One of the great things about this topic is that it gives people ideas on what they might brew, which is always a challenge. Of course, I had to build an app for that too. Hopefully someone finds this fun and helpful. You answer a couple questions about what you might want and it narrows it down to style choices that fit. Enjoy. Always free. No tracking. No ads. Beer Style Finder — What Should You Brew Next? — Mr Malty
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Second batch of this recipe. The first batch was very drinkable and the color was great.
Rye “Irish Red”
4.2%
30 IBU
OG 1.042
FG 1.010
Golden Valley Pale Malt 82%
Rye Malt 8%
Crystal 55L 5%
Carawheat 3%
Roasted Barley 500L 2%
Mash at 149F for 60 minutes
60 minute boil
Hops:
Magnum 16g First Wort Hop
Willamette 14g at 10 minutes
Willamette 14g at 1 minute
Yeast: Nottingham
Ferment at 67F
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I brewed my Fresh Hopped IPA (wet hopped IPA) on Monday. It has freshly picked Cascade hops that I grew in my back yard. It is now happily fermenting.
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Way to go with homegrown hops! I just brewed my house ipa with my recently harvested (but dried) Chinook and Saxon hops. After many years of using my own hops, I feel like I’ve nailed the harvesting and processing of them to make them really great!
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Brewing my Black IPA today. Haven’t made this beer in a couple years so it was time!
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Made a Mexican-style Vienna Lager a couple of days ago.
For 27 gallons:
30 lb Briess Goldpils Vienna
10 lb. 5L Munich
5 lb. PAN pre-cooked cornmeal (cereal mash)
5 lb. Root Shoot Pils malt (cereal mash)
1 L sauergut (3.2 pH), in mash
2.5 oz. Magnum 11.7%AA, FWH
9 oz. German Tradition 2.5%AA @ 10 min
5 oz. German Tradition, WP 20 min
20 drops amylo, in mash
8.5L starter SafLager S23 Berlin
RO water + 26g Calcium Lactate, 26 g CaCl, 6g Oxblox (mash + sparge water).
Strike: 175F
Mash: 150F 30 min, mash pH 5.4 after sauergut.
+cereal mash > 158F 30 min
Pitch: 50F
Ferm: 50F
Boil 90 min
OG: 15.5
Currently fermenting at 5 PSI, will begin spunding to 14 PSI @ 4°P. Putting off a bit of sulfur now, I’ve never used S23 before but my local shop was out of 34/70. I don’t think it will be ready by Octoberfest.
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love that glass.
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Awesome, I will let Lana know, she will be thrilled!
Yesterday, I kegged my batch of “Happiness is an IPA” (from Brewing Classic Styles)…with a dearth of “classic” American IPA on store shelves, I gotta lean into homebrewing the old-style flavors I enjoy!
Today, I’m brewing a Czech Pale Lager, inspired by a recipe for Cohesion 8°, from the most recent issue of Craft Beer & Brewing. I went all-out to get as close as possible to Cohesion’s beer (it’s one of my very favorite breweries – on my must-visit every time I’m in Denver), including special-ordering Troubadour brand malt. I couldn’t source Agnus hops at homebrew quantities, so settled for Magnum as the (small) bittering charge.
I did a single decoction, per the recipe, and also am doing an extended boil, at 90 minutes. I’m going to try my hand at spunding on this batch, too…fingers crossed for good results! It’s a good day to brew here, with a steady rain outside.
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Sometime in the next couple days, I’m gonna brew my 3rd batch of Joquester, my version of North Coast Pranqster. Made some minor changes inthe second bat h, so I’ll brew that again to verify repeatability.
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Just harvested 1.5 gal of fresh elderberry to go into a cider when it cools down and slows down a bit. My red and black currants are growing well so hopefully I’ll have some good berry ciders and meads in the future.
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im interested in extended boils these days.
wish i had time to do a decoction on my brewday today. i just didnt even want to add on that extra 30 mins, but did do a 90 min boil
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What are you looking for in an extended boil?
Bring some to a SAAZ meeting please!
Brewing Joquester tomorrow. That beer represents my tastes so well that i have it on tap pretty much all the time.
ETA: this was the 3rd time in a row I’ve brewed this recipe. My intention was to fine it for repeatability. Happy that I hit all the numbers exactly.
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I’m brewing my first Alt today. This is a style I’ve always wanted to brew for the winter months, but not had the chance. The recipe is from BCS, with the exception of the Chocolate Wheat and hops.
Alt
5.5%
40 IBU
Grist:
Pils 67%
Munich 17%
Aromatic 9%
C60 5%
Chocolate Wheat 2%
Mash 155F
60 min boil
Hops:Perle - FWH
Yeast: K97
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Here’s my base recipe:
I’m brewing a 4 gal batch with the same original grain bill, and I’m using 37 oz of homegrown Chinook from this year, along with another 16 oz that I froze last year. I’m out of Chinook pellets, so I’m bittering with a quarter oz of Magnum, and an oz of Cascade.
UPDATE 19 Sep 26
It turned out I only had 6 oz of my 2025 homegrown left, so I added another 10 oz from 2022, of which I had more than 3 and 1/2 lbs. I needed a snack right before whirlpooling, so I ate a mandarine orange, and tossed the peel in with the wet hops because, “Why not?”. I could definitely taste the orange in the wort. We’ll see what the yeast have to say about that.
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Can you share your Joquester recipe, Denny? Thanks in advance.
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I put it in the recipe section
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I am making my dunkles bock recipe, aiming to serve it at Thanksgiving. For this batch, I am using all craft malt, from Troubadour Maltings in Colorado. The mash is happening right now!
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