Search results

Gose

That is pretty close to mine, but I got a little anal about efficiency, and that is why I added the second sacc. step.

Well, the first five gallons of this have nearly kicked, and I must say I am very pleased with the results. I was concerned about the acidulated contribution, but it fits right in with the flavors from the bitter orange peel, Indian coriander, and camomile. The next time I brew a Wit, I do...

Belgian IPA

Hey Baconator, that recipe sure looks familiar, whoever shared that with you must have been one hell of a brewer :rockin:. Yeah, I have made this recipe with a single infusion as well, and it turned out great. In fact it was my highest scoring beer I have ever submitted to a competition...

That was the whole grain bill that I posted. If you want to see hops, procedure, etc., you can read more here: http://yourfavoritesucks.blogspot.com/2011/02/schwarzbier-nasferatu-black-hearted-ale.html Even if it did get as low as 1.018 (which after checking again, I see it did), that is...

I brewed a split batch that became black IPA (o.g. 1.062) and Schwarzbier (o.g. 1.055) some months ago. 10 lbs Munich II 9 lbs Pilsener 1 lb Carafa III (an additional pound in sparge) 1 lb Carapils Single infusion mash @ 150 The IPA was fermented with Nottingham, and the...

Rauchbier

I really wanted to give it to him, but the flavor profile just didn't match.

Hahaha nailed it. I brew it all the time. :ban:

Hint four

Though light American lager is close, no one has guessed it. hint one: color Hint two: filtration Hint three: though this is not mentioned specifically in BJCP, any style can be made into this with proper conditioning.

Some nice guesses so far. Hint 2: It absolutely relies on filtration.

Here we go: Hint one: Though I have made this many, many times, I have been challenged find any consistancy in the color.

Woooohoooo. I'll have something for you all soon.

Faro

Gruit

Im guessing some sort of Brett or other wild ale. The barrel is a hint and you don't want those bugs entrenched in your plastic.

I use one mostly as my personal notebook, but it makes it handy to share ideas etc. with others. Link is in the signature, and I would love your opinions / feedback. cheers / burp

Grist: 10# pils 3# wheat 3# rye 3# munich 3# piloncillo (in boil) I want, of course, to make a very fermentable wort for ultimate dryness. I am not exactly clear on multi-step mashes though. I am inclined to do a singe infusion to mash at 145 for about 90 minutes, but the wheat and the...