So who's brewing this weekend?

Made a @Miraculix Classic English Ale (here)

Aaaaaaaaaand picked up more walnuts

that's a shed sized pile beside my shed, and the trees are still not finished dropping

BongoYodeler said:

Sounds good.
No way I could brew that much on my stove.

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It was tight. I only try for 6 gallons when it's a lower gravity beer. I use an 8 gal Megapot on the stove, with a 1500W bucket heater stick to help get it to a boil.

I mashed in with 6 gallons water, BIAB, hoisted out and added another 2 gallons. Preboil was 7.25 gal, so a few drops of Fermcap-s helped.
Racked 6 gal into the fermenter.

Hoping to get a small batch of SMASH Pils brewed this weekend, 100% Barke Pils and Saphir hops.

Will be brewing an American Porter. Adjuncts include chocolate malt, Special roast, Carafa III, Crystal 60.

If I can get my NEIPA crashed and kegged in time, I might do my Christmas doppelbock this weekend.

Pilsner, Munich II, Melanoidin, CaraMunich II and a touch of Carafa Special. 8.4% ABV targeted, with 26 IBU of Hallertau Mittelfrueh.

8kg grain bill so pushing the upper limits of my BrewZilla. Might need to be a reiterated mash...

Hoping to fit in a chocolate porter.

Strike water heating for a Left Hand Milk Stout clone - toasted coconut version.

Roggenbier today, found the recipe on Beersmith plus some minor tweaks
Briess Rye 41.4%
Voyager Compass 33.2%
Voyager Munich 18.3%
Joe White Choc 3.1%
Rice Hulls 4%
Hallertauer at 60 to 12.1IBU
Hallertauer at 15 to 7.8IBU
What ever wheat beer yeast I have in the freezer


Original recipe was Krekal Roggen, which had oats in it, which I removed as once I put in the malt I was using had an estimated 6.2% abv, currently aiming for a 5.2% so 1.055 SG and 1.015 FG

Mashed at 66.7C for 75mins


This is done as a single batch in a 1v (2nd brew using it), will probably do a tripple batch neipa in my 3v this weekend (first time using my 170L kettle)


Got the case swap in two weeks and we are doing the latest version of Dr Sumurtos Golden ale (Rye) 18 Cubes worth (circa 450L batch size)

Just mashed in on an all grain gluten free IIPA to be hopped with w/ Chinook & Simcoe. Will ferment with Conan.

Been absent for a bit, work and life getting in the way. This morning trying another batch of rice lager; first one turned out to be a dumper, not sure why. Possibly that I used regular rice, it didn't want to cook, and I ended up scorching some of it. Oh well, try again. This time using minute rice.

seatazzz said:

Been absent for a bit, work and life getting in the way. This morning trying another batch of rice lager; first one turned out to be a dumper, not sure why. Possibly that I used regular rice, it didn't want to cook, and I ended up scorching some of it. Oh well, try again. This time using minute rice.

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IDK if you have a microwave, but the rice setting cooks it perfectly on mine.

Hoppy2bmerry said:

IDK if you have a microwave, but the rice setting cooks it perfectly on mine.

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I tried it in my rice cooker first, no joy. Then I did it on the stove, that's when I scorched it. Oops.

Brewed a Bullwinkle Brown today. I’m thinking I should put together a recipe for an RIS and call it “Boris‘s Badenof”.

Chocolate Milk Porter. Easy brew day(s). Mashed in Friday night, brewed early Saturday morning. Mashed full volume in that 10g pot at 154. Placed it in my oven overnight set to 155. 7:30 this AM it was 148. Only having to boil, chill, and clean up this AM made for a relaxing session. Measured out the grains earlier in the week. Milled them and mashed in while the bride was at bookclub.

Brewed up an adaptation of Franciscan Wells Irish Pale Ale. It’s pretty similar to SNPA. The key characteristic is the combination of German Tettnanger for a floral/herbal note and Citra to give new world citrus and tropical aromas. Chico strain yeast (I’m using Flagship) gives fruit esters, too.
Last batch was one of my best.

Lots of nectarine blowing off airlock right now.

Did a 5 gallon doppelbock, came in at an OG of 1.116. Dumped it on a Vienna Lager yeast cake I kegged the day before. Also got a 4 gallon parti-gyle off it. A cold black IPA, mosaic only - OG 1.049.

Took a couple of weeks off. Then yesterday, Blueberry Kolsch. Today, cream ale. This evening, hop water.

I‘m mashing a Belgian IPA right this moment. Going to try using Wyeast 3787, and 25% unmalted wheat.

Brewing a SMaSH Lager. Two row and Cascade. Underletting the mash now.

5.5 gal to the fermenter. Beersmith predicted .049.

Making Lil Sparky's nut brown ale. If all goes well i may make another batch with a different yeast next week.

I'll be in the brewery after coffee and breakfast. Brewing SpaceX Amber again.

The Starship might launch again this month.

I'm going to attempt to brew the Ukrainian Imperial Stout I was planning months ago. Now that the flood damage has been repaired, and no rain in site, things are looking in my favor! (Knocks on wood).

Brewing a gluten free NEIPA:

4L Rice malt
Pale oat malt
Ivory teff
Flaked oats
Caramillet malt

Nelson
Riwaka
Citra

London Fog (dry)

Cold mash, circulating 40 F water through 6 pounds of Briess MaltGems for an hour.


First step in a low-ABV IPA.

3g WC IPA based on the Westie from the craft brewing channel. Back to brewing after a summer hiatus. Mash out in progress. Smells great

After making a low-alcohol beer with a cold steep/mash/whatever, you can use the steeped grains as an adjunct in another beer. So I brewed back-to-back batches today. Second one will be an adjunct lager with Pekko, Contessa, and Lorien.

I was hoping to be brewing my first all-grain Ordinary Bitter but the USPS lost my shipment of ingredients. Thankfully BrewHardware is going to replace my order so now I'll have to wait until next weekend.

Managed to get a pale ale with citra and southern tropic hops done before my clock reached 1 year since the last time I brewed.

There is something wrong in paradise and it isn't the constant power cuts...

Me, first time using Crisp #19 maris otter. Smells awesome.

I brewed a 2.5 gallon batch of my take on the recent Stout recipe that Treehouse put out on YouTube. I took the amounts listed by Treehouse for the 5 gal batch, and divided them in half for my batch. I targeted 35 IBUs. The Treehouse video describes a 5.5% to 7% beer, but the amounts listed push it to the upper end (or above) of that range for me. My beer will be at the upper end of American Stout for Gravity, ABV and Color, but right at the lower end for IBUs. My malts are pretty close to Treehouse recipe, with a few tweaks for what I had on hand. - Recipe - BeerSmith Cloud

I got 2.7 gals at 1.073, so I will call that a win! The beer seems very dark and roasty in character. I added 1g of Baking Soda to try and boost the mash pH, but I came in a bit lower than I would have liked. Predicted was 5.47, and I measured 5.29 in the mash (and 5.13 post boil). That is likely fine. I pitched a pack of US-05.

Ayzala said:

I'm going to attempt to brew the Ukrainian Imperial Stout I was planning months ago. Now that the flood damage has been repaired, and no rain in site, things are looking in my favor! (Knocks on wood).

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So.. With the fermenter in the fridge I'd call the day a success.

The only issue I had was that my pump crapped out, or should I say, never got started! I had to go back to the good old days of letting gravity do all the work (I did need a little help getting the mash tun above the boil kettle). I opened up the pump head, and it appeared to be clean, spun freely, so I don't know what is up with it.

Considering no recirculation I still hit my numbers, actually exceeded by a bit, 1.085 vs 1.082 miracles do happen.

I didn't get any pictures of the brew day but will definitely post a picture in the "What are you drinking now thread" in a few months.

Thanks for reminding me that I need to replace the thrust washers on my 815PLs after barely getting through the brew day Friday

Cheers!

Steveruch said:

Me, first time using Crisp #19 maris otter. Smells awesome.

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I'm loving this malt already. Instead of the usual 1.044 in 3 gallons using briess pale ale malt I got 1.051 in 3.25 gallons. I think I'd have gotten 1.054-55 if I had only ended up with 3 gallons.

Brewing up a gluten free American Brown Ale today. My last one was too roasty (and over carbonated), so gonna dial that back a bit.

I'm working a [strong] Trappist-style dubbel today. Unfortunately my yeast starter looks DOA (Wyeast 1214).

Brewing a Mosaic SMaSH today.


When I went to the LHBS to get the ingredients for this batch I made the entire, seven mile, trip across town without hitting a single red light. A pretty remarkable occurrence as the shortest route involves some of the busiest streets in Billings, including directly through the downtown core, and has about 20 traffic lights.

I may call this batch “Greenlight Special”.

Brewing a Biere De Garde and I am in the mash stage right now. First time brewing this style, I am brewing the amber version, with a pretty cool recipe. A lot of different opinions on yeast for this one out there. Lager yeast fermented warm, ale yeast, hybrid German Ale or Kolsch yeast, are what the research shows the many brewers using.

I decided to use White Labs WLP515 Antwerp Ale yeast. This is really a hybrid yeast that has lager ancestry and it also can be fermented in the 60's. It is clean with a little creaminess (in my experience with it) and has some Belgiany characteristics but it is more in the background. I use it all the time for my Belgian Pale Ale so I thought I would throw it at this and see what happens.

Have a great weekend everyone!

John

Just prepared my recipe for tomorrow, a 4 malts Triple (Barley/Wheat/Rye/Oat) with a bit of coriander seeds, sweet orange peels and Italian licorice.