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Local Buzz is a beer that I tried to clone that is brewed by Four Corners Brewery in Dallas. I basically used the information from Four Corners' website to get the OG, IBU, and ABV. Used this info to calculate the FG. They describe it as a Honey - Rye Golden Ale. That is all the information they had so I just looked at other rye ale, amber ale recipes to figure out something to try. The beer did not really have any hop presence so I just decided to use cluster since I had some to use.
The recipe that I came up with is listed below. The beer tastes good but it tastes too sweet. Especially for finishing low with the honey addition. So I'm looking for suggestions to reduce the sweetness with the next batch. I usually don't like to change too much at once. I know that I want to add a little more rye.
Does the amount of Crystal affect the sweetness?
Should I increase my bittering hops to balance the sweetness?
Thanks!
I should note that I actually numbers for the brew were:
OG 1.048
FG 1.010
4.99%
79.2% Attenuation
67% Brewhouse efficiency
HOME BREW RECIPE:
Title: Local Buzz
Brew Method: BIAB
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Boil Size: 2.3 gallons
Boil Gravity: 1.029
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.053
Final Gravity: 1.011
ABV (standard): 5.55%
IBU (tinseth): 21.37
SRM (morey): 11
FERMENTABLES:
1.75 lb - American - Pale 2-Row (64.1%)
0.3 lb - American - Rye (11%)
0.3 lb - Honey - (late addition) (11%)
0.19 lb - American - Caramel / Crystal 80L (7%)
0.19 lb - American - Caramel / Crystal 40L (7%)
HOPS:
0.15 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 60 min, IBU: 14.92
0.1 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 20 min, IBU: 6.02
0.1 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 1 min, IBU: 0.43
MASH GUIDELINES:
1) Temperature, Temp: 151 F, Time: 60 min, Amount: 2.3 gal
2) Temperature, Temp: 170 F, Time: 10 min, Amount: 2.3 gal, Mashout at 170 for 10
OTHER INGREDIENTS:
1 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (custom): 80%
Flocculation: Medium
Optimum Temp: 59 - 75 F
Fermentation Temp: 70 F
TARGET WATER PROFILE:
Profile Name:
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:
Add Gypsum to Mash water
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2014-03-06 02:34 UTC
Recipe Last Updated: 2014-02-01 04:53 UTC
The recipe that I came up with is listed below. The beer tastes good but it tastes too sweet. Especially for finishing low with the honey addition. So I'm looking for suggestions to reduce the sweetness with the next batch. I usually don't like to change too much at once. I know that I want to add a little more rye.
Does the amount of Crystal affect the sweetness?
Should I increase my bittering hops to balance the sweetness?
Thanks!
I should note that I actually numbers for the brew were:
OG 1.048
FG 1.010
4.99%
79.2% Attenuation
67% Brewhouse efficiency
HOME BREW RECIPE:
Title: Local Buzz
Brew Method: BIAB
Style Name: American Amber Ale
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Boil Size: 2.3 gallons
Boil Gravity: 1.029
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.053
Final Gravity: 1.011
ABV (standard): 5.55%
IBU (tinseth): 21.37
SRM (morey): 11
FERMENTABLES:
1.75 lb - American - Pale 2-Row (64.1%)
0.3 lb - American - Rye (11%)
0.3 lb - Honey - (late addition) (11%)
0.19 lb - American - Caramel / Crystal 80L (7%)
0.19 lb - American - Caramel / Crystal 40L (7%)
HOPS:
0.15 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 60 min, IBU: 14.92
0.1 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 20 min, IBU: 6.02
0.1 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 1 min, IBU: 0.43
MASH GUIDELINES:
1) Temperature, Temp: 151 F, Time: 60 min, Amount: 2.3 gal
2) Temperature, Temp: 170 F, Time: 10 min, Amount: 2.3 gal, Mashout at 170 for 10
OTHER INGREDIENTS:
1 tsp - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (custom): 80%
Flocculation: Medium
Optimum Temp: 59 - 75 F
Fermentation Temp: 70 F
TARGET WATER PROFILE:
Profile Name:
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:
Add Gypsum to Mash water
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2014-03-06 02:34 UTC
Recipe Last Updated: 2014-02-01 04:53 UTC