I’ve been pretty busy lately and haven’t gotten around to actually blogging since I last brewed. I made what was supposed to be a Rye IPA but there were some issues that changed that a bit. I was brewing with a friend from work who was a first timer. We started right after work and got doughed-in around 6:30. Everything was going fine at first until we started the boil and I opened the liquid extract to dump in. It was bad, really bad. I’ve always wondered how I would know when my ingredients had gone bad but I don’t anymore. This stuff was super thick, dark like molasses, and smelled terrible. I knew there was no way I could use it and I had already mashed the 3.5 lbs of grain so I wasn’t about to stop either. I dug through my ingredients and had a half pound of dried extract and 5.5 lbs of wheat dry extract that was for my cranberry zinger. I did a couple calculations in Beersmith and then threw both in. After the initial freakout subsided, I did a few more calculations and realized this should be a pretty decent beer. I guess it will be a sort of Roggenbier but probably lighter in color and a bit hoppier. Also, I used US-05 because that was the only yeast I had on hand. Who knows, it could end up being the best beer I’ve ever made, although I’m not sure if my friend will ever brew again though considering the craziness… I initially was going to call it RoggenIPA but since then I’ve decided on FrankenRoggen.
This beer was brewed as a result of losing a bet (I buy ingredients but my friend gets half) so if it tastes like sewer water, at least only one case of it is mine. Here’s the recipe: FrankenRoggen
FrankenRoggen… Nice. Constructed out of left over parts just like the monster. I hope it tastes alright so your friend won’t be totally discouraged from the hobby.