Brewing Activity March 2016

Looks nice

One of my next brews is also going to be a German/English strong bitter

the grainbill will be 95% Weyermann Munich1 5% Weyermann Carared to about 5.6%abv

Then just english hops (undecided) and yeast

 

My partner bailed on me this weekend (rain in SoCal = PANDEMONIUM!) so I'm going to brew a quick pale ale, also going to try the Yeast Bays "Funktown Pale Ale." Thinking Cascade/Galaxy/Centennial would make for a nice balance of dank/fruit.

 

I have all my grains and hops and yeast and bacteria ready for brewday tomorrow. Brewing 11 gallons of Hefeweisse base, Pils, Dark Wheat, Vienna, Saaz, 1.050 OG, 13 IBUs. 5 gallons is getting Sierra Nevada's Kellerweisse yeast. The other 6 gallons is getting topped off to 10 gallons at 1.030 OG, 8 IBUs, and getting Lacto plantarum (Good Belly) for a couple days. After it hits my desire pH I will pitch my house Brett strain. A couple weeks from now 1/2 will get coriander and salt for a Gose, the other half will stay a Berliner Weisse but most likely get some fruit.

 

Making an Oktoberfest for the first time on Sunday and I'm pretty excited about it. Grain bill will look something like 50% Munich, 35% Vienna & 15% Pils, all Weyermann. Hops will be Haulertau or Saaz, whatever I have more of laying around. And since I only have the capacity to lager 5 gallons, the lagered portion will get WY2308 and the remaining 10 gallons will be split between WLP007 and Giga Yeast Sour Cherry Funk respectively. ABV around 5.6%, IBUs just under 20. Played around with the idea of a double decoction, but decided on single infusion as a baseline, at least until I know the recipe is heading in the right direction.