Well ice distillation is basically impurity concentration. Unfortunately there is a lot of missing context to be analyzed. Recipe, yeast, ferment temp, ingredients, duration of secondary, etc. To many variables for one to take a guess at.
Well I have done a thing, because things are what I do apparently. Truth be told I was presented a challenge from a guy at work.
Triple Black IPL (BIAB)
18# Pilsner
6# Aromatic Malt
2# Midnight Wheat
1# Vienna
mash 1hr at 152f.
The Hops
1oz Cascade at 60
3oz liberty at 5
will dry hop with 2oz...
Brewed a brett rye stout in January. 3 weeks on shredded beets in secondary. Racked onto oak for 2ish months. Carbing as we speak. Developed a nice pelical and all, however I will be leaving town for work for some time which forced me to keg earlier then desired.
Gents, reporting back on brew, now called
Radegast's Funkin Midnight Stout
final recipe was:
Rye 15.4%
Crystal Rye 15.4%
Roasted Barley 3.8%
Crystal 120L 3.8%
Pale 2-Row 23.1%
Chocolate 3.8%
Rice Hulls 3.8%
Maris Otter Pale 30.8%
2 oz Galena Pellet 30 min
1 oz Chinook Pellet 15 min
1 oz...
Haven't been on in a while. I ended up brewing the oyster stout as a "small beer", which resulted in it ending up a bit thin on the mouth. However I will be brewing it again as a full strength stout. I would recommend giving it a try if you are curious, will not be disappointed. I added 1 oyster...
Because its homebrew and half the fun is doing things that are outside the norm. Have you ever put beets in a beer? I haven't, yet anyway. As for the crystal malts, because I like them, and I order by the lbs.
Profile I am looking for is a dark rich spicey, earthy beer, that tastes like it was...
12 Gallon Boil (120 minute) / 8 Gallons Fermenter (planned 2 gal loss)
OG 1.079 / FG 1.015 (subjective) / ABV 8.42% / 66.41 IBU
US-05 (primary) Brett (secondary)
Plan on added 6 lbs. of shredded beets, 3 oz. oak chips and brett to secondary for 30 day. Rack off beets and oak...
Well guess not. Did it anyway, 2.5hr cold smoked on cherry wood (sawdust). If you have the ability to cold smoked you should try it the results where surprisingly awsome
Started with juicing 4 large melons added 2 gallons water to make 5 total. Poured in 12lbs. Alfalfa honey and pitched EC1118. 5 days later added 1 additional lbs. 7 days later racked to carboy and set in the fridge to shock yeast, and help clarify.
I have ordered from bennethoney.com, had some awsome alfalfa honey from walkerhoney.com, macadamia nut honey from bigislandbees.com, and a honeydew honey from nelsonhoney.com in new Zealand.
My advice is find a honey that compliments you recipe and pay the cost for good product
Has anyone ever smoked honey to use in mead. I just got my alfalfa honey in today, and plan on cold smoking some tomorrow with pecan wood ( its all I have right now). I also had a gentleman on http://www.smoked-meat.com recommend that I smoke lavender with cherry wood. Any thoughts?
posted...
So I join smoked-meat forum the other day and was shooting the **** with some old timers about possibly smoking some honey. One of the guys brought up the use of smoked lavander what are yall thoughts. It would be used with alfalfa honey