5 gallon batch
Grains:
4# maris otter
3# munich 20L
1.5# biscuit
1# cara-pils dextrin
12 oz pale chocolate
12 oz crystal/caramel 120L
8 oz black patent
6 oz chocolate or chocolate rye to your taste
75 minute boil
Hops:
.75 oz fuggles @ 60
.75 oz EK goldings @ 60
.25 oz...
I see. I was wondering because I've been told that lactoBs don't like high IBU beers. I'd rather not just add lactic acid in, I'd rather derive it from the malts if not from lactobacilli themselves. I was told they tend to work poorly in 10 to 20+ IBUs. Any workarounds you guys know of?
So this stuff is used to lower the PH since it naturally contains lactic acid. What would happen if you were to use a much higher percent of it? THe point would be to add a subtle sourness without Having to use lactobacilli. You guys think this would work? What percent would you ballpark recommend?
Also considered were a smoked IPA, a Rauch Marzen via ale yeast, and an Imperial Stout nicknamed "Blackwater' after the mercenary contractor in the war on terror. Well one of the contractors. I believe it is the biggest.
Anyone in the least bit curious about these? Any advice on modifying the...
Apologies, but I figured the lack of response was due to perhaps lack of detail.
-----
So I was a bit curious about some ideas I had for switching it up a bit with some traditional recipes with a few changes.
First I was considering an oatmeal porter, rather than a stout.
Second a very dark...
So I was thinking : for an IIPA sort of beer, after dryhopping and whatnot, putting a single dry hop (my buddy grows some lovely fruity citrusy hops in his yard) in the bottle as it conditions. His objection was that it could add unwanted germs and whatnot to the brew, messing up the bottle...