BeerBorg

The opposite side of tradition from Saison des Herbes is Midnight Saison: in the LBK, 2.5 lb Briess wheat DME, 4 oz Midnight Wheat (something like 500 L), 6 oz Munich, 4 oz Honey malt, glacier & warrior hops for bittering & flavor, goldings for aroma, 1/4 tsp to be added in a week, and Danstar Belle Saison yeast. I'm hoping this will be a smooth but flavorful saison even given the brew's SRM = 27 color.

Kealia wrote:

teutonic terror wrote: Curious to see if your recipe is on the Nelson Sauvin Pale Ale is anything like what I did a few weeks back?

Well....it's similar, I guess. But also different

Mine is:
81% 2-row
9.5% Wheat
9.5% C 60
Magnum for bittering (4.6 AAUs)
NS @ 20 (2.9 AAUs)
Dry hop for 7 days and again at 48 hours before bottling
Pacman or WLP001 (depending on availability)

IBUs = 37.5
SRM = 7.9
OG = 1.051

Thank you! Just a curiosity thing for me to see how people use the same hops differently in their creations!

Absolutely. It seems that even with the same ingredients, there are limitless ways to brew something up that is vastly different.
amounts, boil times, FWH, hop-standing, dry-hopping, yeast, etc.

The slightest change makes such a difference. And I agree, it's interesting to see how others do things too. That's why beer exchanges are fun.

just finished brewing my 3rd version of my cincy common

Just bottled my ADIPA based IPA. FG sample was good enough to drink as is. Used up my last cans of ADIPA, so will need to order more of the BD version. I think this is my favorite extract brew of all time!

Next up to bottle, later this week: a fruit beer using white grape juice. This is adapted from the old Mr Beer "King's Nectar" recipe, which folks seemed to like.

I bottled my sour mash/sour cherry pseudo-kriek.

It tasted so good out of the fermenter that I drank the half filled bottle at the end that I'd have normally carbed and used as a test bottle.

I carbed the rest somewhat aggressively. I don't think I could have done much better without doing it as a real sour, but then I'd be waiting another year or two for beer instead of a month.

ooooh! mashani, if it's alright, I'd like to pick you brain about sour mashing. jimjohnson and I are collaborating on something involving a sour mash, and I'd like to know how you go about it.

I posted a reply in your sour mash thread. I'll add more later if I see anything else to add.

I'm waiting for my last LBK to finish up here (Belgian Stout) so I can re-arrange my shelves... then I can try out my new little conicals.

Kegged my Stone Sublimely Self-Righteous and dropped in the kezzer.

Kicked a keg of Belas IPA. Dry hopped in the keg since May 2nd. For those thinking of dry hopping in the keg, know I had no off flavors all the way. Just the best IPA I've made to date.

just finished bottling a weizen

This is today's adventure in brewing!

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: AmaCit
Brewer: JohnEC
Asst Brewer: TLOML
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.50 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.048 SG
Estimated Color: 3.6 SRM
Estimated IBU: 50.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 100.0 %
0.25 oz Amarillo Gold [9.20 %] - First Wort 60.0 Hop 2 10.0 IBUs
0.25 oz Citra [14.10 %] - Boil 20.0 min Hop 3 8.4 IBUs
0.50 oz Amarillo Gold [9.20 %] - Boil 10.0 min Hop 4 6.6 IBUs
0.50 oz Citra [14.10 %] - Boil 10.0 min Hop 5 10.1 IBUs
0.50 oz Amarillo Gold [9.20 %] - Boil 7.0 min Hop 6 4.9 IBUs
1.00 oz Citra [14.10 %] - Boil 5.0 min Hop 7 11.1 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 8 -
1.80 oz Amarillo Gold [9.20 %] - Dry Hop 0.0 Day Hop 9 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 12.50 qt of water at 167.4 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (1.81gal, 3.73gal) of 168.0 F water
Notes:
------
Very citrusy and tasty!

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

Just finished up my first batch of this and it was one of the more flavorful beers I've concocted!

Hmmm, Amarillo and Citra, what a great group to unite!

I'm kegging Pliny tonite and shall make up for not having any beer last night. Got some borg beer I can't wait to try.

Just did 5 gallons of Apfelwein. Took me all of 35 minutes, yes you read it right 35, start to end of clean up. Total price 18$

Can't wait to hear about your Pliny Paul.

Inkleg wrote:Just did 5 gallons of Apfelwein. Took me all of 35 minutes, yes you read it right 35, start to end of clean up. Total price 18$

Can't wait to hear about your Pliny Paul.

Thanks Ink! That recipe sounds like just what SWMBO needs!
My beer is too hoppy and she loves cider!