| Author |
Message |
    
ChriSto
Advanced Member
Username: Christo
Post Number: 745
Registered: 02-2006
Posted From: 216.176.226.154
| | Posted on Thursday, December 30, 2010 - 02:02 pm: | 
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The annual thread on what you plan to brew in the coming year.
My plans are to (maybe) finish up all 80 styles (I'm guessing I'll possibly have 1-2 sours to go for '12 and maybe a lager if I don't get to them this year) and also delve more into meads this year as I plan to take the Mead BJCP exam in August.
Here's my list (* for remaining bjcp styles I haven't brewed yet):
BIPA - BLack India Pumpernickel Ale this weekend
Weizen followed by Weizenbock*
Lt* & Std* American Lager
Schwarzbier*
Berliner Weisse*
Vienna*
Dunkel*
Ed Fitz Porter
Eisbock*
Lambics*/Gueze*
11/11/11 BDSA
and I'm sure an APA and Mild/Bitter in there as well
Also plan to do several 1-2 gallon batches of varietal meads of varying strengths - palmetto, sourwood, orange blossom, tupelo |
Bierview
Advanced Member
Username: Bierview
Post Number: 780
Registered: 03-2003
Posted From: 69.125.118.185
| | Posted on Thursday, December 30, 2010 - 02:19 pm: |
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I am looking to do a nice IPA. Any recipes to share? |
ChriSto
Advanced Member
Username: Christo
Post Number: 746
Registered: 02-2006
Posted From: 216.176.226.154
| | Posted on Thursday, December 30, 2010 - 02:36 pm: |
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Here's the BIPA
Brewer: ChriSto
Beer: Black India Pumpernickel Ale
Style: India Pale Ale
Type: All grain
Size: 5 gallons
Color: 59 HCU (~24 SRM)
Bitterness: 62 IBU
OG: 1.072
FG: 1.014
Alcohol: 7.5% v/v (5.9% w/w)
Grain:
4 lb. American 2-row
5 lb. British pale
.5 lb. British crystal 50-60L
4 oz. Chocolate Rye
2 lb. Flaked rye
4 oz. Carafa Special III
Mash: 75% efficiency
152F
Boil: 75 minutes SG 1.060 6 gallons
11 oz. Light dry malt extract
.25 oz. caraway seed added at 15 min.
IM at 15 min.
Hops:
.5 oz. German Magnum (13% AA, 60 min.)
.5 oz. Cascade (6% AA, 30 min.)
.5 oz. Centennial (10.5% AA, 30 min.)
.5 oz. Fuggles (4.75% AA, 30 min.)
.5 oz. Cascade (6% AA, 15 min.)
.5 oz. Centennial (10.5% AA, 15 min.)
.5 oz. Cascade (aroma)
.5 oz. Centennial (aroma)
Yeast: WY1056
Here's one I brewed a number of years back that was tasty:
Brewer: ChriSto
Beer: I2PA
Style: India Pale Ale
Type: All-grain
Size: 5 gallons
Color: 17 HCU (~10 SRM)
Bitterness: 119 IBU
OG: 1.076
FG: 1.012
Alcohol: 8.2% v/v (6.5% w/w)
Grain: 11 lb. 8 oz. British pale
8 oz. British crystal 50-60L
8 oz. Flaked wheat
Boil: 60 minutes SG 1.063 6 gallons
Hops:
2.5 oz. Centinniel (10.6% AA, 60 min.)
.5 oz. Centinniel (10.6% AA, 45 min.)
1 oz. Willamette (3.3% AA, 30 min.)
1 oz. Willamette (3.3% AA, 15 min.)
1 oz. Fuggles (aroma)
Yeast: WY1028 |
Denny Conn
Senior Member
Username: Denny
Post Number: 7483
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Thursday, December 30, 2010 - 05:45 pm: |
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I'm starting 2011 with a dunkel on Sun. No real plans after that, but I'll hit brew #400 sometime early this spring so I'm trying to come up with something special for it. |
ChriSto
Advanced Member
Username: Christo
Post Number: 749
Registered: 02-2006
Posted From: 216.176.226.154
| | Posted on Thursday, December 30, 2010 - 08:37 pm: |
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Oh yeah, that reminds me. Denny's Rye IPA is about the best thing since sliced rye bread. Here's first version I came to:
Denny Conn's Rye IPA
Type: All Grain
Date: 1/20/2004
Batch Size: 5.00 gal
Brewer: Rob
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 41.0 Brewhouse Efficiency: 65.00
Taste Notes: A favorite recipe from the brewboard
Ingredients
Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 67.69 %
3.00 lb Rye Malt (4.7 SRM) Grain 18.46 %
1.25 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.69 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.08 %
0.50 lb Wheat, Flaked (2.0 SRM) Grain 3.08 %
1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 42.5 IBU
1.00 oz Mt. Hood [6.00 %] (60 min) (First Wort Hop) Hops 20.0 IBU
0.50 oz Mt. Hood [6.00 %] (30 min) Hops 7.0 IBU
1.50 oz Mt. Hood [6.00 %] (1 min) Hops 1.2 IBU
1.00 oz Columbus (Tomahawk) [14.00 %] (Dry Hop 3 days) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs California Pub Brewery Ale (BrewTek #CL-0050) Yeast-Ale
Beer Profile
Est Original Gravity: 1.073 SG
Measured Original Gravity: 1.073 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 6.85 % Actual Alcohol by Vol: 6.93 %
Bitterness: 70.7 IBU Calories: 334 cal/pint
Est Color: 12.7 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 16.25 lb
Sparge Water: 0.55 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 20.31 qt of water at 165.9 F 154.0 F
10 min Mash Out Add 11.38 qt of water at 196.6 F 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 11.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 40.0 F Age for: 28.0 days
Storage Temperature: 52.0 F |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 4068
Registered: 03-2003
Posted From: 24.99.147.250
| | Posted on Thursday, December 30, 2010 - 11:06 pm: |
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I've got one I've been kicking around in my head. I was planning on doing 2 batches of Berliner weisse next year (ran out way to quick this year) but maybe do the second one with a twist. How does an Imperial BW with fruit added sound? Thinking maybe cherries. The BW is such an easy sour beer to make compared to others and bump up the OG some and fruit certainly goes wiht sour beers.
I haven't thought about any brews further than that for next year. Probably a Maibock and pils or CAP when the rauchbier and dopplebock are kegged. And probably an all Bravo PA. The all Citra PA came out awsome BTW. |
Chumley
Senior Member
Username: Chumley
Post Number: 6233
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Thursday, December 30, 2010 - 11:55 pm: |
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I think I will start the new year with a nice best bitter with the Tim Taylor yeast.
Sunday January 9th I am meeting some homebrewers from our recently established home brew club to do a group brew of Imperial Porter to fill a big bourbon cask that one of the local micros gave us recently.
Then I plan to brew lots and lots of pilsners....CAP, bohemian, german, maybe a dutch porter, a helles or two, a maibock and a O'fest...for its LAGER season.
I also need to squeeze in the Rochefort clone, a saison or two, and a couple of American IPAs....I will end the first half of my brew season in June with a hefe or two if I can get that 2 year old smackpack of WY3333 going.
So many brews, so little time. |
Daniel Bishop
Junior Member
Username: Whatshisface
Post Number: 71
Registered: 01-2009
Posted From: 68.77.108.166
| | Posted on Friday, December 31, 2010 - 12:00 am: |
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I believe I will start out the new year by brewing a nut brown. |
Bierview
Advanced Member
Username: Bierview
Post Number: 791
Registered: 03-2003
Posted From: 69.125.118.185
| | Posted on Friday, December 31, 2010 - 02:54 am: |
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Wow Chum......you're putting all of us to shame........ |
Kevin Kowalczyk
Advanced Member
Username: Itsfunbrewingbeer
Post Number: 974
Registered: 10-2007
Posted From: 173.51.245.89
| | Posted on Friday, December 31, 2010 - 05:23 am: |
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The last couple of years I have brewed my Superbowl Stout on New Year's Day. It's ready for the big game (I keg and and force carbonate, so 5 1/2 weeks is enough time). I'll probably do the same this year, although I'll need to buy some ingredients tomorrow if I'm going to do it. |
Graham Cox
Senior Member
Username: T2driver
Post Number: 2614
Registered: 11-2004
Posted From: 72.15.105.173
| | Posted on Friday, December 31, 2010 - 09:29 am: |
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"Wow Chum......you're putting all of us to shame........"
* snicker snicker *
Hardly. He's an enthusiast, but then, so are a number of the rest of us.  } |
aleman
Member
Username: Aleman
Post Number: 229
Registered: 04-2003
Posted From: 24.230.107.243
| | Posted on Friday, December 31, 2010 - 12:41 pm: |
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In Montana its lager season most of the year. |
Chris Storey
Junior Member
Username: Stuts
Post Number: 99
Registered: 07-2004
Posted From: 76.75.119.165
| | Posted on Friday, December 31, 2010 - 12:48 pm: |
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I am brewing an IPA that came from Zymurgy magazine that I got from www.mrmalty.com. You know the one with all the late additions of hops? Looks interesting. |
Graham Cox
Senior Member
Username: T2driver
Post Number: 2616
Registered: 11-2004
Posted From: 72.15.105.173
| | Posted on Friday, December 31, 2010 - 06:12 pm: |
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In the short term, these are all up for consideration, but I'm probably going to deviate. In addition, I'm going to make a perry and perhaps a few ciders. Lots to do.
Weizenbock
Dunkelweizen
Roggenbier
Malt Liquor
Belgian Blond
German Pils
Bohemian Pilsner
Scottish 80/-
Irish Red
Witbier
Weizen |
Robert
Intermediate Member
Username: Okierat
Post Number: 340
Registered: 05-2003
Posted From: 70.143.33.0
| | Posted on Friday, December 31, 2010 - 06:49 pm: |
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Couple of things. First Graham, I want some of that Malt Liquor
Second, the LHS here in Tulsa had a "we have outdated yeast please come and get" announcement a little while back and this is what I have on hand.
1 WLP001 Cal Ale
2 WY1728 Scotish Ale
1 WY2007 Pilsen Lager
1 WY2112 Cal Lager
1 WY2206 Bavarian Lager
1 WY2782 Staro Prague Lager
1 WY3522 Belgian Ardennes
2 WY3538 Leuven Pale Ale
1 WY3864 Canadian/Belgian Ale
as well as a couple of Lacobacillus and 1 Bret.
So it looks like Belgians and Lagers for me. I know one of the Scotish packs is dedicated for St. Chuck's Porter. Any suggestions would be appereciated though. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 12392
Registered: 01-2002
Posted From: 24.150.49.181
| | Posted on Friday, December 31, 2010 - 07:03 pm: |
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I've been promising forever to brew a Belgian pale ale. I have some packets of T-58 on hand, but I'd really like to use the White Labs WLP515 DeKoninck strain. I see it's a seasonal strain available right now, but my sole local source of White Labs yeast doesn't do special orders anymore. I'll have to see if any of the major US suppliers will ship to Canuckistan.
And to commemorate the fire at the Abbaye de Rochefort, I'll brew another batch of my take on Herman Holtrop's superb Rochefort 8 recipe. It's my wife's favorite beer, although she complains it also makes her fat.
(Message edited by BillPierce on December 31, 2010) |
Graham Cox
Senior Member
Username: T2driver
Post Number: 2617
Registered: 11-2004
Posted From: 72.15.105.173
| | Posted on Friday, December 31, 2010 - 07:11 pm: |
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Hmmm... how about a smoked version, Bill?  |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 12394
Registered: 01-2002
Posted From: 24.150.49.181
| | Posted on Friday, December 31, 2010 - 09:37 pm: |
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If my wife didn't have other plans, I'd brew that Belgian pale ale with T-58 tomorrow (New Year's Day). The snow (we've only had a total of 3 inches so far) is totally gone and the forecast is for a high of 52 F, although dampened by showers. |
Dave Witt
Senior Member
Username: Davew
Post Number: 1511
Registered: 03-2003
Posted From: 24.7.226.155
| | Posted on Friday, December 31, 2010 - 11:50 pm: |
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Bill, you'll be getting the weather we had today. High of 57.
I have just put in a claim for the next pack of 2206 that comes in at the LHBS, for this year's lagers. Last year I used W34/70 (one of my favorites) in the more hoppy lagers and S-189 in the more malty lagers. I was disappointed in the S-189.
I'm looking to do my standard pils/CAP, O'fest and/or Boston lager, possibly another schwarzbier and also a batch of Baltic porter. Ales after that (May or so). |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 4070
Registered: 03-2003
Posted From: 24.99.147.250
| | Posted on Saturday, January 01, 2011 - 12:34 am: |
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Chum, the group IP in the bourbon barrel sounds nice. I need to get out club inspired to do another project like that.
So bump on the question on the imperial Berliner wiesse with fruit? |
Graham Cox
Senior Member
Username: T2driver
Post Number: 2618
Registered: 11-2004
Posted From: 72.15.105.173
| | Posted on Saturday, January 01, 2011 - 12:38 am: |
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So bump on the question on the imperial Berliner wiesse with fruit?
Vance, I don't recall the exact question, but there is a precedent for this. It's called "Fruit Lambic".
(Yeah, yeah, I know the minor distinctions.) |
Tony Legge
Advanced Member
Username: Boo_boo
Post Number: 524
Registered: 05-2005
Posted From: 174.118.73.14
| | Posted on Saturday, January 01, 2011 - 01:21 pm: |
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I'm starting the New Year with my SNPA clone and that will be followed by some nice bo-pils to stock up for the summer, that i plan on brewing later in Jan. |
Brad On Bass
New Member
Username: August_west
Post Number: 25
Registered: 11-2010
Posted From: 72.88.72.140
| | Posted on Saturday, January 01, 2011 - 06:21 pm: |
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Well, this will be my first full year of brewing, so I obviously have a lot of things I want to try. My brother and I are stepping up to 10 gallon batches, since 5 gallon batches split between two twenty-somethings don't last very long. Monday we're going to brew a SNCA clone and bump up the second runnings to make a mild (thank you Braukaiser for your awesome spreadsheet). The short-list includes a CAP, the Rochefort 8 Clone, SSOS, a barleywine to be ready for next holiday season and a saison and wit for summer purposes. Before too long I also plan on taking a shot at a mead, possibly the ABC I hear everyone rave about.
In the last couple months I have had the pleasure of introducing several of my friends to the obsess...er...hobby. I'll be spending New Year's Day helping my friend brew his first batch with a recipe I formulated after reading Designing Great Beers (thanks for the suggestion BP).
My New Year's resolution is to get the kegs up and running! |
Jeff Preston
Intermediate Member
Username: Jeffpreston
Post Number: 414
Registered: 02-2004
Posted From: 207.161.110.12
| | Posted on Saturday, January 01, 2011 - 11:07 pm: |
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[IMG]http://i987.photobucket.com/albums/ae351/JeffsAero/10Rearview.jpg[/IMG]This has kept me from brewing for a year. But 2011 will be a new start to a hobby I love. What I brew will be a mystery until spring. |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 4071
Registered: 03-2003
Posted From: 24.99.147.250
| | Posted on Sunday, January 02, 2011 - 01:03 am: |
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It's called "Fruit Lambic".
Yea, that's the flavor profile I'm looking for but doing the brewing part like BW instead of like lambic. |
Rob Farrell
Advanced Member
Username: Robf
Post Number: 587
Registered: 02-2003
Posted From: 96.255.9.79
| | Posted on Sunday, January 02, 2011 - 02:47 am: |
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I started 2011 with a Maibock (brewed yesterday) fermenting. Ir will be followed by a CAP,a Red Ale, IPA, Rochefort 8 clone, Saison, CACA, Stout, and whatever else strikes me. |
Tony Legge
Advanced Member
Username: Boo_boo
Post Number: 525
Registered: 05-2005
Posted From: 174.118.73.14
| | Posted on Sunday, January 02, 2011 - 12:06 pm: |
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I understand Jeff.
This [IMG]http://i15.photobucket.com/albums/a357/nflder/mySporty375.jpg[/IMG] was my obsession a few years back until I found my recklessness on two wheels could get me in trouble. 4 wheels and a cage keep me safe. |
dhacker
Senior Member
Username: Dhacker
Post Number: 2293
Registered: 11-2002
Posted From: 98.66.40.178
| | Posted on Sunday, January 02, 2011 - 02:21 pm: |
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I haven't thought too much about exact recipes for '11 other than to make it: "The Year of the Belgians".
I will be doing an O'fest for sure, a Rye Pale Ale, and a Bo Pils, perhaps one or two others like an Oat Stout and maybe an Amber, but I am DEFINITELY targeting dubbels, tripels, quads and saisons this calendar year. |
robin
Junior Member
Username: Robin
Post Number: 96
Registered: 03-2003
Posted From: 173.206.235.155
| | Posted on Monday, January 03, 2011 - 01:09 am: |
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What method do you use for souring your BW, Vance? I've done Berliner Weisse using raw malt for the bacteria source and while the beer did get sour, it didn't get very sour. I'm wondering about going the sour mash route (though it's not traditional and the beer won't be living bacteria beer) or buying lactobacillus and pitching that before pitching the yeast for my next kick at the Berliner Weisse can.....
Robin |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 4075
Registered: 03-2003
Posted From: 24.99.147.250
| | Posted on Tuesday, January 04, 2011 - 01:38 am: |
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I just pitched in a handfull of pils malt in the fermentor and then waited 3-4 days before pitching the yeast. I think the head start on the yeast gives more tartness. I like it because of the simplicity compared to a sour mash. |
The Jolly Brewer
Senior Member
Username: Matfink
Post Number: 2415
Registered: 03-2003
Posted From: 77.100.116.116
| | Posted on Wednesday, January 05, 2011 - 08:40 pm: |
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This year I want to use elderflowers in a light lager or light ale. I love the flowery perfume of elderflowers and think it could compliment a beer really well.
I also need to brew a barley wine in March when my newest offspring should be born. |
Chumley
Senior Member
Username: Chumley
Post Number: 6236
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Friday, January 07, 2011 - 04:46 pm: |
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I brewed 6 gallons of 1.048 best bitter yesterday, and 5 gallons are fermenting nicely with the Tim Taylor yeast. I discovered I am out of EKGs, so I used an ounce of Mittelfrueh for flavor instead, as well as an ounce of Styrians for aroma. Should be an interesting ale.
The sixth gallon, I am using as starter wort for a tube of WLP800 pilsner yeast. It is bubbling nicely as well. I am thinking CAP, as I have a whole sack of Rahr six-row unopened and ready to got. |
Paul Sarkisian
Junior Member
Username: Arkham
Post Number: 38
Registered: 10-2008
Posted From: 208.125.158.18
| | Posted on Friday, January 07, 2011 - 09:38 pm: |
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altbier...dubbel...altbier...dubbel...altbier...dubbel.
Getting caught in a rut brewing my most successful and favorite recipes.
Belgian IPA? Maybe.
Cascadian IPA? Maybe. |
robin
Junior Member
Username: Robin
Post Number: 97
Registered: 03-2003
Posted From: 173.206.235.111
| | Posted on Saturday, January 08, 2011 - 03:00 pm: |
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"I just pitched in a handfull of pils malt in the fermentor and then waited 3-4 days before pitching the yeast. I think the head start on the yeast gives more tartness. I like it because of the simplicity compared to a sour mash."
Ah, I only gave the bacteria a couple of hour head start. You didn't get any other infection other than the lactic sourness?
Robin |
Kevin Whyte
New Member
Username: Kwhyte
Post Number: 17
Registered: 11-2009
Posted From: 24.14.48.109
| | Posted on Sunday, January 09, 2011 - 04:20 am: |
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By nature I hate to follow recipes - I always what to try my own ideas. I don't really have the experience or consistency for that to make sense, so for 2011 I plan to brew a good selection of tried and true recipes. So far I'm definitely planning on SSOS, Denny's RyePA, the Rochefort 8 clone that's floating around, and St. Chuck's. What else would people suggest on their "can't miss" list? I'd be particularly interested in things that are lower gravity since the list I have is biased towards bigger beers. I hope to have temp control in place sometime this year but for now I am looking for recipes that can survive without it (so, in particular and unfortunately, no lagers for now). Otherwise I have no style restrictions, I'm trying to branch out from my personal preferences. |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 4077
Registered: 03-2003
Posted From: 24.99.147.250
| | Posted on Sunday, January 09, 2011 - 04:26 pm: |
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Robin, maybe I was lucky but nothing other than lacto. I bottled the batch and no gushers or off flavors other than the lacto sourness. I had talked with a friend who did pretty much as you did and he wasn't happy with the level of sourness. That's why I decided to give the lacto more of a head start. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 12428
Registered: 01-2002
Posted From: 24.150.49.181
| | Posted on Sunday, January 09, 2011 - 04:49 pm: |
|
Kevin, I try not to toot my horn too much, but for a low gravity beer I'm extremely fond of my single-malt, single-hop summer blond ale (the sixth post in the thread below):
http://hbd.org/discus/messages/46667/47568.html
Also, I would brew a straightforward hefeweizen, nothing tricky, just the basics. There are several good recipes floating around. And there are a number of good mild ale recipes, although I don't have a standard. One more possibility would be the Company #1 Red Ale recipe that comes with the trial version of ProMash. All of these are beers that are worthy of brewing (and drinking). |
Steve Ruch
Member
Username: Rookie
Post Number: 214
Registered: 03-2003
Posted From: 209.240.206.202
| | Posted on Tuesday, January 11, 2011 - 07:15 pm: |
|
Dunklewheat, best bitter, my house ale.
Not much more as I'm still unemployed. |
Brews and Views Archive 2011 
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