[brewinhard]

Racked a Flanders red to secondary today.  Got some oak soaking in cabernet to add to it in a few mos.  Getting my water/grains ready to brew up a kolsch tomorrow.  Gonna be a hot one (the day, not the kolsch)!!

[69franx]

Planning another saison for Saturday and will soon be racking the belle saison I made about 2 weeks ago, thinking about adding blackberries for a clean secondarie(no Brett )

[Footballandhops]

I have a 100% Brettanomyces SMASH IPA fermenting away that I brewed Friday

Red wheat malt and Citra....I'm excited to see how this turns out

must have made for an interesting lauter.

I brewed up 10 gallons of farmhouse yesterday.

Peterson Quality Pale Malt (Local malting house)
Weyermann Rye Malt
Weyermann Munich
Rolled Oats

Nelson Sauvin at FWH and Nelson and Hallertaur Mitt at flameout.

pitched 3724, Ardennes, and Brett C. and it's cranking away already this morning. The 3724 was super fresh, less than 10 days old.

A pound of rice hulls helped with that

[Footballandhops]

I was super intrigued by Noble Ale Works Pilsnear after hearing about it on the sunday session, so today I brewed a clone with the exact recipe

92.5% Weyermann German Pilsner Malt
7.5% Weyermann Carafoam

5 IBUs from German hallerteau at start of boil

15 IBUs from German hallerteau at whirlpool

Fermenting with San Diego Super Yeast (they use standard Chico) at 60 degrees F

Dry hopping with German hallerteau at end of fermentation for 7 days and then keg

Pretty excited about the ale yeast at low temp, I love a hoppy pilsner

[brewinhard]

Kölsch wort into the boil kettle. 

[erockrph]

It's another crazy summer with no potential brewdays on the horizon, so I'm pulling an all-nighter tonight to get this batch started so it's ready for tailgating this fall:

Red Hoptober Lager:
3 gallon batch
1.055 OG
32 IBU

90% Red X
10% Pils (mainly for an enzyme boost)

Mash 149F x 90 minutes
Amber Bitter water profile

32 IBU Sterling at 60 min
2oz each Sterling and Motueka at 170F x30 minute hop stand

WY2278 Czech Pils

If it works out, I might try this grain bill as an Alt with more bittering and less finishing hops.

[HoosierBrew]

It's another crazy summer with no potential brewdays on the horizon, so I'm pulling an all-nighter tonight to get this batch started so it's ready for tailgating this fall:

Red Hoptober Lager:
3 gallon batch
1.055 OG
32 IBU

90% Red X
10% Pils (mainly for an enzyme boost)

Mash 149F x 90 minutes
Amber Bitter water profile

32 IBU Sterling at 60 min
2oz each Sterling and Motueka at 170F x30 minute hop stand

WY2278 Czech Pils

If it works out, I might try this grain bill as an Alt with more bittering and less finishing hops.

Sounds like a good beer. I tried a friend's Red X homebrew recently and liked the malt character quite a bit. Still haven't brewed with it yet, though.

[riceral]

Going to try and brew Saturday
       4.5# pilsner malt
       4.5# wheat malt
       1.2oz chocolate wheat for some color
       1.0 oz Styrian Golding 60 minutes
       1.0 oz Styrian Golding 5 minutes
       Saisonstein's Monster yeast
       49 oz apricot puree after primary fermentation

Been on a saison kick lately and adding some fruit (albeit puree and not fresh) is something I've been wanting to try.

[erockrph]

Going to try and brew Saturday
       4.5# pilsner malt
       4.5# wheat malt
       1.2oz chocolate wheat for some color
       1.0 oz Styrian Golding 60 minutes
       1.0 oz Styrian Golding 5 minutes
       Saisonstein's Monster yeast
       49 oz apricot puree after primary fermentation

Been on a saison kick lately and adding some fruit (albeit puree and not fresh) is something I've been wanting to try.

Saison is one of my favorite styles for adding fruit. The tart, dry finish works really well with a lot of fruit. My freezer is loaded with currants and gooseberries right now. I think a good amount of it will be going into a saison.

[brewinhard]

Going to try and brew Saturday
       4.5# pilsner malt
       4.5# wheat malt
       1.2oz chocolate wheat for some color
       1.0 oz Styrian Golding 60 minutes
       1.0 oz Styrian Golding 5 minutes
       Saisonstein's Monster yeast
       49 oz apricot puree after primary fermentation

Been on a saison kick lately and adding some fruit (albeit puree and not fresh) is something I've been wanting to try.

Made an export strength saison last year gently spiced with black pepper in the kettle and apricot puree in secondary.  Came out awesome and the flavors really complimented each other especially with WY 3724 and amarillo hops. 

[69franx]

Going to try and brew Saturday
       4.5# pilsner malt
       4.5# wheat malt
       1.2oz chocolate wheat for some color
       1.0 oz Styrian Golding 60 minutes
       1.0 oz Styrian Golding 5 minutes
       Saisonstein's Monster yeast
       49 oz apricot puree after primary fermentation

Been on a saison kick lately and adding some fruit (albeit puree and not fresh) is something I've been wanting to try.

Saison is one of my favorite styles for adding fruit. The tart, dry finish works really well with a lot of fruit. My freezer is loaded with currants and gooseberries right now. I think a good amount of it will be going into a saison.

erockrph, I have a saison with pilsner, munich, and wheat 75/20/5 almost done fermenting with Belle Saison(1.049 down to 1.05) and another lined up for this weekend with 90/10 pils to munich II with a blend of 3724 and 3711). I have been thinking about blackberries in secondary. Either puree from the LHBS or trying to source local fresh berries. Any thoughts on which might be a better base for the blackberries? This will be my first fruited beer. The LHBS has one 3# can of Beer/wine puree and a larger 6# can labeled as wine use. I will be in local farmer's market tomorrow and should be able to find fresh, just not sure on price point. Any thoughts would be greatly appreciated

[erockrph]

Going to try and brew Saturday
       4.5# pilsner malt
       4.5# wheat malt
       1.2oz chocolate wheat for some color
       1.0 oz Styrian Golding 60 minutes
       1.0 oz Styrian Golding 5 minutes
       Saisonstein's Monster yeast
       49 oz apricot puree after primary fermentation

Been on a saison kick lately and adding some fruit (albeit puree and not fresh) is something I've been wanting to try.

Saison is one of my favorite styles for adding fruit. The tart, dry finish works really well with a lot of fruit. My freezer is loaded with currants and gooseberries right now. I think a good amount of it will be going into a saison.

erockrph, I have a saison with pilsner, munich, and wheat 75/20/5 almost done fermenting with Belle Saison(1.049 down to 1.05) and another lined up for this weekend with 90/10 pils to munich II with a blend of 3724 and 3711). I have been thinking about blackberries in secondary. Either puree from the LHBS or trying to source local fresh berries. Any thoughts on which might be a better base for the blackberries? This will be my first fruited beer. The LHBS has one 3# can of Beer/wine puree and a larger 6# can labeled as wine use. I will be in local farmer's market tomorrow and should be able to find fresh, just not sure on price point. Any thoughts would be greatly appreciated

I've only used fresh blackberries, but they can certainly be messy and can be expensive. I've heard good things about puree. 1lb/gallon is the absolute minimum, but I'd push it to 1.5-2lb/gal if you want any significant fruit flavor.

[beersk]

Eric, Red X malt shouldn't need an enzyme boost. It's pretty savvy malt on its own. Either way, it can't hurt to have the pils in there. Looks like a good recipe, I brewed something similar last year that was pretty decent.

Not sure I'm brewing this weekend, but I saw Blatz (Paul) is the author...wish he was still posting.

[69franx]

"I've only used fresh blackberries, but they can certainly be messy and can be expensive. I've heard good things about puree. 1lb/gallon is the absolute minimum, but I'd push it to 1.5-2lb/gal if you want any significant fruit flavor." erockrph


Are those weights for both purees and fresh fruit?

[Wort-H.O.G.]

Eric, Red X malt shouldn't need an enzyme boost. It's pretty savvy malt on its own. Either way, it can't hurt to have the pils in there. Looks like a good recipe, I brewed something similar last year that was pretty decent.

Not sure I'm brewing this weekend, but I saw Blatz (Paul) is the author...wish he was still posting.

Yeah redx is completely self sufficient if you want to go that route.


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