BeerSmith™ Recipes and Web EditorMost Recent Wall Posts
Recent events on BeerSmithRecipes.com (Page 48)
drphillgood on Crossbones's wall
- 1 June 2016 - 9:31 am
Hey Brian. I just made some recipes shared - are you able to view them?
Quaffalot1 on labby7's wall
- 28 May 2016 - 6:50 am
Hey John, I made the changes Dave requested, and saved them on my recipe list as First Brew (3.0). I think the changes should work, as they left our characteristics virtually unchanged (Org. Gravity, ABV%, IBU, etc.) I just had to make a tiny change in the amount of Crystal Malt used in order to maintain the colour. Give it a look and if you're good with the changes, I'll fire it off to Dave. If you have any suggestions, just let me know. Thanks!
ferdobuffalo on meyrevb86's wall
- 17 May 2016 - 8:41 am
Can't wait to try your 2 Pump Chump recipe this fall!
labby7 on Quaffalot1's wall
- 2 May 2016 - 12:17 am
so we can follow each other on here. my user name is labby7
fobster on dpaul420's wall
- 20 April 2016 - 11:53 am
Sound man! I thought this may have been a hit and hoper when you hadn't posted a recipe for a while! I used oak-smoked wheat malt for my smoke flavour and also to hopefully help with head retention. I reckon the addition of carapils and flaked barley would help the head along too.
Just tested a bottle which was carbonating for 2 weeks yesterday, it's coming together nicely. Not much head but another week and the carbonation will improve, just wanted to see progress. And progress is good!
Happy brewing from Ireland!
dpaul420
- 20 April 2016 - 12:52 pm
May I make a suggestion for your next batch? I am not really known for subtlety of flavours in my beers, so I would try making a bacon infused Irish whisky!! I have made many beers with alcohol infusions, but lately I have been drinking beers lately that are aged in single malt barrels and mescal barrels to give a super unique smoky flavour. I want to try to recreate that soon. I have been living on and off again in England for the last 4 years while my wife has been studying, so I cannot wait to get back to Canada for good this summer, where all my all-grain brewing equipment is collecting dust!
fobster
- 20 April 2016 - 2:57 pm
Ha smoky bacon-infused whisky now you're talking! Subtlety definitely went out the window when I attempted a chocolate banana chilli oatmeal stout, needless to say the chilli was the main player, still more drinkable than my first chilli stout so I'll call that a result! Nice one I was over in the Vancouver area and the Rockies last September myself, sister on a visa there. Amazing place! When I haven't brewed for a while I call all brews I drink research!
MartinFarstadBorg on ThePresidentWashington's wall
- 19 April 2016 - 11:23 am
Hello! Thank you for your rating and interest in our recipe. Do you have an email adress, then I could send you the complete recipe. You can answer here or send me an email at martin@martinborg.no Thanks, yours, Martin
ThePresidentWashington
- 20 April 2016 - 11:04 am
hi,
please send me the recipe at mr.wolframio@libero.it
thanks in advance
please send me the recipe at mr.wolframio@libero.it
thanks in advance
jdoolin1 on jdoolin1's wall
- 18 April 2016 - 1:00 am
sweet balls, what did you brew? english pale ale with a little more hops for me. is your Dad helping or Bubba.
dtea725
- 2 August 2016 - 12:43 pm
I shared an IPA. It's pretty good. Was my first brew down here. It go a little high on the fermenting, so I had to let it rest a bit longer than normal. But very interesting hop intensity.
jrdatta on sirgeeks's wall
- 17 April 2016 - 4:14 pm
Ok, so I kind of tweaked the mash profile so you could just "sparge" 4.5 gallons. Mash ends up being a little looser but it would be easier for you to get water heated and make your brew day a little smoother. I also corrected your tun dead space. With BIAB there is none. Also note that your temp for your sparge is not going to be correct in the way I have it because it is the only way I can get sparge numbers to work correctly for this senario. Just heat to 168.
fobster on dpaul420's wall
- 14 April 2016 - 10:52 am
Hey man, what was the head retention like on your bacon porter? I see you got as much fat removed from the bacon soaked vodka cause I know oils destroy beer head! I have a Maple Porter using 15% Brown Malt for a coffee flavour and 15% smoked malt for a subtle smokiness conditioning at the moment. I added 8oz of maple syrup at flameout and then 5oz for carbonation.
Cheers!
dpaul420
- 14 April 2016 - 1:09 pm
Hi, I have made this beer twice. I believe i kept the recipe fairly similar, however I dont have my beersmith up to date on this computer and I dont seem to have anything more current on the cloud. I never had an issue with head retention, actually sometimes the beers head was a glorious tan froth! Two things were important: 1 - remove as much visible fat as possible 2 - use a grain that is know for head retention. Sorry I cant get into specifics, but like this old recipe shows, the Cara Pils/Dextrine or anything similar is important. Or maybe it isnt, I just never wanted to chance it! Getting that coffe and smoke is important, and too be honest more can be better so that it doesnt get too muted in the end, especially after long aging. I still have a bottle or two from 2012 that the bacon and smoke are starting to disappear. The 2013/14 version still has a punch. Your flameout maple might ferment out leaving a faint flavor and aroma, but I feel that bottlle conditioning with maple syrup is where it lingers longer. Sorry, again I dont know what I used for quantities. I look forward to hearing how this turns out!
