Spring Brew Plans

I'm planning a Bourbon and bacon infused smoked amber ale for late March to go with my summer barbeques.

 

Lots of fresh light lawnmower beers coming up as soon as the trees start to bud. A Kolsch, a cream and a Baltic porter should be in the making for a Wyeast strain. I can't make a good hefe wheat beer to save my life. I've tried about 10 times and I'm just not happy with it. I'll try a double decoction agian someday.

 

I absolutely love a pils in the spring.

 

When my AAL is done and my cider keg , I'm going to brew a "?" A whatever happens, happens.
I will do a ten gallon batch and will split this batch between 2-6.5 gallon fermenters. one using a washed hefe yeast and a washed lager yeast. grain bill 17lb vienna,8 lb flaked rice,3 lb 6 row, 3 oz first wort hallertau, 2 oz simcoe 15min and 2 oz simcoe flameout. after that I will be doing my first quad. Which will be using the rest of my grains. I will be happy then.

 

Maibock, Pils, Rye (a Roggenbier might be nice), Imperial Red IPA, something sour, and I'll probably make a mead as well. I like Pale Ales, IPAs, Saisons & Stouts year round so I'm sure those will get mixed in the rotation too.

 

Brewery I work at is brewing up a spring saison with Belma hops, giving the saison a wonderful fruity, strawberrry-like nose. The beer tastes amazing, too, of course. Can't wait til it's bottled and ready for mass consumption.

 

Lets see, I have a Black IPA and IPA on tap now, brewing the APA Stout and a Spring Saison this weekend, then a Barleywine and Foreign Export Stout partigyle, then a Vienna Lager and APA split batch for late spring/early summer. Need to sneak a Flander's Red in there somewhere.

 

still too cold to brew, but got plans for a sessionable mosaic ipa and kolsch once the spring brew gates open...

 

I have a lot of "other" plans for spring brewing, but I reliably make my favorite pale ale recipe come warmer weather, too.

 

I like Pils, ESB's, and California Commons for warmer weather.

 

Over the years I have developed a large number of favorite beer recipes which I tend to re-brew. My New Year’s resolution was to ‘mix’ things up a bit.

I recently brewed a Tmavý Ležák (Czech Dark Lager) which I will be bottling tomorrow.

The beers that I have planned for this spring (so far):

• Kolsch (brewed with Kolsch Malt & 2565)
• A Cranberry Belgian Pale Ale
• IPA solely late hopped with Galaxy hops (my first time brewing with Galaxy)
• IPA solely late hoped with Mosaic hops (my first time brewing with Mosaic)
• Grodziskie (100% Smoked Wheat Malt)
• Wit

Cheers!

 

Oops, didn't read carefully, I thought this thread was just about what we liked to drink in the spring. I plan on brewing the following:

• Hoppy weizen with amarillo
• weizenbock for fall
• peated porter for fall
• juniper pale ale
• the usual APAs/IPAs and saisons for summer consumption

 

I'm switching up my typical pattern. I've got a 5 gallon APA planned using Citra, Mosaic, Galaxy and Simcoe. After that, I'm ratcheting down to 2.5-3 gallon batches so as to create more beer. Some forthcoming beers will be:

• Summer/Pils Smash w/ 05
• Summer/Pils Smash w/ 3711
• Citra/2-row Smash
• Cascade/Glacier/2-Row/Munich APA
• Chinook/Citra/2-Row IPA

That ought to get me through April.

 

Gonna do a 10gallon batch of 50/50 Belgian pils and red wheat, hit half with French saison yeast and hit the other with the DuPont strain and bret trois. I'll be utilizing a partial sour mash to give it some tart, and leave the rest up to fermentation. Hopping it with some nelson and hoping for the best.

 

My immediate slate is heavy on saisons, but they probably account for roughly 50% of the brewing I do year-round, so it's not just a Spring thing for me:

1) Saison w/ Wyeast 3724
2) Saison w/ White Labs Brett Brux Trois
3) Saison w/ Yeast Bay Wallonian Farmhouse
4) Saison w/ Yeast Bay Saison Blend
5) Wit
6) Coffee Porter
7) ESB

All four saisons will have the same recipe with an OG of 1.052:
76% 2-row
9% white wheat malt
9% rye malt
6% golden naked oats

22 IBUs of Styrian Goldings at 60 min
1.5 IBUs of Styrian Goldings at 5 min

 

I voted 'Other' because I had hoped to do a Maibock but there is no way I'd have it ready in May if I wait for the 18" of snow to melt away from my where I brew. Maybe I'll just shoot for a Pliny clone to have to drink in the warmer months.

 

Saison- 3711 with Amarillo/Galaxy
IPA
Sour Beer of some sort with 3rd gen Bug County
IPA
Berliner
IPA

 

I've got plans for lots of quick turn around beers, light ones too.

Cream Ales and Blondes.. Maybe a Kolsch with some fruit or something. If my Berliner weisse turns out good, then a bunch of that on tap.

Always an IPA, and always something dark. I've got kegs full of dark goodies for the evening, when I hit the fireplace up outside and sit around in the hammock.

I however, have been bit by the sour bug, so I'll probably get one going soon, and I need to get a good summer pils or something going to have on tap. But the talk of a maibock sounds damn good too..

Plan to have a peach berliner on tap by Masters Sunday.. I'll be there again on Sat this year, so Sunday will be my drinking day.