Recent content by Zver

Will put my recipe for peat lovers, next time will increase CHÂTEAU WHISKY at least up to 10%. Ingredients 5,00 kg Pale Ale, Finest Maris Otter (Simpsons) (5,0 EBC) Зерно 1 43,0 % 2,00 kg Pale Ale (Ireks) (6,0 EBC) Зерно 2 17,2 % 1,00 kg CHÂTEAU WHISKY (3,3 EBC) Зерно 3 8,6 % 0,70 kg Oats...

Necro-posting detected)

I had very good experience with addition of 8,6% peated chateau whiskey malt 35 ppm with OG 1.100

I tried two times with brown malt and different yeasts - don't waste your time, original leffe has no brown malt. May be roasted barley?

Same thoughts every time I see recipe with sugar)

I believe 1762..

Can you show it?

Thanks OP for recipe (and for Halltrop too), made a lot of attemps, last two batches brewed with 1762 and they were very good. Also used home made Candi (with DAP). All bathces had AA 78-79%. On my opinion, best IBU/SG is 0,42. Will brew again!

Please delete thread, I was wrong)

Another attempt with WY1214, WLP530 and WLP3522, splitted batch, fermenting now.

https://www.homebrewtalk.com/forum/threads/wyeast-3463-forbidden-fruit-a-mead-wine-yeast.157530/#post-8030769

The same problem when I used spices according to @jrfehon recipe. CSI resipe is OK.

Of what recipe exactly?

Trappistes Rochefort 8

Cold beer has almost a half level of necessary carbonation, don't forget about it.