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About LeRenardS13

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  1. Give this a try? I did it up as a variant of MrBeer's Bohemian Bronze recipe. Was actually part of the collaboration recipes. It turned out well. Personally it may be a recipe to brew for me again atleast. Bohemian Oktober ------------- Brewer: LeRenardS13 Style: American Amber Ale Batch: 2.40 galExtract Characteristics --------------- Recipe Gravity: 1.056 OG Recipe Bitterness: 27 IBU Recipe Color: 10° SRM Estimated FG: 1.014 Alcohol by Volume: 5.4% Alcohol by Weight: 4.3% Ingredients ----------- Briess DME - Golden Light 1.50 lb, Mr. Beer/Coopers Oktoberfest Lager1.87 lb @ flameout Hallertauer (Germany) - 0.50 oz, Pellet, 20 minutes Hallertauer (Germany) - 0.50 oz, Pellet, 12 minutes Mr. Beer/Coopers Oktoberfest Lager1.00 oz, Pellet, 5 minutes(@flameout) packet of the coopers yeast. it's probably going to ferment alot lower than 1.014, more like 1.010 or 1.008. Brewed Feb 24 2013, OG = 1.056 checked gravity on mar 8th 1.010 Bottled March 10th FG 1.010 = 6.02%ABV
  2. [attachment=11988]20130302_200605.jpg[/attachment] Very nice brown. will definitely repeat this recipe. Don't know if I'll go with honey for priming next time though. It didn't seem to turn out well in some of the bottles.
  3. [attachment=11987]20130307_200704.jpg[/attachment] Yum, so much orange.
  4. Well....after 3 weeks carbonating, and a week in the fridge, this beer tastes AMAZING. Wow great wheat and citrus flavours and aromas. It cleared really well for not conditioning long. I must say I was scared something was wrong with this beer when I bottled it, but it turned out very very nice. I will be repeating this recipe. It's very much a belgian blonde. Has some but not a ton of esthery aromas and flavours. The munich yeast gets a thumbs up in my opinion. Had some with an orange slice tonight, and it's even better. I will add pictures asap.
  5. With every bottle gone now. I am finally gonna post a picture. Good smooth semi-session beer. Not too hoppy, not too malty. Yumm yumm. [attachment=11538]20130203_163806.jpg[/attachment] The picture is a little dark, it was a bit lighter, and blood red.
  6. Last bottle of this batch. Yum, I loved it, everyone loved it. Next iteration I'm definetely gonna add more hops during flavour portion of the boil. Maybe up the abv a tad as well. Otherwise this was a fantastic first brew for me and I will definitely be making it again. [attachment=11537]20130222_193235.jpg[/attachment]
  7. First taste, nice body on this, cascades have added a light flavour and light aroma, I would consider this a mid body/balanced beer. No alcohol bite at 5.8%, colour is very very dark blood red, almost looks brown til you hold it to light. All friends who have tasted this have really liked it. I will throw up some pics in the next few days.
  8. First tastes are fantastic, great flavour from the cascades, floral/citrus aromas but a little watery aftertaste. No alcohol bite, very smooth for a 6.2% abv. Carb is a little low, but I'm just being impatient, only gave it 3 weeks to carb and 2 days to chill. I have a few bottles still at room temp, will fridge them in another week, and will throw up a picture after some bottles have had more time in the fridge to clear up and look better on cam.
  9. Bottled this on Feb 1st Fg = 1.011 = 5.2% abv Bottle primed Had a very very citrus smell, almost acidy, and also very very citrus/acid taste. I'm hoping it didn't get infected, bottled anyways hoping it's the munich yeast and will condition out. I'm not sure, hoping someone can chime in as to what is going on. Please?
  10. Bottled lastnight after 22 days fermenting. FG = 1.011 for a final abv of 6.4% used 2.7 oz of pasteurized honey with water as a simply syrup to batch prime 8.5 litres. Letting this one carbonate for 4 weeks so it'll be atleast that long before another :gulp: update btw it had a nice caramel aroma and a great nut flavour, and just enough of an alcohol bite.
  11. Could we get someone to post this info please, rather than "Pming" it to each other?
  12. I mean obviously in conjunction with washing and sanitizing the orange pre zest.
  13. Throw it in a muslin sack and get it in the boil for atleast 10 min. That'll handle any sanitization, atleast that's to my understanding.
  14. Ty, I'm just hoping these first 4 turn out well. It'll keep my motivation up.
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