Oh look, I'm going to talk about beer again.
I went to the brewshop here for a little look-see at the yeast selection in terms of limited releases for the fall. Lo and behold I found a vial of Yorkshire Square Ale Yeast. If you're a geek you know this is the strain used by Samuel Smith over the pond. Oh goodie. I get to make something English. Winter's coming, so how about I make a nice Winter Warmer? Something a little strong to put the fire in your furnace. I think I'll be using a variety of caramel malts, some amber malt for a touch of roasty biscuit flavor, and a touch of chocolate malt to tie it together and darken it a bit. Base malt should be a good English maris otter as well with an addition of dark munich for depth. As for hops, I already cleaned them out of there supply of fuggles and east kents.
But do I spice it or not? A stick of cinnamon, a clove or two? Hrm.
I went to the brewshop here for a little look-see at the yeast selection in terms of limited releases for the fall. Lo and behold I found a vial of Yorkshire Square Ale Yeast. If you're a geek you know this is the strain used by Samuel Smith over the pond. Oh goodie. I get to make something English. Winter's coming, so how about I make a nice Winter Warmer? Something a little strong to put the fire in your furnace. I think I'll be using a variety of caramel malts, some amber malt for a touch of roasty biscuit flavor, and a touch of chocolate malt to tie it together and darken it a bit. Base malt should be a good English maris otter as well with an addition of dark munich for depth. As for hops, I already cleaned them out of there supply of fuggles and east kents.
But do I spice it or not? A stick of cinnamon, a clove or two? Hrm.
ckdexterhaven:
Coincidentally I had just listened to that song on the Blues Brothers soundtrack before I saw your comment. Must be something to do with that whole "mission from God" business. Weird.