[BrewBama]

I have my water heating now for an Am Brown Ale. An under appreciated style but one I enjoy.

79% Pale Ale Malt
8% Munich
8% C60
3% Choc
2% Victory

Balanced Brown water profile

Shooting for 1.054 OG
~29 IBU Willamette (60 & 10)
14 grams Bry-97 Am West Coast Ale yeast


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[Hooper]

Janet's Brown...Using the recipe from Morebeer's kit.

[HopDen]

Vienna Lager


#25 Avangard Vienna
#5 Weyermann Pilsner
#2 Melanoiden
#2 Acid Malt
7.2 oz. Briess Black Prinz steeped separately and added to boil

Step Mash 130,144,154, mash out 168

Hallertau and Saaz 20 IBU

Saflager S-189 @ 48*

OG 1.052
FG  1.010

[Fire Rooster]

Tomorrow Morning (couldn't wait, bitter orange peel on order)

AG Batch #45, 4.5 gal

4 lbs Pilsner
4 lbs Vienna

FWH = 22 grams, 2020 Mt Hood-Dried Whole Leaf (4.7AA)

60 min Mash
30 min Aggressive Boil

Last 7 minutes tossed into hop spider
22 grams, dried Sweet Orange Peel
11 grams, Ginger Root was peeled, cut into match sticks, then weighed
1/4 + 1/8 teaspoon, Saigon Cinnamon

S-04 @ 60f

First taste, very good 1-10 gets an 8.
I need to walk before running, holding off on ginger and cinnamon.
Future brews will focus solely on method, amount, and time with orange peel.
Intent is to use orange peel instead of late addition hops.
Cinnamon sticks is the way to go, ground cinnamon doesn't dissolve and ends up somewhere.

[brewsumore]

Yesterday I brewed 11 gallons of Bohemian Pils - single infusion (at 154f).  Malts were mostly Best Pils, plus 7% vienna and 4.5% carafoam (probably should have bought chit malt instead).  Although I had Czech Saaz on hand, I decided to change it up a little and use some other hops on hand. And so used Perle (60 minutes), H. Mittelfruh (30 minutes) and Tettnang (15 minutes) for a total of 40 IBUs.  Efficiency was through the roof (86%) but luckily the target OG at 1.049 (with anticipated 78% efficiency) left the actual OG of 1.057 as still reasonable.  Imperial Urkel yeast - 2 fresh packets per bucket.  Aerated well with o2, pitched at 48F, and ramping up to 50F over 24-36 hours.  A good brew day.

My first brew day in a year.  My keezer had died last February or March, and I only recently was able to source another chest freezer that I wanted. 

[chumley]

Today I brewed a Continental Style Pilsner.

10 gallons, OG 1.052

18 lbs. Castle pilsner malt
2 lbs. Briess Crystal 10°
6 oz. Weyermann Acid malt

Double decoction mash. Mashed in at 135°. After 15 minutes, pulled the first decoction, heated it to 155, and rested for 15 minutes before boiling for 20 minutes, and adding back to the main mash, which raised the main mash temperature to 142°.

After another 45 minutes of that (lunchtime), boiled another decoction for 10 minutes, then added it back to the main mash to raise it to 153. Last rest for 45 minutes before sparging.

First wort hopping with 0.8 oz. Clusters, 1.8 oz. Saaz, and 3.8 oz, Tettnanger pellets.

2 oz.Tettnanger pellet at mid boil
3 oz. Hallertau Mittelfrueh at knockout

34/70 yeast

[BrewBama]

I brewed a Blonde Ale today.

1.054 OG

Water
9 gal Distilled (5 mash/4 sparge)
Phosphoric acid to 5.5 pH

Mash
86.5% Pale Ale malt
8.6% Munich I
3.2% Honey malt
1.6% Wheat malt
5/8 tsp CaCl
3/8 tsp gypsum

Boil
18.3 Sterling FWH
8.3 Sterling @ 15

14 grams Bry-97

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[dannyjed]

I brewed a German/American Ale today.
75% Pils
20% Munich
5% Caramunich I
Strata, Amarillo, and Belma hops 45 IBU
WY 1007
OG 1.054


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[brewsumore]

I didn't get to posting last Sunday when I made a split-batch IPA.  I used up a mish-mash of ingredients on hand (except used fresh yeast) and split one wort to make 5 gallons each of a "Blind Pig"-ish clone (a Russian River beer), and the following recipe I created and made for the first time.  Will have to see if I like it.  Fermenting with Joystick/Pacman around 61F.  Both beers came out with OG 1.060.

Grains listed below are 1/2 of what I used.

The 30 minute hop additions below were actually added at 5 minutes, and the 20 minute additions were added at flame out,  followed by a 35-minute whirlpool that started around 182F.  The wort hydro sample tasted hoppy enough.  I'm going to keg hop the dry hops on both IPAs.

Ekuanot Comet Centennial IPA

Recipe Specifics
----------------

Batch Size (Gal):         7.00    Wort Size (Gal):    7.00
Total Grain (Lbs):       15.13
Anticipated OG:          1.060    Plato:             14.66
Anticipated SRM:           6.8
Anticipated IBU:          61.7
Brewhouse Efficiency:       75 %
Wort Boil Time:             75    Minutes


   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 47.9     7.25 lbs. Pilsener                      Germany        1.038      2
 28.1     4.25 lbs. Pale Malt(2-row)              America        1.036      3
 14.9     2.25 lbs. Pale Malt(2-row)              Great Britain  1.036      3
  3.7     0.56 lbs. CaraPilsner                   France         1.035     10
  2.7     0.41 lbs. Crystal 40L                   America        1.034     40
  1.7     0.25 lbs. Vienna Malt                   America        1.034      4
  1.0     0.16 lbs. CaraMunich 60                 France         1.034     60


   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  0.50 oz.    Columbus                          Pellet  10.27  17.2  60 min.
  0.50 oz.    Centennial                        Pellet   5.01   4.3  30 min.
  0.50 oz.    Comet                             Pellet   5.61   4.8  30 min.
  0.50 oz.    Ekuanot                           Pellet   9.61   8.2  30 min.
  1.00 oz.    Centennial                        Pellet   5.01   5.7  20 min.
  1.00 oz.    Comet                             Pellet   5.61   6.3  20 min.
  1.00 oz.    Ekuanot                           Pellet  13.40  15.1  20 min.
  0.75 oz.    Centennial                        Pellet   5.01   0.0  Dry Hop
  0.75 oz.    Columbus                          Pellet  10.27   0.0  Dry Hop
  0.75 oz.    Comet                             Pellet   5.61   0.0  Dry Hop
  0.75 oz.    Ekuanot                           Pellet   9.61   0.0  Dry Hop


Imperial A18 Joystick


Saccharification Rest Temp : 153  Time:  60
Batch Sparge Temp :            168  Time:  10

[riceral]

Just finished up with a Munich Dunkel--- Weyermann Barke Munich, a little bit of melaniodin, and a scant portion of carafa 1 for color.

[erockrph]

Finally giving Lutra a try tomorrow. 100% Pils malt, Sterling early, Motueka late. I'm going to try it at 15 PSI at room temperature. I'm interested to see just how clean it really is, and I plan on brewing the same recipe with lager yeasts this spring both pressurized at 60F and at a more traditional low temp for comparison.

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[Fire Rooster]

Tomorrow Morning

AG Batch #49, 4.5 gal (Volume in Fermenter)

4 lbs Weyermann Floor Malted Bohemian Pilsner
4 lbs White Wheat (Canadian Malting)

FWH, 20 grams, 2020 Mt Hood-Dried Whole Leaf (4.7AA)
Total hop exposure 1 hour.  (30 min to boil, 30 min boil)

60 min Mash
30 min Boil

Last 10 minutes
1 oz Dried Sweet Orange Peel

S-04 @ 57f, 3 weeks

[Drewch]

Halfway through the mash on "Vieille Spéciale" (English Barleywine) - 1.100 OG, 50IBUs, est. FG 1.026.

1450g (90%) pale ale
110g (5%) caramel 40
110g (5%) biscuit

30 min @ 68C

90 min boil

6g EKG @ 60
7g EKG @ 30
8g EKG @ 15

Imperial Loki

[Andy Farke]

About 30 minutes in to the boil for my orange wheat ale. Walking up the hill later today to grab some oranges off the tree near where I live, which will get zested with vodka to make an orange tincture. That will get dumped in the fermenter in a few days.

The recipe is patterned after Orange Wheat Ale from Hangar 24 Brewing in Redlands, California -- an excellent beer if you can get your hands on it!

2021 Orange Summer Wheat Ale
6 lb. white wheat malt
3 lb. 2-row
0.5 lb. crystal 10
0.5 lb. rice hulls
1.5 oz. Mt Hood (4.6% alpha), 60 minute boil
1 pkg. American Hefeweizen Ale yeast (WLP320)
zest of 3 oranges, soaked in 3 oz. vodka for a few days and added to primary ~4 or 5 days in
Mash at 152 for 60 minutes, boil for 60 minutes, ferment at 66 degrees, target o.g. 1.044, f.g. 1.011, 26 IBU, 4 SRM, 4.3% abv.

[Fire Rooster]

Tomorrow Morning

AG Batch #46, 4.5 gal = Volume in Fermenter

4 lbs Ursprung Fest
4 lbs Vienna

FWH, 22 grams, 2020 Mt Hood-Dried Whole Leaf (4.7AA)

60 min Mash
30 min Aggressive Boil

Last 15 minutes tossed in hop spider
  21 grams, Dried Bitter Orange Peel
  11 grams, Ginger Root, peeled, cut into pieces
  3/8 teaspoons, Saigon Cinnamon (tossed in boil)

Nottingham @ 58f, 3 weeks

First taste, 1-10 it gets an 8.5.
Ginger & cinnamon needs to be tweaked back a little.
Bites on the tongue too much.
May try ceylon cinnamon.
I believe it may be the best malt combo to date.