[blatz]

none for me this weekend - solace helles still needs another week to clean up after itself before I can keg it and make room for something else.

and a pinch of Carafa II or III

are you a proponent of the late addition method?  I got a comment from a judge that mentioned a slight roast character in my vienna - 4oz in 12gallons - pretty good taster if you ask me, but anyhow, I am wondering if that's my next fix?

[babalu87]

none for me this weekend - solace helles still needs another week to clean up after itself before I can keg it and make room for something else.

and a pinch of Carafa II or III

are you a proponent of the late addition method?  I got a comment from a judge that mentioned a slight roast character in my vienna - 4oz in 12gallons - pretty good taster if you ask me, but anyhow, I am wondering if that's my next fix?

I only did it because the beer needed it.
Used Carafa II because thats all I had/could get at the time and there was a difference so at the suggestion of a friend I tried that.

[rjharper]

Kicking off a Wheat, kegging a Nut Brown, and lagering a Kolsch.  Probably drinking a few too...

[shawnx86]

Brewing up an organic Belgin Wit for the summer grass cutting season.

[dtblank]

Going to try to brew an APA or IPA if I have time.  Bottling a saison and a blackberry wit. 

[skyler]

Saturday I'm brewing what I'm calling an ASB - it's an amber-colored 1.058-ish beer brewed to about 50 IBU with exclusively Mt. Hood hops,  and 1272.

10lbs GW 2-row
1 lb Thomas Fawcett 55L
4 oz Thomas Fawcett 165L
4 oz Victory

US Mount Hood    4.6 % AA    1.50 oz  FWH
US Mount Hood    4.6 % AA    2.00 oz  60 Min From End
US Mount Hood    4.6 % AA    0.50 oz  30 Min From End
US Mount Hood    4.6 % AA    2.00 oz  At turn off

Mash at 150F for 60 min
1272 (fermented around 63F)

Then Tuesday I'm brewing what I'm calling "New World Pale Ale" - a hopbursted APA with Simcoe and Nelson Sauvin.

[lazydog79]

A California Common for me this weekend.  It's supposed rain buckets in central IL, so I guess I'll be in the garage 

[redbeerman]

Been waiting

10 gallons of Hefe
5 for me and 5 for when the club comes over to brew the annual group brew.

I wont brew 10 of that anymore unless it has a home, once its been on tap about three weeks it loses something

Recipe please.  Mine seems a little too light bodied.

Are you doing a decoction mash?
To me the beer is a bit thin and lacking character without it.
I wont brew a Hefe/Dunkelweizen unless I have the time to dedicate to a decoction mash.

What yeast are you using?
Whats the fermentation temp?

Off the top of my head its a split of 55/45 wheat/pils malt as the base grain with some Caramunich/Crystal and a pinch of Carafa II or III

WLP300 for the yeast.  Just wheat and pils malt for grains.  No decoction.  After it has become fully carbonated it seems much better, but I will take you up on your suggestion.  What is your decoction schedule, infuse in the 120s and decoct to 150ish?

[mnstorm99]

Not brewing...I think next weekend is more likely (what to do....hmmm).  I am going to keg my IPA, and try to kill my 2 Below clone (as good as it is) so Kolsch can go in the kegerator for visitors.

[Pawtucket Patriot]

I think I may brew an Oberon clone on Sunday.  I've got a nice culture of Oberon yeast just waiting for it.

[BrewingRover]

I think I may brew an Oberon clone on Sunday.  I've got a nice culture of Oberon yeast just waiting for it.

What's your recipe? There's an outline in Brewing with Wheat but I haven't worked one out yet. Stan says they use their house yeast in that beer, which surprised me.

[Pawtucket Patriot]

I think I may brew an Oberon clone on Sunday.  I've got a nice culture of Oberon yeast just waiting for it.

What's your recipe? There's an outline in Brewing with Wheat but I haven't worked one out yet. Stan says they use their house yeast in that beer, which surprised me.

My recipe is based on data that was originally published in Zymurgy several years ago and information directly from a brewer at Bells.  The only real difference in my "clone" is that I sub Magnum hops for the bittering addition in order to economize my hop supply.  I hear that Bells has been using Sterling in Oberon for the last few years though.

Bell's Oberon Clone
6-D American Wheat or Rye Beer

Size: 5.15 gal
Efficiency: 80.0%
Attenuation: 78.0%
Calories: 186.91 kcal per 12.0 fl oz

Original Gravity: 1.056 (1.040 - 1.055)
Terminal Gravity: 1.012 (1.008 - 1.013)
Color: 4.29 (3.0 - 6.0)
Alcohol: 5.77% (4.0% - 5.5%)
Bitterness: 25.7 (15.0 - 30.0)

Ingredients:
5.5 lb 2-Row
3.8 lb White Wheat
1 lb Caramel Malt 10L
.40 oz Magnum (12.1%) - added during boil, boiled 60 min
.50 oz Saaz (5.9%) - added during boil, boiled 20 min
1.5 L   Bell's Oberon Yeast

Notes
Single infusion batch sparge
- .25 tsp lactic acid added to mash
- 13.7 qts @ 164 ==> Saccharafication @ 151 [60 min]
- 5.84 qts @ 212 ==> Mashout @ 165 [10 min]
- 14 qts Sparge H2O @ 185 ==> Sparge @ 170 [10 min]

Ferment between 70-74

[1vertical]

2 brews on the agenda b/c the weather is yuk

Gotta brew some more rochefort to fill the harvest space left
after I pull 5 gallons out of the Oak Solera...

AND

I wanna get a big Barleywine going so It can sit long time in 2ndary
My Hog Heaven  (Avery) clone attempt.

Like
18 lbs of 2 row pilsner (1.080 OG)
1 lb of Crystal 75
Low mash temp
90 min Boil
and Lots and Lots and Lots of Columbus

[novabrew]

I doing a Kolsch and maybe if I have time another batch of Fred Bonjour's Amarillo Pale Ale.

[Thirsty_Monk]

Brewing California Common this Sunday