Keyes88 said:If this were to be entered in a BJCP event, what category would it best be placed in?
There's a post in this thread about it
Keyes88 said:If this were to be entered in a BJCP event, what category would it best be placed in?
eviljay said:There's a post in this thread about it
There's a post in this thread about it
I just made 10 more gallons. I can't stress enough how good (and cheap to make) this beer is.
I just cracked a bottle open from my first batch of this...HOLY S**T. This is awesome. Even my prego SWMBO took a sip and started to cry because she can't drink a whole glass. It still needs another week or so for a little more carbination but other wise a great beer. I did a 5 gallon batch using table sugar for priming. I think the next batch i'll double the rye. Can't wait to drink the rest of these bad boys. Good job Revvy, another great brew!
tieflyer said:Sounds great! Did you tweak the recipe or follow as is except for the table sugar?
Here is my glass full.. Thought the glass to be quite fitting. :rockin:
Where the heck did you find that???? I want. It's redneck sophistication at it's best!!!
It's what the guys from Duck Dynasty should be sipping out of while wearing cammo tuxes.
I brewed this recipe about a month or so. I brewed 11 gallons and split the batch with 2 different yeast, US-05 and WLP 080 Cream ale blend. Both 2 very different beers, loved both. The US-05 seemed more crisper, more rye pronounced. and the WLP080 had more body more balanced. The us-05 is gone, and the other is maybe a few pulls from being empty. I will be doing this recipe again, probably try a another yeast. Thanks for a great recipe.
Here is my glass full.. Thought the glass to be quite fitting. :rockin:
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Single Infusion, LIGHT body, batch sparge.
Mash Temp 148 degrees
Sparge Temp 168 degrees
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I have seen this in other posted recipes.
What is a "Light body" mash ?
Does it just relate to the mash temp. , or does it refer to something else (mash thickness, or water chemistry) ?
It means to mash the grain at such a temp that it produces a wort that doesn't have a lot of unfermentables that contribute to a heavier, fuller feeling when you drink it. The mash temp determines the body of the beer; 156-158 full body, 152-154 medium body, 148-150 light body.
Typically we split the difference in most beers and aim for the middle of medium. But since this beer is supposed to be an easy sipper, I mashed low.
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