My First Over-1-Gallon Recipe

Discussion in 'Recipes for Feedback' started by ChuckGViolin, Feb 8, 2017.

  1. ChuckGViolin

    ChuckGViolin Member

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    Gonna give this one a try later this week. Any thoughts?

    [​IMG]
     
  2. jmcnamara

    jmcnamara Well-Known Member

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    My only critique is that there's nothing particularly "american" about the hop bill

    Not saying it has to be as hoppy as an ipa, but it should show a bit of American hop character
     
  3. Ozarks Mountain Brew

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    thats a good one, brew it
     
  4. Nosybear

    Nosybear Well-Known Member

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    Love the Holst reference!
     
  5. Trialben

    Trialben Well-Known Member

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    Would I be wrong to imply this would be a more English brown ale? The danstar Nottingham yeast and marris otter malt. I'm sure it will turn out tasty chuck good luck hope it turns out how you expect it;)
     
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  6. J A

    J A Well-Known Member

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    Yeah... that.^^^^^

    Noble hops won't hurt a thing, but I think the recipe might be better with East Kent Goldings.

    Also, 2 lbs of dark extract will leave a lot of residual sugars. I did a similar extract brown ale some time back and it was good but too sweet and "extract-y". Pale extract for fermentables and more steeping grains for color and character is a better way to get a good clean beer. That said, you won't hate the results by any means. :)
     
  7. ChuckGViolin

    ChuckGViolin Member

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    Thanks. I've gone back and forth between 2 lbs and 1.5 lbs. I appreciate the tips. Also, this was purely American, then started leaning European as I read about the flavor/aroma profiles of the two hops I'm using.

    When I make the switch to AG later this year, this recipe (assuming it turns out yummy) will be more accurately qualified by style.
    Thanks again folks.
     
  8. Ozarks Mountain Brew

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    don't worry about the style just brew your beer, drink it and brew more, specifics can come later
     
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  9. ChuckGViolin

    ChuckGViolin Member

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    Well, I brewed it and ran into some issues. Somehow, I ordered the wrong bung for my new fermenter so when it came time to pitch, the bung was too small. I McGuyvered up the bung with duct tape to make it fit but I wasn't sure I got a good seal at all. I bottled it late, after 18 days. That's a 2 1/2 gallon batch in a 6 1/2 gallon bubbler for 18 days. That kinda worried me also.

    So, I cracked one open today which is day 10 since bottling and I don't mind saying, it's pretty good. The coffee flavor really comes through. I'm going to let the rest sit for another week or two. That should make it a little better. If anything, they're a little under-carbed. I used Domino dots to carb. Assuming the rest are under (in a week or two), that'll be the first wrong-carbed batch using the sugar cubes.
     
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