Baron ken

Recipes 

And yet I use the same amount of Crystal and half as much Vienna as Yooperbrew's posted recipe.

Edit: maybe I should have posted it scaled to 5 gal, sorry.

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Brewing pictures

Kegged: Through a Mild Darkly (Mild, Brewing Classic Styles), Mom's Porter, Baron's 2-Headed IPA (2-Hearted Ale clone), Centennial Blonde (Nottingham), Centennial Blonde (US-05), Beamish Genuine Irish Stout (clone), Holiday (German) Pale Ale, Ed Wort's Haus Pale Ale, Ed Wort's Apfelwein
Primary: Uncommonly Lucky (Cal. Common, Brewing Classic Styles)
Planned: Baron's Pale Ale #1, undetermined ESB, undetermined wheat

Saccharomyces

Recipes 

TexLaw and I were discussing IPAs over dinner last night. One trick to a good IPA is to use vienna and/or munich malt, and a good bit of it, while keeping the crystal malts around ~5% of the grist (see EdWort's Haus IPA recipe). Even 30% vienna isn't too much. Mashing low and slow (149*F for 90 minutes) ensures full attenuation. The darker base malt gives a nice malt flavor that comes through, while it will still have a very dry and hoppy finish thanks to high attenuation. An all-two-row IPA will have only hop flavor and no malt backbone, fine if you just want to build a hop bomb.

For PM or extract replacing 10% of the extract with simple sugar helps dry it out, since there is little control over fermentability of extracts.

That said, rules are meant to be broken. For instance, Widmer's Broken Halo is one of my favorite IPAs, and it uses straight two-row and 15% crystal!

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Dos Amigos Brewing

[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber]

bhughes

Recipes 

I was thinking of trying a two hearted clone for my second try at brewing. I think I will take the above advice and use the grains from the 2nd recipe and the hop schedule from the 1st recipe. However, the first recipe shows .88 lb of corn sugar listed as the last ingredient.

At which point should the sugar be added to the wort, at the start of the boil?

s3n8

Recipes 

I add sugar 10 mins from the end of the boil. That minimizes carmelization and ensures time to kill any bad stuff.

bhughes

Recipes 

What is the purpose of adding the sugar exactly? I'm guessing to raise the alcohol content without having to add more malt?

eschatz

Recipes 

I love mine. You'll have to convert it to extract but my OG is 1.055

10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 76.92 %
2 lbs Vienna Malt (3.5 SRM) Grain 15.38 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.85 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.85 %
1.00 oz Centennial [9.50 %] (60 min) Hops 30.3 IBU
0.50 oz Centennial [9.50 %] (Dry Hop 5 days) Hops -
1.00 oz Centennial [9.50 %] (15 min) Hops 15.0 IBU
1.00 oz Centennial [9.50 %] (5 min) Hops 6.0 IBU
1.00 oz Centennial [9.50 %] (1 min) Hops 1.3 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

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play the bass, brew the beer


"'Nobody ever lives their life all the way up except bull-fighters.'" - name that book

YooperBrew

Recipes 

OOOOH- I'm so making that! Thanks for sharing it!

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Broken Leg Brewery

eschatz

Recipes 

It is VERY good. It's my favorite IPA that I make. It has a very "wet" hop character. Extremely drinkable and smells like heaven.

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play the bass, brew the beer


"'Nobody ever lives their life all the way up except bull-fighters.'" - name that book

YooperBrew

Recipes 

Yes, exactly. It will give a thinner bodied and drier beer than if you used malt.

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Broken Leg Brewery

s3n8

Recipes 

Yes, it does raise the alc % a point or so, but it also helps dry the beer out a bit. I do not like syrupy beers, so in an attempt to keep bigger beers from getting too thick and syrupy, I always add a bit of sugar.

I like it, you don't have to add it if its not what you are after.