What's Brewing-June edition

Should be bottling my rauchbier tonight. Def moving slow near the end, FFT showed FG of 1.008 (seems to be dropping 2-3 points a day at this point) and was at 1.020 yesterday morning. Should be set to go today, if it didn't stall. Will be brewing a second wheat smoked beer this coming weekend I will be throwing into a second-use oak barrel that a stout is currently in. Will do a quick rinse with boiling water before filling, as I only want some oakiness for the beer with a few week age.

 

kegged Foreign Extra Stout with vanilla and roasted chiles today...warming up Wit to finish in fermenter...planning recipe for Pomegranite IPA

 

Assuming fermentation/cleanup was finished before crashing/freezing the yeast, I think you should be okay.

 

Yeah, chances are you’re fine. On a side note... why would one cold crash a wit?

 

Yeah, it's been done for a while. Thanks!

 

It's made with gluten free grains, so there's no actual wheat. These brews are tougher to clean up. It will still be hazy regardless.

 

Heating up strike liquor for an overnight mash, no sparge "honey Brut IPA"? "Hoppy Short Braggot"? Requested by D&D group where there is a prominent NPC named Azaka who drinks a lot of T'ej upon learning that there's a hop called Azacca.
Anyhow, 49% Golden Promise, 49% Honey (at high krausen [2:1 orange blossom:raspberry]), 2% honey malt. Centiennal and Azacca hops. Hothead yeast.

 

Wrapped up my recipe this weekend for my barrel aged smoked wheat… The recipe is as follows:


68% Smoked Wheat
20% Pilsner
10% Munich II
2% Caramunich I

40 IBU hopped with Hallertau Magnum and Tradition.

US-05 Yeast.

OG 1.061
FG 1.012

Will be aged in my whisky barrel that currently has a stout in it (coming out when this one is ready)… Will just rack finished beer into barrel and whatever fluid is left behind. So it will pick up a little color/chocolate/roast out of whatever is in there. Then some oak notes of course. I won’t be adding any additional spirit or anything like that, just want some of the wood character to compliment the smoked malt. Likely leave the beer in the barrel for a few weeks before kegging, depending on flavor development of course…

Just something new to try since I ended up with 10lbs of smoked wheat on accident… I love smoked beers, so wanted to put it to good use! Just kegged my traditional Rauchbier last night, so back-to-back smokey goodness… Yum!

After this duo, I plan to brew up another IPA (with experimental stone fruit) and then get a Helles done after that.

 

Oh, forgot to note I will likely add in maple extract as well inside the barrel... For even further uniqueness. Maple and smoke go together really nicely... Especially in a Rauchbier (spiked my glass a few times). So delicious.

 

Just bottled my Passion Fruit Wit. Tastes absolutely delicious. I believe this will be my best beer to date. Can't wait to crack one on my first day of vacation!

 

Made a run and gun ipa

Marris, l60, victory with nugget, cascade, Columbus, chinook and centeniall

 

Added the Dry Hops to this beer last night... gave it a good shake to saturate the hop bag in the fermenter... took a sample... tastes kinda like the Toasted Wheat Pale I made with only Azacca (you know, the batch I dumped cause it tasted like melon spread on toast)... only thing these two have in common is the yeast, some grains, and Azacca... never had this flavor before using Azacca... better not be an Azacca flavor seeing I added 4 f*ing oz to the DryHop... I hate cantaloupe.

 

Brewing my wheat smoked beer right now and keeping it super low key. Not worrying about pH measurements (just what Bru'n Water estimates for my water additions) and not doing any of the LODO prep (pre-boil and SMB stuff) as it's going into a barrel. Gonna pitch a packet of rehydrated US-05 and call it a day when complete! Don't remember the last time I used US-05...

Really miss the simple brew days like this, it's refreshing!

 

Getting ready to mash in a session strength English porter (brown porter, in the 2008 guidelines, now swallowed up into the broader English porter category). My intention is to use half of it to blend with the sour part of a sour brown cherry beer, and half as is.

 

Brewing my first Wit today

50% Barke Pils
Flaked/Raw Wheat
Carafoam
Acid
Indian Coriander in Whirlpool
Wait until fermentation is winding down for the orange zest.
Yeast Bay Northeast Abbey


Finally had a chance to have some Taras Boulba and XX Bitter a few weeks ago and want to try to brew something similar. Anyone got a good recipe for either? Or brew that hoppy, bitter, dry, beer with just a little Belgian character?

 

Currently mashing in on a NE-style pale ale, shooting for OG 1.053 and ABV 5.4%. My wife requested it after the NEIPA I did last month and having recently had a NE-style pale ale at Voodoo called Blips and Chitz that was outstanding.

 

Gonna be brewing a no-boil, 0 IBU Berliner weiße in the next few days. Pitching CMY-01 24 hours after hitting the wort with some lacto. Will be the simplest, easiest batch I’ve ever done. I’m tempted to dry hop it with some Huell Melon!

 

Brewing a 3 c hop ipa and some nugget.

 

Sorry that you hate this, but melon spread on toast sounds delicious. Were these Azacca from 47Hops? Trying to figure out what to do with those.

 

Last batch was bottled 3/5/17.

It has been a busy [over a] year since that batch and I finally have one month of time. I'm very happy to be brewing an Aunt Sally clone tomorrow! Going to try out kettle souring, hopefully it's not a bust.