39 replies to this topic

[djinkc]

A boring, hoppy APA after work tomorrow, because out of 18 kegs I don't have a boring, hoppy APA

[ThroatwobblerMangrove]

Glad to hear that you're ready to attempt this one. We'll need updates, obviously. I'll be brewing at some point this weekend, but it's the Waterfront Blues Festival as well (Fri-Mon) and I'll be getting down allll weekend. Might take off work on Tuesday for my B-day and do some Brew-BQ'ing then. What to brew? Now, that is the question.

yes - I'm having a good feeling about the coriander. is it just me or does coriander have a faint cinnamon aspect to it? I keep smelling it and I seem to detect something in common.

[macbrak]

Oatmeal stout about 1/2 hour into the boil...

[lowendfrequency]

Just mashed in for a Summer Rye Ale. Pilsner, Rye, Wheat and all Citra hops. I'll post the recipe in a few weeks when I verify that it doesn't suck, but I have a good feeling about this one. Got the BBQ fired up for some pork shoulder, a couple of 22oz'ers of Hopworks' Deluxe Organic Ale chillin' in the ice box and the speakers in the window belting out some live Bob Marley. The sun is shining, the dogs are running wild and the ladies are rockin sun dresses and hula hoops. Doesn't get much better IMO. Going to go hear some more blues at the waterfront later tonight, then off to the coast tomorrow for some camping on the beach. I hope everyone else is having a stellar independence weekend as well

[gnef]

I just did 10 gallons of a belgian tripel. After this, I only have three more belgian beers planned, a quad, liquid stupid, and a dark golden strong. Not sure if I should try a belgian IPA, or move on from the Belgian series after that.

[ThroatwobblerMangrove]

I just did 10 gallons of a belgian tripel. After this, I only have three more belgian beers planned, a quad, liquid stupid, and a dark golden strong. Not sure if I should try a belgian IPA, or move on from the Belgian series after that.

I'm really tempted to try one of these this summer...

[3rd party JKor]

Just pitched yeast on an APA based on McDole's recipe. I don't usually name my beers, but seeing as this one was brewed on July 4th I'll call it AFYPA, aka America!!! F%&# YEAH!! Pale Ale.

[gnef]

I'm really tempted to try one of these this summer...

I have also been tinkering with the idea of doing a full saison series, since the style is so flexible, starting with a session saison to essentially a barleywine saison. If I were to do that, I might do 3 saisons, one around 4%, 7%, 10+%. I might do the 10 & 4 as a partigyle, now that I think about it. That sounds like a good idea, and will think about it more after I finish my current belgians.

[djinkc]

Still off today, the weather sucks. Brewed on Friday and just decided to brew again today. Black oatmeal pale ale. All FWH with Magnum and Mt. Hood to 54 IBUs and an OG of 1.051. Guess 24 SRM isn't really a pale ale.........

[3rd party JKor]

Still off today, the weather sucks. Brewed on Friday and just decided to brew again today. Black oatmeal pale ale. All FWH with Magnum and Mt. Hood to 54 IBUs and an OG of 1.051. Guess 24 SRM isn't really a pale ale.........

Oxymoron Ale?

[lowendfrequency]

I have also been tinkering with the idea of doing a full saison series, since the style is so flexible, starting with a session saison to essentially a barleywine saison. If I were to do that, I might do 3 saisons, one around 4%, 7%, 10+%. I might do the 10 & 4 as a partigyle, now that I think about it. That sounds like a good idea, and will think about it more after I finish my current belgians.

I've done this for the past 3 summers, same lineup every time. I'll start with a table beer around 4%, then move up to an all pilsner/wheat saison around 6%, followed by a 7% spiced saison (ginger/coriander usually) and then finish up with a BIG beer. The last high gravity saison is the one I like to experiment with. I've done them like barleywines, golden strongs with honey and hopbombed IPAs. This year I'm going to do a dark saison with christmas style spicings and let it age until the winter.

[MtnBrewer]

I did a Rye Bock yesterday as an experiment. Grain bill was mostly Munich with some pils and about 3 lbs. of rye malt, a pound of CM III, a pound of CaraAroma, a little melanoidin and a little pale chocolate for color. Hopped with Magnum to about 30 IBUs and added a little bit of Mt. Rainier and Tettnanger late. Fermenting on a 2308 yeast cake at 50°F.

[3rd party JKor]

I did a Rye Bock yesterday as an experiment. Grain bill was mostly Munich with some pils and about 3 lbs. of rye malt, a pound of CM III, a pound of CaraAroma, a little melanoidin and a little pale chocolate for color. Hopped with Magnum to about 30 IBUs and added a little bit of Mt. Rainier and Tettnanger late. Fermenting on a 2308 yeast cake at 50°F.

That sounds interesting.

[djinkc]

I did a Rye Bock yesterday as an experiment. Grain bill was mostly Munich with some pils and about 3 lbs. of rye malt, a pound of CM III, a pound of CaraAroma, a little melanoidin and a little pale chocolate for color. Hopped with Magnum to about 30 IBUs and added a little bit of Mt. Rainier and Tettnanger late. Fermenting on a 2308 yeast cake at 50°F.

It's nice to get off the beaten path sometimes. Sounds really tasty. Magnums have been the 60 min charge here lately. Nice clean bittering that will let that maltbill shine. I'd like to see the recipe if you care to share.

[Big Nake]

I'm brewing this tomorrow so it's not Independence Day weekend, but I'm going to try to make something similar to Leinie's Classic Amber. I have some in bottles and I have had a few this summer. The 6-pack holder says "100% malted barley" and also "Hallertau, Cluster, Mt. Hood & Cascade hops". Their site sheds more light on it saying that it's about 5%, 21 IBUs (seems higher) and that the grain bill is made up of Pale Malt, Crystal 60°L and Aromatic. It's a very light amber color and very refreshing. I like this style of beer a lot. I have the pale malt, C60 and Aromatic and I am going to use Mt. Hood, Styrian Goldings and Hallertau Mittelfruh... I don't have Cascades or Cluster. I will make it to about the same color and ABV but my recipe comes in at about 28-29 IBUs. I have Wyeast 2278 Czech Lager yeast up & running along with Wyeast 2124 Bohemian Lager yeast. The 2124 batch is done so I will probably use that. Mash around 150°ish. Cheers!

[ThroatwobblerMangrove]

I'm brewing this tomorrow so it's not Independence Day weekend, but I'm going to try to make something similar to Leinie's Classic Amber. I have some in bottles and I have had a few this summer. The 6-pack holder says "100% malted barley" and also "Hallertau, Cluster, Mt. Hood & Cascade hops". Their site sheds more light on it saying that it's about 5%, 21 IBUs (seems higher) and that the grain bill is made up of Pale Malt, Crystal 60°L and Aromatic. It's a very light amber color and very refreshing. I like this style of beer a lot. I have the pale malt, C60 and Aromatic and I am going to use Mt. Hood, Styrian Goldings and Hallertau Mittelfruh... I don't have Cascades or Cluster. I will make it to about the same color and ABV but my recipe comes in at about 28-29 IBUs. I have Wyeast 2278 Czech Lager yeast up & running along with Wyeast 2124 Bohemian Lager yeast. The 2124 batch is done so I will probably use that. Mash around 150°ish. Cheers!

sounds tasty

[MtnBrewer]

It's nice to get off the beaten path sometimes. Sounds really tasty. Magnums have been the 60 min charge here lately. Nice clean bittering that will let that maltbill shine. I'd like to see the recipe if you care to share.

If you've got Jamil & John's book, it's just the trad. bock recipe out of that except that I replaced some pils with 3 lbs. of rye, did a FWH with 1/2 oz. of Mt. Rainier and added 1/2 oz. of Tettnanger at flameout. OG about 1.070. Also used 2308 instead of 2206. But I'll post a recipe if you like.

[shaggaroo]

Brewed a Hefeweizen (50/50 German Pils/Wheat, hopped to 13 IBU with Hersbrücker) on Sunday. Of course it's too dang warm now. I had wanted to ferment around 64 ˚F but it's more like at 70 ˚F. Hopefully not too warm.

Edited by shaggaroo, 07 July 2010 - 11:06 AM.

[3rd party JKor]

Just pitched yeast on an APA based on McDole's recipe. I don't usually name my beers, but seeing as this one was brewed on July 4th I'll call it AFYPA, aka America!!! F%&# YEAH!! Pale Ale.

I checked my gravity last night, it was already down to 1.017. I think this is my fastest ferment yet with 001. I had been seeing 7-10 points per day, this one is down 36 points in 3 days. It tasted great, too. My last pale ale didn't come out so hot, so I'm really looking forward to this one. Thanks to Tasty for the recipe!