Post your recipes, plans, and pictures here.
PS. I accidentally added this in the Beer Recipes forum. It may be more appropriate somewhere else. Sorry.
For Big Brew day I am planning a Vienna-ish lager. This is my plan. The recipe comes out a little lighter in color and hoppier than a typical Vienna Lager. Do you think that’s too much late crystal hops?
OG 1051, SRM 7-8
97% Vienna Malt
3% Caramunich I Malt
23 IBU Magnum @ 60
1.5 oz./5 gallons Crystal @ 15
1.5 oz./5 gallons Crystal @ 5
34 IBU total
Diamond Lager Slurry
I’ll be brewing my standard Rye IPA grist with undecided hops. Gotta fig through tgge fre3zer and see what looks interesting. Probably something cryo.
I am brewing an American Pale Ale I call Lil’ Bit More based on Brulosophy’s Tiny Bottom to drink for Memorial Day.
9 lb Rahr Standard 2-row
11 oz C20
11 oz Goldpils Vienna
8 oz Victory
5 oz C60
25 IBU(s) Veteran’s blend @20 min
15 IBU(s) Veteran’s blend @10 min
15 grams Bry-97
@Tommy: you said you wanted a hoppy Vienna Lager so I’d go with it.
Our homebrew club is brewing “You Are Not Alone”, a beer commercial brewers here in Seattle made with 100% of profits donated to Big Table, a charity supporting hospitality workers affected by COVID-19 shutdowns. So all of us making the recipe are donating to https://big-table.com/. (Note they are also in Spokane and San Diego) Here is the recipe YOU ARE NOT ALONE - HOMEBREW RECIPE - Reubens Brews
What year VB?
2019
Thanks for the recipe feedback. I just needed a little confidence builder.
15 grams of Bry-97? Did you buy a 500 gram brick?
Yes and no. I am pitching from 2 packs.
However, I did buy a 500 g brick but I don’t have my Mason jar vacuum sealer yet. It’s on the way. When I have it I’ll start pitching from the brick so I can seal it each time after opening.
I avg ~17 batches a year. So the brick should be used prior to the expiration date printed on it.
Someone in my club bought the hops for the Pangea IPA, but I don’t have the grains. I’m going with 80% pale ale, 10% Munich 10L, and 10% wheat. Either pitching Hornindal kveik or Tropical IPA. Brew #2 on my Anvil, need to play with my crush a bit.
I’m making a mead. I gave some mead to a friend recently and she gave me 2 gallons of honey in return. It’s a dark wildflower honey from an apiary that isn’t too far from me. Very tasty stuff. 5 gallon batch. I usually shoot for an OG around 1.125. Yeast will be Lalvin D47.
I plan to brew a kettle sour. Its a brew I’ve done a few years now, tweaking it a little bit each year. The first year it was a standard Berliner Weiss that just happened to have the right level of sourness (only had ph strips). Last year I put raspberry in half and it was a hit, though less sour than the first year but it worked well with the raspberry. I think my ph was lower than in the first year than I thought . This year I’m planning split a 10 gallon batch add raspberry to one half and the other half I’m going to add pineapple and coconut. They should both be good summer beers. I’m targeting a ph of 3.4 which should put me right on the edge between tart and sour and go well with the fruit flavor.
I’m brewing my Fullers ESB clone:
OG: 1.057
Pale Ale Malt
Crystal 150L
Black Malt
IBU: 43 (34+% from bittering)
Target (bittering)
Challenger (late)
Northdown (late)
Golding (dry hop)
Imperial A-09
I’m just doing a simple Cascade SMaSH since the wife and I have been kicking IPA’s as fast as I can tap them.
10.75 lb 2-Row
1.5 oz Cascade (60)
0.5 oz Cascade (15)
0.5 oz Cascade (5)
1.0 oz Cascade (flameout)
1.0 oz Cascade (dry)
WLP 090 San Diego Super
Have already done a couple hoppy beers recently, so gearing up for an oatmeal stout:
7.5lb Pale Ale Malt
1lb Flaked oats
12.00oz Chocolate Malt
12.00oz Munich II
8.00oz Crystal 60L
8.00oz Roasted Barley
2.00oz EKG 60min
Wyeast 1469 West Yorkshire yeast
I just got some MI Chinook hops which have a lovely pineapple character, so I’m rethinking things. Gonna with Mecca Grade Lamonta as a base, maybe 20% MG Opal (toasted) malt, a little bit of carapils. Bitter with PNW Chinook, finish with MI Chinook. WY1217 WC IPA yeast.
Happy Big Brew day y’all. In this photo mash is complete. Close enough 5.43 pH (@ 20 min) to a predicted 5.4 and spot on predicted SG into the BK. 89.5% mash efficiency (BeerSmith calculation).
Starting the boil and waiting for the hop additions.
Edit: Big Brew day complete. One of the most relaxed seamless brew days ever. Hit volumes and OG spot on. Cheers everyone!
Beautiful clean wort into the FV:
Edit 2: closed transferred from FV to keg today. Finished at 1.012 with a 1.011 prediction. Not bad. A nice 5% beer.
I’ll be live on Facebook starting around 9:30 AM left coast time. I’ll also be on virtual events for Lallemand and Grainfather during the day. Stop by for a laugh!
Got the Jazz Fest Festing in Place stream, a cold Pliny clone and what passes for a nice day. Cheers!
