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Old 05-20-2010, 10:23 PM   #21
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Location: Upper Peninsula, Michigan
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Originally Posted by Tiber_Brew View Post
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:

11 gal

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.

On tap:
1. 100% Michigan India Pale Lager 2. none 3. Czech Pils 4. Porter 5.[Nitrogen] none
1. Dry Stout 2. Dry Stout 3. none 4. none 5. none 6. none
1. Brett Ale 2. Lambic 3. Lambic 4. none 5. none
About 18 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Bock x2, IPA, Pale Ale x2, Porter, Ger Pils x2
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