Thanks for the link. Looks like some reading to do when I am done with the Landlord attempt.
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Thanks, Jeff. I was able to get a fresh pack of 1469 Yorkshire and 12 pounds of Golden Promise. The recipe I found earlier today (Kristen England) called for 1/4 pound of dark crystal for 5 gallons. I will be using 3/4 pound of Crisp 120 for 10 gallons. Beersmith calculates this at 8.5 SRM. He also uses a pound of dextrose in five gallons, but it sounds like you would think that's not a good idea. Would this make it too dry in your opinion?
I've got Fuggles for 60 minutes, E.K. Goldings for 45 and Styrian Goldings at 5 minutes, about 35 BU's.
Thanks again for the help.
I wish I had some of that apple juice.
I'll just say, for my taste, excessive hops (especially C hops) clash big time with spicy belgian yeasts. IMO you are best going moderate with hops using them to accentuate the other flavors, don't dominate or clash with them.Not me. I like to go with Denny's recommendations and use C hops. Rye also is a nice touch in a Belgianish AIPA.
Probably not at all what you are looking for but I just aged a 10.5% belgian specialty ale on home toasted cherry wood chips and while I didn't get a lot of wood character I was shocked at how much actual cherry aroma and flavor came though. Only the faintest hint of wood.
Not what I'd look for in this beer but cool nevertheless. How much toast did you put to the chips and how long of a soak? I keep meaning to get around to some experiments with fruit wood and smoke beers. Oh, speaking of cherry - I've been messing around with mahleb in my cooking lately with awesome results (drew has a mahleb beer in the latest zymurgy that looks tasty) guess it's time I try it in beer. cheers, j
I've seen some water profiles for Pilsners where all the elements are in single digits. That is why I got 12.5 gal of distilled water....just in case.
+1. "Lagering" by definition happens at near freezing temperatures. 48F is not near freezing.
Changed my plans when I noticed WY1469 was available again. Couple different batches of bitter coming up! Love this stuff!