kinkothecarp
Well-Known Member
Last night I made the following recipe:
Hello everyone. I've posted the following recipe before as a question. But now that it's done, I'd like to tell everyone how it went.
5lbs 8oz Light/Pale Malt Extract Syrup
8oz American Two-row Pale
8oz Cara-Pils/Dextrine
2oz Roasted Barley
2oz Peated Malt
After drinking a bottle of La Roja I decided I wanted to pour the dregs into the fermenter with the Scottish ale yeast. Also, dregs from O'Dell's Friek and Sabetour went into the fermenter.
Anyway, after 3 months I've got something like Monk's Cafe - with a bit more sourness. I am doing a second batch with oak as we speak. This was just as quick as some of my other beers.
Hello everyone. I've posted the following recipe before as a question. But now that it's done, I'd like to tell everyone how it went.
5lbs 8oz Light/Pale Malt Extract Syrup
8oz American Two-row Pale
8oz Cara-Pils/Dextrine
2oz Roasted Barley
2oz Peated Malt
After drinking a bottle of La Roja I decided I wanted to pour the dregs into the fermenter with the Scottish ale yeast. Also, dregs from O'Dell's Friek and Sabetour went into the fermenter.
Anyway, after 3 months I've got something like Monk's Cafe - with a bit more sourness. I am doing a second batch with oak as we speak. This was just as quick as some of my other beers.