I just got a 3 liter (3/4 gallon) glass jug and want to ferment some experimental batches in it, any ideas? Also how much yeast should I use for something that size? I might start using it to formulate some of my own recipes without blowing too much money if its a dud. Do smaller batches ferment faster?
__________________
Bass Clef Brewery
Drank: Amber Ale
Drank: Nessy's 80 Shilling Ale
Bottled: Yellow Paddle Pale ale
Bottled: Ed Wort's Apfelwein
Primary: William Henry Harrison Cider
Planning: Cheese's Vanilla Caramel Cream Ale
Drank: Amber Ale
Drank: Nessy's 80 Shilling Ale
Bottled: Yellow Paddle Pale ale
Bottled: Ed Wort's Apfelwein
Primary: William Henry Harrison Cider
Planning: Cheese's Vanilla Caramel Cream Ale
So I think I have something I want to experiment with, it sounds ridiculous, but how about a chocolate wheat?!?
1 lbs Wheat Liquid Extract (8.0 SRM) Extract 80.00 %
2.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 10.00 %
2.0 oz Chocolate Malt (350.0 SRM) Grain 10.00 %
0.13 oz Goldings, East Kent [5.00 %] (60 min) Hops 16.1 IBU
1 Pkgs Manchester (Danstar #-) Yeast-Ale
__________________
Bass Clef Brewery
Drank: Amber Ale
Drank: Nessy's 80 Shilling Ale
Bottled: Yellow Paddle Pale ale
Bottled: Ed Wort's Apfelwein
Primary: William Henry Harrison Cider
Planning: Cheese's Vanilla Caramel Cream Ale
I plan on doing several of these, as have the guys at basic brewing. IDK how much yeast to use first hand, but I have been advised to make a starter and use like half of it and save the rest. The fun part is you can try lot's of recipes with little cost and little consequence if it goes bad.
__________________ Brewing Next: Stout Fermenting: APA Kegged: APA, Blonde
I going to go for it, but I wonder if I should have the caramel malt or not. Also I don't know much about hops, would those be good, or any suggestions? Same with yeast, I think I'm going to get some yeast make a starter and use like a fourth of it.
__________________
Bass Clef Brewery
Drank: Amber Ale
Drank: Nessy's 80 Shilling Ale
Bottled: Yellow Paddle Pale ale
Bottled: Ed Wort's Apfelwein
Primary: William Henry Harrison Cider
Planning: Cheese's Vanilla Caramel Cream Ale
Last edited by Rhymenoceros; 02-16-2009 at 06:13 AM.
I actually just made up a recipe for a choco-wheat because it sounds interesting, I won't post it yet because I'd like to do a little more research before I go suggesting things but I figure this would best fit in to the Dunkleweizen (15B) category based on the BJCP description. I figure make a regular dunkle with a little chocolate malt, though it would be out of place for the style the beauty of such a small batch is that if it tastes bad no biggy plus not every brew has to fit neat and clean into the guidelines.
__________________ Brewing Next: Stout Fermenting: APA Kegged: APA, Blonde
So I settled on a final recipe, the guy at the store said it sounded like a chocolate covered banana:
1 lbs Wheat Liquid Extract (8.0 SRM) Extract 80.00 %
2.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 10.00 %
2.0 oz Chocolate Malt (350.0 SRM) Grain 10.00 %
0.10 oz Tettnang [4.50 %] (60 min) Hops 13.4 IBU
1 Pkgs Hefeweizen IV Ale (White Labs #WLP380) Yeast-Wheat
I made a 2 quart starter and am only going to pitch 1/5 to 1/4 of it. Should I add some coco powder?
__________________
Bass Clef Brewery
Drank: Amber Ale
Drank: Nessy's 80 Shilling Ale
Bottled: Yellow Paddle Pale ale
Bottled: Ed Wort's Apfelwein
Primary: William Henry Harrison Cider
Planning: Cheese's Vanilla Caramel Cream Ale
Last edited by Rhymenoceros; 02-25-2009 at 06:34 AM.
The only thing I worry about, is that with such a small batch,
it seems there would be a lot of head space in an ale pale.
Do you plan on just leaving it in your small jug until bottling?
3/4 gallon experiments?
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