What are you brewing/bottling/kegging?

[teutonic terror]

Saturday I brewed a new recipe (to me) Pale Ale.

Tonight I'm brewing a redo of my Nelson Sauvin Pale Ale.

My brewing goes in waves and I'm on the upswing right now.

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


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Best Nelson Sauvin II
Brewer: JohnEC
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.47 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.055 SG
Estimated Color: 7.9 SRM
Estimated IBU: 63.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 95.7 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 4.3 %
0.30 oz Nelson Sauvin [12.00 %] - First Wort 60. Hop 3 14.9 IBUs
0.75 oz Nelson Sauvin [12.00 %] - Boil 20.0 min Hop 4 20.5 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Boil 10.0 min Hop 5 16.4 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Boil 7.0 min Hop 6 12.1 IBUs
1.00 oz Nelson Sauvin [12.00 %] - Aroma Steep 30 Hop 7 0.0 IBUs
1.0 pkg Nottingham Yeast (Lallemand #-) [23.66 m Yeast 8 -
1.00 oz Nelson Sauvin [12.00 %] - Dry Hop 0.0 Da Hop 9 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.38 qt of water at 163.3 F 148.0 F 75 min

Sparge: Batch sparge with 2 steps (1.52gal, 3.73gal) of 168.0 F water
Notes:
------
Stayed on yeast for 15 days.
Smells and taste fantastic.

54 bottles on Aug 31

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

[jhough]

Brewed up a 5gal batch of my Amber Ale !

[Wings_Fan_In_KC]

I think I'm going to start toying with making a vanilla porter out of a can of St Pat's Irish Stout for my next brew. Using lighter DME to lighten up the color and body a bit and using and vanilla beans are beginning thoughts. Knowing that any steeped vanilla will dissipate during fermentation, gotta figure out how to get that goodness into the beer before bottling. Maybe adding vanilla infused vodka a few days before bottling?

After having NB 1554 and Breckenridge's Vanilla Porter, I have to go down this road. You know how it is!!

[joechianti]

Had a strong day today(at least for me, anyway). Was able to bottle up a Canadian Red Pale Ale and Start up a new batch of Imperial Red IPA. Always feels good to get something done.

[MadBrewer]

Just kegged up a Yuengling Lager clone earlier today.

[John Sand]

I think I'm going to start toying with making a vanilla porter out of a can of St Pat's Irish Stout for my next brew. Using lighter DME to lighten up the color and body a bit and using and vanilla beans are beginning thoughts. Knowing that any steeped vanilla will dissipate during fermentation, gotta figure out how to get that goodness into the beer before bottling. Maybe adding vanilla infused vodka a few days before bottling?

After having NB 1554 and Breckenridge's Vanilla Porter, I have to go down this road. You know how it is!!

I think I've read of adding extract at bottling.

I mixed up a batch of BrewDemon One Evil Pilsner tonight. It's chilling in the sink.

[Rebel_B]

Bottled a batch of Mr Beer Biere De Saison

[duff]

I started my Fresh Hops IPA. I got a real late start due to some assclowns but I don't have to be anywhere in the morning so it works out.

[Sparrow]

Brewed a Maris Otter/Kent Goldings SMaSH yesterday.

First time using Maris Otter or Kent Goldings, so I'm looking forward to some new flavors/aromas.

[Kealia]

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

[BigPapaG]

Just now chilling an extract IPA I'm calling Dream Catcher...

35% Pilsen Light DME
35% Golden Light DME
13% Munich
A variety of specialty grains

Hopped with Simcoe, Citra, Amarillo and Mosaic.

US-05 is the yeast...

Should be about 6.6% ABV and 60 IBU's...

[Rebel_B]

Just pitched some yeast on a batch of Ruthless Rye clone that I brewed today. The fog burned off about an hour ago, I'm off for an afternoon bike ride now!

[BeerRust]

I think I'm going to start toying with making a vanilla porter out of a can of St Pat's Irish Stout for my next brew. Using lighter DME to lighten up the color and body a bit and using and vanilla beans are beginning thoughts. Knowing that any steeped vanilla will dissipate during fermentation, gotta figure out how to get that goodness into the beer before bottling. Maybe adding vanilla infused vodka a few days before bottling?

After having NB 1554 and Breckenridge's Vanilla Porter, I have to go down this road. You know how it is!!

I think I've read of adding extract at bottling.

I mixed up a batch of BrewDemon One Evil Pilsner tonight. It's chilling in the sink.

The Breckinridge vanilla porter is good stuff.
I did an orange pils recently. I added a orange extract, and honey combo, heated together on the stove than cooled. Which I added about 2 weeks after in the fermentor. The orange flavor really is coming through now 4 weeks in the bottle.

[haerbob3]

soak the beans in the alcohol of your choice for a couple of days add to secondary or your LBK, LBC for a week to ten days. The Vanilla Bean Porter recipe posted at Northern Brewer is a good one. I brew it for my oldest daughter's B-day on a regular basis. I have used it as a foundation for other recipes. It is also the first porter I took a liking to.

[Foothiller]

Normally my next brews would be next weekend, but an uncertain schedule then and a 100-degree heat wave now meant yesterday was time to brew two saisons. The first is an adaptation of Saison du Buff: in the LBK, 3.3 lb extra light LME, 0.5 lb wheat DME, 0.5 lb Maris Otter, cascade & warrior hops for bittering & flavor, cascade & citra for aroma, and Danstar Belle Saison yeast. In a week I will add parsley, sage, rosemary & thyme (couldn't resist that combination).

I will follow up with the other recipe.