Used this as a baseline for a competition brew.
For a 20 liter batch of 1.054 OG, 42 IBU, 27 EBC beer:
5 kg pale (75.2%)
600g Munich (9%)
600g Vienna (9%)
150g Carapils (2.3%)
150g CaraGold (2.3%)
150g CaraRuby (2.3%)
Boil 75'
14g Summit (16.5% Alpha) @FWH
5 g Summit...
Hi!
I brewed a sahti sometime ago, and I just used a cube of live Belgian baker's yeast. Can be picked up in most supermarkets in Belgium, often in the fresh dairy aisles with the other refrigerated stuff like pastry dough and cream and the like.
I'm pretty sure finnish baker's yeast is not...
Gah! What a treasure-trove of obscure information this is! Thanks y'all!
I came here after reading this.
I'm definitely going to try my hand at some of this.
About the bread: way I understand it, this looks like rustic way of performing a decoction mash. Remove some of the mash grains, heat...
I ran the recipe through an online brew-app and came up with the numbers I posted earlier.
30' instead my stab at 5' will significantly increase bitterness. My advice here is to use a tool to calculate/predict your brew. Beersmith, BrewersFriend, anything. Simply halving the volume may give you...
Yup.
Assuming a 90' boil and "at the end" meaning the last 5', you'll end up with 1.132 OG beer with an estimated 35 IBU. On top of which you have a pound of lactose. That looks very very sweet to me. You may want to increase the bitterness to complement the sweetness and body, lest it become...
Just used it in a 1.055 OG porter. Pitched a 1 liter lively starter which I made from a mason jar of slurry.
Kicked off immediately, and finished 2 days later at 1.014. Fermented at 18°C.
What struck me though is pronounced icky fumes it produces. Poo, really. Not so off-putting it refrained...
Peepz,
I'll be brewing a hoppy amber ale later this year. I've a recipe where good ol' Warrior will bring me in the 60 IBU ballpark, with Amarillo/Simcoe/Columbus souping things up with 10', flameout and dryhop additions in equal amounts.
We're talking about about a 1.070OG beer, with about...