Completely agree these low ABV beers have tons of flavor and at least for me I can have several without wanting to take a nap
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I always think it’s fun when it’s like that (mine is 7.5 lbs with 0.38 oz of hops) and you can tell the brew systems are not designed for that small of a grain bill!
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And today I kegged my kolsch!
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Brewing one of my Ordinary American Bitter’s tomorrow
1.038 est OG
Crisp #19 - 8.5 lbs
Dark Crystal - 5 oz
Amarillo and El Dorado FWH - 28 IBU (est)
WYeast 1968
0.33 oz El Dorado dry hop in keg
0.33 oz Amarillo dry hop in keg
Having my Oatmeal Stout while I sparge my bitter
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Brewing up my American Brown today. It’s been a few years since I’ve made it, but always enjoyed it. I think I subbed out a few grains this time due to availability, so I’m hoping it turns out as good as I remember.
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Brewing a rye saison - 70% pilsner malt, 15% Munich, 15% flaked rye. Aiming for 1.053 s.g., 23 IBU (Perle hops for 60 minute boil), 5 SRM, 6.8% abv. Using LalBrew Belle Saison yeast.
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I’m prepping my annual Rye Grisette that I will brew Tuesday. (A pic of last year’s batch for reference)
4.5%
26 IBU
Pils 67.5%
Rye Malt 16.9%
Chit (home malted) 9.6%
Aromatic (home malted) 6%
Hopped with Amarillo
Omega OYL-026 French Saison
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I’m going to be trying my hand at brewing my first zoiglbier
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I have this Omega 113 Mexican up and running now and I had the idea of making my standard Vienna Lager recipe (slightly altered) with this Mexican lager yeast. I’d call it a Mexican Vienna to set it apart (usually made with Bayern or 2124) and it’s Vienna, Munich 2, Pils and either Carafa, MW or Blackprinz. I’m going to use some Nugget to bitter and then US Saaz later in the boil. SRM 10, 5%, about 30 IBU. That may be coming up this weekend. Cheers Beerheads.
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Just I kegged my latest iteration of WCIPA. Actually a DIPA. I’m using a new mill and don’t have my efficiency with it dialed in yet. Keep landing 10 points high.
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This morning I’m brewing “Artemis Amber Ale” (in honor of the current moon mission, of course - Ad astra per zymurgiam?). The recipe is inspired by Highpoint Brewing’s “Uncle’s Red Ale,” a super delicious and super malty amber that I sampled a few days back. It has a nice (and rare nowadays) combination of a malty backbone with American “C” hops. This homage recipe will be an attempt to get into the general ballpark…the original brew definitely had some dark crystal malt notes in it, hence the crystal 120.
Today’s brew will be a 3 gallon batch, mashed at 152 degrees, targeting 1.049 s.g., 1.012 f.g., 4.9% abv, 34 IBU, 14 SRM. 46% Barke Munich, 46% Maris Otter (Thomas Fawcett), 4% caramel 80 (Briess), and 4% crystal 120 (Great Western), for the malt bill. Adding 25 IBU Centennial at 60 minutes, 9 IBU Centennial at 10 minutes, with 1.5 oz. Centennial to dry hop in the primary towards the end of fermentation. BRY-97 for the yeast.
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Reminds me of Jamil’s West Coast Red from BCS.
Yes, definitely similar in the combo of Maris Otter and Munich! I had looked at that recipe while developing mine, but took my version a a touch maltier with the crystal 80, and mine is a bit lower on abv. Might have to make Jamil’s recipe sometime.
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WLP510
94% maris otter
4% amber malt
2% crystal 120
about 30IBU with 30g azacca at flameout
OG 1.050
high sulfate ratio
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Either I am late or early
Brewing a 1.038 ENGLISH bitter today
83% Crisp #19 MO
14% Biscuit malt
3 % Dark crystal
FWH with Fuggles to an est 30 IBU
WYeast 1968
Dryhop with EKG in the keg
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Which maltster do you like for Biscuit?
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I really have no preference. My LHS stocks Swaen according to his website so that is what I use. It does have a nice biscuity flavor
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Thanks. I’ll see if I can find it. I was given a few lbs of Castle Biscuit and now I’m almost out. Briess Victory is about the easiest to find, but I really never care for it.
I used to use castle biscuit many years ago and i remember it always resulting in a really good beer.
victory i found okay, but there were other factors in the i think 2 beers that didnt let me say “a ha thats the victory” for sure
ive used amounts of about 100g to 300g of simpsons amber malt over the past few years and found it sort of backs up the malt and amplifies the flavour. one excellent beer had it, my most recent one as you can see might be a good test to see if i can detect anything from ti
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I had a day off work yesterday, so started a Mexican-style lager, with a cereal mash and everything!
Alta California Lager 2026
- 60% Briess Synergy Select Pilsen Malt
- 21% white corn grits
- 19% Vienna malt (Weyermann)
- Magnum, 60 minute boil to hit 19 IBU
- Saaz, 5 minute boil to hit 2 IBU
- Diamond Lager Yeast (Lallemand)
- 1.045 o.g., 1.010 f.g., 4.6% abv, 21 IBU, 3 SRM
This one is a 5 gallon batch. I took 1 lb. of pilsen malt and 2 lb. of grits, mashed at 158 for 10 minutes, and boiled for 30 minutes, before adding to the main mash. Mashed at 148 for 75 minutes.
I’m fermenting at 52 degrees.
I’ve done a few versions of this recipe over the years. After flaked corn a few times, I’m back to corn grits. I had thought about Cellar Science Baja as the yeast, but it’s so polarizing and has such mixed reviews that I opted for Diamond (which I’ve used before and is always a safe bet).
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