2604 replies to this topic

[LeftyMPfrmDE]

this was supposed to be a 8% Baltic Porter fermented with 34/70. Between a new, poorly calibrated probe thermometer, and slippage in my grain mill, which were totally my fault for not catching it, this became a 5.6%..thing- it has subtle, malty flavor with notes of chocolate. a English Brown lager? but its drinking pretty damn well. A happy accident.

 

Edited by LeftyMPfrmDE, 30 March 2018 - 07:33 AM.

[Big Nake]

this was supposed to be a 8% Baltic Porter fermented with 34/70. Between a new, poorly calibrated probe thermometer, and slippage in my grain mill, which were totally my fault for not catching it, this became a 5.6%..thing- it has subtle, malty flavor with notes of chocolate. a English Brown lager? but its drinking pretty damn well. A happy accident.

That happens. I had a sort of English Blonde ale with Mo or GP, East Kent and Styrian Goldings, etc. and when I went to take the 1968 (or maybe 1028) out of the previous primary I could tell that it was contaminated... and the next beer was already being made. So I grabbed some S-23 out of the fridge and turned it into an English Lager!

[Poptop]

Post Church Good Friday Belgian Amber, like what any good Catholic would do

[Big Nake]

Gorgeous.

[Poptop]

With that glass a beer could taste like ass, but not in that glass

Edited by Poptop, 31 March 2018 - 01:47 PM.

[HVB]

Nice spring day... Rye pilsner time!

[Big Nake]

* chug *

[pkrone]

Post Church Good Friday Belgian Amber, like what any good Catholic would do

 

 

Excellent!  Happy Easter!   Sun's just setting here, so Lent is over!

[Poptop]

Happy Easter

[Poptop]

Nice spring day... Rye pilsner time!

Drezz, how does the rye play along? I'm thinking this is a great addition to a classic. Mind sharing the details?

[LeftyMPfrmDE]

This Pale ale has had a interesting journey- 87% Domestic 2-row, 8% Special Roast and 5% Belgium Aromatic. 4 oz of hops in the boil at 60, 20 minutes and a hop stand, (Columbus and Amarillo) and dry hopped with Simcoe and Amarillo. Fermented with Notty. Loving the malt profile, and want to sub out the Amarillo to Centennial next go at this beer; but when it was fresh, it had a definite APA flavor- now, its a couple months old, the fresh hop flavor has faded a bit, but the English yeast esters has settled in- and its more on par with a English pale ale. I'll call this one my intercontinental pale ale. At a modest 6.25%, good friday night beer- or Monday afternoon before you go to bed for work tonight 

 

[HVB]

Drezz, how does the rye play along? I'm thinking this is a great addition to a classic. Mind sharing the details?

Rye plays very well IMO.  The rye gives the beer a good mouthfeel so it is not a dry and crisp pilsner but it does not take away from the beer at all.  The flavor of the rye is there as well and I think plays very well with the spalt hops.  As this beer has lagered a bit it has gotten better and better.  I plan to make this one again.

 

Real simple recipe but I can post it if you would like.

[Poptop]

Thanks. I'd like to see the recipe if you're offering

[neddles]

English Bitter served on cask. Floor malted MO, Torrified Wheat, touch of midnight wheat for color. Finished with 21g of late Glacier and WY1469. Cheers.

 

[HVB]

Pour me an imperial pint please!

[pkrone]

I hope it's served warmer that what appears to be your current outside temperature.   heh

[neddles]

Keezer set to 52F!

[Poptop]

I’m jealous of the beer and back setting

[Big Nake]

Mmm, late Glacier is great. Looks excellent.

[positiveContact]

Post Church Good Friday Belgian Amber, like what any good Catholic would do

 

nice looking beer but every time I scroll by this pic I think there is a toilet in the background