BeerBorg

Hop-a-dillo! Well, not drinking it now, but I had it earlier, have 5 more in the cooler. Picked it up while waiting for my sister to sign her lease here in San Antonio.

Water... Because I can!

Actually pretty good... And putting some of those favoring drops in it...

What brand... Let's see...





Oh yeah, this one's called... Black Velvet...

Mickey's Malt Liquor while I wait for the pale ale to condition for about 3 more weeks.

Had a couple of Sunking Osiris Pale Ales at the Indianapolis Indians last home game of the season.

Amarillo Pale Ale

Shared a Founders IPL tonite. Really enjoyed it. Had a dank aroma and a semi piney flavor. Would have thought I was drinking something Stone did.
Pretty good malt backbone too.

Great tasting last night. Here are a few of the items tasted...

Swen, you always go to the BEST parties!

Inkleg wrote:Swen, you always go to the BEST parties!

I believe in reincarnation; when I die I want to come back as Swen.

That dubbel that I tossed some cut up all natural aussie licorice stick in the boil. It's pretty good, but I'd use half as much licorice next time, so it was a bit more subtle.

100 Years War IPA (Dave's Recipe)
I REALLY like this one!
Such a simple recipe, with Pale and Amber DME, flaked rye, and the Centennial and Warrior hops.

mashani wrote:That dubbel that I tossed some cut up all natural aussie licorice stick in the boil. It's pretty good, but I'd use half as much licorice next time, so it was a bit more subtle.

You did one up with licorice? It's pretty good? I must have missed that one, did you post the recipe? I'm a licorice nut.... I'd love to try one, been thinking of one for a while but never got around to trying to brew one up. I bet it would make a great wintertime brew... U happen to have that link close on hand for your recipe? Care to share? I'll try to do a search on here later but I don't have much luck with them.

Blueberry Blond: used a can of Aztec Mexican Cerveza that came bundled with Oktoberfest, plus 1 lb of light DME, a quart of 100% blueberry juice, an ounce of blueberry flavor extract, and 0.5 oz of Goldings and 0.25 oz of Zythos in a 15-minute boil, and US-05 yeast. Pretty good, actually.

FrozenInTime wrote:

mashani wrote:That dubbel that I tossed some cut up all natural aussie licorice stick in the boil. It's pretty good, but I'd use half as much licorice next time, so it was a bit more subtle.

You did one up with licorice? It's pretty good? I must have missed that one, did you post the recipe? I'm a licorice nut.... I'd love to try one, been thinking of one for a while but never got around to trying to brew one up. I bet it would make a great wintertime brew... U happen to have that link close on hand for your recipe? Care to share? I'll try to do a search on here later but I don't have much luck with them.

I don't know if I posted it but it was:

For a 2.4 gallon batch - not 2.5 due to headspace requirements of the yeast...

1# German Munich 75 minute oven mash @152
3# Pilsner LME (MoreBeer)
12oz D180L Candi Syrup (done as a single sugar feeding after krausen started to fall)

1oz Hallertauer 3.6AA @60
About 2" of licorice stick cut up into small pieces and added to the boil @10
1/4oz Strisselspalt 2.8AA @5

I used WLP530 but Wyeast 3787 is the same yeast more or less, so whichever you can get. Belgian Abbey would work too. But I like me my Westmalle.

The licorice was a high end REAL black licorice (no artificial anything, no preservatives).

I pitched at around 66, then it ferment with a free rise up to 78 - then finished in the low 70s once active fermentation was complete. I fed the sugar at day 3.

With this much licorice it's pretty noticeable, but still not "root beer" now that it's got some age. Early on it was stronger and more then I expected to get (or wanted) from that little bit. It would not have taken much more for it to have been too much like root beer. I would use less next time, I would probably go with just 1" piece, or maybe even less. I wanted it to be more subtle. If you go with a larger amount and it's too strong let it age and it mellows a bit. The Strisselspalt has a bit of an anise vibe to it, so it kicks it up a bit too, just be aware of that.

If you don't want to mash the Munich replace some of the pilsner LME with a Munich LME (pay attention to if it's pure Munich or a 50/50 pale blend and replace accordingly). You *need* a 75-90 minute mash to get German Munich to fully convert on its own. It's a safer bet at warmer temps too which is why I did 152 vs 147... If you use Briess American Munich - then maybe is easier - It's made from 6 row instead of 2 row. But I don't like it as much personally... If you were to mash Pils with it instead of doing it with extract then it would convert more easily but then you need 90 minute boil, so it's a trade off, how you do it is up to you. I just don't keep pilsner grain around as I like the MoreBeer pils extract a lot, but I always have Munich.

Thanks. I'll copy it and give 'er a go this fall/winter.