What's your next brew

Discussion in 'Brewing Photos & Videos' started by Ozarks Mountain Brew, Aug 29, 2017.

  1. Trialben

    Trialben Well-Known Member

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    thinking a pilsnermalt / rye/ pineapple puree late addition saison:confused::eek::) it wont be for a week or three untill my mango saison kick but i want to really drive this specialty saison mix i got from whitelabs. thus far ive given the yeast some pretty complex tasks with plenty of compounding flavours. yes this will be no different but im going a lower the mash into the beta range and im going to up the final ferment ramp temp.up to 30c. ive starting at 21c for 36 hours then setting ramp limit to 26c. this time im going ro hold 24hrs @ 21c then set free ruse ramp to 30c. any objections? i just wanna see how much this yeast can give me:rolleyes:.
     
  2. BOB357

    BOB357 Well-Known Member

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    More or less a Pre-Prohibition Lager with 2 row, Vienna, Cluster hops & W-34/70. Thinking of subbing in some Centennial for the later additions. Maybe 50/50 with the Cluster.
     
  3. Nosybear

    Nosybear Well-Known Member

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    Not complete without the flaked corn.... ;-)
     
  4. Ozarks Mountain Brew

    Staff Member

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    I have an English Pub beer lined up English Pub Ale, should be a good change from my winter mix
     
  5. Group W

    Group W Well-Known Member

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  6. BOB357

    BOB357 Well-Known Member

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    I did say, "more or less" :) I seldom brew to style except by accident.
     
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  7. thunderwagn

    thunderwagn Well-Known Member

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    Think I might try to get another cream ale in. Kicked up a bit with a couple lbs of jalapenos! Hell yeah!
     
  8. Hawkbox

    Hawkbox Well-Known Member

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    Oh damn, I never even thought of putting jalapenos into a beer. you should link the recipe you use and your thoughts on the result so I can blatantly copy it.
     
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  9. Nosybear

    Nosybear Well-Known Member

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    Chipotles work wonderfully, too. Nice, dark, smoky heat.
     
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  10. thunderwagn

    thunderwagn Well-Known Member

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    My current plan is the standard (Cream of Three Crops), which is excellent by the way, and add approx 1# of roasted jalapenos to the mash and then another # to the boil. I'll probably adjust my boil hops depending on the heat I get from the mash addition. After fermentation, I'll pull a sample and see what the flavor and heat level is like and how spunky I'm feeling!
    I'm open to suggestions. @Nosybear like a dried chipotle?
     
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  11. Nosybear

    Nosybear Well-Known Member

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    I use two to three of them in a normal batch, the remainder of the "chipotle" flavor I get by adding smoked malt and roasted poblanos. The poblanos get steeped - think dry hopped - in the beer until I think the flavor is right.
     
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  12. BOB357

    BOB357 Well-Known Member

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    Got a smoked cherry wood stout and a pre prohibition lager planned for as soon as the weather cooperates.
     
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  13. Trialben

    Trialben Well-Known Member

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    well its overcast we'v recieved over 300ml 6" over the last few days and it looks to continue. soooooo im getting me 9kg gas bottle filled in anticipation to brew me Czech amber lager (Malt Lust Lager) im in the mood for a decoction today i think itll only contribute to the melanoidins i hope:rolleyes:.
    im trying some strange bicarb twist in the water treatment today favouring malty chloride and higher bicarbonates hopping itll bring the malt ti the fore. ill podt me results later when i get this brew in the fermentor.

    https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XB0S8Y6
     
  14. BOB357

    BOB357 Well-Known Member

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    Well, if the weather guessers are close, looks like next Wed. will be the first decent day to brew. They predict 45F for the high, only a 30 % chance of rain/snow and 7 MPH winds. Looks like that's as good as it gets in the near future since I'm brewing outside.
     
  15. Head First

    Head First Well-Known Member

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    Going to squeeze in an Irish Red for St Pattys day this wknd.
    May just be an American Amber as in not too dry.
     
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  16. BOB357

    BOB357 Well-Known Member

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    Decided to brave the elements and brew the Cherrywood Smoked Stout today, About half way through the boil now. Guess the pre prohibition lager is on my list for Wednesday.
     
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  17. Maguire

    Maguire New Member

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  18. Nosybear

    Nosybear Well-Known Member

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    Mamacita's Mexican Dunkel Lager. V1.0, the first one I made after tasting that Mexican dark lager in Houston, was good, I'm hoping this batch will get me into the exact range I want. Lots of corn, Mexican lager yeast.... It's a good brew!
     
  19. Ozarks Mountain Brew

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  20. uk_brewer

    uk_brewer Active Member

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    Something hazy with a metric ton of whirlpool hops.
     

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