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Not brewing, but will be cleaning out our new camper we just picked up and ordering ingredients for 10 Gallons of Moose Drool Clone and 10 Gallons of either Dude's Phat Tire clone (Was delicious last time) or his Lake Walk for brewing on the 6th.
Also will be filming my lines for the "I Am a Homebrewer" Video.
 
I'll be doing the Cream of Three Crops Cream Ale as well. I'll be switching the rice and corn amounts and fermenting with Nottingham. My hope is to have the sucker fermented, kegged, and ready for serving 12 days later for a poker party.
 
Doog_Si_Reeb said:
I'll be doing the Cream of Three Crops Cream Ale as well. I'll be switching the rice and corn amounts and fermenting with Nottingham. My hope is to have the sucker fermented, kegged, and ready for serving 12 days later for a poker party.
Click to expand...

Wow, thats ambitious. Maybe search for the 10 Day Mild Challenge from a while back. that had some good tips for Fast brewing.
 
I'm not brewing on Monday, but on Sunday I'll be cooking up an IPA, an American Brown and a pils based American wheat & rye.
 
3 5g batches in a session is my minimum. I'd do more but I'm running out of grain and need to get an order together before next month.
 
unfortunately i wont be brewing anything as all my crap still isnt unpacked from the move.. and half my brewing stuff is at a friends house (he used it to brew). But as soon as i get my stuff back im gonna be making a batch of Brown Ale
 
flyangler18 said:
Haven't committed fully to one recipe yet, but I'm leaning towards a Brett-tinged Belgian using the Trappist Blend from Wyeast. Probably a simple Pils/simple sugar recipe, hopped to around 30 IBUs, 1.070ish.
Click to expand...

After downing a few fine glasses of Weihenstephaner Hefe last night, I've pushed the Orval-ish brew back and just finalized a recipe for a Hefe. Might even triple decoct the ***** just to keep things interesting. WLP300 on the stirplate now.
 
hammacks said:
I will be brewing a Dubbel.
Click to expand...

No brewing this weekend but I brewed Tuesday.
#10 Belgian Pilsner
#1 CaraVienna
#1 Carmel 20L
#1 Dark Candi Sugar (no syrup damnit)

1oz Styrian Goldings (60)
.5oz Saaz (15)
.5oz Saaz (2)

Wyeast 1762 Abbey Ale 2

I am calling it Ambrosia (ok, not so original).
 
So who's doughed in? 8:17am and I'm halfway through my mash for Blue-Eyed Blonde: BierMuncher's Centennial Blonde recipe with blueberries to be added later. Poster with tap markers for my summer series of which this is the first:

rwb_poster.jpg
 
WOw...I'm just putting things together now (obviously since my butt is on the computer as I type this) for Ed Wort's Haus Ale. First AG for this brewer, hooray!
 
Desert Rain Amber Ale

7.50 lb Pale Liquid Extract (8.0 SRM) Extract 81.08 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 16.22 %
0.25 lb Rye Malt (4.7 SRM) Grain 2.70 %

1.00 oz Northern Brewer [8.50 %] (60 min) Hops 29.4 IBU
0.50 oz Northern Brewer [8.50 %] (15 min) Hops 7.3 IBU
0.50 oz Northern Brewer [8.50 %] (0 min) Hops -
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 oz Williamette [5.50 %] (Dry Hop 10 days) Hops -

1 Pkgs East Coast Ale (White Labs #WLP008) Yeast-Ale (still debating on this or WLP001)
Anyone use this yeast before?
 
Blonde Ale is in the bag, set to be blueberried later. Anyone ever use the Oregon pureed blueberries? How much in a light ale? I'm thinking three 15 oz cans... So just shy of 3 pounds. I have only used fresh fruit in the past.

Kicked Orange Honey Hefe during the brew... Need to get Jenny's Cream Ale in the keg in the next few days. Hit it with bentonite today (forgot Irish Moss in the boil, duh). Should be clear in 2-3 days.
 
Just doughed in on an 11 gallon batch of my house favorite rye pale ale. A few minor tweaks this time, subbing out melanoiden malt for dextrine malt, bump up in mash temp to compensate, and fermenting half with S-05 and half with Pacman.

[size=-1]BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum[/size]
[size=+2]Recipe: American Rye 11[/size]
Brewer: Joe S
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (45.0)

Recipe Specifications

Batch Size: 11.00 gal
Boil Size: 12.50 gal
Estimated OG: 1.060 SG
Estimated Color: 6.5 SRM
Estimated IBU: 39.4 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes

Ingredients:
Code: 
Amount        Item                                      Type         % or IBU      
18 lbs        Pale Malt (2 Row) US (2.0 SRM)            Grain        75.00 %       
4 lbs         Rye Malt (4.7 SRM)                        Grain        16.67 %       
1 lbs         Caramel/Crystal Malt - 20L (20.0 SRM)     Grain        4.17 %        
1 lbs         Melanoiden Malt (20.0 SRM)                Grain        4.17 %        
2.00 oz       Sterling 2006 [5.90 %]  (60 min) (First WoHops         19.9 IBU      
0.50 oz       Sorachi Ace [14.00 %]  (60 min) (First WorHops         10.6 IBU      
2.00 oz       Sterling 2006 [5.90 %]  (15 min)          Hops         9.0 IBU       
1.00 oz       Williamette [5.50 %]  (0 min) (Aroma Hop-SHops          -            
2.00 items    Whirlfloc Tablet (Boil 15.0 min)          Misc                       
2.20 tbsp     PH 5.2 Stabilizer (Mash 60.0 min)         Misc                       
11.00 ml      Fermcap Foam Control Drops (Boil 60.0 min)Misc                       
11.00 gal     Denver, Colorado                          Water                      
1 Pkgs        Safale US-05 (Fermentis #US-05)           Yeast-Ale                   
1 Pkgs        Pacman  (Wyeast) [Starter 1000 ml]        Yeast-Ale

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 24.00 lb
Code: 
Single Infusion, Medium Body, Batch Sparge
Step Time     Name               Description                         Step Temp     
60 min        Mash In            Add 30.00 qt of water at 164.3 F    154.0 F
Notes:
 
I am doing a Big Spikes IPA that I located off of good ol intergoogle. It was the only recipe that calls for NZ Super Alpha. Firts time using Leaf Hops. I have a grain bag I plan to put them in. It is a PM recipe that I converted to Pale. It is light for an IPA. At least I think so. But I do Have some Boulder Beer. It is called Flashback, an India Brown Ale. Yum!!!!!!!!!!!!!!!!!!!!


Big Spike's IPA1
English IPA


Type: All Grain
Date: 5/23/2009
Batch Size: 5.00 gal
Brewer: zman
Boil Size: 6.82 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Coleman Xtreme 70 qt Cooler
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
9.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.78 %
0.75 lb Pale Malt, Maris Otter (3.0 SRM) Grain 6.38 %
0.38 lb Munich Malt - 20L (20.0 SRM) Grain 3.23 %
0.38 lb Victory Malt (25.0 SRM) Grain 3.23 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.13 %
0.25 lb Munich Malt - 20L (20.0 SRM) Grain 2.13 %
0.25 lb Wheat Malt, Ger (2.0 SRM) Grain 2.13 %
1.00 oz Super Alpha [13.00 %] (60 min) Hops 42.3 IBU
1.00 oz Simcoe [13.00 %] (30 min) Hops 32.5 IBU
1.00 oz Super Alpha [13.00 %] (30 min) Hops 32.5 IBU
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale



Beer Profile

Est Original Gravity: 1.064 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.35 % Actual Alcohol by Vol: 0.65 %
Bitterness: 107.4 IBU Calories: 43 cal/pint
Est Color: 6.7 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 11.76 lb
Sparge Water: 4.81 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 14.70 qt of water at 165.9 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
 
Knocked out a Tripel this morning. The extra day gives me more time to manage the temp on it to get the right yeast flavor.

I'll have the first tasted of my smoked rye IPA with BBQ ribs on Monday, and am very much looking forward to that.
 
I'm brewing Mike McDole's Pliny the Elder clone and smoking a Pork Butt for some pulled pork. You'd need to get a bunch of swimsuit models to make for a better day than that.
 
leghorn said:
Knocked out a Tripel this morning. The extra day gives me more time to manage the temp on it to get the right yeast flavor.

I'll have the first tasted of my smoked rye IPA with BBQ ribs on Monday, and am very much looking forward to that.
Click to expand...

Recipe Please. That sounds like a delicious BBQ:mug:
 
Recipe Please. That sounds like a delicious BBQ
Click to expand...

Samples have been promising, but haven't had a glass yet - I can post results on Monday.

Smoked Rye IPA
8lb Marris Otter
2lb Smoked Malt
2lb Flaked Rye
1lb Crystal 60L
1lb Biscuit
1oz Target 60min
1oz EKG 45 min
1oz EKG 30 min
1.5 oz EKG 20 min
1.5 oz EKG 5 min
1oz EKG dry hop
Appropriate salts to Burtonize the water
WLP023 Burton Ale

Mash @152 for 60

My thought is that this will be a great BBQ beer. I'm looking forward to finding out.

As for the ribs, I also made a BBQ sauce that was posted on the Cooking and Pairing part of this forum, and will use it as the mop sauce. Simple BBQ with sauce, nothing fancy.
 
Well, if you want to try something different, and you like IPA - try a Black IPA.

I don't know about the rest of the world, but in the Pac North West, black IPA's are becoming more popular and there's now talk of adding a BJCP category for it (according to one of the micro brewery brewers I talked to).

It will be my next beer - I just haven't decided how to blacken it yet. What I've been told is to start with your favorite IPA and add 2- 5% (total) of some combination of Black, Roasted and Chocolate.

But I'd love to hear form someone whose tried making one.

Ian
 
I'm hoping to brew this tonight/tomorrow:

Almaden Amber Ale v1.0:

Type: All Grain
Date: 5/24/2009
Batch Size: 5.00 gal
Brewer: Quicksilver Home Brewery
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (50 qt)

Ingredients

Amount Item Type % or IBU
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 63.83 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 17.02 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 8.51 % (may go with flaked barley instead if I have enough)
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.38 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.26 %
0.50 oz Williamette [4.50 %] (60 min) (First Wort Hop) Hops 8.6 IBU
0.50 oz Magnum [14.00 %] (60 min) Hops 24.4 IBU
0.50 oz Williamette [4.50 %] (10 min) Hops 2.8 IBU
0.50 oz Williamette [4.50 %] (5 min) Hops 1.6 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Safale (Fermentis #US-56) Yeast-Ale



Beer Profile

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.28 %
Bitterness: 37.4 IBU
Est Color: 14.8 SRM
 
I just mashed in

Scottish 60/-
4.00 lb Pale Malt, Maris Otter
1.00 lb Caramel/Crystal Malt - 40L
0.50 lb Caramel/Crystal Malt -120L
0.50 lb Honey Malt
0.50 lb Munich Malt
0.12 lb Chocolate Malt
0.50 oz Goldings, East Kent (60 min)
1 Pkgs California Ale (White Labs #WLP001)
 
Just finished pitching the yeast.

10# breiss 2 row pale
1.5# caramel 40
0.66# caramel 60
0.33oz fwh magnum 12.2aa
0.33oz magnum 12.2aa 90min
1oz ahtenum 15min.
1tbsp irish moss 15min.
45 min. mash in @156*
10 min. mash out @168*
45 min. fly sparge @168*
cooled to 70* pitched 1 tube of white english ale yeast
sitting in a closet @74* until fermentation starts then ferm chamber @67*
o.g. 1.064
Thank you to all the veterans!
 
I brewed Yooper's Anchor Steam on thursday night, doing Brandon's Graff tonight and then hoping to do EdWort's Kolsch tomorrow. Thanks to HBT I have no shortage of recipes to try.
 

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