Author Topic: What's Brewing this Weekend?  (Read 235501 times)

Offline goose

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Re: What's Brewing this Weekend?
« Reply #3270 on: April 12, 2021, 12:50:33 PM »
Brewed my Saison yesterday.  First brew since we got back from FL.  Been a couple month since last brew.
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Offline BrewBama

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What's Brewing this Weekend?
« Reply #3271 on: April 15, 2021, 04:07:32 PM »
Brewed my Cinco de Mayo Vienna Lager today. I haven’t quite dialed in my small batch boil off rate just yet. I wanted to end up with just under 2.5 gal in the fermenter but I ended up with around 2 gal so I overshot my OG by a few points. That may leave me with a higher FG. I could add some water to get things back in line but I think I’m gonna let it ride. Oh well. We’ll see how Diamond handles this situation.


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« Last Edit: April 15, 2021, 04:11:46 PM by BrewBama »
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Offline dannyjed

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Re: What's Brewing this Weekend?
« Reply #3272 on: April 15, 2021, 11:45:01 PM »
I’m going to brew a Maibock this weekend. I made one once before and it turned out a bit heavy and lacking what I would call drinkability. Shooting for a lower OG this time 1.067 and a simpler grain bill of 75% Pilsner 25% Munich.


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Offline pete b

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Re: What's Brewing this Weekend?
« Reply #3273 on: April 16, 2021, 11:32:39 AM »
I plan on brewing an experimental beer tomorrow. I would like to dial in a couple low calorie, low carb beers for this summer that I can have a few of on summer afternoons without getting bogged down or consuming a days worth of calories or carbs.
I am starting with an IPA. I used to hate “session” ipas due to a harsh bitterness without malt backbone but recently I have tried some ipas with soft bitterness in the 85 calorie, 3 carb per 12 oz. range that I really like. Lagunitis makes one as does Peak Organic.
I will finalize the recipe tonight but I am thinking 95% pale malt and 5% crystal (possibly subbing some rye for base malt) about 1.035 OG. Maybe 30 ibu with citra and cascade and wy1469 using NEIPA hopping techniques. The kicker is that I will be adding some “beano” to the fermenter for the enzymes to convert the unfermentable carbs into simple sugar, bringing down the carbs.
I don’t expect to hit a home run on the first time but I hope to have something I like by summer. It should be a fun experiment. If I get it dialed in I intend to send it to a lab to get an accurate sense of calories, carbs, and abv.
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Offline tommymorris

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Re: What's Brewing this Weekend?
« Reply #3274 on: April 16, 2021, 12:32:34 PM »
I plan on brewing an experimental beer tomorrow. I would like to dial in a couple low calorie, low carb beers for this summer that I can have a few of on summer afternoons without getting bogged down or consuming a days worth of calories or carbs.
I am starting with an IPA. I used to hate “session” ipas due to a harsh bitterness without malt backbone but recently I have tried some ipas with soft bitterness in the 85 calorie, 3 carb per 12 oz. range that I really like. Lagunitis makes one as does Peak Organic.
I will finalize the recipe tonight but I am thinking 95% pale malt and 5% crystal (possibly subbing some rye for base malt) about 1.035 OG. Maybe 30 ibu with citra and cascade and wy1469 using NEIPA hopping techniques. The kicker is that I will be adding some “beano” to the fermenter for the enzymes to convert the unfermentable carbs into simple sugar, bringing down the carbs.
I don’t expect to hit a home run on the first time but I hope to have something I like by summer. It should be a fun experiment. If I get it dialed in I intend to send it to a lab to get an accurate sense of calories, carbs, and abv.
Sounds remotely like Whitbread IPA and sounds like a good beer. I wonder what your FG will be.

I plan a Whitbread IPA subbing in Cascade in place of the English hops. I don’t count carbs but I do count calories and I’m think I might like a nice  poundable Americanized Ordinary Bitter.

Offline pete b

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Re: What's Brewing this Weekend?
« Reply #3275 on: April 16, 2021, 12:49:09 PM »
Yes, whitbread is the base. While I don't think I have ever seen West Yorkshire used in a NEIPA they do routinely use English strains and I have fresh slurry. I don't count carbs per se, but know that I feel lousy and full after too many carbs.
Your American ordinary bitter sounds great too and I intend to do something similar soon.
« Last Edit: April 16, 2021, 12:58:59 PM by pete b »
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Offline BrewBama

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Re: What's Brewing this Weekend?
« Reply #3276 on: April 16, 2021, 01:02:17 PM »
Yes, whitbread is the base. While I don't think I have ever seen West Yorkshire used in a NEIPA they do routinely use English strains and I have fresh slurry. I don't count carbs per se, but know that I feel lousy and full after too many carbs.
Your American ordinary bitter sounds great too and I intend to do something similar soon.
I am aiming for some lower ABV beers this summer. I usually brew in the 5-ish % range but lately I’ve been shooting for 4.5-ish % range.

1Q: Will you still add the invert (aka Whitbread)?


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Offline pete b

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Re: What's Brewing this Weekend?
« Reply #3277 on: April 16, 2021, 01:10:09 PM »
Yes, whitbread is the base. While I don't think I have ever seen West Yorkshire used in a NEIPA they do routinely use English strains and I have fresh slurry. I don't count carbs per se, but know that I feel lousy and full after too many carbs.
Your American ordinary bitter sounds great too and I intend to do something similar soon.
I am aiming for some lower ABV beers this summer. I usually brew in the 5-ish % range but lately I’ve been shooting for 4.5-ish % range.

1Q: Will you still add the invert (aka Whitbread)?


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I am going to skip the invert, my theory being that the additional enzyme and resulting conversion to fermentable sugar will result in similar dryness and abv contributions. Also, I think I will shoot for a NEIPA mineral profile as opposed to an English/Burton profile, but tone it down compared to a higher abv beer.
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Offline EnkAMania

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Re: What's Brewing this Weekend?
« Reply #3278 on: April 16, 2021, 09:58:25 PM »
Pineapple Wheat Beer, I’m declaring it summertime


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Offline narcout

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Re: What's Brewing this Weekend?
« Reply #3279 on: April 18, 2021, 09:06:05 PM »
Just finished up a Dubbel

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Offline Fire Rooster

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Re: What's Brewing this Weekend?
« Reply #3280 on: April 18, 2021, 09:44:21 PM »
AG Batch #53, 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)
1/4 tsp Salt

FWH = 8 g, 2020 Galena Leaf (11.5 AA)
5 min = 1 1/2 oz, 2020 Mt Hood Leaf (4.7 AA)

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)

Offline BrewBama

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Re: What's Brewing this Weekend?
« Reply #3281 on: April 18, 2021, 11:46:39 PM »
Cleaning out the Vienna bin? 



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Offline Fire Rooster

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Re: What's Brewing this Weekend?
« Reply #3282 on: April 19, 2021, 09:36:16 AM »
Cleaning out the Vienna bin? 



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Currently Vienna is a favorite malt.  Haven't had a Vienna I didn't like, but sure it's out there.
Original plan was 50/50 using 2 different Vienna malts.  Decided to go with 2 pounds of each
to see what happens.

Offline Iliff Ave

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Re: What's Brewing this Weekend?
« Reply #3283 on: April 22, 2021, 03:53:14 PM »
IPL

90% pils
10% munich 6L

loral, blanc, mandarina

189/3470 blend
1.061
65 IBU
On Tap/Bottled: Imperial Pils, IPA, Red Rye, Yellow Lager

Fermenting: Transcendent Eclipse IPA
Up Next: bangers & mash, Bopils

Offline goose

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Re: What's Brewing this Weekend?
« Reply #3284 on: April 22, 2021, 05:19:50 PM »
Brewing Belgian Tripel tomorrow.
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Wayne County Brew Club
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