The second anniversary of the Next Week Brewery is Sept. 1. That's not tomorrow, but I've started to think about what to brew that Saturday.

A Russian Imperial Stout. 10 pounds Marris Otter and x pounds Cargill pale malt, one pound each brown malt, 80L crystal, 20L crystal, and British roast barley. 1/4 pound black patent malt. Bittered with columbus, warrior, or magnum, with an ounce of cascade at 20 and 1 minute. 70 IBU. Here, x = as many pounds as needed to get 1.100 OG. Mashed for attenuation 10 minutes at 130, 30 minutes at 145, 30 mintues at 155 and mashed out at 167.

A belgian dark strong ale. 13 pounds pils malt, 1/3 pound each caravienna, caramunich and special B. I'm going to follow Mosher's instructions for homemade invert syrup and use one pound, plus a pound of white corn sugar. Noble hops or Styrian Goldings (are those noble?) to 28 IBU. O.G. 85--I might have to adjust the sugar or pils malt to get that right. Mashed for 10 minutes at 130, 20 minutes at 145 and 40 minutes at 155, and mashed out at 167. Trappist ale yeast from White Labs.

An imperial IPA. 15.5 pounds cargill two row, mashed for 10 at 130, 20 at 145, 40 at 155 and mashed out at 167. O.G. 80. The tentative hops schedule, depending on results with FWH in my next few brews, is half an ounce of simcoe, half an ounce of amarillo and one ounce of goldings FWH. I'm going to dry hop it with a blend that's equal parts goldings, simcoe and amarillo, with one ounce of the blend for seven days, one ounce for five and once ounce for just three days. Fermented with white labs dry english ale yeast. Bittering hops: amarillo and simcoe to reach 70 IBU.