Welcome to the one year old board!
And now… whatcha brewing? Me - I’m digging out the brewery and hanging fans, etc.
Brewing up a batch of Patersbier. Then its time to prep for my friends holiday party next month. Kegging a BVIP for the party and dry hopping a Lagunitas IPA clone as an alternative to the BVIP for the same party. Of course, both will be ready well in advance and must be sampled weekly to ensure the quality of the brews! Hmmm, maybe I should brew up a batch for a third keg…
This is it. Going for the gluten free beer. My sorghum & corn syrup w/Cascade. I’m hoping that the audience that will be tasting it will not be too critical I know the celiac in the group will be fine w/it.
BIG Learn to Homebrew Day event at Oakshire Brewing (www.oakbrew.com) here in Eugene. Believe it or not, I’ll be brewing a Rye IPA.
No brewing this weekend as I’ll be out of town. Hope to make a starter for my Dubbel when I get back.
Nothing this weekend for me. Got the family coming down for my son’s birthday party. Going to start stepping up a starter for next weekend’s bock.
I’m going to be brewing NB’s Irish Heavy on Saturday. It sounded intriguing, and it was 10% off when I was ordering some beverage tubing so I went for it.
Also going to be kegging an IPA tomorrow night.
Belgian Tripel for future aging in a bourbon barrel. I’ll be brewing it at our club’s Teach a Friend to Homebrew event.
I don’t care for brewing on the weekends. I much prefer to brew after work on weekdays. That being said, I’ll have my kegs drilled and ready to go with ball valves, the wife will be out of town for 2 weeks, and there’s plenty of propane…
Ballantine Burton Ale
Pumpkin Saison
Imperial Saison IPA (partigyle style with a sour ale from the 2nd runnings)
Low-gravity stout or porter of some variety
Do you have the recipe for the Lagunitas clone? My Wife and I are having a baby and the midwife loves the Lagunitas so I wanted to brew a batch for her.
I am hoping to bottle my second AG batch, an all grain saison with honey. NZ cascade and german opal, pils, wheat and munich
Oatmeal-Blackberry stout is ready for transfer to secondary. Just got blackberry puree in the mail yesterday. May start a batch of honey kolsch as well.
I’ll post it when I get home. I got the receipt from Jamil’s Can You Brew It show where he gets the recipe from Jeremy at Lagunitas. Its worth listening to if you want to brew it.
Bah, posted wrong link initially. This is the correct link
http://www.thebrewingnetwork.com/shows/507
Still a newbie, more or less…but I’m brewing my first lager this weekend. Extract brewing the Brewer’s best pilsner kit. Will be both my first time doing a lager and also my first time doing primary and secondary fermentation in separate vessels. Wish me luck!
Congratulations
Working on a batch of cider this weekend. I’ve always loved a good hard cider but each time I’ve tried to make a batch, it just hasnt turned out right. Hoping for a good one this time around. I know this is the wrong board, but…any tips?
Thanks, last couple of weeks here so I am jumping everytime the phone rings.
Brew as much as you can now, you’ll be really busy soon
Yeah I keep telling myself I will have some extra time cause I am taking 6 weeks daddy time but I know I’m fooling myself.
Just wait until they’re old enough for soccer, scouts, Little League…
Grats on the baby! Here is the Lagunitas IPA clone recipe.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: B0012 - Lagunitas IPA
Brewer: Scott Barbanel
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
Batch Size: 5.25 gal
Boil Size: 6.73 gal
Estimated OG: 1.061 SG
Estimated Color: 8.7 SRM
Estimated IBU: 46.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
Amount Item Type % or IBU
9.54 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.48 %
1.14 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 9.00 %
0.76 lb Wheat - White Malt (Briess) (2.3 SRM) Grain 6.02 %
0.72 lb Munich 10L (Briess) (10.0 SRM) Grain 5.68 %
0.48 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.81 %
0.65 oz Centennial [5.90 %] (Dry Hop 4 days) Hops -
0.65 oz Cascade [5.75 %] (Dry Hop 4 days) Hops -
0.12 oz Summit [18.50 %] (60 min) Hops 9.7 IBU
0.61 oz Horizon [8.50 %] (60 min) Hops 22.1 IBU
0.70 oz Williamette [4.80 %] (30 min) Hops 7.3 IBU
0.51 oz Centennial [6.80 %] (30 min) Hops 7.6 IBU
1.00 oz Cascade [5.90 %] (0 min) Hops -
0.50 tsp Yeast Nutrient (Boil 10.0 min) Misc
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 ml Lactic Acid (Mash 60.0 min) Misc
1.50 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
2.00 gm Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) [StarteYeast-Ale
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 12.64 lb
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 3.81 gal of water at 177.0 F 160.0 F
5 min Mash Out Add 0.83 gal of water at 192.6 F 165.0 F
Notes:
Mashing Notes:
Actual Water Additionas:
Mash - 5gr Gypsum, 1.5gr Epsom salt, 2gr Chalk to adjust ph during mash
Sparge: 1ml Lactic acid
Fermentation Notes:
Wyeast 1968 at 66F for 2 days, increase to 68 for 5-6 days to increase attenuation due to 1968 being a low attenuator.
Dryhoping Notes:
Dry hop at 66 to 68 for 4 days
Rouse Dry Hop after 2 days.
Crash Beer for 2 days at the end of dry hopping.
Keg beer after 2 days of crashing