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Forgot to post my latest rauchbier.... It's Pecan Smoked Alt.
Two is better than one...
FYI
Single infusion mash 60 minutes.
5lbs pale malt
5lbs pecan smoked pale malt.
1/2 lb slow roasted pale malt.
2 oz Mt Hood @60 minutes.
Pitching S-05. Using normal fermentation temp of 65F.
This beer is spunded at 20psi at 64F.
Spunding is a cool and fast way to carb your beer. I started the spund on the 4th day after pitching. It finished up in the keg.
That's why you get a killer head. It's so dense and stays that was all the way down the glass. Short of sucking the foam.
Two is better than one...
FYI
Single infusion mash 60 minutes.
5lbs pale malt
5lbs pecan smoked pale malt.
1/2 lb slow roasted pale malt.
2 oz Mt Hood @60 minutes.
Pitching S-05. Using normal fermentation temp of 65F.
This beer is spunded at 20psi at 64F.
Spunding is a cool and fast way to carb your beer. I started the spund on the 4th day after pitching. It finished up in the keg.
That's why you get a killer head. It's so dense and stays that was all the way down the glass. Short of sucking the foam.
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