+1
Thanks for the link!
Got 4 more on the way myself! Worked out to about $23 a piece shipped. I played with the numbers & four came out the cheapest. Always nice to have a spare or two hangin’ around…
I’m brewing a Am. Barley Wine Tuesday and racking it onto a cake of cl-50…
I think I’m brewing a cream ale this weekend. The “light beer” keg just kicked, so I need to get another one going. I’m shooting for the simplest brewday I can think of. Two-row, a little rice, no sparge, and Aussie-style no-chilling makes me think I can knock out a batch in 3-1/2 hours or less, including setup and cleaning. We’ll see on Sunday.
I have an ESB going on the boil right now.
Based somewhat on Jamil’s recipe in Brewing Classic Styles with a few other inputs, including the article about a year ago in Zymurgy by the head brewer at Fullers.
Mainly chose this due to a big starter of 1968/002 on hand.
Well, I did it… I brewed an Apple Smoked Pale Mild with the WLP Manchester yeast and earned a visit from the cops as well!
You eat doughnuts while you’re brewing?
Nope, but apparently I have a nosy neighbor who was so overpowered by the smell of a boiling mild that they called the cops to investigate a weird smell.
And you told them that’s the way you always smell??? ;D
So Drew, how does one handle that situation.
Has never happened to me, but could someday!
BTW, made an apple wood smoked porter last year, and liked that smoke aroma.
Did he ask for the recipe. I sure as hell would’ve. That and come back later for a full brewery inspection off-duty.
Nice Hoppy IPA. I don’t have recipees on this box. Rougly:
10gallons
25lbs MO
1lb 60L Crystal
1lb 80L Crystal
1lb 12oz Biscuit
1lb Carapils
1z Simco FWH
1z Cascade 60min
1z Mt Hood 45min
1z Mt Hood 30min
1z Mt Hood 20min
1z Amarillo 10min
spilt on us-05 and WY1272
I just handled it in a very low key way. He was actually pretty cool about it and wasn’t really looking to hassle me, so I just brought him into the back and showed him around. Showed him the book I wrote as proof that “No really, this is legitimate!”
If he’d been a dick, I probably wouldn’t have handled it as well.
As for the recipe… from memory
10 gallons ~1.040, 13 IBUs
14 lbs Maris Otter Malt
0.25 lb Flaked Oats
0.25 lb Flaked Wheat (cause I was short on oats)
1lb Caravienne Malt
0.5 lb Custom Smoked Apple Wood Malt
Mash - 156 for 60, batch sparge, etc.
Boil - 90 minutes
Hops
0.25 oz Magnum (12.9% AA - pellets) for 60 minutes
1.oz Sourveign 4.9%AA Pellets for 30 minutes
Yeast:
WLP Manchester
3rd version of a Moorehouse’s Black Cat mild clone with some treacle that I’ve been tweaking out. Brewing tomorrow. Hope the cops don’t show up! I think some of the neighbors already think I’m making meth out back, and wouldn’t feel any better if they found out that it’s only beer…
Also glad to know I’m not crazy for contemplating a smoked mild. Seems like smoke would compliment a mild nicely. I was thinking of using the Briess cheerywood malt, but bet the apple smoked would be an even smoother smoke. I’ve got to start experimenting with smoking my own malt
That’s hysterical. BTW I brew a smoked apple beer too. Thought I was the only one who did that. I smoke all the mlat over apple wood and sparge with apple cider. It is an interesting beer.
Just wait… there’s an article coming in for Zymurgy before too long about this one crazy Falcon who built his own smoker, smoked about 65 lbs of malt over 5 different types of wood and then handed out bags of it to everyone in the club to see what they could do with it. (I wish I was retired and had the time to do that!)
And kloster, there’s a recipe over on the Wiki that I think is either mine or based on mine - http://wiki.homebrewersassociation.org/CherrywoodSmokedMild. Tasty stuff.
Switching up my brewing plans at the last minute. Thanks to some warmer weather that just moved in, I’m not going to be able to brew a lager. So, I’m going to brew my house IPA instead. 8)
Pearl Street IPA
14-B American IPA
Author: Matt Schwandt
Size: 5.15 gal
Efficiency: 80.0%
Attenuation: 81.0%
Calories: 208.26 kcal per 12.0 fl oz
Original Gravity: 1.063 (1.056 - 1.075)
Terminal Gravity: 1.012 (1.010 - 1.018)
Color: 12.01 (6.0 - 15.0)
Alcohol: 6.71% (5.5% - 7.5%)
Bitterness: 63.5 (40.0 - 70.0)
Ingredients:
9 lb 2-Row
1 lb Light Munich
.75 lb Caramel Malt 40L
.50 lb Victory® Malt
.50 lb White Wheat
1 oz Cascade (5.5%) - added first wort, boiled 20 min
1 oz Magnum (12.1%) - added during boil, boiled 60 min
.50 oz Amarillo (9.3%) - added during boil, boiled 5 min
.50 oz Centennial (9.0%) - added during boil, boiled 5 min
.50 oz Amarillo (9.3%) - added dry to secondary fermenter
.50 oz Centennial (9.0%) - added dry to secondary fermenter
.5 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min
1.5 L starter of WYeast 1272 American Ale II
Ahhh . . I just love livin’ out in the sticks, where nosey neighbors don’t report me for funny smells, (which are plentiful) or for exposing myself when I take a whiz in the front yard. (frequent)
yeah, I don’t get those adavantages here in the big city, but after near 20 years of city living, I don’t know if I could go back to small town life.
Same here. I could not deal with having neighbors ever again. Nor could I deal with not being able to go for a 6 mile hike out my back door without seeing a soul. I did grow up a city boy though.