Bonsai & Brew

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Everything posted by Bonsai & Brew

  1. I am of the opinion that no one can definitively explain what circumstances lead to an occasional gusher. That is all.
  2. I'd suggest any of the Mr. Beer partial mash IPA or Wit recipes.
  3. So how does it taste @ kegging? Am I fired?
  4. I think 1 oz. would be just right. Save an oz. for a Mandarina Bavarian Wheat!
  5. Would this work?
  6. I will be the first to admit, you got me there with that one, Creeps. Good work man!
  7. Yeah, I thought about that as well -- too much Carafa might impart undesired roastiness, but with limited use it might not be noticeable. We need help from @MRB Josh R and @MRB Tim on this one!
  8. Oh, OK. I'm just curious what half a pound of 430 ºL Carafa 2 will do for the final color. How dark do you feel this brew should be?
  9. How does this program calc. SRM? Can you input Lovibond?
  10. Right, along with adding a pound of your malted rye, I think the Mandarina Bavaria would be the better dry-hop. I really like your method of splitting the batch and getting 2 brews out of 1 mash. 🍻
  11. Whatever happened to the good 'ol days when @MRB Josh R would get us all whipped up with excitement when releasing a new recipe?!! Thinking Lock, Stock & Barrel Imperial Stout, Chewbeerca, or Witch's Flight -- kidding, Josh, but I'd love to know the backstory of this winter warmer!🍻
  12. I just added this one to my Christmas list!
  13. That sounds like the perfect fermentation to me -- no worries!🍻
  14. Mine is a Perle-bittered, mostly-grain recipe with Patagonia Extra Pale Malt and Robust LME, with a cold-steep of coffee malt, chocolate malt and freshly ground Medium Roast Peruvian coffee. I also added Equadorian Cocoa nibs along with EKG hops for the last 5 min. of the boil. Safale S-04 should do nicely on this South American themed session stout. OG was 1.044.
  15. Looking at Dark Farmhouse as it stands, I might actually save the Mandarina Bavaria for the dry-hop and use the Strisselspalt for the late boil addition, i.e. swap-the-hops. As for the new grain bill, I've been using 4oz. flaked rye in my Petite frere de Saison 2-gal. batches so maybe 1 lb. would work nicely for this Grisette. Anyway, I don't know if this will turn out to be the beer of your dreams but if it is, hopefully that dream won't be a nightmare!
  16. NOW we're talking! When's your next brew day? 🍻
  17. Did you happen to mark the trub (last) bottle? I've had the same thing happen on many batches.
  18. Wow, a year goes by and I still want to try this recipe with the Hallertau Blanc. What do you guys think of New Belgium Slow Ride?
  19. Take New Belgium's Slow Ride IPA, inspiration from Mr. Beer's collaboration recipe L.E.O. Session IPA, then throw in some dry-hopping from JoshR's Tangerously Hoppy IPA and you might end up with something like this. All votes remain anonymous. American Ale HME Pale LME 2-Row Pale Malt, 4 oz. Crystal Malt 15, 4 oz. Carapils, 2 oz. Centennial, 0.5 oz,, 15 min. Cascade, 0.5 oz., 7 min. Willamette, 0.5 oz. @ flame-out Safale US-05 Dry-hop a mix of Mosaic, Simcoe, Amarillo and Citra after 5-7 days.
  20. I dare you. Creepy, Dark Farmhouse Grisette All grain, 10 gal. Two-row, 14 lbs. Malted Wheat, 2 lbs. Vienna, 0.5 lb Carafa II, 0.5 lb, +/- color to preference Loral hops, 1 oz (11.8%), 60 min. Loral hops, 1 oz, 20 min. Mandarina Bavaria (9.2%), 10 min. Strisselspalt, 1 oz. Day 7 dry-hop Omega American Farmhouse Ale yeast OG 1.047 IBU 39 SRM 13 Maybe a little flaked rye too as long as you're going to the LHBS anyway.
  21. Right then, make that a spring seasonal Doppelbock. I'll get to work on a recipe!
  22. Resurrection Dark Ale?
  23. I'm trying to find your dark Grisette here, but we'll need a couple lbs. of malted wheat for that. Or did you already brew that?
  24. I would love to see what @HoppySmile! would come up with, but I would select a yeast and work backwards -- probably ending up with an Imperial Vienna Lager (or something).
  25. recipe

    By now you should know that this is how I roll, Creeps. The fact is, with my limited equipment (ie. kettle), the most I can mash is about 4 lbs. of grain. The only way that I could pull off a 7-8% ABV all-grain Doppelbock would be scaling down to a 1½-gallon batch. It would probably turn out wonderful and I would drink it all in a week. Then what?