Brewing my Laison (Lagered Saison) tomorrow.
So who's brewing this weekend?
- Thread starter flyangler18
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BeerHolic
Well-Known Member
British Golden Ale
Right now I am ramping up to mash out on a nice Schwarzbier that I am brewing today.
Got after it today- though a little late in the evening. Still cooling down at 830 here in Ohio.
Haven’t brewed all summer due to broken ankle. SWMBO put the whammy on brewing since I broke my ankle.
Made what I dubb “lime lite lager” inspired by someone here who posted a recipe with lime zest and adding simply limeaid to the fermenter.
This is my 3rd or 4th rendition of this beer in some form, and it has always been my wife’s favorite.
75% locally malted Vienna and 25% white wheat malt, Mandarina Bavaria and lemondrop hops.
Using NovaLager this time, and pressure fermenting in a ‘zilla.
Making a gallon of very pale ale today with English yeast and a whole bunch of First Gold.
Same thing I did yesterday: a gallon of very pale ale, the other half packet of English yeast, this time with Ernest.
Welp, My brew weekend was canceled! Due to the 4 inches of rain we got in one hour on Friday morning. I spent the weekend ripping out the carpet in my basement office, pulling down 12 inches of drywall, and a whole lot of sucking up water!
Doesn't look good for next weekend either! Installing purple board and going with vinyl tile this time!
Global warming doesn't exist... BS!
Doesn't look good for next weekend either! Installing purple board and going with vinyl tile this time!
Global warming doesn't exist... BS!
Fermentables
Total grain: 12.375 lb| Name | Type | Amount | Mashed | Late | Yield | Color |
|---|---|---|---|---|---|---|
| Briess - 2 Row Brewers Malt | Grain | 6.000 lb | Yes | No | 80% | 1.8 srm |
| Briess - Munich Malt 10L | Grain | 3.000 lb | Yes | No | 77% | 10.0 srm |
| Briess - Munich Malt 20L | Grain | 2.000 lb | Yes | No | 74% | 20.0 srm |
| Briess - Wheat Malt, White | Grain | 1.000 lb | Yes | No | 85% | 2.5 srm |
| Corn Sugar (Dextrose) | Sugar | 6.000 oz | No | No | 100% | 0.0 srm |
Hops
| Name | Alpha | Amount | Use | Time | Form | IBU |
|---|---|---|---|---|---|---|
| Northern Brewer | 9.0% | 1.000 oz | Boil | 46.000 min | Pellet | 27.1 |
| Saaz (Czech Republic) | 4.5% | 1.000 oz | Boil | 5.000 min | Pellet | 2.9 |
Yeast
| Name | Type | Form | Amount | Stage |
|---|---|---|---|---|
| Safale S-05 | Ale | Dry | 2.23 tsp | Primary |
Last edited:
Abrayton
Well-Known Member
Tomorrow brewing my imperial triple chocolate oatmeal milk stout that will sit on cocoa nibs, vanilla beans, cinnamon, and ghost peppers.
Since my 3-day SuperHighPressure lager experiment turned out so well, today I'm doing the same thing but with my house cream ale recipe. Still gonna use 34/70, so not technically an 'ale'; I'm not brave enough to try this method with something like Notty. Tomorrow that very same lager is going on the road to our annual FF Draft Day party, at exactly one week from brewing it. Having a rough time keeping myself from drinking on it, it's that good.
Heating water to mash in right now.
Keg of hop soda (Sultana).
Beerstein
Well-Known Member
I did my yearly fresh hop (cascade) pale ale. Hops are about a month early here so far. Thats four pounds for a 5.5 batch. Whirlpool at 160F.
Planning to on Sunday milling the grist for an APA tomorrow.
I'm planning to start a Kentucky Common tomorrow afternoon. I'm going to try Lallemand Koln yeast for the first time.
Great yeast, quite possibly my favorite. And perfect for the KC.
Hop additions for an IPA. HBC 1019 and Lorien.
Black IPA today: Sabro and Lotus.
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SMaSH blonde ale—trying to repeat what turned out to be a well-received brew. 12 lbs of 2-row and 2 oz Styrian Gold, US-05 under pressure fermentation.
Lager was well received at draft party yesterday; to the point that I realized I'm getting low on the others. Trying something today that I haven't done in a few years; a 10g batch, split between two boil kettles, that will get different hops and yeast. It's a bit complicated to do (I have two burners, a 14g kettle, a 15g kettle, and my old aluminum 12g kettle); but I have it all mapped out in my notes and hoping for success. Mashing the whole thing in my 15g kettle, will drain 1st runnings into the 12g. 14g has the sparge water in it, will drain all of that into the mash, then run half of the 1st runnings back into the 14. Split half the sparge out into the 14, then pump the rest of the 1st runnings back into the 15. Thank heavens for a good pump. Stupid hot day to brew though. One will be a NEIPA done with Mosaic, the other a simple blonde with Saaz.
Wheat IPA with Harlequin, BRU-1, and Vic Secret:
You're on a roll what is this 3 days in a row?
Yep, 3 days, 3 IPAs. Small batches! And a flexible job. And a very indulgent wife.
Too much going on tomorrow to brew, unfortunately.
Thats a lot of hops for small batches lol ... but good for you getting 3 in a row
152 g for 2.5 gallons, which comes out to about 4.2 pounds per barrel (half in the boil/whirlpool, half at dry hop) or 1.5 kg/hL.
I didn't get to brew yesterday, but I've started it today. I've done the cereal mash and weighed-out and ground the rest of the grain. It's a little too hot to start right now, but should be cooling off in an hour or so.
Two pounds of cornmeal (about 1/2 pound of it was masa flour just to use it up) in a gallon of water with a cup of the ground pilsner malt. It was trying so hard to stick and burn at first even over low heat and stirring almost constantly. When it reached 150°F I turned off the fire and put a lid on it and let it rest for about 15 minutes. After that, I was able to heat it to a full boil over high heat with just occasional stirring. (malt is magic)
Dgallo
Instagram: bantam_brews
Brewing this years wet hop ale
Wet hop cold ipa (20 min boil)
-6 lbs Pilsner lite dme
-4 lbs rice solid crystals
Yeast: 2 packs of 34/70 run at 60*f
Hotside
-1 oz mosaic @20
-.5 oz Columbus @20
0.5 oz Columbus @ F.O.
O.5 oz mosaic @ FO
Whirlpool @ 160 for 30
13 oz fresh whole cone Columbus
10 oz of fresh whole cone cascade
Dryhop:
TBA - plan is for 100% fresh whole cone cashmere. If I don’t have the weight I’m hoping for I’ll supplement with some cashmere or mosaic LUPOMAX
Wet hop cold ipa (20 min boil)
-6 lbs Pilsner lite dme
-4 lbs rice solid crystals
Yeast: 2 packs of 34/70 run at 60*f
Hotside
-1 oz mosaic @20
-.5 oz Columbus @20
0.5 oz Columbus @ F.O.
O.5 oz mosaic @ FO
Whirlpool @ 160 for 30
13 oz fresh whole cone Columbus
10 oz of fresh whole cone cascade
Dryhop:
TBA - plan is for 100% fresh whole cone cashmere. If I don’t have the weight I’m hoping for I’ll supplement with some cashmere or mosaic LUPOMAX
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Beerstein
Well-Known Member
Im still digging hop cones and pieces out of my pump and drain from doing this last weekend 
Beerstein
Well-Known Member
My weekend started today. Doing a quick WIPA with mosaic, centennia, and Sorachi Ace.
Dgallo
Instagram: bantam_brews
Does sorachi ace still throw a lot of dill notes? I haven’t used it or had a beer with it in probably 5 years.
Dgallo
Instagram: bantam_brews
Before I transfer, I use a weighted screen, pretty much a false bottle, and I place it in the kettle and push it down to compress the whole cones to the bottom. Has helped greatly with thatIm still digging hop cones and pieces out of my pump and drain from doing this last weekend
Nice! Planning to use my homegrown columbus this weekend. Trying a black ipa this year. Picked up a used Bilchman hop rocket last year & will finally try it out fir the first time.
Dgallo
Instagram: bantam_brews
A Columbus wet hop black ipa Sounds like a match made in heaven to me
Love sorachi ace … it’s a staple in my saisons … might have to try it in a WCIPA
Beerstein
Well-Known Member
I used it in a beer a few weeks ago. I dont pick up any dill notes. Im using a lot more of it in this batch, so we will see.
I just used it in my lagered saison. I’m getting all lemon and no dill. Other hops used were EKG, Saaz and Strisslespalt
Pomegranate stout today:
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