Dunkel.
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Man does that look tasty - one of my favorites. Last one I made was the Big Brew May 2024 Bedogah Dunkel featured on the website at the time….something related to a Star Wars location, if I recall correctly. Turned out very well.
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Nectaron Saison - I did a 3 gallon batch, based on a recipe (Upright Saison Elani) from the latest issue of Craft Beer & Brewing. It clocks in at 5.5% abv, so on the lighter end of many saison recipes; exactly what I’m looking for in the style. Recipe and tasting notes are at my blog.
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My homage to Two Women by New Glarus. Pilsner Malt, Munich 2, some Copper Malt, Perle and Spalt hops and Omega Bayern.
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The name is intriguing. What’s in it?
Also, #greenglassforever
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Haha. I love the green glass for my saisons, one of the very few beers that I do not keg. The green just feels righteous.
Pilsner, Spelt and a touch of dark Munich. Hopped with Nelson Sauvin mostly and just a touch of Citra. Lallemand Farmhouse yeast.
I adjust my mash pH and mash my grains with cut up lemons - and add the zest at flameout. I got the idea from the head brewer at Rowley Farmhouse Ales in NM. He was kind enough to e-mail me a few times with pointers. Great guy. So this beer is an annual tribute to good people.
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Interesting. I’ve never tried Munich in saison.
Do you calculate the lemon addition to hit a certain pH?
I just saw the episode of Diners Drive-ins and Dives with Rowley Farmhouse. I wish I had an excuse to go to NM.
I let Brewer’s Friend do the calculations. You know, I used to have a pH meter, probably still do, but using one simply doesn’t jive with my brewing enjoyment. It’s a hobby, and as long as I’m having a good time…(unlike golf…) 
If you’re interested…
And thanks for the link. I will definitely check that out!
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I love everything about this recipe! A lower abv saison, dry yeast, small batch, interesting combo of ingredients…I may have to try it when our lemon tree comes into season. Thank you for sharing!
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“Clonal Common 2025” - my interpretation of the California Common style, based on a clone recipe for Anchor Steam (RIP). Recipe and such at the blog - I did a 3 gallon batch on this batch, following my Brew Year’s Resolution to scale down my brews more frequently. It means I can brew more often, and don’t have the pressure to finish 5 gallons of beer where I’m happy with smaller batches.
I’m pretty close to happy with this recipe (my third iteration). A common theme with past batches was that it was a little too bitter for my taste, so I’m going to nudge the (calculated) IBUs downward slightly for my next brew of the recipe. It’s at ~36 now, I think it will be better at ~30.
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Since most people post pictures of awesome looking beers, here is my latest Scotch Ale / Wee Heavy after a second evening under co2 pressure in the tank. In 25+ years of brewing, I have had small leaks from a bad gasket on the liquid post (as an example), but easy recoveries. This one has me stumped as I recovered the keg and added water and co2 pressure to the same psi and nothing.
If there is anything to laugh at, I used a wet : dry shop vac to suck up the beer and by the time it was near capacity, foam shot out the vent side of the vacuum, probably a good 10 ft. Sigh.
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West Coast I’ve been working on.Removed wheat from the grain bill. Made 10 G. Fermed 5 with 34/70 at 59 and 5 with US-05 at 66. This is the 34/70.
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Looks great. Cool glass too.
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Smoked Red Ale #8. 6.2%, 48 IBUs. One of our favorites.
14% Cherrywood malt, 11% Red-x, 4% Beechwood. Cali Dry Yeast.
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That looks and sounds very tasty!! Care to share your recipe and process?
10 gallon batch:
3.5#s Breiss Cherrywood malt
2.75#s BEST Red X malt
1# 75L Crystal malt
1# Viking Beech malt
9 oz 120L Caramel malt
3.4 oz R. Barley malt
60 minute infusion mash
60 minute boil
1.3 oz Magnum 60 minutes 24.7 IBUs
1 oz Chinook 60 minutes 19.3 IBUs
1.3 oz cascade 5 minutes 4.2 IBUs
Whirlfloc 15 min
Cellar Science Cali dry yeast.
Hope this helps!
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