Nikita Vorontsov

07/08/2022

Fancy getting started with homebrewing but don't know what to brew, or just want a nice easy recipe to make?

These are just 5 of the easiest recipes to make your own outstanding beer.

All of the recipes come from my rendition of brewing Dungeons & Dragons beers and in my opinion taste fantastic.

Let me know which recipes you'd like to try?

https://youtu.be/Q7_Y9ga1SNk

These are just 5 of the easiest recipes to make your own outstanding beer.All of the recipes come from my rendition of brewing Dungeons & Dragons beers and i...

25/07/2022

Tart and Fruity Wheat Ale brewed with apricot, mango, and blood orange from in Tartu
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Real wonderful tart flavour, definitely didn’t skimp on the acidity!
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24/07/2022

With the completion of the Dnd beer series I’ve decided to try Rating every single D&D Beer that i've brewed. See the best, and the worst, and the middling.

Create Your Own Tier List and share it with me to see your opinions!

https://buff.ly/3Behn9v

https://buff.ly/3onhfNs

17/07/2022

This is Sahti. A traditional farmhouse beer brewed in Finland.
This is also the final episode of the Dungeons & Dragons Beer Brewing Series - The Wyrmwizz!

The strangest, weirdest brew i've ever made, and this definitely screams "Medieval Fantasy Beer" as far as any of the ones i've brewed go.

Malty, rye notes, banana flavours, even some Marzipan. It definitely tastes way better than it smells!

This is also the FINAL beer in the series of brewing Dungeons and Dragons inspired beers! That's right..i've now gone through them all, and what a way to finish!

https://www.youtube.com/watch?v=tlVnd-I-MJs

10/07/2022

Is an Altbier better than a Kolsch?
I'm probably going to get killed for saying this but...

It's different.
As similar as it is in serving style, and the way its made, it's completely different in it's taste profile which is far more bready than the lighter and fruitier Kolsch.

That being said oh my god is it a perfect beer for any weather, any situation...just anything really!

Bready, crusty, caramel goodness, layered on a nice crisp finish that feels reminiscent of a lager, but just pulls back with a bit of fruity or floral hop character.

This is my rendition of the Dungeons & Dragons Wizard's Quaff, and I think i've definitely done this beer justice!

Recipe for 21L (5 Gallons) - 60 Minute Boil ~ 5% ABV:
5.7kg Pilsner Malt
250g Caramunich III
100g Carafa Special II
100g Melanoidin
22g Perle at 60
20g Hallertauer Mittelfrueh at 60
30g Tettnang at 20
WLP036 Dusseldorf Alt Yeast

Mash at 50C for 15min
Mash at 62C for 35min
Mash at 70C for 35min
Mash at 76c for 15min

Ferment at 18C

OG: 1.049
FG: 1.011
ABV: 5%
IBU: 35

https://buff.ly/3QZJTkO

03/07/2022

I used to not enjoy stouts. In fact I used to really hate them. Guinness was okay, but like..just one. Murphys and Beamish also I could handle maybe the one if you were in Ireland.

After brewing the American, Dry Irish, and Oatmeal Stouts...I still didn't get it.

Until now.

Meet. The Foreign Extra Stout.

7.4% of Chocolatey, Coffee goodness, with a wonderful sweet finish that isn't overly cloying. It's complex, it's big, it has bite. Okay fine. I get it. Stouts can be delicious, and I guess I just needed to find the right one for me!

This is my rendition of the Dungeons & Dragons Tanagyr's Stout, and for this one, I think I knocked it out of the park. The taste is phenomenal, the smell is amazing...drinks all around.

Recipe for 14L (3 Gallons) - 60 Minute Boil ~ 7% ABV:
4.5kg Maris Otter Pale Ale Malt
800g Flaked Barley
400g Pale Crystal Malt
200g Pale Chocolate Malt
200g Roasted Barley
100g Black Patent Malt
30g Target at 60
25g East Kent Goldings at 60
15g East Kent Goldings at 30
15g Fuggles at 10
wyeast 1028 London Ale Yeast

Mash at 65C
Ferment at 20C

OG: 1.068
FG: 1.015
IBU: 68
ABV: 7%

I used to not enjoy stouts. In fact I used to really hate them. Guinness was okay, but like..just one. Murphys and Beamish also I could handle maybe the one ...

26/06/2022

Ever wanted to make a Royal Purple Beer?

I used Butterfly Pea Flower to colour drinks and used it as a pH Indicator!

I brewed up an English Pale Ale to showcase British Hops, and since this is my replication of the Dungeons & Dragons Suzale (or Purple Dragon Ale) I decided to use Butterfly Pea Flower for colouration!

Recipe for 14L (5 Gallons) - 60 Minute Boil ~ 5% ABV:

• 3.5kg Floor Malted Maris Otter Pale Ale Malt (100%)
• 30g Fuggle at 60 (21 IBU)
• 15g East Kent Goldings at 30 (9 IBU)
• 15g East Kent Goldings at 5 (2.3 IBU)
• 15g Fuggle at 5 (2.1 IBU)
• 50g Butterfly Pea Flower at Flameout
• wyeast 1028 London Ale Yeast

Ferment at 20C Mash at 65C

Got to admit I definitely overdid it on the amount of tea used as it gave way too much astringency and tannins, however just before the tannins hit it actually tasted incredible!

Lavender, Mint, Earthiness, such wonderful English Hop Qualities!

Anyone ever brewed with Butterfly Pea Flower? How did it turn out?

Ever wanted to make a Royal Purple Beer? Find out how to use Butterfly Pea Flower to colour drinks and using it as a pH Indicator! I brewed up an English Pal...

19/06/2022

This beer is all spruced up and rearing to go!

Spruce has such a wonderful almost candy like flavour and aroma that works so incredibly well in a Lager!

The crispness...mixed with the sweet citrus...my oh my is this an incredible beer.

This was my own rendition of the Spruce Beer from Dungeons and Dragons.

Recipe for 21L (5 Gallons) - 60 Minute Boil ~ 6% ABV:
6.5kg Pilsner Malt - 100%
14g Magnum Hops at 60 (18.6 IBU)
20g Spruce Tips at 60
1 Tsp Yeast Nutrient at 15
60g Spruce Tips at Flameout
1 pkg Lallemand Diamond Lager

OG: 1.054
FG: 1.008
ABV: 6%
IBU: 17

Taste…incredible! So crisp, so fresh, the Spruce gives it a lovely almost sweet flavour that reminds me of citrus flavoured sweets.

This is no doubt my favourite lager I’ve ever brewed, as it’s so different to anything I’ve ever brewed and that’s all down to that amazing spruce flavour and aroma!

https://youtu.be/Rnu3kvGUoLo

Anyone else ever brewed with Spruce?

This beer is all spruced up and rearing to go! Spruce has such a wonderful almost candy like flavour and aroma that works so incredibly well in a Lager! The ...

12/06/2022

What happens if you drink every day for 30 days?
Bit of a fun one this one that was both fun and a humungous pain in the ass to do!
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https://youtu.be/4ggD5_1uGHY
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05/06/2022

Cherrs...Cheerries? Cheers!

This is a Cherry Sour with a whopping 200g/l of Cherries, all soured with Philly Sour yeast and absolutely no lactobacillus bacteria was involved!

Is this the greatest way to sour beer? I think so, or at the very least, the least complicated and messy.

Recipe for 21L (5 Gallons) - 60 Minute Boil ~ 6% ABV:
3.2kg Pilsner Malt (45.7%)
1.2kg Wheat Malt (17.1%)
1kg Malted Oats (14.3%)
500g Carapils (7.1%)
500g Maltodextrin (7.1%)
300g Acidulated Malt (4.3%)
300g Dextrose (4.3%)
10g Hallertauer Blanc at 60 (13.2 IBU)
1 tsp Yeast Nutrient at 15
2 packets Philly Sour Yeast
4kg Cherry Puree after Fermentation completed

Mash at 67C
Ferment at 20C

OG: 1.066
FG: 1.020
ABV: 6%
IBU: 13

Gorgeously sour, cherry beer, with overwhelming cherry and fruity notes, a wonderful acidity, and uses maltodextrin instead of lactose to keep up with the body!

In my opinion this worked really really well, too well in fact, especially given the fairly decent percentage.

Maltodextrin gives a wonderful body and a sweet-ish backbone that allows you to enjoy the acidity without it almost making you cringe due to the acidity.

And there definitely was acidity! 2 packets of Philly Sour and a good dollop of dextrose really made me pucker. pH reading was around 3.1 to 3.2 which is definitely on the more acidic end!

Very pleased with this and glad to make a beer like this that can be served to both vegans and the lactose intolerant!

Anyone else a fan of Sours, how do you go about making yours, anyone experimented with philly sour vs traditional kettle souring?

Cherrs...Cheerries? Cheers!This is a Cherry Sour with a whopping 200g/l of Cherries, all soured with Philly Sour yeast and absolutely no lactobacillus bacter...

29/05/2022

Absolute Hop Overload!

Over 430g Hops have been put into this NEIPA to give it huge Strawberry, Passionfruit, and Citrus notes with a serious hop blast.

This is the Sleeping Dragon Dark, my own rendition of the D&D Fantasy Drink recreated as this New England IPA.

Recipe for 21L (5 Gallons) - 60 Minute Boil ~ 6.3% ABV:
5kg Golden Promise Pale Ale Malt - (67%)
1.5kg Malted Oats - (20%)
600g Wheat Malt - (8%)
300g Carapils - (4%)
15g Magnum at 60 (17 IBU)
Yeast Nutrient at 15
30g Callista at Hopstand (80c)
30g Galaxy at Hopstand (80c)
30g Mosaic at Hopstand (80c)
Wyeast 1318 London Ale III Yeast
50g Callista at Day 2 Dry Hop
40g Galaxy at Day 2 Dry Hop
40g Mosaic at Day 2 Dry Hop
65g Callista at Day 7 Dry Hop
65g Galaxy at Day 7 Dry Hop
65g Mosaic at Day 7 Dry Hop

Mash at 66C
Ferment at 20C

OG: 1.063
FG: 1.015
EBC: 10.6
IBU: 31

Incredibly creamy, wonderfully fruity, and different to regular NEIPA's with a turn towards Strawberry and Citrus over stronger Tropical Notes.

It came out just a touch too bitter for myself, and rebrewing this I may have preferred to opt for withdrawing the bittering addition and going just for the hopstand hops.

I'd also love to play around with only dry hop hop additions also to see how that would play out

Anyone tried this out with just Dry Hop hopping? How did that work out?

Absolute Hop Overload!Over 430g Hops have been put into this NEIPA to give it huge Strawberry, Passionfruit, and Citrus notes with a serious hop blast.Incred...

22/05/2022

This is the Shadowdark Ale from Dungeons & Dragons brewed in the Dunkelweizen style.

As a Hefeweizen fan I didn't know what to expect but this indeed came out fantastic.

All the fun parts of the Yeast Expression of the Hefeweizen with lovely bready dark notes!

Recipe for 14L (3 Gallons) - 60 Minute Boil ~ 5% ABV:
* 1.9kg Wheat Malt (50%)
* 1.5kg Munich II (39.5%)
* 300g Caramunich III (7.9%)
* 100g Carafa Special II (2.6%)
* 20g Hallertauer Mittelfrueh (12.2 IBU) @ 60
* WLP300 Hefeweizen Ale Yeast
* Mash @ 65C (148F) for 60mins
* Boil for 60 minutes.
* Ferment @ 20C for 14 days

OG: 1.050
FG: 1.012
ABV: 5.0%
IBU: 12

https://buff.ly/39HzVDg

Absolutely loved this, a Hefeweizen sometimes can be almost too much on the palate with that banana clove type thing going on, whereas the Dunkelweizen had such a beautiful marriage of darker almost caramel notes with those hefe yeast qualities that it's probably become one of my favourite styles!

Anyone brewed a Dunkelweizen? What's your favourite recipe and what do you like about them? Or dislike?

This is the Shadowdark Ale from Dungeons & Dragons brewed in the Dunkelweizen style.As a Hefeweizen fan I didn't know what to expect but this indeed came out...

19/05/2022

The fine sent me over a bottle of their incredible Mango and Passionfruit Sour…. And my god is it incredible!
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Such mango, such passion fruit, so wonderfully sour and tart with an incredibly luscious mouthfeel! This is incredible!
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15/05/2022

Two Words. Mushroom. Beer.
I added 1.4kg (3lbs) Portobello Mushrooms to a standard Brown Ale to see how this would taste!

This is the D&D Samman Beer, or my own rendition of it.
Dwarvish, Underdark Ale felt very appropriate to brew up with some funky mushrooms!

Recipe for 14L (5 Gallons) - 60 Minute Boil ~ 5.3% ABV:
* 3kg Pilsen Malt (76%)
* 600g Caramunich III (15.2%)
* 350g Special B (8.9%)
* 20g Cascade (17.4 IBU) @ 60
* Teaspoon of Yeast Nutrient @ 15
* 20g Willamette (8.6 IBU) @ 15
* Half a Protafloc @ 5
* 100g Portobello Mushroom @ Flameout
* Nottingham Yeast
* Mash @ 65C (148F) for 60 minutes
* Boil for 60 minutes.
* Ferment @ 20C for 7 days
* 1.3kg Portobello Mushroom Dry Hop

OG: 1.053
FG: 1.013
ABV: 5.3%
IBU: 26

https://buff.ly/3sBfvCH

This was....quite something. The mushrooms added a real earthiness, almost a sweetness to the Brown Ale that did work, but my mind just couldn't deal with the knowledge it was mushrooms.
Alex however absolutely loved it!

Have you ever brewed with mushrooms? How did that turn out?

Two Words. Mushroom. Beer.I added 1.4kg (3lbs) Portobello Mushrooms to a standard Brown Ale to see how this would taste! This is the D&D Samman Beer, or my o...

14/05/2022

Best way to watch than with a fresh Keller Pils!

13/05/2022

Little sneak peak of an NEIPA I’ve brewed up, over 430g total dry hops!!
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Such strawberry 🍓 and passion fruit flavours!
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08/05/2022

I brewed up a Saison with Orange, Coriander, and Dried Cranberries! The taste was absolutely sublime!

This was my first time making a saison and boy did I underestimate how hot it likes to ferment at!

This was my own rendition of the Dungeons & Dragons Old One Eye Beer.

Recipe for 14L (5 Gallons) - 60 Minute Boil ~ 6.7% ABV:
* 3kg Pilsen Malt (66.7%)
* 500g Rye Malt (11.1%)
* 500g Vienna Malt (11.1%)
* 500g Wheat Malt (11.1%)
* 25g Tettnang (15.5 IBU) @ 60
* 25g Tettnang (7.7 IBU) @ 15
* Teaspoon of Yeast Nutrient @ 15
* Half a Protafloc @ 5
* 20g Sweet Orange Peel @ 5
* 10g Coriander @ Flameout
* 500g Dried Cranberry @ Flameout
* Wyeast 3724 Belgian Saison Yeast
* Mash @ 65C (148F) for 60 minutes
* Boil for 60 minutes.
* Ferment @ 32C for 7 days

OG: 1.063
FG: 1.012
ABV: 6.7%
IBU: 23

https://buff.ly/3kO7lTa

I’ve got to admit I absolutely love a touch of rye in things now, and the rye here did not disappoint.

Orange and Coriander additions were also really fun and the coriander seed added a certain spiciness that worked really well with the orange I thought.

Sadly the Cranberry really was not noticeable, should I maybe have added some in for secondary to sit on?

Anyone worked with cranberry before, what’s your technique for getting good flavour?

I brewed up a Saison with Orange, Coriander, and Dried Cranberries! The taste was absolutely sublime! This was my own rendition of the Dungeons & Dragons Old...

06/05/2022

Not a bad way to spend a Friday at
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01/05/2022

I rated the best warm macro beers to find the best warm beer to bring to a Festival that can endure the stuffiness and warmth of a tent and still be palatable!

See the video here:

I was absolutely shocked with these results!

Whats everyones go to beer for the summer?

I rated the best warm macro beers to find the best beer to bring to a Festival that can endure the stuffiness and warmth of a tent and still be palatable!You...

24/04/2022

Chances are you've never had a Schwarzbier! If that's the case you're missing out big! The Schwarzbier is like the cousin of a Porter or Stout but with the beautiful crispness of a lager!

The full taste of a stout, but the thirst-quenching of lager, this is a marriage made in heaven! Or in the fermenter!

Recipe for 14L (3 Gallons) - 60 Minute Boil ~ 4.5% ABV:

* 2.3kg Munich II Malt (47.9%)
* 2kg Pilsner Malt (41.7%)
* 300g Caramunich III (6.3%)
* 200g Carafa Special II (4.2%)
* 28g Hallertauer Hersbrucker @ 60
* 28g Hallertauer Hersbrucker @ 30
* 28g Hallertauer Hersbrucker @ 15
* Half a Protafloc @ 5
* Wyeast 2124 Bohemian Lager Yeast
* Mash @ 67C (154F) for 60mins
* Boil for 60 minutes.
* Ferment @ 17C for 14 days @ 15 PSI

OG: 1.051
FG: 1.012
ABV: 5.1%
IBU: 27

This has to be one of my favourite beers I’ve brewed!

The cleanliness and crispness of a lager that I’ve always missed in darker porters and ales, but with the complex taste of darker malts without getting too sweet and fruity which I’m not the biggest fan of

Anyone made a Schwarzbier? How did you find it?

Chances are you've never had a Schwarzbier! If that's the case you're missing out big! The Schwarzbier is like the cousin of a Porter or Stout but with the b...

21/04/2022

Love a Grolsch, great flavour, and a great bottle I get out of it to reuse!
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17/04/2022

Oatmeal Stouts were traditionally offered to mothers to help nurse. I'm no nursing mother but this Stout was too good to not brew up!

https://youtu.be/3cYGTsdJiG4

This will make you feel struck by a smooth criminal, like you're being chatted up by Barry White.

What would Beers and Ales in the world of Dungeons and Dragons taste like? Iʹm putting this to the test and brewing the entirety of the D&D Ales list with my own rendition of them!

Recipe for 14L (3 Gallons) - 60 Minute Boil ~ 4.5% ABV:
2.4kg Pale Ale Maris Otter (61.5%)
800g Munich II Malt (20.5%)
400g Flaked Malted Oats (10.3%)
150g Chocolate Malt (3.9%)
150g Roasted Barley (3.9%)
35g East Kent Goldings (25.7 IBU) @ 60
14g Fuggles (1.8 IBU) @ 5
Half a Protafloc @ 5
Wyeast 1084 Irish Ale Yeast
Mash @ 68C (154F) for 60mins
Boil for 60 minutes.
Ferment @ 20C for 14 days

OG: 1.047 FG: 1.013 ABV: 4.7% IBU: 28

I've said before how i'm not the biggest Stout man and can't really tell the differences much, but I definitely could with this one. Very Roasty, but very very Oatmealy and very earthy!

It was nice...but I do think I preferred Irish Stouts, i'm not too sure why.

I have never experienced mouthfeel like this though, so silky silky smooth, went down a right treat. Never experienced such wonderful mouthfeel, body, and head retention!

How do you like your Oatmeal Stouts? Or what is the Stout of choice for you?
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15/04/2022

Over 430g Total Hops in this NEIPA! I am mega hyped! Callista, Mosaic, Galaxy!
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10/04/2022

Instead of a brewing video I’ve uploaded a Q&A video this week! Check it out on YouTube in the link in bio
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I do have 2 more videos uploaded and ready to go but I’ve held out on this Q&A for a while so posting this first!
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Members get to see early posts of videos as they’re uploaded before the weekly posts!
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09/04/2022

As much as I love beers normally I felt that this had way too much maple sweetness! The blueberry sour flavour was absolutely out of this world though! Best sours I’ve tasted!
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08/04/2022

What’s everyone drinking this Friday? Also what’s your favourite macro beer?
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03/04/2022

Extra Special Bitter. Or is it? I brewed up my own version of Fuller's Extra Special Bitter to replicate the Iriaeboran North Brew from Dungeons & Dragons.

https://buff.ly/3qZbcQS

Recipe for 14L (3 Gallons) - 60 Minute Boil ~ 5.4% ABV:
3.5kg Pale Ale Maris Otter (91.4%)
330g Crystal Heritage (8.6%)
12g Target (18.1 IBU) @ 60
10g Challenger (10.5 IBU) @ 60
7g East Kent Goldings (2.8 IBU) @ 15
7g Northdown (4.8 IBU) @ 15
Teaspoon of Yeast Nutrient @ 15
Half a Protafloc @ 5
Wyeast 1968 London ESB Ale Yeast
Mash @ 65C (148F) for 60mins
Boil for 60 minutes.
Ferment @ 21C for 14 days
Dry Hop 8g East Kent Goldings for 5 days

OG: 1.057
FG: 1.016
ABV: 5.4%
IBU: 36

This was....not so extra special to be honest. I missed my actual OG by about 10 points so it was already fairly under ABV as I was trying out something new to dial in my numbers. Perhaps due to this the chosen hops sort of fell on their ass a bit without the punch that I was hoping for.

Definitely should have upped the amount I used and the target IBU.

The dry hop worked and was probably one of the biggest things that made it taste similar to the Fullers ESB, sadly the rest was just underwhelming. Nice malt flavour, nice hops, but just very muted!

Anyone else had a brew they've been really excited for that just came out underwhelming? What did you brew?

Extra Special Bitter. Or is it? I brewed up my own version of Fuller's Extra Special Bitter to replicate the Iriaeboran North Brew from Dungeons & Dragons.Fi...

03/04/2022

Any guesses as to what todays inspired beer is going to be? Bonus ingredients: Portobello Mushrooms!

01/04/2022

What are you all drinking tonight let me know in the comments below ⬇️ ? This is an Orange 🍊 and Blackcurrant Squash - err Kolsch! Video is up in link in bio!
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27/03/2022

Fruited Kolsch?

https://buff.ly/3qunvnS

Iʹm tackling the D&D Golden Sands Brews Orange Lager in this series of brewing D&D beers. With this style I decided to try and make a Kolsch.

But not just any Kolsch, a Kolsch made with Orange Peel and Blackcurrant!

**Recipe for 21L (5 Gallons) - 60 Minute Boil ~ 4.9% ABV:**
* 3.8kg Pilsen Malt (85.4%)
* 350g Vienna Malt (7.9%)
* 300g Wheat Malt (6.7%)
* 28g Hallertauer Mittelfrueh (13.2 IBU) @ 60
* 14g Hallertauer Mittelfrueh (3.3 IBU) @ 15
* 14g Mandarina Bavaria (7 IBU) @ 15
* Teaspoon of Yeast Nutrient @ 15
* Half a Protafloc @ 5
* 28g Sweet Orange Peel @ 5
* WLP029 Kolsch Yeast
* Mash @ 65C (148F) for 60mins
* Boil for 60 minutes.
* Ferment @ 18C for 14 days
* 30g Mandarina Bavaria Dry Hop for 7 days
* 2kg Blackcurrant Puree for 7 days

**OG**: 1.047
**FG**: 1.010
**ABV**: 4.9%
**IBU**: 24

Christ this was nice! Tasted like Robinsons Blackcurrant and Orange Squash but alcoholic with a lovely malty aftertaste. This was such a great idea and i'm glad I had a go at it!

Anyone else made a Kolsch with Fruit? How'd it turn out?

26/03/2022

In Ireland for a wedding, taking the chance to try a proper Red Irish Ale! Gorgeously fruity, malty just fantastic!
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24/03/2022

Got that shipment in! Trying out their apple ! Goddamn what a taste! Puckeringly sour but distinctly apple! Wonder how they got the colour so fresh!
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20/03/2022

Nettles in beer? This is the D&D Golden Sands Brews Gold Lager in this series of brewing D&D beers. With this style I decided to try and make a New Zealand Pils, a fresh, crisp, super fruity lager made popular in New Zealand.
https://buff.ly/3ijGUU6
With a twist, to this i've also added a fair share of nettles to provide some nice earthiness

Recipe for 21L (5 Gallons) - 60 Minute Boil ~ 4.7% ABV:

4.5kg Pilsen Malt (96.8%)
150g Acidulated Malt (3.2%)
13g Enigma (25.1 IBU) @ 60
Teaspoon of Yeast Nutrient @ 15
Half a Protafloc @ 5
65g Motueka @ Flameout
35g Nelson Sauvin @ Flameout
50g Nettles @ Flameout
10g Motueka @ Dry Hop (3 days)
10g Nelson Sauvin @ Dry Hop (3 days)
Omega OYL-114 Bayern Lager Yeast
Mash @ 66C (148F) for 60mins
Boil for 60 minutes.
Ferment @ 18C for 7 days @ 15psi

OG: 1.049
FG: 1.012
ABV: 4.9%
IBU: 25

This came out so crisp like i've never had it. Incredible surprised by it. The Nettles provided a wonderful earthiness that played off the fruity hops really well. Transparency was super clear, flavour was really clean. and the aroma was incredible!

Anyone else had success brewing New Zealand Pilsners? How did they turn out? What's the weirdest thing you've added to your beers as an addition and how did that turn out?

Nettles in beer? This is the D&D Golden Sands Brews Gold Lager in this series of brewing D&D beers. With this style I decided to try and make a New Zealand P...

14/03/2022

Happy to say that it's now been a whole year since i've been on YouTube, making brewing videos, discord bot tutorials, and just having a fun time making videos!

The support has been tremendous, and didn't expect to have 1670 subs in a year when I started!

Thanks to everyone who subscribed, watched the videos, and commented!

As part of the 1 year celebration i'm happy to have a Q&A answering any questions you all might have (if any). Doesn't have to be brewing related!

Feel free to comment below anything you want me to answer and i'll either answer below or make a dedicated video on it!

Thanks again!

13/03/2022

Iʹm tackling the D&D Golden Sands Brews Basic Lager in this series of brewing D&D beers.

https://buff.ly/3MNvciq

With this style I decided to try and make a Bohemian Pilsner, a fresh, crisp, lager traditionally brewed in Plsen in the Czech Republic!

Find out about the history of the Bohemian Pilsner as well as how to brew your own version, and what it ends up tasting like!

What would Beers and Ales in the world of Dungeons and Dragons taste like? Iʹm putting this to the test and brewing the entirety of the D&D Ales list with my own rendition of them!

06/03/2022

Roggenbier is a beer style that up until the 16th Century would have been the most popular beer style in Germany! That all ended with the Reinheitsgebot until fairly recently, 500 years later! Find out about the history of the Roggenbier as well as how to brew your own version, and what it ends up tasting like!

Iʹm tackling the D&D Elminster's Choice in this series of brewing D&D beers. With this style I decided to try and make a Roggenbier, a heavily Rye based beer that tastes like a Dunkelweizen mixed with Rye!

Recipe for 14L (3 Gallons) - 60 Minute Boil ~ 5.4% ABV:

1.7kg Rye Malt (50.8%)
700g Munich Malt (20.9%)
700g Pilsner Malt (20.9%)
200g Caramunich III (6%)
50g Carafa Special II (1.5%)
16g Styrian Goldings (11 IBU) @ 60
16g Styrian Goldings (5 IBU) @ 15
Teaspoon of Yeast Nutrient @ 15
Half a Protafloc @ 5
Wyeast 3638 Bavarian Wheat Yeast
Mash @ 40C (104F) for 15mins
Mash @ 65C (149F) for 45mins
Mash @ 70C (158F) for 20mins
Boil for 60 minutes.
Ferment @ 23C for 7 days

OG: 1.054 FG: 1.013 ABV: 5.4% IBU: 16

This is legitimitely the weirdest brew i've ever had. It's got such strong Rye Bread characteristics that at first almost seem offputting, but after a few sips it's not too bad! Wonderful Hefeweizen characteristics from the yeast work really well with the Rye.

Anyone else a fan of Rye beers? What are your favourites?

Roggenbier is a beer style that up until the 16th Century would have been the most popular beer style in Germany! That all ended with the Reinheitsgebot unti...