Originally posted by jakeslouw
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Originally posted by Jaquesdrum View PostI recently moved into a new place that has a big lemon tree in the yard. Lemons are almost ripe so I’m thinking of doing an American “lemon wheat” beer. My only worry is what sort of hops to go for and how much. Any suggestions?
american over-hop so I'd use tons as an aromatic in the whirlpool or secondary
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I’ve been told that fermented lemon juice is not very appetizing in beer so I’m going to make a standard American wheat beer but without the overboard hopping rates that they normal use. Once fermentation is finished I’ll rack the beer over to secondary and let it sit on some pre-boiled lemon zest for a week or so to see how it turns out. Considering Citra, cascade, Sorachi Ace or Mandarina Bavaria for the hops.
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I’ve been told that fermented lemon juice is not very appetizing in beer so I’m going to make a standard American wheat beer but without the overboard hopping rates that they normal use. Once fermentation is finished I’ll rack the beer over to secondary and let it sit on some pre-boiled lemon zest for a week or so to see how it turns out. Considering Citra, cascade, Sorachi Ace or Mandarina Bavaria for the hops.
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I think I'll look into making this: http://skeeterpee.com/recipe
But just slightly cut back on the sugar.
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Last night (after quite a few beers) I decided that I will quickly create an Imperial Stout Recipe.
This morning I weighed out my grains and was shocked to realize that the amount of grains that I had decided to use is slowly filling up a 25 liter bucket. I eventually ended up with two buckets, each 3/4 full. My total grain bill is a shocking 21 kg!
Now, add insult to injury... my mashtun cannot handle that amount of grain, so I have to do two mashes just to get the wort for one beer.
I have a suspicion that my calculations will be incorrect and that I will have more wort than needed, so I may have to boil longer to get the desired volume.
Today is going to be a long brewday...
The OG of the beer should be around 1.160. This beer will be bottled and stored for a year or two.
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Originally posted by Toxxyc View PostI think I'll look into making this: http://skeeterpee.com/recipe
But just slightly cut back on the sugar.
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Originally posted by Toxxyc View PostI think I'll look into making this: http://skeeterpee.com/recipe
But just slightly cut back on the sugar.
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Originally posted by Toxxyc View PostI think I'll look into making this: http://skeeterpee.com/recipe
But just slightly cut back on the sugar.
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Originally posted by jakeslouw View PostI think you cocked that recipe up. You should be closer to 16kgs on a 20L batch. It's still a shitload of barley.
How will you ferment that? What yeast? You'll need about 3 packs of dry yeast or 6 vials of liquid yeast.
I used SO4 and London ESB.
Still, a fun day overall and the beer is VERY actively fermenting!
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