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  1. #4671
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    I veered off the Marzen quite a bit and went fully into the Irish Red specifically because I found I liked the sweet caramel-toffee more. The BJCP style guide still lists toffee as a "rare" flavour in the IRA and I don't specifically brew with toffee in mind, but caramel and malty sweetness for sure, with a slightly roasted finish in the end.

    I'll probably be giving my IRA it's first test tomorrow. It's carbonating and I just really, REALLY hope it comes out OK.

  2. #4672
    Quote Originally Posted by Toxxyc View Post
    I veered off the Marzen quite a bit and went fully into the Irish Red specifically because I found I liked the sweet caramel-toffee more. The BJCP style guide still lists toffee as a "rare" flavour in the IRA and I don't specifically brew with toffee in mind, but caramel and malty sweetness for sure, with a slightly roasted finish in the end.

    I'll probably be giving my IRA it's first test tomorrow. It's carbonating and I just really, REALLY hope it comes out OK.

    Looks at IRA recipes - wonders why I have brewed 30 odd batches now and some extreme beers and not brewed this!!!!

    Think I will add this to the list and near the top! Will grab the recipe from my Brewing Classic Styles book (cannot recommend this book enough!)

    The smoked smore porter (imperial pastry porter) turned out great! will be aging that and cracking the first one in December - just to note I added roasted cocoa nibs and roasted marshmallow and I can taste the chocolate and marshmallow which I was not expecting at all.

    SSP.jpg

    Marsh.jpg
    Roast nibs.jpg

    If you are ever bored here is the recipe also has 60ml whisky with 4g vanilla beans and 120g lactose

    SMP RECIPE.png
    Last edited by Snyper564; 18th November 2021 at 12:01.

  3. #4673
    Quote Originally Posted by Snyper564 View Post
    Looks at IRA recipes - wonders why I have brewed 30 odd batches now and some extreme beers and not brewed this!!!!

    Think I will add this to the list and near the top! Will grab the recipe from my Brewing Classic Styles book (cannot recommend this book enough!)

    The smoked smore porter (imperial pastry porter) turned out great! will be aging that and cracking the first one in December - just to note I added roasted cocoa nibs and roasted marshmallow and I can taste the chocolate and marshmallow which I was not expecting at all.

    SSP.jpg

    Marsh.jpg
    Roast nibs.jpg

    If you are ever bored here is the recipe also has 60ml whisky with 4g vanilla beans and 120g lactose

    SMP RECIPE.png
    the version in classic styles got me the closest of all my attempts.I just upped the roast malt slighty to get a darker ebc

  4. #4674
    Senior Member JIGSAW's Avatar
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    Doing a quick SMaSH (for the warmer weather we're having) ....

    Pilsner + 20g Galaxy to 25IBU
    Just to get something in the 2nd keg .... I tend to drink as little more this time of year

    Also nothing complicated ... mash at 66 ... pull bag ... boil for 30min and add hops after boiling for 20min ....

    I might make a few like these in the next couple of weeks.
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  5. #4675
    Quote Originally Posted by JIGSAW View Post
    Doing a quick SMaSH (for the warmer weather we're having) ....

    Pilsner + 20g Galaxy to 25IBU
    Just to get something in the 2nd keg .... I tend to drink as little more this time of year

    Also nothing complicated ... mash at 66 ... pull bag ... boil for 30min and add hops after boiling for 20min ....

    I might make a few like these in the next couple of weeks.
    Sounds like a plan. Let us know if it turns out peachy

  6. #4676
    Senior Member JIGSAW's Avatar
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    I see what you did there
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  7. #4677
    I often do something similiar, especially this time of the year.
    Everyone must beleive in something, I beleive I'll have another beer

  8. #4678
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    I'm also planning a few more beers this time of year. Not only for me, but more visitors and family and friends typically means more beers are being consumed. I'll also be doing a few Pilsners, albeit a bit more complicated. I'll add dextrin malt for sure, I'll probably be bittering with Magnum and then add a flameout hop addition of something like Saaz.

    I'm going to try a split batch as well. Since I brew 50l batches I'll do enough wort for two fermentation - one with Lutra and then one with a true lager yeast, I'm thinking Diamond. Fermented side-by-side, both in their peak temperatures. I'll then keg both, and we'll see how they turn out!

  9. #4679
    Opened my German Pils the weekend.
    One of the best lagers I have brewed in a long time.
    Had way to many Saturday night.

    Hallertau Hersbrucker at 5 minutes
    Southern Aroma at flameout.

    MJ M84 yeast
    Everyone must beleive in something, I beleive I'll have another beer

  10. #4680
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    Actually thanks for that, BeerHolic. The mention of Hallertau made me remember I REALLY want to brew a beer with Tettnanger and Mittelfrueh a bit. I used it a few times before and it kind of took a back seat to Saaz, but I'm looking for that flavour again. Will rather do my lager/Lutra with it.

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