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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Czech Dark Lager

As we’re moving into the fall/winter months I wanted to brew a darker beer i’ve never brewed before. A year or so ago at the Willamette Week Pro-Am, Ex Novo brewed a Czech Dark Lager with hazelnuts that was really tasty. While the hazelnuts were mild, the base beer was very good. I started reading up on the style and looking at some other recipes and came up with this. I actually meant for the base to be German Pils and German Dark Pils but I only had 3lbs of German pils on hand so had to substitute some 2-Row. Oh well. Because of the darker malts, I’ll probably actually transfer this to secondary, slowly come down on the temp and let it lager for 3 weeks or so. On lighter lagers for the most part, I’ve just been fermenting for a few weeks, doing a diacetyl rest, and transferring right to keg to drink. I’ve realized long lagering times really don’t make that much difference.

German Pils – 3 lbs. (26.4%)
Floor malted German Pils – 3 lbs. (26.4%)
US 2-Row – 3 lbs. (26.4%)
German Munich – 1 lbs. (8.8%)
Caramunich II – 14 oz. (7.7%)
Carafa Special II – 8 oz. (4.4%)

Northern Brewer 4.9 % 1.00 oz @ 60
Czech Saaz 3.0 % 1.00 oz @ 15

Imperial L-28 Urkel (2L Starter)

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Fresh Hop Soul Glo NE IPA

I’ve made some changes in what has been a really great hazy ipa recipe. I decreased the oats and wheat a bit as I don’t find that more is necessary to get the haze. The important thing is the early dry hop which I added 24 hours into fermentation. For this one though, after about 5-6 days fermentation I will add 1 pound of fresh Idaho 7 hops as a dry hop addition for about 3-4 days before I keg. Hopefully the timing will work out right with harvest.

Should be an explosive beer for sure! I don’t really care for the intense green character that fresh hops contribute with hot side editions and so have taken another route that more commercial brewers seem to take. Cold side only fresh hops. Contributes some interesting and unique fresh hop characteristics without making your beer taste like cooked cabbage. Time will tell!

OG – 1.057
FG – 1.010
ABV – 6.2%
IBU – 28
SRM – 5.0

9 lbs. – US 2-Row Malt (72.7 %)
1.5 lbs. US White Wheat Malt (12.1 %)
1 lb. US Flaked Oats (8.1 %)
8 oz. US Carapils Malt (4.0 %)
6 oz. Honey Malt (3.0 %)

US Columbus (17.2 %) 0.50 oz @ 60
US Citra (13.0 %) 2.00 oz @ End (30 minute hopstand)
US Mosaic (9.2 %) 2.00 oz @ End (3o minute hopstand)
US El Dorado (15.0 %) 2.00 oz @ End (30 minute hopstand)

Mosaic – 1 oz. @ dry hop (after 24 hours of fermentation)
El Dorado – 1 oz. @ dry hop (after 24 hours of fermentation)
Citra – 1 oz. @ dry hop (after 24 hours of fermentation)

US Idaho 7 (Fresh Hops) 16.00 oz @ dry hop (after 5 days)

Mosaic – 1 oz. @ dry hop (after 7 days)
El Dorado – 1 oz @ dry hop (after 7 days)
Citra – 1 oz. @ dry hop (after 7 days)

Imperial A-34 Juice

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British Summer Ale

I’ve never brewed a British Summer Ale before but I’ve had some really great ones. With summer coming to an end and a freezer full of Jester hops, a new variety that is described as “tropical and fruity with hints of grapefruit, lychee, and blackcurrant”, it sounds like a perfect time to brew up my first.

OG – 1.043
FG – 1.011
ABV – 4.3%
IBU – 34
SRM – 3.8

5 lbs. – Maris Otter – (Thomas Fawcett Floor Malted)
3 lbs. – German Pils Malt
8 oz. – UK Wheat Malt
4.8 oz. – Rye Malt

UK Jester 0.25 oz @ 60
UK Jester 0.50 oz @ 30
UK Jester 0.50 oz @ 15
UK Jester 0.75 oz @ 10
UK Jester 1.00 oz @ 5
UK Jester 2.00 oz @ End (20 min. hopstand)
UK Jester 2.00 oz @ Dry-Hopped

Imperial A-01 House

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