I will probably give this a go sometime this fall. I'll likely go with something other than EKG.... Maybe even some cascade I pulled off the vines this year. And I'll drop the carapils. My experience is that the 1.5lb Carmel malts will give this beer plenty of head and body. Maybe just mash slightly higher
I have one interrogation. As I understand it, flaked corn is mainly used to reduce the body of a beer and carapils is mainly used to increase it. So why are you putting both in your beer?
Flaked corn was part of the original recipe and I didn't want to change the foundation. The Cara was simply to tweak the final product to have what I thought was the appropiate mouthfeel and head retention typical of a Brown Ale...and in my opinion, slightly lacking in the commercial product.
The first time I made this it was incredible! However... the second time it was just so so... The second go round I tried, unsuccessfully, to boost the ABV by adding some brown candi sugar... The mouthfeel was very thin and lacking the malty flavor I had the first time I made it. I didn't add a lot so I'm not sure if it made the difference in the taste or not. I made a 10 gallon batch that has been in the keg for about 8 months now... well some of it has been in the keg that long! I might have a couple gallons left. It tastes very good now compared to how it tasted in March.
I will definitely make this again... using the original BierMuncher recipe. I will just have to drink twice as much to increase the ABV of my blood instead!
I just bottled a batch that I made in August before I had surgery on my left hand. It tasted very good and I can't wait to drink some of it. The only problem might be that there isn't enough yeast left for it to carbonate, only time will tell that.
Been enjoying this for a while now. I fermented a little higher because my walk out basement is apparently very temperature labile....
Very close to Newcastle without a side by side I'd say mine might be a little maltier.
I made this on christmas day (no chill BIAB) and fermented for 5 weeks on primary. Fan-tastic. Came out clear and delicious. I used Maris otter as my base malt and WY1084 (it's what I had on hand and I like it for ales). Really nice maltiness, but not heavy at all as a result of the maize.
I brewed the 10 gallon version yesterday with my 13 gallon pot. It wasn't big enough.
1st time using Yeast SuperFood added to the boil! I got the fermenter bubbling within 12 hours! Now I've had very good luck with liquid yeast, yeast starters, and using a stir plate used for 24 hours, but I've never seen any fermentation activity so soon.
The wort looked & smelled beautiful being poured into the buckets, I am jazzed! I hope this SuperFood doesn't effect the taste in a bad way. We only used a teaspoon, but it did smell a little funky in the package. Guess I should look that up? We'll see.
Scaling recipes? Get Beersmith.................... it was the BEST $20 I ever spent on beer equipment. It's made me a better brewer simply following the directions...................... and following BM's ideas! Check in the Sponsors Showcase forum for a deal. You can typically find it on sale!
Since we brewed 10 gallons we split the wort into 2 buckets to ferment. The 1st one we're going to rack according to BM's original recipe. The 2nd one we're going to just leave in the bucket & original yeast cake for 1 month. Just a little experiment. So we're doing 2 adjustments, place & time, wish us luck!
Last edited by BigPicture; 03-03-2014 at 09:39 PM.
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