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Old 03-10-2010, 05:08 PM   #1
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Default First beer brew, 3gal size, dark, hoppy..What is it?

Hey Ive been making apple wine but i decided to do a beer to take to vegas in 2 weeks. Heres the recipe I made:

1.5gal water boiled for 60min

4# Briess Dark DME

1.75oz Columbus full boil

.25oz Columbus @ 50min

Added 1.25gal cold water after boil

WYEAST Irish Ale yeast




SO what is this called? A stout?

Thanks,
Dan


P.S. after 7hrs the airlock is quite active

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Old 03-10-2010, 06:14 PM   #2
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It would be very difficult to say exactly what it is because nobody knows what specialty grains they used when making the dark DME. Could be a stout, porter, mild or many others. They way I look at it is if it is good then it doesn't matter what it is.

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Old 03-10-2010, 06:26 PM   #3
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I am trying to figure out if your posted recipe is actually accurate or whether there are any typos.

You only used 2.75 gallons of water, but ended up with 3 gallons in the fermenter? Is that right?

I don't know if I would say it is a "hoppy" beer. It probably won't have much in the way of hop flavor or aroma, but you sure have a very bitter beer there. ProMash calculates 191 IBUs.... about twice as much as your taste buds can actually register. (It will literally be the most bitter thing you have ever tasted... or ever will taste.)

This beer defies any style given the IBUs and gravity (too many IBUs for most things, and not enough gravity to be a barley wine).

I'm interesting in hearing what you think of it when it's done.

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Old 03-10-2010, 06:26 PM   #4
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Good reply, thats how I feel too. I guess I was just wondering if it has strong hops or anything.

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Old 03-10-2010, 06:29 PM   #5
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It's been fermenting 7 hours and you want to drink it in vegas in 2 weeks? Sorry. not gonna happen. You'll need 2-3 weeks in the bottle to carbonate.

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Old 03-10-2010, 07:07 PM   #6
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I did some quick calculations. With only a 1.5 gallon boil, it won't be all that bitter. Using an average of 12.2 AAUs, and that boil size, I come up with 58 IBUs. Oh, that's still plenty bitter but not so bad it'll peel your tastebuds off of your tongue.

It's not a stout, since you didn't add any roasted malts. It just looks like a bitter dark alcoholic beverage with about 6% ABV. I wouldn't say that it's any particular style of beer. There won't be any hop flavor or aroma, so it won't be hoppy at all.

It'll be done in about 4-5 weeks. Let us know then how it comes out!

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Old 03-10-2010, 07:12 PM   #7
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Quote:
Originally Posted by YooperBrew View Post
I did some quick calculations. With only a 1.5 gallon boil, it won't be all that bitter. Using an average of 12.2 AAUs, and that boil size, I come up with 58 IBUs. Oh, that's still plenty bitter but not so bad it'll peel your tastebuds off of your tongue.

It's not a stout, since you didn't add any roasted malts. It just looks like a bitter dark alcoholic beverage with about 6% ABV. I wouldn't say that it's any particular style of beer. There won't be any hop flavor or aroma, so it won't be hoppy at all.

It'll be done in about 4-5 weeks. Let us know then how it comes out!
Hmmm... how are you getting such low IBUs, Yoop?

Granted, I used the default IBU for Columbus in ProMash which is 15%, but if I drop the boil size to 1.5 (giving a gravity of 1.120 in the kettle), 1.75oz of that columbus takes it close to 300 IBUs.

Obviously the IBUs would dilute with the cold water added later, but it won't drop down to 60 by any means.
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Old 03-10-2010, 07:13 PM   #8
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Well I guess we'll just have to see how it tastes then. I have a feeling if the fermentation goes anything like the apple wine does then it will be ready for vegas.

Oh well, it might be just shy of 3gal, you gotta think the DME takes up some volume too ya know.

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Old 03-10-2010, 07:15 PM   #9
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Oh and I love how my local brew shop said theres no way it will reach 100 IBU (which is what i was shooting for, I love that bitterness) yet the calculator I used, and you guys think it will. Dunno, must not be a very exact science?

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Old 03-10-2010, 07:16 PM   #10
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Quote:
Originally Posted by 12lbchevelle View Post
Well I guess we'll just have to see how it tastes then. I have a feeling if the fermentation goes anything like the apple wine does then it will be ready for vegas.
Oh, it will definitely be done fermenting before you go to vegas, it just won't be carbonated yet. Fermentation will probably be done in 5 days or so, but it takes a couple weeks to get the stuff carbonated in a bottle.

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Oh well, it might be just shy of 3gal, you gotta think the DME takes up some volume too ya know.
Yes, the DME takes up some space, but there would have also been a bunch of water boil off in an hour.

If you say it's 3 gallons, I believe you. I was just trying to make sure there wasn't a typo that was going to throw off anyone trying to formulate an opinion on the recipe.
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