What's brewing August edition

Brewed this today, what would you call it?

21l batch
OG 1.047

48% Best Heidelberg malt
48% Weyermann vienna
3% torrified wheat
1% roast barley

30g pilgrim fwh
15g centennial 15,mins
30g centennial 10 mins
55g centennial flameout

might dryhop it

step mash, 62C , 71C

crossmyloof brewery kolsch yeast 20g

 

Bottled my first pilsner yesterday, leftovers tasted pretty close to what I shot for -- very light, a little malty, a little brightness from the hops. An easy pleaser for non-craft drinkers.

Today is a Golden Promise/Mosaic smash, put together with the help of @hopfenunmaltz and @invertalon. In between steps I'll finalize my plans to brew an oatmeal stout or porter to prepare a healthy yeast slurry for an imperial stout recipe I'm also putting the finishing touches on.

 

Brewing a Belgian Table beer right now. Half of it is getting wlp565 (DuPont) with the other receiving wy1762 (Rochefort). 65% pils, 25% wheat, 10% munich. Mashed at 148 for 90 minutes. 25ibu, strisslespalt @ 20 and 5. 1.040 OG.

Hoping to achieve something close to a Grisette with the DuPont portion and a Trappist single using rochefort. I'll be making a quad on the rochefort cake.

 

Curious what temp you set your 1318 at?

 

@JohnConnorforealthistime

Pitched at 64-65F and my fermentation chamber was set for 66F for the duration.

 

This Saturday I'll be brewing another NE DIPA. Maris Otter and Red Wheat. Comet, Cascade, Citra, and Amarillo. Munton's Dry Ale Yeast. This time I'm going to add all the hops at 180F. No dry hop. Really anxious to see how it stacks up with dry hopped versions.

 

Hoppy Amber Ale?

 

Gave my mom some hop rhizomes to plant last year (I ran out of room at my place). They're doing well for their first year! Except I forget what variety they are... oh well, late additions it is.

 

I brewed up an all Azacca Sacc Trois IPA this past Friday and today I kegged the brett version of the Allagash Little Brett clone...the Sacc Trois version of the Little Brett clone is drinking fantastically right now and both we're super easy and quick to brew, and from grain to glass!

 

On Friday I'll be brewing a slightly modified version of someone's interpretation of an Old Rasputin clone. I've brewed it once before, and I liked it, but I thought I'd change a couple things this time around.

15 lbs pale malt
1 lb flaked barley
1 lb crystal 120
1 lb Carastan
12 oz chocolate malt
8 oz special b
4 oz roasted barley

2.75 oz cluster at 60
1 oz centennial at 5
1 oz northern brewer at 5

2.5 liter starter of wlp005 British Ale

Changes for this time around were swapping out brown malt for special b, in hopes of bringing out a hint of raisiny/dark fruitiness. Also swapped out wlp007 for wlp005. The wlp007 dried it out a tad more than I wanted, so we'll see how the 005 does; should leave it with a little more body.

 

Did you use the Brett Michaels strain (Allagash's house Brett strain) for this?

 

Nope...I used Omega OYL 211 Bit O' Funk. It's quickly becoming my quick turnaround yeast for Brett beers because it performs so well so quickly!

 

Cleaning tap lines with my new setup... I have been using a pump to recirculate BLC for a while now, but only was able to do one at a time.. So after a few dollars in fittings at home depot, I am able to do all four at once!

Set it and forget it... Let it run for 30-45mins or so (basically time to go eat dinner). Then I just pop on the beer disconnects and done.

 

Agreed. I used that one recently and was very impressed. I've also got a batch aging in bourbon barrel right now with OYL212 'Bring on da Funk'. I'm anxious to give it a try.

 

Last night I kegged an all Experimental J-Lime Session hopped Pale/IPA and a New England Cascadian Dark Ale with Citra and Experimental Grapefruit...called it Oxymoron (and Cosmic Coincidence in honor of the eclipse)

I entered the Blue Ridge Brew Off regional homebrew competition yesterday as well and now need to decide if I enter something I've already brewed or if I want to brew something up ASAP to enter by September 8th. Anybody else entered this comp?

 

Brewed another hefeweizen . Gonna ferment a little warmer this time at 68-70. Hoping to get a bit more banana.

 

Made #2 invert sugar for an upcoming batch of the Averagely Perfect ESB. The syrup is a beautiful mahogany color and has a unique plummy flavor. It was very simple but I also cook daily and have made caramel many times.
I brought a pint of water to a boil then added 1lb of sugar and 5ml of 88% lactic acid. I boiled this until the water was gone then put the whole pan in a preheated 250 degree oven for 45 minutes. The finished syrup fits just fine in a pint mason jar.

 

First 10 gal batch In ~ a year...everything went smooth other than forgetting Whirfloc and yeast nutrient ...pitched 3 sachets of US-05 into a Prickly Pear IPA that should come in ~ 1.060 (gravity taken before addition)...if fermenters were more accessible would have added Prickly Pear syrup @ day 2....oh....Chinook 30 min FWH...Mosaic, EL D, and Amarillo late...6 oz Simcoe and 2 oz of ? for DH.

 

Played around with torrifying wheat berries. Air popper vs. oven methods. Double fail. Air popper just blows everything out before they get a chance to heat - kernels too light. 10 minutes in oven at 365 didn't do anything either, other than begin to make them smell and taste toasty. Possibly needed more time, but I'm thinking there isn't enough moisture to expand and pop them.

 

Previewed my new house Pilsner today... This variant using Mittelfruh and Tradition hops which is to tap right after my current iteration on using Tettnanger and Saaz. Same identical water profile, hopping, process, etc... Just swapping the two hops used.

Between myself, girlfriend and my buddy who stopped over... We all preferred the new variant. Kind of suprised me, honestly! It was close, but it just had a more complex, herbal and noble hop flavor.