I too am currently brewing a dunkles bock. Anvil Foundry a pound over the recommended mash grain limit, a rather sizable sparge, 4.7 quart WLP833 starter, two hour boil. I’m targeting January/ February for the Cincinnati Bockfest competition.
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As many others are doing, I am brewing my annual fresh hop IPA with the Cascade hops I picked last week. Aiming for an OG 1.068, 10 gallons.
25 lbs. Montana Craft Malt British pale ale malt
1 lb. crystal 40
Mash in at 154°. Mash hop with large handfuls of homegrown Cascades. Batch sparge.
Edit: Forgot to mention the FWH hops!
5 oz. Chinook pellets for bittering, then planning many late hop, knock out and dry hop additions of the garden Cascades. Fermenting with BRY-97.
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Final note: OG was 1.065. Oh well, can’t hit them all.
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Brewing an extract brown ale my oldest gave me for xmas. He paints a label every year. There’s been alot of house projects disrupting my brewing area, so it’s coming a bit late. Also getting fermenters and kegs cleaned.
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Going to try a new attempt at my Hazy IPA tomorrow. Haven’t brewed one in quite a while. Previous batches have been off from what I wanted, so I’m starting fresh with a new recipe and taking better notes along the way.
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what were the issues with it? i had a lot of luck recently and i am far far from a hazy IPA connoysir and brewer.
i really didnt even intend for it to be hazy but the deciding factor was using a lot of cryohops as dryhops
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From my memory, a little thin bodied and little thin in flavor overall.
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mine was 88% pale ale malt, 8% munich 1 malt, and 4% caramunich 1.
not a typical hazy grist but body was excellent, colour might have been slightly darker but was only 7.5SRM. it was spot on idk i wouldnt change a thing on it
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Brewing an Idaho-7 Amber Ale or Best Bitter
For 5 gal in keg
Est OG 1.042
Est IBU 28
9 lbs Warminster MO
8 oz 120 Crystal malt
4 oz Chocolate malt
Idaho-7
0.65 oz FWH
2 oz at flameout And
1 oz at kegging
Wyeast: 1187 Ringwood
Have not used Ringwood in a while Looking forward to trying it again
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Awesome. I love Ringwood. I too haven’t used it in a long time. Definitely will get into my next order.
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dry irish stout (double stout)
93% 2row
5% simpsons RB
2% simpsons black malt
OG ~1.070
2x bry97
magnum IBU ~55 to 60 with maybe 20g EKG at flameout
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Can’t brew this weekend, but will be making my smoked porter early next week. I have not brewed this beer for a while. I also have to brew my Amarillo IPA since we are about out of my Fresh Hopped IPA.
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I’m making a dubbel this weekend (hopefully on Saturday). It will be an old-style homebrew one from Gordon Strong, with dark candi sugar.
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I plan on an American Pale Ale this weekend.
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Update…just finished the brew session for my dubbel, based on the “Traditional Homebrew Dubbel” recipe by Gordon Strong. This one is a 2.5 gallon batch–I ended up a bit high on gravity (1.072 actual vs. 1.064 planned), but I’m not too worried there.
- 44% Viking 2-row Xtra pale ale malt
- 20% Viking Munich light malt
- 13% Viking Munich dark malt
- 10% aromatic malt (Dingemans)
- 4% Caramunich I malt (Weyermann)
- 3% Special B malt (Dingemans)
- 6% dark candi sugar (added to boil)
- 2.8 AAU of Willamette at 60 minutes, 0.6 AAU of Saaz at 15 minutes, 0.6 AAU of Saaz at 5 minutes, to hit 22 IBU total.
- LalBrew Abbaye Belgian dry yeast
- Full volume step mash, with 30 minutes at 142°, 30 minutes at 156°, 15 minutes at 168°, 90 minute boil total
- 1.064 s.g., 1.014 f.g., 6.7% abv
I am chilling down to 64° before pitching, and then will hold at 64° ambient temperature during fermentation. I’m thinking I’ll start with an open fermentation, and then move to a blow-off tube. But we’ll see.
Another update…a gorgeous krausen in under 18 hours after pitching the yeast.
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I’m brewing a Tooheys old dark ale clone. I stumbled across some tasting notes and it fits a style I like, so I’m giving it a try.
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Jeez, take me back to 1999! I drank a lot of that as a teen. Kent Old Brown was another one, less dark, and more malty/sweet. You could usually only find that in lawn bowling clubs, as the market was retirement age people. Haven’t seen either of them on tap for a decade at least
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Hopefully I’ll be posting a pic in the Recent Brews thread in a couple weeks. Couldn’t get Pride of Ringwood hops, which is traditional, but Cluster is a close second.
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I’ve used Cluster in Aus mega swill clones and i think it’s better. Basically, if it tastes metallic on the tongue, you’ve nailed it! haha. Some brewers here think Danish lager yeast is used in some of the mega swill. I used wy 2042 ( i think its 2042 ) danish for a while on my summer swill lagers and really liked it. I thought it was similar in flavour.
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