I just mashed in on my first 2013 brew. It is a Belgian Dubbel using Wyeast 3522 (Chouffe). What will your first brew be for the new year? Happy New Year to all.
Found some inspiration for this at Homebrewtalk - hoping for smaller, lighter, (but just as tasty) version of bourbon barrel porter - Irish Whiskey Red (adding jameson whiskey and oak cubes to secondary)- ready in time for st. paddy’s day.
Heading downstairs to start weighing out grain and firing up the brew pot right now:
Irish whiskey red
Style: Irish Red Ale OG: 1.051
Type: FG: 1.013
Rating: 0.0 ABV: 4.98 %
Calories: 167 IBU’s: 20.23
Efficiency: 80 % Boil Size: 7.39 Gal
Color: 16.1 SRM Batch Size: 6.50 Gal
Preboil OG: 1.048 Boil Time: 60 minutes
Fermentation Steps
Name Days / Temp
Primary 14 days @ 60.0°F
Secondary 21 days @ 60.0°F
Grains & Adjuncts
Amount Percentage Name Time Gravity
4.50 lbs 36.63 % Rahr 2-Row 60 mins 1.035
2.00 lbs 16.28 % Weyermann Munich I 60 mins 1.038
0.66 lbs 5.37 % Weyermann Caraaroma 60 mins 1.034
2.00 ozs 1.02 % Roasted Barley 60 mins 1.025
0.25 lbs 2.04 % Melanoiden Malt 60 mins 1.037
0.25 lbs 2.04 % Carafoam 60 mins 1.033
4.00 lbs 32.56 % Fawcett Golden Promise Pale Malt 60 mins 1.038
0.50 lbs 4.07 % Oats, Flaked 60 mins 1.037
Hops
Amount IBU’s Name Time AA %
1.50 ozs 20.23 Goldings, East Kent 60 mins 5.00
Yeasts
Amount Name Laboratory / ID
1.0 pkg German Ale starter Wyeast Labs 1007
Additions
Amount Name Time Stage
1.80 g Calcium Chloride 15 mins Mash
0.50 g Gypsum 15 mins Mash
1.00 tbsp Irish Moss 15 mins Boil
0.50 tsp Yeast Nutrient 15 mins Boil
0.30 g Epsom Salt 15 mins Mash
Mash Profile
Medium Body Infusion In 60 min @ 154.0°F
Add 15.36 qt ( 1.25 qt/lb ) water @ 166.0°F
Carbonation
(none)
Notes
Three gallons RO water. Two gallons tap water. Bru’n water amber malty profile. Will add 8-12 ounces of Jameson whiskey and two ounces of medium roast oak cubes to secondary for about 3-4 weeks.
If I ever get the courage to go outside when it’s 1F, it’ll be a pre-pro pilsner.
5lbs MaltEurop 2-row
2 lbs Rahr 6-row
2 lbs Flaked Corn
1 oz Cluster leaf FWH
1 oz Cluster leaf 30
1 oz Willamette leaf 15
YP830
Like I said, if I get around to it, it’ll be great.
I just finished up my American Wheat beer. Mashed in around 9:30 and am all cleaned up now. Easy brew day, temps were upper 40’s for most of it. I wrapped a blanket around the tun to keep it warm. Only lost 2 degrees so I fired the tun around 35 minutes to get a degree back. Only took a short burst. I was a point off in my OG. I didn’t like the crush I had to begin with so I’ll attribute it to that instead of remembering to take the temperature of the wort when I checked the gravity to adjust. 
Happy Brew Year to all!
I’m crushing grain and weighing out hops when I get home this evening (yeah, I’m at work) for a batch I’ll either brew tomorrow night or Friday. It’s an APA (or IPA, or over-hopped amber) with 6# 2 row, 4 # Munich 2, 1/2 # caraMunich 60L, Amarillo hopped. Haven’t got the whole hop schedule, but I’ve got a lot of hops to use up. I was going to do a couple of other things first, but I really overdid it a little on the 2012 American hops - I pretty much need to do an APA or IPA every other batch for a while. Hoppy New Year.
Brewed a black India ale today.
Waiting for the weekend… Doing the family stuff today. Brew on dudes! A whole new 200 gallons awaits your households for 2013.
:cheers:
Ordered my ingredients this weekend. It will be a hoppy stickebier with Herkules, Smaragd and Polaris hops, aka “Düsseldorf IPA”.
I brewed a Belgian Trippel on December 30, so I think my first 2013 brew will be the Caribou Slobber.
I’m just getting into this home brewing thing and am about to make my 5th batch, first in 2013. I’m going with an American Lager. Wish me luck in brewing my first lager.
I brewed my second 5-gallon batch on December 30. It was the NB Patersbier kit with the Wyeast Trappist smack pack. Fermentation seems to be going swimmingly so far. Second brew went quite a bit smoother than my first one.
Looking at brewing up the Wookie Jack clone from the recipe Skeezer posted a while back. After tasting it out in Cali, it was decided that I must brew this.
Denny’s Rye IPA this upcoming weekend.
Going to do my first two of the year this weekend.
German Alt & English Bitter.
I doubt many use victory in their alts. But I think it will work. And the crystal 80 in the english bitter is actually going to be english dark crystal.
German Alt II
North German Altbier
Recipe Specs
Batch Size (G): 5.5
Total Grain (lb): 10.500
Total Hops (oz): 2.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 13.3 (EBC): 26.2
Bitterness (IBU): 25.0 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 75
Grain Bill
9.500 lb Munich I (90.48%)
0.500 lb Caramunich I (4.76%)
0.500 lb Victory (4.76%)
Hop Bill
1.00 oz Mt. Hood Pellet (5.2% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Tettnanger Pellet (4% Alpha) @ 15 Minutes (Boil) (0.2 oz/Gal)
Misc Bill
Single step Infusion at 151°F for 75 Minutes.
Fermented at 65°F with WLP008 - East Coast Ale
Premium Bitter
Special/Best/Premium Bitter
Recipe Specs
Batch Size (G): 5.5
Total Grain (lb): 9.000
Total Hops (oz): 1.75
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.52 %
Colour (SRM): 9.8 (EBC): 19.3
Bitterness (IBU): 31.3 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 75
Grain Bill
8.250 lb Maris Otter Malt (91.67%)
0.500 lb Crystal 80 (5.56%)
0.250 lb Special Roast (2.78%)
Hop Bill
0.75 oz Willamette Pellet (7.1% Alpha) @ 60 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Fuggles Pellet (5.7% Alpha) @ 30 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Fuggles Pellet (5.7% Alpha) @ 10 Minutes (Boil) (0.1 oz/Gal)
Misc Bill
Single step Infusion at 151°F for 75 Minutes.
Fermented at 65°F with Safale S-04
vienna lager coming up next weekend…
Belgian IPA brewed New Year’s morning. Happily bubbling away 
For me, it’s a quick brown/mild ale, currently “on the boil” as I write this.
Next week, I expect to be using the yeasties harvested from this batch to get an early jump on my annual Christmas Ale, for 2013.
I brewed None More Black IPA on the 1st. Mmmm Simcoe, Chinook, and Cascade blend…
Trying my luck and patience with a Belgian Tripel
I brewed the Northern #1 1.115 OG on new Years Eve for Christmas 2013 for batch number 50 in two years of brewing. Pitched the yeast and made a new starter from a US-05 slurry and brewed a Brown Ale on New Years day. Both fermenting happily as of this am.
