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Join Date:

12-12-2012

Last Activity:

05-28-2013 9:23 PM

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    ABOUT ME

  • Belgian IPA
  • English Barleywine
  • Secret Ingredient #1 (Belgian Trippel)
  • Male
  • Single
  • Boston
  • MA

LATEST ACTIVITY

  • Posted in thread: AG American Barleywine - critique please on 04-12-2013 at 01:24 PM
    At 100+ IBUs, I wouldn't add anymore bittering hops.Good luck with the brew! Make sure to
    aerate the wort and use plenty of yeast nutrient to help the buggers out.

  • Posted in thread: Cascade Focused Ale on 04-11-2013 at 03:33 PM
    If you really want to highlight the hops, I'd go with a standard IPA. I'd drop the roasted
    malt, the 120C addition, and the munich malt to simplify the malt profile and really bring the
    hops to the fo...

  • Posted in thread: AG American Barleywine - critique please on 04-11-2013 at 02:49 PM
    Overall, I think that looks really good. A couple changes I'd suggest:Mash lower: aim for 148.
    Your final gravity is pretty high and you don't want this to be cloyingly sweet. A lower mash
    temperature...

  • Posted in thread: Recipe with Flaked Wheat and Pilsner on 04-11-2013 at 02:11 PM
    I'd suggest a Belgian Wit. Also, I might suggest a short protein rest (~10 minutes at 130
    degrees F) due to the high protein content of wheat and since pilsner malt tends to be
    less-modified.

  • Posted in thread: Carapils is cheating . . . isn't it? on 02-19-2013 at 09:13 PM
    Thanks pjj2ba! I mash in a cooler so I'm thinking I might add a protein rest for 20-30 minutes
    at about 1 qt water/lb grain and then add hot water to bring the mash temp up and about 1.5
    qt/lb. Curren...

  • Posted in thread: Carapils is cheating . . . isn't it? on 02-19-2013 at 07:00 PM
    The key wording is too long a protein rest. As long as you are shorter then the point of
    "maximum head retention" your are improving the head. Go too long, and you lose body (which
    highlights the impo...

  • Posted in thread: Rye IPA recipe on 02-19-2013 at 06:29 PM
    Looks like its time to break out the books and read into what is the difference between mashing
    and steeping. A quick Google search basically told me but I like to check my books just to make
    sure.Yea...

  • Posted in thread: Rye IPA recipe on 02-19-2013 at 04:44 PM
    These are grains that need to be mashed, so I assume you're mashing them. In that case, 165 is
    WAY too high of a temp. Not sure how much residual sweetness you want in this, but the range of
    acceptabl...

  • Posted in thread: House IPA on 02-15-2013 at 06:52 PM
    I agree with the previous poster that 153 is a bit high for an IPA. I would go with 150 in my
    system. But then again, you are doing BIAB. Not sure of your system or how many batches you've
    done this w...

  • Posted in thread: barleywine- missed OG on 02-15-2013 at 06:29 PM
    I wouldn't add sugar to boost barleywine's gravity. You'd have to add a lot of sugar and you'll
    thin and dry the body out and a good barleywine is anything but dry.You could add LME as
    KeystoneHomebre...

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"In brewing, as in all things, good things come to those who....................................wait" -John Nakatamo Primary: Air Secondary: English Barleywine Bottles: Secret Ingredient #1 (Belgian Trippel), Zappocalyspe (Absinthe IPA)
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