Quietandsimple
Active Member
I started a simple gruit stout recipe that I've been chewing on for a while. When I say simple, I mean K.I.S.S. simple.
12 lbs. Northern Brewer Dark Malt
3.3 lbs. Muntons Dark Malt
1 lb. Briess Amber Malt
1 lb. Malto-dextrin
Pitched with 4 packets Danstar Nottingham Ale Yeast
Total yield 10 gallons
( I realized when I first wrote the post I hadn't posted my total yield)
Didn't do anything fancy when boiling, no specialty grains. I will be adding both Hazelnut extract, and Raspberry extract to taste before bottling. I am brewing for a household that has a hop intolerant person, so I'm thinking of adding cold brewed chicory to balance out the extreme malt sweetness I suspect will come of this brew. Any suggestions would be helpful.
BUT I know that I have the ADDICTION because I caught myself just staring at the fermentation tank (which is of course home built from a food grade plastic container with a home made airlock). I was mesmerized and I believe about twenty minutes passed while I was just watching my VERY active fermentation just bubble along. I didn't even have a beer in my hand while I was watching the little yeasty bastards.
Anyone else caught themselves doing this?
12 lbs. Northern Brewer Dark Malt
3.3 lbs. Muntons Dark Malt
1 lb. Briess Amber Malt
1 lb. Malto-dextrin
Pitched with 4 packets Danstar Nottingham Ale Yeast
Total yield 10 gallons
( I realized when I first wrote the post I hadn't posted my total yield)
Didn't do anything fancy when boiling, no specialty grains. I will be adding both Hazelnut extract, and Raspberry extract to taste before bottling. I am brewing for a household that has a hop intolerant person, so I'm thinking of adding cold brewed chicory to balance out the extreme malt sweetness I suspect will come of this brew. Any suggestions would be helpful.
BUT I know that I have the ADDICTION because I caught myself just staring at the fermentation tank (which is of course home built from a food grade plastic container with a home made airlock). I was mesmerized and I believe about twenty minutes passed while I was just watching my VERY active fermentation just bubble along. I didn't even have a beer in my hand while I was watching the little yeasty bastards.
Anyone else caught themselves doing this?