[jeffy]

My brother sent me 20 pounds of his Pilsner malt so I made a German Pils yesterday.

[goose]

Brewed my Imperial Red IPA yesterday "Red's For What Ales You".  Modified the recipe to cut the crystal malts by 25% each to lighten the color a bit and balance the flavors a bit more.  It is happily fermenting away.  Came in at 18 degrees Plato and a calculated 78 IBU's  Should finish in the mid to upper 7's for ABV.

[tommymorris]

Brewing another Boston Lager style beer.

1052 OG, 2.5 gallons
92% Root Shoots Genie Pale
8% Crisp Caramel 60
35 IBU Magnum @ 60
0.33 oz Hallertau @ 15
0.33 oz Hallertau @ 5
0.33 oz Hallertau @ keg/dry
34/70 yeast

Cheers

[denny]

Doing a light summer ale....12 lb. Rahr pale, .5 lb. C15, 1.050ish OG, Vets Blend at 60 and 10 to about 35-40 IBU, WY1217, dry hop with Vets Blend and MI Chinook

[Village Taphouse]

I have a pilsner recipe drawn up that I planned to make this weekend but it's been pushed off to midweek.  Swaen Pils along with some Swaen Lager malt, a pinch of Munich 2, a bunch of Hallertau Mittelfruh and Omega Bayern. 

[allenhuerta]

I should probably make an IPA... Knock some of this down.. now that leads to what should I include

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[Andy Farke]

A kettle sour Berliner Weisse is boiling right now! It's an Americanized version, with 50% 2-row, 50% wheat malt, and a touch of homegrown Cascade hops for the bittering. I used Wildbrew Sour Pitch (Lallemand) for the souring, with 48 hours at ~100 degrees. I'll be doing the main fermentation with US-05.

[Fire Rooster]

Tomorrow Morning
4.25 Gallons, EST-ABV 4.5%, EST-IBU 30

7 lbs Vienna
1 lb White Wheat

30min .5 Simcoe - Pellet (13.9AA) Smells Heavenly
15min .5 Simcoe
10min .5 Simcoe
05min .5 Simcoe

90min Mash
60min Boil

3 week Ferment/Clean-up
3 week Bottle Condition/Carb

Switched to pellet hops, leaf hops are not practical for my equipment/processes.

US-05

[BrewBama]

Scored some water so brewing my Berry Mountain Pale Ale tomorrow.  It’s roughly based on SNPA with a few minor tweaks here and there.

Edit: love it when a plan comes together. Two gravity points higher OG than planned which is close enough around here.


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[inbituinthebrew]

American Amber and RIS yesterday

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[goose]

Brewed a Russian Imperial Stout las Sunday and my coffee porter this past Thursday.

The stout is now aging on medium roast french oak chips that were soaked in Crown Royal for several weeks.  Should be a tasty combination
The porter will be aged on organic coffee beans from Guatamela and Java.  Hence the name Guatajava Coffee Porter.

[BrewBama]

Brewed a Russian Imperial Stout las Sunday and my coffee porter this past Thursday.

The stout is now aging on medium roast french oak chips that were soaked in Crown Royal for several weeks.  Should be a tasty combination
The porter will be aged on organic coffee beans from Guatamela and Java.  Hence the name Guatajava Coffee Porter.

Sounds awesome!


Hand crafted in the TN Valley

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[Andy Farke]

Session RyePA, 1.048 s.g., with 77% Vienna malt, 15% rye malt, 5% crystal 40, 3% crystal 60. Warrior and Chinook for bittering, a late hop addition of whole cone Cascade, and BRY-97 for the yeast. Will be dry hopping with Amarillo, CTZ, and Cryo-Cascade...hoping for a West Coast-type IPA that is ~4.5% abv and ~45 IBU.

[Megary]

Session RyePA, 1.048 s.g., with 77% Vienna malt, 15% rye malt, 5% crystal 40, 3% crystal 60. Warrior and Chinook for bittering, a late hop addition of whole cone Cascade, and BRY-97 for the yeast. Will be dry hopping with Amarillo, CTZ, and Cryo-Cascade...hoping for a West Coast-type IPA that is ~4.5% abv and ~45 IBU.

I just put a Rye IPA in the fermenter.  1.063, 65IBU. 
50% Pils, 20 Rye, 20 Vienna, 8 Pale Wheat, 2 C120. 
Columbus for bittering, Centennial and Willamette at 15 and Cascade at flameout.  I’ll dry-hop with Centennial and Cascade.
Bry-97.

[Andy Farke]

I just put a Rye IPA in the fermenter.  1.063, 65IBU. 
50% Pils, 20 Rye, 20 Vienna, 8 Pale Wheat, 2 C120. 
Columbus for bittering, Centennial and Willamette at 15 and Cascade at flameout.  I’ll dry-hop with Centennial and Cascade.
Bry-97.

Sounds delicious! Seems like we're of a similar mind in "classic" hopping choices.