Cajun_Tiger33

Recipes 

Reno_eNVy

Recipes 

It's right there on the first post. Expected OG 1.045, Expected FG 1.008

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Primary: Sahti, Strawberry Banana Blonde, Caramel Quad

Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!

WhiteEagle1

Recipes 

Brewing this one today.

__________________
Luck is for People who need Luck.

Reno_eNVy

Recipes 

Nice. Be sure to let us know how it goes and, if you can, take some photos

Good luck!

__________________
Primary: Sahti, Strawberry Banana Blonde, Caramel Quad

Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!

Cajun_Tiger33

Recipes 

Im planning on bottling this today, it was my first brew and i was wondering what bottle carbonation level i should use..

Reno_eNVy

Recipes 

Decently carbonated is good, like around 2.5 volumes

__________________
Primary: Sahti, Strawberry Banana Blonde, Caramel Quad

Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!

WhiteEagle1

Recipes 

Every time I open the door to my fermenting fridge all I can smell is oranges....can't wait to try this one...

__________________
Luck is for People who need Luck.

Cajun_Tiger33

Recipes 

First bottle, hasn't finished carbing up but I couldn't wait any longer. I have a good feeling this won't be the last time I brew this

Attached Images

BakerBeer

Recipes 

Howdy, i am fairly newer to the brewing hobby, I am brewing this all grain 5gallon batch on Wed night and i had a question about the mash. I am thinking of mashing it at 160 or 162. Your receipe says the following

Single-Infusion, 12QT water, 60 miuntes @ 154*F

What are the Cons to brewing a little higher? Don't higher temp bring out the sweetness? pardon me for my noobish

Also i want to take some SG readings... when i start my mash and another reading @ 30 Mins and another @ 60... my final SG should be around what? 1.044? or 1.009?

Reno_eNVy

Recipes 

Higher temperatures do indeed make the wort less fermentable and thus makes a sweeter end product. However, I don't think I've ever seen a mash done at 162. The highest I've personally ever gone is 158 and that was for a pumpkin ale that is meant to have tons of body and malty sweetness (and finish at an FG around 1.018.) But this beer is meant to be drier (FG around 1.008) and is already pretty weak, so doing 162 you'll probably be looking at a cloyingly sweet, 2% abv mess of a beer.

This recipe (and style, really) is meant to be light, dry, and refreshing and as such should be mashed in the low 150's.

__________________
Primary: Sahti, Strawberry Banana Blonde, Caramel Quad

Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!