Tankenator
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- Aug 4, 2008
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My own concotion :
7lbs munstons' Dark dried spray malt extract
1lb clover honey
1 lb 60L crystal malt
2 oz 4.8% centinnial hps (boil)
8 oz 14% of some type i forget-buddy had a pound in his freezer and i forget what type they were (boil)
2 oz saaz hops (aroma)
WLP European Ale yeast
Currently fermenting in primary into its second week
Due to some difficulties i did not get an OG ( i know i know.....) But fermentation started at around 30 hours after pitching (at around 80 degrees in the fermenter--i had to go somewhere for the evening) And the airlock is still going a bit at 10 days in.
Was going to do a 3 week primary, transfer to keg and pressurize and keep at room temp for another 3-4 weeks then cool and drink.
Any ideas what this style would be?
This recipe was derived from a porter recipe I made last fall, was very drinkable and popular at a party i took it to, major differences were additon of chocolate and patent malts (in 1/2 lb each) and the hops (i forget what i used then.....)
7lbs munstons' Dark dried spray malt extract
1lb clover honey
1 lb 60L crystal malt
2 oz 4.8% centinnial hps (boil)
8 oz 14% of some type i forget-buddy had a pound in his freezer and i forget what type they were (boil)
2 oz saaz hops (aroma)
WLP European Ale yeast
Currently fermenting in primary into its second week
Due to some difficulties i did not get an OG ( i know i know.....) But fermentation started at around 30 hours after pitching (at around 80 degrees in the fermenter--i had to go somewhere for the evening) And the airlock is still going a bit at 10 days in.
Was going to do a 3 week primary, transfer to keg and pressurize and keep at room temp for another 3-4 weeks then cool and drink.
Any ideas what this style would be?
This recipe was derived from a porter recipe I made last fall, was very drinkable and popular at a party i took it to, major differences were additon of chocolate and patent malts (in 1/2 lb each) and the hops (i forget what i used then.....)