One of the other moderators mentioned in our super secret moderator only threads section that some of us weren't posting much about our own recipes and even questioned whether some of us still brewed. The nerve!
Here's what I just bottled:
1 can HCCD HME
3 LBS Light LME
.5 LB Crystal 10 steeped 30 minutes @ 155F
.5 ounce Galena hops boiled 20 minutes
1/2 pack Nottingham Danstar yeast.
Fermentation started on January 31st right around 57F and just bottled today 17 days later. I batch primed using about 2.5 ounces of what I think was beet sugar and cane sugar mixed (we're almost out of sugar!). The OG was 1.076 and the FG was 1.014 for an apparent attenuation of 81.6%. Oh and the IBU's were around 32, that Galena has some strong apha acids.
Mammy is going to Buzz Town!
It tasted pretty good at bottling and I got just under 2 gallons (254 ounces). It doesn't really fit any true style. The OG is too high for an APA or even an American Amber Ale and it's a bit low for a barleywine. I'm gonna say it's more like a Canadian Style Malt Liquor.
The taste was quite good with a hint of warm alcohol feel and Galena hops presence.
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