[Fire Rooster]

AG Batch #52, 4.5 gal (Volume in Fermenter)

2 lbs German Vienna
2 lbs Weyermann Barke German Vienna
2 lbs Franco Belges Belgian Vienna
2 lbs Mecca Grade Vanora (Vienna)

FWH = 8 g, 2020 Galena Leaf (11.5 AA)
30 min = 15g, 2020 Mt Hood Leaf (4.7 AA)
20 min = 15g, Mt Hood
10 min = 1/4 lb Golden Syrup
Flame Out = 15g, Mt Hood

60 min Mash
40 min Boil

3 weeks S-04 @ 60f then bottled
3 weeks @ 75f
3 weeks @ 60f
3 days fridge

(Subject to Change)

[beersk]

I'll be brewing American wheat I had posted in Ken's American wheat thread:

Halcyon Days Wheat:

5.5 gallons, 65% efficiency (wheat kills my efficiency for some reason)
6lbs German wheat
3lbs Vienna
3lbs Pils
1oz Mt. Hood 30 FWH
Wy1007
30 minute boil (to help with keeping it hazy), ferment in low 60s.

[BrewBama]

I just mashed in a 2 gal batch of Voss Kveik Amarillo Ale. Just something simple to ck out this yeast.

1.045 OG
75% Pale
25% Vienna

10 IBU Amarillo at 10 min
20 IBU Amarillo at 5 min

1 oz  Amarillo whirlpool at 110-ish

~5 grams Voss Kveik

May dry hop ~1-1.75 oz


Sent from my iPad using Tapatalk

[beersk]

I just mashed in a 2 gal batch of Voss Kveik Amarillo Ale. Just something simple to ck out this yeast.

1.045 OG
75% Pale
25% Vienna

10 IBU Amarillo at 10 min
20 IBU Amarillo at 5 min

1 oz  Amarillo whirlpool at 110-ish

~5 grams Voss Kveik

May dry hop ~1-1.75 oz


Sent from my iPad using Tapatalk

I'd go with YES on the dry hop.

[BrewBama]

I’m leaning that way

[beersk]

I'll be brewing American wheat I had posted in Ken's American wheat thread:

Halcyon Days Wheat:

5.5 gallons, 65% efficiency (wheat kills my efficiency for some reason)
6lbs German wheat
3lbs Vienna
3lbs Pils
1oz Mt. Hood 30 FWH
Wy1007
30 minute boil (to help with keeping it hazy), ferment in low 60s.

I changed my mind and am going to do a half batch of this instead. Going to look more like this:

Halcyon Days Wheat:

3.5 gallons, 65% efficiency
4lbs German wheat
2lbs Vienna
2lbs Pils
.75oz Mt. Hood 30 FWH
Wy1007
30 minute boil (to help with keeping it hazy), ferment in low 60s. Planning to do the yeast oxygen scavenging method for low o2 brewing water, 21 qt for full volume mash. Simple, easy, effective. Should be good. All the talk about brewing smaller got me thinking, plus I've been drinking about half as much as I used to lately.

[Village Taphouse]

This weekend I'll be brewing with a fresh blob of 2124 which will be coming out of a starter.  I am making a "gold beer" using two new-to-me ingredients:  Briess Full Pint Pilsner malt and Bonlander Munich.  70/20 of that plus 10% flaked corn.  Then about 20 IBUs of Edelweiss to bitter and then a ½ ounce for 2 minutes.  American lager-y, a bit of depth and color from the Munich and then a nice yeast character from the 2124.  Brewday is scheduled for Saturday and will hopefully go off without a hitch because I can't brew on Easter... I'm married!    Cheers Beerheads. 

[BrewBama]

Just mashed in a Summer Ale from pg 143 of Homebrew Beer by Greg Hughes. My 145th AG batch since AL made Homebrewing legal.

1.045 OG (a bit higher than the original recipe)
31 IBU (calculated)

Grist:
92.3% Pale Malt
7.7% Med Crystal

Water: (BeerSmith)
Post Boil Batch Vol: 6.50 gal
Calcium: 118.3 ppm - Magnesium: 7.9 ppm
Sodium: 15.8 ppm - Sulfate: 210.1 ppm
Chloride: 102.3 ppm - Bicarbonate: 0.0 ppm
Residual Alkalinity: -89.2 ppm
Sulfite/Chloride Ratio: 2.05

Hop:
10 IBU EKG + 7 IBU Progress @ 60
8 IBU EKG + 5 IBU Progress @ 30
.4 IBU EKG at 1

Yeast:
11 g S-04

Flavor:
Amoretti Lemon Purée — post fermentation (my twist)


Sent from my iPad using Tapatalk

[Megary]

Just mashed in a Summer Ale from pg 143 of Homebrew Beer by Greg Hughes. My 145th AG batch since AL made Homebrewing legal.

1.045 OG (a bit higher than the original recipe)
31 IBU (calculated)

Grist:
92.3% Pale Malt
7.7% Med Crystal

Water: (BeerSmith)
Post Boil Batch Vol: 6.50 gal
Calcium: 118.3 ppm - Magnesium: 7.9 ppm
Sodium: 15.8 ppm - Sulfate: 210.1 ppm
Chloride: 102.3 ppm - Bicarbonate: 0.0 ppm
Residual Alkalinity: -89.2 ppm
Sulfite/Chloride Ratio: 2.05

Hop:
10 IBU EKG + 7 IBU Progress @ 60
8 IBU EKG + 5 IBU Progress @ 30
.4 IBU EKG at 1

Yeast:
11 g S-04

Flavor:
Amoretti Lemon Purée — post fermentation (my twist)


Sent from my iPad using Tapatalk

Have you used the Amoretti products before?  Thoughts?
I've looked in to them and have been wanting to try either a Craft Puree or Artisan Natural Flavor infusion.  The Craft Purees seem super easy to use.  I like the option of adding a pumps worth to a single glass...if you want...instead of adding a kegs worth to the entire batch.

[BrewBama]

I have used the watermelon purée by the glass with a Wheat beer. I enjoyed it.

I plan to use the lemon by the glass to keep options open.

I’ve not used the other products.

[denny]

Just mashed in a Summer Ale from pg 143 of Homebrew Beer by Greg Hughes. My 145th AG batch since AL made Homebrewing legal.

1.045 OG (a bit higher than the original recipe)
31 IBU (calculated)

Grist:
92.3% Pale Malt
7.7% Med Crystal

Water: (BeerSmith)
Post Boil Batch Vol: 6.50 gal
Calcium: 118.3 ppm - Magnesium: 7.9 ppm
Sodium: 15.8 ppm - Sulfate: 210.1 ppm
Chloride: 102.3 ppm - Bicarbonate: 0.0 ppm
Residual Alkalinity: -89.2 ppm
Sulfite/Chloride Ratio: 2.05

Hop:
10 IBU EKG + 7 IBU Progress @ 60
8 IBU EKG + 5 IBU Progress @ 30
.4 IBU EKG at 1

Yeast:
11 g S-04

Flavor:
Amoretti Lemon Purée — post fermentation (my twist)


Sent from my iPad using Tapatalk

Have you used the Amoretti products before?  Thoughts?
I've looked in to them and have been wanting to try either a Craft Puree or Artisan Natural Flavor infusion.  The Craft Purees seem super easy to use.  I like the option of adding a pumps worth to a single glass...if you want...instead of adding a kegs worth to the entire batch.

I've used the Amoretti blood orange.  It was very good.

[BrewBama]

I was going to get some blood orange but they were sold out.

I am currently using the grapefruit in an Amber Ale.

The chocolate was a bit much for my Brown Ale. It made it taste like chocolate milk. ...but it’s good in coffee.

Edit:  i use about half of a pump per glass. It’s very concentrated.

[tommymorris]

Currently boiling a Helles with Spalter Select.

I messed up my water salts for
this recipe. I was going to just go with tap water which has 22 PPG calcium. But, I left an old CaCl addition in the copied recipe and blindly followed that when brewing. Maybe next time.

[allenhuerta]

Smooth brewday today. Small club gathering, 5 plus me, brewing Northern Brewers Sierra Madre. Flawless on the Anvil Foundry. 4.5 hours not counting clean up. I really don't get this recipe. If it's supposed to be a Sierra Nevada clone, I'm curious their idea. Maybe I need to taste it after fermentation and see. But it's in the tank!!

Sent from my Pixel 4a using Tapatalk

[PORTERHAUS]

Just did a Kentucky Common (Kentucky Dark Cream Ale). Excited to try this one out. It has been on my to brew list for some time. Not a style you hear too much of, thought it would make for a nice spring beer.

Sent from my SM-A505U using Tapatalk