Sounds good. Otherwise I say brew what you will drink. I have had my Amber que'd up for a couple weeks so it a no brain'r
Made a strongish pilsner based lager. (Calling it - IT Takes a Pillager). Ready in mid June.Time for the weekend roll call:
I'm brewing a historic porter this afternoon after I kick off for the day:
[size=+2]1850 Whitbread London Porter[/size]
[size=+1]23-A Specialty Beer[/size]
Author: Durden Park Circle
Date: 4/21/09
Size: 6.0 gal
Efficiency: 80%
Attenuation: 75.0%
Calories: 212.88 kcal per 12.0 fl oz
Original Gravity: 1.064 (1.026 - 1.120)
|==============#=================|
Terminal Gravity: 1.016 (0.995 - 1.035)
|================#===============|
Color: 25.72 (1.0 - 50.0)
|================#===============|
Alcohol: 6.29% (2.5% - 14.5%)
|=============#==================|
Bitterness: 60.8 (0.0 - 100.0)
|=================#==============|
[size=+1]Ingredients:[/size]
5000 g Maris Otter Pale Ale Malt
1000 g Brown Malt
300 g British Black Patent
1.5 oz Galena (13.0%) - added during boil, boiled 60 min
1.0 ea Fermentis S-04 Safale S-04
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Dough In - Liquor: 4.0 gal; Strike: 166.49 °F; Target: 152 °F
01:03:00 Saccharification Rest - Rest: 60 min; Final: 152.0 °F
01:33:00 Lautering - First Runnings: 0.0 gal sparge @ 150 °F, 10 min; Sparge #1: 2.65 gal sparge @ 180 °F, 10 min; Sparge #2: 2.65 gal sparge @ 180 °F, 10.0 min; Total Runoff: 7.86 gal
[size=-1]Results generated by BeerTools Pro 1.5.2[/size]
Early crops of Belma (around 2013) had a subtle strawberry-like aroma and flavor and may not be for everyone. Not sure if that's still their expected profile.I got 11 lb of Belma at the So Cal fest last weekend and I brewed a single hop IPA to 65 IBU. Anyone have any experience with Belma?
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