joelr
Member
Oh yeah. My starting gravity was a little higher than what was posted here. 1.072. Which left me around 6% alcohol or so. But like i said. It still tastes awesome
brewing juggling dogs
Lot of good feedback on this one, gotta brew this up at some point. Just a quick question on the white wheat malt, I've never come by this before. My store only has wheat malt, fortified wheat malt, or dark. Should regular be used?
NCBeernut said:I realize most people aren't going to read through 28 pages of replies, so I will just restate a few things about the recipe. People seem to blindly use the same amount of bittering hops. DONT!!
The IBUs are listed in the recipe as 30ish. If 0.75oz gives you 40, then why not adjust it? I did a partial boil (4 gal?), so obviously I got worse utilization than one would get with a full boil.
Also, bittering variety isn't important as long as you are using a clean bittering hop. The beer is too roasty to ever notice a difference between Northern Brewer and Magnum, for example.
Yes, other English and American yeast can work. Will it be exactly the same? Probably not, but it should be close.
If your chocolate malt or roasted barley is a little darker or lighter, that's fine. No need to make quantity adjustments. It's going to be black either way.
Instead of amber extract, can you just use all light extract and increase the amount of crystal malt? Yes.
Are maltodextrin and lactose interchangeable? No. If you want to try using it instead of lactose, go for it. Just realize you won't be brewing this beer.
I wish I could edit the OP, but I can't.
Cheers!
At least waiting a week to brew won't be as bad as waiting a month to keg
C2H6O said:I just bottled a similar version of this today using ingredients that I had laying around - I used dark and light DME rather than amber and wheat and used a variety of hops (Nugget, Galena, Cascade and Goldings). The grains and lactose were the same and used 1084. The beer smells great and has that hint of coffee with a nice roasted finish. Cant wait to taste it after it carbs up. Great recipe - thanks for posting.
Well calculate the IBUs, but it should be fine.
I am planning on making this my next brew (extract version) but I was wondering if the original recipe was for a full boil or a 2.5 gal boil? I will be doing a 2.5 gal boil so will i need to change the OP's recipe? Thanks for the advice, can't wait to get this one going.
Also what type of dry yeast would you all recommend. I was thinking S-04?
I finally got around to brewing this on the 1st. I put in a little extra lactose (just to finish the bag) but I am really excited for it to be done. Surprisingly, it still bubbles a bit from the airlock. I know that's no indication of fermentation, but a little different than I'm used to. I haven't even thought of taking a gravity reading yet because I'm letting it sit in the primary for a month. The only thing that keeps me from diving into it is the previous fat tire clone that I have in the kegerator
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