Just lit the fire! Brewing an American Pale Ale today. Going to be the start of a series of single hop pales I’m doing to try and nail down different hop characteristics.
Right on! Brew day always a good day
Not today, but in the next week I’m brewing a rye pils and an IPA. The IPA will be a test of X17 experimental organic hops that I got ahold of. They’re a Magnum/Cascade cross and have a lot of tangerine/lemon/lime to them.
Wow I want some
Those sound delicious sir.
I’m starting this series with Cascades.
I’d love to get my hands on those. Do you know who is developing it (YCR, Haas, HBC, etc.)? Does it go by any other name? I’ll have to keep a close eye on my usual sources and snap some up if it becomes available.
No brewing here, I’m taking a dynamics midterm. It’s killing me, the weather is perfect!
Yeah, those sound nice.
Hoping they’ll be available commercially next year. A brewery I consult for got 10 lb. and gave me 1/2 lb. to play with.
Much smaller scale…it’s a grower named Pat Levy. At this point, X17 is all it’s called.
It’s great to hear that the little guys are able to do some innovation as well. Hopefully the resources are there to scale up production if it’s a winner.
I’m gonna do a Dr Rudi. Mosaic and galaxy pale ale. Never used the Rudi. Going all 3 at WP and dry hop.
Here’s some info about the grower…
As I write I’m brewing a Brown Porter–got 15 more minutes of boiling. It’s after midnight, the wife and kids are asleep, I’m sampling a dunkleweisen, and I’ll be beyond tired tomorrow. But I’m happy.
This will be my second porter this fall: brewed a smoked robust porter but am looking forward to a more traditional version.
Will be brewing my first California Common in many years tomorrow. Then saving the yeast for a large baltic porter. Should be a beautiful day here for Colombus Day.
Brewing a malty blonde this morning.
82% 2-row
18% Munich 2
Safale K-97
Mashing in an experimental beer inspired by one of Gordon’s recipes from MHR. My recipe is actually quite different from his, this is really just focusing on the technique. No hops in the boil, just a 20 minute hot whirlpool at the end. I’m mostly interested in perceived bitterness rather than actual IBUs. I may or may not dry hop this.
6 gallons
1.054
30 IBUs??
92% Pale Ale (Dingemans)
8% Pale Wheat (Dingemans)
2 oz Azacca @WP (Pellet, 10.3% alpha, 20 min, 200F+)
1 oz Simcoe @Hop Rocket (Leaf, 14.1% alpha)
Mash 60 min @152F
WY1056 (007 method, 1L @HK)
Doing a traditional bock today. 60% dark munich, 30% light munich, 10% pils. Will adjust SRM with a little Midnight Wheat in sparge. 1.068/25 IBU/WLP833. Can’t wait.
Also, brewday - that looks good. I’m curious to see how it comes out for you.
Brewing a Foreign Extra Stout tomorrow.
Thinking I’ll brew this kinda experimental pale ale tomorrow, wanna see how a non-traditional pale ale recipe will do in an upcoming competition.
1.046 / 43 IBU
Wyeast 1272
81% Pale ale
12% flaked oats
7% C90
0.25oz Columbus@FWH60
1.75oz Galaxy @0(30min hopstand)
3.0oz Galaxy @ dry hop