I'm finally getting back to brewing!! New job, new location and I'm going to be back and brewing. I'm itching to go back and I've been thinking about what I want to brew. It's going to be fast and furious to start because I want to get some sours brewing so that I can set them and forget them.
My first brew is going to be a Citra pale ale. I want a lower ABV (~4.5-5%), light beer that's crushable for summer. I have the whole leaf Citra hops from Sierra Nevada's Beer Camp, so I'm going to use those up. A dose at 60 minutes, then flameout, whirlpool and huge dry hop. I'm shooting for 3 gallons of this.
Next up I want to do ~3 gallons of a berliner. I'm going to do my usual sour wort method then once it is done, add fruit (Pineapple and ???) to 2 gallons and I want to try a Gose with the other gallon.
Those should be quick brews and during that time I want to put together 5 gallons of a sour. I'm thinking that I would like to get a pesudo-solera going such that after 6 or so months I can take ~1 gallon off, refill it, and then I'll have sour beer almost constantly. I'll probably do my Sour Brown recipe that I did before because I liked it so much.
Lastly, I want to get a 3 gallon better bottle and start another sour-ish project. This time I'm planning on making a simple Blonde base beer, sour it using my sour wort method, then pitch a 100% Brett culture to ferment it, provide it with a little funk, but not take forever. I'm thinking about using a new yeast company, Yeast Bay and try their Brussels Brett culture.
So that's what's in my head right now. After those, I'm looking forward to rebrewing my winning Kolsch recipe, honing in on an awesome IPA, and then re-brewing one of my favorites, my Sweet Stout.
Tuesday, April 22, 2014
It's finally here! The day that I've been waiting for since I went to Sierra Nevada Beer Camp is here, label approval. It certainly took long enough to go through the bureaucratic nonesense but that doesn't matter because it's approved and coming to Tall Paul's soon enough.