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Old 06-07-2012, 07:18 PM   #21
tennesseean_87
 
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Aug 2011
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If using the 3711 suggested above for the yeast, where would you mash? I'm thinking to go a bit higher to keep it from getting too dry. Also, what fermentation temps would you recommend? Start low and let it go? Should I leave it in the basement (60s ambient) or upstairs (~70 ambient)?
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#8 Corks in Belgian Bottles Hold Carbonation
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Drinking: Irish Red, Hoppy Brown, Belgian Export Stout, Oktoberfest, Dubbel
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On Deck: Pilsner/Schwarzbier split batch, Berliner Weiss? White IPA?

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Old 01-09-2013, 02:14 PM   #22
bknifefight
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Old thread bump!

The idea of the 180 minute (this makes me almost gasp, as it would use up 2 propane tanks!) boil is to develop color and melanoidins. Would a decoction mash be a good alternative?

 
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Old 01-10-2013, 08:45 PM   #23
tennesseean_87
 
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Aug 2011
Bismarck, ND
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I used this recipe formulated for 65% efficiency and wound up hitting 87%, because I decided to try fly sparging. That, and the 3711 yeast put my at 12% abv. I brewed on June 8th, and it's starting to get really good. Thanks for the recipe!
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#8 Corks in Belgian Bottles Hold Carbonation
Increasing Pipeline Diversity
Drinking: Irish Red, Hoppy Brown, Belgian Export Stout, Oktoberfest, Dubbel
Fermenting: Belgian Saison, Session Steam(ish)
On Deck: Pilsner/Schwarzbier split batch, Berliner Weiss? White IPA?

Youtube Channel on Homebrewing ::: Youtube Channel on Pipe Smoking

 
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