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That also makes sense, as Ithaca Thirteen's label says they use malted and flaked to provide a fluffy body. Maybe I'll do 2 lbs flaked and 5 lbs malted.

Also- should I be looking for malted oats instead of flaked oats? Cheers

Hmmm yeah that would make sense. I was basically combining other recipes. Why do people use flaked instead of malted wheat?

Bump

Someone bit on BeerAdvocate. Unfortunately I have to give up some Cantillon Fou'Foune in return.

So much to think about. Gonna do some tinkering with the hop schedule. Good news about the LeBleu though, tracked down batch 1 and 2 along with a Brute. Excited to try those.

Woops, forgot about redoing the hops. 1 oz Sorachi 20 min .5 oz Sorachi 15 min 1.5 oz Citra 15 min 1 oz Sorachi 5 min 2 oz Citra 5 min 1 oz Sorachi (dry hop 3 days) 1 oz Citra (dry hop 3 days) Is my new hop schedule, but I'm still fresh at this so your input is greatly appreciated. I'm...

Convinced me. Probably going to bottle in 750s and a few 375s. Your grainbill has no oats though, like Thirteen. Claims it has flaked oats, and a combo of malted and unmalted wheat. Never brewed a wheat based beer before so I'm toying around with a grain bill here: 10 lb. Pale Malt (briess)...

Did this ever clear up with time?

Hey all, I'm working on a wheatwine recipe here. Using bovineblitz's recipe as a basis, found here: https://www.homebrewtalk.com/f12/anyone-recall-podcast-where-they-talk-about-using-ton-citrus-zest-241640/#post2879203 My recipe is as follows: Recipe Specifications...

Still got some bottles of this? Wondering how it holds up over six months or so. I'm going to be brewing this soon, with some modifications in your recipe. 10 gallon batch to be split. 5 gallons bottled as normal. And 5 gallons to be soured with Brett, lacto, and **** along with blackberries in...

Any update on this? I'm trying to form a grain bill right now based on Thirteen.

This is the best Bruery beer I've had. Also the best example of the style in my opinion. Anyone got some clone ideas on this?

I'm not sure what the ABV with the added bourbon. I calculated it to be around 10-11% without the added bourbon. My concern is that the alcohol is going to make it impossible for the yeast to carb up my bottles.

I brewed up 5 gallons of a chocolate Impy stout per: https://www.homebrewtalk.com/f68/double-w-imperial-stout-74932/ I'm currently aging it on oak chips (soaked in bourbon). All in all a pint of Makers went into the secondary. I plan on leaving it in there for about another week or two. When...

GLBC Commodore Perry as my shift broke the company record tonight with 3,358 cases of Christmas Ale bottled. Celebration

I should add that I used 1056 instead of us-05. Perhaps I'll repitch shortly before bottling time.

I didn't quite get up to the OG. Mine was around 1.095. Checked the gravity yesterday and I'm down to 1.025ish. I gave it a taste and was wow'd. Gonna be amazing. 2 oz of American oak sitting in a pint of Maker's Mark with 2 vanilla beans now, gonna age it on that for a little bit. Should I...

Just clicked this and was surprised to see that the main guy went to my high school. Mason. Haha great

I didn't do BIAB after all, lemme dig up my notes and I'll post my hop schedule.