Recent content by Superdown

Anyone's carbed up and tasted yet?

That's a very interesting method to using the Carafa II. I'll have to write that down!

I'm so excited for you guys! Re: adjustments to the recipe - bring it on! Oats are always welcome, and increased mouthfeel is going to be nice is a brew this warm and chocolatey. The brown malt is a bit out if left field, but hey, go nuts! The special sauce of this recipe comes from the...

The recipe is very 'American' in its hoppiness, so something tells me you may have helped yourself quite a bit by halving the hop additions, as you're not a huge fan of the hop. That said, you should have a slightly smoky, super chocolatey malty brown Ale on your hands. Please let us know how it...

:d

I've now moved 2.5 gallons of the batch to secondary to avoid autolysis. After another month or two I'll move to keg and start drinking it!

Thanks m00ps!

Is the syrup utilized to boost ABV (like candi sugar) or for some other reason as well?

How would you describe the flavor of the Citra/Amarillo combination?

Apologies if this thread has already been started in another forum/location. Let's share our favorite Pale Ale/APA recipes that keep filling kegs and glasses around the brew lab.

This is a fantastic slideshow that accompanied Nathan Smith's talk about brewing with new hop varieties. He performs tests, describes flavors. It features both Equinox and 6277: http://destroy.net/brewing/hops-2014.pdf

The vodka is only about 4oz, or ~120ml. If you're making a 5 gallon batch, then it would have very little effect on the overall ABV. You soak the leaves in vodka to sterilize them (to prevent infection) but also to extract the flavor from the leaves INTO the vodka. This is called a tincture...

Change the recipe at-will. It's yours! I recommend you try the vodka+leaves tincture (smell, taste) before you commit to it!

The recipe includes twice as much Simcoe as Chinook, and if you can't get Ringwood you can always substitute Saaz or Saphir (more European varietals). The leaf thing was invented by a Swedish chef named Magnus Nilsson. I've brewed an award-winning doppelbock using rotten/old oak leaves in this...

Cones absorb about 0.1-0.15 quarts per ounce. Pellets are negligible.