Interesting Combo?

[Sunriver]

So I am brewing my winter warmer (So it has time to properly condition)

I have to put away my all grain equipment because of the gravity(I know I dont have to but I dont feel like brewing for a few hour just to end up adding extract anyways)

15 Lbs Liquid malt extract
1 Lbs Rice solids
1 Dextrose

8 oz Chocolate malt
8 oz Cara pils
8 oz 120L

Belgiam Abbey yeast
Red star Champ
yeast nutrient
Sorbate-b (or is it K? I dont use it hardly ever)

1 oz Nugget 13.3% 60 min
1 oz Saaz 6.7% 60 min

1oz Saaz 6.7% 5 min



I am going to call it a specialty beer, I am not sure if it is a Barley wine, Belgian strong, Imp stout, or whatever?

So what are your thoughts on the hops, grains, anything, yeast?

[Fast_Eddy]

I'd be interested to see(taste) how this comes out with the .5 lb of chocolate. Not sure why you'd use the rice solids, really - it'll ferment away completely - but not make it noticeably drier.

[Sunriver]

Just happened to be handy, Thats why. Imight not use them at all now that I think about it. Replace it with DME.

[I'mRocketMan]

Originally posted by Sunriver
So I am brewing my winter warmer (So it has time to properly condition)

I have to put away my all grain equipment because of the gravity(I know I dont have to but I dont feel like brewing for a few hour just to end up adding extract anyways)

15 Lbs Liquid malt extract
1 Lbs Rice solids
1 Dextrose

8 oz Chocolate malt
8 oz Cara pils
8 oz 120L

Belgiam Abbey yeast
Red star Champ
yeast nutrient
Sorbate-b (or is it K? I dont use it hardly ever)

1 oz Nugget 13.3% 60 min
1 oz Saaz 6.7% 60 min

1oz Saaz 6.7% 5 min



I am going to call it a specialty beer, I am not sure if it is a Barley wine, Belgian strong, Imp stout, or whatever?

So what are your thoughts on the hops, grains, anything, yeast?

Are you using up ingredients you ALREADY have? If not, I sure would use dry malt extract instead of the liquid. I tasted a Belgian Dark Strong that a buddy brewed using liquid malt last night. It tasted very 'thin' and the full malt body wasn't there... As far as we could tell, that was the only difference between his brew and mine.
Also, why are you using the sorbate?

Cheers! Rocket

[MrMethane]

Originally posted by I'mRocketMan
Also, why are you using the sorbate?[/B] I'm curious about that too, what is this sorbate your using? Seeing sorbate-K makes me think of Pottassium Sorbate(K being the symbol for Pottassium on the periodic table) which is used to stop fermentation in wine before bottling. I hope thats not what your talking about.

[Sunriver]

Originally posted by MrMethane
I'm curious about that too, what is this sorbate your using? Seeing sorbate-K makes me think of Pottassium Sorbate(K being the symbol for Pottassium on the periodic table) which is used to stop fermentation in wine before bottling. I hope thats not what your talking about.

Your correct, Red star yeast ferments very dry. I am going to stop fermentation and keg the beer so i can retain some sweetness in the beer.

I also changer the recipe a little, I had a nice chat with a brewer friend of mine and we decide to dry hop it with cascade.

I also bought a new brew pot and plan to try it out on 9 Lbs of 2 row for this recipe. (Got tired of cutting my hands on the old keg. 40$ on sale for 30 qt)