Brewing Activities May 2016

2nd round of mosaic, centennial, and Amarillo dry hop on an IPA (round 1 also included Columbus).

 

I kegged a saison that used WLP566 today while I mashed a wheat ale that will see peach (and possibly apricot) and jalapeño peppers in the secondary.

 

dry hopped my citra pale ale earlier tonight. gonna bottle it up wednesday or thursday. then brewing a citra and nelson pale this weekend.

 

Quartered up 20 pounds of strawberries for my Belgian Blonde and Strawberry CoCo saison. Had the lovely wife help with the process since she loved the beer so much!!

 

Stage 3 of the Sour Peach Thing is underway!

 

Plan to do a coffee or coconut stout this upcoming weekend.

 

The warm weather is slowing me down (brewing wise) so not many thrilling things this past weekend. I cleaned some kegs, transferred my 5 gallon Vienna lager to secondary, and dry hopped 5 gallons of a 10 gallon batch of Galaxy-Equinox IPA.

 

Finally got a garden heater so I could bring my Saison up to 80º. It had slowed down/stalled at ~1.023 a little under two weeks in, really hoping I can get it down to below 1.01. Sadly it isn't tasting too great at the moment, super sweet with a bitter bite at the end, which I didn't expect since it only calculated to ~18 IBUs. Crossing my fingers it turns out better for the final product.

 

Big brewday on Sunday.

Bottled our porter (6.5%), and our Two Heart Clone. (6.7%)

Also brewed a Lemon Lime Hefe. Got the recipe from a gentleman on the forum/google. We tweaked a little to make it extract and stay within the "hefe" parameters. Subbed some pale malt, adjusted hop schedule, etc.

We added some filtered water to bring OG to 1.052.

60 min boil
Hefe 380 yeast.

6.6 pounds of Wheat LME
??? amount of Wheat DME
8 oz of pale LME
0.25 oz Motueko @ 60min
0.25 oz Motueko @ 20min
0.25 oz Sorachi Ace @ 15 min
0.25 oz Sorachi Ace @ 7 min
0.5 oz of lime zest @ 5 min
1/2 Whirflock @ 5 min

We came in at 6 gallons maybe - which is no bueno for our primary. The Primary maybe has 6 inches of head space in the carboy, and that's including the taper up to the mouth...

Have a great blowoff system in place needless to say!

We planned on adding some Limeaide per the recipe (1.75 liters)

That might have to happen some other time/way.

BREW DAY BABY!

 

Brewing the @JohnSnowNW house pale Wednesday then a Irish stout on Thursday. Sampling the @stealth styled IRS sunday

 

I've brewed this recipe 3 times now. It's a real crowd pleaser found it on beersmith cloud when I started brewing. I haven't added the limeade but it's great without. I also use cascade instead of sorachi and tettnanger instead of motueka. Let me know how it is with the limeade.

 

Started the sour half of a Saffron Gose on Sunday and today is the clean mash and boil schedules.

 

Brewed a session IPA last weekend using Citra, Hull Melon, Mandarina Bavaria, and Mosaic. Next weekend I'll be brewing a Citra Wit.

 

Last night I added to the fermenter what I can only think to call a Sour Belgian Wheat.

50% Pilsen/50% Wheat. OG was 1.030. Kettle-soured the wort for 5 days at around 110 degrees using a pound of unmalted Pilsen. Did a 10-minute boil, adding 0.5oz coriander and 1oz Hallertau at the last minute of the boil. Now fermenting with some washed WY3944 from a previous Belgian Wheat that I bottled last week.

 

Going to bottle my peach lambic tonight. Move my imperial macaroon milk stout to secondary onto cacao nibs this weekend. Probably keg my raspberry gose this weekend as well.

Ordered ingredients for a tropical DIPA that I'll brew next week. Should be pretty fucking tasty. 250ish ibus, 9-10% abv, 6 hop varieties, all tropical in nature.

 

After letting my gose sit in the mash tun with a fish tank heater for 3 days I boiled it up yesterday. I did just a 30 minute boil. Added Hallertau at the beginning of boil and some Saaz, pink himalayan sea salt and coriander at 15 minutes

 

Bottled up my chocolate coffee porter:



Hit my gravity spot on at 1.024 for a 6.3% abv.

 

Big weekend for the future of brewing here. Finally manning up and going to true AG. Out in PA building a 3 tier brew stand, just about done finalizing the design and welding starts this evening! Otherwise, here is a picture dump of the Lemon Lime Hefe, and the quick bottling day setup. Can't wait to get the garage at the new place all setup!

 

• Bottled my Barleywine last week with hopes to drink it when the weather cools off this fall and winter. Hopped to high heaven with Columbus, Citra, Otto Supreme and Cascade. OG 1.098, FG 1.029. I was hoping to get it under 1.020 but I suspect my yeast health could have been better. Fermented with wlp007, slurry harvested from a pale ale.
• This weekend I'm bottling 5 gallons of a farmhouse sour fermented with 3726 and dregs.
• Brewing a Vienna / Northern Brewer SMaSH pale this weekend.

 

Kegged up 10 gallons of Saison as well as 5 gallons of 100% Mosaic APA that is more like a smaller IPA (6.1%ABV, 65IBUs). Tastes so far are big ripe fruits and dank hop resin with a bitter finish on a slightly sweet and toasty medium body.