What are you brewing?
Replies to This Discussion
-
Permalink Reply by Richard Jack on
-
Holy shit I just looked that style up and it sounds amazing. I think I'll be making that with the second generation of the yeast, to avoid going broke buying enough 34/70 to direct pitch. Thanks for the suggestion.
-
Permalink Reply by JoKing on
-
I'm brewing the 2nd trial batch for a beer called Yakima Scarlett today. Hopefully it turns out better than the last one!
-
Permalink Reply by Ralph on
-
Is that likely to be along the lines of Soren's Tall Poppy? Indian Red Ale instead of IPA? I like the idea of that!
-
-
I am brewing an Irish Red with a few oats chucked in. No idea what it will be like, or what it is classed as... but am enjoying experimenting!
-
Permalink Reply by Andre Jaworski on
-
I was thinking of trying a Chocolate Porter but having never really ventured out this far before and would appreciate some feedback before I destroy 60L of perfectly good water. Brew calculus tells it's completely not to style for a Porter but not to worry.
77% 10.000 English Pale 82% 5 ~ 8% 1.000 Crystal 60L 73% 99 ~ 8% 1.000 Flaked Oats 71% 3 ~ 5% 0.600 Chocolate Malt 73% 785 ~ 3% 0.400 Black Patent Malt 58% 909 ~ 13 - Original Gravity
- 1.083 measured(1.068 estimated)
- Final Gravity
- 1.020 measured(1.016 estimated)
- Color
- 77° EBC / 39° SRM
- (Black)
- Mash Efficiency
- 92% measured(75% used for O.G. estimate)
hops
USE TIME GRAMS VARIETY FORM AA boil 60 mins 50 Sticklebract leaf 11.0 boil 30 mins 50 Sticklebract leaf 11.0 boil 1 min 50 Sticklebract leaf 11.0 - Bitterness
- 46.6 IBU / 19 HBU
- ƒ: Tinseth
- BU:GU
- 0.68
yeast
Wyeast Dennys Favorite 50 (1450) ale yeast in liquid form with medium to high flocculation and 77% attenuation- Alcohol
- 8.4% ABV / 7% ABW(6.9% est. ABV / 5% est. ABW)
- Calories
- 210 per 1/3 Liter
misc
400 grams Cocoa powder @10 min boil
Cheers
-
-
My 2c:
Cocoa - I reckon that's a massive amount. In my best opinion, I'd recommend making a liquid version of it by boiling it to steralise it. Put it in the fridge to cool it down, and skim any fat off the top then add to the finished beer to get the flavour threshold that you desire.
Thats about it - and that Maris Otter would suit this as a base malt alternative too.
-
-
oh and watch out on the cocoa front. Not all Cocoa is created equal. Some of the stuff in the supermarkets like Cadburys cocoa will be full of sugar and will have flavour added to it.
-
Permalink Reply by Andrew on
-
I wouldn't go nuts on the cocoa, I made a stout recently with 5% choc malt and it doesn't get that name for nothing. You'll get some chocolate flavors from that as well. The good old way would be to follow Jo's idea boiling up the cocoa but buy a bottle of porter and dose up 50ml samples of it with known amounts of the cocoa solution until you get an addition rate you like.
-
Permalink Reply by jt on
-
After months and months of brewing, drinking and absolutely loving the sub-1040 beers I've finally cracked.
I've got 4 taps all pouring 3 point something % beers and I really need a change.
So I'm throwing caution to the wind and doing a rebrew of Lil' Darkie scaled upto from 1032 to 1042, medium darkie I guess
85% malteurop
9% Crystals
5% Choccies
1% Black
18 IBU Super Alpha to bitter then 25g cascade and 10g Sauvin additions at 20 10 1
All weighed up and ready to mill for Sunday
-
-
I threw caution to the wind - 21 litres of 1.046 brown, bitter ale in the fermenter.
it's going to be a change, that's for sure
-
Permalink Reply by Mike Neilson on
-
Two brews today I must be nuts!!
American Stout
67% TF Maris Otter
10% Flaked Barley
8% Chocolate Malt
5% Caraafa Sp II
6% Dark Crystal
4% Medium Crystal
68 Degree Mash
45Ibu Chinook @ 60
1.062 - 1.016 6% Abv
45 Ibu
1469
American Strong Ale
90% TF Maris Otter
6% Special B
4% Medium Crystal
70 Degree Mash
40Ibu Chinook FWH
20Ibu Chinook @ 20
3g/L Centenial @ 10, 0
1g/L Chinook @ 10, 0
1.072 - 1.018 - 7%
75Ibu
US05
Help Fund This Site
FRESH LIQUID YEAST!!!
DIRECT FROM THE LAB
Luke's Beer+
Events
© 2024 Created by nzbrewer.
Powered by
