wfortuny
5/20/2018 12:37:05 PM
Brewer 117584
12/19/2018 8:17:04 PM
CheeseNips
11/13/2018 7:41:37 PM
Merry Christmas in Flemish. For this coming year's Xmas beer, I want to tone down the spice a bit so I'm dropping those additions by half, 1/16oz each during whirlpool. I'm going for a Quad as the base recipe and intend on adding Cherry puree as the fruit flavoring. So... Let's Do It! Fermentables: Pilsner as the base malt, Amber for color and flavor, CaraVienna for color and flavor, a handful of Special B for flavor, Candi sugar for points mostly but color and flavor from the Dark Hops: ...
jleader
12/10/2018 8:50:27 PM
Celebrating like a drunk monk? Yeah, that. Naming is best left to auto correct messing things up. Also just messing with the step mash stuff.
GingerCurlz
12/30/2018 12:28:15 PM
Seabrew
12/10/2018 11:13:21 AM
Seabrew
12/10/2018 11:30:58 AM
Dough in at 99, add hot water to raise mash temp by 1 degree a min up to 122, hold for 20 min. Take a thick decoction, raise to 158 and hold for 20 min. Heat the decoc up to boil and boil for 40 min. Add the decoc back to the mash to raise up to 145, hold for 20 min. Raise the temp up to 156, hold for 45 min. Add 1 tsp cream of tartar to 2-3 lbs of table sugar and enough water to make a slurry. Cook until temp approaches 300 and color turns ruby red. Ferment with Ommegang yeast at ~70.
Jonas
10/17/2018 4:53:56 AM
Azm0
12/4/2018 4:20:55 PM
