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also what is 5% pils going to achieve? imo not much.

I suppose what i have trouble with is a 600 ebc malt in wheat beer which is not a dunkle.

https://bsgcraftbrewing.com/wey-fm-bohemian-dark-25kg

Weyermann make a dark malt, it could be that. Doubt at 10% it's carafa as the beer will end up pitch black and tasting very roasted.

I'm going to have a crack at a blueberry wheat. I have never had much success with fruit beers mainly because if the fruit is added during fermentation or to a secondary it tends to dry out due to re-fermentation and imparts very little fruit flavor. Also you have the added complications of...

Yeah +1 , it's weyermann's version of special b, hence the "w" for special weyermann

Nothing to say really

45oz rib eye, reverse seared. Smoked over mesquite. Pretty awesome

Making an impy with 540 this weekend. I'll let you know how it turns out.

TNJake, I use only a small amount of mesquite. The burnt ends sound great, I will give that a try next time I do chuck. Maidenhead the goat came out well, check out How to BBQ right on YouTube. They have a jerk rub and glaze for pork which is what I used for the Goat. I think it would work well...

Yes, literally the best thing ever on the smoker imo. Dry brine over night, straight up pepper rub, maybe a little good quality chilli powder. Smoke over cherry and mesquite for about 8 hours at 110C. You will need to wrap fairly early as it contains a lot of water. Serve in a brioche bun...

Shoulder of goat with a jerk glaze. Pretty epic.

Well i did the initial recipe I posted and while the munich II really creates that amber keller quality the smoke dosn't really come through very much. Occasionally you get a hint of smoke but not much else. I think maybe I'm going to switch to briess cherry wood for my smoked beers. Weyerman...

most of my beers are in the fermenter for 7 days. Even big beers I condition in the keg. There is no point imo keeping a beer in the fermenter for 21 days. Heck, I do my lagers now in 10 days.

I have been meaning to do a mixed fermentation with it in a saison, maybe with 3711. Spice it lightly with seeds of paradise and maybe a modest dosing of mild citrus hops.

First off there is no need for victory malt and any crystal malt should be kept to about 3% and low color. I personally think golden promise is better for an English IPA than Maris otter. You shouldn't need sugar if you mash low and torified wheat should also be kept below 5% to avoid the raw...

So getting ready for BBQ season and I have planned a Kellerbier inspired by a lightly smoked version I had at the Spezial Keller in Bamburg last year. This is what I have available in stock, I'm not willing to order any extras. 7lb Bohemian oils 7lb Munich II 2lb weyerman rauch malt 1lb...

How do keg brewers approach a maple porter? I was thinking of making one soon, I was planning on mashing low to dry the beer and the cold crashing prior kegging and then back sweetening with maple syrup. Has anyone done anything similar?

In the end I dropped the carafa special III and kept it as an amber. Tastes pretty much like marmalade on toast. Edit: I also put a Lb of munich II in it as well, just to use it up

Lol, autocorrect is funny