Creativity Brew?

Discussion in 'Recipes for Feedback' started by AGbrewer, Mar 19, 2020.

  1. AGbrewer

    AGbrewer Active Member

    Joined:
    Oct 19, 2018
    Messages:
    352
    Likes Received:
    233
    Trophy Points:
    43
    Need help on a recipe.

    Looking for under 5.5% abv and low bitterness. Malt forward if possible. Not opposed to an Pale Ale or IPA, but not outright looking for it. Might even convince me to do my first NEIPA that is tequila barrel aged or simply a Blonde Ale. Sky's the limit (as long as it comes from the ingredients below), let me hear your ideas.

    Malt/Sugars/Adjuncts:
    Golden Promise
    Cane Sugar
    Oats
    Honey
    Maple Syrup
    Molasses

    Hops (only have 1 ounce of each):
    Mosaic
    Galaxy
    Citra
    Centennial
    Northern Brewer
    Nugget

    Yeast:
    Imperial Darkness
    US-05
    Wyeast Scottish Edinburg
    Whitelabs Chimay (wlp-500)
    wyeast hefewiezen (weinstephaner...or however you spell it)

    Other:
    Oak Chips from Jack Daniels Barrel
    Rum
    Congnac
    Bourbon
    Scotch
    Irish Whiskey
    Tequila
    Red wine
    White wine
     
  2. BOB357

    BOB357 Well-Known Member

    Joined:
    Feb 3, 2018
    Messages:
    3,991
    Likes Received:
    7,308
    Trophy Points:
    113
    Location:
    Fallon, Nevada
    Golden Promise/Mosaic SMASH, like Founder's Mosaic Promise. Nice beer.
     
    AGbrewer and Trialben like this.
  3. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,442
    Likes Received:
    9,512
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    I recon most them malts you could almost use in the same grist. Looks like it will be light going by what's on offer other than molasses.
    Maybe a promise molasses oats type grist hopped lightly maybe Northern brewer bittering centennial nugget for the finish and yeasties will be that edinburg looks intreeging I'm suspecting that yeast is a low attenuator so should leave you some body and molasses flavour I'd go 1:1 bittering to gravity.

    Guessing this will leave you a full bodied malty pale ale...
     
    AGbrewer and Blackmuse like this.
  4. Blackmuse

    Blackmuse Well-Known Member

    Joined:
    Jul 8, 2012
    Messages:
    918
    Likes Received:
    933
    Trophy Points:
    93
    Gender:
    Male
    Occupation:
    Electrician (Previously a 6th grade Teacher)
    Location:
    Maine
    Home Page:
    This was exactly what I saw! GP oats and molasses with NB bittering and nugget finish with the Edinburg yeast!
     
    AGbrewer and Trialben like this.
  5. Blackmuse

    Blackmuse Well-Known Member

    Joined:
    Jul 8, 2012
    Messages:
    918
    Likes Received:
    933
    Trophy Points:
    93
    Gender:
    Male
    Occupation:
    Electrician (Previously a 6th grade Teacher)
    Location:
    Maine
    Home Page:
    AGbrewer and Trialben like this.
  6. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,442
    Likes Received:
    9,512
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    Great minds think alike!:)
    Man it has been too long since I've put simple sugars in my beers;)
     
    AGbrewer likes this.
  7. AGbrewer

    AGbrewer Active Member

    Joined:
    Oct 19, 2018
    Messages:
    352
    Likes Received:
    233
    Trophy Points:
    43
    I guess I could toast some of the golden promise to make it be a "Dark" malt. Thoughts?
     
  8. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,400
    Likes Received:
    6,643
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Molasses is anything but simple. Too much and your beer tastes like blood from the high iron concentration. Ask me how I know....
     
    Trialben likes this.
  9. AGbrewer

    AGbrewer Active Member

    Joined:
    Oct 19, 2018
    Messages:
    352
    Likes Received:
    233
    Trophy Points:
    43
    So how much did you put in (percentage wise)?
     
  10. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,442
    Likes Received:
    9,512
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    Yes but you'll have to wait a bit untill you use it the darker the roast anyhow gets astringent if you use it straight up.
    https://www.brewersfriend.com/forum/posts/37436/
     
    AGbrewer likes this.
  11. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,400
    Likes Received:
    6,643
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    I believe it was about 5 ounces in a 6 gallon batch. Ugly, metallic flavor but it was blackstrap. I'd recommend the mildest you can find. Grandma's and Brer Rabbit have worked well for me.
     
    AGbrewer likes this.
  12. Blackmuse

    Blackmuse Well-Known Member

    Joined:
    Jul 8, 2012
    Messages:
    918
    Likes Received:
    933
    Trophy Points:
    93
    Gender:
    Male
    Occupation:
    Electrician (Previously a 6th grade Teacher)
    Location:
    Maine
    Home Page:
    What was the beer? Something light like this might also not fair too well with a heavy hand... However, blackstrap is strong stuff...
    I've only ever used molasses in a stout and it was excellent. It certainly wasn't blackatrap molasses though.
     
  13. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,400
    Likes Received:
    6,643
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Kentucky Common.
     
  14. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,442
    Likes Received:
    9,512
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    Yeah when I used it years ago I'm sure it was in brown ale
     
  15. Blackmuse

    Blackmuse Well-Known Member

    Joined:
    Jul 8, 2012
    Messages:
    918
    Likes Received:
    933
    Trophy Points:
    93
    Gender:
    Male
    Occupation:
    Electrician (Previously a 6th grade Teacher)
    Location:
    Maine
    Home Page:
    AH! So my recommendation then would be no more than 4 oz in this recipe as it is light like a Kentucky common would be.
     
  16. Blackmuse

    Blackmuse Well-Known Member

    Joined:
    Jul 8, 2012
    Messages:
    918
    Likes Received:
    933
    Trophy Points:
    93
    Gender:
    Male
    Occupation:
    Electrician (Previously a 6th grade Teacher)
    Location:
    Maine
    Home Page:
    So - I have great book called Home Brew: Beyond the Basics and it has a section on toasting/roasting your own malts. I reread through it last night and gave it a whirl this morning with some Golden Promise! The thing is that you have to let the toasted malt sit for a week or two before using it. House smelled like bread at first and then a bit like burnt popcorn as the malt darkened up!

    2lbs on a baking sheet (with aluminum foil under it) toasted at 350 for x amount of time.
    - toast @350 for 20 minutes stirring occasionally for a 20 L (biscuit like malt)
    - toast @350 for 30 - 40 minutes stirring occasionally for a 40 -60 L (amber like malt)
    You can do a brown malt too at 400 degrees for almost an hour... However, I can say that this morning at the 25 minute mark I was ready to stop as things started to get a bit smokey. - Admittedly though I used two sheets and laid out a bit on the thin side so maybe that is why?

    I'll try and post a pic with the toasted malt so you can see what I ended up with...

    Gonna make this recipe in like two weeks - https://www.brewersfriend.com/homebrew/recipe/view/965539/home-toasted
    (A different clean hop like magnum would be nice... But I bet Northern Brewer or even nugget would be sweet!
     
    AGbrewer and Trialben like this.
  17. Blackmuse

    Blackmuse Well-Known Member

    Joined:
    Jul 8, 2012
    Messages:
    918
    Likes Received:
    933
    Trophy Points:
    93
    Gender:
    Male
    Occupation:
    Electrician (Previously a 6th grade Teacher)
    Location:
    Maine
    Home Page:
    #17 Blackmuse, Mar 21, 2020
    Last edited: Mar 21, 2020
    20200321_100357_HDR.jpg 20200321_100352.jpg
    I think I would recommend the pan at the bottom (the empty one) as it heated up slower though seemed a bit less even - the regular baking sheet was a bit more even but that malt darkened up pretty dark.

    BTW there is a way to make your own crystal malt but it is more intensive!

    Also, so glad I read this thread as it was fun to finally give this a try! I have been wanting to make this toasted recipe for years now! - Ever since I read it in the book (I highly recommend the book! I have read it more than any other brewing book to date! - even learned how to capture my own yeast from it (which I did with great success (ie. not a sour strain!)))
     
    AGbrewer and Trialben like this.
  18. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,400
    Likes Received:
    6,643
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Sounds reasonable. I use 3.
     
  19. Blackmuse

    Blackmuse Well-Known Member

    Joined:
    Jul 8, 2012
    Messages:
    918
    Likes Received:
    933
    Trophy Points:
    93
    Gender:
    Male
    Occupation:
    Electrician (Previously a 6th grade Teacher)
    Location:
    Maine
    Home Page:
    Can't seem to get rid of this double post!
     
  20. AGbrewer

    AGbrewer Active Member

    Joined:
    Oct 19, 2018
    Messages:
    352
    Likes Received:
    233
    Trophy Points:
    43
    So I decided to do a double brew first, then I'll do the experimental one (third link below). Maybe not super creative, but wanted to try dumping a new brew on top of a yeast cake from a previous brew.

    First one is a Belgian Blonde
    https://www.brewersfriend.com/homebrew/recipe/view/966180/blondie

    Once that is done fermenting, the second one will be dumped on
    https://www.brewersfriend.com/homebrew/recipe/view/957617/belgian-golden-strong-banana

    Creative Brew
    https://www.brewersfriend.com/homebrew/recipe/view/966780/molasses-ale
     
    Blackmuse likes this.

Share This Page

arrow_white