What's brewing August edition

I'm going to whip up a batch of inverted sugar soon too, in hopes of brewing the AP ESB as well. Good luck.

 

Unless you are pouring hot straight from the pan you cooked it in to the boil kettle keep in mind that when it cools it becomes super thick. Way thicker than honey. Store in a container that is ok to heat it in. That's why I used a mason jar so the jar can soak in hot water during my mash to loosen it up a bit.

 

@DrMindbender , are you using real limes and if so how?

 

I use real limes in my Whiskey Sour...I juice 6-8 limes and zest 2 or so and add both juice and zest at flameout with great success.

 

Brewing 20 gallons for a wedding soon. Planning on a Citra Centennial galaxy IPA and a 007 medusa azacca IPA. Wanted to brew something different but seems like a lot of hopheads are going

 

Don't you need some kind of pressure vessel to do that?

 

Maybe, but not according to the internet lore that let me down. I was thinking I'd use wheat berries in a saison, since I had them in my cupboards, but wanted to try something other than a cereal mash (since time will be an issue). May just cook some crushed berries in my crockpot and throw them in the mash, or may just use oat flakes. Don't have wheat flakes handy..

 

Brewed 2 different beers today, I had the day off and woke up early.

granted I'm an extract and steeped grains brewer

Red IPA 1.058
-Red X, Copper CaraPils, Munich LME, 2row DME
-Columbus (bittering/flameout/dryhop), Mosaic (boil, flameout, dryhop), Simcoe (boil, flameout, dryhop)

Head High(ish) 1.058
-Crystal 40, Flaked Wheat, CaraPils, 2row DME
-Columbus (bittering), Amarillo(boil, flameout, dryhop), Centennial(boil, flameout, dryhop), Simcoe(boil, flameout, dryhop)

Each beer was supposed to be an SG of around 1.065 so WHOOPS oh well. i'm just interested to see how they turn out, it certainly is fun experimenting

 

First lager tomorrow... kind of a lemon/lime Czech/German/NZ mash up

Floor Malted Weyerman Pils
Carafoam

34/70
Hochkurz mash 144/162

Sazz bittering
Sazz @ 20
Motueka/Saphir WP
Maybe a small Motueka/Sophie DH
- can't decide

RO wit Mostly CaCl and a touch of Epsom

I really want to krausen this as I've been naturally carbing all my ales and loving it but honestly I can't figure out if I should krausen before lager or after? Any help appreciated.

 

Brewing an American amber for something different. Pilsen DME, 4oz chocolate wheat and 3oz medium crystal, bittered with citra, some citra at 10 minutes, and a bucket loaded with fresh centennial and Chinook at flameout.

 

Kegged my Oktoberfest a few nights ago for lagering. Decanted off of yeast cake and drank half a glass. Hasn't even lagered and my god is it outstanding! WOW!!! This won't be for those use to Americanized Oktoberfest, no caramel, all malty. This is so good, half joking, half serious - That's it, no more ales, lagers baby!!!

 

Looks like Chinook

 

Yeah, bring on the fresh!!!

 

Damn right.

 

So it looks like my hops (Chinook & Cascade) are ready to go for my fresh hop pale!

I will be brewing it up tomorrow or Sunday… Keeping it simple… About 80% 2-Row, 15% Munich I, 2.5% 60L and 5% dextrose. US-05 yeast.

Adding a bittering charge of pellet cascade at 60min for a more controlled IBU addition, then using all wet hops for the balance starting at 10min… Given with wet hops you need about 5x the amount in weight, I have about 12oz going in at 10min and another 14oz for the whirlpool/hop stand.

Then I am at 20oz for the dry hop.

The Chinook hops are insanely pungent this year, really excited to see how this one comes out. Targeting around 5.8% ABV.

 

Just brewed a Burton, loosely based off a Fullers old recipe. Although, I used German malts as that is what I had...
did my first cereal mash to, next time I think I'll just stick to flaked corn It's amazing to see a handfull of malt turn corn gloop into liquid though

OG 1.074
38.7% weyerman Vienna
38.7% Best Heidelberg pils
12.9% Invert no3
9.7% corn

50g Pilgrim leaf fwh
75g challenger pellets 60mins
25g challenger 15mins

IBUs no idea as I used a hopsock for the pellets and I'm not convinced I got as many ibus out of it as I thought I would. Hoping for around 70.

Step Mash - ended up being 59c, 63c, 66c and 72c Should work though

London ESB and West Coast pale ale yeast

tempted to add brett c at bottling to some/all of it. I have a lot of strong bottles at the moment....


Also nice to see others using Invert - I have a new oven and found it to be dead accurate so it's easy to just chuck the saucepan into it at 120c and leave it for a few hours, once the sugar has dissolved. you can add some cold water at the end to make it more liquid and easy to pour, it wont go off at all - about 20% of the weight of the sugar is enough

 

Just brewed up a Brett Session SMaSH with 8 lb Wheat, Citra to 25 IBUs at 15 and a keg hop charge and pitched onto a 3rd generation OYL 211/Bit O Funk cake...might enter this in a regional comp if it turns out well!

 

Mashing in A Tale of Two Saisons. Sort of a kitchen sink grist with leftovers from various batches, some unmalted grains, and some wheat DME to boost the gravity. I'll split the batch and try two dry yeast strains that I have never used -- Mangrove Jack French Saison and Fermentis BE-134 Belgian Saison.

 

I'd be interested in hearing the result of that - have you used belle saison before out of interest? I've only used that one in beer and the MJ once in a cider, which worked really well.

 

Yes, I have used Belle Saison a couple times. I prefer the liquid strains WY3724, WLP565, and WLP585. However, I like the beers I made with Belle and WY 3711, which I find similar. Still, I'm hoping that at least one of these strains has something different to offer, as I use a fair amount of the dry stuff.