Mexican Lager 3

Time to get a Cinco De Mayo beer going. I changed the recipe a bit. Upped the Vienna malt percentage quite a bit and am going to use Imperial Harvest Yeast. Their Mex Lager strain was discontinued and White Labs strain is almost never available. This should make a great beer though. Excited to try it on the 5th!

German Pilsner Malt 6lb (63.2 %)
US Vienna Malt 3lb (31.6 %)
US Flaked Corn 8.00 oz (5.3 %)

US Magnum 12.9 % 0.40 oz 18.1 Loose Whole Hops 60 Min From End
Czech Saaz 3.0 % 1.00 oz 5.7 Loose Pellet Hops 15 Min From End
Czech Saaz 3.0 % 1.00 oz 0.0 Loose Whole Hops At turn off

Imperial L-17 Harvest

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Spring Pale

I wanted to make a real simple pale to both highlight the new base malt that I bought as well as use a few hops that always make a great beer. A Mosaic/Citra pale never disappoints!

OG – 1.054
FG – 1.012
ABV – 5.6%
IBU – 30
SRM – 4.8

Great Western NW Pale Malt – 10.5 lbs.

US Magnum 12.8 % 0.75 oz @ 60
US Mosaic 13.0 % 2.00 oz @ At turn off (30 minute hopstand)
US Citra 11.0 % 2.00 oz @ At turn off (30 minute hopstand)
US Mosaic 13.0 % 2.00 oz @ Dry-Hop
US Citra 11.0 % 2.00 oz @ Dry-Hop

Imperial A-07 Flagship

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Australian Hazy IPA

My last Hazy IPA, Soul Glo 6 blew a few nights ago and it’s time to get another hazy in the queue. This time I’m using the same basic malt bill and yeast but doing one with all Australian hops. I’ve never used Vic Secret but have enjoyed a variety of beers that do. Enigma is entirely new to me but people are really raving about it. Galaxy is one of my favorites so that makes sense here. Should be a huge tropical haze bomb! The AA on these hops are ridiculous. It’s like hops on steroids. Looking forward to tasting this in a few weeks.

OG – 1.062
FG – 1.011
ABV – 6.8%
IBU – 20
SRM – 5.5

NW Pale Malt – 9.5 lbs. (73%)
White Wheat – 1.5 lbs. (11.5%)
Flaked Oats – 1.5 lbs. (11.5%)
Carapils – 8 oz. (3.8%)

US Magnum 12.4 % 0.50 oz @ 60
AU Galaxy 18.1 % 2.00 oz – @ end (30 minute hopstand)
AU Vic Secret 21.8 % 2.00 oz – @ end (30 minute hopstand)
AU Enigma 17.5 % 2.00 oz – @ end (30 minute hopstand)

AU Vic Secret – 1 oz. @ dry hop #1 (day 2 of fermentation)
AU Galaxy – 1 oz. @ dry hop #1 (day 2 of fermentation)
AU Enigma – 1 oz. @ dry hop #1 (day 2 of fermentation)

AU Vic Secret – 1 oz. @ dry hop #2 (end of fermentation)
AU Galaxy – 1 oz. @ dry hop #2 (end of fermentation)
AU Enigma – 1 oz. @ dry hop #2 (end of fermentation)

Imperial Juice – 1L Starter

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Soul Glo Hazy IPA 6

I’ve been working on this beer for the last year and have made some great versions so far. I LOVE Nelson Sauvin in a hazy ipa (or anything else). I’m hoping this will be the best yet. Not many major changes in this one. I’m replacing Citra with Simcoe and upped the dry hop additions a little. I’m also adding some Carapils for body. Other than that, should more hazy and juicy than ever. 🙂

OG – 1.064
FG – 1.011
ABV – 7.0%
IBU – 17 (not figuring whirlpool)
SRM – 5.4

NW Pale Malt – 9 lbs.
White Wheat Malt – 1.5 lbs.
Flaked Oats – 1.5 lbs.
Carapils – 12 oz.

Magnum – 0.4 oz. @ 60
Nelson – 2 oz. @ End (30 minute hopstand)
Galaxy – 2 oz. @ End (30 minute hopstand)
Simcoe – 2 oz. @ End (30 minute hopstand)

Dry Hop #1 – after 2 days fermenting
Simcoe – 1 oz.
Galaxy – 1 oz.
Nelson – 1 oz.

Dry Hop #2 – at end of fermentation for 5 days
Simcoe – 2 oz.
Galaxy – 2 oz.
Nelson – 1 oz.

Imperial A-34 Juice – 1L starter

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German Lager

For those who are seasonal brewing purists, this may be a strange choice to brew in mid-December. Why brew a lager in December? Well, because they’re delicious, even in January. It’s always nice to have a crisp lager on tap. And honestly, winter beers aren’t usually my favorites. High ABV, malt bombs aren’t my game right now.

In any case, I usually create my own recipes but I will admit that I totally ripped this recipe off from a recent Brulosophy Exbeeriment. Sounded like an interesting lager with the dark munich malt and wanted to try it out for myself. Here goes.

OG – 1.053
FG – 1.010
ABV – 5.6%
IBU – 36
SRM – 3.8

Canadian Pilsner Malt – 8.5 lbs.
Weyermann Dark Munich – 14 oz.
Carahell – 3 oz.

Magnum (12.4) – 0.6 oz. @ 60
Hallertau (2.3) – 1.25 oz. @ 30
Hallertau (2.3) – 1.25 oz. @ 10

Imperial Global – 2L Starter

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Bagby’s Best Bitter

I’ve got an abundance of Thomas Fawcett Maris Otter and some EKG hops laying around so it seems like a great time to make a Bitter. I’ve got a keg of Mexican Lager about to blow and this will be a quick way to get another beer to replace it asap. Fairly simple and straightforward recipe that will hopefully create a very sessionable beer.

OG – 1.052
FG – 1.012
ABV – 5.2%
IBU – 35
SRM – 7.4

Maris Otter – 10 lbs. (93%)
Carastan – 8 oz.(4.7%)
Victory – 4 oz. (2.3%)

EKG (5.1%) 1 oz @ 60
EKG (5.1%) 0.75 oz @ 30
EKG (5.1%) 0.75 oz. @ 10
EKG (5.1%) 1 oz. @ End

Wyeast 1318-London Ale III

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Extra Pale Ale

Recently I really enjoyed pFriem’s Extra Pale so much that I have bought 3 bottles now. I usually don’t buy something more than once unless I really love it and I thought this was great. What is an “extra pale ale?” Um, mostly just marketing I guess. Is it a Pale? Is it an IPA? Both of those terms have become pretty fluid anymore. It’s certainly a higher gravity than a standard pale and lot more flavorful, but it’s really well balanced and not near as hope centric as an IPA. Whatever you want to call it, it was a delicious creature which inspired me to create my own. I’m using the same caramel malts that are in their recipe but am mixing some 2-Row with some Maris Otter because that’s what I have on hand. I’m also using their hop varieties minus the Equinox because I’m not a huge fan. It must have played a small role in this beer because it was very subtle.

OG – 1.060
FG – 1.012
ABV – 6.3%
IBU – 50
SRM – 9

UK Maris Otter – 6lb 8oz (53.0 %)
US 2-Row Malt – 5lb (40.8 %)
UK Medium Crystal – 8.00 oz (4.1 %)
UK Dark Crystal – 4.00 oz (2.0 %)

Columbus 15.5 % – 0.75 oz @ 60 Min
Chinook 10.5 % – 0.25 oz @ 15 Min
Citra 11.0 % – 0.25 oz @ 15 Min
Mosaic 13.0 % – 0.25 oz @ 15 Min

Chinook 10.5 % – 1.00 oz @ hopstand (170-160 degrees)
Citra 11.0 % – 1.00 oz @ hopstand (170-160 degrees)
Mosaic 13.0 % – 1.00 oz @ hopstand (170-160 degrees)

Chinook 10.5 % – 1.00 oz Dry-Hopped
Citra 11.0 % – 1.00 oz Dry-Hopped
Mosaic 13.0 % – 1.00 oz Dry-Hopped

Imperial A-07 Flagship

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