Brewing this weekend?

Tonight I hope to put together a White Wine and possibly a Table Mead... This weekend I will be brewing a super easy batch. Hefeweizen: 6# Bavarian Wheat DME, 1oz Hersbrucker 60 minutes (9 IBUs), with WB-06. Primary 7-10 days, Secondary on 5.75# freshly picked and frozen blueberries for 7-14 days, then hitting the keg.

 

my wife and I are here in the midwest also, were actually bottling a batch of her smoked vanilla bean porter, and a batch of my IPA (un-named)

 

I will be brewing up a Northern English Brown and kegging an English Bitter.

 

Brewed an extract Berliner weisse last weekend (well started a sour mash Sunday night, boiled on Tuesday afternoon) so it may be ready for the keg towards the end of the weekend, but I'll probably let it go to the end of next week.

 

Serving a bunch of homebrew at a block party on Saturday, then brewing a Double IPA on Sunday.

 

Robust Porter, basically just scaled up from a brown porter I like.

 

Dry stout tomorrow.

 

Kegging and back-sweetening a batch of cider and brewing BierMuncher's Centennial Blonde recipe from HBT for the first time - I hear it's great!

 

Bottling my Wheat, transferring my Imperial red to Secondary while adding 3 oz for the 1st dry hop. Brewing a Session Pale Ale Saturday.

 

Brewing a plain old Hefeweizen on Monday. Hopefully bottling it a week from then.

 

Doing my first yeast starter after work and then brewing a Surly Furious clone kit tommorrow. Its only going to be in the 80's tommorrow in VA. Might need a jacket.

 

Brewing a saison that will be split and pitched with 3724 in half and 3724 + dregs from Saint Somewhere and Beatification in the other half.

 

Hey me too!

 

Fat Tire clone and a Saison with heather tips

 

2nd attempt at an Oktoberfest. Luckily it is only suppose to be in upper 80s/ low 90s in SE michigan.

 

Sounds a little warm for a lager.

 

Extract Hefeweizen going down tomorrow. Adding Apricot puree about a week into the fermentaion. Using the WYEAST 3068 Weihenstaphen Wheat yeast. I have high hopes for extract batch #3.
It will be called "El Jefe" Apricot Hefeweizen.

 

Export Stout! I was thinking about making a Black IPA last week but I did just do a rye, so I randomly decided to do an export stout because its not too commonly brewed IMO. Used BJCP guidelines and Designing Great Beers. First time using an adjunct(flaked barley)

 

Moving from my normal 5-9 gallon all grain BIAB system to my new single tier 3 kettle 5-15 gallon all grain system for the first time tomorrow! 15g HLT, 15g MLT, 20g BK, 2 march pumps, 1 plate chiller, and all SS triclover fittings! Gonna try out these processes you 3 kettle brewers call lautering and sparging for the first time

Since its quite possible that my extraction efficiency may suffer a bit due to my inexperience with lautering and sparging, I'm choosing to brew an IPA on the stronger end of the style spectrum (7.0 - 7.5% abv). This way if I come up short on extraction, I'll still end up with a tasty XPA to light IPA.

Columbus to bitter plus amarillo and citra for flavor/aroma/dry hopping. A recipe I've brewed many times before and really enjoy.