Recent content by Hagen

I'd swap out the cascade for an english hop, and call it a sweet stout.

I second that. Get your fermentables from the lightest extract you can, and let specialty grains give you the color/flavor. You'll have a much better brew.

the chickens get it with the spent grain.

Some might look at the mash schedule and think it's overkill. Keep in mind that I designed this recipe to yeild an authentic product using a highly attenuative inexpensive dry yeast like US-05. A couple important notes on brewing this style: 1) To fully develop the melanoidens, take your...

The feeling I got is that this is a hybrid style like a german altbier. That is, using an ale yeast at low fermentation temps and treating it like a lager. The youngest I've had mine is 2 months cold conditioned, so I couldn't speak definitively to the difference. My guess is that the...

Thanks for hanging out with me today! I would have posted this up sooner, but after cleanup and dinner, it was spontaneous nap time. A couple folks expressed interest in the recipe, so here it is... A couple important notes on brewing this style: 1) To fully develop the melanoidens...

We've been back up and running for almost a half hour, sparing now!

Sorry about the blackout, I hate vista! I'll be back up in a minute!

I'm going to be doing my 80/- today. This style features a slightly different process than typical brews, and you may find it interesting. If you've tried brewing scottish styles without success in developing the characteristic melanoidins, you might like to see my process. I'll be turning...

yeah, we shut down before the boil was done and started cleaning up. Thanks to thos who came by, and we'll post up the date and time for when we con the kilts and do the partigyle session in character

My buddy Ogre and I are doing a back to back brew, I'm about to cool my ESB, and Ogre just mashed in his imperial amber. C'mon in and hang out, have a drink and ask questions! We'll be going until almost midnight eastern. Livestream - Drunken Celtic Brewers

Here's what I got in Beersmith... Beer Robust Porter Type: All Grain Date: 7/17/2009 Batch Size: 5.50 gal Brewer: Hagen Boil Size: 7.00 gal Asst Brewer: Boil Time: 60 min Equipment: My Equipment Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00 Taste Notes...

Is the bitter aftertaste dry and almost powdery feeling? Did you either boil the specialty grains or squeeze out the bag after steeping? Either one of those can lead to tannin extraction and the aftertaste you describe.

I personally don't like a smoked character in my wee heavies. That is simply a matter of personal taste. As said above, a smoky character is historically accurate from before the industrial revolution when peat was used for kilning. There was a resurgence of the use of peat during WWII. Daniels...

I had the understanding (and it could be wrong) that part of the purpose of a protien rest on unmalted and/undermodified grain was to break down the longer chain protiens into shorter dextrines that the amylase enzymes can more easily convert. Sorry for that huge run-on sentence.