Which recipe should I make??
- Thread starter Bigbre04
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Amber ale is crashing today! way overshot my gravity and i got a good attenuation. So it is at 6% instead of 5.7 where i wanted it, but hey there are worse problems to have.
starting grav was 13.4 and it was terminal at 2.5p which is 5.98% and 81% attenuation.
Its tasting very solid. I am liking the slightly shifted recipe from my previous batches.
starting grav was 13.4 and it was terminal at 2.5p which is 5.98% and 81% attenuation.
Its tasting very solid. I am liking the slightly shifted recipe from my previous batches.
Happy New Year to all!
Debating what to brew next week! I have a few days(leave on thursday next week) before i leave for a week of vacation.
Gonna try to get 2 batches into the tanks next week. one on Monday and one on Tuesday/Wednesday. (If i only get 1 in the tank it would not be the end of the world).
Current draft list:
1- Session IPA-5.4%(overshot grav womp womp)-->thinking the Rye PA that we talked about above.
2- Amber ale- 6%(also overshot...hit 90% efficiency)
3-Cranberry/tangerine Sour 5.7%
4-WC IPA 7%-->Juicy IPA(possibly w/ POG)(cooled, will crash it Sunday)
5-Golden lager 5.2%
6-Belgian Tripel 9.2%-->Bock?
7-Kolsch 5%
8-Chocolate/Raspberry stout 6.7%-->?????????
So i am thinking that i will brew the Rye Pale ale on Monday. Then on Tuesday i will brew the bock??? i could possibly brew a Red ale or something similar? My other thing is that these beers will be sort of waiting on hold until i get back so dryhopping is out for whatever i brew next week. I will eventually add back a WC IPA to my list, but time was not on my side with the holidays.
Bock
https://www.brewersfriend.com/homebrew/recipe/embed/1599104
I also have a blonde that i could brew(but i think i have too many golden beers on), as well as a recipe for a dunkle, but i think it is too similar to the amber ale that is on.
Debating what to brew next week! I have a few days(leave on thursday next week) before i leave for a week of vacation.
Gonna try to get 2 batches into the tanks next week. one on Monday and one on Tuesday/Wednesday. (If i only get 1 in the tank it would not be the end of the world).
Current draft list:
1- Session IPA-5.4%(overshot grav womp womp)-->thinking the Rye PA that we talked about above.
2- Amber ale- 6%(also overshot...hit 90% efficiency)
3-Cranberry/tangerine Sour 5.7%
4-WC IPA 7%-->Juicy IPA(possibly w/ POG)(cooled, will crash it Sunday)
5-Golden lager 5.2%
6-Belgian Tripel 9.2%-->Bock?
7-Kolsch 5%
8-Chocolate/Raspberry stout 6.7%-->?????????
So i am thinking that i will brew the Rye Pale ale on Monday. Then on Tuesday i will brew the bock??? i could possibly brew a Red ale or something similar? My other thing is that these beers will be sort of waiting on hold until i get back so dryhopping is out for whatever i brew next week. I will eventually add back a WC IPA to my list, but time was not on my side with the holidays.
Bock
https://www.brewersfriend.com/homebrew/recipe/embed/1599104
I also have a blonde that i could brew(but i think i have too many golden beers on), as well as a recipe for a dunkle, but i think it is too similar to the amber ale that is on.
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You might think about a lower-gravity Belgian. Belgian Pale is a great beer for something a little darker and more flavorful than a lager or blonde but still crushable. Style guidelines say to go easy on the spice/fruit yeast expression. I've used S-33 (which is the same as Apex Hazy?). Fermentis still says that this yeast is good for Belgian styles but it's more English style, maybe bridging the gap between some Belgian strains and more distinctly English strains. It's definitely not Abbey-style yeast. It is perfect for Belgian Pale, though. I brewed this style with a local brewery and they wanted to use the relatively small batch to build yeast for a big high-gravity ale so we ended up using a more traditional Belgian yeast. It was quite good.
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Solid plan!
I used 2 Belgian strains and French Saison in '25. One farmhouse ale and 2 pales with good hops. You can keep the rye in there too if you like.
A good, balanced high 5 to low 6% ABV Belgian style pale would slot right in.
The f*** ?!
| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 110 lb | Canada Malting - SUPERIOR PILSEN MALT | $ 0.72 / lb $ 79.20 | 37.2 | 1.5 | 64% |
| 24 lb | Great Western - Dark Munich | $ 0.84 / lb $ 20.16 | 33 | 20 | 14% |
| 24 lb | Great Western - Light Munich Malt | $ 0.84 / lb $ 20.16 | 37.3 | 6 | 14% |
| 4 lb | Bestmalz - BEST Special X | $ 1.02 / lb $ 4.08 | 34.5 | 132.5 | 2.3% |
| 4 lb | Great Western - Crystal 40 Malt | $ 1.00 / lb $ 4.00 | 21 | 40 | 2.3% |
| 4 lb | Briess - Victory Malt | $ 1.07 / lb $ 4.28 | 34.5 | 28 | 2.3% |
| 1 lb | Bestmalz - BEST Chocolate | $ 1.01 / lb $ 1.01 | 34.5 | 337.82 | 0.6% |
| 1 lb | Briess - Midnight Wheat Malt | $ 1.31 / lb $ 1.31 | 25 | 550 |
Where's the peasant 2 row?
;-)
I personally would swap that Chocolate for pale chocolate since you have a corresponding pound of midnight wheat. Otherwise, this looks good.
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The RIPA would be nice
A weissbier or wit would fill out the list
Of course real English ESB is always a favorite I would think
You know better what your crowd likes I'd let them decide
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My first thought was a Witbier, but he mentioned having plenty of light-colored beers on tap. Agreed on the ESB, as well. That's why I noted the Belgian Pale. It's a pretty broadly-defined style and you can tweak it to fit neatly between those two styles. I think the origins of the style are English and it was adapted as a lighter alternative to the big Abbey beers for more everyday refreshment.
I milled in the Rye PA for tomorrow. It will likely end up on the line that has the session ipa as that is selling far faster then the other close beers.
https://www.brewersfriend.com/homebrew/recipe/embed/1607172
@J A , @Brew Cat, @Dave Y
I dont have the hefe yeast on hand nor the grain for it. Im gonna place a grain order when i get home from vacation to include the grain for a round of hefe to see how it goes...
I have to check, i may have a pitch of the Apex Abbey yeast left, but i am not sure. I have enough base malt for one batch right when i get back. To fill any holes that open up on my draft board.
Carbonating a Juicy IPA that ended up a little on the bitter side, so i tossed some POG in it, should be good. Its Ekua, Azacca, and El Dorado. Just dropped alot further then i was expecting. Hit 85% attenuation and 7.05%abv. @ about 51 ibus.
hefe recipe that i have at this point.
https://www.brewersfriend.com/homebrew/recipe/embed/1601579
https://www.brewersfriend.com/homebrew/recipe/embed/1607172
@J A , @Brew Cat, @Dave Y
I dont have the hefe yeast on hand nor the grain for it. Im gonna place a grain order when i get home from vacation to include the grain for a round of hefe to see how it goes...
I have to check, i may have a pitch of the Apex Abbey yeast left, but i am not sure. I have enough base malt for one batch right when i get back. To fill any holes that open up on my draft board.
Carbonating a Juicy IPA that ended up a little on the bitter side, so i tossed some POG in it, should be good. Its Ekua, Azacca, and El Dorado. Just dropped alot further then i was expecting. Hit 85% attenuation and 7.05%abv. @ about 51 ibus.
hefe recipe that i have at this point.
https://www.brewersfriend.com/homebrew/recipe/embed/1601579
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That beer sounds pretty perfect to me! Except that the Ekuanot hops are not my favorite - the flavor is sometimes a little vegetal and the bitterness seems to linger a little harsh. I've found Azacca to be just the opposite with a really soft, lush flavor and not much bitterness contribution. El Dorado is usually pretty awesome, especially when it throws the stone-fruit notes lean toward peach/apricot rather than cherry/almond. I bet the combination is great and 51 IBUs in a big beer is probably quite fine.
ya i threw POG on it because the bitterness was a little harsher then i wanted. Honestly the bitterness carries through the POG and is a really pleasant combo. i think it is pretty good.That beer sounds pretty perfect to me! Except that the Ekuanot hops are not my favorite - the flavor is sometimes a little vegetal and the bitterness seems to linger a little harsh. I've found Azacca to be just the opposite with a really soft, lush flavor and not much bitterness contribution. El Dorado is usually pretty awesome, especially when it throws the stone-fruit notes lean toward peach/apricot rather than cherry/almond. I bet the combination is great and 51 IBUs in a big beer is probably quite fine.
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On the Hefe :
Do you need the flaked oats, Vienna and DextraPils?
I have had pretty good results with just wheat, pils and one other. I did use Vienna one time, and rye the time after.
If it works for you / has worked, go forth and brew it! Just curious here.
| 50 lb | Canada Malting - SUPERIOR PILSEN MALT | $ 0.72 / lb $ 36.00 | 37.2 | 1.5 | 41% |
| 30 lb | Canada Malting - WHITE WHEAT MALT | $ 0.73 / lb $ 21.90 | 38.1 | 3.5 | 24.6% |
| 20 lb | Flaked Wheat | $ 0.72 / lb $ 14.40 | 34 | 2 | 16.4% |
| 12 lb | Briess - Brewers Oat Flakes / Flaked oats | $ 0.77 / lb $ 9.24 | 32.2 | 2.5 | 9.8% |
| 6 lb | Great Western - Vienna | $ 0.84 / lb $ 5.04 | 37 | 3 | 4.9% |
| 4 lb | Great Western - DextraPils | $ 0.83 / lb $ 3.32 | 34.5 | 1.5 | 3.3% |
Do you need the flaked oats, Vienna and DextraPils?
I have had pretty good results with just wheat, pils and one other. I did use Vienna one time, and rye the time after.
If it works for you / has worked, go forth and brew it! Just curious here.
it has been a very long time since i have made a hefe. i do know that my kettle efficiency will be terrible. I have not finalized the recipe by any means.
the dextrin wont hurt anything, might help with head retention. flaked oats also wouldnt hurt, but could easily be removed. the Vienna would add a nice touch of maltiness(in my mind atleast). i could do it with just the wheats and pils. i am not sure how high i can take the adjuncts before my numbers are just a guess?
Oh i forgot to reply to the bock beer.
the chocolate is Bestmalz chocolate which isnt too crazy dark i think 300L vs a pale at roughly 250L?
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I'd choose flaked wheat but Quaker Oats is pretty cheap at Costco, so I end up using that for almost anything that needs extra mouthfeel and haze retention. Because you're less than half wheat malt, adding the flaked wheat boosts the potential ferrulic interaction. I'd say your Dextrin is definitely not needed but it's not hurting anything and you know what your customers like and expect. I never use it so, it always seems extraneous in a recipe to me.
Traditional Hefeweizen is a decocted beer with fairly simple ingredients but I think the way most brewers and breweries approach it is more in line with an American Wheat beer plus some extra haze and style-specific yeast.
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https://www.brewersfriend.com/homebrew/recipe/view/886103/schneider-weisse
from my researching the brewery no flaked wheat required to make a Weizen
you more commonly see flaked wheat in a Wit or a Saison very rarely or never in a German beer
https://byo.com/mr-wizard/keys-to-brewing-a-great-weizen/
the ferulic acid rest is key though
but if your doing an American Wheat which is a different animal altogether anything goes
it took me awhile to perfect the above recipe and as usual it ended up being quite simple
the Bavarian yeast is important
from my researching the brewery no flaked wheat required to make a Weizen
you more commonly see flaked wheat in a Wit or a Saison very rarely or never in a German beer
https://byo.com/mr-wizard/keys-to-brewing-a-great-weizen/
the ferulic acid rest is key though
but if your doing an American Wheat which is a different animal altogether anything goes
it took me awhile to perfect the above recipe and as usual it ended up being quite simple
the Bavarian yeast is important
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welp unexpected twist on the Rye Pale Ale. My preboil was 13.1 which will end up around 13.4 or 13.5p which will be roughly 6.1%abv assuming that the yeast behaves itself. I have time in the boil to add some water to dilute it a bit....is it worth it? conundrums
@Brew Cat ill work no the hefe when i get back. my experience with the rye at 21% was annoying, but it seems like the slow slow lauter may yield a much stronger beer.
I also milled the rye at a smaller gap(4 on my mill) then my other malts(5). it was fairly dusty, not sure if it made a big difference?
@Brew Cat ill work no the hefe when i get back. my experience with the rye at 21% was annoying, but it seems like the slow slow lauter may yield a much stronger beer.
I also milled the rye at a smaller gap(4 on my mill) then my other malts(5). it was fairly dusty, not sure if it made a big difference?
Imho 6.1% is ok, but if you think you can get it down to 5.5, it might sell better. Unless that affects depth of flavor, no experience with that.
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Seems like you need something right in the 6 range on tap. For parties and for personal drinking, I like to stay under 6 with just about everything but folks going out for a beer expect the choice of something a little bigger. I figure 5.5 to 6.5 is prime Pale Ale territory and around 6.5 to 7.5 is IPA.
