Yeah true, I think Im gonna do 10 gallons of this this weekend and throw 5 into my barrel. Ill let you know in a few months what I think. I have a couple bottles of 12 I brought back this month to test beside.
I brewed the traditional recipe today, tried it with home-made dark candi sugar but totally missed the SRM, looks more like an amber ale. The 2lb of very dark syrup I made clearly wasn't enough. I'm sure the flavour will be different too but I'm not too worried since I haven't tried the real stuff before anyway. If anyone else is going to try this route I would recommend the darkest one at 300F, I stopped the sugar at 290F. Next time I might invest in some of CSI's products. Thanks for the recipe and information!
I was thinking about making this with the homemade syrup from that post as well. I am a little concerned that the 290F syrup isnt dark enough. I dont care for the 300F syrup because i think it taste burnt. Do you think the burnt flavors would carry over? You said you used 2 pounds of the 290F, what percent of fermentables is that?
I was thinking about making this with the homemade syrup from that post as well. I am a little concerned that the 290F syrup isnt dark enough. I dont care for the 300F syrup because i think it taste burnt. Do you think the burnt flavors would carry over? You said you used 2 pounds of the 290F, what percent of fermentables is that?
You're not going to get the flavors out of the stuff you make on the stove that you get from CSI's stuff. Buy a pack of it and taste the difference. It's way more intense and complex than the homemade stuff.
If you're going to do this recipe, you might as well make the investment and be happy with the end product.
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Eggertsville Brewhouse: Stealing the livers of suburbanites, one pint at a time!
I brewed this bad boy up and finished at11%abv.
I bottled about 2 months ago hoping to age over several years to see how it matures.
The brew tastes amazing but still hasn't carbonated. I think possibly this is due to a very long secondary at about 12 degrees Celsius which led to the yeast dying or completely falling out of suspension.
2 weeks ago I cracked open all of the bottles and added some wlp001 yeast that I was brewing with that day to see if that would eventually get carbonation going. Today still nothing although the beer is hazy now.
I guess my question is if the wlp001 will be able to do the job with a bit more patience or is 11% abv just killing the yeast off?
Any tips on how to get this carbonated would be greatly appreciated.
I just bottled the 4th run for Winter 2012. In monkish tradition I have a confession to make. This was the season starting Westy 12 clone from back in October and was done intentionally using Belgian Munich rather than Pale in the recipe. Granted it was outside of spec and against BLAM but I couldn't resist trying the variation. It follows everything but the Pale malt. Hit the numbers normally. Has a much more muted malty/bready flavor but with a very pronounced honey palate from the Belgian Munich. It's really very nice. Apologies for breaking tradition on this one. Here's the pic:
__________________ Drinking Rye pale ale Carbing/Aging Pumpkin ale V2, Wee heavy (on oak), The Kaiser clone, Graff, Old Jubilation clone, Sour Cranberry Ale, Barleywine In the bucket Westy 12 On Deck None
I just bottled the 4th run for Winter 2012. In monkish tradition I have a confession to make. This was the season starting Westy 12 clone from back in October and was done intentionally using Belgian Munich rather than Pale in the recipe. Granted it was outside of spec and against BLAM but I couldn't resist trying the variation. It follows everything but the Pale malt. Hit the numbers normally. Has a much more muted malty/bready flavor but with a very pronounced honey palate from the Belgian Munich. It's really very nice. Apologies for breaking tradition on this one. Here's the pic:
So the Pale Malt was replaced with Belgian Munich?
I just bottled the 4th run for Winter 2012. In monkish tradition I have a confession to make. This was the season starting Westy 12 clone from back in October and was done intentionally using Belgian Munich rather than Pale in the recipe. Granted it was outside of spec and against BLAM but I couldn't resist trying the variation. It follows everything but the Pale malt. Hit the numbers normally. Has a much more muted malty/bready flavor but with a very pronounced honey palate from the Belgian Munich. It's really very nice. Apologies for breaking tradition on this one. Here's the pic:
Tradition smadition. I've been playing around with the base malt in the old world recipe for quite some time now. Vienna/Pils Vienna/Munich, Pils/Munich. The differences are there but not super noticeable. I'd rather branch out from using W12 as an inspiration rather than make an exact copy. Then tailor it specifically to my personal tastes.
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Going through life is hard.
Going through life stupid is harder.
I know it's been a while...
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