Screw It, I'm Brewing!

So today I typed a 3500 word paper and had class this evening, then gave some music lessons, and then got home 15 minutes ago. It's 8:45 pm, I've got ingredients, and there's no way I'm getting anything constructive done the rest of this evening.

Screw it, I'm brewing!

I've already got the yeast in the primary of a beer that I need to keg anyways. I'll have fresh beer on tap this weekend.

I wish I would've pulled the trigger a bit earlier today, I'm just too tired at this point.

I've been too worn out after starting a session at around 9pm or so, really makes for a long day when my two built in alarm clocks chime off at 6am.

Started a batch a few weeks ago at 10:30...that was rough.

So..... what are you brewing? Take some pictures, I am bored to need some brewing p0rn.

Go for it! Some of my best beers have been last minute random concoctions.

I brewing a Dark American lager. Nothing special, just something that was requested, and now that the weather has warmed up, I'm sure will be fantastic. I'll have a link to the recipe soon.

Here's the recipe. It's basically a scaled version of Jamil's Pizza Boy Dark with the hops substituted for what I had on hand. The name is from the fact that I'm turning 30 on Friday...

#85 29 And Counting...

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
04-A Dark Lager, Dark American Lager
Min OG: 1.044 Max OG: 1.056
Min IBU: 8 Max IBU: 20
Min Clr: 14 Max Clr: 22 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.00
Anticipated OG: 1.053 Plato: 13.02
Anticipated SRM: 19.2
Anticipated IBU: 13.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.045 SG 11.14 Plato

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.5 8.25 lbs. Pale Malt(2-row) America 1.036 2
12.5 1.25 lbs. Flaked Rice 1.040 1
5.0 0.50 lbs. Carafa Special II Germany 1.030 425
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Tettnanger Tettnang Pellet 4.20 13.9 60 min.

Yeast
-----
White Labs WLP840 American Lager

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.00
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.40 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 4.30 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Sparge starts in a few minutes. I'll see if I can get a few pics in.

Good for you man! I just kegged 12 gallons of CBC Beach Blonde Ale and I am brewing up a batch of Belgian Pale Wit tomorrow. It’s a cross between a Belgium Wit and Belgian Pale Ale. Just having fun in the brewery tomorrow. Pitching Abby ale yeast and Whitbread yeast should be fun. Good for you doing the school thing first.
Cheers
JJ

I just looked at the bottom of the forum and noticed something familiar...

A post titled "Screw it, I'm brewing..."

Except it's by Dude





In 2006








3 years and 1 day exactly!

https://www.homebrewtalk.com/f36/screw-im-brewing-8527/

Now if you’re brewing the same thing as he did, it might be considered stalking. I’m not sure. Maybe post stalking. “The new form of terror” LMAO

Here's some pics...

My simple but effective all gravity three-tier system, some lifting required


Run off into the kettle, a nice brown color


Sparging on top of the 10 gallon cooler, just a vinyl hose pouring slowly keeping a liquid level above the grain


And my HLT, really my old mash tun, just holding hot water. I found that 3 2x4s is the perfect height on top of the burner so that everything gravity feeds and nothing is above my head.

Cheers.. Drinkin a Coors light, wishing it was a HomeBrew....

Boil schedule starting now...

Boil is done, half way through chilling now.

Keg is sanitized for transfer and the primary will be waiting with a healthy dose of yeast.

I just racked my American Light Lager over to the keg to make room for the beer I just brewed, and I have to say, aside from a little green apple in there from it being young...

It's the best Bud Light I've ever had!

It will be good and refreshing when it's fully carbed up.

All done and cleaned up. OG 1.051, in the fermenter and ready to go.

No drive by cops wondering what kind of illegal activities were going on in the middle of the night?

There's usually some real illegal activity going on in my neighborhood to keep the LAPD busy. Plus, my garage is in the back and is turned parallel to the street. You can't really see me brewing in the backyard.

It's fermenting good already at about 48º.

Brewsmith said:

I just racked my American Light Lager over to the keg to make room for the beer I just brewed, and I have to say, aside from a little green apple in there from it being young...

Click to expand...

Care to share the recipe for that one?

The dark lager looks really good.. like Shiner "Bock" but better.

My sig has all the recipes where it says "My Recipes". They are in order so scroll down to #84.

...or I could just post it.

#84 Otherwise Known As Beer

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
01-B Light Lager, Standard American Lager
Min OG: 1.040 Max OG: 1.050
Min IBU: 8 Max IBU: 15
Min Clr: 2 Max Clr: 4 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.75
Anticipated OG: 1.047 Plato: 11.63
Anticipated SRM: 2.8
Anticipated IBU: 14.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.040 SG 9.95 Plato

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 7.00 lbs. Pale Malt(2-row) America 1.036 2
20.0 1.75 lbs. Flaked Rice 1.040 1
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Tettnanger Tettnang Pellet 4.20 14.1 60 min.

Yeast
-----
White Labs WLP840 American Lager

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 8.75
Water Qts: 10.00 - Before Additional Infusions
Water Gal: 2.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.14 - Before Additional Infusions
Saccharification Rest Temp : 149 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 3.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.