« on: November 19, 2010, 05:36:44 PM »
I am brewing Janet's Brown Ale on Sunday, and Pecan Porter on Thanksgiving Day.
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Just booked my room in the Royal Palm tower. Supposedly the biggest rooms and the closest building to the convention center.Sweet. I booked blindly and chose the tower!
So I have recently come across a recipe for Lagunitas IPA, which I would really love to try and recreate.
The only issue is, the recipe is designed for all grain brewing. I am only 4 brews deep in my homebrewing career and not quite ready for the whole grain brewing yet. Does anyone have any idea how to convert this recipe to extract brewing? I usually use coopers liquid malt extract and add in specialty grains. I know it wont turn out exactly the same, but I am just looking to get practice using a delicious blend of hops without intense bitterness. Anyway here is the recipe.
10.9 lb - 2 row pale malt
.87 lb - malted weat
.82 lb - munich malt
.55 lb - crystal 60
1.3 lb - crystal 10
4 grams Summit pellets (60 min)
10 grams Horizon (60 min)
23 grams Willamette (30 min)
11.5 grams Centennial (30 min)
34 grams Cascade (1 min)
21 grams Cascade (dry hop)
21 grams Centennial (dry hop)
Also, they mentioned this recipe is for 6 gallons at end of boil... What does that mean? That is just 6 gallons total right?
I use a 6 gallon carboy and brew 5 gallon batches.
Sorry for the novice questions, but I would really appreciate any advice!
Post counts, and titles based on them, are stupid in my opinion. Just because you type a lot or have a lot of excess time on your hands, doesn't make you a better brewer.Yes it does. Look at Denny!
Perhaps the question one should ask themselves while at a brewpub..."Do I want to order a MGD or do I want to order a Munich Helles" as crafted by the brewpub. I personally believe 99% of the folks that are reading this right now will choose the Helles and the other one percent are surfing the web and don't even know what a Munich Helles is.
I grew up in a German town full of Meiers (Kohlmeiers, Sultemeiers, and plain old Meiers) and Steins, etc. I still can't do the "I before E" thing correctly. Damn Germans. I'm an English major, too, and my teachers couldn't understand why I got it confused.Funny that this topic was started by a guy who said this (my emphasis):I've always thought that it did add a slight honey taste to the beer, but I really wonder how much of that is psychological. I've done enough study of how preconceptions effect perception to be skeptical of my own tastings when it isn't done blind. And I haven't done that with honey malt.
Maybe they need to change that pie chart to include audio post production types . . .
I was an English major in college, and that's one I still get wrong almost every time!
I'm not against adjuncts, just against rice.So you wouldn't drink a Trade Winds from The Breuery because he uses rice?
It brings nothing to the table
Yeah, if brewing was more of a concern than hanging with Morimoto and getting to develop recipes with him and eat his food!I'd rather hand with Morimoto, too.