96 replies to this topic

[DuncanDad]

Here is one of the BB tried and true recipes I thought I would share with all of you. I think that this last batch was the best ever so I'll give you that variation. 5 gallonsGrain:13# Ida Pils3# orange blossom honey1# Clear Belgian candi sugar (sugar1# Honey malt.5# carapilssingle infusion mash at 150 degrees for 1 hourhops:2 oz hallertauer 60 min =26 ibu'sspices: 1.5oz. orange peel1.25oz. corriander.5oz. Ginger rootIrish mossspices and moss added in the last 15 minutes of the boilAdd honey in while chilling at 180 degree mark (very important)Yeast is wyeast 3787 with a starter. Have never used anything else on this beer so I cannot suggest any subs. I'm sure anyting belgianish would be fine. Now you HAVE !!! to let this on set. Seems like 4-5 months at least. The longer it sets the smoother and more "stupid" it gets. Meaning it gets smoother and easier to drink, and will get you into trouble. On this last one I am down to the last couple of bottles. It is 8 months old and really hitting it's prime.Starting gravity will be around 1.090 and finish about 1.014-1.018. if you have any problems getting it to drop put in some champaigne yeast and watch it closely.You may find this one to be a little "hot" (alcohol) at transfers. very normal, RDWHAHB.

Edited by DuncanDad, 26 March 2009 - 07:33 PM.

[BrianBrewerKS]

I've put off brewing this for quite awhile. Someday I'll give in though....someday.

[Kremer]

I would like to try that sometime.

[Kremer]

Promash attached, trying zipped this time.

[DuncanDad]

thanks dude.Let me know if there are any other recipes you need from the other place.

[Rustybrew]

I made a batch of this using T58 dry yeast about 7 months ago. It is just now starting to really get good. I am going to keep giving it more time though.

[chuck_d]

What about primary temperature on this one? What do people use? This has been on my list of recipes I want to try for awhile now, and I think I'll get around to it this Spring/Summer so it's ready for the Winter.

[dagomike]

Had some of this brewed by the man himself at NHC last year. Tasty.

[ANUSTART]

I think this has been discussed on the defunct board, but I can't see that discussion now. What form should the ginger root be? Minced in a jar, chopped fresh, dried? I'm assuming the corriander is just cracked like you would do a wit.

[Mashman]

I'm pretty sure it calls for candied ginger.Mashman

[pods8]

Well its a little farther down on priority but this one is going on the list.

[HarvInSTL]

I'm pretty sure it calls for candied ginger.Mashman

That is correct. I'll see Alpha Male (Jeff) tomorrow for the second part of a group brew to fill a Buffalo Trace barrel. I'll ask him to head over here to double check the recipe.

[drewseslu]

Candied really is the way to go.

[MyaCullen]

thanks dude.Let me know if there are any other recipes you need from the other place.

Jimvy QSS would be a good one, I have my modified version in Promash, but the original thread contained a lot of variations that people had tried.

[MyaCullen]

I think this has been discussed on the defunct board, but I can't see that discussion now. What form should the ginger root be? Minced in a jar, chopped fresh, dried? I'm assuming the corriander is just cracked like you would do a wit.

hmm I seem to remember him saying he had tried all different kinds and had settled on fresh grated. his other lemongrass ginger beer used candied ginger though IIRC.

[Alpha Male]

Thanks for mnoving this recipe over for me guys. primary temps: my basement is pretty consistant 65-68 deg.f so 65-68 deg.f ginger: I settled on candied/caramelized ginger. I take the slices and shave them to increase surface area.Jeff

[Alpha Male]

Thanks for moving this recipe over for me guys. primary temps: my basement is pretty consistant 65-68 deg.f so 65-68 deg.f ginger: I settled on candied/caramelized ginger. I take the slices and shave them to increase surface area.Jeff

[jammer]

thanks dude.Let me know if there are any other recipes you need from the other place.

Do you have the original posting of the Flat Ass Tired Recipe (Fat Tire Clone)?

[earthtone]

This one is incredible, just fantastic. Samples I have tried thus far have been surprisingly drinkable and mine went from 1.096 to 1.010!! Chuck_d: I actually ramped mine up 78df over the first 4 days of fermentation and then fed it two honey additions. There is a wicked yeast character to mine, no hot alcohol at all. I'd say don't worry if it creeps up a little on you, though obviously it works at 65-68 as Alpha has been making the stuff more than anyone else I bet!

[Gumbo Leviathan]

I *so* have to try this...*drools*