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Old 08-26-2008, 04:35 PM   #1
Matt Up North
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Default 2 week brew

I am going to try an AG medium alc beer that I can drink soon. Am I dreaming or is this possible? My efficiency is not too high yet (60-65%) So I read orfy's mild ale recipe and think that I am going to try it, but I want a little more alcohol.

Thinking:
7 lbs Maris Otter
1 lb Crystal 90
.5 lb Chocolate
.5oz Willamette (60min)
.5oz Willamette (30)
Nottingham dry yeast or SA-05

60 min mash, 90 min boil

My friend over at a brewpub said that it takes him 2 weeks to go from the boiler to the tap. How the freaking hell does he do it? The beer is smooth, delicious and not green tasting at all. How can I do that? He is making porters that taste great (my favorite porter right now, very creamy and chocolatey).

By the way, how do you get that creamy suppleness in the mouth?

I am just about to start winemaking season and won't have time to brew for the next two months so I want a beer that can be drank quickly. Any help on tactics and procedure are appreciated

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Old 08-26-2008, 04:43 PM   #2
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Mashing hot (158) will provide a thicker mouthfeel and if you add some flaked wheat or oats you'll get that smooth creamy, some say oily, finish.

As to the brewpub, chances are they pitch heavy and get a full finished ferment in a few (2 -3) days and move to the bright tank for clearing and serving.

Mild would be a good beer for brew to keg within 2 weeks. If you bottle you'll still need time in the bottle to condition and carbonate naturally. Maybe 4 weeks to be drinkable from brew to bottle.

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Old 08-26-2008, 05:53 PM   #3
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I almost always mash higher and haven't noticed too much more mouthfeel yet. I will definately try the wheat and other grains.

I am going to use the keg so it sounds like this might be on my list of things to do later today...

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Old 08-26-2008, 06:09 PM   #4
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+1 on wheat malt. I like white wheat better than torrified.

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Old 08-26-2008, 06:12 PM   #5
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Quote:
Originally Posted by mmb View Post
As to the brewpub, chances are they pitch heavy and get a full finished ferment in a few (2 -3) days and move to the bright tank for clearing and serving.
They may also be pressure fermenting. Pressure fermentations result in fewer esters and faster flocculation. Since ester production is lower, the beer can be fermented a few degrees warmer and will hence attenuate quicker, too.

Some day I plan to grab a few used half bbl kegs and build a pair of glycol-jacketed pressure fermenters. I don't have room for such a rig in this house though. I need a brew room!
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Old 08-27-2008, 02:43 AM   #6
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Right, so I did the brew this afternoon and just finished. Turns out that I did pretty close to Orfy's recipe.

6.3 lbs Maris Otter
1 lb Crystal 90L
.5 lb Chocolate
1 oz Willamette, half at 60 half at 30
tablespoon Irish moss
Nottingham yeast

So I just did this and I pulled a sample about 15 minutes prior to the end of the boil and got 1.035 so I am calling it 1.038 SG. This is the first time that I have acheived my goal starting gravity. Horay there.

The idea with this guy is that I want to have it to drink soon so I am hoping to be drinking it in less than three weeks.

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Old 08-27-2008, 02:59 AM   #7
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Looks like a good recipe for a quick turn around.

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Old 08-27-2008, 03:59 AM   #8
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This should be no problem for a quick turn-around. I have kegged my UPA after a 1 week primary in a pinch before. In fact, after I finish typing this, I will be kegging a batch of my UPA that I did 9 days ago, and it has an OG of 1.050. For this batch, I fermented pretty hot, mid to high 70's, and racked after a week into the secondaries. I added gelatin, and it was "almost" crystal clear in 2 days. I will taste a sample tonight, and if it is good I will keg. If it isn't quite there, I will dry hop in the keg. The other half of the batch is getting bottled in a couple weeks. I may or may not dry hop depending on how the first stuff tastes. Good Luck!

P.S. I drank my first homebrew 11 days after I brewed it...and it was bottled. I have never been patient.

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Old 08-27-2008, 06:10 AM   #9
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Good luck.

I tapped mine at day 10. It tasted better at day 12

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Old 08-27-2008, 10:27 AM   #10
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Quote:
but I want a little more alcohol.
Candi sugar and rice syrup solids can boost your alc% with no effect on the taste or color
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