dataz722
Well-Known Member
congrats.... and what the hell do the numbers after the different scottish mean?
and what the hell do the numbers after the different scottish mean?
back to the brewz...
It'll have to be something for autumn/winter/cold-ish months.
With limits to how much water we can boil, and how much grain we can mash, we need to keep this from being too big (ie RIS, Barleywine etc.). Let's try to keep it around 6%, with the exception of some Belgian styles which normally use sugars.
Some possibilities that come to mind:
Old Ale (6-7%) - ie Old Peculier-like
Dunkel
IPA (not IIPA)
Wee heavy (small end of the style, 6-7%)
ESB
Dubbel
Tripel
Belgian strong golden ale
Brown ale
Smoked Porter?
Since we're ushering in summer, I suggest a saison as well.
Hey congrats to Clap for going over 1000!
Maybe we could all chip in and buy a spell checker for him?
We had success with this Alt bier.
AltBier #2 - 10.5 Gal
Brew Type: All Grain Date: 7/8/2007
Style: Dusseldorf Altbier Brewer: M Beyerle
Batch Size: 10.00 gal Assistant Brewer:
Boil Volume: 13.26 gal Boil Time: 60 min
Brewhouse Efficiency: 70.0 % Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 69.9 %
Taste Rating (50 possible points): 35.0
Ingredients Amount Item Type % or IBU
10.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 51.2 %
7.75 lb Munich Malt (9.0 SRM) Grain 36.9 %
1.25 lb Caramunich Malt (60.0 SRM) Grain 6.0 %
0.75 lb Wheat Malt, Ger (2.0 SRM) Grain 3.6 %
0.50 lb Carafa I (337.0 SRM) Grain 2.4 %
4.00 oz Hallertauer [3.20%] (60 min) Hops 23.9 IBU
1.00 oz Spalter [3.50%] (25 min) Hops 4.6 IBU
2.00 oz Tettnang [3.70%] (10 min) Hops 4.5 IBU
1.00 oz Hallertauer [2.50%] (45 min) Hops 4.3 IBU
1.00 oz Spalter [3.50%] (5 min) Hops 1.3 IBU
2 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale
Works for me, how about all the other SC Pa brewers?Ok, so that's the recipe.
Now we gotta narrow down a date.
3rd weekend in May. Vote yay or nay now and let's make this happen.
Works for me, how about all the other SC Pa brewers?
Trust me, it works.
I think we could consider a sub of Perle if we have it.
wouldn't that depend on the yeast? I mean if u use California lager yeast for example.....
one advantage of doing 3-4-5 10 gallons batches... we can do them all differently
Well, then it's not an Alt! Still beer, but not an Alt.
I'll be honest - that recipe seems out of whack to me. Too hoppy, and all those low-AA hops will leave a TON of vegetal matter in the kettle. I think it's better to go with a clean high AA bittering hop at 60, then some noble hop flavor and aroma at around 15.
Enter your email address to join: