BeerBorg

Brewed a Dortmunder lager today. Overshot my gravity by 4 points. Should have been 1053 and I got 1057. Not sure why. The whole time I felt like I was .25 gallon short based on the amount of distilled water I had on hand, but I hit my boil volume right on. Who knows. If it finishes at 1011 as predicted, it’s gonna be a strong lager at 6.1% ABV.


Sent from my iPhone using Tapatalk

Kegged my Ryeght On RyePA yesterday. Set it on 30 psi at 37 degrees, 24 hours later, its sofa king good I don't know if it will ever get better. The aroma will die soon and the taste is so much better than I expected. Not sure if the Cryo Hops played a huge part, or the colder dry hopping or both (maybe none of the above) but at only 13 days since I brewed it, it may be in my top 3 best beers ever brewed. Now I just wait for something to go wrong!
Brewing another one tomorrow.

I brewed 6 gallons of Dry Irish Stout, but with some coriander late in the boil. Not a lot, less then half of what would go into that much Wit Bier. Should just have a hint of a lemony vibe, not really strong.

I'm doing 3 gallons of it with T-58 (Belgian Stout), and 3 gallons with US-05.

Kegged my Dortmunder Lager today. Now it's on to a Kolsch recipe!!!

Yesterday I kegged an IPA with Galaxy, Vic Secret and a little Ella at dry hop. Used Julius yeast for the first time (seasonal Imperial Yeast). I'm hoping to get some dankness as well as some nice tropical flavors. I also tried a little Spelt malt for the first time. It's basically an experiment. Came in at 5.6% which is right where I wanted it to be.

Made another ESB, Viking Pale Ale as the base malt, with some Viking Dark Ale & Viking C120, fuggles & first gold hops.

Yes, I use a lot of Viking malts these days. I like them. Viking Pale Ale is a lot like Golden Promise. It is yum.

mashani wrote:Made another ESB, Viking Pale Ale as the base malt, with some Viking Dark Ale & Viking C120, fuggles & first gold hops.

Yes, I use a lot of Viking malts these days. I like them. Viking Pale Ale is a lot like Golden Promise. It is yum.

How is your efficiency with Viking? I'm almost through with my Viking malt and the last 10 lbs of it I mixed with Great Western. I found it pretty good though a bit darker than most pale malt. But, I see they raised their prices so it's not the great deal it used to be though less expensive than many malts I use.

My efficiency is good, I get mash efficiency in the 80s, brewhouse in the 70s (this is with MoreBeers crush, I buy it in 10# crushed bags, it's still cheaper that way then ordering 50# bags of most stuff with the free shipping).

The regular 2 row pale ale malt is a bit darker and has a bit more rich flavor then American 2 row, which is why I say I would compare it to a British malt like Golden Promise.

If you want something lighter, the extra pale is as light if not a bit lighter then American 2 row but doesn't give you the "I used pilsner malt" vibe.

Not sure what to brew, I have had a few things on the list for ideas. I still have a big West Coast Pale Ale on tap, still have some of the Yuengling Clone and just about to tap a Standard American Lager for Father's Day. I have a pack of Notty on hand from a recent order, I don't have to use it but had it in mind for a Kentucky Common Beer. Never made one but the style sounded cool and something different. I have a Kolsch planned for late summer and won't get back into Porters, Stouts, English Ales and such until the Fall so the Kentucky Common seems it might fit the bill and hold me over if I get that going. Anyone ever done a Kentucky Common?

But a porter or stout is so good even in the summertime!
Just trying to make you think outside the box and I want one now!
I've been experimenting with different malt and hop combos to see which play well together. I'm pretty much guessing with almost every brew but most are either big pale ales or small IPA's and I'm trying to keep the calories down.

I’m half way into the mash of a Kolsch. Never made one before.


Sent from my iPhone using Tapatalk

I love me some Kolsch.

mashani wrote:I brewed 6 gallons of Dry Irish Stout, but with some coriander late in the boil. Not a lot, less then half of what would go into that much Wit Bier. Should just have a hint of a lemony vibe, not really strong.

I'm doing 3 gallons of it with T-58 (Belgian Stout), and 3 gallons with US-05.

I bottled this stuff. The T-58 batch looked like it got some of my summer Brett C, so it's even more Belgian now. Pineapple stout hurray?

I brewed 5.75 gallons of a hoppy American Wheat Ale / hoppy Extra Wheaty Saison hybrid to use up stuff and experiment with new hops. It is 4.5# Viking Extra Pale malt, 5# Viking wheat malt, 6oz of carapils, 3oz of honey malt, 8oz of dextrose. In it went 4oz of the new fangled Bergamot hops, all at flameout / lid on immediately so aroma was not lost. At 8.5% AA since I slow chill in the mash & boil (where it stays quite hot for a long time), and being a lower ABV beer that's going to give me plenty of bitterness, perception wise full on APA levels, plus all the flavor and aroma they can give without a dry hop.

The Bergamot hops are described as Orange Rind + Orange Juice (Orange AF is apparently the slang term they use for these hops LOL) as well as Mango Papaya Juniper Dank Lime Pepper Spice Lemon Zest Melon Floral Perfume Lime aid Cherry Creamsicle and Jolly Ranchers.

It sounds perfectly fine as a single hop, so I am trying it that way.

The hops smelled amazing fwiw.

I'm gonna do half with US-05 (American wheat version), and half with T-58 (the hoppy pseudo saison version).

So far every batch I've made with the split, I've liked the T-58 version better because I am weird and like Belgian beer flavors. But maybe this one will be different because of all the hops. But I like hoppy saisons, those are like my summer IPAs, so maybe not. If I really like this I might do a real hoppy saison with Bella Saison and these hops.

Tomorrow I'm brewing a fiver of White Panama Blonde Ale. I just hope it doesn't get too hot in the kitchen. Summer brewing can be rough.

That's why I'm concentrating more on extract batches for the 3 gallon brews. Cuts the time in half as opposed to an AG mash, even using BIAB. I've got a new extract recipe fermenting right now, and I'll be interested in seeing how it turns out.

I'm also thinking I'll need to brew my Ottertoberfest pretty soon if I want a decent lagering interval before autumn.

Today I brewed up a 7% IPS with Galaxy and Nelson Sauvin. I used some ClarityFerm to reduce the gluten for a friend's wife, too.

The sludge from the kettle smelled amazing. Off it goes!