Homebrew

[UPinSmoke16]

btw for my next brew i was thinking a hoegarden clone... its one of my favorite brews... any insights on brewing a hoeegarden?

[nhcigarfan]

Got a tart cherry stout in the keg, about 1/2 gone. I have a double Alt and a Maibock that need to be kegged, probably today, and a Ginger Mead that needs to be bottled. I'm going to make it sparkling. Next to be brewed will be a double IPA but not over hopped. Getting the grains for that Tuesday.

[UPinSmoke16]

Preping for my next brew... Im going to try a new stout recipe...

Looking into the future im thinking of doing a Sam Adams Utopias Clone... Ive read a couple of reviews and it would take about a year to a year and a half to brew... defintily a tough one...

http://www.huffingtonpost.com/2009/1..._n_374997.html

[wild]

I just brewed 5 gallons of my Irish Red Rye and 10 gallons of a Chipotle Smoked Porter.
Also in primary is a mead.

btw for my next brew i was thinking a hoegarden clone... its one of my favorite brews... any insights on brewing a hoeegarden?

Here ya go:

Hoegaarden White Ale

Heat 1 gallon of water to 155°F. Add:
8 oz. Flaked Wheat
8 oz. Belgium Aromatic Malt
4 oz. Flaked Oats
4 oz. Rice Hulls or Oat Hulls
Remove the pot from the heat and steep at 155°F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring water to a boil, remove from the heat and add:
5.5 lbs. Wheat DME
1 oz. East Kent Goldings @ 4.3 % AA (4.3 HBU)
Add water until the total volume in the pot is 2.5 gallons. Boil for 45 minutes then add:
½ oz. Kent Goldings (flavor hop)
¼ oz. Belgian Bitter Orange Peel
¾ tsp. Crushed Coriander Seeds
⅛ tsp. Crushed Cumin Seeds
Boil for 13 minutes then add:
½ oz. Czech Saaz
½ oz. Belgian Bitter Orange Peel
½ tsp. Crushed Coriander Seeds
⅛ tsp. Crushed Cumin Seeds
Boil for 2 minutes. Remove the pot from the heat and chill the wort for 20 minutes. Strain the cooled wort into the primary fermenter and add water to obtain 5⅛ gallons. When wort temperature is below 80°F, pitch yeast.
First choice: Wyeast 3463 Forbidden Fruit
Second choice: Wyeast 3944 Belgian Witbier
Ferment in primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete, target gravity is reached and beer has cleared with:
1¼ cup Extra Light DME
That has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 3 weeks until carbonated, then store at cellar temperature.
Yield: 5 gallons
OG: 1.050
FG: 1.010-1.011
SRM: 5
IBU: 19
ABV: 4.9%
Good luck,
Wild

[nhcigarfan]

Nice, I'll brew that soon. I kegged the double alt and maibock sunday and made a light lager about 3 hours ago. My next is a double IPA then I'll do this white.

[FactoredReality]

Recently bottled my Coffee Dopplebock, clocked in at 8.5% and a nice flavor. Not as clear as I would have liked but I did opt for bottle conditioning so you'll have that.

Have a beer I'm calling Dr. Stout that is a hybrid stout made with Dr. Pepper. Time will tell on this experiment. 20 gal. of Pub bitter is on deck for my next free weekend.

[wild]

That Coffee Dopplebock sounds interesting.

[Cyris]

I have 3 batches fermenting right now, all about to go to keg here this weekend. IPA, Pale Ale, and a Brown Ale. Nothing special on any of those three brews, but I need some daily drinkin beer!

[UPinSmoke16]

i like the sound of that Dr. Stout... let me know how that goes... I may give that a try down the road...