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Old 05-20-2010, 10:23 PM   #21
Tiber_Brew
It's about the beer.
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Apr 2010
Upper Peninsula, Michigan
Posts: 2,449
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Quote:
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!

TB
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. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. none 2. none 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common, Oatmeal Stout x2

 
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