To Mike McDole - Thank You for a Great Recipe

[mookie1010]

I'm thinking of doing a 12 gallon batch of this and splitting it between 2 ferementors with 2 different yeast strains. One with Cal Ale like the original recipe and I'm debating between English Ale, London ESB or even a Belgian and changing the dry hop based on yeast character.

Thoughts?

Since I had such overwhelming feedback on this I decided to do one with slurry from 1056 in one fermentor and Belgian Ardennes in another.

Pitched both around 6:00 last night - played a really late soccer game and came home at 1:00AM to find the Ardennes happily popping the airlock away. The 1056 took off this afternoon. Both are at 68*, but I've moved the Ardennes into a slightly warmer part of the house to let it come up to 70* or so on it's own.

We'll see soon how it went.

[TimmyR]

So - when do you think the Janet's Brown hits its prime? I think it's around the 8-week point. I am at 3+months and the beer is now not a pure brown West-coast IPA....but the hop flavor is starting to fall out (but that's after a bomber of Dreadnaught)

Anyway, my questions still stands....

[mlaw06]

I want to go ahead and jump on the Thanks Tasty Train. I just got my scoresheets back from the Category 10 Club Only Comp and holy shit Tasty. I brewed your APA, scored a 42, and advanced to the Mini-BOS. While I may not have placed in the end, I still owe a shit ton of thanks to Tasty and the BN.

[TastyMcD]

I want to go ahead and jump on the Thanks Tasty Train. I just got my scoresheets back from the Category 10 Club Only Comp and holy shit Tasty. I brewed your APA, scored a 42, and advanced to the Mini-BOS. While I may not have placed in the end, I still owe a shit ton of thanks to Tasty and the BN.

Congratulations! The Club Only Comp is the toughest comp around. I have to believe that it's a pretty difficult task to find the best three beers out of 73 entries where each had to be best in their respective clubs to get there.

You're welcome for the recipe but you brewed the 42 point beer. Now that you've verified your technique, it's time to take this homebewing thing to the next level. Cheers to many more 42s in your future.

Tasty

[TimmyR]

There's lots of room on the train. The beer is quite tasty on board. I am a frequent traveler here and on the JZ Bandwagon.

Cheers to the Brewing Network.

[pdbutts]

I am thinking of brewing this beer on Saturday. The only hic-up is that I do not have any Pilsner malt. I have both Canadian 2-row and Golden Promise. I know I won't get the degree of layering that the Pilsner malt would add but how about swapping the Golden Promise for Pilsner, maybe even add a 1/2 lb of Victory for a bit of biscuit flavor?

[TimmyR]

My two-cents would be to just use 2-row and see how it goes & take notes. It'll still be great.

[TastyMcD]

Timmy is right, you can make the beer with all two-row in the base. The only issue with that is that this beer is all about that 23% Pilsner. I've encouraged people to use a variety of hop bills. I use a "Pliny" like hop bill because the beer has origins in Pliny. (Another story). My experience with the beer has been that it wants to attenuate too low which I attribute to the additional enzymes provided by the Pilsner malt. So I mash at 154F to decrease the fermentability. If you go with all two-row in the base, I'd lower the mash temp to more like 150-151F.

Tasty