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Join Date:

02-22-2010

Last Activity:

03-16-2013 3:36 PM

Likes Given: 2

    ABOUT ME

  • Lexington, KY
  • www.bockbrew.com
  • Oatmeal Russian Imperial Stout
  • Wee Heavy
  • Northern English Brown
  • Tripel, Porter, APA, Barleywine
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Imperial Oatmeal Stout Recipe Critique on 12-23-2012 at 01:24 AM
    With 2 pounds of chocolate and 2 pounds of crystal, you might have plenty of body without
    having to mash so high. Put the recipe into hopville to see what the estimated FG will be?I've
    never added bro...

  • Posted in thread: Russian Imperial Oatmeal Stout on 12-23-2012 at 01:16 AM
    Very nice! Shooting for some similar to the barrel aged B.O.R.I.S? That should turn out nice. I
    can't decide how much chocolate to put in this one. Brewing this with/for a friend and we
    tasted 6 Oatme...

  • Posted in thread: Imperial Oatmeal Stout Recipe Critique on 12-22-2012 at 11:05 PM
    Funny, I posted today about a RIOS also. Check it out if you can.

  • Posted in thread: Russian Imperial Oatmeal Stout on 12-22-2012 at 11:02 PM
    Bump

  • Posted in thread: Russian Imperial Oatmeal Stout on 12-22-2012 at 07:46 PM
    Have a look and critique please:OG: 1.093FG: 1.023SRM: 39IBU: 5481%28lbThomas Fawcett Maris
    Otter Malt 9%3lbFlaked Oats4%1.5lbMuntons Chocolate Malt4%1.5lbBriess Roasted
    Barley2%.75lbBelgian Special B...

  • Posted in thread: Belgian Triple Recipe (critique please) on 10-26-2010 at 04:29 PM
    Brewed the recipe above this weekend. Ended up splitting the batch into two buckets for
    primary. Used a White Labs 570 yeast in 5 gallons, and the Wyeast 1214 yeast in the other 5
    gallons. Been bubbli...

  • Posted in thread: Belgian Triple Recipe (critique please) on 10-15-2010 at 11:32 PM
    OK, modified the recipe. I think I'll give the Turbinado sugar a try this time. I'm still
    thinking about how I want to add it. I'm contemplating letting the beer ferment for about 3-4
    days and then ad...

  • Posted in thread: Belgian Triple Recipe (critique please) on 10-15-2010 at 07:37 PM
    Sorry. Plan for a mash in at 130 F for 10 min, then slowly add heat up to 150 F for 75 min. I
    mash in a SS kettle, so I usually stir and add heat every 20 min or so. Target range is 147 -
    150. I'll pr...

  • Posted in thread: Belgian Triple Recipe (critique please) on 10-15-2010 at 04:55 PM
    So this will be my first true AG Belgian Triple. I did a partial mash clone of Delirium Tremens
    about a year and a half ago that turned out great. Now I want to make a very tasty Triple from
    scratch :...

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