Hello all, I am jason. I am new to this forum, and semi-new to brewing. I started about 4 years ago, but put it down shortly after to join the military. Now that my time is up I want to ge tback in the swing of things. I found this recipe which was posted by cheesefood, and it seems interesting,however I have been out so long I dont know what all of it means. Will anyone help me here please
Here's the final recipe that I'm brewing RIGHT NOW.
3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')
1oz Cascade for bittering (60 minutes)
.5oz Saaz for flavor (20 minutes)
.5 oz Tettnang for aroma (end of boil)
Wyeast German Ale (they don't carry White Labs)
1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract (too damned expensive to use more)
1.5 cups light DME
I'm adding the Lactose in the last 15 minutes of the boil. I'll add the vanilla in the primary, because I don't want to risk losing any that bonds to the trub. So far, it smells fantastic but I'm still at the bittering hops boil. I think this should end up with a nice caramel flavor and a good hint (perhaps a suggestion size amount) of vanilla. I've had vanillas with way too much flavor and they tasted too much like candy. This should have a decent balance.
So good. Can't even explain it - you simply must make this beer. I let it prime for almost 2 weeks before fridging it, then cracked one tonight after only about 30 hours. Great head, good lace, nice color, good body and nose. Pictures won't do it justice, but here's one anyways
Where can I get these ingredients? Does anyone know any reputable homebrew suppliers online? Thanks.