Janx
Well-Known Member
Here's what was brewing at my place this weekend...it's just the basic Pale Ale platform with a few twists. Nothing special, but thought y'all might like a look-see:
(I call it seven because it's the seventh batch on this yeast cake (!!)) I've been brewing quite a bit recently.
12 gallons
19 lbs 2-row
2 lbs Flaked Barley
1 lb. Aromatic malt
.5 lb Special-B
2 lbs Invert Sugar
2.5 oz 10% aa Centennial - 60 minutes
3 oz 10% Amarillo - 0 minutes
Standard infusion mash. Nothing unusual here I might dry hop it.
I also racked Salvador Dali's Futon (batch 2). The recipe is around here somewhere. I really like the recipe. Pale Ale with just a hint of burnt black malts. Very fun.
As of yesterday, all my fermenters and in-service kegs are full 35 gallons of Pale Ale. 25 of Futon. 14 of Framboise. 12 of Flemish Red. Got Porter, IPA and Stout(nitrogen) on tap. Keg of Futon conditioning is up next.
Next project - Got my hands on a wine barrel! So, I'm making 60 gallons of traditional Lambic in 4 batches with turbid mash and everything. I'll do it in stainless for a week or so and innoculate with lambic yeast and then into the oak they go!
Cheers
(I call it seven because it's the seventh batch on this yeast cake (!!)) I've been brewing quite a bit recently.
12 gallons
19 lbs 2-row
2 lbs Flaked Barley
1 lb. Aromatic malt
.5 lb Special-B
2 lbs Invert Sugar
2.5 oz 10% aa Centennial - 60 minutes
3 oz 10% Amarillo - 0 minutes
Standard infusion mash. Nothing unusual here I might dry hop it.
I also racked Salvador Dali's Futon (batch 2). The recipe is around here somewhere. I really like the recipe. Pale Ale with just a hint of burnt black malts. Very fun.
As of yesterday, all my fermenters and in-service kegs are full 35 gallons of Pale Ale. 25 of Futon. 14 of Framboise. 12 of Flemish Red. Got Porter, IPA and Stout(nitrogen) on tap. Keg of Futon conditioning is up next.
Next project - Got my hands on a wine barrel! So, I'm making 60 gallons of traditional Lambic in 4 batches with turbid mash and everything. I'll do it in stainless for a week or so and innoculate with lambic yeast and then into the oak they go!
Cheers