So, I know some of you brew, so i know i am not the only one here that would be interested in discussing brewing, (and those of you who do brew, and i know you do, juuuust reminding you, I'm watching you
)
Lets talk wine, beer, mead or any combination of thereof, discuss ideas, thoughts, ingredients. If you have questions on something, something not coming out, or you aren't sure about something, ask
For myself, i just did a batch last night. 3 gallon batch, 3.3lb of liquid dark barley malt, a cup of dry wheat malt, 2 types hop pellets - a British and Belgian fuggle about 1-1.2 oz in total, dried apricots, black currant raisins, and some golden raisins(about a cup and a half of coarsely chopped apricots, about a 1/2 cup (or a pile) of both currant and golden raisins, i'll have to get back to you on the yeast i got for this one, it's a dark ale yeast thought, 1/2 cup of brown sugar.
so why the ingredients:
dark malt - darker beer with carmel overtones
wheat wart - i wanted to give the beer a level of bitterness, and this also contributes to a fuller body
hops - get a british base, and flavor it from there
fruit - add to the aroma and the complexity of beer
yeast - well, adds to soo many factors
bring water to 170F take off heat, mix in the malts, mix well, put back on fire and bring it to a boil, when it comes to a boil, add a few pellets of hops (this will prevent the common running of the wart when hops are added), boil 5 more minutes. Mix all of the british fuggle in at the beginning of the boil ( set timer for 60 min at that point), 15 min to to the end, added brown sugar, 10 minutes, all the dried fruit, 5 minutes belgian hops were thrown in to seal the fate (not 10 minutes, because i wanted to have more aroma, flavors will come from other things)
(by the way british hops seemed really kind of down to earth feel, really not super aromatic or a bright green color, but felt really down to earth basic british ale starter hops, belgian ones were very aromatic, really bright green in comparison with the other ones) I added about a half to may be 3/4 of an oz of each, because it's planned to be a 2-stage ferment, with more sugar added, i needed to balance it all out, and well, 1-1.5oz was the goal here...
well it went to the primary this morning (about 2 hours ago) we'll see where this batch goes
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