motherofgallons
Label design, mead, cider, wine, kombucha
I want to do several small batch hybrid recipes with TYB Sigmund Voss kveik, which has shown a very nice creamy caramel aspect when I've used it at ~38C.
Bochet Braggot (beer/cooked honey mead)
Bochet Cyser (cider/cooked honey mead)
Graf (cider/beer)
Craf (cider/beer/mead)
I'm well accustomed to cider, mead and wine but beer is my weak spot. I'd like to keep the beer part pretty simple, extract & steeping grains, as well as similar across the recipes if possible. I was thinking maybe light & amber dme and carared steeping (I have 1 kilo of carared in the freezer)? Maybe some torrified wheat. I think a biscuity flavor would be nice to complement the caramel of the bochet and kveik. I do have a bag for biab and a 15 liter pot but no wort chiller or anything fancy. I have Citra, Wgv, and Sorachi Ace in the freezer but open to other suggestions. Thinking Fuggles maybe.
Bochet Braggot (beer/cooked honey mead)
Bochet Cyser (cider/cooked honey mead)
Graf (cider/beer)
Craf (cider/beer/mead)
I'm well accustomed to cider, mead and wine but beer is my weak spot. I'd like to keep the beer part pretty simple, extract & steeping grains, as well as similar across the recipes if possible. I was thinking maybe light & amber dme and carared steeping (I have 1 kilo of carared in the freezer)? Maybe some torrified wheat. I think a biscuity flavor would be nice to complement the caramel of the bochet and kveik. I do have a bag for biab and a 15 liter pot but no wort chiller or anything fancy. I have Citra, Wgv, and Sorachi Ace in the freezer but open to other suggestions. Thinking Fuggles maybe.
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