So who's brewing this weekend?

all set up and cleaned to do a belgian strong dark, an english bitter, and an english pale ale

camus said:

Currently mashing this:

https://www.homebrewtalk.com/f69/mad-hatter-ipa-clone-67134/


Crappy and rainy out, not too cold though, got a fire in the fireplace and kids are enjoying movie night. Son keeps sampling grain like it is popcorn though.

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Quoting myself, done and beat. I prefer morning brew sessions.

I wish I had a wood burning fireplace. I miss those.

camus said:

Quoting myself, done and beat. I prefer morning brew sessions.

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I hear ya. Just wrapped mine up and lit into a Rocky Patel. Next session starts no later than 10am (with beer)! Cheers!

Doing the AHS anniversary IPA tomorrow, The AHS american pale ale on sunday, and a batch of skeeter pee sunday.

Brewing a Belgian Dopple tomorrow morning. I've never played with candy and sugar in my beer before... should be interesting!

Just kegged my APA and Hefe, made with rye. Going to brew with BankerJohn tomorrow. Doing a 10 gallon Pilsen/Vienna APA with Hallertaur and fermenting with S-05.

Racking pils to carboy.
Triple needs another week fermentation in bottle before cold aging still a little sweet after 10 days, carbonation ok. Adding water at bottling didn't do much harm.
Tempted by Graham's cider recipe. If I make now should be ready for summer.
Might do a trial gallon of Ginger beer coz I think it'll take a few to get it how I like it: west indies style.

Transfer 10 gallons of lambic, was on primart for 6 months, split into 4 2.5 gallon. Rack one on apricot, one on cherry, two left as is. Great taste, sour like a gueze. So happy they came out well. Use wyeast lambic blend. Boild a flanders red now, going on the lambic yeast cake. Tried a multi step mash, was more like a ramp mash. Still got 85% efficency.

Doing a Wit right now!

Brewing a Bavarian Dopplebock tomorrow. Decoction, of course, so it will be a long day. Also I have to keg a belgian pale/blonde and then rack my belgian quad on the cake hoping to unstick the fermentation. And last, but not least, transfer my vienna lager from a lagering keg to a serving keg. Oh yeah, I also need to check my American Light Lager to see if it's ready for lagering. Since I assume it is, I will probably be transferring that to a lagering keg as well. Like I said, it's going to be a long day and I doubt I get the lawn mowed.

Racked my ahs maiback and stout to the carboys and now brewing sam adams cream stout clone from ahs, and then one of the other kits from ahs just don't know which one im gunna do yet

waiting on my first ever Hefeweizen to boil

Decided on ahs english brown

Mini-mashing (my 2nd try) Edwort's Haus Pale right now!

Just finished brewing up a batch of Mr Denny Conn's Bourbon Vanilla Imperial Porter. House smells AWESOME!!! And came in at 1.084... Blowoff tube goin on this one!

I'm brewing an experiment tomorrow. Hope it goes well.

I was out for a night walk and I noticed a familiar smell in the air. At first it was like caramelized raisins. The further I walked the more complex it got. Slowly the scent of cloves entered the picture and enhanced the sweetness of the raisin scent that then started to mingle with a smooth smokiness of burning wood. (Ahhh smells of the city.)

All of this together was subtle, but with complex layering that I thought would be great to capture in a beer. We'll see if it works.

A solid day's work. Chinook IPA dry hopped and in the secondary, Dry Irish Stout and Scottish 60 Shilling in the primaries. #winning

Strike water hits the mashtun at 9:00 am tomorrow.

Brewing a weizenbock.

White wheat, Munich, and wyeast 3068

I didn't brew today, but I bottled 6 gallons of wine, kegged a pumpkin ale, transfered another batch to secondary to dry hop,and bottled 2.5 gal of Apfelwine. Well I did throw together a Mr. Beer batch cause I had it lying around, so I sorta brewed.

8g IPA mashed/sparged to brew up in the AM.

just mashed in a pilsner for the contest in New York city!

redsox1 said:

just mashed in a pilsner for the contest in New York city!

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NEW YORK CITY!..... Get the rope

sorry couldnt pass up on that one

Getting this one going at noon.

Golden Talon Double IPA
Brew Type: All Grain Date: 4/17/2011
Style: Imperial IPA
Brewer: GryphonBrew
Batch Size: 5.50 gal
Assistant Brewer: Dad
Boil Volume: 8.21 gal Boil Time: 120 min
Brewhouse Efficiency: 75.00 %

Brewing Steps Check Time Step
4/17/2011 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 10.75 gal water for brewing
-- Prepare Ingredients for Mash

Amount Item Type
4.0 oz Rice Hulls (0.0 SRM) Adjunct
13 lbs 2.7 oz Pilsner (2 Row) UK (1.0 SRM) Grain
1 lbs 12.2 oz Rye, Flaked (2.0 SRM) Grain
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain

Mash In: Add 20.23 qt of water at 171.3 F
90 min - Hold mash at 155.0 F for 90 min
-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 5.70 gal of 168.0 F water.
-- Add water to achieve boil volume of 8.21 gal
-- Estimated Pre-boil Gravity is: 1.062 SG with all grains/extracts added

Boil for 120 min Boil Ingredients
Boil Amount Item Type
90 min 3.00 oz Warrior [16.00 %] (90 min) Hops
40 min 2.00 oz Magnum [14.40 %] (40 min) Hops
10 min 2.00 oz Columbus (Tomahawk) [14.20 %] (10 min) Hops
5 min 1.00 oz Centennial [10.30 %] (5 min) Hops

-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.50 gal
-- Siphon wort to primary fermenter and aerate wort.

-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale

4/17/2011 Measure Original Gravity: ________ (Estimate: 1.078 SG)
4/17/2011 Measure Batch Volume: ________ (Estimate: 5.50 gal)
14 days Ferment in primary for 14 days at 68.0 F
5/1/2011 Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 68.0 F

-- Add Ingredients to Fermenter
Amount Item Type
2.00 oz Warrior [15.80 %] (Dry Hop 3 days) Hops
2.00 oz Centennial [10.30 %] (Dry Hop 3 days) Hops

Just woke up, mashed in last night about 11:00 pm. My stainless steel coleman cooler will lose 5 degrees the entire night, if that! Overnight mashing is great, just great!!


Batch Size: 11.00 gal
Boil Size: 13.29 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00


Ingredients

Amount Item Type % or IBU
13.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 73.49 %
1.50 lb Golden Promise (4.0 SRM) Grain 8.48 %
1.50 lb Oats, Flaked (1.0 SRM) Grain 8.48 %
1.13 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 6.39 %
0.56 lb Special Roast (50.0 SRM) Grain 3.17 %
1.00 oz Columbus (Tomahawk) [14.50 %] (60 min) Hops 25.4 IBU
1.00 oz Cascade [4.80 %] (60 min) (Mash Hop) Hops 1.7 IBU
1.00 oz Williamette [4.80 %] (60 min) (Mash Hop) Hops 1.7 IBU
3.00 oz Williamette [4.80 %] (1 min) Hops 1.1 IBU
1.00 oz Cascade [4.80 %] (1 min) Hops 0.4 IBU
22.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc



Beer Profile

Est Original Gravity: 1.043 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.15 %
Bitterness: 30.2 IBU
Est Color: 11.3 SRM


Mash Profile

Mash Name: My Mash Total Grain Weight: 17.69 lb
Sparge Water: 7.92 gal Grain Temperature: 55.0 F
Sparge Temperature: 168.0 F TunTemperature: 55.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

My Mash Step Time Name Description Step Temp
40 min Step Add 30.96 qt of water at 169.6 F 155.0 F






Notes

1 gallon WLP007 Starter, at 2 tsp gypsum to boil to harden water

redsox1 said:

just mashed in a pilsner for the contest in New York city!

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What contest in NYC?

mikeysab said:

What contest in NYC?

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Pilsner Urquel contest.

I woke up early and brewed with a buddy who wanted to get into brewing but wasnt sure how easy it could be.

I showed him the easiest way to start and we worked with amber dry malt extract, styrian goldings and EKG. It was fun stoking someone's enthusiasm for brewing and nice to do an easy brew compared to all grain.

To switch it up a bit I threw in about a pound of brown sugar.

Should be a good brew.

Brewed up Jamil's Nutty Man Brown Ale yesterday. It all went pretty well, got 81% efficiency with my new mill... pitched wyeast 1968 @ 65 degrees, and fermentation seems to be going well.

Getting ready to dough in my Devil wears Nadda Golden Strong Ale. 13kg of grain to mash. should make for some fun.:rockin:

Gonna brew up 11G of BM's blonde Ale today... That beer turned out to be pretty dern good after sitting in the keg for a month or two.......

Mashing for my summer APA this morning... 2row, touch of honey malt, fairly light on the cascades, us-05 - simple and refreshing!

This morning I have going the AHS 20th Anniversary Hefeweizen, and then the IPA. Can't wait to see how they turn out.

Tuesday will be my day; brewing a summer ale as batch number two. Memorial Day weekend here we come!

20 minutes into my boil for a batch of Summer Citrus Wheat.

Doing a variation on a Two Hearted clone that is on HBT. Here's what I'm doing:

Recipe: Two Fisted Ale #2
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.071 SG
Estimated Color: 5.5 SRM
Estimated IBU: 85.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.86 %
2.50 lb Vienna Malt (3.5 SRM) Grain 17.24 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.45 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3.45 %
1.00 oz Centennial [10.30 %] (Dry Hop 5 days) Hops -
2.00 oz Centennial [10.30 %] (60 min) (First WortHops 64.2 IBU
1.25 oz Cascade [5.00 %] (Dry Hop 5 days) Hops -
0.50 oz Centennial [10.30 %] (30 min) Hops 11.2 IBU
1.00 oz Centennial [10.30 %] (10 min) Hops 10.6 IBU
0.50 oz Centennial [10.30 %] (5 min) (Aroma Hop-SHops -
1 Pkgs SafAle American Ale (DCL Yeast #S-05) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 14.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 4.53 gal of water at 171.2 F 154.0 F

Demon said:

20 minutes into my boil for a batch of Summer Citrus Wheat.

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I have this one in a keg conditioning out for another week since I primed it with corn sugar. The gravity sample tasted very nice. I used S-05 too...

I'm brewing a Beligan style Dubbel for the third time in the past 1.5 month. The first brew my fermenter fell out of the carboy holder and shattered in my garage. The second brew the fermenter temp got a bit out of control and will be soured w/ Brett. Or at least that's what I'm thinking. The third brew today went well. But, i have noticed that my efficiency has gone down close to 10% due to using a power drill instead of my hand crank. Not to happy about that......

Just pitched yeast on a stout with coffee, chocolate, and blackprinz malts. Add some Yakima magnum and Mt Hood, and we are good to go!

I just kegged my brown, racked my all chinook ipa on to an ounce and a half more chinook, and sampled my "damn porter"...all samples were delicious! It's really nice to have so many good beers filling up the pipeline!