Search results

I brewed a permutation of this...came out EXCELLENT. Didn't use Borlander Munich, just a standard Munich malt. Also did a double decoction. Probably sat at protein rest too long, but still is wonderful. Measured OG: 1.078 Measured FG: 1.022 ABV 7.4% 272 calories per 12 oz :drunk...

My batch that I just tapped after sitting a few weeks in the keg...needed some time to attenuate the corn flavor. Pretty clean flavor :D

Just kegged my second batch....let the carboy cold crash for 1 day before I kegged. Crystal clear in the hydrometer sample tube

were a bit to low when I started the mash....I got them up, but probably took too long resulting in alot of fermentable sugar. Live and learn I suppose :tank:

Mine is coming out a bit dry....OG 1.064, FG (currently 15 days in primary) 1.006 tastes pretty good though.

I liked this so much that I'm boiling my second batch now. Using raw hops vs pellets this time. Also going to keg this batch (bottled last time).

Note to all....blowoff tube is MANDATORY for this. After day 2, lid of my 6.5 gal bucket blew off. crazy active fermentation :eek:

just bottled my batch...was pretty clear in the secondary. If you look carefully, you can see the siphon in the center of the carboy through the beer :)

moved to secondary after 4 per the recipe.

visible activity done by tuesday (moved to fermenter on sunday). Per the directions on page 1, I let it sit for 4 days.

Ferment was done in 2 days. Just racked into secondary. FG = 1.008 on the dot. The uncarbed new beer tastes OUTSTANDING!

+5 2927

Just finished brewing this recipe at 5 gallon size. Used exact grain bill, held mash at 150 for 75min. Ended up getting 6.75gal @ 1.035 BG (75.1% mash efficiency per Beersmith) Boiled per recipe for 60min with prescribed hop additions. Added 1 tab of whirlfloc at 15min left. OG...

I just bought my own crusher (MM3). Last two AG batches using grain crushed from LHBS resulted in poor efficiency (~56%). I did a test mash last weekend (only used 2-row), using identical technique, and achieved 78% when I crushed my own. Crush is everything!

update... made a test mash with 8.05lb of 2-row. Mashed at 2qt/lb @ 155F, Sparged at 170F. Crushed grains with my new MM3 set at 0.041" on the 3rd roller. 90 min mashout and 30min batch sparge. hit 78.6% efficiency!!!

I don't use an IR for brewing...I used it for when I was racing cars ;)

icebath = 33.5 deg (hair off but not bad). IR thermometer I have reads 32.0F hydrometer in cold tap water = 1.000 Hot tap water 112F, IR reads 111.5F think thermometer is reasonably accurate :)

thats why I went with the MM3 vs MM2 mill...supposed to aid against stuck sparges....we'll see I suppose :D

I'll double check my thermometer. Guess best way is to measure icewater to verify 32F and boiling water to verify 212? (I'm pretty much at sea level)

I looked at the spent grist and see quite a few uncracked grains...