So who's brewing this weekend?
Time for the weekend roll call:
I'm brewing a historic porter this afternoon after I kick off for the day:
1850 Whitbread London Porter
23-A Specialty Beer
Author: Durden Park Circle
Size: 6.0 gal
Calories: 212.88 kcal per 12.0 fl oz
Original Gravity: 1.064 (1.026 - 1.120)
Terminal Gravity: 1.016 (0.995 - 1.035)
Color: 25.72 (1.0 - 50.0)
Alcohol: 6.29% (2.5% - 14.5%)
Bitterness: 60.8 (0.0 - 100.0)
5000 g Maris Otter Pale Ale Malt
1000 g Brown Malt
300 g British Black Patent
1.5 oz Galena (13.0%) - added during boil, boiled 60 min
1.0 ea Fermentis S-04 Safale S-04
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Dough In - Liquor: 4.0 gal; Strike: 166.49 °F; Target: 152 °F
01:03:00 Saccharification Rest - Rest: 60 min; Final: 152.0 °F
01:33:00 Lautering - First Runnings: 0.0 gal sparge @ 150 °F, 10 min; Sparge #1: 2.65 gal sparge @ 180 °F, 10 min; Sparge #2: 2.65 gal sparge @ 180 °F, 10.0 min; Total Runoff: 7.86 gal
Results generated by BeerTools Pro 1.5.2
Yep, brewing a fresh batch of my blonde tomorrow, have plans on entering it into the Brewers Cup this year.
yes, first AG brew. I've spent the past 3 weeks putting together my equipment. And of course, I pick an Imperial IPA with 16# of grain :D
I'm making an Adnam's Strong ale clone... I still need the Lyle's.
I am brewing up Yoopers Dead Guy Clone and have my Pacman yeast ready to go.
Doing a Hefe on Saturday. Pretty simple: 50% Wheat malt, 1# of Lt. Munich and rest Pils to hit ~1.048. WLP300 yeast in 3 qt. starter. About 12-15 IBUs using Hallertau. Little to no late hop additions. Haven't decided on mash schedule...probably dough-in to rest @ 122 F for 10-15 minutes then infuse to 150 F or so for an hour.
Then I'll use the cake for a DunkleWeizen in a week or two. Or should I try my hand at top-cropping?
I'll be doing up my base pale ale with some Victory thrown in. It's a grain school batch:rockin:
First time with the barley crusher:ban::ban::ban:
I'll be doing a Bells Two Hearted clone (v2.0) using harvested yeast, and some Centennial Blonde.
I will be brewing a Wee Heavy on Sunday. This will make three brew days inside of three weeks, and will be my first really big beer.
Damn right I'm brewing this weekend! It's going to be 85 degrees in Philadelphia. I will be brewing outside with some of my buddies and I don't have to pay. My one buddy offered to buy ingredients! So we will be hauling the TV outside, drink beer, watch the NFL draft, and brew! Got to love weekends!
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