Since I've been sick with cold since Tuesday I have not had a beer in 8 days. Tonight, that will all change. I decided to get back on the beer horse with something strong (why not): Palo Santo. I like it, but I can't help but think it would taste even better as a bourbon stout. Then again I can't really smell very much. I made another stout today. (See the pile of dishes.) OG: 1.072. Hops: Nugget and Pride of Ringwood. The malt bill: pale 2-row, belgian chocolate, rye, cara malt, crystal malt and chocolate biscuit. It smells like chocolate brownies in here. Definitely a good thing. Given the small batch size (2 gallons), I did not make a yeast starter. It was pretty straightforward, the main thing this time around was another all grain batch. For the first time I played with the water pH during the mash - I read that pH control is more important for the darker beers.
Otto's stopped making their DD due to the hop 'situation'. A new IIPA from Otto's will be available this week. Looking forward to trying it. After the weekend I will have 5 different homebrews ready to drink and three in production. Nice.
As for the Palo Santo: I'll give an AB. Needs more chocolate or coffee or bourbon to be perfect.
6 comments:
Nice Pete. I'm going to show up on your doorstep with an empty glass and expect a neverending homebrew fill sometime soon.
Make that a twosome
You are invited to drink my homebrew any time. We can even brew together.
After all these small batches, this week I think I'll make a 5 gallon session ale. (It will be hoppy.)
Brewed again tonight....
Pale Ale made with a small amount of crystal malt and Belgian biscuit.
Hops: Nugget, Pride of Ringwood and Magnum.
OG: 1.050
I'm out of fermentation vessels.
What has prompted the brewstravaganza?
By the way, you are invited to Halfstravaganza on Nov. 1
I love-a the homebrew!
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