BeerBorg

Brewed 5.5 Gallon "AnotheRye" Saison
With 2# Flaked Rye and 1 1/2# Rye malt
Sorachi Ace and lemon peal
After it finishes cooling I will pour into yeast cake from "What a Rye" Saison
First time Ive ever done that

Kealia wrote:Not a lot of time right now but I'm managing to squeeze in a 15-minute Citra Pale Ale.

I thought I was being clever by calling this one Kama Citra.....until I Googled it and discovered that my idea wasn't unique.
Oh well, it's mine and I'm still calling it that!

Kealia wrote:

Kealia wrote:Not a lot of time right now but I'm managing to squeeze in a 15-minute Citra Pale Ale.

I thought I was being clever by calling this one Kama Citra.....until I Googled it and discovered that my idea wasn't unique.
Oh well, it's mine and I'm still calling it that!

Can't wait to see the label for this one....

Yeah, I need to start looking for pics but don't want to Google this on my work laptop!

I just finished bottling/kegging a batch of my Middletown Pale Ale. This one finished a bit lower than usual. Usually it finishes around .013 this one is .008. So instead of a high 5.X to a 6% brew it's going to be 7%.

So now it's a Middletown IPA?

Kealia wrote:So now it's a Middletown IPA?

Or Uptown Pale Ale?

Kealia wrote:So now it's a Middletown IPA?

lol no the IBUs aren't high enough @ 36. I'm thinking an Imperial APA, maybe?

Or mashani might have nailed it.
The increased ABV may have pushed this one from MiddleTown to Uptown!

Alright, I'm heating the strike water for the Killer Kolsch as part of "the big brew". No idea what's suppose to be going on. I'll have the taproom open, but I will be mostly brewing not in here in the 'puter

Edit: I expected 70% efficiency I got 79.5%

Did my variation on the Columbus Pale Ale recipe, as I said in an earlier post LHBS did 2) 30 gal. batches of CPA wort, with my 6 I added a gal. Spring water pre boil
1 oz Amarillo @ FWH
1 oz Amarillo @ 30
1 oz Amarillo @ 10
1 oz Citra @ 5
OG 1.048
Pitched the starter of WLP 001 @2:30
Wanted to do a session IPA think this will hit that mark!
Had a great time helping and BS'ing with the other brewers and helping LHBS with the mashes

On the docket for today after I finish rebuilding the riding mower!
Not quite a SMaSH, but close enough for rock n roll!


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

Recipe Specifications
--------------------------
Boil Size: 9.00 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 6.25 gal
Bottling Volume: 6.25 gal
Estimated OG: 1.043 SG
Estimated Color: 3.4 SRM
Estimated IBU: 33.9 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 97.6 %
4.0 oz White Wheat Malt (2.4 SRM) Grain 2 2.4 %
0.50 oz Glacier [5.60 %] - First Wort 60.0 min Hop 3 11.2 IBUs
0.50 oz Glacier [5.60 %] - Boil 20.0 min Hop 4 6.2 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
1.50 oz Glacier [5.60 %] - Boil 10.0 min Hop 6 11.1 IBUs
1.00 oz Glacier [5.60 %] - Boil 7.0 min Hop 7 5.5 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 8 -
1.50 oz Glacier [5.60 %] - Dry Hop 3.0 Days Hop 9 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 10 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 12.81 qt of water at 159.1 F 148.0 F 75 min

Sparge: Batch sparge with 2 steps (2.53gal, 4.50gal) of 168.0 F water
Notes:
------


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

Will be brewing a variation on the Gerst Clone, an English Amber if you will, going to scale it to 10.5gallons and use Windsor Yeast instead of 1968 LHBS doesn't carry Wyest, going to go Full bodied, single infusion mash. We have a challenge at the LHBS with the Brewers Forum to produce a low gravity beer that is somewhat in the style of an English Ale, but keep the ABV 4-4.5% and still have it flavorful and have some mouth feel.

Gonna be brewing my own created recipe, Rectum RyePA today. RedBEERd is coming to help as it's always more fun during the down time when you have company to share beers with and cleanup goes twins as fast (see what I did there).
Gonna BBQ some ribs and sausage to keep the boys happy too. Hopefully I'll be brave enough to try my new chugger pump today and have nothing bad to say about it afterwards.

Dawg LB Steve wrote:We have a challenge at the LHBS with the Brewers Forum to produce a low gravity beer that is somewhat in the style of an English Ale, but keep the ABV 4-4.5% and still have it flavorful and have some mouth feel.

Any decent English Mild or Standard Bitter recipe should fit that bill. Those are totally underappreciated styles of beer by most 'Mericans.