[apack76]

I am getting started early...brewing a pale ale this afternoon.  I currently have an American lager fermenting and haze IPA in the bottle conditioning stage.  Fun to have lots going on in different stages!

Happy brewing!

Alonzo

[BrewBama]

I am getting started early...brewing a pale ale this afternoon.  I currently have an American lager fermenting and haze IPA in the bottle conditioning stage.  Fun to have lots going on in different stages!

Happy brewing!

Alonzo

Sounds like a nice pipeline forming.

I rarely brew in the afternoon but decided to brew my nod to Gordon Strong’s version of Innkeeper today.

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[goose]

Brewed Belgian Tripel yesterday.  Next Saturday, I am brewing Tasty McDole's recipe for Janet's Brown Ale for the National Big Brew Day.

[erockrph]

Mashing in on my Sundew Wheat using a few malts from Riverbend that I'm trying out for the first time.

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[Fire Rooster]

AG Batch #54, 4.5 gal (Volume in Fermenter)

8 lbs Mecca Grade Pelton (Pilsner)
1/2 lb Flaked Rice

1/4 tsp Salt
1 Tbsp Sugar

2020 Mt Hood Leaf (4.7 AA)
FWH = 14 g
30 min = 14g
10 min = 14g

60 min Mash
40 min Boil

3 weeks US-05 @ 62f then bottled
3 weeks @ 75f
3 weeks @ 60f
3 days fridge

(Subject to Change)

[HopDen]

Just finished brewing a dark lager today. Blew off work to play in the basement. Yesterday was too nice to be in the basement brewing.

3P Red X Lager

33.3% Red X
33.3% 2 Row
27.8% Flaked Rice
4.2% C-120
1.4% Acid Malt
Magnum for bittering 75&60
Celeia @ 15,10,5
Omega 106 5th gen for me. Originally received from a local brewery.
Ferment @ 52*
OG 1.050
IBU,s 30
SRM 15

[erockrph]

Just finished brewing a dark lager today. Blew off work to play in the basement. Yesterday was too nice to be in the basement brewing.

3P Red X Lager

33.3% Red X
33.3% 2 Row
27.8% Flaked Rice
4.2% C-120
1.4% Acid Malt
Magnum for bittering 75&60
Celeia @ 15,10,5
Omega 106 5th gen for me. Originally received from a local brewery.
Ferment @ 52*
OG 1.050
IBU,s 30
SRM 15

Curious to see how this turns out both from a color and flavor perspective. Keep us posted

Sent from my SM-G975U using Tapatalk

[Fire Rooster]

Just finished brewing a dark lager today. Blew off work to play in the basement. Yesterday was too nice to be in the basement brewing.

3P Red X Lager

33.3% Red X
33.3% 2 Row
27.8% Flaked Rice
4.2% C-120
1.4% Acid Malt
Magnum for bittering 75&60
Celeia @ 15,10,5
Omega 106 5th gen for me. Originally received from a local brewery.
Ferment @ 52*
OG 1.050
IBU,s 30
SRM 15

My first time using flaked rice, what does it do for you ?

Thanks

[HopDen]

Just finished brewing a dark lager today. Blew off work to play in the basement. Yesterday was too nice to be in the basement brewing.

3P Red X Lager

33.3% Red X
33.3% 2 Row
27.8% Flaked Rice
4.2% C-120
1.4% Acid Malt
Magnum for bittering 75&60
Celeia @ 15,10,5
Omega 106 5th gen for me. Originally received from a local brewery.
Ferment @ 52*
OG 1.050
IBU,s 30
SRM 15

Curious to see how this turns out both from a color and flavor perspective. Keep us posted

Sent from my SM-G975U using Tapatalk

Will do!

[HopDen]

Just finished brewing a dark lager today. Blew off work to play in the basement. Yesterday was too nice to be in the basement brewing.

3P Red X Lager

33.3% Red X
33.3% 2 Row
27.8% Flaked Rice
4.2% C-120
1.4% Acid Malt
Magnum for bittering 75&60
Celeia @ 15,10,5
Omega 106 5th gen for me. Originally received from a local brewery.
Ferment @ 52*
OG 1.050
IBU,s 30
SRM 15

My first time using flaked rice, what does it do for you ?

Thanks

Well, I think its more subjective for me rather than objective. It lightens the body while adding a bit of sweetness without becoming cloying. It may possibly soften the mouth feel too but that may be from other influences from mash temps to how you pour the beer (draft, side pour tap, poured creamy) I think it works well with higher hop rates too, adding some  balance. Again, these are just my opinions based on my experiences. I used more rice in this recipe than another beer I use rice in and that is a cream ale using 10% so Im curious how this works.

[Fire Rooster]

Just finished brewing a dark lager today. Blew off work to play in the basement. Yesterday was too nice to be in the basement brewing.

3P Red X Lager

33.3% Red X
33.3% 2 Row
27.8% Flaked Rice
4.2% C-120
1.4% Acid Malt
Magnum for bittering 75&60
Celeia @ 15,10,5
Omega 106 5th gen for me. Originally received from a local brewery.
Ferment @ 52*
OG 1.050
IBU,s 30
SRM 15

My first time using flaked rice, what does it do for you ?

Thanks

Well, I think its more subjective for me rather than objective. It lightens the body while adding a bit of sweetness without becoming cloying. It may possibly soften the mouth feel too but that may be from other influences from mash temps to how you pour the beer (draft, side pour tap, poured creamy) I think it works well with higher hop rates too, adding some  balance. Again, these are just my opinions based on my experiences. I used more rice in this recipe than another beer I use rice in and that is a cream ale using 10% so Im curious how this works.

Thanks, using that much flaked rice I thought you might be the flaked rice guru 

[goose]

Tapped my batch of Janet's Brown Ale from. The AHA big Brew.

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[tommymorris]

Tapped my batch of Janet's Brown Ale from. The AHA big Brew.

Sent from my moto g(7) power using Tapatalk

Looks great. That’s a hoppy brown. Good stuff.

[chumley]

Tuesday I brewed a British pale ale.

10 gallons, OG 1.055

16 lbs. Simpson's Maris Otter
1 lb. Hugh Baird Carastan

Mashed-in at 151°F for 90 min. Added 6 gallons of hot water, batch sparged to collect 12 gallons.

2 lbs. Lyle's Golden Syrup started of the boil
3 oz. Fuggles 60 min
2.5 oz. EKGs 30 min
2 oz. Styrian Goldings at knockout

Split between 1318 London Ale III and 1469 West Yorkshire.

[Village Taphouse]

I just made a starter for Omega OYL-113 Mexican Lager yeast.  Supposed to be similar to WLP940.  Last year around this time I dreamed of a blonde lager but thought "what if it had a smidge of RED in it?".  I put a recipe together with Pilsner, flaked corn, 12 ounces of Copper Malt and just 1-2 ounces of Special B to get some red into the beer.  Bitter with Hallertau and add an ounce of Spalt Select with 5 minutes left in the boil and ferment with 940.  I called it Blonde Redhead.  When people came over the beer was quickly drained (my wife was hitting it too).  I made another batch and same thing... I could not keep it on tap long.  So Saturday I am making it again.  This is a pic from last summer: