BKB Fall 2007 Community Brew
Looks good.....
Doesn't look good to me...
It looks stellar!
I don't know if everyone's in on this brew but I am going to go ahead and make it just to see how it comes out. I'm going to a family reunion this weekend and on my way back from Pa. I'm going to stop by The Grape and Granary and pick up supplies so I don't have to pay shipping and I'm going to buy some bulk grains to save a little more. I am also going to be making a Sunset Wheat Clone, Schwartzbier, Allagash White Clone, IPA, Blueberry Wheat, and several Pale Ales testing different hops........bought and homegrown. I'm also going to get a new 6 gallon better bottle so I'll have an extra primary so I can keep brewing without having to wait on a fermenter.
GOODBREWING..........
Could you go over the brewing schedule again, so we can try to be doing the same thing at the roughly the same time.
A lot of the stuff in the recipe isn't available at my LHBS, any recommendation on mailorder houses.
As far as the brewing schedule goes, the recommendation is that you blend an aged Strong Ale with a fresh Mild Ale. It said to brew the Strong Ale and after primary fermentation (7 days) to transfer to a secondary and cool below fermentation temperature (60) and age for 8 weeks. Then brew a Mild Ale and after primary fermentation (7 days) to rack to a secondary and let clear (1-2 weeks). The way I plan to time it is to brew the Strong Ale and after I rack to the secondary the time will start.....at week 6 of the Strong Ale's secondary fermentation I will brew the Mild Ale let it ferment, rack to clear it and as soon as it's clear blend the batches and bottle the remaining beer. It's calling for around 3.8 oz of priming sugar for both batches so I planned on adding the priming sugar to the Strong Ale and the Mild Ale in their secondary's and then do all the blending and bottling instead of trying to get the right amount in the 2 gallons of Mild and 3 gallons of Strong that would be left after blending.
The Northwestern liquid is just a light liquid malt extract.....and Breiss dry will work for the DME
As far as ordering online I've had good results with these companies but I am not endorsing them over another. I will also try to help with where you are ordering from....
West Coast....... morebeer.com williamsbrewing.com
Midwest........ midwestsupplies.com northernbrewer.com thegrape.net
East Coast..... beer-wine.com nthomebrew.com
South ashevillebrewers.com ebrew.com
There are many other good companies you will just have to look for one in your area......ordering as close to home will help your local shop and your yeast will arrive in better condition (make sure the company provides ice packs for shipping yeast) That's why I gave you companies from different regions and try not to order late in the week your package may be in the shipping warehouse all weekend. Anyone else have a good supplier let him know!!!!
GOODBREWING........
I EDITED THE RECIPES.....the Special B (roasted barley) 50L........SHOULD BE JUST REGULAR ROASTED BARLEY 300 Lovibond and yes the amount is right .75 OZ.........SORRY!!!!!!
GOODBREWING.......
Well it looks like the Brown Ale is the winner !!
i will copy those recipes and paste them into a new thread BKB Brown Ale.
Aloha Brew Dudes and Dudettes,
I am all for a fruit wheat, but I would like to make it a stone fruit. Not necessarily cherries.
I brewed a lilikoi (passion fruit) wheat beer earlier in the summer, and it was one of the best I have ever produced. Instead of adding the fruit to the brewpot, or into primary, I added it halfway through secondary fermentation. The yeast assimilated the fruit wonderfully. I brought it to a luau for which I was cooking the pig traditional style in an underground imu, and the beer was discussed as much as was the pig!
Just had to share.
Aloha,
LBN
Dartgod-
I'm getting my order together for the Old Ale component. Going with Midwest, & they don't show a "Northwestern Gold"
Substitutions?
Brewski wrote:
Dartgod-
I'm getting my order together for the Old Ale component. Going with Midwest, & they don't show a "Northwestern Gold"
Substitutions?
When I brewed extract beers and I was making British style beers I always used Munton and Fison because they are from there....any of the light or extra light liquids should be a good substitution though......for your info the Northwestern Gold specs on color are 5-10L.......Munton's Extra light is 4-7L and there light is 8-10L....your choice..... LIGHT http://www.midwestsupplies.com/products … rodID=3815 ......... EXTRA LIGHT http://www.midwestsupplies.com/products … rodID=3821