That should be fine. I just happened to brew mine at the end of March and drank it in September and October.
I am going to give this a recipe a shot... 10gal batch, half the batch will be lagering schedule then kegging, the other half partial lagering, then cask conditioning. I am planning to rack to cask after the diacetyl rest as the temp is coming back down around 54F. Then I'll re-prime with some slurry/DME and go through my normal ale routine for a cask. Condition for 2-3wks.
Curious, for those who have done a similar short clearing phase... and had a good product. Any thoughts on a good fruit/spice adjunct to infuse in the cask? would a citrus be good? coriander?
KingBrianI said:Oh god. Please don't go through all of the trouble of making this beer, a beer intended to showcase the flavor of the base malts combined with a decoction mash and careful fermentation, and then cover up those flavors with fruit or spices! Save that **** for a belgian or wheat beer. This beer needs no doctoring up.
Oh god. Please don't go through all of the trouble of making this beer, a beer intended to showcase the flavor of the base malts combined with a decoction mash and careful fermentation, and then cover up those flavors with fruit or spices! Save that **** for a belgian or wheat beer. This beer needs no doctoring up.
Anyone? I'm looking to brew this tomorrow and would appreciate the help. Cheers
So, first off I want to thank brewers like you who share their recipes... Much appreciated.
I read the whole thread and had a few questions.
There was some talk about adding melinoiden malt to compensate for the concoction mash.. Has anyone done this and would you share your experience with it? What amounts and what would you do differently?
What was your water profile? I have dreadful water here and will likely build my water off of distilled from the store..
I'll think up some more but that'll get me started..
Thanks again everyone,
Swifty
Is there only the one hop addition of 1.80 oz?
Brewed this middle of September and cracking into it now. I mashed in at 145 then pulled a decoction for 30 mins to bring it up to 155, mashed out at 170, 2L starter staying in primary for 3 weeks before transferring into keg to lager. Turned out super tasty very biscuity and light caramel flavors, almost more like a vienna.What couled I do to get a more sweeter front end caramel flavor like Sierra Nevadas oktoberfest?
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