Stauffbier
Well-Known Member
Been subbed to the thread for a bit and have to post my Conan experience: (bear w me, dont know how to post recipes yet)
on 8/16 brewed a 5 gal dipa ag w a 10lb Maris otter base, 1lb each wheat malt, Vienna & carapils. 1oz columbus fwh, 1oz chinook 15 min, 1oz citra at 5, 1oz simcoe at fo & 1oz simcoe steeped at 170 for 20 min whirlpool. Added 4 oz turbinado & 10oz orange blossom honey at 5 min. OG was 1.073
Pitched Conan that I harvested from two heady cans on 7/3, started the day before with 200ml 1.020 starter & BAZINGA it went off! Fermed a little hot @ 72 (don't have a ferm chamber yet, santa swmbo knows :rockin but still had fruity smells seeping from the airlock.
Racked it last week at 16 days in primary (As said many times in the thread it does not like to floc!) SG was 1.014 & tasted amazing! Had the balance of bitterness with solid malt body without being cloying. Eminently drinkable, flat no less! Swmbo has mooched a gallon in the past few days. Dry hopped on Sunday the 1st with 1oz simcoe & .5 oz citra from a Belgian pale ale I brewed that day. Ill bottle it this weekend, if swmbo doesn't bogart it all while I'm out!
Randomly, Netflix recommended Conan the destroyer to us (me), and after averting my eyes from grace jones we decided to name the beer CROM.
Best part, I washed the yeast after racking and now have 3 pints of conan in mason jars to use! It will be hoppy, so ill just adjust the hop sked on the next brew. Anyone use Conan in a stout? I'm intrigued by the fruity flavor in a chocolate stout.
Funny, I made an IPA with Conan that I named Crom. You can find it on Untappd. Here's the label I had designed..