My starter is boiling

[Naggs]

Wonder what I will brew Sunday!

I'm thinking of calling it Spontaneous Amber Ale as I still haven't figured anything out yet, but I want to make an amber

 

[thisoneguy]

I'm brewing this tomorrow. I've been in the mood for an amber, too...


Amt Name Type # %/IBU
9 lbs 8.0 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 77.6 %
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM) Grain 2 8.2 %
12.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 3 6.1 %
12.0 oz Munich Dark 30L (Gambrinus) (35.0 SRM) Grain 4 6.1 %
4.0 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 5 2.0 %
0.50 oz Columbus (Tomahawk) (Zeus) [13.90 %] - Boil 60.0 min Hop 6 22.3 IBUs
0.25 oz Centennial [8.70 %] - Boil 60.0 min Hop 7 7.0 IBUs
0.25 oz Centennial [8.70 %] - Boil 15.0 min Hop 8 3.5 IBUs
0.25 oz Columbus (Tomahawk) (Zeus) [13.90 %] - Boil 15.0 min Hop 9 5.5 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 11 -
0.25 oz Centennial [8.70 %] - Boil 0.0 min Hop 12 0.0 IBUs
0.25 oz Columbus (Tomahawk) (Zeus) [13.90 %] - Boil 0.0 min Hop 13 0.0 IBUs
1.0 pkg Pacman (Wyeast Labs #1764) Yeast 14 -

Mash at 154.

 

[whitenoise]

I'm doing my first Tripel tomorrow, have a 1.5L starter waiting, etc..

My recipe is super simple compared to that. I'm more concerned right now about cultivating my yeast starter, controlling mash temps, controlling pitch and fermentation temp, when to throw in the converted sugar, etc... The Brew like a Monk thing... We'll see how I do.... If it is drinkable we'll go from there!