So I made it through 40 pages before my eyes glossed over and I nearly passed out....
Are there any significant revisions to the original recipe? Looking to brew this tomorrow and I just can't finish the last 250 pages....
I just tasted mine. It has Munich extract instead of Vienna, Crystal 20 instead of 10, Amarillo instead of Cascade. It's good, maltier than I expected. My wife says it is my best brew yet. (I'm only brewing 11 months, 7 grain batches)
Hehe, so the only ingredient you have from the original recipe is the 2-row?
Munich will make it maltier than vienna. Crystal 20 instead of 10 will make it taste maltier as well.
Just picked up the supplies to do this, it sounds like a great pale ale. I'm new to all grain and accidentally had the lhbs grind and extra 1/2 lb of Crystal 10 (for a total of 1 pound) into this. My suspicion is that I shouldn't worry - but would you recommend I compensate with additional base grain/hops/etc?
You probably shouldn't worry. But you might up your hops a little.
Oct 25th was the 5th time that I've brewed this recipe. This time, I changed the recipe a bit. I wanted to combine the grain bill of this recipe with the hop additions of BierMuncher's Centennial Blonde. For an 11 gal batch, I went with:
1 oz Cenntennial 60 min
1 oz Cenntennial 30 min
1 oz Cascade 15 min
1 oz Cascade 5 min
OG: 1.053
FG: 1.007
US-05
2 weeks primary, 2 days crashed cold, kegged with gelatin yesterday. Beer sample was fantastic!
I'll report once the beer is carbonated.
Gonna brew this for the first time tomorrow before the temp drops to -5F next week....Damn cold and snow!
This thing ferments like a beast!
Down from 1.053 to 1.007 in 2 days, madness (doesn't hurt that it's 25C here at the moment)
Out of interest, why does this beer ferment so well? (it's better than the 8 other brews I've done in the past). Is it purely a function of mash temp, or does grain choice (or something else) also play a role?
My variables:
64C mash for 75 minutes
1 pkt US05 yeast
25C fermentation temp (I don't have a chamber, so it's in the coolest room in my house)
chalkdust41485 said:You should just move to Florida! Just got finished with a Saison brewed at 83* without temp control...
This thing ferments like a beast!
Down from 1.053 to 1.007 in 2 days, madness (doesn't hurt that it's 25C here at the moment)
Out of interest, why does this beer ferment so well? (it's better than the 8 other brews I've done in the past). Is it purely a function of mash temp, or does grain choice (or something else) also play a role?
My variables:
64C mash for 75 minutes
1 pkt US05 yeast
25C fermentation temp (I don't have a chamber, so it's in the coolest room in my house)
I bottled this today, I will say, very tasty, I'm thinking more hops next time, well maybe, I have yet to drink it carbed, but first impressions indecated a lacking in hop presents.
We will see
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