Originally Posted by Tiber_Brew
Well, I revised the recipe yet again. My starter didn't take, so I have more time to drink about the recipe.
Here's the recipe, version 3.0:
15.5 lbs pale
2.25 lbs munich
2.5 lbs c-60
1.5 lbs c-120
7 oz. choc
same mash and hop schedule
I might get some new yeast (the WY1338 turned out to be a dud), or just use one of my in-stock strains (probably S-04).
Thoughts (again)? Thanks a lot guys!
OK, since the "edit post" function isn't working, I'll post again with an update. I used this recipe, one carboy with WY1338, one with US-05. Neither are on tap yet, but at racking, both taste really really good. I'll post more formal tasting notes once they're on tap, cold and carbonated.
1. DIPA 2. Hefe 3. Red Lager 4. German Pils 5.[Nitrogen] Dry Stout
1. Citrus Wheat 2. Citrus Wheat 3. none 4. none 5. none 6. none
1. Brett Ale 2. Lambic 3. Lambic 4. none 5. none
About 27 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Bourbon Barrel Imperial Oatmeal Stout, Bock x2, Dry Stout, IPA