Q1 2022 Brewersfriend Community Recipie.

[J A]

If you want to try it out, I can get it and it would sell for ~$65 for a 500gram brick. Some of their other strains a priced higher and I haven't used them yet because I don't want that much of a specialty yeast.
Hope that helps.

Definitely helpful! I've used the APEX lager yeast and it's great. I'll definitely give the San Diego a try. I think I have an unused coupon from one Adventures in Brewing but if I don't have the credit I think I have, I'll make arrangements to guy a brick from you.

 

[The Brew Mentor]

Definitely helpful! I've used the APEX lager yeast and it's great. I'll definitely give the San Diego a try. I think I have an unused coupon from one Adventures in Brewing but if I don't have the credit I think I have, I'll make arrangements to guy a brick from you.

Ill make sure to hook you up.
Just let me know and I'll process it instead of my retail manager

 

[GFHomebrew]

Was this for your Amber Ale @The Brew Mentor ?
I thought you were using that BRY-97?
This will be probably mu first brew of 2022
Thinking of really doubling up on the Amarillo and what was it Mosaic ah dam too many brews I'll go check the recipie...

 

[The Brew Mentor]

Was this for your Amber Ale @The Brew Mentor ?
I thought you were using that BRY-97?
This will be probably mu first brew of 2022
Thinking of really doubling up on the Amarillo and what was it Mosaic ah dam too many brews I'll go check the recipie...

I built the recipe with BRY 97 as that what will be available to everyone.
Any Cali ale yeast will do.

 

[Herm brews]

I like to brew and drink American Amber Ale, so today I copied Brian’s @The Brew Mentor recipe and scaled it to my system. As is our wont, I made some minor changes, but stayed very close to the original. For example, my lhbs does not carry German Pale Ale malt, so I subbed American. Since I have American Magnum on hand, I subbed that, too. Likewise, I have a slurry of WLP090 from an overbuilt starter, so will use that in place of BRY97. I think this will make a tasty brew, but it will have to wait a few weeks until I have an open fermenter.

 

[The Brew Mentor]

I like to brew and drink American Amber Ale, so today I copied Brian’s @The Brew Mentor recipe and scaled it to my system. As is our wont, I made some minor changes, but stayed very close to the original. For example, my lhbs does not carry German Pale Ale malt, so I subbed American. Since I have American Magnum on hand, I subbed that, too. Likewise, I have a slurry of WLP090 from an overbuilt starter, so will use that in place of BRY97. I think this will make a tasty brew, but it will have to wait a few weeks until I have an open fermenter.

All of your changes will be fine.
The main difference will be the 2 row and I just find that the German 2 row has more flavor.

 

[Zambi]

I want to play as well ..,.
But not having vienna or munich malt and not the right hops and yeast means it will become something totally different unfortunately

 

[Craigerrr]

I want to play as well ..,.
But not having vienna or munich malt and not the right hops and yeast means it will become something totally different unfortunately

That is okay, and in fact that is what this community brew is about!
I may try to replicate this with an extract batch in the new year.

 

[J A]

Thinking of really doubling up on the Amarillo and what was it Mosaic ah dam too many brews I'll go check the recipie...

The way that @The Brew Mentor has the recipe put together, it'll benefit from very few tropical, fruity hops and more classic flavor hops. Centennial is the key to this sort of brew, IMO and sticking with a bold, smooth, citrus, earthy hopping really hits that classic American Northwest flavor profile. Amarillo definitely works great but if you start throwing a lot of juicy-flavored hops at it, that can jack up the perception of sweetness.
If I were brewing, I'd probably consider bittering with Warrior (though Magnum is my go-to) because it has a really smooth, slightly piney bittering quality. I'd stay very close to the "C" hops - Centennial, Cascade, maybe a little Columbus along with Amarillo and if I used something from the tropical palette it'd be Simcoe.

 

[Herm brews]

The way that @The Brew Mentor has the recipe put together, it'll benefit from very few tropical, fruity hops and more classic flavor hops. Centennial is the key to this sort of brew, IMO and sticking with a bold, smooth, citrus, earthy hopping really hits that classic American Northwest flavor profile. Amarillo definitely works great but if you start throwing a lot of juicy-flavored hops at it, that can jack up the perception of sweetness.
If I were brewing, I'd probably consider bittering with Warrior (though Magnum is my go-to) because it has a really smooth, slightly piney bittering quality. I'd stay very close to the "C" hops - Centennial, Cascade, maybe a little Columbus along with Amarillo and if I used something from the tropical pallet it'd be Simcoe.

I just switched up the bittering addition, switching out American Magnum for Columbus - good call @J A

 

[GFHomebrew]

The way that @The Brew Mentor has the recipe put together, it'll benefit from very few tropical, fruity hops and more classic flavor hops. Centennial is the key to this sort of brew, IMO and sticking with a bold, smooth, citrus, earthy hopping really hits that classic American Northwest flavor profile. Amarillo definitely works great but if you start throwing a lot of juicy-flavored hops at it, that can jack up the perception of sweetness.
If I were brewing, I'd probably consider bittering with Warrior (though Magnum is my go-to) because it has a really smooth, slightly piney bittering quality. I'd stay very close to the "C" hops - Centennial, Cascade, maybe a little Columbus along with Amarillo and if I used something from the tropical palette it'd be Simcoe.

Well cus you said so I remember this time last year loading up on centenial brewing wayners yeah I went that instead of citra.

Well ok I'll just have to brew my house blonde with Amarillo/mosaic and stick with @The Brew Mentor centennial recommendations in the end this is what its all about.

Cheers JA for your honesty.

 

[The Brew Mentor]

My go to blend and preference is the Cascade/ Centennial blend. It screams American craft beer!
As I mentioned earlier, feel free to modify slightly, but sticking with the C hops will serve you well.
Oh, and by the way, I love me some Centennial!
Cheers!
Brian

 

[J A]

Well ok I'll just have to brew my house blonde with Amarillo/mosaic and stick with @The Brew Mentor centennial recommendations in the end this is what its all about.

In my estimation, Mosaic in a blonde is a match made in heaven. Either as a smash or in combination with something like Amarillo and at almost any quantity for late additions, you just can't beat the balance of lush tropical fruit and touch of dank/pot/earthiness.
The only real reason to choose the Centennial over Mosaic in the darker beer is that the Mosaic can compete with the rich caramel/light roast notes that make an American Amber a great beer. The C-hops tend to lend a good level of bitterness and add flavors that really enhance and support the malt character.

 

[soccerdad]

Oh, and by the way, I love me some Centennial!

I brush my teeth with Centennial ;-)

 

[The Brew Mentor]

In my estimation, Mosaic in a blonde is a match made in heaven. Either as a smash or in combination with something like Amarillo and at almost any quantity for late additions, you just can't beat the balance of lush tropical fruit and touch of dank/pot/earthiness.
The only real reason to choose the Centennial over Mosaic in the darker beer is that the Mosaic can compete with the rich caramel/light roast notes that make an American Amber a great beer. The C-hops tend to lend a good level of bitterness and add flavors that really enhance and support the malt character.

The beer I made for my Daughter's wedding is just that.
A Blonde with just a pinch of bittering and Mosaic all on the cool down!
I made this as a one off, but it's been so popular, I have continued to brew it instead of my original Blonde.
JA, you hit the nail on the head!

 

[GFHomebrew]

The beer I made for my Daughter's wedding is just that.
A Blonde with just a pinch of bittering and Mosaic all on the cool down!
I made this as a one off, but it's been so popular, I have continued to brew it instead of my original Blonde.
JA, you hit the nail on the head!

My current blond ale on tap atm is Simcoe/Galaxy tasting pretty darn good prior to this i hopped it with Tallus as an hop introduction. So looking forward to trying Mosaic/Amarillo combination with it.

https://www.brewersfriend.com/homebrew/recipe/view/1196938/talus-all

 

[GFHomebrew]

Hey @The Brew Mentor just tweeking that recipe of your and thought I'd ask you what your water ions are usually for this brew please?

Um I see you target a ballance profile in BF water calc but is that your numbers or do you favour chloride more than sulphate.
Provably overthinking it.

Also don't have none 60l crystal but I do have some 90l gladfield crystal Iight sub this in aye

Maybe I'll drop the amount to keep the SRM the same...

https://www.brewersfriend.com/homebrew/recipe/view/1235350/mycrack-mentors-amber

 

[The Brew Mentor]

Hey @The Brew Mentor just tweeking that recipe of your and thought I'd ask you what your water ions are usually for this brew please?

Um I see you target a ballance profile in BF water calc but is that your numbers or do you favour chloride more than sulphate.
Provably overthinking it.

Also don't have none 60l crystal but I do have some 90l gladfield crystal Iight sub this in aye
View attachment 18858
Maybe I'll drop the amount to keep the SRM the same...

https://www.brewersfriend.com/homebrew/recipe/view/1235350/mycrack-mentors-amber

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=SX0YN7X

 

[The Brew Mentor]

The link should show you how I'm treating my water and the end results.
Honestly, I've brewed this with many different waters with no I'll affects.
The C 60 is pretty important in getting the right sweetness and underlying caramel characteristics. The 90 would make the beer dryer and less caramely. It would work, but I'd stick with a caramel/ crystal that is close to 60l.
40, would be better than 90 IMO.

 

[GFHomebrew]

The link should show you how I'm treating my water and the end results.
Honestly, I've brewed this with many different waters with no I'll affects.
The C 60 is pretty important in getting the right sweetness and underlying caramel characteristics. The 90 would make the beer dryer and less caramely. It would work, but I'd stick with a caramel/ crystal that is close to 60l.
40, would be better than 90 IMO.

Cheers Brain thanks for the water link yup I'm on track there using ballanced 1 profile.
Ok so I subbed out the 97Lov for caramunich 1 at 35 lovibond as per your recommendations on the lower color crystal.

Hopefully will have this baby brewed this weekend now I'm a keg down...
Gunna go visit my local HBs to pick up some ale malt some Centennial Cascade oh and Mosaic n Amarillo for that blonde