German Pilsner (Weyermann)
A classic German Pilsner malt that is a great base for all German Lagers as well as Belgian beers. German Pilsner malt will contribute a substantial body and mouthfeel when used as a base malt. (1.6°L)
The yeast was given from the folks at Gigayeast, so I brewed up my first Saison.
Pretty much the same as H but with some added spices.
Similar to: Saison (H)
This was made from an experimental Belgian Yeast that Gigayeast gave the Sudzers. A member propped up the yeast and many of us made beer with it. Malt + hops are very similar to (H).
Similar to: Saison (H)
First time using bacteria to try to make a sour beer. Co-pitching the lactobacillus with yeast.
No starter, recipe from Brewing Classic Styles. Was supposed to use WLP011 and 3# Wheat, but shop was out.
This is the third use of the Balcones Blue Corn Whisky barrel.
Redoing one of the recipes that I've been most happy with.
Similar to: Saison (H)
First time using my own mill and first time building up water. Using a recipe that I've done a few times in the past. Mill set at 4/100 inch. Got 10 gallons of water from Glacier dispenser; last maintenance 8/26/2015
Similar to: Saison (H)
First multi-step mash beer. Looking to make a hoppy, easy drinking lager.
My typical Saison recipe, this time brewed with an experimental Saison yeast that Gigayeast gave to us and then was propagated up by Jared.
Similar to: Saison (H)
Similar to AK, but single infusion and different hops + 2oz more.
Similar to: Hoppy Pils Mosaic (AK)
Sudzers had a comp to brew Anchor Steam, so this was my attempt.
Another attempt at an easy drinking hoppy lager.
Similar to: Hoppy Pils Citra (AQ)
Altbier yeast was given to us by Gigayeast at a Sudzers meeting.
Another Belgian Dubbel for the Winter. Based on the notes from last time, I said I'd like it to be a bit more sweet, so I replaced some of the grain with 4oz of Special B.
Similar to: Winter's Night (Belgian Dubbel) (BR)