Brewed a Vanilla Bourbon Barrel Chocolate Stout that will be aging!
Brewed 10 gallons of English Pale ale (well, kinda English Pale Ale, I blended centennial with Target hops for aroma) and kegged 10 gallons of old ale.
I brewed a hoppy Belgian Blonde, vaguely in the vein of Gouden Carolus Hopsinjoor - we’ll see how it tastes. It was around 1.060 (forgot to buy a new hydrometer before the brew session, so that is a guess), and around 40 IBU, with lots of late additions. Long story short, it has both WLP530 and Wyeast 1762 in it, and I don’t really know which will take over, though I highly suspect it will be the WLP530.
11.5 lbs Weyermann Pils
.5 lb Briess 20L (HBS was out of Caravienne)
.5 oz Willamette (5.6 AA) FWH
.5 oz Mt. Hood (4.6 AA) FWH
1 oz Willamette (5.6 AA) 60 min
.75 oz Mt. Hood (4.6 AA) 60 min
1.25 oz Tettnanger (3.2 AA) 5 min
1 oz Willamette (5.6 AA) 0 min
1 oz Mt. Hood (4.6 AA) 0 min
1 oz Tettnanger (3.2 AA) 0 min
pitched a problematic 3L starter of WLP530, in addition to an unnecessary smack pack of Wyeast 1762 (24hrs later, just as krausen was beginning to form!).
mashed at 149F for 60 min
Fermenting now at 70F
Probably brewing nothing next week, followed by a Robust Porter and a Belgian Golden Strong in the near future.
3 - 4 weeks to ferment, 6 - 8 for lagering. Yep, yer cutting it close bro’.
Got er done!..in the nick of time 8)
We need some love in these threads for people who work weekends. 
I just brewed 5 gal of “Andrea Doria Porter”. This is my third cut at it and I’m getting really close to what I want, but the recipe is out of control - seven grains in this one.
I did a IIIPA and a hoptoberish type clone.