[HopDen]

American Lager.  All of the ingredients are American except the yeast (2124).  Briess Full Pint Pilsner, Briess Bonlander Munich, flaked corn and Edelweiss hops.  The clarity is better than the picture looks... it's schputzy here today. 

That looks amazingly delicious right now! Maybe share the recipe and process?!?

Also, did you use the bio fine on this batch? I know you mentioned some issues with it in an earlier post. The clarity on this looks great!

[Village Taphouse]

The recipe was 80% Briess Full Pint, 10% Bonander Munich and 10% flaked corn.  About 20 IBUs of Edelweiss at the start of the boil and another ½ ounce added with 5 minutes left.  2124.  This beer *DID* have Biofine added to the keg just before the beer was transferred but the beer was basement temp which I think might be the issue.  I added a gel solution to this beer (and SIX kegs total) last Sunday and this beer cleared up nicely.  I don't think it's a gel vs. Biofine issue as much as it's a cold beer vs. basement-temp beer issue.

[BrewBama]

Summer Ale

[Village Taphouse]

Summer Ale

IT'S CORONA!! 

Please tell the audience what you did here.  I'd love to know the recipe. 

[BrewBama]

LOL. Not quite but tastes damn close so I stuck a lime wedge on it. After the photo I squeezed (Squoze?) the lime into the beer. Not bad.

I got the recipe from the book the Brits call the “Bible” (HomeBrew Beer by Greg Hughes).

Mashed 92% GW Pale malt w/ 1 tsp CaCl in the MLT using 5 gal liquor w/ 1/2 tsp Brewtan B (of the 9 gal distilled spiked with 1/8 tsp 10% Phosphoric acid to create brewhaus liquor).

After the 60 min mash I increased to mash out temp and added 8% GW C40 for 15 min steep.

Lautered and then batch sparged with the remaining 4 gal brewhaus liquor (of the 9 gal that was spiked with 1/8 tsp 10% Phosphoric acid) for remaining 15 min steep (30 min total steep).

Lautered and at the boil I added 2 tsp gypsum, 1/2 tsp epsom salt, and 1/4 tsp sea salt, 10 IBU EKG and 8 IBU Progress at 60 min.

8 IBU EKG and 6 IBU Progress at 30 min.

1 whirlflock at 5 min, 2/3 oz EKG at FO.

Fermented at 66*F avg for 4.33 days S-04 (deviated from my normal Bry-97).

Kegged 12 Apr. Carbed/Cold Crashed/Matured simultaneously in the keg. Tapped 24 May.



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[Village Taphouse]

Nice... making beer is fun.  That should be on a t-shirt. 

[Village Taphouse]

My version of New Glarus' Two Women.  They describe it as a "German Country Lager".  Two malts, one hop.  I put this on tap last night and had a had a house full of people today... it might be very light at the moment.

[fredthecat]

strong ale with BRY-97 and prominent northern brewer hops



porter

[Megary]

Cream Ale




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[Village Taphouse]

Cream Ale

Ooh, that looks nice on a sunny day!  Beautiful. 

[Megary]

Ooh, that looks nice on a sunny day!  Beautiful.

Thanks!  I went for another and the keg kicked.   

[Village Taphouse]

Vienna Lager made with 838.  This is a recipe I got from a brewery (The Tap) in Bloomington, IN where my daughter went to school.  He was nice enough to give it to me so I had to make it.

[Jaykayray]

Quick wheat beer i made from extract. After first tasting I felt it needed a bit of citrus, lemon was what I had and it worked out just

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[HopDen]

Vienna Lager made with 838.  This is a recipe I got from a brewery (The Tap) in Bloomington, IN where my daughter went to school.  He was nice enough to give it to me so I had to make it.

I'm not certain if it's the background lighting that is giving a false sense of color but regardless, that color is fantastic looking!! Beautiful looking beer and the clarity is spectacular.

[ynotbrusum]

My Helles - sweaty glass.


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