BeerBorg

You do realize that you've now been touched by the Flying Spaghetti Monster, right?
It looks the same!

Bottled the final batch of St. Valentine's Cherries in Honey.

Brewing my "Winter Steam" beer. First time with this style, which is like a dark California Common. Here's the recipe
HOME BREW RECIPE:

Title: Winter Steam
Brew Method: BIAB
Style Name: California Common Beer
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)

STATS:
Original Gravity: 1.061
Final Gravity: 1.020
ABV (standard): 5.37%
IBU (tinseth): 33.19
SRM (morey): 21.79

FERMENTABLES:
0.5 lb - American - Vienna (10.4%)
3.25 lb - American - Pale 2-Row (67.5%)
0.5 lb - American - Caramel / Crystal 60L (10.4%)
1 oz - American - Chocolate (1.3%)
0.5 lb - American - Caramel / Crystal 80L (10.4%)

HOPS:
0.25 oz - Northern Brewer, Type: Pellet, AA: 7.8, Use: Boil for 60 min, IBU: 21.81
0.25 oz - Northern Brewer, Type: Pellet, AA: 7.8, Use: Boil for 10 min, IBU: 7.91
0.2 oz - Northern Brewer, Type: Pellet, AA: 7.8, Use: Boil for 5 min, IBU: 3.48

MASH GUIDELINES:
1) Temp: 152 F, Time: 60 min

YEAST:
White Labs - San Francisco Lager Yeast WLP810
Starter: No
Form: Liquid
Attenuation (avg): 67.5%
Flocculation: High
Optimum Temp: 58 - 65 F
Fermentation Temp: 65 F

Starting my 2015 clone series. First up... Nashville Pre-Prohibition Amber Ale (my take on Gerst). I based the recipe on this post by Linus, as well as further conversations at the brewery. I rounded a few things a touch from the percentages just to not drive the LHBS folks crazy with the exact measurements. Linus says:

50% Pale malt
31% Vienna malt
12% Cara 20 malt
7% Flaked maize

Bittered with Perle, flavor and aroma with Tettnanger

OG: 11 Plato
FG: 2.5 Plato [4.52% abv]
IBUs: 11
SRM: 5.0

Fermented on the cool side with our house ale yeast, around 62 F for primary fermentation.

My recipe ended up at the following. I may tweak the hops a bit, but am otherwise pretty settled:

Nashville Pre-Prohibition Amber Ale
American Amber Ale

Type: All Grain
Batch Size: 3.00 gal

Ingredients

Amount Item Type % or IBU
3.00 lb 2-Row (2.0 SRM) Grain 49.05 %
2.00 lb Vienna Malt (3.5 SRM) Grain 32.70 %
0.70 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 11.50 %
0.41 lb Corn, Flaked (1.3 SRM) Grain 6.75 %
0.16 oz Pearle [7.70 %] (55 min) Hops 7.2 IBU
0.16 oz Tettnang [4.50 %] (20 min) Hops 2.6 IBU
0.16 oz Tettnang [4.50 %] (7 min) Hops 1.2 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale


Beer Profile

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 4.53 %
Bitterness: 11.0 IBU
Est Color: 6.8 SRM

This will go into a fermenter somewhere between Friday and Monday...

For history on the Gerst Brewery (the original Nashville brewery), go here...

cool, I use flaked corn in both my Middletown Pale ale(apa) and My Bengal in the Rye(Kentucky common). I don't think you can brew a true American ale with out either rice or corn and I don't like rice so...

Pretty neat idea, Swen! I assume you're going to be posting reviews on these beers when the time comes. Gotta go full circle, after all.

Me, I'm bottling a 2.5 of 100 Years War on Friday, since I have to work Saturday. Then Sunday, I'll be brewing a 2.5 of Trilby Brown Ale.

After that, I'm not sure what I'm going to brew. I think the calendar's open, actually, and I should really try a new style/recipe. Maybe I'll spend the intervening time researching a Kolsch, and see how that turns out.

I've just bottled and kegged ten gallons of Belgian Witbier this past Sunday and now I'm putting the finishing touches on my newest Irish Red Ale recipe. I'm so exited to be brewing a new beer style for the very first time and if my new 5000ml Erlenmeyer flask and stirplate arrives today, UPS had scheduled my delivery for yesterday, I may even get to brew it on Sunday.

Getting ready to do my Nashville beer, Dry Dock's Breakwater Pale Ale. Just waiting for it to warm up a bit.
OK you northerners, go ahead and laugh! Was 44 when I woke up and by 11, it should be 55. I like that much better, thank you. Nothing worse than cleanup when it's colder out.

Brewed 5 gallons of Rick Slobbers All Over Brown Ale.

I just dry hopped my latest batch of "1421 Shire Ale" pale ale. I'll be bottling next week.

waiting for my priming sugar solution to cool down so I can bottle a Blackberry wheat

Bottled my Dark Cherry Saison today.
Drinking my Not Quite Red Pale Ale.

Kegged 3 today, first two were the Banjo-Dawg RCE Parti-Gyle beers
NIT WIT BELGIAN STRONG ALE 11.2% 3 gal.
AFTERTHOUGHT BELGIAN PALE ALE 4.8% 3 gal.
And 5 gallons
TWEAKED AND TWISTED WITBIER 4.8%
Also stopped at LHBS for ingredients for a 5 gal. Lager and a 5 gal. Red Ale for Nashville, since I'm off work for a week!

Dry-hopped a batch of Smooth Rye'd IPA with Amarillo & Simcoe hops, then brewed another batch of Double Black IPA. Consistency is a good thing; hit exactly the same OG (1.086) as the previous 6 batches of this recipe.

Just finished bottling my Chocolate Stout. Tasted pretty yummy.