I do plan to try another type of yeast when I brew it next. Not sure about a English Ale yeast like WLP007, but it might dry it out just a tad more if that's the intention. I am thinking about mashing lower around 151F and using a less attenuative yeast like WY1099 Whitbread.
__________________ * My Bar Build 8-Paws Brewing Co. On tap:
.
. Secondary: Primary:
. Sycamore Porter (10g) On Deck:
. Smokey the Rauchbier
. Heavenly Scourge Black IIPA Kegged:
How important is it to put the Carafa III in the last 10 minutes of the mash? I just ordered the recipe, but they mixed the grains together.
Well, they put most of the 2-row in a 15 pound bag, then the remaining half pound of 2-row in another bag with the pound of Crystal of 60L and a pound of Carafa III.
I'm thinking I could mash the 15 pound bag for the full 60 minutes, then in the last 10-20 minutes, I could add the remaining grains. You think this will work, or do you think I'll be missing some of the important characteristics attributed by the Crystal 60L only being in for a short amount of time.
I should also note that I have extra Crystal 60L, so perhaps I could mash a half pound of that before I put the rest in. Thoughts?
Just go ahead and mash all of it for 60. You need the 60L in there. I don't think it will be too bad with the carafa III - maybe slightly more roast. But it may even turn out better, who knows!? Go for it, man.
I'd not do the extra 60L tho.
__________________ * My Bar Build 8-Paws Brewing Co. On tap:
.
. Secondary: Primary:
. Sycamore Porter (10g) On Deck:
. Smokey the Rauchbier
. Heavenly Scourge Black IIPA Kegged:
I just got into all grain brewing and would like to try this recipe. The site I buy my supplies from is from the mid-west somewhere (Not sure what the forum policy is about naming specific sites). If I wanted to get "Pale Malt (2 Row) US" and I see American 2-Row (Briess) is that what I want to buy? Sorry I am still learning the grain types. Thanks
__________________ * My Bar Build 8-Paws Brewing Co. On tap:
.
. Secondary: Primary:
. Sycamore Porter (10g) On Deck:
. Smokey the Rauchbier
. Heavenly Scourge Black IIPA Kegged:
I just tasted my gravity sample of this and WOW!!!! That's all I can say, this very well be my best brew to date. I still have to dry hop and bottle condition so it is going to be at least 3 wks before I can sample one and probably more like 6 wks before it is properly conditioned, but I can hardly wait! I feel like this is my first batch again, it is going to be hard to stay out of the carboy and the bottles before they are ready.
__________________ Bottled: DumBass BarleyWine ('10), RIS Kegged:'10 DumBass BarleyWine, Oatmeal Stout, APA Fermenting: Aging/DryHopping: Planned: IPA, '12 DumBass BarleyWine, Saison
Awesome, awesome recipe. I subbed 3 oz. Sorachi for the Magnum bittering hops, then used pacman yeast in a cold(ish) ferment @62F. All else same as OP.
Sorachi = lemony bliss. I gotta use it to bitter more west coast pale ales.
I'm suspecting that altbier yeast might be even better for this style, if it can fully attenuate an IIPA. The colder pacman resulted in a very neutral yeast flavor, allowing the citrus/roast interplay to dominate.
I just wanted to share a bit more love for this recipe. I cracked my first bottle a few weeks ago, and I just got a big, toothy grin on my face after my first sip. This is, by no small margin, the best beer I've brewed to date. I've been drinking them like water.
What's more, I brought a case of this to Darklord Day, and was using it as trading fodder (you know, a beer for a beer, beer for a brat, beer for a cigar) and EVERYBODY loved it. I was getting 'attaboys' all day.
Thanks for a great recipe, I look forward to brewing it again.
P.S. Early I posted that my Carafa III was mixed in with my other grains, so I had to mash it the full 60 minutes. There definitely is a nice roasty flavor to the beer, one that probably wouldn't be as pronounced had I only mashed in the last 10 minutes, but I'm not sure it's a bad thing. It really helps balance things out, I think.
Glad the brew came out well for you guys! I am humbled that it got some praise at Dark Lord Day. I had planned on attending this year but in the end had other priorities - would have been quite the coincidence if we had run into each other both with Heavenly Scourge, DRoyLenz! LOL
I plan on brewing this beer again in 2 weeks.
__________________ * My Bar Build 8-Paws Brewing Co. On tap:
.
. Secondary: Primary:
. Sycamore Porter (10g) On Deck:
. Smokey the Rauchbier
. Heavenly Scourge Black IIPA Kegged:
I subbed 3 oz. Sorachi for the Magnum bittering hops, then used pacman yeast in a cold(ish) ferment @62F. All else same as OP.
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