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Topics - Hella Hazy

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Beer Recipes / 'Black witbier'
« on: May 15, 2017, 12:54:26 AM »
Hi all,

I'm working on a concept beer - a 'black witbier.' The basic idea is to be a witbier but black in color (which I realize is an oxymoron), with minimal roast of course and with a heavy charge of anise to give it a strong black licorice impression in addition to coriander/orange peel. I've heard people say tangerines work particularly well for witbiers so my recipe in the making thus far is as follows:

40% pils
33% flaked wheat
10% midnight wheat (550 SRM)
8% flaked oats
8% Munich II
Mash @ 153F
21 IBUs hallertau @ 60min
0.5oz of Indian coriander, zest of 6 tangerines, and 1oz star anise (crushed) at T-5 minutes before end of boil.
Ferment with WLP410 Belgian Wit II at 68F

Note I am a man who LOVES black licorice so if 1oz of star anise sounds like way too much to you... I might be in the right ballpark for my tastes ;)

Any thoughts? Thanks!

General Homebrew Discussion / Mt. Rainier hops discontinued?
« on: October 20, 2016, 06:35:41 PM »
Hi all,

I was wondering if anyone here has used Mt. Rainier hops?  I was thinking with the licorice descriptor that they would work well in a Black IPA, but it took me forever and a day to find a shop that still had them in stock.

I then contacted YCH Hops to check about this variety's availability, and found out that the variety has been discontinued.

I'm kind of sad.  I always feel alone as a lover of all things licorice, so I suppose it doesn't surprise me that a licorice-y hop like that wouldn't exactly be a top seller, but I was still looking forward to using it.

Was anyone else a fan?  I don't know how much of a voice we homebrewers have in the matter, but I'd sure like to see Mt. Rainier come back...

Other Fermentables / Mead finished below 1.000, tastes sweet.
« on: July 11, 2016, 07:44:04 PM »
Hi all,

So I've only ever made 2 meads, but I recently made a mead with orange blossom honey using the "TOSNA" nutrient addition method spelled out on  I was surprised at how well the fermentation went - I used Lalvin 71-B and my must went from 1.105 to 0.998 over the course of 2 weeks, and then I gave it another couple months to clear and condition.  Based on my calculations, this places me squarely in the 14.3% abv territory, which is about the alcohol tolerance of the 71-B yeast.

However, I was surprised at 0.998 FG just how sweet the mead still tastes.  I mean, it's not cloying by any means, but it is also certainly not what I would call a 'dry mead.'  I understand that alcohol content can distort gravity measurements and that there indeed must still be some fermentable sugar since it's still sweet to the taste, but still...

I guess my question is if I wanted to truly make a 'dry' mead, should I have used less honey in the first place and started with an even lower OG?

And if I could ask a second question, I'm thinking of making a melomel next.  I will want it to be a true dry mead, so are there any particular fruits that tend to work better than others in dry mead?  I was thinking cranberries so I can make something nice for Thanksgiving, but I was worried that the sour tannic tartness of the berries might be too much in a truly dry mead.

Thanks, sorry for the wall of text!

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