Prince of Fatness
Dubbel Trouble
Bottled this up this evening. Some nice Belgian yeasty aroma and flavor. It fermented down quite a ways, ABV is a little over 8%. So far so good.
Not at it at all.
Dubbel Trouble tastes fantastic. Must hold back and let them age some. Kitchen Sink Russian Imperial Stout came out nicely. Some nice subtle roastiness. Gonna age this one for quite a while.
Time to brew again.
Altbier
4 lb Vienna Malt
1 lb Light Munich Malt
4 oz Caramunich II
All Spaltz Hops (4.3% AA)
.75 oz first wort
.50 oz 60 minutes
.25 oz 15 minutes
.25 oz 5 minutes
.25 oz flameout
Wyeast 1007 German Ale yeast
Mash 152 degrees for 60 minutes, boil 60 minutes. Chill and pitch yeast.
This alt yeast tolerates colder temperatures so this will ferment down in my basement where temperatures are in the low 60's max this time of year. Could go colder using a cooler and frozen water bottles but I am lazy and do not feel like swapping them out every day.
Feeling the growl again
Must hold back and let them age some.
Good luck with that. I tell that to myself about my red wine too, but last year's vintage is already half gone.
"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
Luckily I have tons of other beer to distract me.
Pouring that shpt out (OK, down my stomach) not only took bourbon away but also took a lot of oak away I think. The bourbon was discolored and deliciously oakey. I am gonna do this with a full 5 gallon batch. Scotch ale with Glen Livet. I am thinking that 5 times the cubes won't require 5 shots of Scotch depending on the container that I use. I'll pour it all into the secondary.
I am gonna do this with a full 5 gallon batch. Scotch ale with Glen Livet. I am thinking that 5 times the cubes won't require 5 shots of Scotch depending on the container that I use. I'll pour it all into the secondary.
It is time. I will be brewing in my garage this coming Saturday. I'm a little excited about this one.
Scotch Oaked Wee Heavy
13 lb Golden Promise
2 lb Light Munich Malt
4 oz Roasted Barley
1 oz US Tettnang Hops (6.3% AA) 60 mins
.25 oz East Kent Golding Hops (5.8% AA) 30 minutes
Wyeast 1728 Scottish Ale Yeast (1 quart starter)
Mash 154 degrees for 60 minutes. Take one gallon of the first runnings and boil down separately to the consistency of maple syrup. Should be about a quart. Add that back into the main boil with 10 minutes left. 60 minute boil. Chill and pitch yeast.
After 3 - 4 week primary rack to secondary on top of oak cubes that have been soaked in Glen Livet Scotch. Pour the Scotch in as well. Let sit for 2 months then bottle.
I made a Scottish Light using this basic recipe and it turned out really good so I scaled that recipe to style and batch size. For Scottish Ales the style guidelines state that the sweetness and complexity should come from boiling down part of the wort instead of using caramel malts. I was happy with the results last time I did this. You science geeks can google maillard reaction for the gory details on how this works.
I figure with bottling in May these should be ready for consumption toward the holiday season.
Bottled this last night. Sample tasted like German malty goodness.
Scotch Oaked Wee Heavy After 3 - 4 week primary rack to secondary on top of oak cubes that have been soaked in Glen Livet Scotch. Pour the Scotch in as well. Let sit for 2 months then bottle.
Racking onto the oak cubes will occur next week. I have the cubes and the Glen Livet in a mason jar. The scotch has blackened so much that it is hard to see the oak cubes in there. Smells fantastic.
Good Bad & The Monkey
When ya gonna get a real barrel?
I'm running somewhere tomorrow. It's going to be beautiful. I can't wait.
Poor baby
Will Crew for Beer
You should get him some empty Swamp Bourbon barrels.
Rule number one of a gunfight, bring a gun. Rule number two of a gunfight, bring friends with guns.
Damn, I was 1 minute too slow getting to that punchline.
That bad boy will be 150 gallons.
I've had Finn's beer. I guess I can suck it up and take the excess capacity off his hands. Take one for the team.
I guess that I shouldn't have left the Swamp. Sounds like I missed out on something.
Have thought of this, actually. Small barrels are hard to come by. LHBS has sold some but they were big ones (50 gal or so). If I ever got my hands on a small barrel I would do it. Why not?
BTW assuming that this Glen Livet experiment pans out I should have sufficient quantities to ship some out.
Small barrels are not hard to come by; you can buy them from any wine supplier like Midwest Supplies (LINK, 5gal). Typical price is in the $200-$300 dollar range, IIRC. But this is not bourbon-infused and they require some care.