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Old 02-22-2011, 09:09 PM   #1
badmajon
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Default Fastest beers from grain to glass?!!

Hey!

So it's happened again, somehow I got distracted with stupid stuff like family, work, moving home, etc, and its taken a toll on my pipeline. I'm drinking Yuengling now (I actually kinda like this beer... *ducks*) and I'm out of homebrew!

I'm sure such events unfold for everyone from time to time... so, if you would be so kind, please post your quickest, tastiest and importantly fastest-to-glass recipes!

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Old 02-22-2011, 09:13 PM   #2
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Milds and hefeweizens are really fast.

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Old 02-22-2011, 09:16 PM   #3
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My Stone Clone was delish 3 weeks from grain to glass - on tap of course. Dry hopped IPAs tend to hide the greenishness. My Bee Cave Kolsch wasn't bad after 4 weeks.

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It's cold, tasty and I made it.

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Old 02-22-2011, 09:18 PM   #4
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Quote:
Originally Posted by SumnerH View Post
Milds and hefeweizens are really fast.
Yep, I agree. A mild is the first thing that came to my mind. A few years back, we did a mild swap. We had to have the beer packaged and out the door by day 10: http://www.homebrewtalk.com/f38/proj...th-10-a-77758/

10 days is about the quickest I've done a beer. Otherwise, a low OG non-complex beer like a hefeweizen or an English bitter would be fast, too.
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Old 02-22-2011, 09:20 PM   #5
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Not sure if this is the fastest recipe out there, but it's pretty quick... Also it's an extract as I have not completed my AG setup as of yet. It's kinda like a Sierra Nevada Pale Ale... Pretty tasty if you like those pale ales

Fermentables:
6 lbs Gold (or Light) LME
1 lb Light DME

Grains:
8 oz of Caramel 10L
8 oz of Carapils

Hops:
1 oz Perle for Bittering
1 oz Cascade for Aroma

Yeast:
Wyeast American Ale 1056

Heat 2.5 gal of water in your BK to 155F
Steep grains for 30 min
Bring to a boil then remove from heat
Add LME, dissolve completely, then do the same with the DME
Bring back to a boil and add the Perle hops and boil for 60 min
At 2 min, add Cascade hops
Cool, pitch, and ferment at ~65-68F for 3 weeks
Keg or bottle using 5 oz corn sugar

Obviously if you keg, the beer will probably be ready to drink in 3 weeks and a few days, depending on how you force carb. If you're bottling, add at least 2 weeks to that.

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Old 02-22-2011, 09:23 PM   #6
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A simple Mild, Amber or Wheat using pure Oxygen and a Yeast cake.

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Old 02-22-2011, 09:28 PM   #7
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Quote:
Originally Posted by a_w_taylor View Post
My Stone Clone was delish 3 weeks from grain to glass - on tap of course. Dry hopped IPAs tend to hide the greenishness. My Bee Cave Kolsch wasn't bad after 4 weeks.
50% flaked wheat, 50% pils to OG ~1.050, mash in the high 140s.

Cascade at 15 min. (1/2 oz/gal)

Use T-58 dry yeast--it ferments quickly and flocs even faster.

You can get away with as little as 3-4 days in 1° and a week in the bottle.
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Old 02-22-2011, 09:31 PM   #8
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If you want something light, my "Sterling Gold" is fast and tasty.

If you go with the darker stuff...Yooper's reference to the 10Der and Mild swap we did a few years back yielded this recipe.

The mild ended up taking 2nd in Category #11 (English Brown Ales) shortly after I brewed it.

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Old 02-22-2011, 09:36 PM   #9
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As Yooper said, the 10der & Mild swap was all about getting from grain to glass in 10 days. Mine turned out remarkably well, as did the ones I received in the swap.

Read BYO's Speed Brewing for more tips and tricks for getting a beer made and ready to drink in a short amount of time. Recipes included.

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Old 02-22-2011, 09:54 PM   #10
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Quote:
Originally Posted by BierMuncher View Post
If you want something light, my "Sterling Gold" is fast and tasty.

If you go with the darker stuff...Yooper's reference to the 10Der and Mild swap we did a few years back yielded this recipe.

The mild ended up taking 2nd in Category #11 (English Brown Ales) shortly after I brewed it.
Looks delicious. I might make this soon (sterling gold).

Noticed one thing that looks funny though- it says 12 lbs of grain, but the OG is 1.035. Isn't that low for 12 lbs of grain? I have my own session brew I make and it uses 9 lbs and gets about the same.
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