SMaSHing German Blond

Going session on this next brew since the weather is warming up.  Single malt and single hop utilizing Weyermann Pilsner malt and Perle hops.  Decided to go with Wyeast Kolsch 2565 yeast for a change.  I am an advocate of dry yeast, but we'll see how this goes for my first use.  This will be an easy drinking lightly hopped brew for summer quaffing. ABV should be around 4.3% with 24 IBU's.  Planning on brewing tomorrow afternoon (4/13/13).  Attached is a link to the recipe.  Cheers!    http://hopville.com/recipe/1687009

Dusseldorf Altbier

Bottled this morning.  FG of 1.011 placing  ABV in the 5.6% range.  This is an experimental batch utilizing grain I have not used before at the maximum recommended usage rate.  I increased my hops schedule to 40 IBU's to keep up with the expected malt flavor increase.  Aroma at bottling: Sweet malt/graininess/slight nuttiness with German noble hops aroma, (Spalt).  Flavor:  Slighty sweet maltiness, slight nuttiness, lingering hop bitterness on the dry crisp finish, but balanced.  Two weeks until the next taste test.
PROST!

Altbier

Brewing went very well.  Efficiency once again at 83% versus 75%.  OG is 1.054 instead of projected 1.049.  WOOHOO!  Aromas of toasted malt, nuttiness, caramel, and toffee in the boil.  3 oz of German Spaltz hops in boil gave a slighty piney, citrusy, spicy aroma to the brew.  I'm thinking this will turn out to be a tasty brew!  Only a month to go to find out!
Cheers! 

Altbier, again

I decided to brew another Dusseldorf Altbier based on judging results from the Brew Hut Homebrew Competition.  My ALTer Ego won a Silver medal and was noted that it needed more malt aroma and flavor as well as requiring German Noble hops.  I did use Hallertau, but the judges thought they were a Nor-Cal variety.  So, I tweaked the maltbill and will use German Spaltz hops, which are the true variety normally used for Altbier.  Since I increased the flavor profile of the maltbill, I also increased the IBU's from 36 to 40.  I'm mashing as we speak and the results will follow!
CHEERS!

Black Cauldron Dry Irish Stout

Nice roasty flavors rounded out by a little chocolate.  Target hops provide a pleasant sweet floral aroma.  Darn tasty dry stout a few fellows have told me.  It will be ready for St. Patty's Day!
Cheers! 

Black Cauldron Dry Irish Stout

Bottled tonight with a final gravity of 1.020, attaining 4.3% ABV.  Target hops provide a slightly fruity/floral aroma which is quite pleasant.  Flavor of deep roasted malt, coffee, and dark chocolate.  Nice bitterness that ends with a smooth, clean finish.  I hate having to wait two weeks for carbonation.  UGH!
Cheers!

Black Cauldron Dry Irish Stout

Well, I must be doing something well!  My projected gravity for this stout was 1.047. I  measured it at 1.052.  My efficiency seems to be getting better!  It pushes it just out of range for BJCP guidelines, but how often do I stay within those guidelines?  (I tend to brew like my favorite brewery, Deschutes, and put just a little twist on my recipes, though this one was unintentional.) 
The yeast is pitched and fermentation will be starting soon! 
CHEERS!