Looks like a solid recipe. I've been looking for a good sour to try and make. As a bonus I found dried cherries at Costco today.
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Just had the "or Xata" today at the bruery tasting room today. It is amazing, keep us posted on how this turns out if you make it. I already have my next few brews planned but this on the list.
Maybe it dosnt show up in the app version but I read the first post again and i don't see where it says that it is an 11 gallon batch. Also if someone had some OG readings that would be helpful, just for something to shoot for.
I had a question on the original recipe. What size of output is that recipe, it seems like a large grain bill for a 5 gallon batch but small for a 10 gallon batch. This is the next beer I'm brewing it looks amazing.
Well, bottled today. It looked good with a nice dark amber color. A little higher on the FG than I would have liked (1.018). But good flavor, a nice dark roasted coffee flavor with a hint of sweetness. Can't wait to taste what it's like when it's carbed up.
Correction from my previous post, I used the recipe from the top of page 3 posted by Rossi43. I racked it into secondary last weekend and will be bottling this weekend priming to 2.5 volumes of co2. My corrected OG was 1.058 and I'll take a FG when I bottle.
So, I made this ( the recipe on the first page) for the first time on sat. The only changes I made were I only used warrior for the 60 and 45 min bittering and cascade for the 10 and 5 min. I also used 1lb of toasted coconut at 15 min (I plan on dry hopping with more coconut when I rack into...
So I'm sure this has been asked but I'm not reading the 700+ pages of this thread. I plan on bottling and carbing my batch and giving some away as Christmas presents. Would it be better to just leave the whole batch I the carboy for 5-6 months for aging or prime and bottle and let it age in in...