Originally Posted by Kephren
I have never just put a batch of beer together before, but last time at the HBS, I just threw what I thought sounded good all together in a bag. Any ideas from what I've got here as to how it will turn out and what style? I can tweak the water with burton salts and I have a few different types of hops in the freezer. Northern Brewer, Chinook, Mt. Hood, Centennial, Tettnang....
The HBS was out of american 2 row, so that's why the different malts:
5.5 lbs british 2 row
5.5 lbs belgian 2 row
1 lb cara-pils
1 lb 20L crystal
.5 lb flaked barley
California Ale WLP001 or American Ale WLP1056
Think of it like Iron Chef... what can I make? I can't change the grains.. they're already all in one bag.
I'm thinking of using all four ounces of Northern Brewer and the california ale yeast to make something like Liberty Ale.
Just like in cooking, what's your style?
Me, I'd mash the grains with a thick mash of 1qt per pound of grain at 155 degrees and let her sit for 1 hour, verify conversion with an iodine test and then pull the first couple gallons of clear wort and boil it seperately to carmelize then sparge till she runs clear or until you get 6 gallons in your kettle.
Me, I stick with noble hops and just enough for the style. In this case, a nice scottish ale. Boil for 90 minutes, hop in with 1.5 oz of East Kent Goldings with 60 minutes remaining. Be sure to add water as necessary to keep your boil volume at 5+ gallons.
Firment with the california ale yeast at 65 degrees and you'll have an OG somewhere around 1.066 finish out somewhere around 1.020 with a ABV of 5.9% and a 25 IBU. She'll be a nice light carmel color and slightly sweet. MMMMM....M
But that's just me.
Secondary #2: Empty
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Drinking bottled: Brown Autumn Wee Heavy
Peaches and Cream Weizen
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