5 replies to this topic

[cavman]

Well here it is:: All GrainBatch Size: 5.00 galBrewer: Chris Cavanaugh Ingredients Amount Item Type % or IBU 9 lbs Vienna Malt (3.5 SRM) Grain 94.74 % 8.0 oz Special B Malt (180.0 SRM) Grain 5.26 % 1.00 oz Cascade [5.50 %] (60 min) Hops 20.1 IBU 8.00 gal Boston, MA Water 1 Pkgs Safale US-05 (Fermentis) Yeast-Ale 1 Pkgs Sour Mix 1 (White Labs #WLP655) [Add to Secondary] Yeast-Ale Beer Profile Est Original Gravity: 1.051 SGEst Final Gravity: 1.012 SG Estimated Alcohol by Vol: 5.01 % Bitterness: 20.1 IBU Est Color: 13.3 SRM Also gonna age with wine soaked charred oak.

[drewseslu]

Looks pretty good, I wouldn't waste Cascade on it though...

[MAZ]

I'd reduce your IBUs... 10-15 is plenty IMO. If you are worried, keep in mind you'll get some tannins from the oak.

[big harry deehl]

If I remember correctly, Rodenbach is 20% corn.

[Jimmy James]

I agree on the hop comments. You really don't notice the hops in these beers once they are in their prime. Also, I did use 20% flaked maize in my version, and another 20% of the grist was specialty malts (special b, aromatic, crystal) and the rest was Vienna I think, maybe a little Munich or Pils. I think you need a lot of special/xtal malts to leave behind stuff for the souring bugs to chew on. I don't think you need the corn per se, but you may want to bump up the xtal malts.