Next three batches
Re: Next three batches
2 comments:
Only 22 IBU in a bitter?!
I would suggest using all chevalier malt in the historical Porter. It will give a lusciousness that ordinary pale malt won’t. And it is worth it!
Only 22 IBU in a bitter?!
I would suggest using all chevalier malt in the historical Porter. It will give a lusciousness that ordinary pale malt won’t. And it is worth it!
Fermenting: nowt
Conditioning: English IPA/Bretted English IPA
Drinking: Sunshine Marmalade, Festbier, Helles Bock, Smokey lagery beer, Irish Export StoutCascade APA (homegrown hops), Orval clone, Impy stout, Duvel clone, Conestoga (American Barley wine)
Planning: Dark Mild, Kozel dark (ish), Simmonds Bitter, Bitter, Citra PA and more!
Conditioning: English IPA/Bretted English IPA
Drinking: Sunshine Marmalade, Festbier, Helles Bock, Smokey lagery beer, Irish Export StoutCascade APA (homegrown hops), Orval clone, Impy stout, Duvel clone, Conestoga (American Barley wine)
Planning: Dark Mild, Kozel dark (ish), Simmonds Bitter, Bitter, Citra PA and more!
-
- Falling off the Barstool
- Posts: 3555
- Joined: Fri Nov 23, 2007 5:30 pm
- Location: Fort Wayne, Indiana
Re: Next three batches
I'm going more for flavor than bitterness.
According to Crisp using all chevelier would need a much longer mash time, using some modern malt also helps it convert in the same time as all modern malt.
I'm just here for the beer.