Will Crew for Beer
Galaxy Rye sounds awesome.
Rule number one of a gunfight, bring a gun. Rule number two of a gunfight, bring friends with guns.
Prince of Fatness
I did a similar recipe last year but that had wheat in it. It was a hit. Going all rye this time. Cannot leave well enough alone I guess.
Not at it at all.
Had my first bottle of Frangelico Oaked Brown Ale yesterday. Damn it is pretty damn good. Goes down way to easy.
Feeling the growl again
Oaked...brown...what's not to like????
"If you want to be a bad a$s, then do what a bad a$s does. There's your pep talk for today. Go Run." -- Slo_Hand
I am spaniel - Crusher of Treadmills
My only concern was that it would come out too sweet. But as I had hoped the yeast fermented out most of the sugar from the Frangelico. It came out smooth but not cloying.
That does sound delicious. Do you get any hazelnut?
Subtle, but yup.
Galaxy Rye
Bottled this up tonight. Has quite the rye bite. Galaxy hops compliment it well.
Good Bad & The Monkey
I would drink that
I'm running somewhere tomorrow. It's going to be beautiful. I can't wait.
Poor baby
+1
For the Labor Day picnic. I am hoping to get some for myself.
A while back I bought a pound of Nugget hops and just noticed that I had 4 ounces left. I had been using them for bittering additions here and there. Well turns out that they were over 2 years old. So, I figured that I should use them up. Also, as much as I like IPA's I brew very few of them. The hops were sealed in a Food Saver bag so they should be OK. They smelled fine. Brewed last night.....
Nugget IPA
6.0 lb 2 row malt
.5 lb Flaked barley
.25 lb Crystal 20L
All Nugget hops 12.2% AA
.375 oz first wort
.375 oz 60 min
.5 oz 15 min
.5 oz 10 min
.5 oz 5 min
.75 oz flameout
1 oz 7 day dry hop
Safale US-05 dry yeast (no starter)
Mash 151 for 60 minutes. Boil 60 minutes. Chill and pitch yeast. 1 week before bottling add the dry hops. I don't secondary when dry hopping, the hops go right in the primary. I have had no issues doing it this way.
Should come out with something drinkable.
It is about to begin. Based on the Hunahpu's recipe from Wayne Wamble, a dark chocolate spiced imperial stout.
Grain bill:- 17.1 lbs 2 row- 3.1 lbs roasted barley- 0.3 lbs black patent barley- 2.1 lbs chocolate malt- 1.6 lbs cara 60% malt- 1.2 lbs cara 120% malt- 2.4 lbs munich 20% malt- 1.2 lbs flaked barley
Hops bill:- 2 oz first gold for 60 minutes - 3 oz fuggles for 20 minutes
Yeast: Thames Valley by Wyeast or WLP029 [using White Labs Dry English Ale, WLP007]
Adjunct Bill:- 1/2 lb. crushed cacao nibs- 1 split open Ancho pepper- 1 split open Pasilla pepper- 2 split and scraped vanilla beans - 5 small cinnamon sticks
Mash in 8.5 gallons at 110°. Triple decoction mash with boilings close to 30-40 minutes:
- Acid rest 97° x 90 minutes- Protein rest 122-133° x 85 minutes- Saccrification rest 149-158° x 65 minutes
Sparge with first runnings at 19 plato. Then boil the shit out of it till you hit 26.9 plato.
Pitch a two liter starter using yeast nutrients and energizer, oxygenate with pure O2 (or vigorous agitation) for one minute at 70°.
Use a blowoff tube to starsan setup and ferment at 65° for 3 weeks.
After 3 weeks, pitch adjuncts. Let sit an additional 2 weeks, then rack to a bottling bucket for bottles (3/4 cup sugar to 1 cup water simple syrup) or keg set to 10 psi at 40°. for 3 weeks.
This is for a 5.5 gallon batch.
Want. Especially if it's anything like that mud-aged oatmeal stout.
Sounds like you have a long day ahead of you. Anyway, I would drink that.