beer Official Brewdown Thread!!!

wheebz said:
 


cracked Jbeers spiced ale/smoked ale
 
gotta go back and find the post to see what it is, but its f**king good
 
like real good
 
unless its not supposed to be a smoked beer
 
then its bad
 
real bad
Click to expand...
 
Here is my recipe:
 
Smoked Rye Pale Ale
 
Grains
  1. 5 lbs Briess Cherry Wood Smoked Malt
  2. 5 lbs Briess Rye Malt
  3. 3 lbs Weyermann Munich type 1
  4. 2 lbs Crisp Maris Otter
  5. 8 oz Carapils Dextrine
  6. 8 oz Muntons CaraMalt
  7. 4 oz Weyermann CaraRye
  8. 8 oz Flaked Rye
  9. 1/2 lb Rice Hulls
Hops
 
      1.  1.0 oz Columbus, 60 min
      2.  1.0 oz Cluster, 15 min
      3.  0.5 oz Centennial, 5 min
 
Yeast
  1. Safale US-05
 
 
 
 
package got here
 
tried it all except the beer, thats for this weekend along with Jbeer other bottle and some more of Ozzys stuff, gonna do it with like 3 other people if we can
 
I have two packaged packed up and ready to send out with beer and swag and stuff
 
 
 
sauces were awesome
 
ate half the apple butter already

well me and my other brewer did
 
i like every one of the sauces, especially the smoked and that tropical one
 
abbey is awesome on grilled cheese
 
and i cant remember the 4th sauce, the other red one besides the smoked, i only tried that one briefly
 
from the spiced beers
 
TC - 27/50, 33/50, 32/50
 
One person judged it as a hefe because hes an idiot, and gave it the 27, but we were all in agreement while it was good, it was lacking in all of the wit characters, like everything could have been "more", more spice, more belgian character, that kind of deal, awesome base, just needs more oomph, higher fermentation temperature and more spice would bring that out
 
Ozzy  - 34/50, 36/50, 38/50
 
Notes where nice toasty malt, subtle honey, very dominant ester profile, like woah, thin and light and dry, good carb, my overall was too estery, but that was just me, it was still tasty
 
 
 
wheebz said:
 
Ozzy  - 34/50, 36/50, 38/50
 
Notes where nice toasty malt, subtle honey, very dominant ester profile, like woah, thin and light and dry, good carb, my overall was too estery, but that was just me, it was still tasty
 
 
Click to expand...
I assume the esters are from the temperature. Did I not get it hot enough then or too hot? Since I couldn't let it free rise being cold I raised it up 2 degrees each day starting 68 until close to 80 then held for 2 weeks.
 
wheebz said:
from the spiced beers
 
TC - 27/50, 33/50, 32/50
 
One person judged it as a hefe because hes an idiot, and gave it the 27, but we were all in agreement while it was good, it was lacking in all of the wit characters, like everything could have been "more", more spice, more belgian character, that kind of deal, awesome base, just needs more oomph, higher fermentation temperature and more spice would bring that out
 
Ozzy  - 34/50, 36/50, 38/50
 
Notes where nice toasty malt, subtle honey, very dominant ester profile, like woah, thin and light and dry, good carb, my overall was too estery, but that was just me, it was still tasty
 
 
Click to expand...
 
Wheebz,
 
Where is the review for my smoked beer?
 
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