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JKaranka

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Join Date:

10-20-2012

Last Activity:

08-19-2014 7:11 AM

Likes Given: 5

14 Likes on 14 Posts 

    ABOUT ME

  • Male
  • Single
  • Cardiff
  • Wales

LATEST ACTIVITY

  • 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
    could conside...

  • 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
    vat/secondary/whatever. C...

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