What's your next brew

[Zambi]

Gonna check hop stock
Thanks

 

[Sandy Feet]

I use Kent and Saaz in my French Saisons.

 

[Zambi]

I use Kent and Saaz in my French Saisons.

I don't know Kent
Been using Saaz often, so trying some variations now

 

[Sandy Feet]

I don't know Kent
Been using Saaz often, so trying some variations now

Goldings, (EKG), or these days, maybe just Kent Goldings instead of EKG. They are supposed to be very close to noble hops.

 

[Craigerrr]

Here is the recipe.
I had one of these last night, delish!
Simple grain bill, the hops are as close as she could determine, they grow their own certified organic hops.
The water details and additions (starting with RO) were not part of what she provided, just my plan.
Some would argue that it doesn't make sense to have acidulated malt and baking soda as they cancel each other out on the pH scale.

Charlotteville – English Pale
English Pale Ale 4.7% / 12.4 °P Recipe by Charlotteville- Melanie
Partial Mash

BrewZilla 72% efficiency Batch Volume: 21 L Boil Time: 60 min

Mash Water: 25.63 L
Sparge Water: 2 L @ 77 °C
Total Water: 27.63 L
Boil Volume: 24.94 L
Pre-Boil Gravity: 1.047

Vitals
Original Gravity: 1.050
Final Gravity: 1.014
IBU (Tinseth): 31
BU/GU: 0.62
Color: 6.5 SRM

Mash
Strike Temp — 72.1 °C
Temperature — 69 °C — 60 min
Mash Out — 77 °C — 10 min

Malts (4.1 kg)
3.4 kg (74.7%) — Rahr Pale Ale Malt — Grain — 4 °L — Mash — 61 min
220 g (4.8%) — Briess American Honey Malt — Grain — 25 °L — Mash — 60 min
220 g (4.8%) — Weyermann Carapils/Carafoam — Grain — 2 °L — Mash — 60 min
220 g (4.8%) — Simpsons Oats Golden Naked — Grain — 7.3 °L — Mash — 60 min
40 g (0.9%) — Weyermann Acidulated — Grain — 2 °L — Mash — 60 min

Other (454 g)
454 g (10%) — Briess Golden Light — Dry Extract — 3.5 °L — Boil — 60 min

Hops (46 g)
18 g (25 IBU) — Galena 11.8% — Boil — 60 min
28 g (6 IBU) — East Kent Goldings (EKG) 6.1% — Boil — 0 min
Hopstand at 98 °C Whirlpool/Hopstand Time: 10 min

Miscs
2.4 g — Baking Soda (NaHCO3) — Mash
2.6 g — Calcium Chloride (CaCl2) — Mash
2.3 g — Canning Salt (NaCl) — Mash
6.7 g — Epsom Salt (MgSO4) — Mash
7.6 g — Gypsum (CaSO4) — Mash
0.5 items — Whirlfloc — Boil — 15 min

Yeast
1 pkg — Lallemand (LalBrew) Nottingham Yeast 75%
Fermentation Primary — 20 °C — 14 days

Water Profile
Ca2+ 91 Mg2+ 24 Na+ 65 Cl- 100 SO42- 249 HCO3-78

 

[Craigerrr]

Hope to get to this soon, next up is a coffee porter though

 

[Craigerrr]

Looking at this recipe I realized that I can easily brew this all grain.
I deleted the DME, and increased the Rahr Pale to 4.2kg

 

[Megary]

Here is the recipe.
I had one of these last night, delish!
Simple grain bill, the hops are as close as she could determine, they grow their own certified organic hops.
The water details and additions (starting with RO) were not part of what she provided, just my plan.
Some would argue that it doesn't make sense to have acidulated malt and baking soda as they cancel each other out on the pH scale.

Charlotteville – English Pale
English Pale Ale 4.7% / 12.4 °P Recipe by Charlotteville- Melanie
Partial Mash

BrewZilla 72% efficiency Batch Volume: 21 L Boil Time: 60 min

Mash Water: 25.63 L
Sparge Water: 2 L @ 77 °C
Total Water: 27.63 L
Boil Volume: 24.94 L
Pre-Boil Gravity: 1.047

Vitals
Original Gravity: 1.050
Final Gravity: 1.014
IBU (Tinseth): 31
BU/GU: 0.62
Color: 6.5 SRM

Mash
Strike Temp — 72.1 °C
Temperature — 69 °C — 60 min
Mash Out — 77 °C — 10 min

Malts (4.1 kg)
3.4 kg (74.7%) — Rahr Pale Ale Malt — Grain — 4 °L — Mash — 61 min
220 g (4.8%) — Briess American Honey Malt — Grain — 25 °L — Mash — 60 min
220 g (4.8%) — Weyermann Carapils/Carafoam — Grain — 2 °L — Mash — 60 min
220 g (4.8%) — Simpsons Oats Golden Naked — Grain — 7.3 °L — Mash — 60 min
40 g (0.9%) — Weyermann Acidulated — Grain — 2 °L — Mash — 60 min

Other (454 g)
454 g (10%) — Briess Golden Light — Dry Extract — 3.5 °L — Boil — 60 min

Hops (46 g)
18 g (25 IBU) — Galena 11.8% — Boil — 60 min
28 g (6 IBU) — East Kent Goldings (EKG) 6.1% — Boil — 0 min
Hopstand at 98 °C Whirlpool/Hopstand Time: 10 min

Miscs
2.4 g — Baking Soda (NaHCO3) — Mash
2.6 g — Calcium Chloride (CaCl2) — Mash
2.3 g — Canning Salt (NaCl) — Mash
6.7 g — Epsom Salt (MgSO4) — Mash
7.6 g — Gypsum (CaSO4) — Mash
0.5 items — Whirlfloc — Boil — 15 min

Yeast
1 pkg — Lallemand (LalBrew) Nottingham Yeast 75%
Fermentation Primary — 20 °C — 14 days

Water Profile
Ca2+ 91 Mg2+ 24 Na+ 65 Cl- 100 SO42- 249 HCO3-78

Thanks for that! Indeed, a nice, tidy recipe.

 

[Craigerrr]

When I do brew it I will bring a little half Growler to the Brewmaster, she might like that

 

[Sandy Feet]

That looks like a nice recipe. Substituting Honey Malt for Crystal is kind of cool. I never played with Galena. Are you sure about the mash temp? I realize I am only single infusion in a kettle, but my 154F for a higher mash temp should convert to 67C.

 

[Zambi]

Goldings, (EKG), or these days, maybe just Kent Goldings instead of EKG. They are supposed to be very close to noble hops.

Thanks
I know EKG. I like it, but don't have any in stock

 

[Craigerrr]

That looks like a nice recipe. Substituting Honey Malt for Crystal is kind of cool. I never played with Galena. Are you sure about the mash temp? I realize I am only single infusion in a kettle, but my 154F for a higher mash temp should convert to 67C.

Good point, yes, I should adjust that to give it more body

 

[Sandy Feet]

I want to see what happens when I keg the New England this weekend. If it turns out well, I really want to hop up or possibly dry hop a Saison next with some Saaz. Zambi got me thinking again, and I have another strain that I am very curious about at the homebrew store. I think it is the Dupont strain. I haven't brewed with it yet.
I still want to I do an Alt, but the curiosity of adding some hops to a Saison is killing me.

 

[Dave Y]

I still want to I do an Alt, but the curiosity of adding some hops to a Saison is killing me.

I think you’re just taunting us and really won’t do a hopped up Saison.

Funnily enough, Alt, one of the first beers I brewed, and didn’t brew again for over 20 years. Then I dove in on my new system and _nailed it_. It’s my go to amber and even sways the bud drinkers. I’ve got a 5.6ABV alt on tap right now and it’s universally liked by guests. Even my beer hating wife doesn’t make beer face for my alt.

 

[Sandy Feet]

I do want to brew an Alt beer before too long. I figure by the time I finish my next beer, it will be hotter than hell here which is the perfect time for a Saison. Only one of my normal breweries has one on tap, and I love them. I tried one in Winter Park before my wife got sick, and I absolutely loved it. It wasn't over the top, but it did have some hops in it. I want to try to do something like it. It wouldn't take too much convincing for me to brew another Saison. I liked my other three.
I like Alts and ESBs at the breweries, but they are also harder and harder to find.
And, yes a 5.6 Alt would put me in my happy place too.

 

[Dave Y]

I haven’t done an ESB in a while... a few years in fact. I was in NoVA before Texas and there was local; Forge Brewery in Lorton who had a fantastic farmhouse ale and Belgian IPA- if you can call it Belgian and IPA but either way, it was great, 6.5 ABV, refreshing, but full bodied. Their farmhouse was my go to.

Alt is a forgotten gem, done right, it has everything a good ‘fest lager has and you have room for hop additions if you want to kick it up. I prefer mine more malty than hoppy but not quite Märzen level.

I am awaiting my Märzen to finish up in the fermenter so I can kick a 2nd one out and then I’m pretty open. I have one I would like to get to on my stored Bavarian lager yeast and will probably end up doing another TMexican lager to keep the neighbors happy.

hmm...

 

[Sandy Feet]

So, on those, how do you get your amber and malty? Is it Chocolate and a darker Munich?

 

[The Brew Mentor]

Next up for me is a Saison with organic Hibiscus leaves for my 3rd born grandchild.
She was born in May and every year for her birthday, I brew this beer called Mayflower

 

[The Brew Mentor]

This was an early version

 

[Dave Y]

So, on those, how do you get your amber and malty? Is it Chocolate and a darker Munich?

You made me look!
Pils, Munich and a few ounces of chocolate malt with some noble hops. I like Tettnanger but I’ve used Mittlefrüh before as well but it’s only about 25 IBU
You could probably go up safely with noble hops but this is right where I like the Alt