Brewing Activities (2019)

Double brewday for father's day. First is a pale ale for my brother's annual BBQ party he hosts.

95% Rahr 2-row
3% Caravienna
2% Cara 45

Hops are Pacifica and a touch of Amarillo. I'm convinced Amarillo is THE best accent hop there is. I fermented with Hornindal Kveik. My wife's tasting notes of the hydro sample was "fruit loops." Can't wait to see where this finishes.

Second is an IPA for my county fair comp. My first comp.

75% Rahr 2-row
20% Barke Vienna
5% Pale Wheat

Hops are Amarillo, Citra, Centennial and Ger Magnum fermented with 1318.

 

Yesterday: Bottled GF Hefeweizen

Today: Brewing Passion fruit Witbier

Tomorrow: Brewing NEIPA with Galaxy, Citra, Amarillo, Simcoe & Columbus.

 

Getting ready for the next brew: Anchor Steam-ish beer, with the ingredients I already have on hand.

I'll basically use 2-row, 12% C 40L, and hop it as follows:


--Hops --- Northerm Brewer is recommended but I don't have it
.5 oz Willamette @ 60 mins
1 oz Willamette @ 15 mins
.5 oz Willamette @ 0 mins

Another thing is I am using a Kolsch yeast (WY2565), which is pretty close to a lager strain

 

Did an experimental Lager made with Barke Pils,Munich,and Carared bittered with Liberty and Hallertau blanc hops fermented with a mix of Wlp833,Wy2206 and Saf 34/70. Wanted color but no roast so i steeped special B and carafa lll in the kettle to get a amber or red hue. Should be interesting.

 

Carafa III or Carafa III Special?

 

It was Special. Steeped about 15 mins right before the boil.

 

I thought it might be. I only mentioned it because I have a friend who recently used Carafa III(not special) in a beer where the Special version would have been more appropriate, i.e. better for minimizing roastiness.

 

I have the house to myself, so I'm doing a last minute brew with some odds and ends I have on hand.

Classic (GF) American IPA:
Chinook
Centennial
Cascade
M44

 

No brewing until next weekend, but planning out my stop at the LHBS to replenish/refresh all my yeasts this weekend as my current inventory is a few generations old at this point, plus are old in age since the last time I had used them.

Going for WY2206, WLP833, WLP007 and perhaps Saflager 34/70 for those times I don’t have time to prep up my yeast starters. That is IF they have these yeasts… Otherwise I will be ordering online.

Next few brews planned are a German Pils, Helles and Rauchbier (Marzen-Style, with malt I will be smoking myself) and an imperial stout. Pils with 34/70, Helles with 2206, Rauchbier with the 833 and Stout with 007.

 

This morning, my son and I repeated my last brew from 2 weeks ago, an "IPA" with Citra/Amarillo/Simcoe and Voss Kveik. We will serve this at his friend's wedding in 3 weeks. Very gratifying to hit the exact same numbers today. This may become our house beer.

 

Heating the water for a session Rye PA: target 1.040 OG, 53% Golden promise, 27% rye, 17% flaked oats, 3% honey malt. Small Nugget bittering charge, El Dorado and Azacca as whirl pool and dry hop. Kveik yeast re-harvested from previous batch.

 

Using up som hops and brewing an IPA, dry hopped with Chinook and Mosaic Cryo

14 liter

OG: 1.066
~60 IBU

10% Wheat
5% light Munich

25 g Nugget, 60 min
25 g Azacca, 7 min
25 g Mosaic & Chinook, WP (~80 C)

1/2 ts CaSO4 og 1 ts CaCl (33%) in the mash

 

Packaged the fall Imperial stout last week, this week brewing this late summer Saison.
Added some Spelt and Rye to this one, also using Valley Malt 2 row for the first time
Cheers all

 

Bottled the Harvest Beer for 4th of July, which is brewed with grains and other things that grow on and are native to the land. Went for the USA caps.

 

All types of Mosaic IPA today

Admiral Gallagher’s Best Pale
6% Aromatic
3% Carafoam
1oz Caraaroma for Color
TYB Midwest Ale

Co2 extract @ 90
.5oz Mosaic Pellets @ 45
1oz Mosaic Pellets @ 20
1oz Mosaic Cryo WP
2oz Mosaic Leaf WP

Dry hop with blend of pellets and cryo.

 

Dry hopped birthday ipa with cascade nugget and centenial
Oaked Belgian black.
Waiting for new cooler to convert to a new mash tun. After 6 years the old one is shot.

 

Souring a wort for a cocoa raspberry Berliner. No exciting pics at this time.

 

Send it my way!! Cheers

 

Brewed an updated partial mash version of a beer I created last year. It requires 2 yeast strains.

In 5.8 gallons:
3 lbs Munich extract
1 lb 15L
1 lb Victory
1 lb Maris otter

Mashed at 151 F

~hops / spice
1.5 cup (4.5 oz) toasted oak cubes in boil and primary
2 oz centennial 60 mins
2 oz mandarina Bavaria 20 mins
3 oz el dorado 10 mins

Pitch #1: Denny’s 1450 Yeast @ 73.5 F

Pitch #2: Will finish the fermentation with WLP099 (this is an extremely high-attenuating + malt-forward yeast)


Hit the OG right on @ 1.031 and am expecting about 4.0% ABV

 

A little late to the party but I just made a milkshake ipa with standard grain bill and lactose. Just dry hopped today with simcoe, Denali, Citra. Will be dry hopping again in 4 days with the same and adding mango purée then kegging after an additional 4 days.