BeerBorg

I think I'm beginning to forget how!

Between working 60-70 hours a week and weather, My last brew was Jan 17!
It was a Sorachi IPA that is almost gone. In fact, I've given alot of it away, not because it's bad,
but because my friends like it so much!
Usually by this time of year, I've got at least six batches under my belt.
I've got a smoked porter on deck for the LOML, then it'll be another batch of Sorachi IPA,
then I've still got a pile of Comet and Glacier that I was thinking about trying in copious amounts
in an IPA since the last time, I tried it sparingly and it didn't turn out that great!

I know, it's not that big a deal but I've got some catching up to do!

Glad to see your getting back to it. Today was the first time that I've brewed since November and it was nice to brew again. I invited my brother over to help since he has drank my beer but never brewed or even seen beer being brewed before. It was a good time and he seemed to enjoy the education.

I once went 10 weeks between brews, and it bothered me. I've pretty much settled down to once a month.

Don't cha just hate it when life gets in the way of your hobby. Hit the same dry spell myself last year do to work. Trying to make up for it now.

I hear you!! I am hoping to brew this upcoming week. It will be Passover and we will be slow at work, Jewish Country Club. After that it is double shift weekends till end of Sept. Need to brew have actually had to buy beer!!

Know what you mean about being outta homebrew. My last three went in the fridge yesterday.
We have a three day weekend coming up, so I'm gonna get two brews in, one each Saturday and Sunday.
Get to try my new immersion chiller out too!

Would try a triplicate but Friday is SWMBO birthday and we're having a pile of friends and family
over for pulled pork on the smoker!

teutonic terror wrote: Would try a triplicate but Friday is SWMBO birthday and we're having a pile of friends and family
over for pulled pork on the smoker!

What time should we all be there???

Gonna start the smoker around 2 a.m. so it Looks like around 4:30 Dawg,
but with only a 9.5 butt we'll have to stretch a bit!

I feel your pain in terms of light brewing....I've brewed only twice this year so far.

Well, I woke up after my first full night of sleep in months to a wind advisory in our area.

With winds of 15-25 mph forecast, that will mean no brew day today.
Lotsa yard work to catch up on and forecast looks much better for Sunday.
SWMBO will be off work and can keep me company!

and the stir plate goes shooooo klink shoooo klink in the night

Whoo Hooo!!

Mash is going as I type!
If I hadn't promised SWMBO this porter first, I would done an Amarrilo/Citra recipe I really dig too!
So, here's to getting off the schnide!


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Apocolypse Not Smoked Porter Redux 1.1
Brewer: JohnEC
Asst Brewer:
Style: Other Smoked Beer
TYPE: All Grain
Taste: (30.0) Redux 1.1, Practically new recipe. Hit all the numbers! Find out in a couple of weeks if it is a ringer!
Should be called Kitchen Sink Porter! LOL!!

Valentines Day, changed the recipe back to my traditional smoked porter!
Previous version served the purpose but is forever gone, at least banished
to paper for posterity!

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: 1.070 SG
Estimated Color: 41.7 SRM
Estimated IBU: 31.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 55.9 %
2 lbs Biscuit Malt (23.0 SRM) Grain 2 11.8 %
1 lbs 8.0 oz Smoked Malt (9.0 SRM) Grain 3 8.8 %
1 lbs Carafa II (412.0 SRM) Grain 4 5.9 %
1 lbs Victory Malt (25.0 SRM) Grain 5 5.9 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 6 4.4 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 7 4.4 %
8.0 oz Munich Malt - 10L (10.0 SRM) Grain 8 2.9 %
1.00 oz East Kent Goldings (EKG) [5.70 %] - Firs Hop 9 19.3 IBUs
1.00 oz East Kent Goldings (EKG) [5.70 %] - Boil Hop 10 12.2 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 17 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 21.25 qt of water at 168.2 F 156.0 F 75 min

Sparge: Batch sparge with 2 steps (1.23gal, 4.50gal) of 168.0 F water
Notes:
------
56 bottles 12-16

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