What's Brewing-June edition

Tiny Dark Saison
70% wheat
15% golden naked oats
15% D180

Wlp645, Jolly Pumpkin dregs and Belle Saison.

1.029 18 IBU Kent Goldings

92 Calories and 4.3 carbohydrates

 

I let the dryhops sit warm longer this time. Crash cooled and it is now a tropical bomb. I did use 47 on this one, but the melon on toast seems to be gone at this point.

 

Gonna get in a brewday after work on Thursday (buying the supplies today). Pale, Vienna, Flaked Wheat, Caravienne. 16 gallons. 30 minute mash. 185*F to pasteurize. Run off 5 gallons through the chiller into my wine barrel after removing 5 gallons of the Saison in there right now. Add coriander to the kettle. Run off 7.5 gallons through the chiller to my 1/2 barrel SS fermenter at 100*F, drop pH to 4.0 with Citric Acid, pitch Good Belly Mango. Bring 3.5 gallons to 10 minute boil, add hops, orange peel, and flaked wheat to the kettle. Chill to 85*F and pitch my nectarine blossom blend. After the 7.5 gallons gets to 3.4 pH drop to 85*F and pitch the same yeast blend. Once fermentation ends rack 2 gallons of the sour to the Wit, and add salt to the sour making it a Gose. May add fruit. Definitely going to Dry Hop. Should be 4% ABV on the Gose, maybe 4.3-4.5% on the Wit. Saison is already at 4%. Kegging my 3% ISA tonight for sure. bring on the Session beers...

 

Going to rearrange my beer fridge in such a way that I can fit more than two kegs at a time. I'll probably have to remove a shelf or two and maybe several bottles, but if I'm successful, I'll be able to move the kegs currently sitting in my fermentation freezer. (See where I'm going with this?)

Assuming that works out, I'll be brewing a Brut IPL this weekend. I think the lager yeast will work well with the other components of the style. I'll hop it exclusively with Hallertau Blanc (if they aren't cheesy, from 47Hops) to play up the wine/champagne angle.

It will also be my first time using my new 5L flask to make a massive starter, as well as my new oxygenation kit. I got a bit of diacetyl on my last lager, and I hope those two things will help me avoid that in the future.

 

Big weekend coming up

Brewing a IRS, smoked magik, Burton ale and a house pale. Gonna go thru some grain starting Saturday.

 

Might just keep picking over the next week and add these bad boys... fermented with yeast isolated from my Nectarine tree that is next to this Raspberry bush... Raspberry Gose... This is just the first harvest last night...

 

Looks delicious. What was your method to capture those yeast? Did you put some jars of wort covered under your tree, or swabbed some fruit?

 

Brewed a session ipa last weekend 70% mo 30% wheat
Cashmere and el dorado hops. Smells amazing fermented in 3 days going to keg it this weekend

 

Brewed over the weekend. Last hazy of the year!

‘Instagram Culture NEIPA’
Maris Otter, German wheat, and malted oats.
Citra and Galaxy in the whirlpool. Double dry hopped with those two plus cryo Mosaic and cryo Citra.



Looks the part!


10 pounds(!) of hops per barrel.

Next up is a CAP with Amarillo and cascade and a hoppy American wheat with sorachi and motueka.

 

https://www.beeradvocate.com/community/threads/nectarine-blossom-yeast-isolation.516256/

 

Brown ale with 2row/carabrown/victory/chocolatemalt/carawheat. Also used the sterling hops from 47hops that seem ok.

 

Brewing a Helles and a Märzen a week from Monday. Did a 2L starter for the Helles and now doing a 2L starter for the Märzen. I'll step the Märzen to a 5L starter as well. Can't wait for both. Märzen is one of my best beers. Although it's my first time brewing the Helles, seem to have a nack for lagers and with confidence I'm sure it will be good.

 

Finally getting the chance to brew up a Dubbel Mild with a Norwegian yeast tomorrow! 87% Marris Otter, 7% D90 syrup (at high krausen), 7% blend of English Crystals, touch of Black Patent for color. LHBS was out of HotHead, so using Voss.

 

Brewed today for the first time in 6 months! Damn life...always getting in the way. So for a little over 6 months, a 15 gallon Chapman Thermobarrel has been waiting in my garage. I gave it its break-in session today with an easy pale ale. Mostly pale malt and some cara vienne. First wort Amarillo, late addition Amarillo, and hop stand around 170F of simcoe, mosaic and citra. Bubbling away as I write this.

The tun held the mash temp perfectly for a 75 minute mash, so I'm very happy with that. False bottom may not be as good as the one from my old mash tun; the jury is still out. It seemed to be letting through a bit more than it should. It could've been user error, but not sure how as yet. We'll see on the next brew day.

 

To follow up on my 2.9% ABV hop bomb with 1# in 10 gallons... 2.9% ABV is a low alcohol solution and really doesn't do well with extracting hop oils. Even added extra dryhops to a keg and it isn't extracting the aroma it should. Gonna add some hop pellets to a jar with some Vodka and make a tincture to add.

 

I just kegged a batch based on a Weldwerks Juicy Bits clone recipe, split it in half for a 2.5 gal batch but doubled the dry hop amounts. I added a bit of phosphoric acid to the sparge water to shoot for 5.2 pH in the mash and then bumped up Chlorides and Sulfates up a bit to match the water chemistry for Weldwerks. Tasted a sample that warm and without carbonation and didn't seem too bad so far. Its sitting on 15psi for a day or two to carbonate and should be able to try the finished product this week.

From Beer&Brewing:
MALT/GRAIN BILL
10 lb (4.5 kg) pale-ale malt [4.1 SRM]
1 lb (454 g) flaked wheat [1.6 SRM]
1 lb (454 g) flaked oats [1.0 SRM]
12 oz (340 g) Dextrin malt [2.0 SRM]

HOPS SCHEDULE
0.15 oz (4.2 g) Mosaic [13.1% AA] at first wort hopping (FWH)
0.15 oz (4.2 g) Citra [12.5% AA] at FWH
0.15 oz (4.2 g) El Dorado [14.8% AA] at FWH

0.2 oz (5.7 g) Mosaic [13.1% AA] at 40 minutes whirlpool
0.2 oz (5.7 g) Citra [12.5% AA] at 40 minutes whirlpool
0.2 oz (5.7 g) El Dorado [14.8% AA] at 40 minutes whirlpool

0.45 oz (12.8 g) Mosaic [13.1% AA] at 30 minutes whirlpool
0.45 oz (12.8 g) Citra [12.5% AA] at 30 minutes whirlpool
0.45 oz (12.8 g) El Dorado [14.8% AA] at 30 minutes whirlpool

0.6 oz (17 g) Mosaic [13.1% AA] at 20 minutes (when whirlpool is shut off)
0.6 oz (17 g) Citra [12.5% AA] at 20 minutes (when whirlpool is shut off)
0.6 oz (17 g) El Dorado [14.8% AA] at 20 minutes (when whirlpool is shut off)

0.65 oz (18.4 g) Mosaic [13.1% AA] dry hop for 8 days, starting at 5–5.5° Plato (1.020–1.022)
0.65 oz (18.4 g) Citra [12.5% AA] dry hop for 8 days, starting at 5–5.5° Plato (1.020–1.022)
0.65 oz (18.4 g) El Dorado [14.8% AA] dry hop for 8 days, starting at 5–5.5° Plato (1.020–1.022)

1 oz (28 g) Mosaic [13.1% AA] dry hop for 4 days
1 oz (28 g) Citra [12.5% AA] dry hop for 4 days
1 oz (28 g) El Dorado [14.8% AA] dry hop for 4 days

 

Will be making a yeast starter today of WLP007 for an pale this weekend, close to a SMaSH...

10# Thomas Fawcett Maris Otter
1# Flaked Wheat

Single hopped with Exp. 06297 (Exp. Stone Fruit)

 

Just bottled Brut IPA w/ honey, Azacca and Centennial hops, and HotHead yeast. Hops are definitely the driving force (in three words: Pineapple, Grapefruit, Floral), with the taste of an off-dry mead in the background. Should be good.
Also, added D-90 syrup to Dubbel Mild w/ Voss Kveik yeast, which is fermenting HAM.

 

I was thinking about doing something similar with Galaxy