Your most recent Homebrew

Pain in the "A" IPA

Single Malt 100% Maris Otter
All late addition hops Zythos, Summit

Dry hopped with Nelson Sauvin, Falconers. Came out fantastic.

I have a Zythos brew somewhere in the pipeline. Never used it before, but it sounds like a nice hop.

Bottling this today:
Northern English Brown
OG: 1.046
FG: 1.011
IBUs: 26
SRM: 18
ABV: 4.6%
80% Maris Otter
7.5% Caravienne
7.5% Special Roast
2.5% Chocolate
2.5% Pale Chocolate
Mash at 154F for 60 minutes
.5 oz EKG FWH
.75 oz EKG @ 60
.75 oz EKG @ 10
WY 1318 London Ale III

Also have a pale sour and IIPA with some golden promise, MO, vienna and c20 with citra, amarillo, simcoe, and columbus fermenting away.

Originally posted by Quasimodo
I have a Zythos brew somewhere in the pipeline. Never used it before, but it sounds like a nice hop.

Ahh. If I knew that, I wouldn’t have ordered them. I thought it was a new crossbred hop. They don’t say what the blend is either. Oh well.

Just brewed a Cherry Chocolate Imperial Stout aged with brandy soaked french oak chips. If all works out I will be drinking it to warm me up the second half of winter here in Alaska around mid-Jan....Shawn

A Brown Pale Ale



4.5kg Maris Otter pale malt

0.5kg crystal malt



60 minute mash at 65C



60 minute boil with

75g cascade and 25g apollo at beginning

25g cascade and 25g centennial 10 mins before end

50g citra 10 mins after flame off for another 10 mins



OG 1050



Been fermenting for 4 days, and it’s got hints of toffee and lime

Modern Saison, OG 1056, about 33 IBUs. 15 liter batch (~4 gallons):

3,00 kg Pilsner Malt (2 Row)
0,36 kg Wheat Malt
0,45 kg Munich Malt

10,00 g Cascade [6,00 %] - Boil 60,0 min
10,00 g Galaxy [12,30 %] - Boil 15,0 min
10,00 g Cascade [6,00 %] - Boil 15,0 min
12,00 g Galaxy [12,30 %] - Boil 5,0 min
12,00 g Cascade [6,00 %] - Boil 5,0 min
10,00 g Cascade [6,00 %] - Boil 0,0 min
10,00 g Galaxy [12,20 %] - Boil 0,0 min
10,00 g Cascade [6,00 %] - Dry Hop 4,0 Days Hop 12 0,0 IBUs
10,00 g Galaxy [12,30 %] - Dry Hop 4,0 Days Hop 13 0,0 IBUs

Yeast: French Saison (Wyeast Labs #3711)

Also made a hard cider/apfelwein the same day. Bought cider from a local producer and poured in some WLP001. Going to add some elderflower juice later.

Brewing a Simcoe single hop APA (more or less a Row 2/Hill 56 clone) on Saturday.

Matsciguy and I just bottled up a sour beer aged on apricots that had been fermenting for about 14 months. It was tasty. Quite tasty.

And it will be better with some carbonation.

Thinking about ~40 bottles of sour just waiting to be consumed does things to me.

Originally posted by CLevar
Thinking about ~40 bottles of sour just waiting to be consumed does things to me.