flyangler18

Recipes 

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

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Whiskey

Recipes 

Yep, brewing a fresh batch of my blonde tomorrow, have plans on entering it into the Brewers Cup this year.

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Insert catchy signature here....

krausenmustache

Recipes 

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

chumprock

Recipes 

I'm making an Adnam's Strong ale clone... I still need the Lyle's.

humann_brewing

Recipes 

I am brewing up Yoopers Dead Guy Clone and have my Pacman yeast ready to go.

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

SpanishCastleAle

Recipes 

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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Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

BrewBrain

Recipes 

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

LooyvilleLarry

Recipes 

I'll be doing a Bells Two Hearted clone (v2.0) using harvested yeast, and some Centennial Blonde.

DuckAssassin

Recipes 

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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Primary 1) Empty
Secondary 1a-f) - 2 gallons Traditional Mead, 4 Gallons Melomel, 2) Wee Heavy Widgeon Ale, 3) Pintail Pale Ale
Bottled - Amber Ale, TheJadedDog's All Amarillo IPA x2, Apfelwine, Wit Bier, Stout, Pintail Pale Ale (V1-Cascade, V2-Amarillo), Graff

sundaybrewingco

Recipes 

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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“You can't be a real country unless you have a beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.” -Frank Zappa