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2008 BKB Spring Brew Brainstorm
K, here we go again. would like to see someone else take control of the tread this time and keep it going and process reicpe changes as needed etc...
I think we should do a Maibock and and lager it until may like the german tradition.
I'm certainly going to try to get in on this one....I should have a more permenent brew setup at my new place by then. My only issue with doing any lagering, is not everyone has lagering capability....I'd be surprised if a Wheat Ale hasn't been done already for a previous season.....I plan on doing a White Ale in a few weeks, maybe we could do a coummunity white....just a though..my mind is cooked from a 9 hour brew session...(note to self....mini-mashing and more takes considerable more planning)..........
I don't have lagering ability but if acceptable I would use ale yeast with same recipe. Maybe call it a MaiAle? 
DC
I had a great time brewing the last community brew even though I didn't post my results with it as it was frought with problems. It stalled at 1.026 and I had to use amylase enzyme to get it to attenuate out so for an oatmeal stout it felt a little thin. But I'm ready to get back on the horse this time. I as well am not lagering yet so my vote is for an amber. Was thinking something on the hoppy side but I haven't really brewed much since the hop problems so I'm not sure what the scarcity is actually like.
How about a vienna... This is close to a marzen, and is lagered. I have one going as of 2 days ago. I really hope it goes well. For most of us, lagering is possible using just the basement floor or cellar. Mine is currently @ 55. Subsequent lagering will be in my lager fridge in the garage. I can't get it warmer than 40 since it is 10 outside. Here is the recipe I used. I'm reading "Designing Great Beers" by Ray Daniels to get this base recipe closer. Also hops used were subs because of the shortage.
10 gallon
13# Pilsner 2-row, L1.3
1# Dark Municch 2-row, L 9-11.5
2# Vienna 2-row, L2.3-3.8
1# Light Wheat Malt, L0.9-1.8
2oz Perle 5.7%AA 60min (was what recipe called for)
1oz Sterling 5.3AA 20min (Substituted for Hallertauer)
1oz Cascade 6.3%AA 20min (Substituted for Spalt)
2tsp Irish Moss 20min
1pkg Wyeast 2206 Bavarian Activator
Mash Schedule:
Triple Decoction: Remove 2 gallons, bring to boil and return to tun to step temps.
122 for 30 min
138 for 30 min
154 for 60 min ( I needed to do this increase twice to achieve the temp)
Sparge and collect then bring to boil and begin hop addition.
Ferment between 46-58F till Primary Ferment complete
Lower to ~46 till ferment complete
Lower to ~36 to lager for 2-3 months
That's all i have for now. As I learn more, I will post more if you all like this recipe.
First off I vote we make it an extract recipe or partial mash as not all of use have the capacity for all grain. If it is to be a true community brew then it should be in a brewed in a manner that all of the community can follow.
Second, and now I am really reaching and talking of taste in feelings. Spring, I think, should taste how it makes you feel. For me, I am tired of being cold and closed up in the house. I want to get out there and feel the bracing, not frigid, breeze. Things are coming back to life all around me and there seems to be a zing to things.
So I think we should brew something light, crisp and with a zing. Maybe a light spiced ale. Possibly with Coriander for that lemony zing. Not too hoppy though. Those seem to taste best in the dog days of summer. My toss into the hat is either a light honey ale spiced with coriander or a lemon wheat.
How about a hefe weizen with coriander and lemon?
As for the extract of the lager:
1# Vienna
0.5# dark Munich Malt
0.25# Malted Wheat
4# Unhopped Amber Malt Extract Syrup
1oz Perle 60min
0.5oz Hallertauer 20min
0.5oz Spalt 20min
This recipe is taken from Scott Russell who listed as a cafe vienna lager. He added 0.125# coarsley cracked(not ground) light roast coffee beans and 1 broken cinnamon stick steeped 15 min to remove bacteria then added to wort. I must give credit where credit is due. Seems this was a good base recipe looking at "Designing Great Beers" by Ray Daniels. I'd like to tweak it for style and give us something most of us have never brewed. Also for those looking to brew something off the beaten path the coffee and cinnamon give that twist.
I vote Kolsch...
5# Light DME
3/4# Wheat Malt
3/4# Vienna Malt
Hops will vary due to availability(Hallertau 8% bittering, 4-6% Flavoring/Aromatic)
WLP029 kolsch yeast/ European Ale Yeast, WLP011?
OG 1.050ish?
Made this recipe up just now.
I do not have a way to lager either I assume this going to be true for most. I vote for a Hefe weizen!!