Quote from: erockrph on May 17, , am. Quote from: ccfoo on May 17, , am. Isn't Zythos a blend of some of the C hops? Well thanks for the suggestions and info. I'm going to have to wait a few weeks to brew again but I'll try this when I do. Dang real life getting in the way!
If you're waiting weeks anyway If you're just wanting to use up your stock, then I would use: Willamette and Magnum at 60 min. Horizon Zythos will get you inside the ballpark. Cascade 4. Centennial 9. Zythos description: Tangerine, Citrus, floral, pine and Grapefruit character.
You might need to dial back the amount of Zythos, or add the same amount later in the boil to keep IBU's the same.
Zythos and Hallertauer Mittelfruh at 1 min. Your Munich 0. It may or may not make a perceptable difference. I would also note your roasted grain additions are not quite the same: Original recipe: 0.
I would dial back the chocolate malt to 2 oz. Looks great. Good luck. Quote from: richardt on May 18, , pm. With regards to the chocolate vs roasted barley question, there are two issues: color and flavor. I am sure the mods will agree but let us know how it goes. Yeah I just wanted to post it to show what I got from the podcast since according to them it was a cloned recipe.
I figured based off of that it was ok to stick it on here. It turned out pretty darn good! The color was spot on and the mouth feel was right as well.
I overshot my mash temp a bit to start so it turned out a bit sweeter than what I would have liked. But to get a beer that tastes similar to the censored ale, this recipe is a good one to start with! When I get the chance Im going to brew this again and see if I can nail the numbers this time. As the title says: around 1. The actual censored is 5. This may be due to the fact that I did a very slow temperature increase when bringing it up to deg.
I usually do a step mash system slowly bringing the temp up and letting it rest at specific points - it's in Byron Burch's book which is worth its weight in hops Free plug, Byron! This step mash system can really stretch your grain, which is why I use it when I'm just whipping up a pale ale or something. Anyway, sorry for rambling I would cut down on the amount of pale malt called for by a few pounds to get this right.
I guess I'll have to rack off that blueberry mead after all Censored is one of my favorite all-time local beers, and I just wanted to thank the poster VERY much for posting the recipe. I literally have been looking for this recipe for 5 or 6 years, being too lazy to try to recreate it when I have a few spare moments to brew.
I will try to come back and post the results and friend reviews when it's kegged and being drunk. I read on another thread that it's excellent in a cask. May try that, pending purchase of a cask. Lifetime Supporter. Turns out I'm a year late in moving this thread, but I'm glad to see it.
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MachineShopBrewing May 26,
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