grab a bottle and bust out the software. they give you almost all the info you need to figure one out. plus then you get to hone your skills! BTW Rougue uses Pacman yeast almost exclusively. Wyeast had it available for a limited time. If you call around you may find some available somewhere.
CT Common Steam Beer Guest Tap
Old Burnside Ten Penny Ale Primary Westbrook Porter Secondary
Empty Up Next
A big IPA ??
Beer is proof that God loves us and wants us to be happy.
7 lbs. Light LME 2 lbs. Light DME 1 lb. Belgian Special-B Malt 1 lb. Belgian Carvienne Malt 1 lb. Belgian Caramunich Malt 1 lb. Belgian Biscuit Malt 2 oz. Chinook Hops 30 HBUs (Bittering) 60 minutes 2 oz. Columbus Hops (Flavoring) 20 minutes 2 oz. Cascade Hops (Aroma) 2 minutes 1 pkg. Wyeast British Ale Yeast
Add the cracked grains to 2 gallons of cold water and bring to a boil. Remove the grains and add the Light LME and Light DME then bring back to a boil. Add 2½ oz. Chinook hops. Boil for 40 minutes. Add 2 oz. Columbus hops. Boil for 18 minutes. Add 2 oz. Cascade hops. Boil for 2 minutes. Sparge out the hops and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70ºF. After 7 days transfer to secondary. Let age in secondary for 2 weeks then bottle or keg. For Bottling: 1¼ cup DME Or
¾ cup Corn sugar
I made this for my nephew for his wedding and the obligatory Arrogant Bitch for the wife-to-be. It went over extremely well.
On Tap -
3 year old Oak Aged Bourbon Porter
Irish Red Rye
Russian Imperial Stout
Mirror Pond Clone dry hopped with Citra
Mirror Pond Clone dry hopped with Centennial
Primary - Nada
From man's sweat and God's love, beer came into the world. -- Saint Arnoldus