The Bar Towel

Bottled up a Christmas spiced robust porter that clocked at around 8%. Dates, figs, raisins, orange peel, cinnamon, nutmeg, ginger. vanilla. It was smelling and tasting pretty good out of the bucket - looking forward to this one in a couple weeks!

For tomorrow..

Rye IPA, 11 gallons, OG ~1.068, IBU ~75

12 lbs. Vienna
12 lbs. Munich
6 lbs. Rye Malt

3 oz. Magnum @ 60 min.
1 oz. each of Simcoe/Amarillo @ 15 min.
1 oz. each of Simcoe/Amarillo @ 7 min.
1 oz. each of Simcoe/Amarillo @ flameout
1 oz. each of Simcoe/Amarillo dry hop

US-05

Mash @ 153F. Ferment @ 64F.

Hope you have some rice hulls for all that rye malt!

just mashed in:

5 gal

10 lbs 2 row
1.5 lbs Caramunich

2.5 lbs of amber honey to be added at flameout

90 min boil

1.5 oz Nugget @ 60min
2 oz Galaxy @ 5min
2 oz Galaxy @ 2min
2 oz Galaxy @ flameout

US05

Matt, that sounds fantastic!

markaberrant wrote:Matt, that sounds fantastic!

its happily bubblin away in the basement and most of my house smells like hops

matt7215 wrote:

markaberrant wrote:Matt, that sounds fantastic!

its happily bubblin away in the basement and most of my house smells like hops

tasted awesome on the transfer to secondary, currently sitting on 4 oz of Galaxy for dry hop

I actually cut back on the fermentables in that Braggot...

6 lbs Gambrinus ESB
4 lbs Honey Malt
10 lbs Local Buckwheat Honey

IBU~33 (only bittering hops)
OG~1.105
FG~1.015
abv~12%

Even so, the Notty dropped out in the bottle and I don't think it's going to carb.

I might experiment with a couple bottles in the furnace room, just to see if the extra heat will wake them up!

I don't mind still mead, but this is boardering on flat beer. I wish I had a least aged it on some oak to round out the flavour.

I'll certainly hang onto some bottles and see how it ages, but 6.5 gallons is a lot! Maybe a 50/50 mix with soda water would make a nice 6% Malternative for the summer?

A Mild.

Decided to brew my first ever imperial stout. heres the recipe.

13 lbs canadian 2 row
3 lbs brown malt
1.5 lbs flaked oats
1 lb c80
.5 lb roasted barley
.5 lb dark chocolate
.5 lb Black malt

1oz Galena at 60min
1oz Galena at 30min
2oz Cascade at 5min

OG 1092 IBU 55

I ended up still have a high gravity on my run off at kettle full, so I ran off an extra 1 Gallon. I took this and boiled it on the stove to condense it to .5 gallon. Than added it back at flame out. Looking forward to trying this.

I might try and age half of this batch on oak with some bourbon. Anyone have experience doing this? suggestions appreciated.

phat matt wrote:Decided to brew my first ever imperial stout. heres the recipe.

13 lbs canadian 2 row
3 lbs brown malt
1.5 lbs flaked oats
1 lb c80
.5 lb roasted barley
.5 lb dark chocolate
.5 lb Black malt

1oz Galena at 60min
1oz Galena at 30min
2oz Cascade at 5min

OG 1092 IBU 55

I ended up still have a high gravity on my run off at kettle full, so I ran off an extra 1 Gallon. I took this and boiled it on the stove to condense it to .5 gallon. Than added it back at flame out. Looking forward to trying this.

I might try and age half of this batch on oak with some bourbon. Anyone have experience doing this? suggestions appreciated.

I woulda gone for way more IBUs and a higher OG, but looks good.

Sure, age it on bourbon and oak, what kind of suggestion do you want? I like american heavy toast oak cubes for a RIS, soak in some bourbon, add to secondary.

phat matt wrote: I might try and age half of this batch on oak with some bourbon. Anyone have experience doing this? suggestions appreciated.

-buy oak
-boil the oak (10 min)
-put oak in a sealable container (mason jar, tupperware)
-cover oak in bourbon
-seal container
-place container in your fridge for ~ 1 month
-empty contents of container into a carboy
-rack imperial stout into carboy
-taste every couple week until youve reached your desired level of oakiness
-bottle

markaberrant wrote:

phat matt wrote:Decided to brew my first ever imperial stout. heres the recipe.

13 lbs canadian 2 row
3 lbs brown malt
1.5 lbs flaked oats
1 lb c80
.5 lb roasted barley
.5 lb dark chocolate
.5 lb Black malt

1oz Galena at 60min
1oz Galena at 30min
2oz Cascade at 5min

OG 1092 IBU 55

I ended up still have a high gravity on my run off at kettle full, so I ran off an extra 1 Gallon. I took this and boiled it on the stove to condense it to .5 gallon. Than added it back at flame out. Looking forward to trying this.

I might try and age half of this batch on oak with some bourbon. Anyone have experience doing this? suggestions appreciated.

I woulda gone for way more IBUs and a higher OG, but looks good.

Sure, age it on bourbon and oak, what kind of suggestion do you want? I like american heavy toast oak cubes for a RIS, soak in some bourbon, add to secondary.

I was just wondering about different peoples procedures for getting it ready. no need to be a dick about it.

matt7215 wrote:

phat matt wrote: I might try and age half of this batch on oak with some bourbon. Anyone have experience doing this? suggestions appreciated.

-buy oak
-boil the oak (10 min)
-put oak in a sealable container (mason jar, tupperware)
-cover oak in bourbon
-seal container
-place container in your fridge for ~ 1 month
-empty contents of container into a carboy
-rack imperial stout into carboy
-taste every couple week until youve reached your desired level of oakiness
-bottle

Cool I will give this way a try. Thanks for all the help.

An IPA! - from BrewHouse kit...only added about 2.5L of extra water...rehydrated and pitched the coopers yeast. Had a high OG - just pitched the yeast about 8 hours ago...no activity yet, but it is 60 degrees in the basement.

Man! I love it when I can post in this thread!