- Joined
- Nov 13, 2019
- Messages
- 530
- Reaction score
- 371
Gonna try and do a hefe dunkel today and an imperial stout on friday night. Lets see how it goes.
I’ve been using Voss all summer and gotten a bit spoiled. The Rye PA in the fermentor now is the first non-kveik in a long time!I've brewed kettle to mug hefeweizens in a week so it's doable.
Love to get an accurate clone recipe of that! ^I was a-gonna drive to NC for a memorial service, but there's this windy rainy thing going on and I am staying put in New England. Making a big starter to make a Spotted Cow.
I've read the forums and reddits and brought back a case from a recent bike trip. To quote Innigo Montoya, there is too much, let me sum up: the BrewNinja1 recipe appears to be the accepted best clone recipe, the yeast to use is purported to be WY2565 fermented at 68F, Briess ingredients to stay with the Wisconsin thing. PM me if you want all my notes. I'm not brewing until starter is ready.Love to get an accurate clone recipe of that! ^
John
"Sip"Strata Pale brewday went very well. Right now boiling some sugar wash to make another batch of hard seltzer, busy gal this Saturday. Ran out of coffee this morning so it's kind of a drinking brewday, sipping on new lager that is quite tasty and light enough to sip on all day.
And still sipping on the Hamm’s I cracked over an hour ago.
Yes!! Great name!!Dough in for an oatmeal stout a few minutes ago… perhaps I’ll name it something stupid like Night Owl’s Porridge.
My weekend starts tomorrow when Wife goes out of town for a few days (she doesn't like the smell when I brew, anybody else have that problem?) I have the grain measured out for a Lithuanian-style raw ale. It should be a pretty quick brew day because of the no-boil thing.
And I might brew a Weisenbock on Friday or Saturday if the yeast (and Vienna malt, which I won't be using in this one) I ordered yesterday get here in time. I'm way behind on my brewing this year. If not, I'll be inventorying and organizing my malts and hops, and bottling some wine.
Sparging both the grain and squash was a pain though.Props for everyone on this forum for their input - thanks to HBT, I think that I'll have another properly-executed brew - pumpkin ale - completed shortly. Roasted pumpkin (butternut squash) in BIAB bag in boil seems to be working well.
Yes its worth it though. I am making mine next week in time for Thanksgiving and its the most labor intensive beer I make. Between baking the pumpkin meat (16 pounds) sparging through the mesh bag and then I add the bag in the kettle just before it comes to a boil. Then all the light molasses, other additions, and spice additions near the end of the boil etc. etc. Turns out great every year and is requested, so I brew it to make everyone happy. Good luck with the rest of your brew day!Sparging both the grain and squash was a pain though.
Thanks. My first attempt. It's out in the shed percolating - I'm hoping for the best.Yes its worth it though. I am making mine next week in time for Thanksgiving and its the most labor intensive beer I make. Between baking the pumpkin meat (16 pounds) sparging through the mesh bag and then I add the bag in the kettle just before it comes to a boil. Then all the light molasses, other additions, and spice additions near the end of the boil etc. etc. Turns out great every year and is requested, so I brew it to make everyone happy. Good luck with the rest of your brew day!
John
Does the pumpkin really add anything other than a little color? Theoretically it should, but maybe not much. I wonder if you could accomplish the same thing with a little 40°L malt and let the spices do all the heavy lifting. OTOH, what else are you gonna do with all that pumpkin? (I say that because I have about 50 pounds of winter squash which is about the same thing as pumpkin and I don't know what to do with it)Yes its worth it though. I am making mine next week in time for Thanksgiving and its the most labor intensive beer I make. Between baking the pumpkin meat (16 pounds) sparging through the mesh bag and then I add the bag in the kettle just before it comes to a boil. Then all the light molasses, other additions, and spice additions near the end of the boil etc. etc. Turns out great every year and is requested, so I brew it to make everyone happy. Good luck with the rest of your brew day!
John
Update: The pH, efficiency, volume, and OG were all spot on their respective targets and the carboys are ripping already. Not bad considering we had 2 boil-overs, lautering was slow as hell, and we kind of guestimated the boil time based on how much we needed to get it down.@BrewMan13 and I are brewing 13.5 gallons of a massive 1.140ish imperial stout today. Fg is 1.055-1.060 and we are barrel aging it in a fresh American oak 10 gallon barrel. Needed to double mash to handle the 55lb+ Grainbill View attachment 783261View attachment 783262View attachment 783263View attachment 783264
Enter your email address to join: