Summer Brewing

I've been busy, but not too busy to brew. Here's what's in the works:

S07-1: Apricot Wheat Redux
Brewed 7/14/07

4# Weyermann German Wheat
3.5# Briess Pale 6-Row
.5# Caravienne
.8 oz Crystal Hops (5.1 AA) @ 60 Min
4 oz. Apricot flavor at bottling

Mash @ 150 F
Wyeast Activator 1010 American Wheat
OG: 1.045
FG: 1.007
ABV: 4.7%
IBU: 16

Currently: Bottled and should be ready in a week. Flavor is an interesting mix of sour german wheat, banana, light caramel malt, and apricot


S07-2: Simple Saison
Brewed 8/6/07
9# German Pilsner Malt
1# Caravienne
1# Wheat
1 oz. EKG (5% AA) @ 60 Min
.5 oz. Hallertau (3.2% AA) @ 15 Min
.5 oz. Hallertau (3.2% AA) @ 5 Min
1 Tablespoon of cracked corriander @ 15 Min

Mash @ 150 F
Wyeast Activator 3724 Belgian Saison
SG: 1.056
IBU: 25

Currently: Just transfered to secondary fermentor at 1.016 (high). Tastes like a Belgian pale ale with a light black pepper and spicy hop kick.


Best beer I've had recently: Ayinger Celebator - An awesome dessert beer and only 6.7% abv for a doppelbock. Enjoy this with cake or ice cream, really, it's all good.