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I've brewed a couple of these recently, swapping out the Black for Roasted Wheat and adding Cascade and Sauvin to the dry hop.
Now it's more like a hoppy Black XPA
Any good jt?
yeah, I'm enjoying it.
I like the roasted wheat, not as dry and toasty as the black malt and it adds a bit of fluff, if you know what I mean.
And I prefer the Cascade and Sauvin to the Styrians by themselves
We all love a bit of fluff :)
Will put it on the list to brew
I'm hoping to put down 30L of American Barleywine this weekend:
Aiming for about 1.100 at 60% Efficiency.
Any input/suggestions appreciated, will be dryhopped with amarillo and possibly cascade and Nelson sauvin
|90.9||15.00 kg.||Pilsner||New Zealand||1.03700||3|
|6.1||1.00 kg.||Crystal 60L||America||1.03400||158|
|30.00 g.||Amarillo Gold||Pellet||10.00||28.8||90 min|
|30.00 g.||Amarillo Gold||Pellet||10.00||26.2||60 min|
|15.00 g.||Amarillo Gold||Pellet||10.00||6.7||30 min|
|15.00 g.||Centennial||Pellet||10.50||7.0||30 min|
|15.00 g.||Amarillo||Pellet||10.00||3.5||15 min|
|15.00 g.||Centennial||Pellet||10.50||3.7||15 min|
|15.00 g.||Amarillo||Pellet||10.00||2.2||1 min|
|15.00 g.||Centennial||Pellet||10.50||2.3||1 min|
|15.00 g.||Falconers Flight||Pellet||10.50||2.3||1 min|
this thread has gone to cack... it doesn't seem to wrok for me any longer, I always end up at page 1
happened to me last night and earlier this morning - obviously working again though otherwise I'd be back at page 1 with you Stu ?
Hey what malts are you using for that Aussie ale, maybe some aussie pale ?
Me too. I was wondering if there was some page limit to thread and if we would have to start a new one?
Appears to be working again now tho...
Afternoon all! Looking for some advice from those that have dabbled with the Dubbel style. Here's what I have so far:
Boil Size: 14.06 l
Post Boil Volume: 11.96 l
Batch Size (fermenter): 10.00 l
Estimated OG: 1.066 SG
Estimated Color: 17.6 SRM
Estimated IBU: 24.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.5 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
2.20 kg Pilsen (Malteurop) (2.0 SRM) 71.4 %
0.25 kg Candi Sugar, Dark (80.0 SRM) 8.1 %
0.23 kg Munich I (Weyermann) (8.1 SRM) 7.5 %
0.11 kg Caramunich II (Weyermann) (60.9 SRM) 3.6 %
0.11 kg Aromatic Malt (26.0 SRM) 3.6 %
0.10 kg Cane (Beet) Sugar (0.0 SRM) 3.2 %
0.08 kg Special B Malt (180.0 SRM) 2.6 %
20.00 g .Pacific Hallertau2 [4.60 %] - Boil 60.0 19.5 IBUs
10.00 g .Pacific Hallertau2 [4.60 %] - Boil 15.0 4.8 IBUs
Not sure on yeast but thinking maybe 1762 or 3787. Never used either before but I like the look of the clean profile that is mentioned with both. Looking for some dried fruit notes, no banana. So, is there anything that looks out of whack or you guys would recommend to adjust?