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01-17-2013, 04:34 PM
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#31
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Thirsty Zymurgist...
Feedback Score: 0 reviews
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 3,124
Liked 229 Times on 196 Posts
Likes Given: 2
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Quote:
Originally Posted by shelly_belly
Bastardized Schwartzbier
5.5 Gallons
9# 2 row Pale Ale Malt
8oz Weyermann Light Munich
4oz Weyermann Dehusked Carafa II
.5oz Warrior @ 60 mins
.5oz EKG @ 15 mins
Mash @ 154
60 min Boil
German Ale or Lager yeast. I've made it with WLP830 German Lager, WLP029 Kolsch and Nottingham and actually prefer the Nottingham fermented @ 54-57F. Very similar to New Belgium 1554.
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Wow, bastardized is the key word on that one...
__________________
Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88
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01-17-2013, 04:55 PM
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#32
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Ride the River
Feedback Score: 1 reviews
Join Date: Jul 2009
Location: Rabbit Town, Bama
Posts: 1,266
Liked 64 Times on 57 Posts
Likes Given: 15
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Quote:
Originally Posted by usfmikeb
Wow, bastardized is the key word on that one...
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Yes, but it drinks good!
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01-17-2013, 05:01 PM
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#33
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Thirsty Zymurgist...
Feedback Score: 0 reviews
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 3,124
Liked 229 Times on 196 Posts
Likes Given: 2
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That's what counts!
__________________
Primary: Apfelwein 6/12, Peach Pyment 2/12, Cherry Melomel 9/12
Secondary: Douglah Capsicumel 10/11, Chocolate Mead 10/11, Bochet Mead 11/11, Cranberry Mead 11/11, Elderbarrel Flanders Kriek 9/12, Skeeter Pee 6/12
Bottle Conditioning: Spiced Mead 5/11, Peach Mango Mead 7/11, Spiced Cherry Dubbel 8/11
Kegged: English Barleywine 11/11, Chocolate Stout 2/12, Apfelwein 2/12
On Tap: Porter 10/12, Cherry Dubbel 9/12, Yooper's Pale Ale 11/12
Gallons in 2012: 88
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01-18-2013, 01:27 PM
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#34
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Horehound
Feedback Score: 1 reviews
Join Date: Mar 2012
Location: Kerane Valley, Hoth
Posts: 8,337
Liked 2402 Times on 2282 Posts
Likes Given: 70
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Schwarzbier keeps coming up, so I may as well do the buckwheat honey black beer again. 
Asparagus pilsner oddly sounds right. Like asparagus and pilsner would pare well together.
Okra ale? If I were Creamy, I'd do it like this.
Make a wheat beer and take it to secondary.
Cut up okra into bite size pieces.
Heat a wok and add just a splash of white cooking wine. Just enough to get the okra frying.
Fry the snot out of the okra and fry it a little more. No batter. Just fry the plain okra, but careful, don't burn it.
Blot off all the moisture I could with paper towels.
Dry hop with it for a few days.
Bottle.
__________________
Quote:
Originally Posted by CrystallineEntity
PKU, he's in the shower drinking.
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Quote:
Originally Posted by JuanMoore
I'd eat that.
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Quote:
Originally Posted by thataintchicken
In my Sunday, going to walmart pajamas.
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01-18-2013, 02:48 PM
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#35
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Feedback Score: 0 reviews
Join Date: Sep 2008
Location: Louisville, KY
Posts: 417
Liked 8 Times on 8 Posts
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Papazians rosemary oat pale ale. I love that beer. Easier to pull off in the summer with access to a bunch of homegrown rosemary though.
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01-18-2013, 02:54 PM
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#36
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Grows On You Like Yeast
Feedback Score: 0 reviews
Join Date: Jul 2011
Location: Astoria, NY
Posts: 5,472
Liked 1119 Times on 806 Posts
Likes Given: 1369
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If you, or anyone else for that matter, made an asparagus pilsner and sent me a bottle, I would happily taste it on camera.
__________________
You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.
YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!
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