So, a few weeks ago we were dead set on making a big, dark German beer for our winter seasonal. It would be big, malty, spicy and generally heart warming. Then we had our R&D night and everything changed. Don’t get me wrong, German beers are great – however after downing a liter each of our favorite dopplebocks and dunseweizens at Prost, we had to make the call on how we wanted to make our own. That is when we started reminiscing on the beer we brewed this time last year, “Balrog: the Wee Heavy Winter Warmer” and thought about how malty, delicious and warming it was. So, in the end, we’re gonna make that again and save the German brewing magnificence for some other day.
I plan on using much the same recipe as the original Balrog, except cutting down on the base malt a bit, taking out the smoked peat and adding a bit more chocolate malt and potentially adding some brown sugar. However, I’m still not sure what to do about the wonderful molasses addition that we used last year to bottle carbonate the beer… As we are now kegging.
Hopefully, I’ll be picking up the ingredients soon and will post a full recipe of our most current beast.
– Matt, Head Brewer Extraordinaire
BTW, I wrote this whole blog at the bus stop this morning via my iPhone… Gotta love technology!