I haven’t really worked out a recipe for todays brew so I will just write some notes here instead.
(20 liter batch, mash 67°c, ferm. 19° for 2 days then free rise in room temp)5 kg Pilsner malt (90.9%)
500 gr Table sugar, beet (9.1%)
26 IBU Fuggles 60 min
Trappist O (http://www.saccharolicious.com/)
Today I’m mashing in with my new grain scoop (see picture at the bottom of the post) along with some early head retention problem, regarding retaining my head and neck up due to awesome beer tasting and chatting last night.
Me and Roger started out with a imperial stout from port brewing (santas little helper) which was pretty awesome. After some home brew we went to Edvard to meet up with him and some friends. Here’s where the party really started. We enjoyed several crazy and tasty beers in the following hours. Among them Lindemans Cuvée René and a dry hopped geuze from cantillon (Cuvée des Champions) which were probably the best beers during the evening. Thanks to Edvard and Roger brought and shared these wonderful beers.
The Cuvée des Champions had a subtle spiciness to it that went really good with the sourness. Unlike the Iris form Cantillon this was not grassy at all! If you can get your hands on it, buy it!
We also tried some gose (salty-sour-leipzieg-kinda-style) and two polish beers with oak smoked wheat and willow tree bark. Tasted a lot like bacon snacks and sassafras flavored chewing gumthat has been on a subway platform for a fair amount of time. Both of them were tasty in a moderate fashion.
Except for drinking beer we also saved some dregs from the Lindeman and Cantillon gueze. There will be some pictures of the fermentation status when Edvard wakes up from his beer induced coma.