Recent content by Sotko

Nothing against cacao nibs or any other additive. I might put a bit of my brew on cacao nibs, date molasses, or both for a secondary fermentation. I just want to see what I can get from malt, yeast, and hops to start. I’m convinced by all the suggestions to try cold steeping. Got a range of...

All of this has been really helpful! I think there are two parts of the flavor I’m am interested in. First is where on the spectrum of dark malt flavors I want to be the second is the charter of that flavor. For what folks have shared (an some further googling it has inspired) I think I want to...

I have never really been able to separate rye flavors out from smaller additions, but Roggenbiers and RyePAs I have had with >25% rye have definitely had a distinct flavor that I associate with rye (spicy isn’t really how I’d describe it, though). Again, can’t rule out confirmation bias. I guess...

The all grain recipe for the NB alt lists: -- 4-lbs.-German-Munich-malt- -- 2-lbs.-German-Dark-Munich-malt- -- 3.5-lbs.-German-Pilsner-malt- -- 0.5-lbs.-Weyermann-Caramunich-II- Not sure what the lb of Rathskeller blend would be, maybe 0.5 dark Munich and 0.5 Caramunich II?

@Miraculix, I’ve never really tested it like you describe. I certainly think I taste bitter chocolate and coffee in beers, but I that could well be confirmation bias. I’ll have to put some porters and stouts along side a high % cacao chocolate and see. I’ll revise my question, in that case...

I’m planning a Belgian Stout and I’m looking for a lot of dark chocolate flavor but not a lot of roast. I’m curious what maltsha e the most chocolate with minimal roast and what % of the grist they work best. I assume it will be something huskless like dehusked carafa (probably I or II?)...

I’m planning a Belgian Stout as a holiday brew. I am aiming for something with dark chocolate and fruit vibes that you would want to drink by the fire after a holiday meal, but without going full dessert beer (I want to be able to drink a whole pint, maybe even a second). My draft recipe is...

I just tried one of the low abv porters and it tastes like a porter. It’s a little thinner than I would like a porter, but it’s not watery. My goal wasn’t to fool anyone, but this could probably pass for a regular porter. I might taste test it against some commercial porters to see if friends...

Thank you to everyone who put in the work t test and share all of this! I’ve been looking for a super low ABV option for a few reasons and came across this. Is anyone still trying this? Based on the notes in this thread, I decided to try a petite porter since I’m the hope that the darker...

I’ve had a similar experience with 3787. It took a tripel from .084 to .003, 96% attenuation in about 10 days. I can’t image trub would have much impact on attenuation. I would think any nutrients the trub adds would already be in solution and if you are using yeast nutrient they should have...

I’ve had a few bottles now, after 4 weeks in primary and 2 weeks in bottles. The 3711 took it to about 1.000. It’s a deep brown with red tones. The aroma is malt and spice. Taste is a balance of the maltiness of the Vienna and Munich, the earthy-spice of the rye, peppery phenolics, and some of...

As a relatively new Boston based brewer, I’m really thankful for this thread! I’ve got no knowledge to contribute on the brewing water side (again, thanks QTikiBrew et al), but I can clarify the lead pipe pice from earlier. Boston, and eastern MA generally have a lot of hold housing stock. My...

If you want distinctively Belgian flavors but want the balance more towards the fruity esters side and low phenolics, and like white labs, I have heard that 500 is related to the Chimay yeast and leans more towards esters than phenolics and would definitely be distinctively Belgian. I would...

It’s in the fermenter, brewed New Years Day. The recipe I brewed was: 5# Pilsner 3# Vienna 3# Munich 0.75# CaraRye 0.25# Chocolate Rye Mash at 149 for 60. 1 oz cluster (7.3% aa) for 60 minutes 2 oz strisselspalt (2.2%aa) for 15 minutes Pitched 3711 at 69. Letting it sit there for a few days...

Just picked up supplies from the LHBS. Swapped 8# MO for 5# Pilsner 3# Vienna. Not too worried about being in style, but it should be pretty similar flavor-wise, so why not. LHBS was out of Aramis, so I’m going with 1oz cluster @60 min and 2oz strisselspalt @15 min. Interesting, I guess you’re...