First things first.
Again Thank You for this honor. The old guys that came from the MrBeer forum have been following me for awhile and know me. I haven't posted as much as the past so the new guys may be scratching their heads going "Who is this Jack Wagon." Well, yep that's me, the one with the warped sense of humor, the askew moral compass, the one to speak what everyone else is thinking, but hey, I don't kick puppies and I don't drown kittens. Past that I'm a pretty good guy.
The_Professor wrote:1) When did you start brewing and how did you become interested?
Had a friend show up at my house in 2011 with a few beers. He ask for a glass, poured them and handed one to me.
Me: This is pretty good.
Him: I brewed it.
Me: If you're gonna start lying to me now, or friendship is over. (This guy couldn't boil water
)
Him: >long explanation into the MrBeer kit his wife got him for Fathers Day<
Me: Note to self "Check out this MrBeer thing"
The rest is history, BIAB 5-11 gallon batches as needed.
The_Professor wrote:2) Who would you most like to share a beer with?
First off, my dad who passed when I was 11.
Next would be all my current and future Nashville, Asheville and where ever the next meet up may be friends.
The_Professor wrote:3) What is your favorite beer?
The next!!!
Past that, I was a beer snob LONG before it was cool, but finding it here in Georgia in the 80s was very hard.
IPAs, Stouts, Sours, Belgians, Saisons. Brewing has really expanded my beer knowledge and enjoyment.
The_Professor wrote:4) Do you have a beer recipe you'd like to share?
I have a few in the BeerSmith Cloud. Some are mine, with credit given to those that aren't.
I have a RIS that I've brewed on National Home Brew Day for the last 3 years and looking forward to brewing in a month.
A Toast to Big Fuzzy Russian Imperial Stout
Recipe: A Toast to Big Fuzzy RIS
Brewer: Naked Cat Brewery
Asst Brewer: Those Damn Cats
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 8.27 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.30 gal
Estimated OG: 1.120 SG
Estimated Color: 50.5 SRM
Estimated IBU: 69.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 89.9 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
0.55 oz Burton Water Salts (Mash 60.0 mins) Water Agent 1 -
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 41.5 %
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 29.0 %
1 lbs 4.8 oz Special B Malt (180.0 SRM) Grain 4 5.4 %
1 lbs Chocolate Malt (350.0 SRM) Grain 5 4.1 %
1 lbs Roasted Barley (300.0 SRM) Grain 6 4.1 %
12.8 oz Pale Chocolate (225.0 SRM) Grain 7 3.3 %
3 lbs Amber Dry Extract (12.5 SRM) Dry Extract 8 12.4 %
4.00 oz Challenger [7.50 %] - Boil 60.0 min Hop 9 54.8 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 20.0 Hop 10 11.1 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
2.00 oz Goldings, East Kent [5.00 %] - Boil 5.0 Hop 12 3.6 IBUs
1.0 pkg English Ale (White Labs #WLP007) [35.49 Yeast 13 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 24 lbs 1.6 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 39.26 qt of water at 161.3 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
Wow! Thanks everyone.
Looking forward to meeting you Ron. 