We are hosting a Monster Brew at Monkish on June 6. The recipe for the wort is 1.051OG and 25 IBUs with a grain bill of 78% domestic 2row, 12% flaked oats, 5% Vienna, and 4% acid. That’s great but many are asking what do I make with this beer? Based on previous posts from Carl Townsend and Jim Wilson here is what we suggest (or maybe blatantly plagiarized): The first step is to pick a style and an appropriate yeast. After that modify the wort to make it appropriate for the style. Some styles will require little modification. This … Read More
