Brewing my summer ale.

MO should go well with fuggles and centennial.

 

Hope it comes out good. I just finished up my first attempt at a Tank 7 Saison Clone

20 gallon batch
45 lbs Canidian Malting 2 row
2 lbs white wheat
11 lbs flaked corn
2 oz magnum 60
2 oz simcoe 45
2.5 Amarillo 5
1.5 Amarillo flameout
2 oz Amarillo dry hop

wyeast 3711

mash at 152

 

@ventura78 WOW 20 gallon batch on a test recipe, go big or go home.

 

US or UK Fuggles?

 

You've been away for too long.
http://www.beeradvocate.com/community/forums/homebrew-recipes.67/

 

Interesting, your using Centennial. I just brewed an English bitter with 1968 using Magnum, Mosaic and Goldings. I thought Centennial would be good to dry hop with. To me it gives off a nice perfume presence.

 

I can't get enough of the stuff lately. I'd take a bath in 2 Hearted Ale today.

 

Looks pretty tasty.

I do a summer ale with Amarillo and Centennial, and people seem to enjoy it to the tune of 15 gallons or so a summer.

 

100% Maris Otter. Hmmmm...
The only malt I've used at 100% is Belgian Pilsner. Even then, I'll use up to 10% table sugar, so it's not, technically, 100% (that's for my world famous - at least in my neighborhood - Cream Ale). I really haven't gone that heavy with MO yet. Maybe it's time to give it a try.
FWIW, I'm trying to grow a pair big enough to do some kind of sour for the summer. Time is getting short, so I need to pull the trigger soon.

 

I'm sure you're already aware, but take a look at Wyeast's Private Collection offerings for the summer - they are all bugs or bug blends. And ostensibly "De Bom Sour Blend" can work really fast.

 

Which do you prefer for a 100% barleywine? Maris otter or golden promise (or something else)? An English barleywine is on my to-brew list.

 

I'll be brewing my second batch of my "Summer" beer this weekend. I call it English Summer. O.G. around 1.045, Marris Otter, First Gold hops and 1968 yeast. One of my favorite beers to brew. I was considering blending in some Centennial with this batch. Centennial has a certain orange fruit character that I think will go well with First Golds marmalade notes.

 

more hops needed bro...

seriously though, sounds tasty. Hoping to brew up GF summer beer for my sister this week with malted millet, toasted buckwheat and rice syrup with barely a hint of lactic acid pop on the tongue, FO centennial hops only. Will be my first try at the recipe...

 

Report back on that, please. My SIL is a GF eater, and I'd love to make her a small batch to enjoy.

 

Whichever route you go, I would recommend against sorghum extract syrup. My GF sorghum beer was weird and twangy and floral, and my GF friends said it "wasn't too bad" for a sorghum beer. If my abomination "wasn't too bad", then I am absolutely afraid to try another sorghum beer

 

HB42, anything special about TF MO in particular, or is it just the MO you like? Or in other words, do you feel TF is superior to other MOs, or just what the LHBS has? Just curious. (sorry about all the acronyms)