Thought I'd give my current detailed game plan on the next month or so of brewing, since the Weizenbock started its fermentation yesterday and I am already looking ahead:
2/12/11 Rack Der Winterweizen to secondary fermenter, brew Limerick Session Stout, a traditional Irish dry stout with nice roasty cocoa and coffee tones, with a decidedly crisp clean finish and ABV below 4%...delicious stuff that can be enjoyed without going off the deep end ;)
2/19/11 Bottle Der Winterweizen, rack Limerick Session Stout to secondary for clearing, and brew a small 2 gallon batch of Hogsmeade Mild Ale; a toasty-nutty, somewhat sweet, sessionable English-style brown ale also with an ABV below 4%, which means a lot of great beer without breaking the bank.
2/26/11 Bottle Limerick Session Stout and Hogsmeade Mild Ale, brew all-grain adaptation of the fabled BowThai Ale, ferment it with the yeast cake from the Limerick Session Stout and leave to ferment over spring break
3/5/11 Spring break. Start enjoying stout and mild, and see if Der Winterweizen is ready.
After spring break see what the bottle situation is...
St. Patrick's Day drink stout.
Showing posts with label planning. Show all posts
Showing posts with label planning. Show all posts
Monday, January 31, 2011
Wednesday, January 26, 2011
Outlook (because I can't stop thinking about beer)
1. Weizenbock (7% ABV) - 2 weeks in primary, 1 week in secondary, bottle conditioning for 2-3 weeks.
2. Session stout (Irish Dry Stout) (3.8% ABV) - 4-6 days in primary, 1 week in secondary to clear, bottle conditioning for ~1 week, to be enjoyed immediately; fermented with a clean, dry yeast
3. BowThai Ale adapted for all-grain! (see earlier entries) (6.2% ABV) - 2 weeks primary, 1 week secondary, 1 week bottle conditioning, drank fresh but hopefully savored for a while! fermented with yeast cake from Session Stout
4. West Coast Red Ale (a bigger, hoppier American Amber) (6.7% ABV) - 1-2 weeks primary, 2 weeks secondary with dry-hopping, bottle conditioned 1-2 weeks, drunk fresh; possibly fermented with yeast cake from BowThai ale
5. Belgian Pale Ale and Saison TBD! Perhaps even an AG adaptation of Sunny's Ginger Wit. And definitely more session beers!
I also received an insider's tip via HomebrewTalk.com to check out Rebel Brewer in Goodlettsville. Gotta check it out soon!
2. Session stout (Irish Dry Stout) (3.8% ABV) - 4-6 days in primary, 1 week in secondary to clear, bottle conditioning for ~1 week, to be enjoyed immediately; fermented with a clean, dry yeast
3. BowThai Ale adapted for all-grain! (see earlier entries) (6.2% ABV) - 2 weeks primary, 1 week secondary, 1 week bottle conditioning, drank fresh but hopefully savored for a while! fermented with yeast cake from Session Stout
4. West Coast Red Ale (a bigger, hoppier American Amber) (6.7% ABV) - 1-2 weeks primary, 2 weeks secondary with dry-hopping, bottle conditioned 1-2 weeks, drunk fresh; possibly fermented with yeast cake from BowThai ale
5. Belgian Pale Ale and Saison TBD! Perhaps even an AG adaptation of Sunny's Ginger Wit. And definitely more session beers!
I also received an insider's tip via HomebrewTalk.com to check out Rebel Brewer in Goodlettsville. Gotta check it out soon!
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