[ScallyWag]

Today is the 26th anniversary of my first time brewing. For batch # 611, I'm making a WCIPA.  Who's surprised?

11 lb. Crisp #19 MO
5 lb. MCM British pale
2 lb. Weyermaann Vienna
1 lb. Briess Bonlander Munich
1.6 oz. Columbus - 60
1 oz. Amarillo - 10
.5 oz. Citra, .5 oz. Simcoe - 3
1 oz. Amarillo - 1
Mosaic, Mosaic cryo, Simcoe cryo, Cascade cryo, Citra cryo - DH

no water treatment other than a heaping tsp of gypsum in the kettle

That seems like a lot of grain for a 5 gallon batch. That would be more like a Double IPA or Barleywine for me.

Yeah, I was wondering about the volume (and/or OG) on that too.   But it looks great. 

ETA:  oh, you sneaked in a clarification post before I could hit "post" button.

Happy Brewniversary, Denny! 

[denny]

Today is the 26th anniversary of my first time brewing. For batch # 611, I'm making a WCIPA.  Who's surprised?

11 lb. Crisp #19 MO
5 lb. MCM British pale
2 lb. Weyermaann Vienna
1 lb. Briess Bonlander Munich
1.6 oz. Columbus - 60
1 oz. Amarillo - 10
.5 oz. Citra, .5 oz. Simcoe - 3
1 oz. Amarillo - 1
Mosaic, Mosaic cryo, Simcoe cryo, Cascade cryo, Citra cryo - DH

no water treatment other than a heaping tsp of gypsum in the kettle

That seems like a lot of grain for a 5 gallon batch. That would be more like a Double IPA or Barleywine for me.

Yeah, I was wondering about the volume (and/or OG) on that too.   But it looks great. 

ETA:  oh, you sneaked in a clarification post before I could hit "post" button.

Happy Brewniversary, Denny!

Thanks!  Using BRY97, which I forgot above.

[dannyjed]

Today is the 26th anniversary of my first time brewing. For batch # 611, I'm making a WCIPA.  Who's surprised?

11 lb. Crisp #19 MO
5 lb. MCM British pale
2 lb. Weyermaann Vienna
1 lb. Briess Bonlander Munich
1.6 oz. Columbus - 60
1 oz. Amarillo - 10
.5 oz. Citra, .5 oz. Simcoe - 3
1 oz. Amarillo - 1
Mosaic, Mosaic cryo, Simcoe cryo, Cascade cryo, Citra cryo - DH

no water treatment other than a heaping tsp of gypsum in the kettle

That seems like a lot of grain for a 5 gallon batch. That would be more like a Double IPA or Barleywine for me.


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I make 6.5 gal batches to account for losses and samples. Should come in around 1.070. 70 IBU.

That makes sense.


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[saaz amore]

Doing an Edmund Fitzgerald-style porter today. Going with Caraaroma for the C77 because that's what I have (and like). Verdant IPA yeast because I've never made a bad beer with it. Getting low on stock, though, so I'm planning to top-crop the Verdant for next week's APA.

[dannyjed]

Brewing an old school WCIPA with Centennial, Amarillo, and Simcoe hops.


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[Village Taphouse]

Friday afternoon/evening I made a very simple lager with 65% Avangard Pils and 35% Swaen Munich 2.  Magnum hops to bitter and Hallertau Mitt late with a starter of Omega 113 Mexican.  It's fermenting nicely in the fridge. 

[fredthecat]

i finished my autistic, set-in-stone hard from months ago list of beers to brew and am finally free to dream again. very nice feeling

beer was a strong english ale made with verdant IPA

[chumley]

Very happy to report that I brewed for the first time in 2024, since I had total knee replacement surgery on January 8. As Denny says, life begins after 60, so I brewed a Belgian Strong/Tripel.

OG 1.075, 10 gallons.

10 lbs. Gallatin Valley Pilsener malt
10 lbs. Viking Pilsener malt
2 lbs. Viking Vienna malt

Mash in at 150°F for 90 min. Boil for 120 min.

2 oz. Challenger 60 min
2.5 oz. Willamette 45 min
4 oz. Strisselspalt
4 lbs sugar 20 min
1.5 oz. crushed coriander 10 min

Split between WY1388 Belgian Strong and WY3787 Westmalle into two fermenters.
Happy to report strong activity at 64°F. I will plug in a heat ribbon in the next day or two.

[denny]

Very happy to report that I brewed for the first time in 2024, since I had total knee replacement surgery on January 8. As Denny says, life begins after 60, so I brewed a Belgian Strong/Tripel.

OG 1.075, 10 gallons.

10 lbs. Gallatin Valley Pilsener malt
10 lbs. Viking Pilsener malt
2 lbs. Viking Vienna malt

Mash in at 150°F for 90 min. Boil for 120 min.

2 oz. Challenger 60 min
2.5 oz. Willamette 45 min
4 oz. Strisselspalt
4 lbs sugar 20 min
1.5 oz. crushed coriander 10 min

Split between WY1388 Belgian Strong and WY3787 Westmalle into two fermenters.
Happy to report strong activity at 64°F. I will plug in a heat ribbon in the next day or two.

Yum!

[Steve Ruch]

SMASH IPA: crisp #19 maris otter to 1.060, cashmere hops to 60 IBUs, and nottingham.

[goose]

Brewed my Saison on Sunday.

[Andy Farke]

I'm gearing up for a hefeweizen this weekend...62% wheat malt, 38% pilsner malt, homegrown Sterling hops (thanks, Dad!), and Munich Classic (Lallemand), aiming for 1.049 o.g. The last batch I did with this yeast was a bit "tame" for character when fermented ~64 degrees, so I'm going to do this one at 68. I'll do a rest at 113 for 20 minutes, 145 for 45 minutes, and 162 for 30 minutes.

[pete b]

I am definitely making a Session Braggot and probably at least one hydrogel this weekend.

[Andy Farke]

My hefeweizen is on the docket for tomorrow, but yesterday I brewed a blonde ale. 46% 2-row, 46% pilsner, 5% Munich I, 2% Caravienne, with Galaxy @10 min and 5 min, to hit 1.049 s.g. and ~16 IBU. I'm fermenting with dry WLP001 and will dry hop with 2 oz. Eclipse and 1 oz. Galaxy. This is modified after Gordon Strong's New World Blonde Ale recipe (from Modern Homebrew Recipes). It's called "Totality Blonde Ale," in honor of the eclipse (and because I could build on the pun with the selected hops).

[denny]

German pils today. Using Rahr Old World pils malt again, but this with a protein rest before a Hochkurz schedule.