[denny]

I brewed a Pranqster homage yesterday. It was an experiment to see if my 15 gal system worked for a 6 gal. batch. Also wanted to see how 6-8 year old malt would work. Happy to report it was a success all around.

[Steve Ruch]

Brewing my yearly saison tomorrow. My first time using cellar science saison yeast.

[ynotbrusum]

A smash Lager - Rahr 2 row (ok with a quarter pound of acid malt - so not truly a single malt) Magnum hop at FW and 10’.

[HopDen]

West Coast IPA. Going to add 20% pilsner malt for sh**s & giggles. Also trying WLP001 Dry Yeast for the first time.

[fredthecat]

A smash Lager - Rahr 2 row (ok with a quarter pound of acid malt - so not truly a single malt) Magnum hop at FW and 10’.

only tangential, but i used to use magnum but decided for whatever reason i thought nugget was going to be my default cheap, high AA hop. i ended up buying a lb of it, and even made an all nugget IPA. i think ill be switching back to magnum as my high AA hop. nugget, or at least this one has this tiny krauty herbal taste that isnt exactly pleasant when its really identifiable and it is harsher than i expected it to be in large doses. missing magnum.

West Coast IPA. Going to add 20% pilsner malt for sh**s & giggles. Also trying WLP001 Dry Yeast for the first time.

pilsner should be totally fine, right? i feel like it gets mentally labeled by me as having a certain flavour mainly becuase of what beers its used in, ie. yeast, recipe, hop type affects the perception of "this is a pilsner malt beer" more than the actual grain. am i wrong?

[denny]

West Coast IPA. Going to add 20% pilsner malt for sh**s & giggles. Also trying WLP001 Dry Yeast for the first time.

Modern WCIPA is often all or mostly pils. Usually with some dextrose. The one Drew and I had brewed for our HBC seminar was pils, a little Vienna and 10% dextrose.

[jeffy]

I'm half way through the boil of a German style Pils. 10% Wyerman Munich II, 90% Dingmans Pils. German Perle for first wort hops and Saaz (Ted at Hop Heaven sent me 3 free ounces with my last order) for the 15 minute addition. I am going to ferment 5 gallons with S-189 and 5 gallons with Novalager (free packets from Homebrew Con).

[tommymorris]

Brewing Ken’s Bordertown Dark Lager.

Subbing midnight wheat for Carafa 3 and trying Baja yeast for the first time.

https://kenlenard0.wixsite.com/mayfaircourtbrew/beers

[HopDen]

West Coast IPA. Going to add 20% pilsner malt for sh**s & giggles. Also trying WLP001 Dry Yeast for the first time.

Modern WCIPA is often all or mostly pils. Usually with some dextrose. The one Drew and I had brewed for our HBC seminar was pils, a little Vienna and 10% dextrose.

I wasn't aware. Looking forward to trying this one.

[denny]

West Coast IPA. Going to add 20% pilsner malt for sh**s & giggles. Also trying WLP001 Dry Yeast for the first time.

Modern WCIPA is often all or mostly pils. Usually with some dextrose. The one Drew and I had brewed for our HBC seminar was pils, a little Vienna and 10% dextrose.

I wasn't aware. Looking forward to trying this one.

Here's a 5 gal recipe for our beer, adapted from the 30 bbl that was brewed...https://wyeastlab.com/resource/denny-kong-wcipa-1217-pc-west-coast-ipa/

[HopDen]

West Coast IPA. Going to add 20% pilsner malt for sh**s & giggles. Also trying WLP001 Dry Yeast for the first time.

Modern WCIPA is often all or mostly pils. Usually with some dextrose. The one Drew and I had brewed for our HBC seminar was pils, a little Vienna and 10% dextrose.

I wasn't aware. Looking forward to trying this one.

Here's a 5 gal recipe for our beer, adapted from the 30 bbl that was brewed...https://wyeastlab.com/resource/denny-kong-wcipa-1217-pc-west-coast-ipa/

COOL! Thanks for sharing Denny!! I haven't used sugar in any of my IPA recipes and will incorporate some on the next iteration.

[denny]

West Coast IPA. Going to add 20% pilsner malt for sh**s & giggles. Also trying WLP001 Dry Yeast for the first time.

Modern WCIPA is often all or mostly pils. Usually with some dextrose. The one Drew and I had brewed for our HBC seminar was pils, a little Vienna and 10% dextrose.

I wasn't aware. Looking forward to trying this one.

Here's a 5 gal recipe for our beer, adapted from the 30 bbl that was brewed...https://wyeastlab.com/resource/denny-kong-wcipa-1217-pc-west-coast-ipa/

COOL! Thanks for sharing Denny!! I haven't used sugar in any of my IPA recipes and will incorporate some on the next iteration.

I've started using a bit in the last few months.  Really improves drinkability.

[denny]

West Coast IPA. Going to add 20% pilsner malt for sh**s & giggles. Also trying WLP001 Dry Yeast for the first time.

Modern WCIPA is often all or mostly pils. Usually with some dextrose. The one Drew and I had brewed for our HBC seminar was pils, a little Vienna and 10% dextrose.

I wasn't aware. Looking forward to trying this one.

Here's a 5 gal recipe for our beer, adapted from the 30 bbl that was brewed...https://wyeastlab.com/resource/denny-kong-wcipa-1217-pc-west-coast-ipa/

COOL! Thanks for sharing Denny!! I haven't used sugar in any of my IPA recipes and will incorporate some on the next iteration.

I've started using a bit in the last few months.  Really improves drinkability.

FWIW, I just found out that beer tied for 2nd in its category in an 80 brewery/13 state Best WCIPA comp run by the Oregon Brewers Guild.

[BrewBama]

Well done!

[Andy Farke]

I made a German pils this weekend, loosely patterned after the Pfriem Pils recipe from Dave Carpenter's Lager book. My version uses 95% Viking Pilsner Zero Malt and 5% Carafoam to hit ~1.046 s.g. Hallertauer Mittelfreuh, Tettnang, and Saaz in the boil, with Tettnang and Saaz in a whirlpool addition, around 36 IBU. I'm using Diamond Lager (Lallemand) for the yeast, because I absolutely love that variety!