Originally Posted by ultravista
GordonT - what efficiency is this recipe formulated for?
I've never figured that out but if you look at my malt bill and my OG you can do it yourself.
I'm brewing this again tomorrow, making this the 3rd go around.
Back to the original recipe as it was by far the best. Only other changes are Columbus instead of Chinook as I cannot get Chinook right now, and I'm using Wyeast 1056 rather than Nottingham. I have a Robust Raspberry Porter in primary, this will go on top of that yeast bed.
Really looking forward to having this in a keg again.
Yesterday was a great brewing session and the beer turned out spot on at 1072 again. One change I made is to pump up the hops in the late additions to 1.5 at 15 and the same at knock out. The Columbus smelled very much like Chinook in the kettle. The wort went on the yeast cake from a previous Robust Raspberry Porter and was fermenting within an hour, smells clean and looks great.
Just because I like to experiment I'm going to change the oak addition to 1.5 oz from 2 and leave it on for 2 weeks rather than one. The information I've seen about this says that a large addition for a short period of time gives you a strong, harsh oak flavour ( which suits this beer perfectly ). A smaller dose for longer apparently gives a more subtle and complex flavour. Worth an extra week to see how this small change affects it.
This is grain
which any fool can eat. But for which the Lord intended, a more divine means of consumption. Let us give praise to our maker, and glory to His bounty, by learning about
.. beer. Friar Tuck