What are you brewing this weekend?

[Snotty]

Here is my IPA. Nothing really special about it, but I like it.

10# Pale Ale Malt
1 # Crystal 60
? # Toasted Pale Malt
? # Toasted Barley
1 # Dark Brown Sugar
3 oz Chinook Hops
2 oz Centennial Hops
1 oz Warrior Hops
1 tsp Irish moss
1 vial WLP023 Burton Ale Yeast

Sometimes for something a little different, I'll add some Peated Malt to it for a bit of a smokey flavor.

[Jeepindog]

Brewed on Thursday. 10 gallons of Scottish Ale. Got 10 gallons of APA in secondary, dryhopping. Just kegged 10 gallons of Belgian Strong (I call it Tripel IPA.) Been working on new recipes, too. So much water, so little time to turn it into beer!

[_CJ]

Moving my spruce tip brown to secondary, and brewing up some pale to throw on top of the yeast cake. Hopefully I don't end up with too much spruce in the pale. After messing with the recipe a little, my old APA seems to be turning into more of an IPA but this is pretty much it....

-6 lbs light malt extract, dry
-1 lb of confectionary sugar (powdered cane sugar)
-3oz Simcoe for 45 minutes (2 gallon boil)
-1056 yeast
-Dry hop in the secondary with 1oz Centennial and zest of lemon and grapefruit...or maybe some lemongrass.

Not very complex, but boy is it tastey! I love the Simcoe. :drool:

[Snotty]

To dry hop... That is the question.

Tasted the wort after cool down. Sweet of course, but the flavor was light. Tasted some with the hops in it and it is hoppy. Think dry hopping for the 2 week secondary might be to much.

Changed the recipe up a bit while I was at the hut.

Added in, yes Lachlan, you guessed it, peated malt. A ? # no less. :D

I also upped the Pure Cane Dark Brown sugar to 2 #. Boiled for 90 minutes, adding the hops continually over that time. OG was 1.070 and decided to use Safle #33 yeast. Should be in the 8% range when it is all said and done.

6 weeks! YUMMMMMMMM

[xjmatt]

It was maintenance in the brewery day today. I've been trying to burn through my hop collection so I brewed up a DFH 90 min clone and a Pliny the Elder clone a while back so those got racked out from under the dry hops that had been sitting on them for 2 weeks. I racked 12 gallons worth of wine to bulk aging. I replaced the tubing on my siphon, Counter flow chiller, Immersion chiller, and tossed out a racking cane that had some funk in the elbow that not even a week long soak in PBW could get to move. I stay on top of cleaning but sometimes a piece just has to go.

If I can't find anybody to go hike this 14 mile loop up near Nederland I've been wanting to do then I might brew tomorrow. I've got a real project on deck for the next brew. A Flanders red. I've been thinking, reading, and researching a whole lot about Flanders brews and Lambic's and I'm ready to take the plunge. Just something about brewing a beer that'll take 18-24 months to ferment/age. I'll be documenting this one for sure so if it happens I'll be sure to post the fun of step 1.

[Jeepindog]

Added in, yes Lachlan, you guessed it, peated malt. A ? # no less.

You need to stay away from the smoked stuff! :flipoff2:

Are you going to any portion of the conference next week?

[Snotty]

Can't... Working two jobs right now. I was lucky to even get to brew today. Did you try the Belgian yet? Shared my last bottle with Steve at The Brew Hut and he said it was very good.

[Jeepindog]

Can't... Working two jobs right now. I was lucky to even get to brew today. Did you try the Belgian yet? Shared my last bottle with Steve at The Brew Hut and he said it was very good.

I'm saving it for the next time we get together. Maybe get together and brew in the next couple weeks? I need to make a big stout for this Winter. I think it's gonna be another cold one! Need strong dark beer to live through it! Oatmeal RIS is on the board.

[ColoradoXJ13]

Brewed friday night, another IPA using the Rogue Pacman strain, seems to be all I brew these days, just love the way they are all coming out. Racked a scottish to secondary, as soon as the IPA is done and racked, going to rack my Saison IPA onto the pacman cake to try to get the SG down a bit more, the saison strain only took it from 1.071 to 1.026, I'd like it lower for my entry to the Southern Sun IPA comp.

[Snotty]

I'm saving it for the next time we get together. Maybe get together and brew in the next couple weeks? I need to make a big stout for this Winter. I think it's gonna be another cold one! Need strong dark beer to live through it! Oatmeal RIS is on the board.

I think we could wrk this out soon. I want to get my Imperial Stout going real soon. I am thinking of two batches maybe. One for celebrating my kids my first birthday and park the rest for 20 years. And another just to drink over the winter. I also want to brew my belgian again and let sit for spring. Need to get some others for general consumption here soon as well.

You still working nights?

[Jeepindog]

You still working nights?

Evening shift, yeah. 3-11:30...