Dry Noble

[Eeyore]

Constructive criticism?
https://www.brewersfriend.com/homebrew/recipe/view/1626097/dry-noble
Started out as "Weed, Feed and Mow"
Made that following recipe from the book. Brew shop didn't have Liberty so I used Mt. Hood. Ended up @ 7.4+ ABV!
So. Wanted to make it again and use up some leftovers too. Used AI for help with it since I know nothing about making my own recipe. Thoughts?

 

[Dave Y]

Constructive criticism?
https://www.brewersfriend.com/homebrew/recipe/view/1626097/dry-noble
Started out as "Weed, Feed and Mow"
Made that following recipe from the book. Brew shop didn't have Liberty so I used Mt. Hood. Ended up @ 7.4+ ABV!
So. Wanted to make it again and use up some leftovers too. Used AI for help with it since I know nothing about making my own recipe. Thoughts?

That's a big beer. I don't think you'll _need_ the cane sugar or a 90m boil, 60m is probably fine.

I'd be tempted to use a Belgian yeast strain here but it should come out nicely, maybe a bit malty with only 22ibu.

 

[Brew Cat]

IMO the tetnanger is a waste for bittering
Magnum or Northern would work

 

[J A]

Going by what's in the recipe, it's hard to tell what you're trying to accomplish. Why 2 similar base malts? Why both sugar and rice? Why nobel hops and Chico yeast? Why 90 minute boil for a 22IBU beer?
You could easily pare this recipe down to a more basic grist and simpler brew.

 

[Sandy Feet]

A high alcohol Blonde? Is that what you want?

 

[dmtaylor]

Looks very good. Enjoy it. No tweaks necessary IMO. It's going to be a very tasty cream ale, very tasty indeed.

 

[Dave Y]

Wanted to make it again and use up some leftovers

Going by what's in the recipe, it's hard to tell what you're trying to accomplish. Why 2 similar base malts? Why both sugar and rice? Why nobel hops and Chico yeast? Why 90 minute boil for a 22IBU beer?
You could easily pare this recipe down to a more basic grist and simpler brew.

Yup, I had the same question and had to go back to OP to see the 'use up some leftovers'.

I once did something similar with my green hops back in VA. I had what looked like about 1.5 gallons - I had only used live hops 2x before so this is what i remember. Anyway, my harvest wasn't sufficient to do an entire batch; I had a good amount of Galena, and Magnum, about half as much cascade. token amounts of Centennial and one other that escapes me. So I did an APA with a dose of cascade, half the Galena & Magnum, and used everything else in the last 10 minutes. That beer had a very odd hue. It tasted fine, but was a bit weird to look at. At least I got to use the home grown hops.

 

[Eeyore]

That's a big beer. I don't think you'll _need_ the cane sugar or a 90m boil, 60m is probably fine.

I'd be tempted to use a Belgian yeast strain here but it should come out nicely, maybe a bit malty with only 22ibu

Good point on the sugar. It's out. A sixty minute boil would shorten my day a little too. Local brew shop closed and everything is mail order now. So. I'm kind of stuck using dry yeast in the warmer months. Made a belgian strong few years ago w/ Wyeast and it was fantastic. Tried 2 strains of dry belgiian since and wasn't impressed with either. Thanks

 

[Eeyore]

Going by what's in the recipe, it's hard to tell what you're trying to accomplish. Why 2 similar base malts? Why both sugar and rice? Why nobel hops and Chico yeast? Why 90 minute boil for a 22IBU beer?
You could easily pare this recipe down to a more basic grist and simpler brew.

Just clearing out the cupboard. A.I. suggested 90 min boil. I did toss the sugar. Hops are a little lackluster aren't they?Thanks

 

[Bigbre04]

Good point on the sugar. It's out. A sixty minute boil would shorten my day a little too. Local brew shop closed and everything is mail order now. So. I'm kind of stuck using dry yeast in the warmer months. Made a belgian strong few years ago w/ Wyeast and it was fantastic. Tried 2 strains of dry belgiian since and wasn't impressed with either. Thanks

dry yeast is very good. higher abv so overpitch and add nutrients.

ditch 90min and do a 60 min.

if you are looking for dry, enzymes will help a bunch. i use Apex Multizyme @ 70g/80gals. stay within 147-149 mash temp.

this is a beer i have on draft right now that seems fairly similar conceptually to what you are building here. it is a dryhopped Imp Lager so take that as a thing. it is VERY good and shockingly/dangerously easy to drink. i can go more in depth on it if you want.

https://www.brewersfriend.com/homebrew/recipe/embed/1622459

Going by what's in the recipe, it's hard to tell what you're trying to accomplish. Why 2 similar base malts? Why both sugar and rice? Why nobel hops and Chico yeast? Why 90 minute boil for a 22IBU beer?
You could easily pare this recipe down to a more basic grist and simpler brew.

i have actually started to blend my 2R and pils. the 2R has alot more DP and sugah then the pils and in recipes where i want clean strong wort with a hint of grain it actually has worked really well.

modern WC IPA
https://www.brewersfriend.com/homebrew/recipe/embed/1625141

 

[Bigbre04]

Hops wise, i would shoot to be more in the 30-40ibu range.

if you had a better hop for bittering i would use it.

those hops are crazy low AA so you will need a big bittering addition and shift all of your hops to 15 mins unless you have alot more hops to throw at this?

The dryhop in my recipe above REALLY helped offset the booziness of 8.3% I had to add water to adjust my gravity from 18.6 to 17.9p so my numbers are a little skewed. Also i fermented it under pressure and cold. it took about 11 days to reach final grav, but it ended up very nice and dry(for the abv atleast) it was at 3.5p which is 80% atten.

this is what i am brewing tomorrow, it is a very different style but similar abv and hop types. it will end up with less attenuation and a little sweeter, but that is based on the style.
https://www.brewersfriend.com/homebrew/recipe/embed/1629303

also recipe building is pretty straight forward. i am not sure i would let AI make those calls for me. i would happily scale my recipes down if you wanted a starting point. the biggest thing is getting your equipment info added so things make sense. Since you have brewed before and are likely using the same equipment you can use that data to get yourself started on a fairly accurate equipment profile. Lots of help to be had on here from those far more knowledgeable then i am. just gotta ask!

also stay off of @Donoroto 's lawn.

 

[J A]

Just clearing out the cupboard. A.I. suggested 90 min boil. I did toss the sugar. Hops are a little lackluster aren't they?Thanks

That makes sense. Basic 60 minute boil and skip the whirlpool works for hop hopping. I'd switch the Hallertau to the 60 and put the Tett at maybe 20 and 10 or 30 and 5, whatever gets you your IBUs (minimum 25 would be better). It's good to save some of he hops for a late addition to help the aroma pop a little better. Nothing wrong with all-nobel hops if the balance is good.
If you could get some S-23 yeast and run it a 60, it'd make it more lager-like and work better with the overall flavor and style. If you're stuck with the Chico, nothing wrong with fermenting low for a few days to keep it clean and less fruity. I've done that with S-04 and come out with a nice malty-clean flavor profile. If you run the Chico at 60 until it's maybe 50% attenuated and then raise the temp to 65 or higher, you'll probably get something that resembles an International Pale Lager or at least a good clean blonde ale.
I sort of doubt that you'll get your FG quite as low as your recipe estimates - likely closer to 1.008 or 1.009 and that'll leave it less boozy. Should be an easy drinker.

 

[Brew Cat]

Just clearing out the cupboard. A.I. suggested 90 min boil. I did toss the sugar. Hops are a little lackluster aren't they?Thanks

You are correct
You need the 90 minute boil to get those IBUs from the tetnanger hops
By the way those are good hops just not great for bittering
Go to label pealers.com you can get hops with free shipping in the mail in a couple days

 

[Zambi]

Dry yeast is fine
I use Belgian yeasts on a regular base and IBU generally round 25-30.
Even Belgian pale ales are quite low, off hand I would say 35-40 but I would have to check my notes.
Belgian beers are more defined by the yeast than by the hops

 

[Dave Y]

those hops are crazy low AA so you will need a big bittering addition and shift all of your hops to 15 mins unless you have alot more hops to throw at this?

The dryhop in my recipe above REALLY helped offset the booziness of 8.3% I had to add water to adjust my gravity from 18.6 to 17.9p so my numbers are a little skewed. Also i fermented it under pressure and cold. it took about 11 days to reach final grav, but it ended up very nice and dry(for the abv atleast) it was at 3.5p which is 80% atten.

I like this idea and increasing the target IBU - I don't think you'll notice a difference at 30 ibu, but maybe 35 with this one. It doesn't need to be exact but in the 35 ibu range would be a good start for as much ABV as you'll be putting here. The dry hop suggestion, that sounds good so long as you're not using a more forward yeast strain like a Belgian. They are not necessarily mutually exclusive with the right hops; Some of the belgian strains produce a very orange to citrus aroma and hops which contributed a similar flavor could complement the yeast strain.

 

[J A]

Regarding IBUs, using just the hops you have and a 60 minute boil can get you to 29 or so - 2 oz Hallertau at 60, 1 oz Tettnanger at 30 and 1 oz at Tettnanger at 10. That should give good IBU count and good hop flavor.

 

[Eeyore]

dry yeast is very good. higher abv so overpitch and add nutrients.

ditch 90min and do a 60 min.

if you are looking for dry, enzymes will help a bunch. i use Apex Multizyme @ 70g/80gals. stay within 147-149 mash temp.

this is a beer i have on draft right now that seems fairly similar conceptually to what you are building here. it is a dryhopped Imp Lager so take that as a thing. it is VERY good and shockingly/dangerously easy to drink. i can go more in depth on it if you want.

https://www.brewersfriend.com/homebrew/recipe/embed/1622459



i have actually started to blend my 2R and pils. the 2R has alot more DP and sugah then the pils and in recipes where i want clean strong wort with a hint of grain it actually has worked really well.

modern WC IPA
https://www.brewersfriend.com/homebrew/recipe/embed/1625141

That's one heck of hop bill on that IPA.
I do have/use nutrient. Think it's Wyeast.

A high alcohol Blonde? Is that what you

Going by what's in the recipe, it's hard to tell what you're trying to accomplish. Why 2 similar base malts? Why both sugar and rice? Why nobel hops and Chico yeast? Why 90 minute boil for a 22IBU beer?
You could easily pare this recipe down to a more basic grist and simpler brew.

Beer. LOL

 

[Eeyore]

OK guys. Looks like the general consensus is to reverse the hop schedule and change the timing of it, ditch the sugar and just do a 60 minute boil.

 

[J A]

Brew on! You'll have a nice beer out of it.

 

[Brew Cat]

OK guys. Looks like the general consensus is to reverse the hop schedule and change the timing of it, ditch the sugar and just do a 60 minute boil.

not just reverse but use the times that @J A calculated for you