Author Topic: What's Brewing this Weekend?  (Read 263439 times)

Offline Andy Farke

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Re: What's Brewing this Weekend?
« Reply #3435 on: October 10, 2021, 11:35:48 pm »
I make a clone recipe of Schell's Pils using Great Western 2-row, and the malt character is beautiful!
This is great to hear.  I have this GW 2-row right now but I do not have a ton of experience with it and pretty much NO experience making lagers with it so this sounds like a good thing to try.  I can't remember how I decided to get this particular malt but I assume that Label Peelers or RiteBrew was running a special and the price was right.  Cheers & thanks.

The GW 2-row malts are really excellent--probably my favorite out there. When possible, I get one of their regional varietals; the California Select 2-row is what I have on-hand right now (I live in California, so this appeals to me!).

The full recipe for the Schell's Pilsner clone is in the Craft Beer for the Homebrewer book, which is a good book in its own right.
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Offline Village Taphouse

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Re: What's Brewing this Weekend?
« Reply #3436 on: October 11, 2021, 12:25:19 am »
I make a clone recipe of Schell's Pils using Great Western 2-row, and the malt character is beautiful!
This is great to hear.  I have this GW 2-row right now but I do not have a ton of experience with it and pretty much NO experience making lagers with it so this sounds like a good thing to try.  I can't remember how I decided to get this particular malt but I assume that Label Peelers or RiteBrew was running a special and the price was right.  Cheers & thanks.

The GW 2-row malts are really excellent--probably my favorite out there. When possible, I get one of their regional varietals; the California Select 2-row is what I have on-hand right now (I live in California, so this appeals to me!).

The full recipe for the Schell's Pilsner clone is in the Craft Beer for the Homebrewer book, which is a good book in its own right.
Andy, thanks for that.  Would you mind posting that Schell's Pils recipe?  I'd love to see that. 
Ken from Chicago. 
A day without beer is like... just kidding, I have no idea.

Offline Andy Farke

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Re: What's Brewing this Weekend?
« Reply #3437 on: October 11, 2021, 04:02:43 am »
Andy, thanks for that.  Would you mind posting that Schell's Pils recipe?  I'd love to see that.

Sure thing!

  • 10.7 lb. 2-row malt
  • 3.5 oz. Carapils malt
  • 0.54 oz. Sterling hop pellets (5.5% alpha), first wort hop
  • 0.48 oz. Sterling hop pellets (5.5% alpha), 60 minute boil
  • 0.66 oz. Sterling hop pellets (5.5% alpha), 20 minute boil
  • 1.34 oz. Sterling hop pellets (5.5% alpha), 5 minute boil
  • 1.26 oz. Sterling hop pellets (5.5% alpha), dry hop

Mash at 144 degrees for 40 minutes, 158 degrees for 10 minutes, mash out at 170 degrees. Boil for 60 minutes, chill to 50 and ferment at this temperature. The recipe calls for Wyeast 2000 Budvar Lager yeast, but I have used either WLP830 or 54/70.
1.051 o.g., 1.013 f.g., 5% abv, 38 IBU, 3 SRM

I've used both Great Western and Rahr 2-row in this, with good results. My past versions have rounded up or down on the amounts, depending on what's on-hand and what the alpha is, etc., for the hops (e.g., 0.5 oz. of Sterling instead of 0.54 oz...).
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Offline Village Taphouse

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Re: What's Brewing this Weekend?
« Reply #3438 on: October 11, 2021, 01:19:00 pm »
Interesting.  I have everything but the 2000 Budvar otherwise I could make it exactly as you posted it.  Thanks for the help... much appreciated.
Ken from Chicago. 
A day without beer is like... just kidding, I have no idea.

Offline denny

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Re: What's Brewing this Weekend?
« Reply #3439 on: October 11, 2021, 02:28:23 pm »
Interesting.  I have everything but the 2000 Budvar otherwise I could make it exactly as you posted it.  Thanks for the help... much appreciated.

IIRC, the 2000 is a current Wyeast PC release
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Offline Village Taphouse

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Re: What's Brewing this Weekend?
« Reply #3440 on: October 11, 2021, 09:34:08 pm »
Interesting.  I have everything but the 2000 Budvar otherwise I could make it exactly as you posted it.  Thanks for the help... much appreciated.

IIRC, the 2000 is a current Wyeast PC release
I thought that was a permanent option now.  If it's a PC release then maybe I should check with my local supplier and see if she has any in her fridge.  Thanks Denny.
Ken from Chicago. 
A day without beer is like... just kidding, I have no idea.

Offline Fire Rooster

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Re: What's Brewing this Weekend?
« Reply #3441 on: October 19, 2021, 08:50:05 pm »
AG Batch #61, 4.5 gal (Volume in Fermenter)

8 lbs Mecca Grade Vienna

1/2 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellets (14.8 AA)
Flame Out = 14g Yakima Chief, TRI2304CR (21.6AA)

60 min Mash
50 min Full Boil

3 weeks@ 67f, then bottled (US-05 & W-34/70, re-hydrated)
3 weeks @ 75f
3 weeks @ 60f
3 days fridge

Early sample, very good.  Malt worked out well. Hops are what they say they are "Citrus, Sweet Aromatic, Tropical"
Nice hop for a summery brew. 14g at flame out worked fine, no fuss.  Not sure the hop profile is what I'm personally seeking
,maybe a lady favorite.  The long and winding road trying to discover my "golden hop".

Just 1/2 oz of TRI2304CR at flame-out, for a 4.5 g batch, brought the flavors they stated.
Great impact for the small amount used.  Nice change, unfortunately I don't care for grapefruit/tropical taste in my beer,
good for those who do. I think even 1/4 oz would work for me, for a much milder impact.
TRI2304CR stated purpose, late additions only.

https://cryopopblend.com/wp-content/uploads/2021/05/Cryo-Pop-Original-Blend-Product-Overview-Sheet.pdf
« Last Edit: October 20, 2021, 09:14:12 am by Fire Rooster »

Offline denny

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Re: What's Brewing this Weekend?
« Reply #3442 on: October 20, 2021, 02:06:22 pm »
AG Batch #61, 4.5 gal (Volume in Fermenter)

8 lbs Mecca Grade Vienna

1/2 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellets (14.8 AA)
Flame Out = 14g Yakima Chief, TRI2304CR (21.6AA)

60 min Mash
50 min Full Boil

3 weeks@ 67f, then bottled (US-05 & W-34/70, re-hydrated)
3 weeks @ 75f
3 weeks @ 60f
3 days fridge

Early sample, very good.  Malt worked out well. Hops are what they say they are "Citrus, Sweet Aromatic, Tropical"
Nice hop for a summery brew. 14g at flame out worked fine, no fuss.  Not sure the hop profile is what I'm personally seeking
,maybe a lady favorite.  The long and winding road trying to discover my "golden hop".

Just 1/2 oz of TRI2304CR at flame-out, for a 4.5 g batch, brought the flavors they stated.
Great impact for the small amount used.  Nice change, unfortunately I don't care for grapefruit/tropical taste in my beer,
good for those who do. I think even 1/4 oz would work for me, for a much milder impact.
TRI2304CR stated purpose, late additions only.

https://cryopopblend.com/wp-content/uploads/2021/05/Cryo-Pop-Original-Blend-Product-Overview-Sheet.pdf

I would say that's true of any dry hop.  You can use them whenever you like but using early wastes them.  That's not what they were designed for.  In my latest survivable IPA, I use cryo from 20 min. down.
Life begins at 60.....1.060, that is!

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"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline BrewBama

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What's Brewing this Weekend?
« Reply #3443 on: October 20, 2021, 07:04:41 pm »
My latest Amber uses 2 oz Cryo Cent and Cryo Amarillo ea at 7 min, 30 min whirlpool @ 140*F, and dry hop 2 days after beginning of fermentation. Definitely more flavor than reg pellets at the same wt and times.

I have a string of darker beers planned for the cooler months then I’ll get to the Cryo-Pop in the Spring. I plan to dry hop with the oz I have.

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« Last Edit: October 20, 2021, 07:07:11 pm by BrewBama »
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Offline Iliff Ave

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Re: What's Brewing this Weekend?
« Reply #3444 on: October 22, 2021, 02:16:16 pm »
Rye cream ale kind of thing...

63% pilsner
21% flaked corn
16% rye

1 oz Amarillo @ 20 min
1 oz Amarillo @ 2 min

Koln dry yeast
1.050
On Tap/Bottled: IPL, Kolsch, bitter, Czech pils

Fermenting:
Up Next: amber lager, Italian pils

Offline Village Taphouse

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Re: What's Brewing this Weekend?
« Reply #3445 on: October 22, 2021, 02:22:06 pm »
This weekend it's an "American Pub Ale".  Is that a thing?!  :D  Great Western 2-row, four ounces each (2.5%) of Bairds British Dark Crystal (around 160L) and Special B.  Northern Brewer for bittering and some late Liberty all fermented with 1056.  Smooth, reddish ale.  Cheers Beerheads.   
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A day without beer is like... just kidding, I have no idea.

Offline denny

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Re: What's Brewing this Weekend?
« Reply #3446 on: October 22, 2021, 02:49:59 pm »
I'm making an American porter this weekend.  Looks like it's been 8 years since I brewed one.
Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline BrewBama

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Re: What's Brewing this Weekend?
« Reply #3447 on: October 22, 2021, 09:13:13 pm »
I brewed this today





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Offline Fire Rooster

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Re: What's Brewing this Weekend?
« Reply #3448 on: October 24, 2021, 11:26:31 am »
AG Batch #58, 4.5 gal (Volume in Fermenter)

4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell
3 lbs RiverBend Heritage (6-row), light and fluffy
1 lb Epiphany Vienna

1/4 tsp Sea Salt, after mash before boil
1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil
1/4 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)
50 grams Organic Dried Orange Peel
  *boiled water small pot, took off stove, added orange peel & covered, after 10 min
    strained out orange peels, quickly cooled, then added to cooled wort.

60 min Mash
50 min Full Boil

3 week-ish US-05 @ 69f then bottled
3 week-ish @ 75f
3 week-ish @ 60f
3 days fridge

(Subject to Change)

After drinking this batch I've come to the conclusion orange peel doesn't belong in my beers.

Offline denny

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Re: What's Brewing this Weekend?
« Reply #3449 on: October 24, 2021, 02:50:26 pm »
AG Batch #58, 4.5 gal (Volume in Fermenter)

4 lbs RiverBend Appalachian (Soft Red Wheat), nice color and smell
3 lbs RiverBend Heritage (6-row), light and fluffy
1 lb Epiphany Vienna

1/4 tsp Sea Salt, after mash before boil
1 Tbsp Organic Florida Crystals (Cane Sugar), after mash before boil
1/4 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellet (14.8 AA)
50 grams Organic Dried Orange Peel
  *boiled water small pot, took off stove, added orange peel & covered, after 10 min
    strained out orange peels, quickly cooled, then added to cooled wort.

60 min Mash
50 min Full Boil

3 week-ish US-05 @ 69f then bottled
3 week-ish @ 75f
3 week-ish @ 60f
3 days fridge

(Subject to Change)

After drinking this batch I've come to the conclusion orange peel doesn't belong in my beers.

Maybe it was just the wrong recipe to use it in.  I'd also question the amount and how you prepared it.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell