Last Activity:07-10-2014 3:00 PM
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9 Likes on 9 Posts
Posted in thread: Cayenne Pepper Chocolate Stout on 07-09-2014 at 08:18 PM
would you say it was just enough heat to create a "bite" on the back end? (ideally that is
what I'm going for, something similar to Mexican Cake). This was definitely spicier than
Mexican Cake, so if...
Posted in thread: Cayenne Pepper Chocolate Stout on 07-07-2014 at 06:30 PM
The one gallon batch was pretty good from what I remember. My notes say I used 0.75 tsp of
Cayenne, and from what I remember it was on target for what I wanted: hot, but not scorching.
Some people may...
Posted in thread: Optimizor (Palo Santo Doppelbock) on 03-30-2014 at 06:55 PM
Recipe:11.50 lb Munich Malt (9.0 SRM) Grain 75.66 % 2.50 lb Pale Malt (2 Row) US (2.0 SRM)
Grain 16.45 % 1.00 lb Caramunich Malt (59.0 SRM) Grain 6.58 % 0.20 lb Carafa I (337.0 SRM)
Grain 1.32 % 0.75 ...
Posted in thread: Belgian Dubbel a bit bland-- add dates? on 02-19-2014 at 02:13 PM
It may be a bit young... I brewed it back on Jan 3, and it's been in the keg for almost 2 weeks
now. This is the first Belgian style I've ever attempted, so I'm not as familiar with best
Posted in thread: Belgian Dubbel a bit bland-- add dates? on 02-18-2014 at 11:14 PM
Hi all-- I recently brewed up a Belgian dubbel, recipe below:8.00 lb Pale Malt (2 Row) US (2.0
SRM) Grain 57.06 % 3.00 lb Munich Malt (9.0 SRM) Grain 21.40 % 1.00 lb Cara-Pils/Dextrine (2.0
Posted in thread: Abbey Ale/Dubbel yeast? on 12-26-2013 at 08:10 PM
I've heard that 3787 is the Westmalle strain. Maybe I'll have to pick some of their dubbels up,
and see if I like that. I'm a bit concerned about the spice flavor other people have talked
about with t...
Posted in thread: Abbey Ale/Dubbel yeast? on 12-26-2013 at 04:22 AM
I'm thinking about making a dubbel or abbey ale sort of inspired by Sierra Nevada's Ovila
Dubbel aged in wine and cognac barrels:
https://www.google.com/search?q=ovila+dubbel+wine+barrel (This was rea...
Posted in thread: Doppelbock feedback... on 08-14-2013 at 01:32 AM
For German beers I always like to reference BrauKaiser's recipes: this a 10 gallon batch? If
so, what is expected gravity? It seems like it may be a bit too low for a doppelbock. If it's 5
Posted in thread: 30-35 fay ferment in primary? on 08-08-2013 at 04:08 AM
About perfect for any ale!Agreed. This will be no problem at all. If you want to do an
octoberfest, there have been several mock-octoberfest recipes using ale yeasts that have seem
to come out well. H...
Posted in thread: Chocolate Cream Imperial Stout on 08-04-2013 at 03:40 PM
Haven't had Breckenridge Breweries 72 Imperial Cream Stout but here are some thoughts:Whenever
I do extract batches, I always like to use the lightest extract as possible and get the color