BKB Fall 2007 Community Brew
Hey guys,
Haven't been around for awhile, but I wouldn't mind jumping in. I'm pretty suprised no one has brought an Oktoberfest into the polls.
andrew, whats your vote?
I don't know maybe it's just me but i was thinking that something like a hard cider sounded good.... I don't know if its the same brewing process... or who else would be interested, i just saw an old Hornsby over at a friends and it just sounded kinda tasty
I'm going to be doing a hard cider in November, when the local orchard starts selling bulk at 1/2 price. You bring your own container, but it's not pastuerized.
Blending two batches of beer together?! BRILLIANT!!
I vote nut brown ale, as it's my favorite kind of beer(besides free). The blending of two batches is something I never heard of before. Is this going to be the technique for whichever beer we chose, or just if we decide on the brown ale?
Fruity/ Berry wheat = 3
English Brown = 6
Cider = 1
i'll go ahead an pile on here for the blended northern english brown ale/new castle clone. newcastle may be my favorite beer, so i wouldn't mind brewing one. and this blending sounds like something i think we would all benefit from experimenting with.
and 6 weeks isn't too long to wait for three delicious beers.
i would also not mind brewing up a group cider, perhaps we go on over to the cider thread and get one going? my first attempt may not be turning out so well so i wouldn't mind brewing another batch along with more experienced cider-makers.
andrew jensen wrote:
Hey guys,
Haven't been around for awhile, but I wouldn't mind jumping in. I'm pretty suprised no one has brought an Oktoberfest into the polls.
That would be your spring beer.....Octoberfest/Marzen........ Brewed in March and served in the fall after extended cellaring. That is always an idea for a Spring Brew but it would be hard to wait the 6 months......I know....it's killing me......
http://byo.com/feature/238.html
GOODBREWING........
I couldn't imagine just looking at a filled carboy for 6 months....I'd be taking daily samples.....
I just talked to fellow brewer......as Brown Ale is his favorite style of beer, he offered a recipe to achieve the dark portion...he said it's like a Newcastle, but a bit darker and stronger, but certainly not overpowering......it's also a quick brew.......any thoughts on this recipe?...
1/2 lb. Crystal Malt 10°L
1/4 lb. Black Patent
7 lbs. Dry Dark
1/2 lb. Dark Brown Sugar
2.5 oz. Fuggle (Pellets, 5.0 %AA)
1 oz. Cascade (Pellets, 5.50 %AA)
.5 oz. Saaz (Pellets, 5.0 %AA)
1-2 teaspoons Gypsum (Optional)
White Labs WLP007 Dry English Ale
Steep grains in 1.5 gallons of water at 160 degrees for 30 minutes. Remove grain bags, and sparge with additional gallon of hot water. Seperately boil 1 cup of water, and let brown sugar dissolve. Add malt extract, brown sugar solution and 2 oz. Fuggles and boil 60 min. Add remaining 1/2 oz of Fuggles at 30 min. Last 15 min., add 1 oz. finishing Cascade. At flameout add Saaz and let rest for 10 minutes after boil, then cool and pitch. Single stage fermentation should take a week, and then in the bottle for 2 weeks.