What's everyone brewing?

[derek]

It is, though I don't have any Crystal hops on hand, so just going to sub in Amarillo—can't go wrong with that.

I was making ESB when I discovered I didn't have enough Goldings - so I subbed Amarillo. Personally, I don't think you can ever go wrong with Amarillo

[jeffsmith]

I'm of the same mind, Amarillo is always called for.

[RubberToe]

I'm heating the strike water for an ESB I made up.

Recipe Specifications
--------------------------
Boil Size: 28.0 l
Batch Size (fermenter): 22.0 l
Estimated OG: 1.054 SG
Estimated Color: 17.7 SRM
Estimated IBU: 38.8 IBUs
Brewhouse Efficiency: 77.00 %
Est Mash Efficiency: 80.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4400.0 g Pale Malt (2 Row) US (2.0 SRM) Grain 1 85.4 %
350.0 g Carastan (30.0 SRM) Grain 2 6.8 %
200.0 g Chocolate Malt (350.0 SRM) Grain 3 3.9 %
100.0 g Barley, Flaked (Briess) (1.7 SRM) Grain 4 1.9 %
100.0 g Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 1.9 %
18.0 g Warrior [15.00 %] - First Wort 60.0 min Hop 6 34.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
14.0 g Willamette [5.50 %] - Boil 15.0 min Hop 8 4.4 IBUs
14.0 g Willamette [5.50 %] - Aroma Steep 10.0 m Hop 9 0.0 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 10 -

I read that the Carastan malt has a toffee like taste and is used in English ales, so here goes. I'm going for an ale a bit like Propeller ESB with the chocolate malt and hops.

-Rob

[jeffsmith]

Ended up brewing again this evening since tomorrow is going to be really nice weather and I don't particularly want to be spending it standing over a brew pot.

Making a Simcoe/Citra IPA with the ECY Old Newark Ale yeast.

[RubberToe]

Estimated Color: 17.7 SRM

200.0 g Chocolate Malt (350.0 SRM) Grain 3 3.9 %

This seems to be way darker than 18 srm. I did want the brew on the dark side of the ESB range but I think the Thomas Fawcet Chocolate Malt might be darker than expected. The NCM page says 350-400L. Either that or Beersmith didn't do the best job calculating; or some other factor, no biggie. I'll be calling this brew DSB, Dark Special Bitter.

[LiverDance]

Finally got around to brewing a Wit with Chalmers on Sunday and then we him and JT cracked off a batch of Hailstorm IPA

[canuck]

I'm currently making a starter for Friday's brew day. I'll be brewing up a Simcoe DIPA. I've made this recipe once before and I LOVED it, so I wanted to brew it again.

12.00 lb Pale Malt
2.00 lb Pilsner Malt
1.00 lb Cara-Pils/Dextrine
1.00 lb Vienna Malt (
1.00 lb Corn Sugar

1.00 oz Simcoe 90 min
1.00 oz Simcoe 60 min
0.50 oz Simcoe 30 min
1.00 oz Simcoe 15 min
0.50 oz Simcoe 5 min
1.00 oz Simcoe 0 min
2.00 oz Simcoe dry hop

1056 Ale Yeast

[jeffsmith]

That'll be one damn fine beer with all that Simcoe goodness in there!

[whisle pig]

Managed to pull off a Maibock yesturday, take advantage of my 53 F basement once more before the real heat hits.

[sleepyjamie]

Brewing up a 10Gal batch of English Bitter at BSNB

[LeafMan66_67]

American IPA planned for Saturday. First shot at BIAB.

[McGruff]

A Blonde Ale. I just finished a make over on my electric sanke kegs and will keep the recipe simple to see how things go.

[BBrianBoogie]

RIS for the barrel yesterday. Just finishing up on a Doppelbock at the moment.

[KMcK]

Ben and I brewed a double batch of California Common at Big Strange Brew on the weekend, but it went more like a California Commedy (of Errors).

[Jayme]

Haha we're doing a Cal Common tonight as well - hopefully less the errors!

[TimG]

Post up recipes for these Cali Commons.. be curious to see what they're all about. How do they differ from a standard pale ale?

[Jayme]

I'm using the recipe from Brewing Classic Styles. Very similar to a pale ale malt bill except somewhat darker - maybe between a pale and an amber. The big difference is the yeast. It's a lager yeast fermented at ale temps (or ideally just below). The style is more traditionally called Steam Beer but Anchor trademarked the term so now everyone else has to call their version California Common.

All Grain Recipe 5 gallons (19 L)

Ingredients:

8.5 lb (3.85 kg) American Two-Row Malt
.8 lb (363 g) Munich Malt
1.75 lb (.8 kg) Medium Crystal Malt (40 °L)
7 oz (.2 kg) Victory Malt
2 oz (56 g) Pale Chocholate Malt (200 °L)

1 oz (28 g)
Northern Brewer Hop Pellets, 6.5% Alpha Acid (60 min)
1.5 oz (42 g) Northern Brewer Hop Pellets, 6.5% Alpha Acid (15 min)
1.5 oz (42 g) Northern Brewer Hop Pellets, 6.5% Alpha Acid (1 min)
* 2 - 2.5 tubes/packets

WLP810 San Fransisco Lager/Wyeast 2112 California Lager1

* or make a starter, here's a link to the homebrewopedia on making a starter. http://wiki.homebrewersassociation.org/YeastStarter" onclick="window.open(this.href);return false; Give it a shot!

Original Specific Gravity: 1.060

Final Specific Gravity: 1.015

Boil Time: 60 min

Directions:

Conduct a mash at 150° F (66° C) for 60 minutes then sparge. Collect roughly 6 gallons of runoff and bring to a rolling boil. Once at a rolling boil add 1 oz of Northern Brewer hops and allow them to boil for the full 60 minutes. Be careful when adding hops as you may encounter a boil over during this first hop addition. With 15 minutes left in the boil add 1.5 oz of Northern Brewer hops. When there's 1 minute left in the boil add 1.5 oz of Northern Brewer hops. Allow the wort to cool and then pitch the yeast around 65° F (18° C). Ferment around 62° F (16.5° C) to 65° F (18° C). Cooler fermenting temperatures are more ideal. Allow to ferment for several weeks. After several weeks check the gravity to ensure fermentation has completed. Carbonate the beer around 2.5 volumes of CO2.

[TimG]

Ahhh.. that is what California Common is. No thanks, I'm not a huge fan of Anchor Steam.

I do need to brew a summer ale, tempted to just brew another late hopped pale ale (different hops).. but could be persuaded to do something else similar (needs to be fermented at 20C+ temps). Anybody have any suggestions?

[Jayme]

Yeah it's an OK beer but not my favourite either. It was a request - I shant be drinking it. As far as a good summer beer, I brewed a watermelon wheat last year that was awesome on a hot day. I brewed it again this year but haven't tried it yet. I also tried brewing the "Summer Ale - What If..?" recipe from Radical Brewing. What about trying a Saison?

[TimG]

I thought about a Saison, but NG doesn't have any in so I'd have to wait a bit... also I 'might' be brewing a Saison with Hogie next weekend (he has the yeast!).

Screw it, maybe I'll just do a Pale Ale with some funky hop combinations.. and a bit of honey malt to make things a bit interesting.

[jeffsmith]

Screw it, maybe I'll just do a Pale Ale with some funky hop combinations.. and a bit of honey malt to make things a bit interesting.

I'm planning on re-running this Pale Ale but using all Columbus instead of Cascade this time around for something different.

[TimG]

Looks great to me, but probably too hoppy (IBU and late/dry hops) to have as a 'house beer' for the newbies. I'm thinking something with a bit of honey, bit of munich... 25 IBU with some citrusy late hops will fit the bill nicely.

[amartin]

I will also be brewing with columbus hops this weekend. I got a bunch last weekend, and have never used them before, so I'm doing a single hopped amber ale, with a moderate amount of late hopping. Just enough to get a feel for them.

[KMcK]

I've got several saison yeasts for anyone who wants them, as well as the cal com yeast.

[maltster]

Brewed my first BIAB on Monday, a Ginger Witbier. I have to say I'm liking this method so far!

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