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Old 09-07-2007, 02:53 AM   #1
Ó Flannagáin
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Default Need suggestions for next brew. I have the following:

I have a dry irish stout, an APA and a Belgium planned/brewed already, but come Sunday I will be putting my 4th and final for a few weeks into a fermenter. Not sure what to make. Here are the ingredients I have on hand:

Plenty of pale malt
5lb honey malt
1.5lb roasted barley
2.5lb chocolate malt
2.2lb carared
2.2lb crystal 120
3lb caravienna
4lb caramunich
1/2lb dark candi sugar
3lb special b
4lb carapils
5lb crystal 40

7oz kent goldings
3oz styrian
15oz cascade
2.75oz brewers gold

Safale 04
WLP001 california
WLP004 irish ale

Can get my hands on a few other common WLP or dry yeasts from the LHBS and maybe an ounce or two of other hops. Don't want to spend too much though, want to use what's in stock.

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Old 09-07-2007, 04:09 AM   #2
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Yup that looks good, Mash it...Boil It....& Pitch on it

Kidding....

I would take some of that 2 row, with the Carared, a good dose of the honey malt, pound or two of carapils and a c*nt hair of the 120 (for color only), mash it kinda high for a bit of body (158 or so) add a mellow hop schedule, a little KG for bittering and flavor and a little Styrian for flavor and aroma, and I think you got a winner.
A Honey Red Ale if you will, crunch the numbers of course to balance it out, should be kinda malty and a bit nutty. with a good honey note to it.

Dam that sounds good now I have to come up with one of those. Post the recipe if you decide to go with it and let me know when you do...thanks.

Cheers

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Old 09-07-2007, 04:25 AM   #3
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Quote:
Originally Posted by wop31
Yup that looks good, Mash it...Boil It....& Pitch on it

Kidding....

I would take some of that 2 row, with the Carared, a good dose of the honey malt, pound or two of carapils and a c*nt hair of the 120 (for color only), mash it kinda high for a bit of body (158 or so) add a mellow hop schedule, a little KG for bittering and flavor and a little Styrian for flavor and aroma, and I think you got a winner.
A Honey Red Ale if you will, crunch the numbers of course to balance it out, should be kinda malty and a bit nutty. with a good honey note to it.

Dam that sounds good now I have to come up with one of those. Post the recipe if you decide to go with it and let me know when you do...thanks.

Cheers
WOOOOOOOO Baaaby! Now that sounds like a good f'in beer. I really like the sounds of that my friend. Any more ideas out there? Keep em coming!
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Old 09-07-2007, 04:52 AM   #4
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Brew sour beer. All you need is the yeast.

4.50 lbs. Pilsener Germany 1.038 2 > Use 2-Row
4.50 lbs. Vienna Malt America 1.035 4 > Use Cara Vienna
0.50 lbs. Aromatic Malt Belgium 1.036 25 > You got this
3.00 lbs. Munich Malt Germany 1.037 8 > Just use All CaraMunich
50 lbs. CaraMunich Malt Belgium 1.033 75
0.50 lbs. Special B Malt Belgian 1.030 120 > You got this
0.50 lbs. Wheat Malt Germany 1.039 2 > Skip it
.7oz Kent Golgings for 60min > You got this

Modify Jamil Z's award winning Flanders Red like above, your list is pretty close. Add the candi syrup too, why not. Ferment with wlp001 to ~1.015-1.020, cool and rack off yeast, then add roeselare blend, or lambic blend, or whatever. I've got this going right now. My .02

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Old 09-07-2007, 03:50 PM   #5
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Don't think I'm ready to step into the world of lambic's yet, landhoney! I want to, but keeping it simpler for now.

I'm go with a honey red, that just sounds too flippin awesome. I'm gonna add some carapils and flaked barley to give it a smoooth creamyness, then I'll see if I can get it on nitrous when it comes time for kegging, but not sure I'll have that setup by then or not.

Final recipe to come in a couple days. Thanks for th ekiller idea wop31!

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Old 09-07-2007, 05:38 PM   #6
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no prob seefresh, Glad to help. This actually got me thinking and now I am going to put together one too, probably be brewed on the 15th of sept. I like the flaked barley idea, but think i am going to sub oat malt for that though. Honey Oat Red Ale (the Old HORA, i think?) Don't know what that means but could be taken a few ways. What ever I come up with I will Post and let me know when you do it will be cool to compare recipes.

Cheers

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Old 09-07-2007, 06:11 PM   #7
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Sweet!! We will have to trade each other when they are ready, so we can tell the difference in the oats and barley. Make sure to bottle a couple and I will as well.

My brother lives near Ft. Wayne, FYI. He's a noob brewer, but loves it.

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Old 09-07-2007, 06:52 PM   #8
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Quote:
Originally Posted by seefresh
Don't think I'm ready to step into the world of lambic's yet, landhoney! I want to, but keeping it simpler for now.
It is simple. All you need is a little time for the critters to do their work, its like anything in homebrewing - daunting before you do it, and then you wonder what the big deal was. Enjoy your Red -sounds good.
BTW, the EAC in me needs to say this, Flanders Red/Sour Brown are not lambics.
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Old 09-08-2007, 11:40 AM   #9
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Go grab 2lbs of flaked oats and make a russian imperial stout! GO BIG! go sweet, dark and bitter!

1lb special b
1lb roasted barley
1lb chocolate malt
1lb crystal 120
2lbs flaked oats
2lbs crystal 40
2lbs caravienna
2lbs caramunich
8lbs 2-row

2oz brewer's gold 60min
1oz cascade & EKG 30 min
1oz cascade & EKG 10 min
1oz cascade, EKG & Brewer's gold 1 min/flameout

75% brewhouse efficency AND 75% attenuation:
og:1.085
FG:1.021
IBU:78
SRM:50
ABV:8.3

go with the irish yeast! Maybe up the base malt. And try not to drink it for a few months after you make it!

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Old 09-08-2007, 02:32 PM   #10
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Dadgummit, Grimsawyer. I was all set in making the creamed honey red and now you've gotme pondering an imperial stout!

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