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Forgot to post my latest rauchbier.... It's Pecan Smoked Alt.
Two is better than one...
FYI
Single infusion mash 60 minutes.
5lbs pale malt
5lbs pecan smoked pale malt.
1/2 lb slow roasted pale malt.
2 oz Mt Hood @60 minutes.
Pitching S-05. Using normal fermentation temp of 65F.
This beer is spunded at 20psi at 64F.
Spunding is a cool and fast way to carb your beer. I started the spund on the 4th day after pitching. It finished up in the keg.
That's why you get a killer head. It's so dense and stays that was all the way down the glass. Short of sucking the foam.
Two is better than one...
![IMG_20190403_201150.jpeg IMG_20190403_201150.jpeg](https://cdn.homebrewtalk.com/data/attach/561/561350-IMG-20190403-201150.jpeg)
![IMG_20190328_213643.jpeg IMG_20190328_213643.jpeg](https://cdn.homebrewtalk.com/data/attach/561/561351-IMG-20190328-213643.jpeg)
FYI
Single infusion mash 60 minutes.
5lbs pale malt
5lbs pecan smoked pale malt.
1/2 lb slow roasted pale malt.
2 oz Mt Hood @60 minutes.
Pitching S-05. Using normal fermentation temp of 65F.
This beer is spunded at 20psi at 64F.
Spunding is a cool and fast way to carb your beer. I started the spund on the 4th day after pitching. It finished up in the keg.
That's why you get a killer head. It's so dense and stays that was all the way down the glass. Short of sucking the foam.
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