[Andy Farke]

I am reworking a kolsch style beer from a recipe I brewed a few years back before I started brewing czech lagers. I only brewed it 3 times and I guess I didn't really care that much for it.

17 gallon fermenter/15 gallons kegged

RO Water, Soft Water Profile I use for my Czech Lager.
65% Pale
32.5% Bohemian Pilsner
2.4% Acid Malt
Hallertauer Mittelfrueh @ 75/60/30/15/0  24 IBU's
WY2565 ferment @ 58 and raise slowly to 67 over 5 days and let finish to est. 1.008

It was a kolsch-style weekend here, too!

5.5 gallon batch
Local tap water treated with lactic acid to knock out carbonates
95% Viking Pilsner malt
5% Carahell (Weyermann)
Edelweiss hop blend at 60/10/5, to hit 24 IBU
Lallemand Koln Kolsch Style Ale Yeast, fermented at 64 degrees

I did a 90 minute full-volume mash at 150 degrees, a 60 minute boil, and I hit 1.047 o.g. I've been playing with longer mash profiles on my Foundry, so this one is a bit of an experiment.

[Fire Rooster]

AG Batch #68, 4.5 gal (Volume in Fermenter)

4 lbs Deer Creek Pale Ale (First-Time)
4 lbs Deer Creek Dutch Munich (First-Time)
1/4 tsp Gypsum in mash (First-Time)

60 min Mash
60 min Boil

30 Min = 28g, 2021 HD Williamette dried leaf (6.6AA)
20 Min = 28g, 2021 HD Willaimette

3 weeks (10 days @ 68f, 11 days @ 57f), 1 Wyeast 1469 West Yorkshire Ale, Dated 30-JUN-2022 (First-Time)
3 weeks @ 75f, bottle Condition-Carb
3 weeks @ 60f
3 days fridge

[Megary]

AG Batch #68, 4.5 gal (Volume in Fermenter)

4 lbs Deer Creek Pale Ale (First-Time)
4 lbs Deer Creek Dutch Munich (First-Time)
1/4 tsp Gypsum in mash (First-Time)

60 min Mash
60 min Boil

30 Min = 28g, 2021 HD Williamette (6.6AA)
20 Min = 28g, 2021 HD Willaimette

3 weeks @ 64f, 1 Wyeast 1469 West Yorkshire Ale, Dated 30-JUN-2022 (First-Time)
3 weeks @ 75f, bottle Condition-Carb
3 weeks @ 60f
3 days fridge

I like that recipe and think you are headed for a winner.  I've had great success with Deer Creek and those two malts in particular get used in heavy rotation for me.  Keep us posted, I would love to hear your take.

[fredthecat]

chocolate porter

OYL006

3lb DME
3lb 2row
325g TF pale chocolate
225g simpsons chocolate
325g crystal 60

OG 1.044, ~29 IBU

[Fire Rooster]

AG Batch #68, 4.5 gal (Volume in Fermenter)

4 lbs Deer Creek Pale Ale (First-Time)
4 lbs Deer Creek Dutch Munich (First-Time)
1/4 tsp Gypsum in mash (First-Time)

60 min Mash
60 min Boil

30 Min = 28g, 2021 HD Williamette (6.6AA)
20 Min = 28g, 2021 HD Willaimette

3 weeks @ 64f, 1 Wyeast 1469 West Yorkshire Ale, Dated 30-JUN-2022 (First-Time)
3 weeks @ 75f, bottle Condition-Carb
3 weeks @ 60f
3 days fridge

I like that recipe and think you are headed for a winner.  I've had great success with Deer Creek and those two malts in particular get used in heavy rotation for me.  Keep us posted, I would love to hear your take.

Will do.  Both Keystone and Deer Creek are about a 90 minute ride from my home.
So shipping is quicker, prices are reasonable.
I was impressed how Keystone heat sealed my two individual crushed grains batches.

[HopDen]

Sam Wigle Imperial Stout

New recipe

27 gallon
1.110 OG
1.030 est. FG
76 IBU
Color WTI Crude
3 hour boil

52.4% Pale Ale
12.2% Munich 2
8.7% toasted flaked oats
8.7% Dememera
3.5% D-180
3.5 Dark Crystal
3.5%Extra Dark Crystal
3.5% Light Crystal
2.6% Chocolate Pale
1.3% Midnight Wheat
Mosaic, Magnum,Glacier
London Ale Yeast    Ferment @ 69*
25 gallon Wigle Distillery bourbon barrel. Will barrel age 12 month minimum.

This is going to be a double brew day so a ton of prep before brew day and a nice long day in the brewery on brew day but definitely looking forward to it!

[Slowbrew]

I have forced PTO on Monday for MLK day.  I'm brewing a dunkle and dunkleweisen.  Five gallons each.

Two beers on a brew day is my norm.  It doesn't take too much more time to do two than to just do one.  I have my process down so I can keep something heating up/boiling and mashing at all times.  Cleanup happens all day as each tool is used for the last time.  All in all it's about 8 hours.

Paul

[tommymorris]

I have forced PTO on Monday for MLK day.  I'm brewing a dunkle and dunkleweisen.  Five gallons each.

Two beers on a brew day is my norm.  It doesn't take too much more time to do two than to just do one.  I have my process down so I can keep something heating up/boiling and mashing at all times.  Cleanup happens all day as each tool is used for the last time.  All in all it's about 8 hours.

Paul

I call that a holiday.

[BrewBama]

Just mashed in my ‘Alabama 80/-‘. 1st brewday of 2022. It’s a ‘clean out the grain bin’ kind of recipe.

[allhomebrews]

Cheers for this weekend!

[ScallyWag]

Doing a split-batch experiment to compare various yeasts on a Pale-Amber something...

56% BestMalz Heidelberg (Pilsner-esque?)
21% BestMalz Vienna
10% BestMalz light Munich
  9% Weyermann Dark Wheat
3.5% CaraPils (8L) Dingemans
0.5% flaked oats (Quaker)

Step Mashed @148 for 20 min, then @155 for another hour
boiled 45 minutes
hops= equal amounts Denali, Wai-Iti, and XJA-436 at 45min, 18min, 2min to approx 48 IBU total
OG:  1.063 [all]

This is a type of ale I've normally fermented with mostly Windsor + a bit of US05 or Notty, but I want to see how it tastes with some different yeasts, so I split the wort 7 ways:
   Diamond Lager @52
   S-189 Lager @52
   Lall-Munich Classic @56
   Lall-Abbaye @56
   Ferm BE134 @56
   Ferm US05 @56
   Lall-Verdant @60

I had originally started all 5 of the ale yeasts at 56F, but 12 hours in Verdant didn't seem to take off like the other 6 did, so I pitched a bit more Verdant in and moved it to a warmer location, where it seems to be catching up.  Honestly, I was a bit surprised (pleasantly) to see the BE-134 and Munich Classic start out so quickly at those temps.   I know that's a bit on the cold side for some of those yeasts, but I was curious to see how they'd behave under nearly identical process conditions.

All yeasts are first generation, from the packets.  Probably slightly over-pitched.

[Megary]

Doing a split-batch experiment to compare various yeasts on a Pale-Amber something...

56% BestMalz Heidelberg (Pilsner-esque?)
21% BestMalz Vienna
10% BestMalz light Munich
  9% Weyermann Dark Wheat
3.5% CaraPils (8L) Dingemans
0.5% flaked oats (Quaker)

Step Mashed @148 for 20 min, then @155 for another hour
boiled 45 minutes
hops= equal amounts Denali, Wai-Iti, and XJA-436 at 45min, 18min, 2min to approx 48 IBU total
OG:  1.063 [all]

This is a type of ale I've normally fermented with mostly Windsor + a bit of US05 or Notty, but I want to see how it tastes with some different yeasts, so I split the wort 7 ways:
   Diamond Lager @52
   S-189 Lager @52
   Lall-Munich Classic @56
   Lall-Abbaye @56
   Ferm BE134 @56
   Ferm US05 @56
   Lall-Verdant @60

I had originally started all 5 of the ale yeasts at 56F, but 12 hours in Verdant didn't seem to take off like the other 6 did, so I pitched a bit more Verdant in and moved it to a warmer location, where it seems to be catching up.  Honestly, I was a bit surprised (pleasantly) to see the BE-134 and Munich Classic start out so quickly at those temps.   I know that's a bit on the cold side for some of those yeasts, but I was curious to see how they'd behave under nearly identical process conditions.

All yeasts are first generation, from the packets.  Probably slightly over-pitched.

That’s awesome.  A tip of the cap to you!

[tommymorris]

Pub Ale 804

1048 OG
78% Maris Otter
12% Caramel 60
10% Light Munich
25 IBU of Cascade w/ equal doses at 30, 15, 5
Lallemand New England East Coast Ale yeast

I’m trying to develop a pub ale that I can keep on tap. Going for approachable malty with some good hop flavors. If someone asks me “What is ale?” I want to hand them this beer and of course I want a beer that I want to drink a lot of.

[erockrph]

Just set up my mash water for tomorrow morning on this bad boy:

HOME BREW RECIPE:
IPA

Boil Time: 60 min
Batch Size: 3.8 gallons (ending kettle volume)
Boil Size: 4.3 gallons
Boil Gravity: 1.048
Efficiency: 80% (ending kettle)

STATS:
Original Gravity: 1.054
Final Gravity: 1.013
ABV (standard): 5.38%
IBU (tinseth): 52.63
SRM (morey): 7.89
Mash pH: 5.5

FERMENTABLES:
6.5 lb - Simpsons Golden Promise (92.9%)
0.5 lb - Crystal 60 (7.1%)

HOPS:
4 ml - Hop Shot, Type: Extract, AA: 10, Use: Boil for 60 min, IBU: 52.63
1 oz - Amarillo Cryo, Type: Lupulin Pellet, AA: 16, Use: Boil for 0 min
1 oz - Simcoe LupuLN2 (Cryo), Type: Lupulin Pellet, AA: 23, Use: Boil for 0 min
1 oz - Citra, Type: Pellet, AA: 11.9, Use: Boil for 0 min
1 oz - Amarillo Cryo, Type: Pellet, AA: 16, Use: Dry Hop (High Krausen)
1 oz - Simcoe LupuLN2 (Cryo), Type: Lupulin Pellet, AA: 23, Use: Dry Hop (High Krausen)
1 oz - Citra LupuLN2 (Cryo), Type: Lupulin Pellet, AA: 25, Use: Dry Hop (High Krausen)

MASH GUIDELINES:
1) Temperature, Temp: 153 F, Time: 60 min, Amount: 17 qt
2) Temp: 175 F, Time: 30 min, Ramp to mashout

OTHER INGREDIENTS:
2 g - Citric acid,  Use: Primary
0.3 g - Brewtan B,  Use: Primary
4 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
1.5 g - Salt, Time: 60 min, Type: Water Agt, Use: Mash
1.06 ml - Lactic acid, Time: 60 min, Type: Water Agt, Use: Mash
3 ml - Lactic acid, Time: 60 min, Type: Water Agt, Use: Boil
1 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Boil

YEAST:
Wyeast 1762 Abby II

TARGET WATER PROFILE:
Na - 40
Cl - 70
SO4 - 150

Turn off chiller @ 140F for ~30 mins

Add BTB and Citric Acid with dry hops

[Bob357]

Just starting to heat strike water for an APA, bittering with Bravo and featuring Centennial. Will be fermenting with BRY-97.