Brewing Activities (2019)

First attempt at coming up with a “standard” Pale Ale recipe, one that I’m going to repeat and just test one variable each time to attempt to dial something in by the end of the summer. Gonna brew it with Juice tonight and 1272 Tomorrow. Same grain bill, water profile, and hopping.

8.5# 2 Row
2# Weyermann Vienna
1# Mecca White Wheat
8oz Carapils
2ml hopshot @ 60
1oz Citra @ 5
2oz Idaho 7 WP
.75oz Loral WP
1.052 (ideally)
1.012 (ideally)

DH
3oz Citra
.5oz Loral
1oz Idaho 7

 

Looky here ... same grains (sort of) but two completely different percentages.

 

That didn’t look right. Looks more like 6.2%

 

What was your water profile for this. I'm also doing one but i'm not sure what the norm is for a Maibock. I'm thinking a little more calcium then sulfate or maybe no sulfate. idk

 

If you mean more calcium chloride than calcium sulfate, yes. I use BruNWater and let yellow and malty be my guide. Because I have had some well treatment in the last few months that leaves me feeling a little uneasy, I started with some store bought purified water and built up. I don’t have the adjustments handy, but I think it was about 50 ppm sulfate and 75 ppm chloride. If anyone second guesses that I’ll check my spreadsheet this evening.

 

Overnight mash into a 5 a.m. pre-work brew, wort into the fermentation chamber to naturally cool followed by yeast pitch this evening. Mosaic-driven NEIPA.

 

Ok tks. We must be close to the right profile even though my recipe will have some American hops. I came up with chloride-76 and sulfate-37.

 

Very nice, my favorite style of beer. If you don't mind, please post a photo of the finished product.

I just kegged a couple of trippels (different recipes), and today I'll be picking up a new CO2 keg so that we can start drinking them.

 

Bottled a Bourbon Barrel Aged Imperial Maple Stout


(OG:1.097)

 

FWIW, I took a guess for my Maibock and ended up with chloride - 57, sulfate - 64. I'm happy with the result.

 

Just racked a West Coast IPA brewed 5 days ago into a purged keg with dry hops. It's still fermenting a bit and I'm using a spunding valve with dry hops for the first time. Hoping to scrub the oxygen. I forgot to get a hydro sample pre-rack so I'll have to figure out the FG later.

 

Starter for my next Czech Pils. Something similar to Kout 10. Blend of wlp800 and Wyeast 2278.

Sauergut starter for same beer

Harvested some yeast from a few cana for a new hoppy beer I’m going to brew with the new Lotus hops (exp 6297)

Brewing a “saison” of sorts with the Simonaitis Lithuanian yeast from TYB. I haven’t really enjoyed any of the Kveik type yeasts yet. We’ll see what this one does.

Czech Pilsner
10% Munich 1
Rising step mash similar to DuPont
122-162 over a few hours

Sterling for bittering/flavor
Calista for Aroma

Gonna try to ferment it above 85.

 

Just mashed in on a GF Passion fruit (wheatless) Witbier. It was tasty last summer, but i have refined the recipe a bit and am targeting a lower pH to bring out some tartness. Lilikoi Kepolo was my favorite summer crusher back in the good old days.

 

You brew very interesting stuff.
I’m gonna have to look into brewing a GF or two.

 

Lol, tx. It's not by choice, but working out well. Just trying to hit one of life's curve balls.

 

Kolsch today, version 8

Pilsner
20% Vienna
5% wheat
Hopshot @ 60
Calista (grungiest) @ 40 & 10
Sauergut addition at end of boil
Gy021

 

Just a follow-up, brewed this yesterday and ended up with 12 gals of 1.050ish Wort, split into two fermenters. Pilsner, white wheat, Vienna and flaked oats. Warrior for bittering and late additions of Rakau/Amarillo.

Pitched Rustic into one fermenter, and it was rocking come this morning.

Still waiting to see anything happen on the Amalgamation batch, though. It’s sitting at a comfortable 75-78F. I’m going to wait 48 hours, and if I don’t see any activity I may have to call in for reinforcements. I had a healthy 500 mL starter going for a week, stepped up to 2L starter on stir plate for another week, so there should be enough cells to get the job done. We shall see... if not, it will be co-pitched with Imperial’s Napoleon come tomorrow afternoon!

 

Local HBS gave me a hand full of expired M41 so i threw a recipe together using pils,special b,biscuit,aromatic,carapils and golden syrup. Looked okay when i proofed it.

 

Challenge ale brewed last Sunday was pitched with WLP090 finished in 5 days. Cold crashed and kegged just in time to brew again this Sunday.

White IPA

Two row (Belgian) 56%
White wheat 40%
Munich 10 4%
WY3522 Ardennes
Nugget
Amarillo
42 IBU
Amarillo all late.
68°

Came in at 1.060 15.4 Brix.

 

Kegged my English Mild this morning. About 1/4 gallon or so short in the keg, due to a batch-size mishap on my recipe when I brewed it. Only had about 5-gallon in my fermenter vs. the usual 5.5 or so. Oops!

But it was racked over with a few points remaining to naturally carbonated/spund.

OG was 1.041 (few pounds higher than expected). Grist was 70% Fawcett Maris Otter, 13% Pils, 7% Dingemans Biscuit and 5% each of British 60L and 80L. Hopped with EKG's alone to about 16 IBU and fermented with WLP007.

Not this weekend, but the following, I will be brewing up my next Pils.