BODWB

Recipes 

Made the rye malt myself using rye seeds. Slow Smoked that over juniper brush fire pit. Smoked total of 5.5 lbs. 3lbs rye and 2.5 lbs barley. Took out amounts at different times to get different flavors. Layered malt grains 1" in steel pan which gave a neat result of varying flavors from top to bottom even with different time slot withdrawals.

.5 lbs 2 hours Black Rye Malt
3 lbs Rye & Barley 1.5 hours Crystal to Light Nutty
1 lbs Rye & Barley 1 hours Toasted
1 lbs Rye & Barley .5 hours Sweet Nutty

Did two stage brew.

1st stage

.5 lbs Black Malt
2 oz Juniper Berries
2 oz Pecan Hulls ground up
1 oz Hawthorn Berries
1 lbs Sweet Nutty
Brew 2 hours with protein rest then into primary.

2nd stage

1 lbs Toasted malt
2 tablespoons white chocolate coffee
3 lbs Crystal to Light Nutty
.5 oz German Select Hops
8 hour brew
3 hour protein rest then added another
.5 oz German Select Hops
Then into the primary with the 1st stage.

Day1 Jan28th, 2010 3pm

OG 1.048

Iced to 60^F (SG 1.036) then pitched Safale # US-05 yeast

jonmohno

Recipes 

This is crazy,how wuz it? I would crap my pants to try something like this,nice.

BODWB

Recipes 

Turned out very dark like pitch black dark and very rich. If you like the flavors of rye, junipers, and coffee then you would like it. It's like a slightly bitter and sweet combo. Musta tasted real good did not last have none left.

Gangles

Recipes 

I became a bit erect just reading the title of this.

MOTHER OF GOD THAT SOUNDS GOOD.

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Lazy Bones Brewery

Primary: EMPTRY
Secondary: Rice-Wiess Baby!
Bottled/Ageing: Post Mortem Ale

Drinking: Sweet Potato ESB, Merlot

UP NEXT:SWMBO Lite Beer, Canadian IP-eh!, Mead (first attempt)