What's Brewing?: July 2018

[axeman91821]

Took about a six hour nap after my red eye home from Portland/NHC landed and now I'm up and mashed in on a grisette/table saison. Pils, a little wheat, and a touch of rye, 20 IBUs and some late additions of Hallertauer, and fermented with 3724. Estimated OG is 1.038, so should be a nice little beer to have on tap in a couple weeks.

 

[Rau711]

Got a new kettle w/whirlpool and a stainless mash tun, so I can do 10+ gallon batches. First batch with the bigger setup will be just 2 row and a random hop I have, or maybe a few that will be all done within the last 10 minutes, should be interesting.

 

[anteater1]

Brewed up a super original NEIPA the other day with Citra/Mosaic/Galaxy. Been testing out a lot of different hop combo's in the base recipe lately and thought it was time to return to the golden trio.

 

[TripleSixHoppia]

3 Gallons
100% Pils beer
6lbs of pils
90 minute boil

Kveik blend fermenting between 100-105*f in the shed. Dry hopped after 3 days with .1oz of magnum, .5oz German Pearl, .05 Cascade

 

[rcubed1]

Too hot to brew this past weekend. Maybe this weekend. But I did get a peach cider going yesterday.

 

[anteater1]

Today I'm brewing a west coast IPA recipe that I put together. I'm curious to see if the big Columbus whirlpool in the Trillium clone I brewed translates well to a west coast recipe.

7.5 lb 2 row
7.5 lb Marris Otter
0.5 lb Wheat
0.5 lb Sugar
0.25 lb Carafoam

3 ml Hopshot 60 min
1.5 oz Warrier 60 min
4 oz Columbus Whirlpool
2 oz Centennial Whirlpool
2 oz Citra Dry Hop
2 oz Simcoe Dry Hop
2 oz Amarillo Dry Hop

wy1056

 

[coldcrash1]

Xposted from Saison thread.

Knocked out a version of this beer yesterday:

For those that homebrew or just would be interested in reading. This is a really cool group project that the Saison, Bière de Garde, and Farmhouse Ale Appreciation Society over on Facebook came up with. We did a group vote to design a recipe and some pro brewers signed up to brew it. I really like the recipe and think it will play nicely with some brett strains and some Bière de Coupage blending. Check it out and let me know if anyone brews it!

http://www.thefarmhouseobsession.com/2018/06/linternationale-homebrew-recipe.html

For 5 gallons:

7#floor malted Pilsner
1.75# torrified wheat
1.25# rye malt

85g Strisslespalt at 60 mins
56g Strisslespalt at 10 mins
28g Motueka & 14g Hallertau Blanc at 5 mins

Currently in primary on wlp565. Will likely keg this batch clean for quick consumption, and get another batch going soon on my house mixed culture

 

[Rau711]

Brewing up a porter, 10 gallons split into 2 English Yeasts to see which one I like more. Next time I will start playing with some adjuncts maybe.

 

[rcubed1]

Brewed up an ESB today. Went with EKG and some Crystal hops I got for free at Homebrew Con. Next stop for this yeast, a barleywine.

 

[ncaudle]

brewed enough of our house "wort" (SG1.032; pils, wheat, rye and marris otter w/ <10ibu aged hops) to fill 2 RW barrels over the weekend. 1 got our local mullberry sourced mixed-culture and the other got red wine yeast + some various brett strains. brewery smells awesome this morning!

 

[anteater1]

Spruce Wild Ale.

I let some very simple golden ale sit on various dregs for two years. Then I went out and got some Norway Spruce tips, "dry spruce tipped" it, and I also made a spruce tincture with gin and added that as well. I'm pretty sure 90% of the flavor came from the tincture and I would definitely use this method again. I wasn't very precise with the spruce amount, but roughly 3-4 plastic sandwich bags worth of tips for 2 gallons of beer. I refreshed the tips in the tincture a few times so it was pretty strong.

This beer is just popping with bright spruce flavor, but is in no way harsh or astringent. Couldn't be happier with the way it turned out.

 

[axeman91821]

Got five gallons of session mead going last night. Will rack onto limes and ginger in a couple weeks.

 

[axeman91821]

5 gallons of Munich Helles currently boiling away. I'll also be bottling two gallons of meadowfoam traditional mead as is, and then I just need to order another 3 gallon carboy so I can rack the rest onto some cacao nibs.

 

[TripleSixHoppia]

Brewed a 1.040 Raw ale fermenting with the MTF blend on saturday.

Then I went to the new local nano-brewery and helped him do 2bbl of a light sour beer. 65 gallons of 1.037 wort, 8 shots of goodbelly, and a 1 liter starter of the MTF blend I had sectioned off. Later tonight we'll add in a big starter of Belle Saison to finish it out. Once it finishes we'll dry-hop with .5lbs per bbl of citra, crash then carb.

 

[agrippin]

Brewing up my first mixed culture biere de miel.

5 lbs pils
0.5 lbs flaked rye
0.5 white wheat
1.5 lbs honey
Crystal and Azacca.

Shooting for 1.042 and hoping it'l drop down to 1.000. Planning on doing a second batch to add hibiscus and vanilla. Rolling in the boil right now.

 

[anteater1]

Today I'm brewing a west coast IPA recipe that I put together. I'm curious to see if the big Columbus whirlpool in the Trillium clone I brewed translates well to a west coast recipe.

7.5 lb 2 row
7.5 lb Marris Otter
0.5 lb Wheat
0.5 lb Sugar
0.25 lb Carafoam

3 ml Hopshot 60 min
1.5 oz Warrier 60 min
4 oz Columbus Whirlpool
2 oz Centennial Whirlpool
2 oz Citra Dry Hop
2 oz Simcoe Dry Hop
2 oz Amarillo Dry Hop

Imperial House (edited)

I know its August but I'm drinking this now and I think its going to be the foundation for my west coast IPA's moving forward. Equal parts citrus, pine, tropical fruit and dankness. Finally got the crisp feel I've been going for, I think that 300:75 sulfate:chloride helped. Also really liking Imperial House over wy1056 for the style.

 

[YungCoolship]

Xposted from Saison thread.

Knocked out a version of this beer yesterday:



For 5 gallons:

7#floor malted Pilsner
1.75# torrified wheat
1.25# rye malt

85g Strisslespalt at 60 mins
56g Strisslespalt at 10 mins
28g Motueka & 14g Hallertau Blanc at 5 mins

Currently in primary on wlp565. Will likely keg this batch clean for quick consumption, and get another batch going soon on my house mixed culture

I gave this recipe a whirl last night as well. I brewed a 10 gallon batch that I split and pitched wyeast Belgian saison + Brett b in one, and Belgian saison + Brett c in the other. I couldn’t source any Strisslespalt so I subbed it with Triskel... which I read is similar.

 

[rcubed1]

Too damn hot to brew in August but the ESB I brewed up in July is now on draft. Tastes like a solid example of one.

 

[agrippin]

Brewing up my first mixed culture biere de miel.

5 lbs pils
0.5 lbs flaked rye
0.5 white wheat
1.5 lbs honey
Crystal and Azacca.

Shooting for 1.042 and hoping it'l drop down to 1.000. Planning on doing a second batch to add hibiscus and vanilla. Rolling in the boil right now.

Brewed the exact same beer, changing it up with a different mixed culture to compare their differences.