BeerBorg

Bottling night tonight. Working on two batches...actually, just a batch and a half.

The first batch is a simple 2-gallon batch of Mr. B's St. Patrick's Stout with some dark DME and steeped carapils added to make it a little richer. Should be in good shape by 3/17!

The second batch is a small 1-gallon experiment I'm tentatively calling One Gallon Of Leftovers, using an odd pile of stuff I had lying around that needed using up: some 2-row and some red wheat grains as a base, a little bit of amber DME, tettnanger hops, and half a packet of leftover Munich yeast. In 29 batches I've never gone this far off the map; I have no idea how it'll turn out (or whether it'll turn out) but the numbers seemed OK in qbrew. And it's better than throwing that old stuff out (I hope).

Bottled 2 LBKs on Sunday, a Blue Moon Clone-style (fresh Orange zest of 3 homegrown oranges but no coriander seeds) then brewed a archived recipe of MB Ruck & Maul Red on that yeast cake (could still smell strong orange zest when pouring the wort on top of it); used 1/2 oz Citra hops at flameout...love their fragrant scent

also bottled an old MB Quiet Creek Kolsch then brewed a MB ADIPA mixed with a TBM Golden Lager with an ounce of AHS hop dust poured on top of the Kolsch yeast cake.

Both are churning and burning after 4 hours with R&M erupting over.

Round 2 of Bubs' Pale Ale.

Bottling the Copperbottom Lager tomorrow, and then Sunday I'm brewing up the Scotch Strong Ale that Foothiller and I put together for the RCE.

I think I'm going to call it "Heirloom", since one of my grandmothers had the maiden name of Scott. I'm going to put the Clan Scott crest on the label.

Have a batch of MB Diablo IPA & a batch of MB Bewitched Amber Ale both done straight up since they are my first attempt (brewed same day) and almost done conditioning. I've got their seasonal Saison and Nut Brown plus a few recipes I picked up and want to brew but on temp hold because I'm remodeling part of my basement - the part where LBK's get stored.

I'm making "Petey's Pilsner tomorrow. 12lbs Pilsner, .75/lb of Carapils, 1lb Light DME & 6 oz of Saaz at various intervals with a dry-hop -Dry Yeast Mangrove Jack's Bohemian Lager Yeast - 90 minute boil - Ferment 2-3 Weeks at 50-59 - Transfer to a secondary & lager for another 2-4 weeks. Then keg carb & serve or bottle condition & wait. Probably will do both. this wa my original Petey Pilsner Label from Mr Beer days.

Sounds great, BLM.

My next three or four projects are as follows:

- Clearing the last of this infernal contest winnings. Looking to do a partial mash with some 2row and cherrywood smoked malt, adding Mt. Hood hops, and then adding the Porter HME with reharvested conan yeast
- Also doing an old ale. Fermenting a maris otter based ale (with special b, roasted barley, amber malt, carapils; fuggles for bitter and flavor, and finished with EKG) with SouthYeast Labs HS2 yeast (harvested from Tennessee Honeysuckle at Blackberry Farm) blended with Brett L, aged for an undecided amount of time with Tennessee Cynthiana wine soaked oak cubes. When aging is near completion, I'll make a small bitter in an LBK, and then blend the three gallon maris otter batch with that at bottling.
- The grains I bought above were for 5 gallons, so I think I'll make the other two gallons in an LBK with S-04.
- Finally, another contest winnings leftover... Winter dark ale HME, maybe with a partial mash or maybe more-or-less straight up, and the reharvested brett farmhouse yeast

Starting on this next weekend. Not sure if this will go over 2 or 3 weekends...

Will also be bottling the brett saison in the next few weeks...

my plan is

10# British 2 row
3# Rye malt
1# Carapils
1.5# Flaked rye
.5 oz (TBD) bittering hop
2 oz Galaxy (various times, including dry hop)
Nottingham (I love the action)

Wifey thinks I should be resting, I think I should be happy...

heating up the mash water for:

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bengal in the Rye
Brewer: Jim Johnson
Asst Brewer:
Style: Kentucky Common
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.72 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: 24.5 SRM
Estimated IBU: 21.0 IBUs
Brewhouse Efficiency: 62.40 %
Est Mash Efficiency: 62.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 41.7 %
4 lbs Rye Malt (4.7 SRM) Grain 2 33.3 %
1 lbs Corn, Flaked (1.3 SRM) Grain 3 8.3 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 4.2 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 5 4.2 %
0.74 oz Cluster [6.80 %] - First Wort 60.0 min Hop 6 21.0 IBUs
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 7 8.3 %
1.1 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 12 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.75 qt of water at 164.2 F 152.0 F 75 min

Sparge: Fly sparge with -1.90 gal water at 168.0 F
Notes:
------


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

FedoraDave wrote:

Dawg LB Steve wrote:First attempt at DME and partial grain yesterday 4 Gallon Batch:

3 lbs Amber DME
1.5 lbs Light DME
1.5 Crystal 40L
1 lb Flaked Wheat LHBS was out of Flaked Barley
.75 Roasted Barley

1oz Kent Goldings @ 40
1oz Target @ 20
1 Safeale04

This looks like a recipe for a very nice beer! I command you to follow up!

Day 14, added a pureed Can of Dark Sweet Cherries to one of the LBK's this morning, left the other as brewed. Will definitely get a good side by side comparison.

Brewing up a White House Honey Wheat Ale tomorrow. Got busy today preparing for the same ice storm that is supposed to hit us tonight and tomorrow, and didn't get to sanitize my brew pot and fermenter.

Brewed a kolsch today, 2nd AG brew. Thanks to some advice from FedoraDave all mt numbers came in spot on.

Moved my Yuengling Clone to secondary...see question in advanced section, and will be brewing up the RCE American Pale Ale tomorrow. Paul is supposed to be doing his as well with some yeast/hops modifications.

Ready and willing. This is a go tomorrow though the weather should suck.
Had a great brewday with the twin today so brewing 2 days in a row is awesome.

Will be bottling our Acerne IPA this weekend on Saturday. Will be three weeks in the fermenter at that point.