What's brewing October edition

After being in the keg a couple days it sure has brightened up nicely! Starting to get a little carb to it now

 

I'm gonna assume he meant % and not # as 10# of Wheat and 2# Carapils would be an odd base for an IPA. I'm thinking he meant 88% Base Malt, 10% Wheat, 2% Carapils.

 

I guess you're right

 

Gotta add some imp stout additions soon to a 5 gallon batch. Thinking 8 oz coffee beans and some cocoa nibs. Lactose is out. Any suggestions would be good. Recent banana post got me thinking...

 

About to put my imperial chocolate raspberry stout into secondary. Adding 12 lbs of raspberries! Also, I am gearing up and making a recipe for an oyster stout. Has anyone made an oyster stout before? I could use some suggestions

 

I have lost this thread.

 

Don't worry @EvenMoreJesus , I think Scott Janish did a 100% wheat malt NEIPA a while back so you're not too crazy!

 

Going to do a split batch this weekend:

Shoot for 5.5%
GP
Carafoam (15%)
White Wheat (10%)
2% C40

Amarillo/Citra in Boil, Citra DH

3 gallons will get what I harvested and built up from three cans of Works Of Love Earl Grey
The other 3 gallons will get 1318

Interested to see how similar they turn out.... I'm thinking not at all but we'll see

 

Racking a dark strong saison onto cherries and mahlab, making a starter of wlp002 for a graff

 

Kegging a chocolate oatmeal porter today. Racking the other 5 gallons of it onto some dried ancho & guajillo chiles, vanilla bean and cacao nibs for a week. Also brewing my Xmas Ale today, a big porter with cacao nibs, bourbon and vanilla.

Sent some beers off to a local comp today too. 5 total. Last year I took home 3 golds, a silver and HM in BOS. Hoping to piggyback on that success this year!

 

Presently I have an ~5.6 gallon yield (60 x 12 Oz. bottles anticipated) batch of Bohemian Pilsner in process which has been lagering at 34 degrees F. for nearly 3 weeks now. Still trying to decide how long to continue lagering. Getting anxious to bottle.

10 Lbs. Avangard Pilsner
1 Lb. Briess Vienna
8 Oz. Weyermann Melanoidin
6 Oz. Weyermann Acidulated Malt

1/2 Oz. Magnum, 12.4% AA, 60 min
1 Oz. Sterling, 8.4% AA, 15 min
1 Oz. Saaz, 3.0% AA, 5 min

Water from RO (in ppm): Ca = 38.2, Mg = 0, Na = 16.6, Cl = 79.1, SO4 = 19.2, Alkalinity = 0

Pitched 1 pack of rehydrated Fermentis W-34/70. Fermented at 54-55 degrees F., with a 64-65 degree diacatyl rest initiated one day post peak fermentation.

OG = 1.053
FG = 1.011

https://mashmadeeasy.yolasite.com

 

Chilling the graff right now. Thought I still had some pectic enzyme lying around, but I was mistaken. Oh well, the ale portion is getting more late hops than most would, and I'm dry-hopping, so I'll just say it's a NEGraff

 

Just took a gravity reading of an NEIPA with Danstar Nottingham and was surprised to find that after 6 days it had made it from 1.064 to 1.013. It's the first time I've used the yeast and so far I'm pleased.

 

I keep telling myself that someday i'm going to brew a lager with Nottingham, fermented at 52 -54 degrees F., to see if I like it better for that application than the W-34/70 which I generally use.

 

Brewed up a no-boil kettle sour wit. In 72hrs I'll pitch wit yeast, and possibly some Orval dregs. I just don't want the brett to be too overbearing.

ETA: my total brewday time from start to finished cleaning was 2hrs 37mins

 

Brewing another NE IPA. Want something hoppy on tap plus I have two pounds of citra from last year that still need to be used. Grain bill with be the same as the AP NEIPA, hopping will be all citra, and yeast will be WLP 095.

 

Blonde ale with motueka later lightly dry hopped with el dorado.. Finally bought a refractometer. Wasn't sure how accurate they were but it's very close.

 

Grapefruit IPA brewed last Friday and is now bubbling away. Will transfer to keg and dry hop in a week and a 1/2.

 

Back to brewing after taking most of the spring and all summer off. On Saturday morning, I brewed a cascade/summit/citra pale ale with a malt bill based on Indeed's Day Tripper recipe. My typical malt bill is 10# of 2row with maybe/maybe not .5# of c40. I'm waiting to see what a more complex malt bill would contribute.

 

Bottled a Pumpkin Buffalo Sweat clone yesterday to have ready for the upcoming holidays. Tasted before adding the Pumpkin spices/vanilla bean/cinnamon stick 10 days ago and the clone recipe I found was spot on. With the Cinnamon and Vanilla it tastes pretty close to Vanilla Buffalo Sweat but with a hint of pumpkin pie to it. Can't wait to try it with some carbonation and maybe a little added flavor from using brown sugar for priming.