I'm putting together a recipe. Here is what I have so far.
8 gallon batch
12 Maris Otter
1.5 lbs rye malt
1lb aromatic malt
1lb Crystal Rye
1lb chocolate rye
1oz cenntenel @60
1oz cenntenel @15
1oz cenntenel @0
I've never used Crystal Rye or chocolate rye. Any advice?
I've been brewing for about 5 years now and I found my approach has changed. When I started I would brew a different recipe every time. About 3 year ago I started making my own recipes. That lead my to now brewing 1 style tweaking it until I get it right where I want it. Now I'm on to American...
I have 1st year Columbus plants and 3rd year Cenntenel plants. The past years the cenntenel have produced well. This year the vine look great and are 15ft tall but not hops at all. The Columbus plants are loaded. I'm lost any ideas?
I have been trying to come up with a solid brown ale. Sometimes I to make my house ale. Something like pig's ear brown.
80% maris otter
5% amber malt
6% brown malt
4% pale chocolate
I like all of these malts just not sure how they will be together. Any thoughts?
I'm putting together a English Brown ale. I was thinking about using 10% brown malt. I really haven't used brown malt that often and I'm not sure if that will over power the beer in that quonity. Any advice? Thanks
I haven't used any Belgian strains so this maybe a silly question. Do I need to treat them as a sour strain when it comes to equipment? Meaning separate equipment so it doesn't infect other brews. Thanks