Who's brewing this weekend? First weekend 2014 edition.

No brewing, but kegging 10 gallons of XPA, 5 gallons of West Coast Amber and 5 gallons of Golden Milk Stout and cleaning all my brewing equipment that has been sitting in the yard for 5 days.

 

I brewed for my first time ever on new year's day. I live in a NYC so space is a premium and I only have a one gallon setup but I'm still pretty psyched! I brewed what came with my kit, a DIPA with warrior hops. I'm hoping to start another batch as soon as this one gets in the bottles. And I hope to experiment with my own recipes soon. Any tips or good resources available to read about making my own recipes? Thanks.

 

Just finished bottling an all-Falconer's Flight IPA. As someone here warned me, fairly generic in hop character, but I'm pretty darned close to getting the malt profile that I want. I'll probably brew something else in the next few days, either a Black IPA, East India Porter, or the base for a Raspberry Saison; I haven't decided yet.

 

Brewing classic styles has helped me a lot with making my own recipes. My one tip is to get another 1 gallon fermenter and get started on your next batch. The first one will go quick.

 

Now that my yeasts and UPS are on the same page, I have a Citra DIPA (Kern River) cocked and locked for tomorrow AM:

12 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)
12.0 oz Munich Malt (9.0 SRM)
10.0 oz Cara-Pils/Dextrine (2.0 SRM)
10.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
4.0 oz Honey Malt (25.0 SRM)
4.0 oz White Wheat Malt (2.4 SRM)
0.75 oz Magnum [14.00 %] - Boil 60.0 min
0.75 oz Citra [12.00 %] - Boil 30.0 min
0.75 oz Citra [12.00 %] - Boil 15.0 min
0.75 oz Citra [12.00 %] - Boil 10.0 min
0.75 oz Citra [12.00 %] - Boil 5.0 min
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml]
1.00 oz Citra [12.00 %] - Dry Hop 12.0 Days
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 12.0 Days
0.75 oz Citra [12.00 %] - Dry Hop 9.0 Days
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 6.0 Days
0.75 oz Citra [12.00 %] - Dry Hop 3.0 Days

And to add to degree of difficulty will attempt a mini Parti-Gyle . . . will draw off one gallon for a Belgian pale with some sort of noble hops and Wyeast 3522.

 

Getting a 2nd gallon jug is definitely high on my list. Thanks.

 

Going to break in my new Speidel 60 liter fermenter with an Amarillo, Citra and Chinook IPA.

 

Sorry it came out generic for you as well. If you have more of it sitting around, you can always use it up in the boil and do a double dry hop with something like Citra, Amarillo, Galaxy, etc.as the second set of hops.

 

Left work early today to brew, did a Belgian Golden Strong with 3787

 

Brewing a partigyle of 25# Golden Promise, 1st runnings is getting a blend of 3 British Crystal malts and Black Barley, Challenger, 1056, hoping for 1.114 and 10.7% Wee Heavy. 2nd runnings staying stray GP and getting a total of 8oz Rakau hops for the end of boil and DH, about 5%. Doughing in tonight as well as installing the drain on the brew house sink so I can actually use it.

 

No brewing. Haven't had time to get grain from the LHBS, and get a brown ale brewed up. I'm not hard up enough yet to order it online and have it delivered.

@JohnSnowNW that recipe sounds pretty tasty.

 

Sunday I will brew my 2014 Xmas holiday beer. A big Old Ale that will hopefully pick up some nice "old" notes in the next 11 months.

 

Going to brew indoors on Tuesday. It will be my first time using a steam insert system. I'll be using direct steam piped through a copper coil with about 5 rings. I tested it about 2 years ago and got 6 gallons boiling in very little time. I hope it works well. Doing 6 gallons of a La Chouffe clone.

 

Tasty for sure. I have a "white wine saison" recipe that I came up with that uses a little in there for some body after 3711 thrashes it to death, and the slight berry note is pretty damn good in the beer.

 

Belma/Falconers Flight/Chinook IPA (using up old stock). Scheduled for last weekend, but noticed a small leak in my propane hose when starting to heat the hot liquor... out of 'an abundance of caution', cancelled the brewday. All set for Sunday now.

 

I'm brewing an extract Tripel tomorrow because it's WAY too cold here in Michigan to brew all grain in my driveway and my keezer is getting dangerously empty.

 

How much body does it add? The berry note sounds intriguing, but I've never found 3711 to leave a beer lacking in body, even with a malt bill of pils + corn sugar that ends up at 1.001. I'll probably end up trying it regardless, but curious how much body the GNO add.

Taking advantage of things being slow at work due to the holidays and kickstarting 2014 brewing - I brewed up a Belgian pale ale on Wednesday w/ Wyeast 3522 that will get a dose of Brett Brux in a few weeks, bottled a pumpkin spice saison this afternoon (should've been bottled a month ago but the holidays got in the way), bottling a Belgian strong dark ale on Saturday that's tasting friggin' delicious based on the sample I had a few minutes ago, and brewing up a British Mild on Sunday using Jamil's recipe from BCS.