Bonsai & Brew

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Everything posted by Bonsai & Brew

  1. recipe

    I did not plan on this one sticking around for Oktoberfest, but the early ones that I drank mid-Sept. were quite interesting with Sorachi Ace intensity -- not so much lemony as marketed, but more like juniper berry. After another month of conditioning, that bitterness has mellowed significantly leaving me with a respectable pale ale.
  2. recipe

    If this one turns out, I'll serve it as my 'House' beer (Biru) to friends visiting my koi garden (niwa).? Niwa-Biru Pale Ale Canadian Blonde HME, 1.87 lb. Rahr 2-row, 0.5 lb. Flaked rice, 0.25 lb. BrewMax Pale LME, 0.55 lb. Sorachi Ace, 0.5 oz., 10 min. Sorachi Ace, 0.5 oz., 5 min. Safale US-05 Mini-mash milled grains for 45 min. @ 150 F. Sparge. Add LME, heat to hot-break, then boil 15 min. HME @ f/o. OG 1.047 SRM 4 IBU 43
  3. Nice work, Pete!🍻
  4. @FINGER You could also remove the Summit bittering from my recipe and brew a (Not So) Hella Hoppy Wit!
  5. IDK -- reminds me too much of the 2-L separatory funnels that we use in the lab.
  6. recipe

    I'm still fending for myself for sustenance, so...
  7. recipe

    Essentially utilizing an expired can of CAL (Classic American Light, for the uninitiated) as LME, I overwrote its profile and brewed a mini-mash Doppelbock. Calvator Doppelbock Classic American Light HME, best before Aug. 2016 BrewMax Smooth LME Weyermann Light Munich, 1.0 lb. Weyermann Vienna, 0.4 lb. Weyermann CaraAroma, 0.15 lb. Weyermann Melanoidin malt, 0.15 lb. Weyermann Carafa Special Type 2, 0.1 lb. Mr. Beer Crystal 60, 4 oz. Perle, 8.3% AA for 30 min. of the 60 min. boil Spalter Select, 3.1% AA for 20 min. Hallertau Mittelfruh and German Tettnang, 0.5 oz. ea. @ flame-out Saflager W-34/70 lager yeast Mash grains @ 154 F for 60 min. Batch sparge/mash-out @ 170 F for 10 min. Combine runnings. Add Smooth LME. Begin 60 min. boil. Add CAL @ flame-out. Chill wort by any means necessary. Make to vol. in LBK. Pitch lager yeast and ferment @ 55 F. Vital statistics TBD Cheers!?
  8. recipe

    So how is Lost Donkey? Like a performance-enhanced Hoegaarden that thinks it's a Marzen!
  9. recipe

    Mexico did not show up for this Double Wit partial-mash recipe: "Lost Donkey" All-Belgian Wit Bavarian Weissbier, 1.87 lb. BrewMax Golden LME, 0.55 lb. Chateau Pilsen, 2.0 lb. Flaked Oats, 0.25 lb. Torrified Wheat, 0.25 lb. Weyermann Munich I, 0.18 lb. Strisselspalt, 0.5 oz., 45 min. Hersbrucker, 0.33 oz., 20 min. Coriander seed, crushed, 0.5 tsp, 10 min. Cardamom seed, crushed, 0.25 tsp., 10 min. Dash of Chamomile, 10 min. Clementine zest, 10 min. Mangrove Jack's M21 Belgian Wit yeast Mash grains in a sack for an hour @ 150 F. Mash-out @ 170 F for 10 min. Sparge per preference. 60 min. boil. Hop as indicated. HME & LME @ flame-out. OG 1.066 IBU ~ 19 SRM ~5
  10. Good stuff, Gopher. What homebrew do you serve with that?
  11. https://www.merriam-webster.com/words-at-play/is-boughten-a-word
  12. Hmmm.... I was wondering about this just yesterday. Is it possible to 'wear out' a LBK? I've always washed mine thoroughly with a soft cloth, soap and warm water immediately after bottling -- but maybe after 20 or 30 batches, time to retire them?
  13. Just a quick update for you @MiniYoda -- following a two-week fermentation and a 3-day diacetyl rest, I racked my mostly-grain Helles to another LBK @ FG 1.008 and returned to 50 F (the garage) for secondary fermentation/lagering. The hydro. sample is very good - soft, grainy, and malty.
  14. Not to get too far OT but I can sympathize with you & Creeps. After a summer of random bottle bombs and all too frequent over-carbs, I am ready to make a few process changes including using bottled, i.e. sterile water for my top-off volume, and using StarSan for my sanitizer. Like you said, there are too many variables to control, but I'm confident that we will eventually get to the bottom of this issue. 🍻
  15. recipe

    And here is the last mug of Doppelmunder -- sure gonna miss those Mr. Beer Seasonals!
  16. recipe

    I've been wondering what to do with an expired HME so I milled some grain and brewed up a Doppelbock for next Spring: Doppelmunder Import 2014 Summer Seasonal Dortmunder Export (best before March, 2016) Booster, ½ pack Pilsen malt, 4 oz. Munich Type I, 4 oz. Special B, 4 oz. CaraMunich Type II, 3 oz Carafa Special II (dehusked), 2 oz. Hersbrucker, 1 oz. 10-min. boil Mangrove Jack's M84 Bohemian Lager yeast OG was 1.074
  17. Perle + Hallertau?
  18. Last bottle of Abbey Quad -- this one will get brewed again. 🍻
  19. Just finished amping-up the Mr. Beer Abbey Dubbel recipe with Belgian specialty grains and some candi sugar: Bewitched Amber Ale craft HME BrewMax Smooth LME Belgian Dark Candi sugar, 0.5 lb. Abbey malt, 4 oz. Munich Type I, 3 oz. CaraBelge, 3 oz. Special B!, 3 oz. Crystal hops, 0.5 oz, 5-min. boil Safbrew Abbaye yeast OG: A little light @ 1.070 Recipe notes: When brewing beer at 0400 on a Sunday morning, I strongly recommend milling your grains the night before. I will remember to do that next time.
  20. recipe

    Back in June, @MichaelL had a Double Bag from Long Trail Brewing Co., a double-alt style beer. I thought it sounded like something I might like, so I crafted a mostly-grain version and, with only a few bottles left, waited until now to post the recipe. Old August Altbier Weyermann Munich Type 1, 2.0 lb. Weyermann Pilsener, 1.0 lb. BrewMax Pale LME, 1.1 lb. Chateau Biscuit, 0.25 lb. Melanoidin malt, 0.18 lb. Carafa Special II, 0.12 lb. Magnum, 0.25 oz., 45 min. Tradition, 0.5 oz., 20 min. Spalter Select, 0.5 oz., 5 min. Safale K-97 Dry Ale yeast Mash 60 min. @ 150 F. Sparge. 60 min. boil LME @ flame-out. Ferment cool, 60 F. OG 1.058 SRM 17 IBU 36 ?
  21. recipe

    No one seems to know for sure if the 'K' in Safale K-97 actually stands for "Kolsch," but this yeast does a really nice job @ 60 F. I will be interested to hear how your lager version comes out. ?
  22. Yeah, kinda forgot about Screwy's calculators -- I especially like the carbonation volumes-by-style chart.
  23. That's a handy link, thanks. I've never primed with anything other than table sugar until finally trying dextrose on my last batch -- curious if there will be any difference taste-wise.
  24. Nice spread of beers there -- $15 is a great deal on the Imperial Red too!?
  25. I have made some nice beers with a variety of MJ yeasts, but avoid Mangrove Jack's "M03 UK Dark Ale" yeast aka "M15 Empire Ale" yeast. I have had 3 batches now with horrible attenuation and/or off-flavors. The fact that MJ has rebranded this yeast several times now should have been my first clue.