Brewer’s Cache

I have just composed a new section of questions and answers.  So far, I have outlined how to hit your target gravity ( for extract brewers ).  As I come across other interesting brewing information, I will add it to…

Style:

Color: Brown to Black in color. Most porters are pretty dark.

Flavor: Good Malt flavor. Coffee, chocolate flavor. Different roastyness than in a stout, though.

Brew this up to 1.070 and barrel age this if handy.
Grain Bill:

• 70% – 75 Pale 2-row (…

References:

The Brewing Network: The Jamil Show 3-13-2006

Randy Mosher. Radical Brewing

Style:

400 year old style
Init 1.044 – 1.052
final 1.008 – 1.012

Very Pale in color. It gets it color from its white haze.

Alcohol: ~4.5%

The beer is only lightly hopped; not a hoppy…

Last night I was preparing some Wisconson Sausage Soup, rich, creamy, cheesy, and delicious, and hadn’t realized earlier that my recipe called for beer. Fortunatly for me, my latest batch of Belgium Wit Beer was JUST ready to go. If…

I was listening to the brewing network’s show on Dry Stouts. I scribbled these notes; they are mainly just for me but I guess if you can make sense of them, feel free.

draught = draft
Dry Stout

Description of the style:

4% alcohol

Coffee-like…

After almost two weeks in the bottle, I decide to give my first batch of Belgium Wit beer a try. This beer was very green (young) but was tasty. The beer was lightly carbonated but had poor head retention. It…

Welcome to the brewer’s Log. This blog will contain information concerning the brewing process, links to relavant web resources, and a record of the BrewBaron’s observations throughout the brewing process.

Today I bottled the batch of Belgium Wit Beer.  I accidently broke my first bottle during capping; it broke off at the neck.  I was able to save the beer but was one bottle short.   This was the first time…