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End of the Year Beer Review
2008 will be remembered (by me anyway 
) as the year i finally got my brew room up and running. Only a couple of brews this year as I have not been able to brew untill the stove in my brew room was wired in. (stove in the kitchen has a microwave over it, can't imagine having to clean it off after having boiled wort under it.) Any way 2009 is all about getting my supply up and going all grain in the spring.
Happy Holidays!
thirsty wrote:
]There are a lot of great brewers to steal base ideas- from Jamil Z to Curt Stock to BYO's 150 clones to Mike Warren's. Never know until you experiment.
Well crap. I guess I better get back into making good beers again so I can feed Thirsty more ideas if I am going to get credit like that.
brewchez wrote:
thirsty wrote:
]There are a lot of great brewers to steal base ideas- from Jamil Z to Curt Stock to BYO's 150 clones to Mike Warren's. Never know until you experiment.
Well crap. I guess I better get back into making good beers again so I can feed Thirsty more ideas if I am going to get credit like that.
R U holdin back on us brewchez? LOL. I've been bustin my brains trying to make good beer and all I had to do was make your recipes? OK so i';m not the brightest crayon in the box! I actually went to your website you use in your signurature and I plan on trying quite a few of the recipes you have posted on it. So I'm already getting things ready for 2009!
My motto as a brewer is: IF YOU CAN'T BEAT EM, COPY EM!
WOOHOO!
DC
Pretty lucky I took 2 months of from brewing or else I would have been over the limit, here's my list:
Mahogony Ale (American Brown Ale) x2
Ditchin' Out Oatmeal Stout
Cascade Wheat
Hallertauer Wheat
High Toast (American Brown Ale)
Unkel Dunkel x2
Kolsch
Bishop's American Pale
Big Bear Brown x2
Cache Best Bitter
The Great Divide American Pale x2
Oktoberfest
Hop Nectar (American IPA)
Oh My Goodness (Oak Aged American Stout)
16th Century (similar to a Schwarzbier)
Chiswick Bitter
Dave's American Pale
Good Day To Rye (American Rye Beer)
Bunga Toggles Barleywine
Sauvin Memorial Pale
Scott's Wit
Flander's Red
Good's English Pale Ale
Honey Porter
McCracken's Irish Red
My Oh Mild
Great Grizzly Imperial Brown
A Thousand Ships EIPA
Special Saison
Garage Tavern DIPA
Midnight Cafe (Coffee Stout)
The Great Pumpkin Ale
Alt Timers
Janet's Brown
Ah andrew, you have been quite the busy beaver! Seems you have covered a lot of territory as well without any repeats, and a ton of props for the names- well done, well done!
Whewww, andrew, what a list.
So, which would be your top choices?
thirsty wrote:
Ah andrew, you have been quite the busy beaver! Seems you have covered a lot of territory as well without any repeats, and a ton of props for the names- well done, well done!
Thanks man, it means a lot coming from another prolific brewer like yourself. I actually did repeat a few times the Mahogony, Unkel Dunkel, Big Bear Brown and the Great Divide have all been repeated several times.
Brewski, I'd have to say the Unkel Dunkel and the Big Bear Brown are my favorites but the Cache Best Bitter, the Mahogony, the Oktoberfest and the My Oh My Mild are also fantastic beers. I have to give props where props are due, though. Several of the better beers I've made as of late are based on Jamil's recipes. The guy knows his stuff. If any of you haven't done so already I strongly recommend the book Brewing Classic Styles and The Jamil Show.
Thirsty,
I have yet to brew a Dubbel, which just seems ludicrous since it's one of my favorite styles. I've had good Trippels but would probably take a good Dubbel over one any day. I was wondering if you would help a brotha out with a recipe or some technical advice on brewing, fermentation, conditioning etc. It would be very much appreciated.
Hey no problem. This http://www.brewingkb.com/recipes/belgia … -3261.html was a recipe I made up as a mix of a couple other recipes, I just kegged it and it looks and tastes fantastic. In retrospect, I think I used too much crystal so it finished too sweet at 1.030 and I didn't wait for it to really get lower, got impatient, wish I had waited. This is what it looks like now: 
I actually modified the recipe since and brewed this on last friday, hoping it comes out much drier:
15 gallon boil
13 gallon batch
88% brewhouse eff.
OG- 1.082
FG-1.016
20# belgian pilsner
5# belgian munich
2# aromatic
.5# special B (reducing the crystal)
1# melanoiden (replacing the caramunich)
1# special roast (replacing the caramunich)
4# corn sugar
3oz EKG @ 60
2oz Styrian goldings @ 30
1 gallon starter of WLP575 blend (giving it a shot)
Mashed at 145 for 90 minutes then MO @ 168 for 15.
90 minute boil
This should finish off drier than the last and probably a bit lighter in color. I wanted to hit both extremes with each recipe, and find a happy medium. It is chugging along nicely right next to me as we speak. So feel free to brew up or modify or dismiss them altogether, but if you do either of these or a variation, let me know how it comes out.
Thirsty, I used the 575 in my Belgian holiday ale...It had great attentuation over time, mine was in primary for just over a month. It's hard to judge the other attributes though, because I added a lot of spices and bourbon in secondary. Probably too much bourbon. I had a small tasters glass when I got home, and it's almost like a carbonated cold bourbon, with a beer aftertaste....I still like it though...
Thanks Thirsty, it will probably be awhile before I get to it but I will let you know what I do and how it turns out. I've got a Scottish 70/- this weekend, a Scotch Ale around Christmas, a Hefeweizen, a Schwarzbier and another Dunkel before I get to it. Hey that should only be a couple weeks away, ha ha.
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