I've been working in Copenhagen the past days. Marel has a place called Progress Point there where we can demonstrate our equipment to customers and have meetings. In the next building there is a place called "Bryg Selv" (Brew your own). I've seen it while driving to Marel Progress Point but never had the opportunity … Continue reading Bryg Selv
I've often wondered how much influence one can have on the fermentability of wort using the mash temperature. Most beers are mashed at 67°C/152°F, it is an all-around mashing temperature. But sometimes I've seen people state that they mashed on the high side 69°C/156°F or on the low side 65°C/149°F and I've wondered: Does a … Continue reading Brewing experiment: How low can you go?
Michael Dawson created this recipe and published it in his book "The Mashmaker". It can also be found online here. The black color comes from cold-steeping dehusked roasted grains. The original recipe uses Perla Negra. I substituted for Weyermann Carafa Special I since it matches in °L. As far as I know, both malts were … Continue reading Photos from brewing the “Neck Tat that says Evil” black IPA