Skip to comments.A true malt bomb...
Posted on 04/07/2015 6:14:18 PM PDT by markomalley
Mashed for 90 minutes @ 157°F using Brew-in-a-bag. Mashed-out for 10 minutes @168°F.
60 minute boil. Fined with Irish Moss @15 minutes.
Held in primary for a week; secondary for 2 weeks. Kegged @10 lbs.
Very malty, coffee nose. Silky mouthfeel. Can taste the hops, but this is definitely a malt-forward brew.
Summary: a beer like this makes me want to get a nitrogen system.
What I'd do next time I brew this:
Fellow FReeper brewers: your thoughts?
All this talk of beer is making me thirsty. I’ll go have a scotch.
Did you create the recipe yourself? All that matters is, do you like it? The only thing I notice is, I would expect a thicker, creamier head.
I made a Kern River Brewing Citra IPA Clone a couple weeks ago. I will probably bottle it this weekend.
What temp did you primary it at? With English ale yeasts you can get noticeably different tastes with only a few degrees of difference.
Sorry, should have mentioned that: primary @68° F (S04 lists optimal range between 15-20°C) for 4 days and diacetyl rest for 3 days @72°F. Secondary @64°F.
Don't get me wrong: my self-criticism is not a matter between bad and good; it's a matter between good and great.
All that matters is, do you like it?
I made a Kern River Brewing Citra IPA Clone a couple weeks ago.
Nice. I've got an IPA in primary right now...bubbling away.
I think my next batch will be a Kölsch. Need to get some lawnmower beer ready for the summer.
Interesting. Thanks for posting.
OK, sez I, as I sit here sipping a ‘tall boy’ Bud Light with lime, after a long midnight shift.
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