[fredthecat]

some session mead is up next. im thinking more and more trying to hit right around 5% and no higher

[Village Taphouse]

Up next:  Another Mexican lager this time to get me close to Victoria.  I've made this beer for about 10+ years.  Avangard Pilsner Malt, Swaen Munich 2, flaked corn, Hallertau hops and Omega 113.  Here's a shot of a batch from 2020...

[Village Taphouse]

I posted a pic of a dark lager on the prior page and I had planned to brew it but I had a dark lager on tap and a dark ale on deck so I held off.  I think I will make that beer later this afternoon.  Pilsner, flaked corn, a bit of dark crystal and some Carafa III added at the end of the mash, Magnum and Hallertau and Omega 113.  Cheers Beerheads. 

[reverseapachemaster]

Retroactively posting for last weekend. I brewed a 60% pils/40% unmalted rye sour beer. It is lambic style, minus subbing rye for wheat, complete with turbid mash. I expected the early runnings around 113f and 126c to be goopy messes due to the rye but it wasn't any different from wheat. Aged hops in the boil were a mix of homegrown cascades from 2016 and a mix of low alpha German hops from 2017. Pitched 3278 and it will sit for probably 18-24 months before I get into it.

This beer is the start of resuming my sour blending program. The next beer will be the same thing but with unmalted wheat. The other two beers to join are a brown ale modeled off the oud bruin recipe in Wild Brews and a pale ale. All four beers will become continuous blends in their individual vessels.

[Drewch]

Retroactively posting for last weekend. I brewed a 60% pils/40% unmalted rye sour beer. It is lambic style, minus subbing rye for wheat, complete with turbid mash. I expected the early runnings around 113f and 126c to be goopy messes due to the rye but it wasn't any different from wheat. Aged hops in the boil were a mix of homegrown cascades from 2016 and a mix of low alpha German hops from 2017. Pitched 3278 and it will sit for probably 18-24 months before I get into it.

This beer is the start of resuming my sour blending program. The next beer will be the same thing but with unmalted wheat. The other two beers to join are a brown ale modeled off the oud bruin recipe in Wild Brews and a pale ale. All four beers will become continuous blends in their individual vessels.

That sounds awesome. As soon as I have a stable (temperature and location) space to store them, I hope to start something similar.

[Drewch]

Planned for tomorrow:

Extract Alabambic
Mixed-Fermentation Sour Beer

5.0% / 9.9 °P

Extract Batch Volume: 11 L
Boil Time: 30 min

Vitals
Original Gravity: 1.040
Final Gravity: 1.002
IBU (Tinseth): 11
BU/GU: 0.27
Color: 2.8 SRM


Extracts (1.18 kg)
1.02 kg (86.5%) — Briess Pilsen Light — Dry Extract — 2.1 °L
100 g (8.5%) — Briess Sparkling Amber — Dry Extract — 8.3 °L
60 g (5.1%) — Maltodextrin — Sugar — 2.8 °L — Boil — 30 min

Hops (14 g)
14 g (11 IBU) — Willamette 3.9% — Boil — 30 min

Yeast
1 pkg — Bootleg Biology Sour Solera Blend

Fermentation
Primary — 22 °C — 21 days
Secondary — 22 °C — 120 days

Carbonation: 3 CO2-vol

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