– Q Dark
– On Untappd? No
– 4.9% ABV
– 13 IBUs
– 18 SRM
– No ABIs
Did you check the gravity?
I’ve had similar thoughts on how to balance those things. I only do 5 gal batches, so it isn’t as bad, but my wife doesn’t drink beer so it’s still mostly up to me to empty the kegs. If you can split batches with someone, that might be a good way to go.
I only brew about once per month, but if life permitted and I could share more beer, I’d de…[Read more]
I’ll bring a jar too. Thanks for the reminder!
This Tuesday (Feb 13th), the best-of-show winners will have the beers that they brewed in collaboration with Forked River, Anderson’s, Toboggan, and London Brewing Co-op on tap.
Come on out after 4pm to support all the efforts that went into making these beers possible!
The tradition has been that folks who sign up late in the year will simply carry forward through the next year. We’ve had some discussions about changing the process, but that’s the way it currently works. The main concern is those who don’t see the full site and feel that they should… so feel free to speak up if you’re in that category.
I’m afraid I don’t remember what it said on the bag. That’s a ton of awesome info. Thanks Chris.
Loved this one, Dwayne. I’m no expert on style, but it seemed great to me. Really nice dark red colour, and the sweet malt/chocolate combo came through perfectly for me. Thanks!
Maybe a tad cloudy and fruity for a Vienna, but it went down pretty quickly. Thanks! Keep ’em coming!
Super tasty, Rob. Thanks! It’s been a great advent this year, for sure.
Which yeast did you use for this one?
Just fantastic. I got mostly honey and cranberry in the aroma, and the cranberry flavour was awesome. Thanks!
What a great use of the sour! I loved it. Thanks Jon!
Finally had this one last night.
It gushed a bit when I opened it, but maybe I let it warm up too much. Although, the carbonation was a tad biting for me. I’m pretty sure I could pick out some brown malt in there? Maybe? I’m still working on that.
Thanks for sharing… I’ve never actually made this style before.
Thanks for the kind words, fellas. KBS was my inspiration, even though I’ve never actually had it. I found a clone recipe and adapted it.
Great question, Devin. Honestly, I just went through the same motions I normally do, which is… find a target water profile in Bru n water and punch that into Beersmith. I took Beersmith’s calculated masses of salts and put those back into bru n water to see where the PH landed and adjusted the malts to dial that in. Some of those valu…[Read more]
We’re all set. 7pm tonight. See everyone at Beertown.
This one seems to have many layers… some better than others. I think I’ll dial back the bourbon next time, and dry bean instead of using cold-brew coffee.
Here’s the recipe…
North London water.
0.74 g Salt (Mash 60 min)
0.72 g Chalk (Mash 60 min)
0.44 g Calcium Chloride (Mash 60 min)
0.27 g Baking Soda (Mash 60 min)
0.07 g Gypsum (Calcium…[Read more]
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