KingBrianI

Recipes 

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I'm too lazy and have too many beers going to keep updating this!

hodge

Recipes 

Need some advice... my two stable temp options are:

1) 54-ish

or

2) 68

I think I may be able to get 05 to go at 54, it just might be pushing it too far. On the other hand, 68 might give me too much flavor from the yeast. It is currently in the 54 range, should I go with 68?

KingBrianI

Recipes 

Keep it at 54. US-05 works well at lower temps and should be ok.

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JGarner

Recipes 

FWIW...I fermented my last batch at 58, and I definitely felt like I picked up some `peachiness` from the yeast. With that being said, I have had a couple people tell me it was my best work so far..go figure

pksmitty

Recipes 

I brewed this one several months ago. One of my best beers to date. When my godson (whose father has recently started brewing) tasted it, his immediate reaction was "Oh my god!"

I think I might brew this again tomorrow. It's a definite keeper.

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Al_B_brewin1

Recipes 

So i'm attempting this as the third batch of brew ive ever made. I using the extract version you mentioned on page 18. Im making the candi syrup tonight and will be brewing tomorrow morning. Ive read this entire thread over the last two days and im super excited about it, idk how im going to wait till its finished! I do have one question, have you tried making the sugar #5 where you bring it back to 290 a second time? and if so how did that turn out? Thanks for all the info and this site is the best!

KingBrianI

Recipes 

I've made #5 several times, but have only used it in Belgian Strong Dark Ales. It has a more raisiny, dark fruit character than the single-cooked candi syrup and less of the caramelly flavor. It is also much darker in color. I think the single-cooked syrup is better for this recipe, but feel free to experiment. Having said that though, you may want to try the original before changing things to see how the changes effect the final product.

Cheers!

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I'm too lazy and have too many beers going to keep updating this!

lschiavo

Recipes 

I just stumbled upon this recipe. I have always loved a nice malty amber but never been able to get quite the results I was looking for. This sounds like just the ticket. I never considered syrup.

I wish I could brew it right now! It will be one of my next two batches though. Thanks for sharing.

Al_B_brewin1

Recipes 

King,
Im definatley going to make it according to your recipe first, and i think even make it a few times to see if i can easily replicate it. I also cant wait to attempt it as an AG when i get to that point. The syrup i made last night came out great so ill report back later to let ya know how the brew went!

Ok so the brew went off without a hitch, the only thing is that I had an OG of 1.059. Could that be cuz I only did a 3gl partial boil with DME and took the reading before i realized i needed to add about a half gallon more top off water to reach 5 gl? Thanks

Al

hodge

Recipes 

Just tasted this about 4 weeks into primary and it's great. Definitely has a Chinook'd flavor and aroma to it and has a nice malt backbone as well. More hop flavor and bitterness than I anticipated but great balance overall.

Looks like a re-do to me!