BARBrewer
Member
Recipe Type: All Grain
Yeast: wlp001
Batch Size (Gallons): 35
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 40
Boiling Time (Minutes): 60
Color: 24 srm
Primary Fermentation (# of Days & Temp): 1 week 70f
Secondary Fermentation (# of Days & Temp): 1 week 70f
Tasting Notes: In progress. Tasty and roasty so far
Hey guys,
I have 35 gal. of a roasty, citrysy brown in secondary and have an idea for some of it.
Lately I have been experimenting with aging with different native woods. Coast live oak amber ale, for instance, and I'm working on a way to age california walnut in a stout. For a while though, I've been wanting to make a brown with torrey pine wood, however, in preliminary tests, extended soaking the wood caused mold.
So I was about to pressure cook some pine when i ran across something called retsina, a greek wine flavored with pine resin, which produces a sharp dry flavor that sounds similar to a piney dry hop, but deeper and with a slight hint of turpentine.
Sounds like it's worth a try to me, anyone ever heard of anything like this?
Brett
Yeast: wlp001
Batch Size (Gallons): 35
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 40
Boiling Time (Minutes): 60
Color: 24 srm
Primary Fermentation (# of Days & Temp): 1 week 70f
Secondary Fermentation (# of Days & Temp): 1 week 70f
Tasting Notes: In progress. Tasty and roasty so far
Hey guys,
I have 35 gal. of a roasty, citrysy brown in secondary and have an idea for some of it.
Lately I have been experimenting with aging with different native woods. Coast live oak amber ale, for instance, and I'm working on a way to age california walnut in a stout. For a while though, I've been wanting to make a brown with torrey pine wood, however, in preliminary tests, extended soaking the wood caused mold.
So I was about to pressure cook some pine when i ran across something called retsina, a greek wine flavored with pine resin, which produces a sharp dry flavor that sounds similar to a piney dry hop, but deeper and with a slight hint of turpentine.
Sounds like it's worth a try to me, anyone ever heard of anything like this?
Brett