Well, I finally decided to take the plunge and go for what will be the most expensive (and anticipated) batch I've done next to a (extremely delicious) Pliny clone. I've never actually had the luxury of getting my hands on a Baltic Porter, but this beer would best be related to one, even though the ingredients bring it out of style quite a bit. I'm curious what it will taste like.
This will also be my first lagered brew, and I'm wondering if anyone has any tips for me? Should I do a Diacetyl Rest even though I'll be fermenting it around 55?
I've found no talk of this recipe at all, anywhere, so I'm wondering what any of you more experienced brewers might have to say with a first glance. Since you should all go out there and support Zymurgy, I won't post the recipe in TOO much detail. I'm not familiar with some of the malts (Honey, Aromatic, Smoked) nor have I ever used Strisselspalt hops. And I have access to some tasty organic Agave Nectar, which should prove to make the brew very interesting.
Papazian calls it the "Black Samba.":
Starting at 1.089, 42(?) IBU
Pale Malt (I went for Maris Otter)
Briess Smoked Cherry Wood Malt
Corn, Flaked
Caramunich (60L)
De-Bittered Black
English Roasted Barley
Honey Malt
Belgian Aromatic
Chocolate Malt
Dry Malt Extract
Agave Nectar
Hops:
Sterling (60 min)
Glacier (30 min)
Mt. Hood (15 min)
French Strisselspalt Pellets (0 min)
2 Vials White Labs Cry Havoc (with the largest starter I can make), 55F fermentation followed by another good month at 35-45 for lager.
This will also be my first lagered brew, and I'm wondering if anyone has any tips for me? Should I do a Diacetyl Rest even though I'll be fermenting it around 55?
I've found no talk of this recipe at all, anywhere, so I'm wondering what any of you more experienced brewers might have to say with a first glance. Since you should all go out there and support Zymurgy, I won't post the recipe in TOO much detail. I'm not familiar with some of the malts (Honey, Aromatic, Smoked) nor have I ever used Strisselspalt hops. And I have access to some tasty organic Agave Nectar, which should prove to make the brew very interesting.
Papazian calls it the "Black Samba.":
Starting at 1.089, 42(?) IBU
Pale Malt (I went for Maris Otter)
Briess Smoked Cherry Wood Malt
Corn, Flaked
Caramunich (60L)
De-Bittered Black
English Roasted Barley
Honey Malt
Belgian Aromatic
Chocolate Malt
Dry Malt Extract
Agave Nectar
Hops:
Sterling (60 min)
Glacier (30 min)
Mt. Hood (15 min)
French Strisselspalt Pellets (0 min)
2 Vials White Labs Cry Havoc (with the largest starter I can make), 55F fermentation followed by another good month at 35-45 for lager.