mbbransc
Well-Known Member
I'm beginning to pull together a recipe for a wee heavy brew that will be aged until next winter. I may or may not (probably WILL) age it on bourbon soaked oak chips for some period. I really prefer wee heavy brews that pick up the dark fruit raisin/fig type flavor but still have malt complexity. Probably shooting around 8.5-9%.
With all of that said, I have a lot of American 2-row on hand and plan to use it for my base. I plan to add some undetermined amount of Special B. And I'm looking to fill in the gaps with other specialty malts. Also would appreciate some yeast advice.
I want to try decotion. Probably shoot for a 90-min boil as well.
With all of that said, I have a lot of American 2-row on hand and plan to use it for my base. I plan to add some undetermined amount of Special B. And I'm looking to fill in the gaps with other specialty malts. Also would appreciate some yeast advice.
I want to try decotion. Probably shoot for a 90-min boil as well.