Recent content by GingerbreadMan

First thing that comes to mind would be tannins from such large contact with pureed skins and seeds. http://www.eattheweeds.com/sumac-more-than-just-native-lemonade/ In this link there is mention of malic acid in plants in this family and also mention of tannic acid...

+1

The biggest difference I've found in my research is actually in the origin of the ground coriander. Many of the cheap supermart ground corianders are where people are getting the "hotdog" or "ham" flavors. If you have an Asian or Indian market nearby that would be a great place to pick up your...

You would def get a malty flavor profile out of it. Anything that is approx 11% of your grain bill will contribute a significant amount of flavor. With that being said you could alter your recipe if you'd like but it also might be useful to associate yourself with the partial mash process as it...

Lower the roasted barley and potentially use Pale Chocolate as an alternative to the regular. More actual choco flavor and less roast in my experience. And I second lowering your IBU's as a way to lower your bitterness.

In addition I would be careful of using the Vienna in a steeping method. It being a relatively lightly modified base malt you may need to actually perform some sort of PM to get the fermentables out that you are looking for. Just keep that temp of your "steep" in the saccrification temperature...

Looks relatively similar to a recipe we've used recently to good results. While we are doing AG brews we had a similar ideas of an Oktoberish beer as the base. My concern with your recipe would be that it may end up too "spicy." We were aiming for a more mellow spice flavor but to each his own...

You've certainly got a lot of conflicting feedback on this thread... Here's a bit more. We've been trying to hone in a wit recipe as well. Using a microplane we actually zest in 2 lemons at flameout. We also use coriander (which is almost required for the style), chamomile and grains of...

Sud Sanctuary, Brew Bastion, Ale Arena... Alliteration anyone?

OK. First of all the cherry idea sounds awesome. One thing to keep in mind is that fresh cherries are going to bring a certain amount of tartness on their own. In addition, my experience with the FF yeast is that it ages quite well and the flavors really mellow. When I brew my wit we actually...

Sounds great! What yeast did you end up using for this one? Had a similar brew in mind. I've had a little better fortune once I moved my zest/spice additions back to knockout recently. With the essential oils and such being so volatile I have noticed that the aromas and flavors make it through...

Recipe looks just fine. The biggest recommendation I would have is to record EVERYTHING about your process through the brew day (Temps, Eff %, Gravities, etc). This allows you to tweak your recipe accordingly by letting you compare your finished brew to the specifics of your process. The most...

Yeah with this particular hop schedule we noticed a pretty interesting peachy type aroma and flavor. Not over-powering but a great addition to the mild malt flavor. Had read in a bunch of places on the forums that people found Chinook/Warrior to be harsh in many cases. This isn't the case at all...

Cigar City is phenomenal. We are really fortunate to have such an awarded brewery here in Tampa. Coincidentally I'll be in Chicago in a month or so. Anywhere you would recommend while I'm there? I've had a couple Goose Island brews. I really liked the Matilda and the 312 was OK. Didn't have a...

Recipe Type: All Grain Yeast: Wyeast Belgian Witbier (3944) Yeast Starter: Nope Additional Yeast or Yeast Starter: Nope Batch Size (Gallons): 5 Original Gravity: 1.052 Final Gravity: 1.008 IBU: 14 Boiling Time (Minutes): 90 Color: 4 Primary Fermentation (# of Days & Temp): 14 days at...