What's Brewing-June edition

bottleing the second spruce pale.

 

Today I’m brewing a kettle sour IPA. Soured with Goodbelly. Hopped with Amarillo, Denali, and a little El Dorado. Fermented with sacc trois, WLP644. Next week I plan on making a Motueka hopped Pilsner.
That, along with everything over the last month or so, should give me a solid pipeline of brews for the summer. I’m usually busy during summer months and won’t be brewing as much.

 

Planning on making a Tangerine Milkshake NEIPA tomorrow. Planning on adding tangerine peel during the hop stand and going with Citra, Galaxy, Azacca hop combination. Should I stick with equal parts of each hop during hop stand, primary dry hop, and final dry hop or just dry hop a couple of those hops?

 

(1) Still working up a Saison recipe with spelt, chokecherries, and possibly a few spruce tips. Will use the Belle Saison yeast.

(2) @VikeMan and I recently completed a study of distilled-water mash pH and buffering capacity of noncrystal specialty malts and flaked grains. Results can be found here.

Cheers!

 

Brewing a strawberry wheat/ oat beer or a blonde for party next month. Not sure yet

 

One weekend this month I'll grind out a NEIPA with Amarillo, Citra, and Mosaic, with just a dash of Centennial for good measure.

 

I find that Azacca is a much less potent hop than the other two. If you want it to stand up to the others I would suggest increasing it like 2:1:1 (A:C:G).

 

I never got to brew on Monday... so after work tonight I am doing my 3.9% ABV 30 minute mash, 10 minute boil, all hops at 185* for 30 minutes, Azacca, El Dorado, Galaxy, hop bomb. Hoping to be drinking it by next weekend.

 

Yeah from reading up some more that seems to be the way to go. Thanks for the recommendation! I don't have a lot of experience with these juicy hop beers (just Citra, Mosaic, Belma so far) so happy to take advice

 

I made what was supposed to be a hoppy toasted wheat ale with all Azacca. Don't dump many batches, but that one went down the drain. The Azacca didn't come through much at all and the toasting of the wheat did... in a bad way. Learned the hard way to up the Azacca. On the batch I am doing tonight I am doing 3:2:3 Azacca, Galaxy, El Dorado (no toasted wheat).

 

I agree with @jbakajust1 , Azacca is not very potent. If it’s not too late, I bet Amarillo would be nice substitute for Azacca. They would pair nice with oranges. Either way, should be tasty.

 

First brew day since March for me. Brewed nearly a SMaSH IPA with local 2-row and local wheat with just bullion hops with a home brew club buddy. He is pitching London 3 and I am using US-05. Will be an interesting comparison in a few weeks.

 

Ugh. My friend is learning to brew for the first time on my system before he starts using his keggle system on our next brew. Guess what he said “Can we brew one of those NEIPA?!” As to not discourage someone into the hobby I’m obliging and will be making brewing ten gallons of a NEIPA with marris otter, pilsner, white wheat, flakes oats. Whirlpool with citra, Amarillo, columbus and then dry hopped with the same. I’m gonna ferment with 1968 and he’s using safale04 from home. Will be interesting to see the differences in the yeast.

 

Reached out to an experienced Gluten Free Brewer on the west coast today and he dumped a ton of info on me. Gonna brew a Nelson Pale Ale on Monday using his process. Hopefully, it solves my body/head/mouth feel issues!

 

Gotta IPA fermenting right now. Shocker! 97% GP 3% C-10. US05, Citra/El Dorado “El Citro”,

 

I’ve been enjoying my no-boil NEIPA/Kveik so much, that I’m gonna brew it again right as this keg starts to feel light. Will add more ‘c’ hops this time around. Chinook for mash hopping, then 2 oz citra, 2 oz Denali dry hop.

 

Annual Nit Wit with some orange spice tea...gonna use T-58 on this one

 

Just finished mash with a new process. Hit my volume and gravity, so good go to. This method is easier too.

On another note, went to bottle my wit and found it was too cold coming out of the fridge...not frozen, but chunky. From what I read, if I just let it thaw it will be fine? Hope so, cuz the sample is delicious.

 

Have not brewed since January. ( Unfortunately! ) Saturday I brewed my Bo-Pils. Will be ready to serve at the Michigan Home Brew Festival!