How Many Gallons Brewed in 2023

[JohnDBrewer]

5 gallons of Munich Helles. My November 2022 version didn't cut it.

 

[bracconiere]

well we know who DBrewer is in 2023!

 

[Beekeeper]

1.5 Rauchbier
5 + 1.5 = 6.5

 

[brewbama]

6.5 + 5 Dark Mild = 11.5

 

[McHop]

11.5 + 6.5 doppelbock = 18

 

[Teufelhunde]

5 gallons Strata Pale Ale

18+5=23

 

[Clint Yeastwood]

Somewhere around 5. Warm-fermented ale with Columbus and crystal hops.

 

[Airborneguy]

5 gallons of Valmar's Smoked Maple Porter

=28 (or 33 if the post above was supposed to be added to the total)

 

[JohnDBrewer]

Let's go with 33g.

 

[Novacor]

+5 gallons of dark mild

33+5=38

 

[brewbama]

38 + 5 gal Ordinary Bitter = 43 gal

 

[Beekeeper]

43 + 5 gal Rauchbier + 5 gal Best Bitter = 53 gal

 

[Lampy]

53 + 1.75 EPA = 54.75

 

[kurds_2408]

54.75
+5g Witbier
+5g Daisy Cutter clone
=64.75

 

[aceluby]

5g NEIPA
5g Pilsner
5g Porter

=79.75

 

[aceluby]

Brewed 5g of Bock this weekend

=84.75

 

[Rockman]

2.25 dark mild

87

 

[jcav]

87 + 11 gallons Munich Dunkel = 98

 

[Ryman23]

6 g vienna lager
6 gallons NEIPA

=110

 

[jdseppala]

5g Ginger bread Brown
5g Irish Setter Red
5g Cream Ale
= 15 Gallons so far for me + 10g' s more this week, Barley wine and a porter

 

[ba-brewer]

5g Ginger bread Brown
5g Irish Setter Red
5g Cream Ale
= 15 Gallons so far for me + 10g' s more this week, Barley wine and a porter

This is a running tally for all brewers posting, I will add your first 15 to the latest total and you can add your next brews to the latest total later.

110 + 15 = 125

 

[BeerAndTele]

125 + 2.6 gallons German pilsner

= 127.6 gallons

 

[leedspointbrew]

4 gal Old Fogarty's Irish Amber - 131.6 gal

 

[jdauria]

First batch of the year is 5 gal of Czech Dark

= 136.6 gallons

 

[ba-brewer]

136.6 + 3.0gal of festbier
=139.6 gallons

 

[vtmikko]

5 gal of pilsner

= 144.6 gallons

 

[Teufelhunde]

5.0 Gallons CitraStrat Pale Ale

149.6

 

[Airborneguy]

+5 Dark Mild (my first!)

= 154.6

 

[Nixter]

+5 West Coast IPA (Sierra Nevada clone) A nostalgic flavor journey..Although I did decoction mashed it for additional favs

= 159.6

 

[TheCache]

+3 Redhook ESB Clone

= 162.6

 

[cfrazier77]

5.5 Galaxy el Dorado pale ale
168.1

 

[Clint Yeastwood]

5 gallons wheat beer, Amarillo hops, Safbrew WB-06.

173.1

 

[Beekeeper]

173.1 + 10 G. Weissbier =

= 183.1

 

[pvtpublic]

5 porter
5 oatmeal stout
= 193.1

 

[JohnDBrewer]

193.1
+5 of Vienna Lager
198.1

 

[PberBob]

+ 5 gal. Belgian IPA
= 203.1

 

[Clint Yeastwood]

Had no idea Belgian IPA existed.

 

[pvtpublic]

Had no idea Belgian IPA existed.

Yes, a sub category of 21A IPA

Specialty IPA: Belgian IPA
Overall Impression: A dry, hoppy IPA with fruitiness and
spiciness of Belgian yeast. Often lighter in color and more
attenuated, similar to a Belgian Tripel that has been brewed
with more hops.

Aroma: Moderate to high hop aroma, often reflecting the
character of American or New World hops (tropical, melon,
stone fruit, citrus, piney, etc.) or Continental hops (spicy,
herbal, floral, etc.), possibly with a light dry-hop note. Gentle
malt sweetness, sometimes with a sugary or honey character,
but rarely caramel. Moderate to high esters, often pears,
apples, citrus, or banana. Light spice, clove or pepper, optional.
Light alcohol aroma optional.

Appearance: Light golden to amber in color. Moderate to
large off-white head with good retention. Good to quite hazy
clarity.

Flavor: Moderate fruity and spicy flavors, same descriptors as
aroma. Moderate to high hop flavor, same descriptors as
aroma. Light, relatively neutral grainy malt flavor, optionally
with low toast, caramel, or honey. Moderate to high bitterness.
Dry to medium-dry finish that often accentuates the perception
of bitterness. Aftertaste has a lingering bitterness but is not
harsh.

Mouthfeel: Light to medium body. Medium to high
carbonation level, which can lighten the impression of body.
Light warmth optional.

Comments: The choice of yeast strain and hop varieties is
critical since many choices will clash horribly.

History: A relatively modern style, dating from the mid-
2000s. Homebrewers and craft breweries substituted Belgian
yeast in their American IPA recipes. Belgian breweries typically
added more hops to their stronger pale beers.
Characteristic Ingredients: Belgian yeast strains used in
making Belgian Tripels and Golden Strong Ales. American
examples tend to use American or New World hops while
Belgian versions tend to use European hops and only pale malt.
Sugar adjuncts common.

Style Comparison: A cross between an American IPA or
Double IPA with a Belgian Golden Strong Ale or Belgian Tripel.
This style is may be spicier, stronger, drier, and fruitier than an
American IPA.

Vital Statistics: OG: 1.058 – 1.080
IBUs: 50 – 100 FG: 1.008 – 1.016
SRM: 5 – 8 ABV: 6.2 – 9.5%

Commercial Examples: Brewery Vivant Triomphe, Green
Flash Le Freak, Houblon Chouffe, Urthel Hop It

 

[Clint Yeastwood]

I wonder if I just made a Belgian IPA. I used WLP500.

 

[pvtpublic]

I wonder if I just made a Belgian IPA. I used WLP500.

Well, it's subjective. Ultimately, it is what you decided it is. If you want to enter it into competition, then taste it and figure out where in the guidelines it falls into place. If you want to drink it at home and share it with friends and family, then call it what you want. If it turns out not so good, you tell your friends and family that you got it from some random brewery.