Homebrewers Association | AHA Forum
General Category => General Homebrew Discussion => Topic started by: bonjour on November 17, 2009, 08:43:43 PM
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Post your brewing plans here.
I'll be adding Vanilla to a Robust Porter and then to bottles,
bottle a Scottish Light 60/- (a starter)
brewing a Strong Scotch Ale on the yeast cake.
Fred
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Alt on Monday.
Maybe an Imperila IPA w/ my homegrown hops on Wednesday. I have the week off!
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I will be brewing Bohemian Pilsner this Sunday.
I am fermenting with Budvar yeast now.
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Partigyle Saturday. :D 5 gallon Strong Scotch Ale and then a 10 gallon 60/- Scottish Ale. Been stepping up the Wyeast 1728 since Sunday. Brewclub member offered to help. Should be a hoot!!
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Brewing this right now ;D
Red Ale - 3 gallons
3.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 61.40 %
1.00 lb Vienna Malt (3.5 SRM) Grain 17.54 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 8.77 %
0.35 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 6.14 %
0.35 lb Special B Malt (100.0 SRM) Grain 6.14 %
1.00 oz Hallertauer Mittelfrueh [4.00 %] (60 min) Hops 24.8 IBU
0.50 oz Hallertauer Mittelfrueh [4.00 %] (15 min) Hops 6.2 IBU
0.50 oz Hallertauer Mittelfrueh [4.00 %] (0 min) Hops -
1 Pkgs SafAle US-05 (DCL Yeast) Yeast-Ale
Est Original Gravity: 1.054 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.43 %
Bitterness: 31.0 IBU
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If I brew this week, it will be my English-inspired Winter Ale with toasted oats.
Winter Ale
Size: 5.15 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 201.67 kcal per 12.0 fl oz
Original Gravity: 1.060 (1.026 - 1.120)
Terminal Gravity: 1.015 (0.995 - 1.035)
Color: 19.1 (1.0 - 50.0)
Alcohol: 5.96% (2.5% - 14.5%)
Bitterness: 38.7 (0.0 - 100.0)
Ingredients:
8.5 lb Pale Ale
1 lb Light Munich
1 lb British Crystal 55°L
1 lb Oats Flaked (toasted in a 350 degree oven for 30 minutes prior to mashing)
.25 lb Chocolate Malt
.10 lb Coffee Malt
.75 oz Magnum (12.1%) - added during boil, boiled 60 min
1 oz Cascade (5.5%) - added during boil, boiled 5 min
.5 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min
2 L starter of WYeast 1968 London ESB Ale
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Well I had planned to brew during the 2009 Nov 11-17 thread! Looks like I will miss this one as well...
I have a doppel using a nice starter of WLP820. Man, I underestimated how slow this stuff is. Going on 4 weeks, still chugging along. Started at .072 and only down to .030 now. It has not stopped fermenting, Still a nice head, but it is just a PAINFULLY slow chug. It is tying up my main fermenter pot and my fridge!
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Pubcrawl with the brew club
Yes, we have a bus!!!!!!!!!!!!!
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Ooh, looks nice Matt.
I've got a Racer 5 clone to bottle, if I get around to it this week.
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Ooh, looks nice Matt.
I've got a Racer 5 clone to bottle, if I get around to it this week.
Thanks! I've always wanted to try Racer 5. We don't get Bear Republic in the Twin Cities (as far as I know).
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Ooh, looks nice Matt.
I've got a Racer 5 clone to bottle, if I get around to it this week.
Thanks! I've always wanted to try Racer 5. We don't get Bear Republic in the Twin Cities (as far as I know).
I had it before I saw all the hype and loved it. It may not live up to everything you see written about it but it's one of my favorite IPAs. Hmm, maybe it's time to take a sample.
Looks like they've made it to Wisconsin. That's only four hours or so, right :D
http://www.bearrepublic.com/distributors.php
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It's actually only about 30 minutes away from me. Next time I'm in WI (which is pretty rare), I'll try to remember to look for it.
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Schlafly APA Clone
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Le diable rouge - Belgian Pale ale
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Finally cold enough to brew lagers here, so on Sun. I'm doing a German pils with WY2247.
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Finally cold enough to brew lagers here, so on Sun. I'm doing a German pils with WY2247.
So your ferment lagers outside of a controlled fridge then?
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Planning on brewing a spiced Christmas Ale.
Caramel 120, Briess Extra Special Roast, Chocolate Malt, Briess Gold LME, Fuggles and EKG, Vanilla, Cinnamon sticks, Sweet Orange peel, Nutmeg, S-04.
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Yep. I only brew lagers when the weather is cold enough to ferment them in my garage. I put the fermenter in a tub of water. The extra mass of the water buffers temp changes. I put an aquarium heater in the water, and put that on a timer. I set it to come on a couple times a day at the coldest parts of the day. With a bit of messing around, I can maintain a steady lager fermentation temp.
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Finally cold enough to brew lagers here, so on Sun. I'm doing a German pils with WY2247.
You will really like that yeast, Denny....
Even though I'm a big fan of the WLP830.
This yeast may very well have beaten it. :)
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A porter this past Sunday.... was suppose to be a stout, ran out of roasted barley... I relaxed, had a homebrew, and then looked to see what was in the ol'grain box to see what I had lying around. Fermenting away now!
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I will be brewing eight gallons of my house Pale Ale.
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Brewing Mr. Maltinator Doppelbock with the 833. Starter is just about ready to go.
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racking into kegs 12g of schwartzbier, and a 5er of witbier, then brewing 12 Gallons of Baltic Porter on Saturday (using most of the cake from the schwartzbier if you didn't catch on to that).
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Bottling a golden ale and brewing a strong amber to rack onto the yeast cake (1450). :) :)
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Weizenbock tomorrow, 10 gallon batch. I'll ferment half with White Labs bock, half with a starter made from the dregs of a variety of German hefe's: Weihenstaphener, Maisel, Hacker-Pschorr, Franziskaner and Ayinger. The last time I did that it worked out great so I'm hoping it will again.
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I am brewing 12 gallons of NB new dark Bohemian lager recipe, split between the Staro- Prague and 2206. Then I hope to knock out 12 gallons of all-grain lambic. Then I plan to knock out 12 gallons of the Belgian Singel recipe out of Radical Brewing, and if time allows I want to brew an Old Ale to use up the Old Ale Blend yeast I found the other day. :o
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I will be making a 5 gallon batch of low gravity beer. To be used as a starter for my Rye Barleywine. Can't wait!!!
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Probably Pliny the Elder. Gotta check my hops first.
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No brewing this weekend, just bottling. Have 10 gallons of Oatmeal Stout ready to bottle, then I think we are going to start welding the frame for our brew system (woohoo).
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I'm racking a Boston Lager clone into kegs this weekend.
I hope to brew a Bock next week.
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I just finished the brewday... 6 hours not including cleanup.
I did 15gal of house ale @ OG 1045, which consists of 90% british pale ale malt and 10% rye malt.
Pitched yeast was US-05, Nottingham, and S04 for one carboy dosed with some black malt liquid (20SRM)
It was worth taking the day off to brew... good times :)
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Just finished a cream ale
8 lb 2 row
1 lb home roast
2 lb quick grits
1 oz centennial @ 60
S-04 @ 62f
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Its been a few weeks since I've brewed but I'am whipping up a Bock today (11/21/09). ;D
Ingredients:
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Amount Item Type % or IBU
9 lbs 6.1 oz Muich II (Best Malz) (11.0 SRM) Grain 65.00 %
4 lbs 4.8 oz Pilsner Malt (Best Malz) (1.9 SRM) Grain 29.80 %
8.0 oz Caramunich III (Weyermann) (60.0 SRM) Grain 3.47 %
4.0 oz Carafa I (Weyermann) (320.0 SRM) Grain 1.73 %
0.35 oz Magnum [14.40 %] (60 min) Hops 22.6 IBU
0.50 gm Calcium Chloride (Mash 0.0 min) Misc
0.50 gm Chalk (Mash 0.0 min) Misc
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 gm Gypsum (Calcium Sulfate) (Mash 0.0 min) Misc
3.00 gm Baking Soda (Mash 0.0 min) Misc
1 Pkgs Bavarian Lager (Wyeast Labs #2206) [StarteYeast-Lager
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Brewing a Wit and American Amber tonight! Finally! After over a month of not brewing!
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Phew! Just finished my first doppelbock. Now I am just waiting to hit pitching temps. Everything is cleaned up and I nailed my gravity. Good times.
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Another version of my robust porter.
7lbs 2-row
.5 lb flaked oats
.5 lb wheat
1 lb chocolate
6 oz black patent
1 lb rye
1 lb crystal 40
1.5 oz Centennial at 60
.5 oz Cascade at 15
WLP004
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Alt on Monday.
Maybe an Imperila IPA w/ my homegrown hops on Wednesday. I have the week off!
I switched it up. Imperial IPA today w/ 13oz of homegrown hops in 5.75 gals. Hop stew = PITA. ...but on the upside my nose is numb from smelling hops. 8)
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this week i'm brewing, most likely, my last extract batch.
i'm thinking i may do a smoked porter.
if i don't do that, i'll probably do an imperial ipa.
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Brewed a Dubbel yesterday.
Later this week, I'm celebrating my 16th anniversary of homebrewing with batch #200 (nice coincidence).
Gonna make a barleywine that might be ready for my 40th birthday next August.
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just had to add - there is nothing like pitching slurry into a 1.084, 46df baltic porter and coming back <24 hours later to peak in to the fermenter and see a huge head of krausen, look at the temp and see a steady 51-52df. go baby, go. ;D
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Last day of work tomorrow till the long weekend. 5 gal of pale ale, and 5 gal of breakfast stout.
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just had to add - there is nothing like pitching slurry into a 1.084, 46df baltic porter and coming back <24 hours later to peak in to the fermenter and see a huge head of krausen, look at the temp and see a steady 51-52df. go baby, go. ;D
Sweet!
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I will be brewing an Irish Red on Saturday or Sunday. I do have bonjour's Amarrilo Pale Ale on deck heving picked up the ingredients yesterday.
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I will be brewing an Irish Red on Saturday or Sunday. I do have bonjour's Amarrilo Pale Ale on deck heving picked up the ingredients yesterday.
Might do a Hoptober clone if I can corral the proper yeast. And make a starter of course..