unionrdr

Recipes 

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Everything works if ya let it-Roady(meatloaf)

Homebrewtastic

Recipes 

I just brewed my favorite holiday brew. My own recipe called "The Gingerbread Man Cometh". A Baltic porter with Ginger and spices. It's fracking delicious. And it will be ready to drink by thanksgiving.

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On Deck:
Primary: Lambic-ish
Kegged: Das Funken Weisse, Un Poquito Wylde
Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber
Adventures in Zymurgy - Homebrewing and Sour Beer Blog

bovineblitz

Recipes 

Ooh that sounds great. Share the recipe?

Zamial

Recipes 

Seriously...

__________________
“I'm not drunk, I'm from Wisconsin.”
We have been out drinking your state since 1848!

JLW

Recipes 

Yes please share.

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"The trouble with quotes on the internet is that it is difficult to detrmine whether or not they are genuine" - Abraham Lincoln
Fine Creek Brewery

Primary: 12-12-12 Wee Heavy, Stone Ruination Clone, Bell's Better brow Ale Clone and Saison d'Hiver
Secondary:
Botteled: All Columbus IPA, Chocolate Peppermint Baltic Porter, Ewalds Altbier, Hopslam Clone, Scottish Strong Ale, Fine Creek Saison, Not so Pale Pale Ale, Double Chocolate Oatmeal Imperial Stout
Kegged: Indian Brown Ale

gclay

Recipes 

I'd like it too ...

__________________
Beer is proof that God loves us and wants us to be happy -- Benjamin Franklin

You bring 1 purple crayon to class and they stick you on the short bus!! - Theresa Stanton

Homebrewtastic

Recipes 

Give me 24 hours. I'm marginally hammered at one of the best restaurants in Austin right now.

__________________
On Deck:
Primary: Lambic-ish
Kegged: Das Funken Weisse, Un Poquito Wylde
Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber
Adventures in Zymurgy - Homebrewing and Sour Beer Blog

bovineblitz

Recipes 

No rush. Get more hammered

Homebrewtastic

Recipes 

If you ever have the chance to eat at Uchiko in Austin I highly recommend it. That being said...

149 degree mash for 90 minutes

12 lbs. Munich
8lbs. Maris Otter
8oz. 40L
8oz. 60L
8oz. 90L
4oz. Special B
2oz. Black patent

FWH 40IBUs. I've used a few different hops in this recipe and find that the variety makes little difference as I'm not really shooting for any hop character, so I just use whatever high AA hop I happen to have on hand.

For the spices everything goes in at flameout.

1oz. Crystalized Ginger
1/2 tbs fresh ground cinnamon
1/2 tbs fresh ground nutmeg
1 tsp clove

Pitch a huge starter of wyeast pacman at 60 degrees. Ferment out then rack and lager for at least 6 weeks. However the best batch I ever made was lagered for a full 4 months before I bottled it. When it's young the spices taste pretty strong but by the time it's ready to drink... 6 months it's perfect

__________________
On Deck:
Primary: Lambic-ish
Kegged: Das Funken Weisse, Un Poquito Wylde
Bottled: Epik Barleywine, Chocolate Chili Pumpkin Porter, EKG Amber
Adventures in Zymurgy - Homebrewing and Sour Beer Blog

Zamial

Recipes 

Thanks! That recipe looks fantastic! The best part is I can get Munich malt for .79 a pound! hahahahaha I also like the Midas Touch recipe above as well!

I modded a recipe I saw here from I think DubbelDac, for my peppermint chocolate baltic porter.(Sorry DD, I would have provided the link but I can not seem to find it...) This is my version and notes. Mine has been aging in bottles since late January. I had planned on tying a Hershey's chocolate candy cane to the bottle with a pipe cleaner also DD's idea.


Peppermint Chocolate Baltic Porter

Size: 6 gallons
OG 1.085
FG 1.010
ABV 10%
IBU 30.5

12# 2-row
3# Munich
1# flaked oats
1# crystal 40L
0.5# chocolate barley
0.5# chocolate wheat
0.5# of pure cocoa powder (Hershey’s unsweetened) @ 15 Min
0.25# of pure DARK cocoa powder (Hershey’s unsweetened) @ 15 Min
0.5# of lactose @ 15 Min
1# honey

* 1 oz chocolate extract to secondary
**1 oz vanilla extract to secondary


E.K.G. and Willamette 32 grams of ea @ 60 min + 14 grams of each @ 30 min.

yeast: Wyeast Scottish ale 1728

Notes: In hind sight the cocoa powder dropped out of suspension in primary, made a huge mess in my keggles and I lost 1/3 of the batch to thesludge in kettles+trub in primary which was mostly cocoa...I have since switched to chocolate nibs. I would use .75 lbs in the boil and another .25 lbs in secondary if needed. I think the nibs + extract worked well in a different beer so I would go that route again. The peppermint I used a few drops of peppermint extract (the good stuff in the baking isle) and a few oz of schnapps. I tasted after each addition until I felt I had it right. I think 4-6 months would be enough to age this out...


Now, I will have 3 beers and I have just thought about this one (Not that this would be an award winner but what if we come up with a super "piney" IPA I am thinking "tastes like a Xmas tree..." piney. (What would be the best hops to use?)
This will give me 4 beers and if my sour works out that is 5 if not I will have 4...I am then only 1 or 2 away from a 6er! #@$&! You guys all suck...In the best possible way!

__________________
“I'm not drunk, I'm from Wisconsin.”
We have been out drinking your state since 1848!