Trubadour
Well-Known Member
A Taddy Porter clone, assuming I can find the right recipe.
I'll be doing the Cream of Three Crops Cream Ale as well. I'll be switching the rice and corn amounts and fermenting with Nottingham. My hope is to have the sucker fermented, kegged, and ready for serving 12 days later for a poker party.
That will put me at 20 gals to get through the summer.....
Haven't committed fully to one recipe yet, but I'm leaning towards a Brett-tinged Belgian using the Trappist Blend from Wyeast. Probably a simple Pils/simple sugar recipe, hopped to around 30 IBUs, 1.070ish.
I will be brewing a Dubbel.
Amount Item Type % or IBU
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
4 lbs Rye Malt (4.7 SRM) Grain 16.67 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.17 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 4.17 %
2.00 oz Sterling 2006 [5.90 %] (60 min) (First WoHops 19.9 IBU
0.50 oz Sorachi Ace [14.00 %] (60 min) (First WorHops 10.6 IBU
2.00 oz Sterling 2006 [5.90 %] (15 min) Hops 9.0 IBU
1.00 oz Williamette [5.50 %] (0 min) (Aroma Hop-SHops -
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.20 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
11.00 ml Fermcap Foam Control Drops (Boil 60.0 min)Misc
11.00 gal Denver, Colorado Water
1 Pkgs Safale US-05 (Fermentis #US-05) Yeast-Ale
1 Pkgs Pacman (Wyeast) [Starter 1000 ml] Yeast-Ale
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 30.00 qt of water at 164.3 F 154.0 F
Knocked out a Tripel this morning. The extra day gives me more time to manage the temp on it to get the right yeast flavor.
I'll have the first tasted of my smoked rye IPA with BBQ ribs on Monday, and am very much looking forward to that.
Recipe Please. That sounds like a delicious BBQ
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