What makes the cheesecake? Lactose?
I have an “ordinary Bitter” in the primary now. Supposed to be pretty low ABV so I thought it may be good playoff/ super bowl drinking. Have never brewed one before.
Need to brew our bitter. Just kegged 10 gallons of Knot Today v4 Friday that was dry hopped with Mosaic, Citra, and EKG. Couldn't resist trying a pint last night. Can't wait till this stuff is properly carbed.
Better brew something stronger the Pats will make the playoffs but then the fun begins. Should be some good games.
After Sunday’s game I may need switch to jack daniels.
Used optic malt, biscuit malt, and honey malt.
As @squeegeethree asked, lactose will provide the creamy sweetness. Obviously I will be adding cherry purée to secondary.
Should be interesting to see how it turns out. Never made it before so...
10 gallon batch of ESB and 5 gallons of Saison today! Been awhile...
That's a big day
Tired. 6 hrs start to finish. Split the ESB and pitched Notty in one London ESB in the other. Prefer Wyeast
Brewed 6 gallons of Saison and pitched harvested yeast from Smreka. No thats not a typo. Smreka is fermented juniper berries that really simple to make and has a nice sour tart lemonade kind of taste that mainly a summer time drink but with a little added sugar can get around 3% abv. Now to get enough yeast from it to pitch took me all summer.
Brewed 5gal of Double NEIPA recipe today. Brewing a bock tomorrow.
Next week? Maybe an ESB?
Care to share the DNEIPA recipe? Been noodling with my NEIPA grainbill turning it up looking towards a Double.
I can’t get into specifics. But I can tell you some.Malts:Two Row, Optic, Flaked Wheat, Flaked Oats, Wheat MaltHops: Amarillo, Citra, Columbus, Cascade, Mosaic, Simcoe
Understand friend! Thanks!
Got the Brut recipe from our hosts and firing up the starter for a DNERIPA. (More letters is better right?) Both for Monday. Using London Fog yeast from White Labs for the latter. Supposed to be close to the East Coast Ale yeast I normally use.
DENERIPA recipe:16.5# 2 row1# each of flaked oats and flaked rye.75# each of white wheat and CC60.25# carapils1# rice hullsHops- FW 1 Summit & .5 Galena5 min. 1 each Amarillo/Simcoe/MosaicFO 2 each Amarillo/Simcoe/MosaicDH 7 days 1 each Amarillo/Simcoe/Mosaic
IINEIPA gives you one more letter and is how I've seen it written before
What is the IBU ABV on that? If I were making it and I'm not only because of my gut. I might flip the FO and DH. And do a WP instead of FO
It may just be a regional thing. When I'm in VT its a VTIPA or a IIVTIPA. Out west I've seen it called a Hazy IPA. Or IIHAZYIPA now that s alot of letters so it must be good.
75-ish IBU and 8.9% ABV per Beersmith. The FO addition is going to steep for 10 or so.