A little meat tenderizer for the holidays!

Discussion in 'Recipes for Feedback' started by The Brew Mentor, Nov 8, 2017.

  1. The Brew Mentor

    The Brew Mentor Well-Known Member

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  2. Nosybear

    Nosybear Well-Known Member

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    It'll make a beer. Q: Why are you mashing 120 minutes? 60 should be more than adequate for the grain bill....
     
  3. Ozarks Mountain Brew

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    I would try to get your final gravity lower just for mouthfeel how ever you can do this maybe less rice
     
  4. The Brew Mentor

    The Brew Mentor Well-Known Member

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    There's a lot of Flaked rice in there and I want it to dry out
     
  5. Ozarks Mountain Brew

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    one tip the rice will create a huge amount of glue so expect to use about 2 pounds of rice hulls just to drain the mash tun
     
  6. The Brew Mentor

    The Brew Mentor Well-Known Member

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    The rice hulls are a given, I just didn't add it to the recipe yet.
    I expect closer to 80% attenuation with this as the yeast I'll be using will be extremely fresh from a local Hofbrauhaus. Benefit's of knowing the brewer!
     
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  7. The Brew Mentor

    The Brew Mentor Well-Known Member

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    I'm not committed to the name yet so feel free to offer up some. It will have to be something German and preferably big.
     
  8. Nosybear

    Nosybear Well-Known Member

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    "Adolph's Ueberdimensionalesreisflockenbier" (that translates to over-dimensional rice flake beer)
     
  9. J A

    J A Well-Known Member

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    That seems like a pretty high percentage of adjunct... do you have access to any 6-row just to up the diastatic? Might not be a problem, but I'd be leery of anything over 30%. Other than that, I'd brew it. I usually stick to about 20% rice or corn because I like to have plenty of malt flavor in a light-bodied beer.
     
  10. Trialben

    Trialben Well-Known Member

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    The DP should be in tge recipie specks i was amazed how well the boiled rice converted in that Oz Blondie beer.
     
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  11. The Brew Mentor

    The Brew Mentor Well-Known Member

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    OK so after talking with the Brewmaster at Hofbrauhaus, there will be a few modifications.
    He said the yeast is Wyeast 2124 and it won't easily go over 8.5%
    I'll make some recipe modifications and re-post the link.
    He said pitch and ferment @ 12 c raising to 15 c for a d-rest and then a hard cold crash to 0 C
     
  12. The Brew Mentor

    The Brew Mentor Well-Known Member

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  13. Ozarks Mountain Brew

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    gotta share it first
     
  14. The Brew Mentor

    The Brew Mentor Well-Known Member

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    OK, I thought it would automatically update and share.
    Better?
     
  15. The Brew Mentor

    The Brew Mentor Well-Known Member

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  16. Ozarks Mountain Brew

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    oh silly me, Ive done that before he he , your showing the wrong link, save and view then show the view link
     
  17. Trialben

    Trialben Well-Known Member

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    Yeah come brew mentor im looking forward to the recipie tweek now:p.
     
  18. The Brew Mentor

    The Brew Mentor Well-Known Member

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  19. J A

    J A Well-Known Member

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    The beer is essentially a Dopplesticke Maibock. That, along with the likelihood of seeing double after a relatively small number of pours makes Doppelganger seem appropriate somewhere in the name. :eek::D
     
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