Brewing Activities (2019)

You obviously haven't had one of the new Pastry Pilsners. JK. But if anyone ever makes one, you heard it here first.

 

Make beer flavored beer great again.

 

Bottling my gluten free Dubbel & Stout. Also transferring my West Coast DIPA to the keg and dry hopping with Simcoe, Centennial & Columbus. This is my first time kegging. Hopefully, I don't screw anything up.

 

7.5% Robust Porter/Stout whatever..
Rahr 2 row
1.5# Crisp Brown
1# Carastan
1# Bairds Chocolate
12oz Carafa Special II
1# flaked Barley
1318
Columbus to 50/60 IBUs

Adding the Chocolate and Carafa at the end of the mash. First time attempting this.

 

Brewing my first saison today. Based on the “averagely perfect” recipe but tweaked the grains. Fermenting with WLP 565 in primary, debating whether or not to add WLP 644 to secondary with some fruit. Hoping my first saison turns out well! My last brew before fatherhood

 

Just started the boil on the pastry stout I mentioned. 1.092 pre-boil, with a 2hr boil, 1.5lb maltodextrin, and 1lb cane sugar left to go. Holy shitballs.

 

Got an extra 3 gallons of wort into a small brew bucket from the final running’s of today’s porter/stout. A little extra water, some DME and Lactose and hit 1.050 after boiling for 60. Stoked

 

1.121 OG with exactly 6 gallons! Love it when a plan comes together.

 

I’m going to brew up 3 gallons of sour base to add back to my solera. After it ferments, the plan is to rack 3 gallons of original solera onto black currant purée, and replace with what I just brewed. This will be my first pull from this sour solera (5 gallons) started last spring.

 

Brewed a Franconian Dunkel yesterday. Basically darker, drier, and more bitter than the southern Bavarian version. All Franconian ingredients (Weyermann malts, Hersbrucker hops, water profile from the fränkische Schweiz). Already chugging away at 55F thanks to a big starter of WLP830.

 

Good luck on the beer and on fatherhood. Such a joy.

Cheers

 

Amarillo Wheat Ale sample from racking to 2nd dry hops.

 

That has great color. Please follow up with how this one turns out....I'm a fan of wheat beers and a big fan of Amarillo.

 

So far... I don't think I would have any big regrets just carbonating it now, as it got pretty good flavor/aroma from fermentation dry hops. But I think two more ounces for 4 days or so should hit the spot.

 

Did you use any other hops for flavor/aroma? What was the schedule....or maybe the whole recipe?

 

I don't really like to post whole recipes before they are proven, but here's the hop schedule, since I have used similar ones before. All Amarillo (7.7% Alpha Acid), into 5.1 gallons of 5% ABV Wheat Ale:

- 0.5 oz @ First Wort (with 30 minute boil)
- 0.5 oz @ 15 minutes
- 1.5 oz @ 5 minutes
- 1 oz during chill, added @ 190F
- 1 oz during chill, added @ 150F
- 2 oz in Primary, added @ 48 hours
- 2 oz in Secondary (keg, w/closed xfer from fermenter) for 4 days @ ~70F

 

Took a tablespoon or so of US 05 yeast cake from my IPA, add it to about 6 oz of starter wort, and, when it started to show some activity, pitched into my keg of American barleywine that I pulled from keezer about a week ago. The goal is to see if I can clean up a touch of diacetyl that has kept me from enjoying the beer. I'll check back in a week or so.The remaining beery activity tonight involves fermenter cleaning. And maybe a glass of altbier.

 

2nd round of Brett Experiments. Similar recipe as last time but with 3724 fermented at 80 this time.

Going to try a blend of Saison and Kviek yeast this week too. Interested to see what additional fruity notes the Kviek yeast will add to a saison fermentation.

 

Do you normally do 30 minute boils? What are your thoughts? It sounds like a perfect way to cut some time out of a brew day.