Normell - Reviews
Cascade Spicy Ghost Draught | January 10th 2005 | |
Casper the GhostUsed Cascade spicy ghost draught as the base, with 500g dry light malt, 500g Dextrose & 250g malto dexrin, 20L spring water. 21g Cascade Bohemian yeast & fermented at 14C for 7 days. Straight from fermenter to keg, conditioned in fridge for 2 days at 2 Bar pressure. After 4 days, one of the nicest quaffing beers that I have tasted. Must do another one very quickly. |
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Cascade Chocolate Mohogany Porter | January 10th 2005 | |
Mahogany Chair LegTo Cascade Porter, added 500g light dry malt, 500g dextrose & 250g malto dexrin, 20L spring water. Fermented at 12C with 23g Saflager yeast for 6 days, racked for 2 days, then to keg. Conditioned for 4 days at 2 bar pressure. More a sipping type beer for colder months, but wont last that long. |