user 22118
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- Joined
- Jul 4, 2008
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I am going to try an AG medium alc beer that I can drink soon. Am I dreaming or is this possible? My efficiency is not too high yet (60-65%) So I read orfy's mild ale recipe and think that I am going to try it, but I want a little more alcohol.
Thinking:
7 lbs Maris Otter
1 lb Crystal 90
.5 lb Chocolate
.5oz Willamette (60min)
.5oz Willamette (30)
Nottingham dry yeast or SA-05
60 min mash, 90 min boil
My friend over at a brewpub said that it takes him 2 weeks to go from the boiler to the tap. How the freaking hell does he do it? The beer is smooth, delicious and not green tasting at all. How can I do that? He is making porters that taste great (my favorite porter right now, very creamy and chocolatey).
By the way, how do you get that creamy suppleness in the mouth?
I am just about to start winemaking season and won't have time to brew for the next two months so I want a beer that can be drank quickly. Any help on tactics and procedure are appreciated
Thinking:
7 lbs Maris Otter
1 lb Crystal 90
.5 lb Chocolate
.5oz Willamette (60min)
.5oz Willamette (30)
Nottingham dry yeast or SA-05
60 min mash, 90 min boil
My friend over at a brewpub said that it takes him 2 weeks to go from the boiler to the tap. How the freaking hell does he do it? The beer is smooth, delicious and not green tasting at all. How can I do that? He is making porters that taste great (my favorite porter right now, very creamy and chocolatey).
By the way, how do you get that creamy suppleness in the mouth?
I am just about to start winemaking season and won't have time to brew for the next two months so I want a beer that can be drank quickly. Any help on tactics and procedure are appreciated