legruesbrew blogspot.com
LeGrues Brew
Tuesday, September 4, 2012. Managed to get a batch brewed this Labor Day- Bourbon Barrel Porter 12. The base is a high- gravity Baltic Porter O.G. 1.088, and it is fermenting at 66F on Wyeast. 1335 British Ale II. Yeast to enhance the bready, malty, goodness. Once fermentation is complete, Ill cask- age this baby over charred oak barrel chips that have been soaked in makers Mark for the last 2 months. This all should up the final flavor and mouth feel. Will be ready around November 15. First mounted.
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LeGrues BrewDESCRIPTION
Tuesday, September 4, 2012. Managed to get a batch brewed this Labor Day- Bourbon Barrel Porter 12. The base is a high- gravity Baltic Porter O.G. 1.088, and it is fermenting at 66F on Wyeast. 1335 British Ale II. Yeast to enhance the bready, malty, goodness. Once fermentation is complete, Ill cask- age this baby over charred oak barrel chips that have been soaked in makers Mark for the last 2 months. This all should up the final flavor and mouth feel. Will be ready around November 15. First mounted.CONTENT
This web page legruesbrew.blogspot.com states the following, "Tuesday, September 4, 2012." We saw that the webpage said " Managed to get a batch brewed this Labor Day- Bourbon Barrel Porter 12." It also said " The base is a high- gravity Baltic Porter O. 088, and it is fermenting at 66F on Wyeast. Yeast to enhance the bready, malty, goodness. Once fermentation is complete, Ill cask- age this baby over charred oak barrel chips that have been soaked in makers Mark for the last 2 months. This all should up the final flavor and mouth feel. Will be ready around November 15."SEEK SIMILAR DOMAINS
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