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Old 04-24-2009, 04:55 PM   #1
flyangler18
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Default 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
Date: 4/21/09



Size: 6.0 gal
Efficiency: 80%
Attenuation: 75.0%
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)
|=================#==============|

Ingredients:
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

Schedule:
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

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Old 04-24-2009, 05:03 PM   #2
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Yep, brewing a fresh batch of my blonde tomorrow, have plans on entering it into the Brewers Cup this year.

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Old 04-24-2009, 05:06 PM   #3
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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

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Old 04-24-2009, 05:07 PM   #4
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I'm making an Adnam's Strong ale clone... I still need the Lyle's.

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Old 04-24-2009, 05:12 PM   #5
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I am brewing up Yoopers Dead Guy Clone and have my Pacman yeast ready to go.

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Old 04-24-2009, 05:12 PM   #6
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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?

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Old 04-24-2009, 05:13 PM   #7
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I'll be doing up my base pale ale with some Victory thrown in. It's a grain school batch

First time with the barley crusher

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Old 04-24-2009, 05:16 PM   #8
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I'll be doing a Bells Two Hearted clone (v2.0) using harvested yeast, and some Centennial Blonde.

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Old 04-24-2009, 05:24 PM   #9
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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.

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Old 04-24-2009, 05:29 PM   #10
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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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