That is interesting, I will have to get some and try it out
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Brewing a kellerbier - my second go-around for this recipe. Vienna+Pilsner+Munich, a bit of Carared and Carafa Special II, with Northern Brewer for the main bittering and a bit of my dad’s homegrown Hallertauer for aroma. Using Diamond lager yeast, aiming for around 28 IBU and 1.049 s.g.
Boil is just starting now…
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3rd batch of spelt saison this year yesterday. Might brew a low alc ( 3% ) session APA tomorrow.
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Yesterday I made something called an APA. For those of you who don’t know what that is because IPAs and all their cousins have taken over the taps .. it’s a pale, clear, amber-colored ale that is crisply hopped .. 5%, around 35 IBUs, etc. Of course I kid .. I used Mecca Grade Lamonta, Vienna Malt and a small amount of Goldswean Munich (a 50L malt), Loral hops to bitter (because they were 11%) and two late shots of Cascade. I have heard numerous brewers and beer-drinkers alike ask “where are all the APAs?” (and also “where are all the bitters?” but I digress). I have Omega West Coast running in this beer and I have a hoppy blonde, a red ale and some others drawn up too. Cheers Beerheads.
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I think most breweries call that an IPA now otherwise it won’t sell. 
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Don’t you call my APA an IPA tommymorris! I know where you live! 
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lol, true. it sounds good.
im making a beer that is 89% maris otter, 6% brown malt, 3% crystal 80 and 2% simpsons chocolate with an OG of 1.062 and IBU around 50.
i have here “brown ale”, but im sure its open to interpretation
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Sounds good.
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Who’s Maris Otter? They’re not all the same.
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Brewing a 3 gallon batch of Michael Dawson’s RAS Neckbeard Tropical Stout. Wort smells and tastes terrific. Chilling this batch on snow.
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I brewed a Brown Ale except I used lager yeast.
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Summer Rice lager
75.3% Atlas pale malt
10.8% Flaked rice
10.8% caramalt
3.2% Chit malt
SuperPride 60 min
S189
1.042
36 IBU
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Brewed the annual Barleywine today.
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I brewed another batch of my Imperial Stout on Thursday. The last batch I made had horrible efficiency so I readjusted my mill to get a bit finer crush (the old tighten it up until it scares you mantra). Efficiency went up a lot and I nailed my target mash efficiency. I didn’t have to add much dark DME to get to my target OG, although I always have to do this with my stouts.
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I am brewing a Munich dunkel today, using my usual recipe. I will be switching up yeast with WLP860 instead of Diamond, and Perle for the hops instead of Magnum. This is one of my favorite recipes, and I’m looking forward to how this batch turns out!
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Not this weekend but last weekend I Brewed a split batch of 12.4°P Helles, 21 some odd IBUs, 5/1 Weyermann Barke Pils/Bohemian Pils, Sauergut in the mash (unfortunately not enough to fully acidify, may have miscalculated my residual alkalinity) and Lactic acid to acidify in the kettle. Double decocted with rests at 141, 153 and 170. An ounce plus of Saphir at 10 minutes and split: 3 gallons to ferment with Jasper Yeast’s “Urs” Lager and 5 gallons to ferment with their Munich Lager. Fast ferment tests suggest I’ll be looking at a couple 1.8°P and 2.0°P beers respectively. First time using my municipal water treated with a campden tablet so we’ll see if my water is good enough or if I need to screw with it a bit.
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One of my favorites. Can you share the recipe? Thanks
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Here’s the current iteration of the recipe:
- 10 lb. Munich II (Weyermann)
- 0.5 lb. Carafa Special II (Weyermann)
- 6 oz. melanoidin (Weyermann)
- Perle hop pellets, 60 minute boil, to hit 25 IBU
- Munich lager yeast (dry), WLP860
Mash at 152 degrees for 60 minutes, 10 minutes at 168, boil for 60 minutes, chill to 50, pitch yeast, ferment at 52 degrees.
My water is pretty hard, right now rolling in at 120 ppm Ca, 7 ppm Mg, 89 ppm Na, 50 ppm SO4, 120 ppm Cl, 132 ppm bicarb, but that works well with this beer
Target 1.050 s.g., 1.014 f.g., 4.7% abv, 23 SRM, 25 IBU.
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Today’s brew was a Harlequin single-hop American bitter.
92% Perle malt
3% 20L Crystal
5% 90L Crystal
Harlequin hops at 60, 10, hop stand
Cellar Science Cali
Bru’n water pale ale water recipe
Thought I’d call it an American Bitter rather than a Pale Ale ‘cause the hops are British and it’s got significant Crystal malt in it.
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thank you. I have hard water as well so it should work well.
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