What's a brewin. December (2018)

Curious about what capper you use that makes such a pronounced dimple?

 

Winter warmer, of sorts?
Cold weather has pushed my brewing back inside to the ease of extract. Great Lakes Christmas Ale clone ingredients from Adventures In Homebrewing with pale LME, Hallertau, Cascade, honey, cinnamon sticks, dried ginger root, Nottingham.
Revisions include clove buds, tangerine peel, sweet orange peel, Idaho 7.
I reclaimed a quart of wort from the mash tun dead space of an earlier coffee stout. Half* of it went in the boil for 5 minutes.
It’s been in the bucket for 13 days....hope to bottle on this weekend.

* The other half will be used in recipe development for spiced/candied pecans.

 

An old one of these...

 

There is a Shoofly Pie beer. Made by Lancaster Brewing Co.

 

Have you had it? Any good?

 

Prepping for tomorrow's GF Dubbel. In my experience, the GF grains lend themselves nicely to Belgian POF brews. Just hope FedEx gets here in time with my yeast.

 

Gravity sample from the Christmas Ale.

 

Taking a crack at a Brut IPA. Alpha Amelayze in the mash, Glucoamelayze in the fermenter. Rahr 2 Row, Carastan, Carapils, Azzacca, El Dorado, Falconer's Flight, Imperial Independence. 6.2-6.8% ABV, 31 IBUs, 4 SRM. Hoping this thing will be highly aromatic and highly crushable.

 

Brewed a Vienna Lager last weekend...heating the strike water.

And a couple months ago, I brewed this "Bread Pudding" Quad for Christmas. Second time with this recipe. Turned out pretty great again.

 

A bread pudding brew just sounds good.

 

Takin a shot at a Brut IPA. My first attempt didn’t dry out enough from the enzyme so I’m using more enzyme this time. Used 8 ounces of Citra cones at the end of the boil. Not used to cones so my kettle spout got plugged by one going into the fermenter and I had to use my racking cane. Hope it dries up nice. Gonna Dryhop 5 with cashmere and 5 with citra

 

Brewing first lager of the Winter with some Gamma Amylase at acid rest temps in the mash...will even cut the grainbill down a bit to preclude an 8% Imperial Lager

 

I just kegged a kind of pale ale (pils, rye and naked oats) with green bullet hops and Gjernes Kveik yeast, at approximately 5,5 % abv and 40 IBU. I pitched a tiny starter at 35oC and the beer went from 1050 to 1009 in 48 hrs. It tasted very clean out of the fermentor, so I have high hopes for how this tastes when it is carbonated.

 

Mashing in on a stout right now. Shooting for an OG of 1.087 and an ABV of 8.6% for this one. English ale yeast to floc out as much as possible before secondary on vanilla, coffee, and maple syrup. My first time using maple syrup and first adjunct stout in a couple years actually.

 

Hmmm may do 3 gallons of hoppy kveik beer tonight on the stove top. I got a bunch of frozen vacuum sealed hops from 2016 I need to dispose of... 2 row, carahell, kveik. Columbus, Amarillo, centennial. This shit has got to go. Must have excuse to buy more stuff....

 

First brew since moving, first small batch (3gal), 2nd kettle sour. Pitched a goodbelly yumberry straight shot last night. Its a repeat of my successful 1st attempt at an Aunt Sally clone, but with some alterations due to the small poorly stocked LHBS in my neighborhood. Different yeast, different dry hops.

I got my highest recorded efficiency with no sparge BIAB, 68%.