Help! What do I brew on Saturday???

OK Folks - it's independence day weekend. I have a 4 liter starter of pacman on the stirplate, a large grain inventory, and no idea what I should brew this weekend.

As pacman is a very versatile yeast for american styles I know I have a few options. I need as many HBT hero's as possible to weigh in and name the style of beer that should be brewed. My beer is in your hands.

whatcha got on tap/bottled?
what do you like? malt forward? super hoppy? high gravity? sessionable?
I brew & drink mostly pale ales & lagers in the summer so fixing to bottle a Helles lager & just finished fermenting a MO EKG smash (British blonde) & about to pour myself a hefeweizen.

Uncle Sams Barleywine
14 lb Murican 2-row
2 lb Munich
1 lb crystal 60
.5 lb Victory
.25 lb choc malt

mash 149 90 min
hops:
1 oz simcoe 60 min
1 oz cascade 60 min
1 oz simcoe 10 min
1 oz cascade 10 min

meatcleaver said:

whatcha got on tap/bottled?
what do you like? malt forward? super hoppy? high gravity? sessionable?
I brew & drink mostly pale ales & lagers in the summer so fixing to bottle a Helles lager & just finished fermenting a MO EKG smash (British blonde) & about to pour myself a hefeweizen.

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So, on tap I have an amarillo/mosaic IPA, Mexican Lager (modelo), ESB, and pomegranate apple cider (for the GF crowd). In terms of preference I tend to prefer a more sessionable beer in the summertime.

Saisons, wheat's & pale ales are always welcome. Besides having lagers & pilsners ready. Hybrid lagers are quicker. I'm going to brew the Mumme', a gruit ale tomorrow finally.

4th of July beer with Victory malt and Liberty hops.

Bonus if you make it with Maris Otter or Fawcet Optic - you know, start with something British and turn it into something 'Murican.

JonM said:

4th of July beer with Victory malt and Liberty hops.

Bonus if you make it with Maris Otter or Fawcet Optic - you know, start with something British and turn it into something 'Murican.

Click to expand...

Jon -

I like where you're going with this. I do have a fresh sack of floor malted Maris ready to go. I will build off of traditional British malt backbone including maris otter and victory. Hop with warrior, liberty, and centennial. Rogue yeast to ferment.

Here's the draft recipe. Any other thoughts / input?

14 lbs Pale Malt, Maris Otter (3.0 SRM)
5 lbs Vienna Malt (3.5 SRM)
8.0 oz Victory Malt (25.0 SRM)
4.0 oz Caramel/Crystal Malt - 40L
4.0 oz Carapils (Briess) (1.5 SRM)
1.00 oz Warrior [15.00 %] - Boil 60.0 min
1.00 oz Centennial [10.00 %] - Boil 15.0 min
1.00 oz Liberty [4.30 %] - Boil 15.0 min
1.00 oz Centennial [10.00 %] - Steep/Whirlpool 15.0 min
1.00 oz Liberty [4.30 %] - Steep/Whirlpool 15.0 min
Pacman (Rogue) Yeast - 4l starter (decanted)

60 min mash @ 152
60 min boil
15 whirlpool / hopstand

Looks tasty.

Anything American such as west coast APA/IPA. I am making my house IPA from my own recipe.

My next several efforts will be to replenish my 4 'house brews'. Didnt realize until recently that I was very low on them.

Well, while I was digging through case boxes under the bottling table for empties, I found one lone bottle of my PM Irish red! Got some of my Queen Anne's Revenge whiskely stout...& one last bottle of Shiner's Prickly Pear. Wife & a couple of the boys goin' shoppin' at the meat market for the 4th. Got some salted caramel coffee & cigs after 2 weeks of nothin' to celebrate my infected leg finally pronounced healed today! I can finally call the surgeon to check my blood clots to get my new ball joint on the left side...:rockin:

Brew session went as planned - hit all my numbers. Pitched a 4l starter of rogue pacman yeast which has had a very slow start. Per recommendations from other and Rogue I set my temp lower (62 degrees) than I typically do for ales. Supposedly Pacman can Ferment down to 60 degrees. After 2 days fermentation was active but slow. I raised the temp to 64 last night to see if it kicks the yeast into a more active mode.

Thoughts?