10 replies to this topic

[Stout_fan]

So I'm sitting on my deck this afternoon enjoying the 70 degree weather and sunshine, replenishing my vitamin D levels and sucking back a Cyser that I vinted in 1997. Nothing like 23 year old mead to get the creative juices flowing. And, although strange, I had a thought:

 

Presuming we all survive the pandemic, zombies don't return, and our economy doesn't terminally tank are any of you fellow drunkies planning a celebratory brew?

 

After pondering this for a glass or three I have mine all picked out:

 

Covid19 Capsumel.

'Brewed in a hot zone with peppers imported straight from China.'

 

What are you guys doin?

[matt6150]

I haven't really thought about it. But I was just thinking back on the spring of 2012 brews bros community brew we did. I was looking at the recipe yesterday. Anyone remember what it was? I do want to brew a celebratory something for my son that I can keep till his 21st birthday.

[jimdkc]

I haven't really thought about it. But I was just thinking back on the spring of 2012 brews bros community brew we did. I was looking at the recipe yesterday. Anyone remember what it was? I do want to brew a celebratory something for my son that I can keep till his 21st birthday.

 

When I read this, I flashed back on a couple of the community brews I participated in back in the day. But the one I really remember was the one from Spring 2007. I think it may be one of the best beers I ever brewed!

 

Here it is (in Green Board color!):

 

Community Spring Beer, all-grain

5.5 gallons
OG = 1.055 (@75% efficiency)
IBUs = 40 (but with emphasis on hop flavor and aroma)
Color = Golden (~7-8 SRM)

Grains
2.0 pounds Maris Otter Pale Malt [sub: Golden Promise]
2.0 pounds Vienna Malt
3.5 pounds Munich Malt
2.0 pounds Pilsner Malt
2.0 pounds Light Wheat Malt [sub: Rye Malt -or- Oat Malt]

Hops, Super HopBurst
1.5 oz Amarillo (8.5%) first wort hops (calculates as 20 min addition) [sub: Centennial, Cascade, Chinook, Columbus]
1.25 oz East Kent Golding (5.0%) 15 min [sub: US Golding]
1.25 oz East Kent Golding (5.0%) 10 min [sub: US Golding]
0.75 oz Saaz (5.0%) 5 min [sub: Sterling]
0.75 oz Saaz (5.0%) end of boil [sub: Sterling]

Yeast
White Labs 029 German Ale/Kolsch -or- Wyeast 2565 Kolsch

Mash grains at 150-155°F (lower for more fermentable drier beer, higher for less fermentable malty beer) for 60 minutes, sparge to collect enough wort to allow for 5.5 gallons after a 60-minute boil. Add first wort hops as soon as runoff begins and follow other hopping as above. Chill to 60°F after boil, oxygenate, and pitch a large yeast slurry. Ferment at ~65°F for 7-10 days (FG ~1.013), transfer and cold condition for ~4 weeks.

 

Here's the label I made for it:

 

Edited by jimdkc, 08 April 2020 - 08:57 PM.

[denny]

check the latest Brew Files

[matt6150]

When I read this, I flashed back on a couple of the community brews I participated in back in the day. But the one I really remember was the one from Spring 2007. I think it may be one of the best beers I ever brewed!

 

Here it is (in Green Board color!):

 

Community Spring Beer, all-grain

5.5 gallons
OG = 1.055 (@75% efficiency)
IBUs = 40 (but with emphasis on hop flavor and aroma)
Color = Golden (~7-8 SRM)

Grains
2.0 pounds Maris Otter Pale Malt [sub: Golden Promise]
2.0 pounds Vienna Malt
3.5 pounds Munich Malt
2.0 pounds Pilsner Malt
2.0 pounds Light Wheat Malt [sub: Rye Malt -or- Oat Malt]

Hops, Super HopBurst
1.5 oz Amarillo (8.5%) first wort hops (calculates as 20 min addition) [sub: Centennial, Cascade, Chinook, Columbus]
1.25 oz East Kent Golding (5.0%) 15 min [sub: US Golding]
1.25 oz East Kent Golding (5.0%) 10 min [sub: US Golding]
0.75 oz Saaz (5.0%) 5 min [sub: Sterling]
0.75 oz Saaz (5.0%) end of boil [sub: Sterling]

Yeast
White Labs 029 German Ale/Kolsch -or- Wyeast 2565 Kolsch

Mash grains at 150-155°F (lower for more fermentable drier beer, higher for less fermentable malty beer) for 60 minutes, sparge to collect enough wort to allow for 5.5 gallons after a 60-minute boil. Add first wort hops as soon as runoff begins and follow other hopping as above. Chill to 60°F after boil, oxygenate, and pitch a large yeast slurry. Ferment at ~65°F for 7-10 days (FG ~1.013), transfer and cold condition for ~4 weeks.

 

Here's the label I made for it:

 

Nice. I don't remember that one. I just checked and I registered to the Greenboard in April 2007.

 

check the latest Brew Files

Whats a brew file?

[HVB]

 

 

Whats a brew file?

 

I am guessing he means this https://brews-bros.c...ate-good-times/

[denny]

I am guessing he means this https://brews-bros.c...ate-good-times/

yep!

[jayb151]

Nice. I don't remember that one. I just checked and I registered to the Greenboard in April 2007.

 

Whats a brew file?

 

Damn! I had to run back to see how long I had been on the greenboard. July 2008. I must have missed that brew!

[jimdkc]

I participated in a couple of Community Brews back on the Green Board. They were fun and we came up with some really good beers! Didn't realize that one had ever been done here. Anybody have links? Or was it lost?

[matt6150]

I believe a few have been done here. The one I'm thinking of was early 2012 and was some sort of red beer. I also remember a rye saison possibly a year later or so. I think the threads are still here if you search for "community".

[positiveContact]

if we can come up with something that uses diamond lager yeast I might be game.  obviously I'd have to work with the ingredients I've got but I have a pretty good stock.