It was pretty good initially, but I think I picked up an infection somewhere along the way. Later bottles soured :-(
I think I also needed to add more bourbon flavor. It was lacking a bit there too.
I have been out of the brewing biz for a while. Just getting back into it again. Didi you...
How did you measure your 1# of syrup? I made about 2# but really only need about .5# for my current recipe. Just weigh out 0.5# of the syrup and add it? (Seems like an easy question, but my mind just isn't getting it.)
I will throw in my $0.02...
I made a batch of the 290F syrup today. I followed the OPs directions and the syrup turned out GREAT!! I went more by color rather than by temp, which is why I don't have a 290F sample (which was the right call). It seems my instant read thermometer is either...
Just finished bottling this and it seems like a winner!
Here are my observations:
Windsor is definitely a low attenuator. my OG was 1.091 (refractometer) and my FG was 1.038 (hydro) which gives me an attenuation of ~60% which is in line with a lot of the empirical data on HBT regarding...
So I was able to put together a recipe and finally brewed this up. The recipe itself is painfully simple:
97% pale 2-row
3% roasted barley
Mash at 155-156 F
Boil for 3 hours (I ended up boiling for 4 to reach the right OG, and then had to add water to dilute it back down to where it needed to...
I definitely want to stick with the parameters I laid out. No lactose. Lots of sweetness.
Again, this is not a typical beer...which is why I want to brew my own. I have never had a bottled version of this beer as it is only available on tap at Great Lakes Brewing Company in Cleveland.
On a...
The beer I am looking to make is Great Lakes Rackhouse ale.
It's only available in the Pub, and only for about 2 weeks out of the year.
@eman_resu...that is exactly what I am looking for. The beer is aged in bourbon barrels, which really compliments the sweet/low hops (it's 12 IBU actually...
I am looking to make a sweet ale...about 9% ABV with low carbonation (like just enough carbonation to say it's carbonated).
What is the best way to achieve this? I am looking to mash at 155-156 F to help with residual sweetness and I plan on doing a kettle carmelization step to also increase...
Hi Forum!
I decided to go "back to basics" to refine my process and figured a SMaSH was the way to go. I was looking for something like a British Special Bitter (or thereabouts) and this is what I came up with. Any thoughts or comments would be appreciated. This is already in the fermenter...
Is there any difference when doing full-volume BIAB? I don't have "first runnings" per se, so do I just pull off a gallon of wort after I remove my bag and caramelize that?