So, what beer recipes do people have on deck to brew next?
Tue, Jan 29, 2013 - 7:07am
#1
What are you brewing next?
What are you brewing next?
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I'm doing two batches of saison for a friend's wedding. But, that's later in February. I'm thinking about doing something next Monday, just not sure what....
I'd like to do a black Kolsch. I have some smoked malt and some chocolate rye left over, so figured I'd put them to good use.
Both sound good. I'd like to try my hand at a saison. I swear I had a black kolsch some place but I can't remember...
I'm brewing in a couple of weeks and I'm hoping that's enough time to get my hands on the correct ingredients to brew a real craft beer and see how close it comes to the original. Lager Dan mentioned this and it sounds like an awesome idea.
If that fails, I may do a 10 gallon SMaSH and split it into two 5-gallon batches with different hop additions.
Black beers, for a while there, were like the new...black.
I just did a coffee saison that tasted great when I secondary'd it. I'll probably bottle it soon. The thing with the saisons is temp. It needs a pretty high fermentation temp. I think the yeast maxes out at ~90. I remember chatting with someone that said the best temp is ~75-80.
Anyone else know anything?
I had also heard the same thing, 75-80 are best for saisons. I'm still not sure how I'll get that high of a temp...
Jim, what do you mean by real craft beer?
I just mean non-homebrew and NOT a clone (which some Joe Schmoe homebrewer came up with). On The Brewing Network (which Lager Dan referred me to), they ask a real craft beer brewery for a recipe and scale it down to homebrew size for people to try to get it.
"Can you brew it" is awesome! Also the book "Brewing Classic Styles" came out of the early episodes of the Jamil show. They teach how to brew a batch of every single style. There is generally more information on th eradio program than in the book. I listened to every singe one a few years ago when I was first studying for the BJCP exam.
http://thebrewingnetwork.com/shows/The-Jamil-Show
James, I haven't even listened/looked yet. Are the ingredients generally accessible or is it something I need to plan well in advance for and perhaps order online?
Jeff and Eric,
I brewed a saison last year using the Wyeast Belgian saison strain (3724) late last spring, and it was not having it at ferm room temps. After 3 weeks it had come down from 1.075 to 1.045. Iggi built the hot box, we put a temp controller and heater in there, and we got the temp up around 80 F, and it finished nice and dry, around 1.010. We're trying to get the second fridge in the hall area hooked up as a hot box, but the controller and heat probably won't be finished for another couple of months. In the meantime, I've heard that the French saison yeast (3711) is less temperature sensitive, so you could try that. Or get a brew belt and put your fermenter in the warmest room in your house.
As for what I'm brewing next, either a wee heavy to put in my friend's FEW Rye barrel, or a Munich Helles lager.
-Adam
The ingredients are all readily available from B+G. But sometime they are out of stock of specific things. NB is always a good way to go if you want to be safe.
Brewing network has three great programs...Sunday Session (3-5 hrs), Can you brew it (1 hr), and brew strong(1 hr)...all avialble on podcasts or downloadable MP3s. they also have apps for both iPhone and Droid users where they continually play all the podcasts...all for FREE...especially great for listening to on road trips and/or daily commutes
You should listen to all the episodes..especially can you brew it...even though I may not be interested in the particular beer style there is always something I learn new from a the head brewer they interview....and as james mentioned the earlier Can you brew it episodes on each classic style is great for BJCP training.
Nice! Thanks for all the tips! I think I'm going to do the "Can you brew it?"
Doing an IPA with Mosaic Hops so I can give a better description to customers...and I like to drink delicious beer. http://www.worldbrewingcongress.org/2012/Abstracts/AbstractsDetail.cfm?A...
- Fresh
http://brewcamp.com
Nice! I read about Mosaic somewhere... Remind me the characteristics of those?
Believe it or not.. Blueberry, Mango, citrus, pine. It a offshoot of Simcoe. Don't recall having a beer with it, although some commercial exampled exist.
- Fresh
http://brewcamp.com
was thinking of something for spring/summer. Blueberry Ale. I have been reading that it is really hard to get the bluberry flavor out. I was thinking using 5-7# of bluberries in the secondary for a gallon batch. Too much or too little?
The emperor is not as forgiving as i am
A friend of mine just tapped his Mosaic IPA. It's more towards the resiny and tropical fruit than blueberry for me. Fantastic beer, though. I'll be brewinga pre-prohibition pilsner this weekend and *maybe* a mild if I find the time.
Canuck, I did a blueberry wheat last fall and added 6 lbs of blueberries into the secondary. I personally only got a small hint of blueberry, although Mel and one of her friends told me they thought it was perfect. I would have gone with more.
Oh... my... god. Why haven't we done this? http://thechive.com/2013/09/17/guys-rig-up-buddies-plumbing-with-beer-wh...
Brian, nice. Doing to have some "hands on" with a hop that a lot of our customers are unfamilar with. Glad to hear some positive feedback.
- Fresh
http://brewcamp.com
I reccomend 2#/gal of fruit if you really want it to really taste it....
pale ale for me.....got lots of hops from last years harvest that are burning a hole in my freezer
Thanks Adam, I'm acutally using the 3711, so may be good if I put the carboys close to the space heater. Otherwise, I might try to borrow a couple brew belts.
Lager Dan, do you have a go-to recipe for pale ales or do you come up with something a little different each time?
Scottish Ale for St. Patty's Day
i am still playing with alot of diffrent crystal malts and amounts depending a what kind they are.....I dont have a solid recipe yet but im getting close ......my hop load is about the same...sometimes I switch diffrent kinds but usually in the same ballpark of alpha acids
some stuff I have learned......
love english yeast for pale ale....because of flavor and clearing time
if using english crystal use american yeast
if using american crystal use english yeast
so...i simply do not have the time to brew anymore. that doesnt mean i dont like beer...and it doesnt mean i dont have any grains to brew with. so...maybe we can make a deal here...
i got the grain, you got the brew, ill pick up the yeast, too. we split a batch 50/50? my grain profile is conducive to belgian styles, but they can be interpreted into quite a lot of different styles but dark.
anyone interested?
...igz...