Brewing Weekend 9/21 Edition

I'm going to be doing 5 gallons of "Wallonia Pale Ale" on Sunday. Will be 70% Pilsner, 20% Flaked Wheat, and 10% Munich. Bittering to 50-60 IBUs and then plenty of late addition Citra, Columbus, and Simcoe. Fermenting with 3711. Going to keep the mash temperature a bit high to slow the 3711 down a bit. Also going to boost the CaCl to accentuate the malt a bit more.

If I have time, I'm hoping to also bottle my Bon Chien-inspired Biere de Garde, which has been sitting with my house sour mix, Brett Lambicus, and red wine-soaked oak cubes for the last 5-6 months after undergoing initial fermentation with Euro Ale and then a month of lagering.

 

Transferring/Kegging a few beers. Brewing a blonde ale with centennial and cascade hops using a repitch of WYeast 1318. Potentially also brewing a session saison with riwaka hops.

 

Love me some Bon Chien. Got a bottle in my basement that I have been trying not to open.

 

Absolutely, same here. The samples I've had from the batch have been really promising, so hopefully soon I'll be drinking that at a much, much lower cost and far greater availability than Bon Chien.

 

Blonde (not the Belgian variety)

 

Brewed up 18 gallons of saison on Tuesday, I get the weekend off.

 

Doing a 5 gallon all grain saison with Belgian Pale Ale malt, Briess Caramel, and some flaked wheat. Hersbrucker and Hallertau hops and 3724 yeast.

 

Sunday I will doing a 5-gal BIAB cherry stout that I will eventually add some bourbon to at bottling time in three weeks. Adding bourbon will be a first for me - unless I get adventurous and acquire some oak spirals before then.

I have christened this batch Red Right Hand...

 

I am brewing 5 gallons of Belgian Dark Strong, then 10 gallons of what I call Deer Camp Lager. Basicaly a Pils fermented with WLP810. I also have to keg 10 gallons of Pale Ale for my future Son in law for his batchler party.

 

5 gallons of "One small hop for man" ipa...citra, simcoe, amarillo with conan

 

I'll be brewing a West Coast ESB:

91% Marris Otter
9% Munich 10L
WLP002
Simcoe
Citra

 

5.5 gallons of DIPA: 15# two row, 1# melanoidin, 1# wheat, 4 oz Pacific Gem, 4 oz Nelson Sauvin, ECY29. Cheers.

 

farmhouse using spelt for 25% of the grist.

 

Brewing at South Mountain with BA doomXsaloon on Sunday, he is calling it an Ale yeast Octoberfest. Bottling Chin Hook IPA, and racking Conan the Contrarian into secondary to cold crash on Saturday.

 

Back to back brewdays for me this weekend. Saturday will be a flanders red, and I may test out my Blichmann beer gun if time allows. Sunday I'll be brewing an all Citra IPA, basically it's Vinnie's Hop To It recipe with some extra flameout/dry hops.

 

I'm gonna stop acting like a jackleg and keg the beers I said I would last week, and the week before. Just had kids, and I'm already using them as an excuse!

Kegging the mosaic blonde, and probably dryhop and keg my house IPA, and my PVW RIS. Need to clean out the kegerator. I have a farmhouse DIPA I'm going to dump the last half gallon from, and probably bottle off some of the zombie dust clone and give away to make room.

Oh, and maybe, just maybe.. will brew my chocolate vanilla porter.

 

Im brewing a red rye IPA to be split at a later date and half will get sriracha to become SRI-RYE-PA to enter into the Austin homebrew competition later next month. This was inspire from eating a banh mi sandwich while drinking a FFF Rye da tiger. Feel free to comment on my proportions if you know something I dont, Im still tweaking on this recipe. Im really wanting it to be red for this theme and Id like a solid but not overpowering amount of rye to help with perceived bitterness.
66% Two row
12% Carared
9% Flaked Rye
6% Melanoiden
3% Rye Malt
1.5% Chocolate Malt
2.4% Corn sugar to crisp it up a bit
7.75% and 69 IBU's
Hops are going to be Citra, Amarillo and Columbus.

 

Doing a 16.5 gallon partigyle batch myself. It should yield 8.25 gallons of 9% abv Baltic Porter and 8.25 gallons of 6% hard root beer! Using lager yeast for the first time... WLP 838 Southern German Lager Yeast to be exact.

71% Vienna
7% Flaked Oats
7% Caramunich
4% Carapils
4% BrownMalt
3.5% Special B
3.5% Honey Malt

Baltic Porter will be hopped with UK Admiral and Willamette

Root Beer will be hopped with Willamette, will have molasses added to the boil.

I plan on kegging 3x5 gallon corny kegs as follows:

5g of Baltic Porter (1st runnings) in one (9% abv)

5g (2.5g of 1st runnings & 2.5g of 2nd runnings) in a keg w/ Gnome Root Beer Extract added to it. (7.5% abv)

5g (2nd runnings) with the following keg additions (after killing the yeast): Gnome Root Beer Extract, Wild Flower Honey, home made Vanilla Bean Extract, and maybe some extra Cane Sugar. (6% abv)​

 

Herb's 'Early Tap' Rural Wheat

White wheat
2-row
Caraamber
77L
Roasted barley 695L
Hallertau (60, 45, 30,15)
Wyeast 1010
Homegrown raspberries

OG 67
ABV 7.5

Age 10 weeks
Serve at Christmas time