Anyone Brewing Today?

Im making a Hoppy Amber Ale!

Amber Ale

Style: Amber Ale
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 6.34 gal Boil Time: 60 min
Brewhouse Efficiency: 75.0 %
Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 74.7 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.3 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.0 %
0.63 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.1 %
0.45 lb Honey Malt (25.0 SRM) Grain 3.6 %
0.33 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.6 %
0.05 lb White Wheat Malt (2.4 SRM) Grain 0.4 %
1.00 oz Hallertauer [4.80%] (60 min) Hops 16.1 IBU
1.00 oz Cascade [5.50%] (10 min) Hops 6.7 IBU
1.00 oz Hallertauer [4.80%] (10 min) Hops 5.8 IBU
1 Pkgs Northwest Ale (Wyeast Labs #1332) [Starter 2000 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.067 SG (1.045-1.060 SG)
Measured Original Gravity: 1.067 SG
Estimated Final Gravity: 1.020 SG (1.010-1.015 SG)
Measured Final Gravity: 1.020 SG
Estimated Color: 15.3 SRM (10.0-17.0 SRM) Color [Color]
Bitterness: 28.6 IBU (25.0-45.0 IBU) Alpha Acid Units: 1.0 AAU
Estimated Alcohol by Volume: 6.2 % (4.5-6.0 %) Actual Alcohol by Volume: 6.1 %
Actual Calories: 305 cal/pint

I just mashed in on a IIIPA/Barleywine. I don't have any fancy software, but here's the grain bill:
8.5 lbs 2-row 8.5 x 30 / 5 = 51
1.5 lb Crystal 40L 1.5 x 30 / 5 = 9
9 lbs LME 9 x 37 / 5 = 66.6
total: 1.126
est O.G. 1.126 - est F.G. 1.022 = 0.104 -> ABV 13.6% :rockin:
hop schedule:
4 oz high AA (Columbus/Nugget) bittering 60 min
4 oz flavor/aroma (Amarillo/Cascade/Willamette) 20-0 min
4 oz dry hop/hop tea

I'll probably add the extract around 15 min left in the boil.

It is a Double Day. Just finished The Grinch, my spiced Christmas Belgian Dubbel and now I am starting on an all Maris Otter Pale ale with Magnum, Willamette, and Cascade. In between the two, I cracked open a bottle of my wheatwine. Wow, it is like drinking honey wheat bread with a 13%ABV kick. All in all it is a good day.

Not today, but just finished a marathon brew weekend in preparation for my wife and I's graduation party next month... finally!!! Brewed my Tasmanian Diva Dry Stout (my chocolate lab Guinness's nickname), Baccalaureate Pale Ale, Colorado Cream Ale (Thank you for the recipe Brad, Brewmaster at Pagosa Brewing), and a Moose Drool clone (I was gonna change the name but I don't think the original can be surpassed!). I am freakin worn out, but pretty damn proud of myself too!

Pitched 2 packets of Safale 05, rigged blowoff, O.G. 1.110, can't wait to see what's happening in the morning.
here's the hop schedule I ended up going with:
60 min 2 oz Nugget 13%, 2 oz Columbus 13%
10 min 2 oz Amarillo 7%
0 min 2 oz Amarillo 7%
using Palmer's formula (I added all the LME at flameout):
AAU (60) = 2 oz x 13 = 26 AAUs of Nugget, Columbus
AAU (10) = 2 oz x 7 = 14 AAUs of Amarillo
utilization at 60 min in 1.070 wort: 0.193
utilization at 10 min in 1.070 wort: 0.070
IBU(60) = 26 x .193 x 75 / 5 = 75 Nugget
IBU(60) = 26 x .193 x 75 / 5 = 75 Columbus
IBU(10) = 14 x .070 x 75 / 5 = 15 Amarillo
total: 165 IBU

I love that feeling, like a 5-yr old w/ a chemistry set!!! I pitched my last batch straight onto a yeast cake from a previous batch, hooked the blowoff up, stuck it in my broken fridge fermentation chamber, and by morning the house was thumpin like the telltale heart... its ALIVE mwah ha ha ha!!!
What was your malt bill to balance that hop bomb? I love it!!! My FIL thinks I have a problem...can"t brew anything w/o a buttload of hops! I do like it bitter. Forgot my Cascadian recipe (Yankee Killer Texas CDA) in the list above as I bottled it, not brewed it this weekend--Tastes like grapefruit!!!

Nice Poe reference! Malt bill is up above in post #2. I have tried brewing a few other less hoppy beers, but I keep coming back to the hops. I tasted the sample I drew off for the gravity measurement, and boy howdy, it was bitter. This'll need to be aged a bit to mellow that out. I plan to try the hop tea technique, see how that goes.

A day late, but I'm brewing today! Just mashed in! https://www.homebrewtalk.com/f69/arrogant-bastard-clone-71867/

Grains

15.00 lb Pale Malt (2 Row)
0.50 lb Aromatic Malt
0.50 lb Biscuit Malt
0.50 lb Caramunich Malt
0.50 lb Special B Malt

Hops
1.00 oz Chinook [13.00%] (60 min)
1.00 oz Chinook [13.00%] (45 min)
1.00 oz Chinook [13.00%] (2 min)

Mash in with 5.31 gallons of water to mash at 154º

Drain mash water
batch sparge once with 3 gallons of 180º water.
batch sparge again with 3 gallons of 180º water.

Modified Mash volume to 5 gallons because I lost a lb of grain when my grain mill slid off the top of my round cooler. Hit 154 on the freakin nose (with 190 degree water and beersmith mash adjustment calculator!)

Didn't making a starter but I'm thinking about pitching 2 packets of Notthingham instead of 1. We'll see what brix/sg I come up with post boil.

Thinking about brewing tomorrow for veteran's day as well. I have the grains for https://www.homebrewtalk.com/f69/bells-two-hearted-ale-clone-close-they-come-91488/ (I really want to have an IPA on tap once I get my kegerator up and running!)

November, Care to post your Dubbel recipe?

Missed my first sparge temp (got 163 instead of 180) cranking up the rest of the water for my second sparge.