Grain to glass in 4 weeks

**CrookedTail** · 01-20-2012, 12:26 PM

I'm going upstate to my folks' mountain cabin next month, and was thinking of bringing up a keg of homebrew. I have a stout and a porter that would be ready, but I really want something a little lighter and hoppier. A pale ale would be great, but even a hoppy wheat would work.

Anyone have a good recipe that can be ready to go in 4 weeks? My own recipes usually need more time than that.

I was looking at Biermuncher's Nierra Sevada recipe, but I'm not sure if it needs more time.

**Tyrone** · 01-20-2012, 12:31 PM

since you can force carb you're pretty much golden. Have you seen BierMuncher's Cream of 3 Crops. I'd bet it'd be good to go assuming everyone wants something light and crispy. I actually just brewed this and am excited to taste it.

**CrookedTail** · 01-20-2012, 12:35 PM

Quote:

Originally Posted by Tyrone

since you can force carb you're pretty much golden. Have you seen BierMuncher's Cream of 3 Crops. I'd bet it'd be good to go assuming everyone wants something light and crispy. I actually just brewed this and am excited to taste it.

Yeah force carbing is the way to go, especially if you're impatient like me.

Cream of 3 Crops would probably work, but like I said in the first post, we want something with some hoppiness to it. From my own experiences I know an IPA is impossible, so I was thinking more along the lines of a good American Pale Ale.

**DeNomad** · 01-20-2012, 12:41 PM

Check out Yooper's Haus Pale Ale and EdWort's Haus Pale Ale.
http://www.homebrewtalk.com/f66/da-yoopers-house-pale-ale-100304/
http://www.homebrewtalk.com/f66/bee-cave-brewery-haus-pale-ale-31793/

I just did a hybrid of these recipes and came up with my own hopping schedule featuring Simcoe. It's at 2 weeks now and already very tasty. I think I'll serve it dry hopped in keg in about a week or two.

**skeezerpleezer** · 01-20-2012, 12:49 PM

Being able to force carb helps a lot. I was in a similar situation a couple months ago and did this:

Galactic Pale Ale
Brew Type: All Grain
Style: American Pale Ale
Batch Size: 5.50 gal
Boil Volume: 7.00 gal Boil Time: 60 min
Brewhouse Efficiency: 75.0 %
Actual Efficiency: 78.1 %

Taste Notes: Lots of tropical fruit, similar to Citra hops. Good malt/bitterness balance. Easy drinking.

Ingredients Amount Item Type % or IBU
7.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.0 %
1.00 lb Caramel/Crystal Malt - 20L (15.0 SRM) Grain 10.0 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 10.0 %
0.50 lb Carafoam (2.0 SRM) Grain 5.0 %
0.75 oz Galaxy [12.40%] (20 min) (First Wort Hop) Hops 21.5 IBU
0.75 oz Galaxy [12.40%] (15 min) Hops 16.0 IBU
0.50 oz Galaxy [12.40%] (5 min) Hops 4.3 IBU
0.50 oz Galaxy [12.40%] (0 min) Hops -
1.50 oz Galaxy [12.40%] (Dry Hop 7 days) Hops -
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Measured Original Gravity: 1.051 SG
Measured Final Gravity: 1.012 SG
Estimated Color: 5.9 SRM
Bitterness: 41.8 IBU
Mash 154.0 F 60 min
Fermented at 65F for 7 days, then to secondary/dryhop.
Force carbed the keg 14 days from brewday.

This was 18 days from grain to the time the keg was drained. Would it have been better with a couple more weeks or age? Most likely. But it was still a good, quick turnaround beer. I actually have a similar one using some Falconer's 7Cs hops fermenting away right now, it smells really good.

Also, if you want something a bit hoppier, i have done this in under a month with great results: http://www.homebrewtalk.com/f12/3-floyds-zombie-dust-attempt-help-info-requested-245456/index9.html It is really good.

smalliewader · 01-20-2012, 12:52 PM

I make an Amberweizen regularly that's good to go in 5-6 weeks, but I prime in the keg. Force carb and definitely be able to grain to glass in 4 as it's done in the fermentor in 3 weeks.

5 lbs 2 row, 5 lbs wheat, 12 oz of crystal 40 and American Wheat yeast, I use WLP 320 or even Danstar Munich since it's not real funky. I hop it to around 27 IBU's, but you could go higher to your tastes. Very easy drinking wheat with a slight amber color and very light caramel flavor.

elproducto · 01-20-2012, 12:55 PM

Centennial Blonde.

Grain to glass in 10 days by kegging. At 4 weeks it's fantastic.

TokyoRoad · 01-20-2012, 01:00 PM

A relatively recent Zymurgy had tips and a handful of recipes that all worked well under tight time constraints (under a week in some cases!). I'll see if I can find the issue, there was an IPA in the article too.