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Posted: Wed Nov 25, 2009 10:11 am
by Derek
I took the day off... currently mashing an SOB Nut Brown (inspired but different):
https://docs.google.com/fileview?id=0B3 ... %20k&hl=en
Posted: Wed Nov 25, 2009 10:12 am
by markaberrant
grub wrote:markaberrant wrote:this is the most late hops i've ever done on a porter. i did something in this vein for cask days '07, but it only had half as much dry hops. though, that one was cool as all the cascade was home grown and the dry hops were actually right in the cask. you can certainly tell there's lots of late hopping in this one. the bitterness is mostly chocolatey/coffeeish, but there's no mistaking the huge citrusy character. this might be one of my new favourite recipes.
So I got my hoppy stout brewed last weekend, very similar to yours. 1.087, about the same IBUs, used up a bunch of leftover specialty malts and hops from last year. 2oz of Cascade, 1oz of Centennial and .5oz of Zeus at flameout. Without a doubt, this was the tastiest brewday hydrometer sample ever!
Gonna dry hop with 1.5oz of Cascade and .5oz of Centennial.
I then capped that mash with another 10 lbs of grain (2-row and 1lb of caramunich) and brewed up a 1.075 brown ale, IBUs around 30-40, and added 2 oz of cocoa at the end of the boil. It's getting 2oz of roasted cacao nibs and 3 vanilla beans added to the secondary. Hydro sample tasted pretty damn fine too!
And I just dry hopped my 1.075 IPA last night. It fermented down to 1.010-.012, which is about where I wanted it. I used some awesome Cascade and Centennial - 6oz combined in the last 20 minutes of the boil, another 3oz for dry hopping. Tastes a little green at this point, but I'm hoping it rounds out.
Hey Grub, how did the pumpkin saison turn out? Our club president brewed up a sweet potato saison at the beginning of the month with a pack of French Saison yeast I gave him.
Posted: Wed Nov 25, 2009 10:23 am
by viggo
markaberrant wrote:
Hey Grub, how did the pumpkin saison turn out? Our club president brewed up a sweet potato saison at the beginning of the month with a pack of French Saison yeast I gave him.
Not sure how it is, smells pretty damn good. I've had too many other things on tap to be able to put that pumpkin saison on.
Posted: Thu Nov 26, 2009 9:09 pm
by thekulman
Just kegged "Happy Wife Cream Ale" and an Amber Ale today. Transferred my "Where the Helles my Bock!" to secondary and yesterday brewed a Belgian Dubbel.
Next up I'm thinking about the Nut Brown Ale for the Amsterdam SOB contest or a lager since conditions are perfect in the garage to brew them right now.
Brian
Homebrewers Retail
Posted: Thu Nov 26, 2009 9:38 pm
by Bobsy
Hey D - so how were you inspired and different, or is that under wraps until the contest is over?
Posted: Thu Nov 26, 2009 9:57 pm
by Derek
Bobsy wrote:
Hey D - so how were you inspired and different, or is that under wraps until the contest is over?
Top secret.
Posted: Thu Nov 26, 2009 11:46 pm
by matt7215
brewing an american bitter this weekend, the yeast from that will go into my biggest IPA ever
Posted: Fri Nov 27, 2009 9:19 am
by Gedge
On Thursday I bottled an old ale (made with the Wyeast old ale strain) that had been in secondary for the past four months. Also dry hopping a black IPA that should be bottled next week. Next brew will be an imperial IPA using the Rogue Pacman yeast.
Posted: Fri Nov 27, 2009 9:34 am
by cannondale
Bottling a Witbier and a Porter this weekend.
When is this SOB/Amsterdam Nut Brown contest?
Posted: Fri Nov 27, 2009 9:47 am
by Derek
cannondale wrote:
When is this SOB/Amsterdam Nut Brown contest?
The deadline for entry is Saturday January 16th, 2010:
https://docs.google.com/fileview?id=0B3 ... %20k&hl=en
That's 7 weeks tomorrow... so get brewing!
Posted: Fri Nov 27, 2009 9:56 am
by viggo
Gedge wrote:On Thursday I bottled an old ale (made with the Wyeast old ale strain) that had been in secondary for the past four months. Also dry hopping a black IPA that should be bottled next week. Next brew will be an imperial IPA using the Rogue Pacman yeast.
I made an English barleywine with that strain. Has been aging on brandy soaked oak cubes for a couple months. I should bottle that soon.
Posted: Fri Nov 27, 2009 5:24 pm
by markaberrant
You guys are all setting aside 5 bottles of these great sounding beers for the upcoming NHC right? Canadian qualifier is April 13 - 17, 2010.
Posted: Thu Dec 03, 2009 10:58 am
by cannondale
Plan is to brew a La Chouffe clone this weekend. Fermentables and hopping are quite straightforward, but I'm wondering about the spices. The recipes I've seen range from no spice at all, to coriander/cumin/carraway in various proportions. Normally I use a recipe as a guideline, but in this case I'm intending to get this one as close as possible.
Anyone tried brewing this before? Any thoughts on the spices (type and amount)?
Posted: Thu Dec 03, 2009 11:05 am
by viggo
What yeast is it? Do you know if they actually add spices or if its just yeast character?
Posted: Thu Dec 03, 2009 11:08 am
by Derek
Valumart had the PC Fresh Pressed Mulled Cider on sale, so I'm going to dump that on a yeast cake.
I've never used mulled cider before (though I have added cinnamon). I'll see how this works out. It would've been cheaper to buy plain cider and spice the secondary, or I could've even split the batch... but this is basically plug & play... and the 12L will probably be gone by the end of the holidays!
Aged cider is great... hopefully the pomme nouveau is drinkable!