Last Activity:08-19-2014 7:11 AM
Likes Given: 5
14 Likes on 14 Posts
Posted in thread: English Ales - What's your favorite recipe? on 08-16-2014 at 09:18 PM
Target & EKG for a one ounce fry hop could be a nice twist. I think it was Fullers' Bengal
Lancer that uses Target for dry hop. Works well enough!
Posted in thread: Belgian Braggot: Recipe Feedback? on 08-16-2014 at 09:08 PM
Hah, I found the recipe:For 12l:850g light LME, 400g medium crystal, 400g maris otter, 100g
special b, 1300g honey. 5g of EKG for 60m in the boil. After fermentation added vanilla beans
and cinnamon s...
Posted in thread: Belgian Braggot: Recipe Feedback? on 08-16-2014 at 09:01 PM
I used just over half honey and a lot of the malt was there for body. It had the body of a 4%
abv beer, roughly and a light brown colour. The finish is very dry, winelike, so I find that a
fairly low ...
Posted in thread: Is this still called a mild??? on 08-16-2014 at 10:13 AM
I'd go for Winter Warmer, which is just a strong mild. I've seen milds from 2% to 12% abv, but
people just call them different things. Hard to tell apart a pale stout from a double mild
anyway. Just d...
Posted in thread: Belgian Braggot: Recipe Feedback? on 08-16-2014 at 10:09 AM
I made something similar with pale malt, special b and crystal. Kept the IBUs under 10. Very
good, ages nicely, plus came around 7%abv.
Posted in thread: Ale yeast with a dry finish? on 08-12-2014 at 09:26 PM
10% invert sugar, just replace some malt. Works well in milds too (it's quite typical).
Posted in thread: 3C's Barleywine on 08-08-2014 at 11:28 PM
I use MO all the time (I live in the UK), but I do usually mix it 50/50 with pilsner or lager
malt for pales. For barley wine I tend to add more invert sugar and avoid too much malt. You
Posted in thread: 3C's Barleywine on 08-08-2014 at 05:48 PM
I would have kept the mix of base malts and dropped the crystal and carafa. The 20m addition
will make a difference, keep it.
Posted in thread: English Ales - What's your favorite recipe? on 08-06-2014 at 08:22 AM
Hah, that sounds like a pretty good idea
Posted in thread: Lactobacillus Fermentation on 08-05-2014 at 12:23 PM
Brew your base high ibu beer separate from your young lacto beer and blend them when you vat /
age. That keeps the sour flavours and then the young ale finishes fermenting in