I’m working on a special/best/premium bitter. Trying out First Gold hops for the first time. Anybody use those before?
Think I’ll call it Most Premium Bitter.
What else is going on out there?
Final weekend of work in the book. Nothing but sitting in front of the computer for me. But once it’s done, BOY am I gonna brew! I did finally manage to get the Wee Shroomy brewed yesterday. 1.096 OG, getting blowoff with WY1728 at 52F!
One of my house IPA recipes tomorrow morning.
Mmmmm… hot scotchy 8)
Nothing brewing this weekend sadly. I’m spending some time with the newborn nephew and then moving all the beer/wine that was fermenting into secondaries (wine) or kegs (beer)…although I’m thinking I may keg a wine…
Nice! I’m thinking an 80/- is on deck after a Maerzen.
I’ve got to kill a keg so I can fill a keg.
Or go buy some more kegs.
No brewing, but perhaps the Blackhawks/Penguins game at Soldier Field in the 20 degree temp plus wind. Doesn’t sound wise, though, as I type it out.
I Love First Gold. Nice fruitiness and a lot golding spiciness. My best results came with a big addition in the 20-15 min range.
Otherwise, I am brewing a Landbier. Pils, Munich, and a touch of caramunich I. Haven’t decided on the hops yet. 833 for the yeast. I believe this to have been the 2nd best beer I have brewed in the past. Looking forward to seeing what the adjustments this time make.
Tuesday will be a super-long brewday for a huge barleywine with WLP037.
I made a Rye Altbier on Wednesday. I’m not sure yet, but I think its going to be too hoppy for style. Smells fantastic though. 1oz each of Liberty and Mt. Hood, half added at 15, half at 5. 1/2 oz Magnum for bittering.
EDIT: to add hops
I was hoping to brew an ESB (3rd pitch of the WLP002 that was in my Std & Special bitters) but my brew area is under about 1-2" of ice. I’ve been throwing salt on it like crazy but it doesn’t seem to want to melt. There’s not a lot of sun in that area and carrying 8.5 gallons of wort out to the burner on ice doesn’t sound very safe.
I might take the weekend to clean some stuff and move all my brewing equipment, since I’m getting my hot water heater replaced on Tuesday.
Brewing a helles with 100% Best pils, Hersbrucker to about 20IBU, and Wyeast 2278.
I see the words, but they have no meaning…
I know. My old Altbier was just 1oz magnum at 60, and every comp I entered said too bitter/hoppy for style. I didn’t think that was possible.
Looks simply delicious. I’m enjoying a Munich Helles presently, now that the bitter is in the fermenters.
Hoping to brew up a dry stout this weekend if the family and weather cooperate with me:)
Brewed the Dry Irish ~ a month ago. Gonna brew a Foreign Export Stout tomorrow, ~ 1.068 ish, split, half as is, the other half with coffee and/or cocoa nibs OR bourbon soaked oak chips. Gotta decide. Coffee/nibs or oak chips will be added in keg, pulled when they’re where I want.
Kegged 1/2 of a recent 10Gal APA brew last night - (split batch) The WLP090 carboy was done 3 days ahead of the WLP001 (then 5 day dry hop). I hope the 001 is ready to keg this weekend.
Cant wait to flap a lip on this one:)
Style: Mailbock/Helles Bock
—RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 7.4 SRM SRM RANGE: 6.0-11.0 SRM
IBU: 20.4 IBUs Tinseth IBU RANGE: 23.0-35.0 IBUs
OG: 1.060 SG OG RANGE: 1.064-1.072 SG
FG: 1.014 SG FG RANGE: 1.011-1.018 SG
BU:GU: 0.340 Calories: 151.6 kcal/12oz Est ABV: 6.1 %
EE%: 72.00 % Batch: 5.50 gal Boil: 9.15 gal BT: 90 Mins
—WATER CHEMISTRY ADDITIONS----------------
Mash PH5.5, Ca-65, Mg-6, Na-13, Sulfate-42, Chloride- 64, Alkalinity-32, RA:-18
Total Grain Weight: 12 lbs 15.1 oz Total Hops: 1.40 oz oz.
—MASH/STEEP PROCESS-----
-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
5 lbs 12.2 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 44.5 %
4 lbs 9.5 oz Munich Malt (6.0 SRM) Grain 2 35.5 %
2 lbs 7.3 oz Rye Malt (Weyermann) (3.0 SRM) Grain 3 19.0 %
2.1 oz Chocolate Rye (Weyermann) (245.0 SRM) Grain 4 1.0 %
Name Description Step Temperat Step Time
Mash In Add 5.85 gal of water at 160.3 F 150.0 F 60 min
Decoction 1/3rd Decoct 2.03 gal of mash and boil it 168.0 F 10 min
—SPARGE PROCESS—
-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 65.0 F/68.0 F
-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 5.04 gal water at 168.0 F
—BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.049 SG Est OG: 1.060 SG
Amt Name Type # %/IBU
1.00 oz Perle [7.10 %] - Boil 60.0 min Hop 5 18.0 IBUs
0.40 oz Tettnang [3.90 %] - Boil 20.0 min Hop 6 2.4 IBUs
I see Pinski’s response about Maertzen- This is my wife’s favorite. Any good recipes that folks can share?
Thanks in advance… (can’t figure out how to quote a previous post)