Golddiggie
Well-Known Member
In honor of all that Revvy has done for us (all the sound advice, etc.) I think we should come up with at least one solid recipe to brew in his honor. Something that will be either close to finished, or being bottled when he's able to drink again (post surgery)... Something that we can send him, for 'testing' when he can drink again...
My thoughts on what some parameters should be...
All grain batch (or a partial mash for those that are not ready for all grain yet)
5 gallons [standard] batch size per person brewing... If you can do 10 gallon batches, go nuts... (2.5 gallon batch size brewers will need to figure the grain bill on their own).
Something that doesn't need to be lagered (not set up with a fermentation chamber yet)
Something with an ABV target of over 5.5%
Primary fermenting only, no secondary fermenting... Ok to rack to secondary ONLY if flavor elements are involved (getting off of, or needing to get onto them)...
Ingredient guidlines (rather lose)
Base Malt: 2 Row, either US or UK
Other grains: open
Hops: prefer US/UK varieties, but something that has good availability. Good hop combinations prefered. Possible dry hopping, if the brew will benefit from it. Every brewer can deviate on this, not following the recipe, brewing to his/her personal taste.
Anyone that deviates from the decided recipe should post up what they did different (or plan to do different) so that it's posted... When we get the bottles to Revvy, include the recipe sheet and as much info as you can...
If you already have something going that you think would be a good match for this, post up the recipe/info... I have an old ale that should be getting bottled in a few days. I'm thinking of brewing an ESB (second shot at the recipe, first one had crappy efficiency, want to do it proper this time), a wee heavy, braggot or maybe even a barleywine (wouldn't be ready for some time though)...
Post your ideas, and if you're in for the brewing...
My thoughts on what some parameters should be...
All grain batch (or a partial mash for those that are not ready for all grain yet)
5 gallons [standard] batch size per person brewing... If you can do 10 gallon batches, go nuts... (2.5 gallon batch size brewers will need to figure the grain bill on their own).
Something that doesn't need to be lagered (not set up with a fermentation chamber yet)
Something with an ABV target of over 5.5%
Primary fermenting only, no secondary fermenting... Ok to rack to secondary ONLY if flavor elements are involved (getting off of, or needing to get onto them)...
Ingredient guidlines (rather lose)
Base Malt: 2 Row, either US or UK
Other grains: open
Hops: prefer US/UK varieties, but something that has good availability. Good hop combinations prefered. Possible dry hopping, if the brew will benefit from it. Every brewer can deviate on this, not following the recipe, brewing to his/her personal taste.
Anyone that deviates from the decided recipe should post up what they did different (or plan to do different) so that it's posted... When we get the bottles to Revvy, include the recipe sheet and as much info as you can...
If you already have something going that you think would be a good match for this, post up the recipe/info... I have an old ale that should be getting bottled in a few days. I'm thinking of brewing an ESB (second shot at the recipe, first one had crappy efficiency, want to do it proper this time), a wee heavy, braggot or maybe even a barleywine (wouldn't be ready for some time though)...
Post your ideas, and if you're in for the brewing...