Strangelove

Recipes 

Howdy,

I have a lot of Marris Otter as well as a pound each of Nugget, Cascade, Galena, Williamette, Columbus and Centennial.

I'm not averse to toasting some of the MO.

What can I make besides a cream ale or IPA?

Thanks for any/all ideas.

__________________
Primary 1:
Primary 2: American Barleywine
Primary 3: SMaSH Tripel
Primary 4: Extra Hard Lemonade
On Deck:
SECONDARY:
Bottle Conditioning: MW Belgian Honey, Edwort's Apfelwein, MW Bourbon Barrel Old Ale, Joe's Ancient Orange Mead, BM's Hooked on Bitters, Beecave Haus Pale Ale
Drinking: Yooper's Stone Ruination Clone, BM's SWMBO Slayer Belgian Blonde, BM's Kona Fire Rock Clone,

JonM

Recipes 

Barleywine with a looooooong boil and maybe some kettle caramelization?

__________________
Sincerity is everything. If you can fake that, you've got it made.

bigbeergeek

Recipes 

tripel.

__________________
"Good people drink good beer." -HST

Strangelove

Recipes 

I've got a Barleywine in the works. I plan to brew a pale ale with the yeast I need and then pitch onto the yeast cake so I don't have to do the 6L starter recommended on Mr. Malty. I like where you're going with this, though.

The SmaSH is to get an extract brewing friend introduced to BIAB. I'm bringing the equipment to his place so I want to follow the KISS principal.

What would you recommend for ingredients?

__________________
Primary 1:
Primary 2: American Barleywine
Primary 3: SMaSH Tripel
Primary 4: Extra Hard Lemonade
On Deck:
SECONDARY:
Bottle Conditioning: MW Belgian Honey, Edwort's Apfelwein, MW Bourbon Barrel Old Ale, Joe's Ancient Orange Mead, BM's Hooked on Bitters, Beecave Haus Pale Ale
Drinking: Yooper's Stone Ruination Clone, BM's SWMBO Slayer Belgian Blonde, BM's Kona Fire Rock Clone,

bigbeergeek

Recipes 

Enough MO to get the gravity in the 1070 range. Williamette, cascade or nugget at 60, 15 and 5 to get you to around 30 IBUs. WLP 550. I'd add about 5-10% table sugar too, but that would ruin the SMaSH concept.

__________________
"Good people drink good beer." -HST

Strangelove

Recipes 

I have no problem adding sugar. It's still one malt and one hop.

How's this:


Recipe: Tripel Header SMaSH
Brewer:
Asst Brewer:
Style: Belgian Tripel
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 10.90 gal
Post Boil Volume: 10.40 gal
Batch Size (fermenter): 10.00 gal
Bottling Volume: 10.00 gal
Estimated OG: 1.079 SG
Estimated Color: 6.0 SRM
Estimated IBU: 27.9 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 78.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
25 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 96.2 %
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 2 3.8 %
0.50 oz Nugget [13.00 %] - Boil 60.0 min Hop 3 10.1 IBUs
0.50 oz Nugget [13.00 %] - Boil 60.0 min Hop 4 10.1 IBUs
0.50 oz Nugget [13.00 %] - Boil 30.0 min Hop 5 7.8 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 Yeast 7 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 26 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 51.69 qt of water at 162.0 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

__________________
Primary 1:
Primary 2: American Barleywine
Primary 3: SMaSH Tripel
Primary 4: Extra Hard Lemonade
On Deck:
SECONDARY:
Bottle Conditioning: MW Belgian Honey, Edwort's Apfelwein, MW Bourbon Barrel Old Ale, Joe's Ancient Orange Mead, BM's Hooked on Bitters, Beecave Haus Pale Ale
Drinking: Yooper's Stone Ruination Clone, BM's SWMBO Slayer Belgian Blonde, BM's Kona Fire Rock Clone,

bigbeergeek

Recipes 

Looks pretty good; what's with the two 60 minute hop additions? I don't care much for 30 minute additions. I'd go 60, 15 and 5 on my typical tripel. I'd personally mash lower, say 150F as the target temperature, since I like my tripels bone dry and "digestible." Aside from that, looks fine -- on the way to producing a complex and interesting ale with shocking few ingredients.

__________________
"Good people drink good beer." -HST

Chesterbelloc

Recipes 

You can make loads of styles.

You might consider making an attempt at steeping some barley malt in a very, very stiff mash, without crushing the grain or fracturing the husks; so that, they convert their starch inside their shell.

Then set them in the oven to crystallize those sugars.

Strangelove

Recipes 

The hop additions were just clerical errors entering into BeerSmith. I changed it to 1 oz of Nugget at 60, 15 and 5 for 34 IBU's. Reset mash temp to 150.

Sounds good.

I need to experiment with this. Sounds interesting.

__________________
Primary 1:
Primary 2: American Barleywine
Primary 3: SMaSH Tripel
Primary 4: Extra Hard Lemonade
On Deck:
SECONDARY:
Bottle Conditioning: MW Belgian Honey, Edwort's Apfelwein, MW Bourbon Barrel Old Ale, Joe's Ancient Orange Mead, BM's Hooked on Bitters, Beecave Haus Pale Ale
Drinking: Yooper's Stone Ruination Clone, BM's SWMBO Slayer Belgian Blonde, BM's Kona Fire Rock Clone,

GlenF

Recipes 

English Bitter, special, ESB
English IPA
Old Ale
Barleywine

American Pale Ale/ IPA/ IIPA
Blonde Ale

__________________
____________
I'd rather have a bottle in front of me than a frontal lobotomy.