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atomeyes wrote:brewing a Grinchmas holiday porter.
never really use loose spices when i brew, so i'm iffy on the quantities to add.
looking at 1 g of nutmeg, 5 g on cinnamon and maybe 5 g of ginger (to a 5 gallon brew) at 1 min.
Those spice amounts are probably pretty good to start. You won't have to worry about over spicing, and you can always make a tincture with any of them you feel are lacking and add it before bottling.
Also what about vanilla? one vanilla bean would probably round everything out nicely.
atomeyes wrote:brewing a Grinchmas holiday porter.
never really use loose spices when i brew, so i'm iffy on the quantities to add.
looking at 1 g of nutmeg, 5 g on cinnamon and maybe 5 g of ginger (to a 5 gallon brew) at 1 min.
Those spice amounts are probably pretty good to start. You won't have to worry about over spicing, and you can always make a tincture with any of them you feel are lacking and add it before bottling.
Also what about vanilla? one vanilla bean would probably round everything out nicely.
yeah, thinking about vanilla after fermentation. will taste it first. trying to keep it like gingerbread, so vanilla doesn't make that much sense from that point of view.
squeaky wrote:I just set out to do a Cascadian Dark and maybe a stout, only to discover I forgot to order 2-row when I got the rest of my grain bill.
Next weekend, I guess.
Got my 2-row. Brew's on for tomorrow.
A friend of mine got me a strain of Brett from the lab he works in. I'm thinking of using it for a gallon or two of the BIPA just out of sheer curiosity. Anyone have any thoughts on the best way to go about it? I was thinking of adding it to the secondary, but I'm open to ideas. This will be my first time playing with Brett.
squeaky wrote:I just set out to do a Cascadian Dark and maybe a stout, only to discover I forgot to order 2-row when I got the rest of my grain bill.
Next weekend, I guess.
Got my 2-row. Brew's on for tomorrow.
A friend of mine got me a strain of Brett from the lab he works in. I'm thinking of using it for a gallon or two of the BIPA just out of sheer curiosity. Anyone have any thoughts on the best way to go about it? I was thinking of adding it to the secondary, but I'm open to ideas. This will be my first time playing with Brett.
Do you know what strain it is? Without knowing much about it, adding it to secondary or pitching it along with sacch would be your safest bet.
it's going to be warm this weekend. my friend's having a hawaiian party in Feb. thinking of brewing a 8% amber with pineapple, ginger and toasted coconut. kind of like Spearhead, but actually good.
also looking at brewing a brett brux blonde next. and a lambic, when i have the courage.
atomeyes wrote:it's going to be warm this weekend. my friend's having a hawaiian party in Feb. thinking of brewing a 8% amber with pineapple, ginger and toasted coconut. kind of like Spearhead, but actually good.
also looking at brewing a brett brux blonde next. and a lambic, when i have the courage.
how are you thinking of doing the pineapple? just juice during/post fermentation? Also do you think you will be able to get enough pineapple flavour into the beer without making it too acidic?
atomeyes wrote:it's going to be warm this weekend. my friend's having a hawaiian party in Feb. thinking of brewing a 8% amber with pineapple, ginger and toasted coconut. kind of like Spearhead, but actually good.
also looking at brewing a brett brux blonde next. and a lambic, when i have the courage.
how are you thinking of doing the pineapple? just juice during/post fermentation? Also do you think you will be able to get enough pineapple flavour into the beer without making it too acidic?
either a 30 min addition to the boil or i'll reduce it in a saucepan first and add it to boil.
i know what you're saying about the acidity. not panicky.
