[Robert]

E.S.B.

6.5 gal, 12°P
Crisp Chevallier with 5% Crisp C45 and 5% torrefied wheat
Chinook FWH, Cascade, Mt Hood and Willamette late, ~40 IBU, will dry hop Willamette
WY1318

[jmeade]

Oatmeal IPA

Brewed once before, several years ago. Updated the recipe with some Maris Otter instead of all 2-row. Added a little more Flaked Oats this time around too. California Ale yeast from the yeast cake I just pulled another beer off of, a first for me. And a couple other added brew steps that should improve the recipe. Cheers!

[BeerSeq]

A czech dark lager / tmavy lezak!

5 lbs floor-malted BoPils malt
4.5 lbs floor-malted Bohemian dark malt
1 lb Carabohemian malt
7 oz Carafa special II

2oz Saaz at 60 min, 1.5 oz Saaz each at 15 and 5 minutes. Total of 30 IBUs.

Going to ferment with the Wyeast seasonal #2782, Staro Prague lager.

Target is 1.049 SG, 1.014 FG for a total of 4.6% abv.

Really excited about this one, I've been meaning to brew it for a while, but it kept on getting pushed to the back burner.

[ethinson]

It's time for me to brew what will be next years Belgian Dark Strong. It typically bottle conditions for 9 months or so.

[goose]

Brewed my coffee rye porter on Saturday.  Too busy to post before the brew.

Next up will be my Peppermint Patty Sweet Stout in a week or so

[riceral]

Brewed a doppelbock yesterday. 4 gallons at 1.073. Fermenting away this morning.

[tommymorris]

I took the day off. So, it’s still my weekend.

I brewed and English Pale Ale.

1051 OG
83% Pale Ale Malt
7% Caramel 60
37 IBU Brewer’s Gold @ FWH
0.75oz/ 3 gallon US Goldings @ 1 min
0.75oz/3 gallon US Goldings @ whirlpool
MJ M36 Liberty Bell yeast
Amber Dry water

[DeanRIowa]

Going to attempt my first milling grain myself and first BIAB, thinking of a Irish Red Kolsch

10 lbs - Pale Malt (2 Row) UK (3.0 SRM) (Grain)
1 lb - Pilsner
5.9 oz - Crystal 120, 2-Row, (Great Western) (120.0 SRM) (Grain)
5.9 oz - Crystal 40, 2-Row, (Great Western) (0.4 SRM) (Grain)
5.9 oz - Roasted Barley (Briess) (300.0 SRM) (Grain) or if 500L then 3 ounces
1 oz Kent Goulding(@60)
1/2 oz Kent Goulding(@15)
1.00 tsp - Irish Moss (Boil 10 min) (Misc)
WLP029 Kolsch Yeast


Dean

[BrewBama]

I’ve never heard of an Irish Red Kölsch. I hope it turns out great!  ...and I hope your milling goes well.


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[chumley]

I haven't brewed for a while as it is hunting season. I recently filled two antelope tags, and my upright freezer is overflowing.  What better way to free up freezer space than to brew a double IPA? Get rid of some hops.

OG 1.080, 10 gallons

27 lbs. Avangard pale malt
11 oz. Briess Crystal 120

Mash at 152° for 90 min

6.5 oz. Mosaic FWH
2.5 lbs. table sugar
3.5 oz. Centennial 60 min
6 oz. Amarillo steep

Split to two fermentors, split 3 packets of S-05 between the two fermentors.

[BrewBama]

A full freezer is a great problem to have. Congrats on filling your tags.


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[Visor]

I haven't brewed for a while as it is hunting season. I recently filled two antelope tags, and my upright freezer is overflowing.  What better way to free up freezer space than to brew a double IPA? Get rid of some hops.

OG 1.080, 10 gallons

27 lbs. Avangard pale malt
11 oz. Briess Crystal 120


   A double IPA may be just the thing to make speed goat palatable.

  I brewed Wrong Malt Alt today, didn't realize until the grain was all milled that I wanted pilz instead of brewers malt. Oh well, it'll still be beer.

Mash at 152° for 90 min

6.5 oz. Mosaic FWH
2.5 lbs. table sugar
3.5 oz. Centennial 60 min
6 oz. Amarillo steep

Split to two fermentors, split 3 packets of S-05 between the two fermentors.

[steppedonapoptop]

Tomorrow I'm kegging a 70/30 Pilsner/Munich Lager.  Used a combo of 34/70 and S189.  Should be highly quaffable.  Tomorrow or Sunday I'm brewing a December Saison.  Targeting a sweeter side to what is usually a dry ale.  The caramel should do the trick.

Estimated OG: 1.062 SG, 13.6 SRM, 20.9 IBUs, Boil Time: 40 Minutes

10 lbs            Vienna Malt (3.5 SRM)             Grain       1       78.8 %     
1 lbs 8.0 oz      Spelt (1.9 SRM)                   Grain       2       11.8 %     
10.0 oz           Caramunich III (76.5 SRM)         Grain       3       4.9 %       
1.0 oz            Midnight Wheat (744.0 SRM)        Grain       4       0.5 %       
8.0 oz            Piloncilo Sugar (10.0 SRM)        Sugar       5       3.9 %       
0.50 oz           Aramis [8.10 %] - Boil 20.0 min   Hop         6       8.7 IBUs   
0.50 oz           Aramis [8.10 %] - Boil 15.0 min   Hop         7       7.1 IBUs   
0.50 oz           Aramis [8.10 %] - Boil 10.0 min   Hop         8       5.2 IBUs   
1.0 pkg           Saison BE-134 (Fermentis #BE-134  Yeast       9       -           

[Iliff Ave]

Hopfenbier

70% pilsner
30% munich
22g Magnum bittering
28g Mandarina Bavaria, Huell Melon, Hallertau Blanc each at 2 mins
28g Mandarina Bavaria, Huell Melon, Hallertau Blanc each at DH

1.050
35 IBUs
MJ M76 - Bavarian Lager

[jeffy]

I am going to experiment with pepper additions this weekend.  I plan to make two separate batches of witbier, one with roasted poblanos and a habanero in the mash and the other with the peppers added at the end of the boil.  Next brew I plan to make the same beer and add them my normal way, after fermentation.