DonNowlin
Well-Known Member
,wowedKCBiwgDog said:Just ordered everything to make this. Really looking forward to it.
Now I need to burn through some pipeline to have room... Cheers!
,2,#2
,wowedKCBiwgDog said:Just ordered everything to make this. Really looking forward to it.
Now I need to burn through some pipeline to have room... Cheers!
5:00 am?! Are you so excited about it that you get up that early to watch it?
I searched this thread but didn't see it anywhere... By chance is wyeast yeast nutrient the same as this DAP stuff? (as most everything else in brewing.....I'm sure what I already own won't work ).
Also, if I can't get the syrup made, would brown sugar be a terrible idea in its place? I respect the recipe and would like to make the syrup, but if I can't source DAP until my next NB or morebeer order then I'm SOL for making it.
Of course! I'd go with the D-45 for this recipe. But you'll be paying much more for it than if you made it.
I'll probably pay for the prepared stuff at the LHBS as well, but was also wondering on your thoughts about steeping or doing a hop stand on the flameout addition.
I normally do a 30 min stand of the flameout addition prior to chilling, but record the addition as a 20 min boil addition in Brewpal to account for some of the bitterness gained by steeping for the 30 min, and then of course I back of the bittering charge to keep the total IBU the same..... Is this something you do with this recipe as written or no?
KingBrianI said:No, I recommend adding the hops at the listed times and chilling at flameout.
Well, I whipped up a batch of this about three weeks ago and am taking my first sips now. THe beer has been in the bottle for a couple days now so I know that it will mature some more, but my first impressions are holding up. I told the guys at work that if this beer tastes half as good cold and carbed as it did warm and flat, it is going to be a damned good beer. So far, this may be one of the best beers that I have ever made, and I've made many a fine HBT recipes over the years. It is incredibly hard to explain the taste of this one, but it is very good, not cloying, not bitter, and the hops really play well with the caramelized sugar. I'll give a better review in a few weeks after this one has had some time to mature, but I'll be submitting this one to competition soon because it is so good.
Thanks for sharing such a great recipe!
I want to chime in and say this has become a regular on tap at my house! I even bottled a batch last week that was requested by my friend's fioncee for their wedding next month!
6 weeks should be long enough yes???
phoenixs4r said:Well, the girlfriend transferred while I was at work. Said the finishing gravity was 1.006, we've been having issues with beer drying out, might need one of those nice thermometers for the mash.
Any who, figured the beer was ruined because when I went to clean everything I saw scorching on the kettle where my chiller sits, maybe some of the syrup got trapped and burned. She said it tastes good so can't wait to try it myself.
egravy81 said:Did you add the syrup w/15 left I the boil or right after you lautered? Just curious. I have been finishing at 1.008 and 1.010for the most part with this one and it's been great so a little drier should still be pretty good.
NatureBoy said:Hey everyone,
I'm not sure how/why I ended up with the extra lb of generic golden light DME, I can't imagine needing all that for a 5 gallon batch. Do you think I could end up with something close to KB's recipe with this (like between an APA and an AA) or should I stick with the APA recipe and save the candi syrup for another batch? I'm thinking I should have gone for the dark candi syrup instead of the clear so I think I'm gonna head back to the shop to swap that. While there I could obviously pick up some different hops if you guys think that's in order. I was thinking something like this might work:
4.2 lbs Golden Light DME
1 lb 80* crystal
0.5 lb 10* crystal
1 lb dark candi syrup (or can I stick with the clear?)
2 oz cascade (any input on the schedule? i.e. FWH the whole thing, or break up into two additions?)
1 oz centennial dry hop
Thoughts? Is this heresy? Also, will the one wyeast smack-pack be enough or should I make a starter or buy a second pack? This seems like a lot of sugar to me and I don't want a cloying brew. I realize this is a little off topic because it's not totally about KB's recipe, but it still seemed relevant enough to be in this page. Thanks in advance for any and all help.
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