Brewing Activities (2019)

I pursuit lower abv brews with a Russian stout, not an imperial.

MO 10lb
RB .25
Black P .25
Bairds choc .25
L60. .25
Flaked barley 1
Special B. .25
2 oz goldings @ 60
2 oz fuggles @10.
Notty
1 oz sugar maple and light toast oak in secondary for 1 month

 

Brewed up an IPA this weekend. First time using my new KAB4 burner, 15 gal Spike kettle, and Jaded Hydra chiller. Take aways, that KAB4 can cook. My god. Cut my time to boil to a fraction but I also boiled off almost 2 gallons. Need to get that dilaled in. The 15 gal kettle was awesome. No boil overs! And that Hydra. Man, I am seriously impressed. Took 7.5 gallons from about 180 to 67 in less than 5 minutes. But, it's still chilly in Wisconsin so the real test will be when it's 80 out.

IPA was 90% 2-row, 10% vienna. First time using vienna. Columbus to 40 IBU's. Centennial and amarillo in the kettle. Cryo mosaic, cryo centennial and cryo amarillo in WP. Will be dry hopping with the same. 1318 was yeast of choice. Fermentation has been absolutely furious. More so than any other time using 1318 which has been interesting. Can't wait to get her kegged next week!

 

Last night, cleaned a tap line that opened up to prepare for my Springtoberfest tapping today! Not on purpose, but it just so happens it landed on the first day of Spring. It’s been lagering the past five weeks or so, looking forward to digging in after work. 6% ABV, 25 IBU.

70% Barke Pils, 18% Vienna, 9% Munich I, 3% Carahell. Hopped with Hallertau Magnum, Hersbrucker and Tettnanger. WLP830.

Also preparing for a brewday this Sunday after a few weeks of hiatus… Brewing up an English Mild, which will followed by a German Pils.

 

Do you use the Barke (is it pronounced Bark-eh, Bark-ee, Bark?) Vienna as well? How do you like that line from Weyermann?

 

I have only used the Barke Pils and Munich, not the Vienna as of yet. The Munich and Vienna in this beer are just the standard Weyermann options.I pronounce it "Bark-ee" myself, haha.

I really, really like the Pilsner malt. Plump kernals, excellent hot/cold break and the flavor is very rich for a malt so light. It has become my standard Pils malt for all my lager! The intensity of the grainy, honey like note is more pronounced to me.

The Barke Munich I used in a Dunkel that was awesome as well. It was blended with Barke Pils and such, but in the future it would be nice to do a 100% Barke Munich variant so I can really judge it better. The Pils malt I have done that with my Helles, Pilsners and close enough with my Festbiers and such!

So I do recommend it, for sure!

 

Transferd an Imperial Stout to bourbon marinated oak chips and maple syrup


(OG: 1.093)



A few bottles were directly carbed with syrup



Litt uhell må man jo ha

 

Jeg legger ofte et billig dusjgardin på gulvet før du kommer i gang.
(how effective was translate.google?)

 

10 gal of prickly pear session IPA...all local ingredients...except the cactus tuna

 

Pink IPA? Very cool. I’ve gotta know the recipe.

 

Kegged my robust porter tonight. The terminal gravity samples tasted better without coffee (more chocolate and richer flavor) so I abandoned my planned cold brew coffee addition to the keg. I wonder if dry-beaning is a better route.

I'm also finalizing an old-school DIPA recipe for Saturday.

 

Pink or red depending on amount of prickly pear nectar...brew your favorite IPA and add quality nectar/syrup to fermenter

 

Getting one more brew in this month (it’s been a busy month for me). This one will be a hoppy (sort of) Saison. Using 3711 this time, which I haven’t used in a while. And hopped only with Mosaic.

 

Today I'm brewing up GF SMaSH #2.

CaraMillet
Sabro
Windsor

I've been wanting to try Windsor for a while. Very curious how it does with the GF wort which tends to over attenuate due to simple sugars. I've read it may mute the hop character quite a bit, but I won't know until I try, amirite?

 

Brewing an American Pale Ale hopped with cascade and waimea

Cheers

 

Finishing the mash for a West Coast IIPA. Hopping with Warrior, Amarillo, Simcoe, Centennial, and Cascade.

 

- Added extra DH to my Black IIPA

- Kegged and DH my GF Juicy Bits clone. Over shot OG and over attenuated a bit, so I have a 8.14% beer instead of 6.5%. However, the color is beautiful and it tastes delicious.

 

Update on my Mai/Fest. I took a gravity sample, 6 days after pitching, it is down from 1.059 to 1.012, est ABV at 6.8%. I never really had an authentic German festbier or a Maibock, but this has the ABV of a Maibock, and it reminds me of the American examples I had, probably has too much Munich for festbier. Furthermore, I can lager it for April and serve it by Mai, so I'm going with it.

I didn't do a diacetyl rest and it seems like the yeast are done, but I am pulling it from the fermentation chamber to warm it up and hopefully enough yeast will perk up and finish the job, if there is anything left to do.

It was my first lager in a while because the freezer that I used for lagering died a few years back. It is a massive thing that I still haven't moved out of my basement and had hauled away. I ended up filling two coolers with snow, and putting 4 1-gallon jugs of ice in it, and it was maintaining cold. So I used that as my lagering chamber.

At first I was going to do a split batch rehydration experiment, but got lazy and did it all in one fermenter. I did pitch the yeast (3 packs) directly into the wort when I had cooled it to 70 F, and then moved the wort to fermentation chamber. 1 day after pitching it was at 49 F. I put a temp controlled heat wrap around the fermenter and raised it about 1 degree a day until it got to 52 and held it there for the last couple days. Now it can rise to an ambient temp of probably low 60s.

 

Kegging my random ingredient competition wit. American pilsner, torrified wheat, oats, T58, Mt hood, rakau, lemongrass.

 

Saison in the works for this Saturday! First purchased yeast in over a year...

Yeast Bay contacted me to tell me personally that there was a label error on the Amalgamation. It should read ‘19 so we’re good there. Looking forward to using this one again - what a fantastic Brett blend.

 

A month or so back I saw a post in here about a challenge ale. It got deleted but I wrote down what I would do if I were in it. You had to use Maris, Vienna and White Wheat plus Nugget and Amarillo and one of WLP810 or WLP090.
Yesterday I brewed it:

8 lbs Vienna (I'm on a Vienna kick lately)
2 lbs white wheat
1 lb Maris
.75 oz. Nugget @ 60mins (12.9%)
1 oz. Amarillo @ 5 mins (8.4%)
2 oz. Amarillo hopstand at 170°
WLP090

Came in at 1.051 (70% efficiency).
SRM is 7.
IBU 35ish (getting into lower IBU beers lately too).
Set fermenter temp at 68°.
Saved an ounce of Amarillo to dry hop with.

Have no idea what I'm gonna get but the hydrometer sample was pretty good.
Great aroma off the wort when I pitched the yeast.
Fingers crossed.