gplutt

Recipes 

__________________
Kegged: Stout

Barrelled: Oregon Group Brew Stout
Long term Secondary: Fool's Gold Barleywine
Next: Bohemian Pilsener

Ryan_PA

Recipes 

I just brewed this recipe this week. It was several firsts, first brew in my new house, first with my newly made HLT and first on my new direct fire MLT. I did over sparge by 2.5 gallons(new equip and brew software), so I did a 120 minute boil. I am assuming there will be some noticeable carmelization, which may bew welcomed in this one. The hope is to serve it on nitro on 1/31 for a friends going away party at my place. Thanks for the recipe Orfy.

Ryan_PA

Recipes 

Well that keg did not last long. It was put on tap yesterday and kicked by midnight. Thanks Orfy, went over huge with my friends.

Rezilynt

Recipes 

Thanks for the recipe Orfy! When I was at the LHBS getting the grains, the owner looked at the ingredients and said, "wow, this looks like a perfect recipe for a great sit down and enjoy type of beer." He was so right!
Definitely going to be a mainstay.

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If farmers make wine and engineers make beer, what the hell am I doing here?

Rothman

Recipes 

Great recipe Orfy! I brewed this with crystal 80L instead of 60L because it was what I had on hand and it tastes great after 9 days! It has a nice caramel flavor with a hint of vanilla and the chocolate finish is great. I tried this beer on a whim but now I can see myself making it regularly.

Thanks Orfy!

ArcaneXor

Recipes 

I was looking through the recipe database to find some use for my spare 2oz bag of Fuggles in a low-gravity (sub 1.040) session ale, and came across this intriguing recipe.

I have never had a mild, and was wondering how roasty these brews are. I don't like porters and stouts, for instance, but I like brown and amber ales, as well as dark Belgians. In other words, I like caramel and toffee-flavors, but dislike roasty/coffee-like flavors.

If this recipe is on the roasty side, what do you think about substituting something like Dehusked Carafa I/II and maybe a dark Crystal malt for the chocolate?

This may be my first all-grain batch (although I'd have to do a concentrated boil due to lack of BTUs on my stove), so I am especially excited about that.

Also, do you have any suggestions for what type of brewing water would be best for this style?

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The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Brown Porter (Pro-Am #2), WLP 351 Hefeweizen, WLP 860 Munich Helles
Primary: Centennial Falcon IPA (Pro-Am #1), sLambic I
Secondary: Flanders Red
Kegged:Himmel un Ääd Kölsch #8, Farmhouse Session Saison Pilot Batch, Chocolate Milk Stout, Pale Ale, Chili Smoked Porter, Berliner Weisse w/ Brett #3

Orfy

Recipes 

I think you should try it as it is, no it's not a "wow that is roasty" beer.

I think it's very well balanced.

__________________
GET THE GOBLIN
Have a beer on me.

ArcaneXor

Recipes 

Thanks much - I'll stick to the original recipe, and will go with something approximating a London water profile.

__________________
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Brown Porter (Pro-Am #2), WLP 351 Hefeweizen, WLP 860 Munich Helles
Primary: Centennial Falcon IPA (Pro-Am #1), sLambic I
Secondary: Flanders Red
Kegged:Himmel un Ääd Kölsch #8, Farmhouse Session Saison Pilot Batch, Chocolate Milk Stout, Pale Ale, Chili Smoked Porter, Berliner Weisse w/ Brett #3

Orfy

Recipes 

It's actually a Northern England style of beer rather than Southern.
If you want to play with water profiling then I'd go for Buton.

Southern Mild is pale.

__________________
GET THE GOBLIN
Have a beer on me.

Gosassin

Recipes 

I would be tempted to bottle this with a picture of Clark Kent on the label, as he is invariably described as "mild-mannered."

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--Friar Tuck