bottling

 

As a status update on my Weizenbock... Nailed the OG mentioned above and within about two hours fermentation already started, currently its already vigorous. Quicker than expected, given the OG, the underpitch by 50-70% and no additional O2 added before pitching. Hope to get some nice banana esters, fermenting at 70F (pitched at 64F). Probably reach FG by Monday, wouldn't be surprised!

 

Got all set up to bottle a sour that’s been sitting eight months. Turns out I had no priming sugar so I had to bottle with brown sugar.

Then we brewed up a nice 10 gallon triple using both wyeast 3787 and WLP 530.

 

Weizenbock is winding down, now at 71-72F.

The other day, smelled like pure ass (sulfur)... But now, the entire room has a wonderful banana aroma. I think I've nailed that, at least! I'm excited, as along with the Munich malts and such in this one, i'm hoping it takes on a banana bread note in the finished product. The smell has me super excited. Plan to take a hydrometer reading tonight and see where it's at.

 

Took the day off from work to brew; my Xmas gift to myself.

Getting back to basics with a blond ale: 100% pils malt, Green Bullet for FWH and Ultra at flameout.

I noticed my mill seemed to be crushing slowly. Looked at the first lb or so and all grains were intact. I had the drill in reverse and the grain just bounced over the roller and fell in the bucket.

No, all I've had to drink today is coffee...

 

Brewing 10 gallons of the saison l’internationale recipe today. 5 gallons will be receiving TYB Saison Brett Blend II, and the other 5 gallons will getting 3724 and Brett C.

 

How long did your sparge take?

 

After picking up 70# of local malt, decided it was time to get rid of existing malt and lager yeast from last week's batch. This is going to be interesting....5# of rye, 5# GP, and 5# NA 2 Row, a whole cake of S-189 and HG CTZ, ED, and Citra...and a little Gamma Amylase during the 1/2 hour rest. Plan on blending some of my last 4 batches.

 

When I get home from holiday travel I plan to end the 2018 Brew Year with an ipa using a hybrid English-American grist and classic AIPA hops.

 

At a guess I’d say 50-55 mins to collect full pre-boil volume.

Mashed 10kg in 30L and fly Sparged 20L to collect 42L @ 1.062

 

So my Weizenbock has reached beyond its FG target (1.021) of 1.017-1.018 per my check last night (ABV of around 7.8%). Will confirm again tonight if it's done. While it's still green, tasting it reveals a nice bright banana character but also a bit of booze. I think time will do this one well, but given I made this beer as a collab with someone in San Diego, I only have about two weeks or so to lager and get it in bottles to take with us for our tasting. Hopefully by then (as well as utilizing the clear beer system in the keg) that it will be good to go!

Also have a WLP007 starter going for my next DIPA... Which will feature Galaxy, Nelson Sauvin, Experimental Tangerine and El Dorado. Brewing this weekend.

 

Dry hopped APA with 2oz El Dorado

 

Currently mashing my gluten free Pliny recipe adapted from AHA. So far so good...

Also moving my Dubbel to the cellar for a bit and racking my Stout onto some cacao nibs and french oak.

 

Doing 3 gallons of lager today. Going to throw in a handful or two of @GormBrewhouse homegrown hops at the last couple minutes.either using s-23 or S-189.