Anyone brewing this week?
#21
Posted 15 June 2017 - 07:46 AM
#22
Posted 15 June 2017 - 07:50 AM
my last three brewday plans have not happened so I am not holding my breath...
#23
Posted 15 June 2017 - 07:51 AM
#24
Posted 15 June 2017 - 08:09 AM
Estimated OG: 1.047 SG, Color: 3.6 SRM, IBU: 23.8 IBUs, Boil Time: 40 Minutes
1 lbs 2.0 oz Grits (1.0 SRM)
7 lbs 8.0 oz Barke Pilsner
1 lbs Barke Vienna
8.0 oz White Wheat
0.50 oz Magnum [14.00 %] - Boil 35.0 min 20.5 IBUs
1.00 oz Select Spalt [4.75 %] - Boil 5.0 min 3.3 IBUs
#25
Posted 15 June 2017 - 09:10 AM
Mmm, that's going to be stellar. Get your water and your pH in line and that beer is going to be beautiful. Cheers.Following Ken's lead with something sorta similar but different with a slurry of 34/70
Estimated OG: 1.047 SG, Color: 3.6 SRM, IBU: 23.8 IBUs, Boil Time: 40 Minutes
1 lbs 2.0 oz Grits (1.0 SRM)
7 lbs 8.0 oz Barke Pilsner
1 lbs Barke Vienna
8.0 oz White Wheat
0.50 oz Magnum [14.00 %] - Boil 35.0 min 20.5 IBUs
1.00 oz Select Spalt [4.75 %] - Boil 5.0 min 3.3 IBUs
#26
Posted 15 June 2017 - 10:25 AM
Edited by Steppedonapoptop, 15 June 2017 - 10:25 AM.
#27
Posted 15 June 2017 - 03:54 PM
#28
Posted 15 June 2017 - 03:59 PM
If the stars align Im going to try and break my drought with a simple pils. Floor malted pils and a half pound of carahell. 1oz. German Tettnanger and 2oz. Saphir late, 34/70.
Sounds pretty solid to me. Of course, we'll need to see some pics of your work.
#29
Posted 15 June 2017 - 03:59 PM
Drool. Good luck with the stars.If the stars align Im going to try and break my drought with a simple pils. Floor malted pils and a half pound of carahell. 1oz. German Tettnanger and 2oz. Saphir late, 34/70.
#30
Posted 15 June 2017 - 04:02 PM
No brewing for me until next week; also looking at a making a German-ish pils.
Need something gold, fizzy, and lager-y, and soon.
#31
Posted 17 June 2017 - 07:30 AM
#32
Posted 19 June 2017 - 05:18 AM
I managed to make my hoppy American wheat beer on Saturday. I only managed to get the wort down to 75F in my kettle and then gave up. I let it chill down to 66F over the course of the afternoon in the chest freezer. it's crazy how long it takes to chill 11 gal of wort. got the dreaded US-05 pitched around 7PM. saw the start of activity about 14 hours in and it was rocking hard this morning.
#33
Posted 19 June 2017 - 05:29 AM
Looks like Wednesday will be brew day for me; making a German pils.
Kegging a Dortmunder tomorrow, and harvesting the 34/70 cake it's sitting on.
WIll to be nice to repitch some super-fresh yeast-cake yeast for a change, rather than having to time things around making a starter.
#34
Posted 19 June 2017 - 05:50 AM
Looks like Wednesday will be brew day for me; making a German pils.
Kegging a Dortmunder tomorrow, and harvesting the 34/70 cake it's sitting on.
WIll to be nice to repitch some super-fresh yeast-cake yeast for a change, rather than having to time things around making a starter.
Totally agree. I brewed an American Light Lager on Saturday, kegged a Golden Lager during the boil and pitched a big chunk of the 34/70 cake into the new batch. Easy peasy and strumming away at 48 F.
#35
Posted 19 June 2017 - 05:52 AM
Yeah, this is typically what I do... transfer one beer while making the next beer on the same day. The yeast is saved off in a flask for all of one hour or so.Totally agree. I brewed an American Light Lager on Saturday, kegged a Golden Lager during the boil and pitched a big chunk of the 34/70 cake into the new batch. Easy peasy and strumming away at 48 F.
#36
Posted 19 June 2017 - 05:54 AM
Brewed a white pale ale on Saturday, 4# pils, 3.1# white wheat, 0.9# torrified wheat and 1# flaked wheat (LHBS ran out of white wheat so I improvised). Hopped with some Columbus for bittering then an ounce total of Azacca and Idaho 7 in the WP. Will dry hop with more. Also added coriander and clementine peel towards the end of the boil. Re-pitched US-05 from an oatmeal stout I kegged (with 4 oz. coffee beans) earlier in the day. I didn't give the yeast enough time to re-flocculate so slightly more than 200ml of black slurry was pitched.
#37
Posted 19 June 2017 - 05:57 AM
Yeah, this is typically what I do... transfer one beer while making the next beer on the same day. The yeast is saved off in a flask for all of one hour or so.
Exactly. Great minds
#38
Posted 20 June 2017 - 10:09 AM
4.5 lbs Avangard Vienna
3.0 lbs Munich 2
2.5 lbs Pilsner (Rahr or Dingemans)
2 ounces Carafa 3
24 IBUs Magnum to bitter
1 ounce Hallertau 3% for 10
Augustiner lager yeast
Ends up around 12 SRM, 5%, 27-28 IBUs. 30 minute boil.
#39
Posted 20 June 2017 - 10:26 AM
German pils is on the docket for tomorrow.
Water is measured/filtered, and i put my new gram scale through its paces weighing out some calcium sulfate/chloride additions, rather than relying on volume measurements (fractions of a tsp).
Also kegged my Dort this morning, so I have some healthy, ready-to-fight 34/70 on hand for the occasion.
#40
Posted 27 June 2017 - 03:58 PM
In. Finally. First brew since early March is going down tonight. I'm so excited I'm going to post the recipe.
1.065
SRM 4
IBU 42
80% 2-Row
20% Red Wheat Malt
Mash 148F/40min, 162F/20min
Apollo @ 30
90g Blend of Cascade, Amarillo, Columbus @ 0
150g Blend of Cascade, Amarillo, Columbus dry
WY1450
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