Search results

I'm also a fan of 3787, but that's partly *because* it pushes the temperatures up. Higher-than-normal fermentation temperatures are part of what create the proper Trappist flavor profiles. Don't let it get above the low 80s, and pitch it cool enough that it takes some time to get even that high...

Yes. Pils malt, 10-25% table sugar, and no other grains. OG 1.075-1.085, Saaz hops at 60' and 20'-40' (not much of them in the later addition), BU:GU .25-.45, Wyeast 3787, ferment warm (75F or more) for a week and then cold crash (as cold as you can get the beer without it freezing) for two...

The recipe I like to give first-time brewers (and that I make myself from time to time): Take a one-gallon jug of apple juice from Whole Foods (their house brand, either the Gravenstein varietal juice or their standard blend). Remove one pint of juice (and drink it, it's pretty darn tasty)...

How old are the hops? At least at my LHBSs, there's not Cascade around that's particularly recently harvested, and I'd recommend using another fruity American variety instead.

Fill a gallon bag with fresh-picked honeysuckle (that's what I take when I go pick it, and it fills up with the part near the bottom packing down a bit as I go while the rest of it stays looser; I've never weighed it to know precisely how much honeysuckle that is), then put it in a gallon jar...

I make a honeysuckle cordial that I find mixes really well with summery beers like cream ale or American wheat beers. Maybe make a honeysuckle extract (no sweetener, but honeysuckle and vodka) and add a bit of it to the secondary?

I make a high-gravity version of a cream ale (aim for about 7.5%, moderate IBUs, and ferment as clean as you can) as a summer beer. Last year, I put small dried chili peppers in a few of the bottles at bottling time, to good effect. This year, I did it with a whole batch, and it's pretty...

Yup. I can't disagree with that description, even though I personally wouldn't confuse the issue with the H-word.

Yeah. It's a Hefeweizen, just not a traditional one *at all,* and given that there's nothing particularly German about it stylistically I think "wheat beer" would be a more accurate description in terms of setting drinkers' expectations. I am not, in general, a fan of BJCP style guidelines...

Ah, yup. I'd thought I remembered it being something like 60/40 but didn't look it up. Personally, I think straight Briess wheat extract and Hallertau or Tettnang hops make for an awesome Hefe. I also think the smoked hops will give an interesting twist on the style, just not one that's...

Also, the name comes from a style originally made in Germany in compliance with German labeling laws. To match what the Germans mean by the style, it has to be at least 50% wheat. Most American wheat beers that aren't like German ones have that high a proportion of wheat too, though there aren't...

Probably a small ale, though - the quantities look like this recipe might have launched them well past "plenty."

So I'm now looking at revising this recipe a bit in the O'Daniel direction, as follows: 10lb Maris Otter 4oz Carared 2oz Caraaroma 2oz roasted barley 8oz biscuit malt 1oz EKG 60' .5oz EKG 30' WLP004 specs per this online calculator: OG 1.052 (dead center for the style), 10 SRM...

Although what we now call "traditional mead" is flavored with only honey, mead was and is traditionally made with all kinds of ingredients. I'm gonna guess that this was a carbonated mead, in which case the grains will promote a better head retention; either way they'll contribute a somewhat...

Bocks are lagers, but with certain clean ale yeasts and not too warm a fermenter the differences can be fairly understated.

Yeah, you should definitely go ahead and brew this. It may not match how the Belgians do it, but it sounds delicious! :mug: Fermentation. Belgians are often fairly highly attenuated, which often comes in part from a somewhat cooler mash for a longer time period. (Stan Hieronymus in Brew Like A...

Carared is a redder-looking C20, and Caraaroma is a very red C130 that sometimes gets used as a Special B substitute. Cool, good to get pointers from somebody who is used to brewing the style. What's your hop schedule look like?

Maybe so. The standard conversion from malt color units to SRM puts it only a touch darker than the middle of the range for an Irish red, but it also sometimes underestimates the power of a little of something very dark as opposed to a lot of something less so. Yeah, I'm definitely looking...

I'm thinking about making an Irish red ale, because it's in one of the few BJCP categories I've never brewed, but I'm not all that familiar with the style and could use help coming up with a recipe. Here's my first pass, which I'm sure to revise between now and brew day: 10lb Maris Otter...

You have far too many ingredients for a proper Belgian, IMO. Special B is doing the job of special yeasts, hot fermentation, and dark sugars all at once. If you use it - and honestly I'm a pretty big fan of what it can contribute, even though real Trappist versions of the style don't have any -...