So who's brewing this weekend?

[Sparkncode]

Nelson Sauvin SMaSH Mashed in and recirculating about 20 minutes now.
Trying a bit more late hops than last time as I was over cautious last time.

 

[tgolanos]

I'm going to try to get a brew in on Wednesday now that school's out for the term. Planning a Czech Pils, already got a yeast starter with WLP802 going.

 

[seatazzz]

Up at the crack of stupid to exchange the propane and pick up the new pH meter from the Amazon locker. Mash right at 5.3, happy! Doing a blonde that will be fermented with 34/70 and kept cold in the garage. Forgot to get pilsner yesterday so not a Kolsch but first real attempt at a lager.

 

[schematix]

Just hit alpha rest temp.

Beer #4 in a series of pilsners i'm makign with (nearly) the same grain bill, but with different hops. This time i'm revisiting an old favorite that is about as non-traditional as possible: Cascade.

 

[jcav]

Right now I am in the middle of a 90 minute mash of a Belgian Wit. Going to use Indian coriander along with zest from blood oranges and Minneola tangelos, and a small amount of crushed pepper corns, with 5 minutes remaining in the boil. It's a good day on the back porch!

John

 

[ProblemChild]

Just did an IPA to bring to a soccer tournament on Memorial day.

ESB, flaked oats, a little carared and carapils. (really, really loving ESB)

Bittered with Warrior. From there out at 20, 2, and hop stand - featured Strata and Amarillo supported by Mosaic and Citra. Dryhop will be same.

Omega DIPA (OYL-052) pitched with a 1.25 Liter starter.

OG of 1.067 and a low mash. This should be off the charts.

 

[oakchips]

NEIPA brewed this morning, MOPA, Bohemia, Cara and Vienna malts, plenty of motueka, cascade and citra for flavour - 1048 post boil, time to try out my new cornies !

 

[Dcpcooks]

Damn Ice storm just knocked out power! Luckily I was just about to dough in so we will wait to see what happens. Gotta love spring in Chicago

 

[oakchips]

Right now I am in the middle of a 90 minute mash of a Belgian Wit. Going to use Indian coriander along with zest from blood oranges and Minneola tangelos, and a small amount of crushed pepper corns, with 5 minutes remaining in the boil. It's a good day on the back porch!

John

Can you post the recipe pls, how much pepper are using ?

 

[seatazzz]

Bored off my butt today so did a hop inventory...and now I'm mashing in on something that should be dank, citrusy, and tasty. 12lbs pale, Warrior to bitter, and a mix of Columbus, Amarillo, and a tiny bit of Simcoe (cause that's what I have left) for flavor and aroma, and toying with dry hopping just once with Columbus. Third brew in as many days, but the lager I did yesterday ain't gonna be ready for at least 6 weeks so wanted to do something else with my day other than staring at fermenters and lurking here. Although I'm doing that anyway. Calibrated the new pH meter, mash was dead on at 5.3 so I'm doing something right.

 

[catdaddy66]

Finishing my sparge and almost ready to voerlauf and begin boiling a big APA of my own design. Later I will bottle my cream ale and drink a few commercial beers found on sale... Yay!

 

[jcav]

Can you post the recipe pls, how much pepper are using ?

Sure I make 11 gallon batches, 13.5 gallons pre-boil collected in boil kettle. 11 gallons go into the fermenter and I end up with 10 gallons finished product. I will give you the percentages of the ingredients so you can scale it for a 5 gallon batch or whatever size you need. You can make it hoppier if you want and increase the IBU's but the hops should be in the background for this recipe and just balance the sweetness so you can taste/smell the citrus, and pick up the subtle spices. The yeast also is spicy so don't overdo the spice additions. This will get you started and you can adjust everything to your liking from here. Hope this helps.......

Belgian Wit
Effciency 80%
OG 1.048
ABV 4.8% - 5%
IBU 10
SRM 2.8
Pre-Boil Volume 13.5 gallons
Pre-Boil Gravity 1.042

7 Lbs. 12.6 ounces Weyermann Pilsner Malt 43.6%
7 Lbs. 12.6 ounces Flaked Wheat 43.6%
1 Lbs 13.6 ounces Flaked Oats 10.4%
6.9 ounces Weyermann Munich Malt 2.4%
2 Lbs Rice Hulls (1 pound per 5 gallon batch) not figured in grain bill, just added in during mash
1.56 ounces Hallertauer Mittelfrueh Hops (3.8% AA) added during boil with 60 min remaining
.50 ounce Crushed Indian Coriander Seed added during boil 5 min
2 ounces Fresh Orange Zest (3 Blood Oranges, 3 Minneola Tangelos) added during boil 5 min
1 gram Crushed Pepper Corns (I used 8 pieces each of Black, Pink, & Green peppercorns) from a container of pepper corn medley from store
1 Teaspoon Wyeast Yeast Nutrient added to boil 10 min
Wyeast 3944 Belgian Witbier (I used 2 packs made a 2 liter starter which made 439 billion cells, decant liquid, pitch slurry only)
Ferment at 68 degrees and let rise after fermentation slows to 70-72 degrees

I have a electric herms system and mashed at 122 degrees at first for a 30 min protein rest. This looks like New England Clam Chowder after you dough in. Then raise temp to 152 degrees for 90 minutes. Then mash out at 168 to 170 degrees for 15 minutes. It's unreal how it goes from thick milk to a beautiful pale white/straw colored color when you are done. I boiled at 60% power on my electric system for 1 hour, so it was bubbling strong but not crazy so as to not boil off to much volume. Hit my numbers perfectly.

If you decide to brew it report back!

John

 

[oakchips]

Sure I make 11 gallon batches, 13.5 gallons pre-boil collected in boil kettle. 11 gallons go into the fermenter and I end up with 10 gallons finished product. I will give you the percentages of the ingredients so you can scale it for a 5 gallon batch or whatever size you need. You can make it hoppier if you want and increase the IBU's but the hops should be in the background for this recipe and just balance the sweetness so you can taste/smell the citrus, and pick up the subtle spices. The yeast also is spicy so don't overdo the spice additions. This will get you started and you can adjust everything to your liking from here. Hope this helps.......

Belgian Wit
Effciency 80%
OG 1.048
ABV 4.8% - 5%
IBU 10
SRM 2.8
Pre-Boil Volume 13.5 gallons
Pre-Boil Gravity 1.042

7 Lbs. 12.6 ounces Weyermann Pilsner Malt 43.6%
7 Lbs. 12.6 ounces Flaked Wheat 43.6%
1 Lbs 13.6 ounces Flaked Oats 10.4%
6.9 ounces Weyermann Munich Malt 2.4%
2 Lbs Rice Hulls (1 pound per 5 gallon batch) not figured in grain bill, just added in during mash
1.56 ounces Hallertauer Mittelfrueh Hops (3.8% AA) added during boil with 60 min remaining
.50 ounce Crushed Indian Coriander Seed added during boil 5 min
2 ounces Fresh Orange Zest (3 Blood Oranges, 3 Minneola Tangelos) added during boil 5 min
1 gram Crushed Pepper Corns (I used 8 pieces each of Black, Pink, & Green peppercorns) from a container of pepper corn medley from store
1 Teaspoon Wyeast Yeast Nutrient added to boil 10 min
Wyeast 3944 Belgian Witbier (I used 2 packs made a 2 liter starter which made 439 billion cells, decant liquid, pitch slurry only)
Ferment at 68 degrees and let rise after fermentation slows to 70-72 degrees

I have a electric herms system and mashed at 122 degrees at first for a 30 min protein rest. This looks like New England Clam Chowder after you dough in. Then raise temp to 152 degrees for 90 minutes. Then mash out at 168 to 170 degrees for 15 minutes. It's unreal how it goes from thick milk to a beautiful pale white/straw colored color when you are done. I boiled at 60% power on my electric system for 1 hour, so it was bubbling strong but not crazy so as to not boil off to much volume. Hit my numbers perfectly.

If you decide to brew it report back!

John

Cheers John - sounds awesome, currently doing a HERMS build at the moment, may wait until I’ve finished then try, I’ve tried pepper before in an English Light Ale, I used a lot more than the Wit and it wasn’t one I’d brew again! Will report back - Wassail - jk

 

[jcav]

Sounds good. Lots of luck on your build!

John

 

[BrewMan13]

Unseasonably cold here in upstate NY, but I needed to brew, dammit!
Did my take on a lichtenhainer. Mash pH was off, but hit OG right on the money.

 

[grampamark]

Not the weekend, but I'm self employed, and the weather isn't conducive to getting any work done around the farm (there's still a foot of snow on the ground and 6-8 ft drifts around any obstructions which could catch snow).
.
So, I brewed the ESB I've had the ingredients on hand for since January.

 

[user 246304]

Unseasonably cold and weird weather here as well, so my plans got a bit screwed up. I'm experimenting with open fermentation using Black Sheep or Timothy Taylor yeast I have on slant. Including regular rousing in the fermentation is a new one for me, and I screwed up the last batch. I hope I've got a better handle on it now, and am currently getting ready with the last propagation stage for a brew on Thursday or Friday, the only reasonable days this week. I currently use my MLT, which is a bit of a PITA, but I love Yorkshire ales and want to lay some down in my cellar, so until I get a dedicated, 15-gallon or more open fermentor, my mash tun will be doing double duty.

A strong bitter at 14.5P OG, 2.5P FG, and 35 IBUs using Challenger, Northdown and First Gold (trying out Fuller's hopping regime as well, for the most part, in terms of adding at 3 minutes before knockout. Trying to parse a long WP and hop stand IBU contribution is going to be fully empirical, I believe).

 

[treacheroustexan]

I'm going to make a pink lemonade rose wine kit this weekend along with 5 gallons of a fuggles IPA.

 

[WFox93]

2 or 2.5 gallon batch of a mosaic pale ale. Too often I think Mosaic hops are used in IPAs and just to bitter. It's all about the late additions. I made this once before with almost a quarter ounce saved for the last 15 minutes and a full ounce dry hop and my friends loved it. Like a tropical fruit punch cotton candy flavor.

 

[Genuine]

Planning on making a Falconers Flight IPA tomorrow on my day off. Got some
New equipment to use and see how things turn out! Pretty excited!

 

[ss4ivan]

Im brewing my first barleywine tomorrow after work. OG: 1.113. I love Friday night brew days!

 

[catdaddy66]

Gonna take this weekend off because I just found out my family got tickets to TWO baseball games! One is a college game (Saturday) and the other is a minor league game (Sunday) .

Woop woop!

 

[jaybo]

I'm brewing an extract batch of pale ale. First batch in 3 years, but definitely not my last.

 

[epimortum]

Brewing another extract batch version of Revvy's "Kiss Ter Cousin", Kentucky common.

https://www.homebrewtalk.com/forum/threads/kiss-yer-cousin-rye-kentucky-common-ale.290419/page-10

 

[rhys333]

Me. Brewing and English Mild ahead of Mild Month!

 

[ThirstyPawsHB]

2 or 2.5 gallon batch of a mosaic pale ale. Too often I think Mosaic hops are used in IPAs and just to bitter. It's all about the late additions. I made this once before with almost a quarter ounce saved for the last 15 minutes and a full ounce dry hop and my friends loved it. Like a tropical fruit punch cotton candy flavor.

That's the way to go. I mash a bit higher for some sweetness and like a 60/90 calcium/chloride ratio for mouthfeel. Little white wheat wouldn't hurt.

 

[jonny24]

Going to attempt my first partigyle, to make 5g ESB / 5g London Pride... well, except that I have cara bohemian instead of English crystal malt and not quite the right hops, but two strengths of bitter regardless.

 

[seatazzz]

Trying to take the weekend off from brewing, otherwise I'll be drowning in beer (although not a bad way to go). Three fermenters going now, and 4 kegs in the kegerator, with only one about to kick. Tomorrow going to hit up some pawn shops around here to see if I can't find something, like a chugger pump or temp controller, also the fabric store to get voile to make some new mash & hop bags. And if my wanderings take me anywhere near my LHBS....maybe a couple of pounds of special roast to do my american strong next weekend. And a wine thief so I don't have to break out the autosiphon every time I need to take a sample from the 7.5g carboy. Thank you bowling gods for letting my team win the league on points this year, giving me a nice payout last night.

 

[Genuine]

Brewed up a falconers flight ipa today. First time using those hops so I’m excited to see how it comes out. Also, 2nd time using water adjustments!

 

[6Tap]

Just started cold crashing a Mandrin Blonde Ale with a little Citra hops.

Sunday I will keg the Blonde Ale and also brew a batch of AIPA.
Cheers to the weekend!