Brewing the Bombay Bomber from Steele’s IPA. So far, so good. Sparging now. Put up an American Pale last week and a Vienna the week before. 'twas a good summer so far.
I’ve not seen bomber here in Michigan. Gotta get out west some day.
What’s everyone got cooking for this weekend? I have a 3-day weekend since RI remains the last state to celebrate Victory Day (formerly VJ “Victory over Japan” day - kind of funny since we’re one of the furthest states from Japan).
Going to be brewing my first hopstand & dry hop only IPA - pretty psyched about it, too. Citra, Motueka, Nelson plus either Columbus or Apollo and either Meridian or Legacy. Over a pound of hops for a 3-gallon batch. My software is saying 418 IBU’s. This should be interesting lol.
Gonna do my first Hefeweizen, which will also be my first decoction, which will also be my first step-mash (plastic cooler for my tun), and I’m trying out my new oxygenation system as well. Should be, well… fun?
Sweet! gotta love a decoction:) Good luck.
Brewing up an English Brown in tribute to one of my Cheesy childhood TV shows, The Benny Hill Show:)
Recipe: Benny Hill English Brown
Brewer: Quattlebaum
Asst Brewer:
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
Boil Size: 9.00 gal
Post Boil Volume: 7.80 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 12.6 SRM
Estimated IBU: 27.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 102.3 %
Boil Time: 90 Minutes
Ingredients:
Amt Name Type # %/IBU
7 lbs 13.1 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.5 %
14.0 oz Crystal, Medium (Simpsons) (55.0 SRM) Grain 2 8.8 %
9.6 oz Special Roast (Briess) (50.0 SRM) Grain 3 6.0 %
6.4 oz Victory Malt (biscuit) (Briess) (28.0 SR Grain 4 4.0 %
4.4 oz Pale Chocolate Malt (200.0 SRM) Grain 5 2.8 %
1.75 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 6 23.7 IBUs
0.67 oz Goldings, East Kent [5.00 %] - Boil 10.0 Hop 7 3.3 IBUs
1.0 pkg British Ale Yeast (Wyeast Labs #1098) [1 Yeast 8 -
Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 9 lbs 15.4 oz
Name Description Step Temperat Step Time
Mash In Add 4.55 gal of water at 162.4 F 152.0 F 60 min
Sparge: Fly sparge with 5.84 gal water at 168.0 F
Notes:
WOWZA! I’m psyched just reading this… You must post about the results!!!
Can’t wait to read your tasting notes on this one ! I’ve thought about doing this for awhile but haven’t gotten to it yet. I’ve got a couple more Belgian styles on deck to brew, then I’m hitting the hops hard.
I’m also on the fence about whether to try steeping hops with my priming sugar at bottling time to give it one last infusion of hop oil right before bottling.
Maybe do half with the priming hop addition?
What a concept to explore. Very exciting really. I have been moving my hop additions to later and larger and then a very generous hopstand/whirlpool addition. I still add some smaller amounts throughout though. So far so good with my results. But I haven’t made it all the way to what your doing here! I may just have to try a small batch like this and see what happens. I REALLY look forward to hearing about your results!
Enjoy the brew day!
brewed 45 liters of wit wort and pitched half with white labs 400 and half with the American farmhouse blend (which smelled a little like cheese going into the fermenter ???)
Had some extra hot sparge water so I went ahead and added that to the grains and got about 1 gallon of 1.055 (after boil) sweet wort which I boiled with some very very old saaz and pitched with the starter I made from my sourdough starter. So that will be interesting.
On a hunch I pitched the sourdough yeast pretty warm and will try to keep it that way. In my test (starter) it apparently finished at 1.012 down from 1.037 so I suspect a stall. The sourdough was created in Napa CA and I am hoping that similar to 565 I will get better attenuation with the higher temp. I figure I am also more likely to get some lactic character. We will see.
I made 6gal of wort with 10lb of Muntons Tipple pale ale malt, 1lb of Fawcett crystal 80L and 1lb of sugar, bittered to 50 IBU with German Herkules. I boiled 30min, then let it cool. Spit the batch in two and finished one with Galaxy, the other with Mosaic. Each had 1oz at 10min and 1oz at FO. Pitched US05, looking forward to giving these new-to-me hops a test run. I have a pound of Galaxy but only the 2oz of Mosaic, so I kept the recipe even. No dry hopping on these either.
Last weekend I did 11 gallons of Galaxy Simcoe Pale Ale. The 60 min charge was 1/2 oz of Warrior, and then an ounce each of Galaxy and Simcoe at 5 minutes and then again at 45 seconds, followed by a 45-minute hop stand without additional cooling of the wort after flameout until I chilled it. BAse malt was 60/40 pils/marris otter. I also included a couple pounds of wheat malt, as well as ~1 lb each of flaked rye and quick oats in the mash. The hydro sample was unique and delicious. Primary is going at a steady 65F with US-05, and will dryhop one keg with Galaxy and Simcoe, the other with Galaxy and Summit.
Oktoberfest and an IPA with Herkules, Columbus, Simcoe, Centennial, Amarillo, Cascade, and Chinook.
My brew buddy also cranked out a hefeweizen tonight over at his place.
Wil be making my first IPA this weekend. It will be my third kit beer. I plan to move on beyond its and start creating and experimenting. Any advice?
My advice would be have fun with it but keep a brew journal. Most folks start trying this and that, and it grows to like 8 grains and 6 different hops. To quote Drew, you end up with brown tasting beer. Then they start trimming back. Check out brewing on the ones video on YouTube
Finally brewing again after a hiatus of a couple of months.
10 gallons of Munich dunkel!!! Getting ready for winter, despite it being 80°F outside right now at 2:00 p.m.
Nothing unfortunately - been having gallbladder issues lately. Having surgery in the next few days. But as soon as I recover I’m gonna do a cider (haven’t done one in a couple years) and a Belgian in the same weekend. Make up for lost time !
Good luck and get well soon
Thanks Jim ! I’ve got the willpower but not the constitution for a Friday night cold one. That’s gotta get fixed asap !
Good health to you HoosierBrew!
Brewing an ESB Sunday.
Thames Valley in a starter flask on the stir-plate…
95% English Pale Malt
5% Crystal 120
Target at 90 (35 - 40 IBU’s)
Saaz at flame out
Wyeast 1275 Thames Valley
152 mash
1.055 OG
10 SRM