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Old 12-23-2011, 01:52 PM   #1
held79
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Default Need a recipe with these leftovers

I have some leftover ingredients from previous batches that I could use some ideas on how to use them to come up with a drinkable brew.

2 lbs Crystal 10L
8 oz Special Roast

1 lb Munich LME
3-4lbs Light DME

2 oz Simcoe
1 oz Willamette
3 oz Tettnanger

Safbrew T-58
Wyeast 1272

I know what I have will only make a light beer but I would like to use what I have without having to get much more other ingredients. Any recipe ideas would be greatly appreciated.

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Old 12-23-2011, 02:29 PM   #2
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Pretty sure if you tossed it all in a pot and boiled it (probably leaving out the tettnanger) you'd get a drinkable brew.
I wouldn't have a clue what style it'd be though...

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Old 12-23-2011, 02:33 PM   #3
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Even boil the yeast!?

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Old 12-23-2011, 02:52 PM   #4
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Quote:
Originally Posted by Cromwell View Post
Pretty sure if you tossed it all in a pot and boiled it (probably leaving out the tettnanger) you'd get a drinkable brew.
I wouldn't have a clue what style it'd be though...
You are right it would be an amber of some sort. I'd leave out the yeast too. LOL.

Try using this recipe calculator. The Beer Recipator - Home

Use the Simcoe as the bittering hop and Willamette and flavor/aroma. Target about 25-30 IBUs in bitterness. Guessing about 1 oz of Simcoe at about 45-60 minutes and about 1 oz of Williamette at 5 minutes.

You must use the calculator to confirm this, like I said its a guess but prolly not too far off the mark. It depends on the alpha acids for your Simcoe.

Good Luck!
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Old 12-23-2011, 02:53 PM   #5
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BTW - only use about a 1/2-1 oz of special roast!!! Anything more would over-power the flavor.

Steep the 10L for 30 minutes for the water heat-up.
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Old 12-23-2011, 03:02 PM   #6
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You could go with a few mini batches to try different combinations. I have some 1 gallon carboys (real cheap at the LHBS...like $5 each) and have been waiting to build up enough leftovers to try these mini batches. Just a chance to experiment and see what happens on a small scale, so no pressure.

I would do a Simcoe SMASH (dying to try Simcoe myself) for one, and then who knows.

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Old 12-23-2011, 03:25 PM   #7
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Are you suggesting using all the LME and DME and all 2 lbs of the Crystal? That seems like a lot but I'm still fairly new at this.

Which yeast would be better? I'm thinking probably the 1272.

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Old 12-23-2011, 04:01 PM   #8
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Quote:
Originally Posted by held79 View Post
Are you suggesting using all the LME and DME and all 2 lbs of the Crystal? That seems like a lot but I'm still fairly new at this.

Which yeast would be better? I'm thinking probably the 1272.
The DME/LME is not too much in fact; four vs five lbs, more is better. The 10L will not get better than 50% extraction efficiency, so its not too much if you just steep in 2.5 gallons of water. Use the 2.5 gallon as your boil size to help set the hop utilization.

It would use the 1272 since I like American Ambers. If you want this to have more a Belgian-like taste use the T-58.

Without a doubt use the web site recipe spreadsheet. It will help you understand recipe creation.
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Old 12-23-2011, 04:12 PM   #9
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I haven't tried enough different beers to say I prefer on style over another. What I have read about the flavor profiles of the different yeasts I'm thinking the 1272 would be more what I prefer. That's the first I've seen of that website. I'm glad you told me about it.

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Old 12-23-2011, 04:20 PM   #10
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Dude don't use all that crystal... maybe 10-12 ounces max. Use the Tettananger for bittering since it is the hop that doesn't fit in with the rest, and use your Simcoe and Willamette for your aroma/flavor.

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