Seabrew
12/12/2018 7:00:38 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. Add ...
Brewcave
12/14/2018 11:26:24 AM
Greg03
11/1/2018 1:51:04 PM
Belgian Dubbel recipe from Ray Philbrook at Brew It Yourself
MrK
12/10/2018 9:04:48 AM
Mash Schedule:90min @ 66? C, 20min @ 72?C. Then recirculate and run-off. 45g Styrian Goldings hop pellets (4.5%AA) – For Bittering (Boil for 60min – 27 IBU) 1 tsp Irish moss or Whirl Floc Candi Sugar – (boil for 15min) 15g Saaz hop pellets (3%AA) – For flavour/aroma (Boil for 10min – 1 IBU)
Woodrat
12/3/2018 7:01:39 AM
One of my typical gruit blends meets White Labs Trappist Ale (aka Monastery) yeast. I made a gallon of tea ahead of time from the staghorn sumac, mugwort, yarrow, and 2 oz. of the sweetfern, then heated it up and added it to the boil just before the end, after a long boil to reduce the volume of the wort to ~4 gallons. This was probably more work than is absolutely necessary, though I think the caramelization was an asset.
Marijn
11/30/2018 3:26:31 AM
Brewer 112722
11/22/2018 6:58:33 PM
Brewer 115525
11/15/2018 11:02:36 PM
Brewer 115525
11/15/2018 10:57:43 PM
