Jump to content
Mr.Beer Community

Bonsai & Brew

Community Members
  • Content Count

    3,537
  • Joined

  • Last visited

  • Days Won

    197

Bonsai & Brew last won the day on November 14

Bonsai & Brew had the most liked content!

Community Reputation

5,957 Excellent

6 Followers

About Bonsai & Brew

  • Rank
    Brewmaster

Profile Information

  • Gender
    Male
  • Location
    Black Hawk, SD
  • Interests
    Bonsai, Japanese gardening, beer-themed Haiku, and tagging Mr. Beer forum members that have not posted anything since 2012.

Recent Profile Visitors

8,314 profile views
  1. When crafting a recipe, I usually look at my inventory of yeast and work back from there. Figure out the style and brew something you enjoy drinking.🍻 You've got a nice supply of fermentables there but I would save the robust LMEs for another brew. Bewitched plays nicely into malty styles so you could definitely use up some of your light/pale extracts though. It might be a good time to ask the Forum for everyone's favorite Bewitched Amber Ale recipe... When in doubt, always partial-mash. Here are some other ideas: https://community.mrbeer.com/topic/36584-warlock-doppelbock/?tab=comments#comment-463879 http://support.mrbeer.com/support/solutions/articles/13000042781-heathers-scotch-ale-recipe-instructions
  2. Final brew day notes: I added a little more than half a tsp lactic acid near the end of the boil to target a pH of 4.5. OG was 1.053. K-97 fermentation wasted no time taking off and it looks like I have made beer.
  3. As I'm brewing this in real time, I will spare everyone pictures of boiling wort. Hop additions are as crafted with commando Magnum but hop-sacked Hallertau flavor/aroma additions.
  4. Surprisingly, once the cereal mash dilutes into the full mash, you will hardly notice any difference at all from using malted wheat. I was able to lauter (per usual) using the sink rinse attachment and recovered my pre-boil volume with no trouble. Of course with BIAB you can squeeze, strike, or otherwise manipulate your grain bag to get all those sugars, so a "stuck sparge" really doesn't come into play.
  5. Just a couple more rests before mash-out: about 20 min. @ 146 beta rest, then 20 min. @ 158 F for the alpha sacchs.
  6. Well done! That was a very easy-drinking and flavorful wit and thanks for sharing.
  7. While waiting for the protein rest, this is the perfect time to enjoy a beer. Who needs Hoegaarden when you can be enjoying a wonderful wit from Twocan Brewery?🍻
  8. What a sticky, gooey mess! This is exactly what you want to add to the main mash to hit the first step, 134 F.
  9. Let's brew the raw wheat version including both cereal- and step-mashes. Cereal mash 1.5 lbs of double-milled raw wheat. Steep in 1 gallon of well water for 20 min. then bring to rolling boil to gelatinize the starches. Boil 25-30 min.
  10. Here's what I've got so far based on very limited research: Munster Altbier 2-gallon, Mash-in-Sack Weyermann Pilsner, 2.2 lb. Wheat (malted, or raw via cereal mash), 1.5 lb. Weyermann Acidulated malt, 0.2 lb (late mash addition) Weyermann Melanoidin, 0.18 lb. Magnum FWH, 0.2 oz., 50 min. Hallertau, 0.5 oz., 15 min. Hallertau, 0.25 oz., 5 min. Yeast nutrient Safale (you guessed it) K-97, fermented cool OG 1.053 IBU 30 SRM 6
  11. I'm just a little surprised that I liked this post before @MRB-Pat, @MRB-Robert, @MRB-Tyson, @MRB-Zach, or @MRB-Rick did.
  12. My favorite trick is to mini-mash the MRB Craft/Seasonal refills into a 3-4 gallon batch but I have yet to try this with WDA. Maybe a Schwarzbier, Czech dark lager, etc. would be the way to go but we'll see.
  13. When I receive my free WDA next week, I plan to chuck the MRB yeast and ferment with a fresh alternative Fermentis yeast -- still trying to come up with a Dark Ale recipe that has not been tried yet.
  14. Where do you get your Munich 20L?
×
×
  • Create New...