What's next on your Brewgenda?

[Jthornburgh]

On new years eve I'm going to do this coffee stout:

Style: American Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.26 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.063 SG
Estimated Color: 45.9 SRM
Estimated IBU: 39.3 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 64.3 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 7.1 %
1 lbs Chocolate Malt (350.0 SRM) Grain 3 7.1 %
1 lbs Chocolate Wheat Malt (400.0 SRM) Grain 4 7.1 %
8.0 oz Roasted Barley (300.0 SRM) Grain 5 3.6 %
4.0 oz Acid Malt (3.0 SRM) Grain 6 1.8 %
4.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 7 1.8 %
1.00 oz Chinook [13.00 %] - First Wort 60.0 min Hop 8 39.3 IBUs
1 lbs Milk Sugar (Lactose), at 30 min (0.0 SRM Sugar 9 7.1 %
0.50 gal Coffee (Cold Brewed from 4Oz), (Boil 0.0 mins) Flavor 10 - ,
1.0 pkg San Diego Super Yeast (White Labs #WLP09 Yeast 11 -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 14 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 32.85 qt of water at 165.8 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

 

[sboyajian]

Hosting Super Bowl again this year so I just did some good brewing over the last month.

Recently kegged an Oatmeal Stout, and a Double IPA. Have a cream ale in primary and next weekend I'll be brewing an English Pale Ale.

 

[Jthornburgh]

Hosting Super Bowl again this year so I just went did some good brewing over the last month.

Recently kegged an Oatmeal Stout, and a Double IPA. Have a cream ale in primary and next weekend I'll be brewing an English Pale Ale.

I did a Oatmeal Stout, and a Double IPA as my last two also.

 

[secondbase]

-10 gallons of Rye Saison, split 3 ways with different brett strains

-10 gallons of 100% brett using the Rare Barrel Golden Recipes. Possibly hitting it with some LAB after primary fermentation.

-5 gallons of 100% brett in a Belgian Dark type recipe.

 

[bucfan1234]

After putting it off two brew days while I waited for the grains I ordered to come in, I am finally going to brew the 1940 Porter recipe.

 

[Terek]

wookie jack clone. I got enough on deck to be able to allow ths one to age for 3-4 months, like i like it

 

[rupert130]

I have enough on tap to last a good while, so next brew day is probably in April.
Planning a 10 gallon split batch. 5 G Bo Pils and 5 G Saison.

 

[GHBWNY]

Got a TrueBrew "German Light" kit as a Christmas gift. ABV comes in at around 3.0 - 3.5%, but I think I'd like to use the kit as part of an ale that's around 1.0 - 1.5% higher if possible. I'd like it to still be light in color, but I'm not real concerned about intended original style. Kit ingredients are:

3.3 lb of Light Malt Extract
1 lb of Corn Sugar
1 lb of Rice Syrup Solids
6 g of Muntons Ale Yeast
1 oz of UK First Gold Hop Pellets


Any ideas?

 

[Buc_Nasty]

My girlfriend got me a SS chronical for Christmas and she had been asking me to make another pumpkin ale before the year is over. So after a present like that, how can I say no? So I will be brewing a pumpkin ale this weekend and a double IPA in about 2 weeks.

 

[Invertalon]

Since I got my keezer up and running I have empty kegs that need filled!

Today, I am transferring my Cream Ale into the first keg... The hydro sample I had the other day was stunning - I would re-brew this recipe without any changes at all no doubt. It was perfect for what I was after, light and refreshing, that very slightly "sweet" aroma and flavor characteristic... Simply perfect. Can't wait to try the finished beer once it is carbonated. The recipe consisted of 2-row and 6-row, light munich, crystal 20L and flaked corn... Mt. Hood hops and WLP080 cream ale yeast. Finished at 5.5% ABV and 18 IBU.

Tomorrow, I am brewing a Porter. Malt bill consists of 2-row and Maris Otter as the primary base malts, alongside chocolate, munich, crystal malt (40L and 120L I believe), black patent and beechwood smoked malt (just enough to give it a faint smokiness, hopefully). A touch of oatmeal will be added for body/mouthfeel. Mashing on the higher end at 156F.

In a week and a half, I will be brewing a single hop Azacca IPA/DIPA (still debating on how "big" the beer will be) with Maris Otter and Vienna base malts along with a little 20L. Currently I have it expected at 5.5%, but recipe is still in development... Will be using a half pound of Azacca with a first wort hopping, 10min addition, 30-45min 160-170F hop stand and a 4-5oz dry hop for 5 gallon.

The final beer for my fourth keg, although it will age in the keg for some time before going on is going to be a huge imperial stout (12-14% ABV with vanilla beans and cold brewed coffee). As of right now, the recipe consists of a ton of 2-row, roasted barley, flaked barley, 60L & 120L crystal malt, chocolate malt, black patent and special roast. Columbus and Centennial hops. Expected beer is 12-13% ABV, 75-100 IBU. This recipe may be tweaked a lot prior to brewing, but the general idea is there.

After that, nothing in the pipeline yet... Perhaps a DIPA in the 8% ABV range, 100 IBU... I am thinking Columbus & Chinook for the first wort hopping bittering and (15min) flavor additions with Centennial and Citra for the hop stand and dry hop additions.

 

[brewbama]

I am looking forward to the first brew of 2016: a Surly Bender clone

 

[m00ps]

I like the term "brewgenda" its definitely on my mind all day every day. I keep 9-10 grain and hop bills weighed out at all times to brew whatever I feel like doing next. A constant line of yeast starters for the coming batches too

Right now Ive got ready:
- Sunny D IPA #4
- Sacral IPA #4
- Global Warming Saison #2
- Ace of Spades Black Saison #2
- Unnamed Saison
- Unnamed Saison
- Flapjack Breakfast Stout
- Spaceboots Black IPA #3
- Wipeout Witbier
- Pumpkin Pi ale

Fermenting/Conditioning/Souring:
- Counting Scars Saison
- What She's Having English Dark Mild
- Fruit Loops Hefeweizen
- Orange Creamsicale
- Winnie the Pale Ale
- Jolly Rancher IPA #2
- Literally Figurative Sour IPA
- Anoxic Dain Bramage Brett Saison
- Instupicious Sour Blackberry Saison

 

[Tactical-Brewer]

M00ps, you got it down brotha! That's awesome!

 

[Elkobrewer]

First brew of 2016 will be a magic hat #9 clone will brew next weekend. If all goes right

 

[slym2none]

Looks like I am gonna go with a pseudo-SMaSH very soon as my first beer of 2016. Recipe/thread can be found here: shameless plug

 

[Duke145]

It's getting a bit cold here so I'm not sure on the schedule but it's as follows:

1. Get 10 gallons of oatmeal stout into kegs for conditioning/serving.
2. Attempt to Brew 5 gallons of Denny's Wry smile IPA.
3. Brew 10 gallons of Kolsch. I want to experiment with adding a bit of lemon peel to one of my 5 gallon fermenters.
4. Brew 10 gallons of the English bitter I'm currently drinking.

 

[A2HB]

First beer of 2016 is going to be some kind of stout. Most likely in the 6.5-7% range. Week after that will be a rebrew of my RyePA.

 

[dstockwell]

Next up this week.. Bottle a Brown IPA, and brew a Cream Ale, as soon as my order is delivered tomorrow.

 

[EtchyLives]

Andes Chocolate Mint Stout. I'm introducing a friend to brewing and he wanted to do a stout. So I threw this out as a "brewing can be cool" idea and he about lost his mind. Methinks that I'll have a brew-buddy after we do this on the first.

Also, I've been looking for a good excuse to do this brew since I first read it last year.

 

[madscientist451]

Been making wine and cider since September, time to get back into some brewing.
First is a clone of Dechutes Mirror Pond, then get back into my "sour program" with the second brewing of a Flanders Red to mix 1/3-2/3 with an already soured version of the same beer.
Also want to do a Bourbon Stout, Cherry Vanilla Porter, and get an early start on late winter lagers that will carry me through the hot summer months.....

 

[smurfjuice]

Looks like I am gonna go with a pseudo-SMaSH very soon as my first beer of 2016. Recipe/thread can be found here: shameless plug

Thot you stopped brewing ...

 

[smurfjuice]

After all of that ... Just built a starter for a big Scotch ale. brewing this on Sunday. oh, Happy new year to all you sud heads....

 

[JawZziff]

ok, my first post ever on hbt, but I'm kinda excited about this one. since Xmas has just past I figure now is a good time to make sure I have a bottle of something nice to make my cheeks real rosy NEXT Xmas.

so I found a recipe for a bourbon barreled imperial stout. I'm using whiskey though and right now I have oak cubes soaking in it. these will then go into the secondary, bottle in a few months and if I can keep my hands off until Xmas 2016, it'll be the true test of my brewing patience!

I've got all the ingredients just need a day to brew, most likely the new year.

happy brewing

 

[Tactical-Brewer]

Awesome! We snagged a first post ever on the BREWGENDA forum!

That's great Buddy! I can't wait to hear how it turns out!

 

[JoshuaW]

Projects. Well, first Im going to brew on my new COBrewing system. I havent decided if it will be a blonde, session IPA, or if I will run to the store and get some saison yeast. I have bulk grain and hops for all of the above.

As for the projects:

I have to setup my new, larger fermentation chamber.

I have to move the old kegerator out to the garage.

I have to clear out and remove the old cabinets where the new kegerator will go in the kitchen.

I have to move the new kegerator (an upright keezer) out of the hallway and into the kitchen so I can outfit it and get it setup.

Hopefully I can do all of that before the beer I brew this weekend is ready to serve? We will see. Worse case scenerio, I put it in the keg and keep it in the newly expanded fermentation chamber!

 

[isseldor]

My last brew (first all grain) was an Old Speckled Hen clone, tried it last night and was soooo good. For next year I'm doing a dark mild, vanilla stout, Smithwicks clone, and the wife has asked for an IPA. That should take me to March.

 

[Tactical-Brewer]

Isseldor!!! Please share the Old Speckled Hen recipe! You'd be a champ if you could!

 

[isseldor]

Isseldor!!! Please share the Old Speckled Hen recipe! You'd be a champ if you could!

The recipe I used was from the www.biabrewer.info site and scaled it for a 2.5 batch:
O.G. 1.053
IBU 39.2
F.G. was 1.013

I mashed at 147.

MO 4.64 lbs
Dark Crystal .56 lbs

Lyle's Golden Syrup .46 lbs added 5 min before boil ends. I ordered this off amazon but I think you can substitute for a different inverted sugar.

Northern Brewer .53 ounces @ 60 min
EKG .30 ounces @15 min
EKG .23 @ 5 min

I used S-04 and fermented @ 65-67 degrees.

Turned out better damn good for my first all grain.

 

[iijakii]

I've been meaning to get a sour pipeline going for ages. I want to do a Flanders Red or two. Ive been saying this for a year and only did one sour, and that was just a lacto sour kettle.

 

[DevilNuts]

Just bottled a Belgian Dark Strong Ale, next I am torn between attempting something similar to BBQ, and something sour for my wife.

... I might just do both.