I made that the other day I ended up with 1.059 I didn't bother diluting. It's smells lovely in the fermentor
Please do let us know how it turns out. There is a parsnip stout recipe in this 1963 classic I have been thinking of giving a go. But not the recipe on the next page which adds minced chicken to beer, called appropriately (in every way) "cock ale".While back I found an old recipe for 'parsnip stout', tried it for a bit of fun. Result was waay too sweet and waaay too strong, but I thought, it has the basis of something there, decent stout flavour, just needs some adjustment...
So I have been making small incremental changes (basically, bit more water, bit less sugar). When I think have something that produces acceptable results, I will post it.
That's the one I have! I wondered if the "1 gallon of water" was a misprint; for me, that recipe has too much sugar and not enough water! As I said, I am adjusting it gradually to find a decent compromise.
Hi, how did this turn out? I fancy giving it or a very similar version a try, anything you would change?21 litres of Viena Lager
3600g Vienna malt
400g Red X
600g Munich light
70g Carafa 3
15g Tettnang @ 60m
15g Hersbrucker @ 15m
15g Mandarina Bavaria 5m
Yeast MJ M54 @ 19C
OG 1050 BHE 73%
This brew is still cold crashing but I've made it twice before and it's really good. The red X isn't necessary I've run out of it now so next time 4000g Vienna and a bit more Carafa 3 for colour.Hi, how did this turn out? I fancy giving it or a very similar version a try, anything you would change?
I brewed this yesterday23l of Wheat
2.5kg lager malt
46g of perle at 60min
Forgot profloc so had an idea to strain beer through hop spider transferring to fermenting bucket. Dog ended up with his head in trying to drink wort .
Lallemand Munich yeast which I rehydrated before adding.
First time doing a rehydrate so hopefully done it right. Had toyed with adding raspberrys after a week of fermentation but think I'll just see how this turns out.