Jump to content
Mr.Beer Community

Bonsai & Brew

Community Members
  • Content Count

    3,447
  • Joined

  • Last visited

  • Days Won

    188

Everything posted by Bonsai & Brew

  1. I'm thinking Pre-Prohibition American Pale Ale -- Rahr 6-row, flaked corn, a little Crystal and fermenting with K-97. I grabbed a couple hop cones, checked out their lupulin and am picking up on some herbal notes, a hint of light sage, and some resiny aromas. This will be interesting...
  2. I'm still brewing mash-in-sack on the stovetop and have been doing step-mashes per your link to the Devil's Backbone mash schedule posted some months ago -- 20 min. at 136 F, 20 min. at 148, and 20 min. at 158 F. I don't know that it's made a noticeable difference in my all-grain recipes but I do enjoy the challenge of trying to hit those stops.🍻
  3. "The delicious Belgian malt flavor profile comes more from the rests in the mashing than from special, difficult to source, expensive malts." hmmm.....🤔
  4. Maybe, or set up an instrument at the lab to determine alpha acids? I'm assuming gas chromatographic analysis would work. You're gonna get me fired...🍻
  5. Yeah, both I think. Do you have a recipe for a fresh-hopped brew? It's a little tough here as I have no idea what the AA is on these hops but I will brew them fresh for sure.
  6. 2nd year crop of an unknown cultivar. Yes, they are growing on my downspout and yes, they are gonna get brewed!🍻
  7. I remember thinking when this recipe first came out that I need to brew it. Since it appears to be a post-MRB Josh R recipe, I wonder if he might recommend mashing a little 6-row along with the flaked corn/carapils and fermenting cool with a California lager yeast rather than S-04. I guess the only to find out is to @JoshR.🍻
  8. http://support.mrbeer.com/support/solutions/articles/13000050681-churchill-s-nut-brown-ale-craft-refill
  9. Great timing on this -- a friend just gave me a starter culture of WLP029 and I need to brew with it soon.
  10. Heavy stuff. The last time I read about bio transformation, that turned out to be the secret to New Belgium's Citradelic IPA.
  11. I'm looking forward to brewing my first 1-Gallon recipe this week, probably the Big Check Red Porter. It will also be the first time fermenting in glass.
  12. Feel free to bitter this style up to 30 IBUs, per the BJCP. That might actually improve this beer from "good" to "very good" (looking at the scoresheets that I just received back from a local comp.) 🍻
  13. I might start by partial-mashing the American Lager HME with 0.5 lb 6-row, 0.25 flaked corn, and the Victory/Crystal. For bittering, I'll need Qbrew to estimate IBUs, but I need to check Mr. Beer's recipe archive to see if they already have a Kentucky Common recipe.
  14. I think what @Creeps McLane was trying to convey is that my recipe is a Kentucky Common, which would be correct. The BJCP describes the overall impression of this style as a darker version of cream ale. As I've gotten a bit lazy with my recipe naming of late, that description just kind of stuck.🍻
  15. This one's for you, @MiniYoda. I've never been to Kentucky but they tell me that this was a popular style back in the day. Hop times are 45, 15 and 5 minutes. This tasty all-grainer turned out great but I'll find out at Sunday's Lost Cabin Homebrew comp if it appealed to BJCP judges. Entered in the historical category, they will probably group it with other Amber/Common-type beers for judging. I'll follow up with a score then. 🍻 Dark Cream Ale (2-gallon, Mash-in-Sack) Rahr 6-row, 2.25 lb. Flaked corn, 1 lb. Briess Victory malt, 0.12 lb. Briess Crystal 60, 0.12 lb. Weyermann Carafa II (Special), 0.04 lb. Mt. Hood, 0.25 oz. Cluster, 0 25 oz. Mt. Hood, 0 25 oz. Safale K-97 German Ale yeast Step mash grains 20 min. @ 132 F followed by 40 min. @ 152 F, adjusting pH to 5.3 with lactic acid (if necessary). Mash out @ 168 F for 10 min. Sprinkle sparge grain bag with hot tap water. Begin 45 min. boil, hopping as indicated. Chill wort to < 70 F. Pitch K-97, areate, and ferment cool for 2 weeks. Cold crash is optional. OG 1.043 IBU 19 SRM 12-14 ABV 4.5 - 5%
  16. The instructions do specify using clean scissors to open the hop packs so this must have been intentional. Earth-shattering!🍻
  17. I wasn't sure if Mr. Beer is advising a commando-style dry-hop either but I agree that for a 'malt guy,' this recipe gets brewed this summer. looking forward to all the recipes in this series!
  18. The new Day After Day IPA recipe released today looks great but the instructions forgot to include the oat flake steep. https://www.mrbeer.com/day-after-day-ipa ps no 2-row?
  19. All of my hops look just like yours -- "Golden," Nugget, and a couple unknown varieties are all popping up. Even so, I ordered Magnum + Mt. Hood rhizomes from Strange Brew just to make sure.
  20. You could always make a 1 gallon batch of 6% ABV CAL.
  21. Mr. Beer Pale/Golden LMEs work in a pinch to boost ABV. https://www.mrbeer.com/brewmax-lme-softpack-pale
  22. You're welcome. Did you notice how I let the other guys do all the heavy lifting before I swooped in with the easy part? Anyway, you've got a lot of us emotionally invested in this brew so good luck!🍻
×
×
  • Create New...