Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Amber Hybrid Beer > All-Grain - BierMuncher's OktoberFAST Ale (AG)

Reply
 
LinkBack Thread Tools
Old 08-06-2008, 10:10 PM   #41
Displaced MassHole
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: San Diego
Posts: 1,154
Liked 7 Times on 6 Posts

Default


Never tried it but sounds good to me.....thanks

__________________
Displaced MassHole is offline  
 
Reply With Quote Quick reply to this message
Old 08-08-2008, 07:41 PM   #42
mmb
FNG
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
mmb's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Mid-Michigan
Posts: 24,801
Liked 3187 Times on 3090 Posts
Likes Given: 179

Default


I'm going to do this one but I wanted to sub 5.5% Vanguard, a Hallertau clone, as I have a pound of it just kicking back in the freezer that I've not broken into.

I'm thinking that would make a good sub, except that it is supposed to have a strong aroma. If I go with the 60 and 30 minute additions of .75 oz each for 21 IBUs most of the aroma should be boiled off, right?

__________________
mmb is offline  
 
Reply With Quote Quick reply to this message
Old 08-08-2008, 08:25 PM   #43
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,220
Liked 607 Times on 353 Posts
Likes Given: 230

Default


Quote:
Originally Posted by mmb View Post
I'm going to do this one but I wanted to sub 5.5% Vanguard, a Hallertau clone, as I have a pound of it just kicking back in the freezer that I've not broken into.

I'm thinking that would make a good sub, except that it is supposed to have a strong aroma. If I go with the 60 and 30 minute additions of .75 oz each for 21 IBUs most of the aroma should be boiled off, right?
That would be my guess. Though you'll get the specific flavoring profile of those hops...but that could be a good thing.

The high malt flavor of this beer will mask some of the hop nuances.
BierMuncher is offline  
gsutton Likes This 
Reply With Quote Quick reply to this message
Old 08-08-2008, 08:40 PM   #44
Grinder12000
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Grinder12000's Avatar
Recipes 
 
Join Date: Jul 2008
Location: Columbus WI
Posts: 2,949
Liked 36 Times on 32 Posts
Likes Given: 2

Default


Anyone have suggestions for a good Wyeast for this recipe??

__________________

Grinders Island Brewery - Pipeline

Bottled! Award winning East India Porter, Oatmeal Stout, Milk Stout, Saison fermenting at a nice controlled 85 degrees (up from 70) as it should be - weird isn't it.

Grinder12000 is offline  
 
Reply With Quote Quick reply to this message
Old 08-08-2008, 09:16 PM   #45
mmb
FNG
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
mmb's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Mid-Michigan
Posts: 24,801
Liked 3187 Times on 3090 Posts
Likes Given: 179

Default


Quote:
Originally Posted by BierMuncher View Post
That would be my guess. Though you'll get the specific flavoring profile of those hops...but that could be a good thing.

The high malt flavor of this beer will mask some of the hop nuances.
It's either that or some 13% Galena at 60 minutes. Bulk buying is nice, but kinda limiting I'm finding.

I'm going to have to do some SMaSH batches to see what I'm going to like.
__________________
mmb is offline  
 
Reply With Quote Quick reply to this message
Old 08-09-2008, 05:18 AM   #46
Chriso
Broken Robot Brewing Co.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Chriso's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Someplace
Posts: 4,716
Liked 72 Times on 63 Posts
Likes Given: 128

Default


Disclaimer: Mine is still in primary, so I don't "know" this beer yet. Soon, OHHHH soon. But I would think, judging from the style, that 20IBUs of Galena at 60" could be "safer" than the Vanguard. Or you could also just use Vanguard at 60" bittering, and skip the flavor addition. Like BM said, the malty backbone is the real star.

As for Grinder, sorry I use White Labs for everything. Glancing at their webpage, I'd say 2565 Kolsch yeast would be good, or 1007 German Ale or 1338 European Ale.

__________________
BROKEN ROBOT BREWING CO.

Chriso || SMaSH Brewers, Unite! || Nebraska Brewers! || Lincoln Lagers Brew Club
"You have just experienced the paradigm shift that is....all grain brewing." - BierMuncher
Chriso is offline  
 
Reply With Quote Quick reply to this message
Old 08-10-2008, 11:10 PM   #47
98EXL
Feedback Score: 0 reviews
 
98EXL's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Maryland
Posts: 3,283
Liked 14 Times on 14 Posts

Default


we used the 1007 German Ale for ours this year, should be fine

__________________

I'm back!!!

98EXL is offline  
 
Reply With Quote Quick reply to this message
Old 08-14-2008, 09:59 PM   #48
eulipion2
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2006
Location: Hawley
Posts: 1,424
Liked 36 Times on 34 Posts
Likes Given: 2

Default


I just brewed this one today. Here are my results:

a.) I either mis-ordered or they mis-shipped Safale S-05 instead of S-04, so this might get a bit dry. Oh well. At least it's still a clean-fermenting yeast that won't give me too much ester.

b.) I did a 5.5-gallon batch (5 after losses and shrinkage). I chopped everything in half, except I used 5 lb. of Pilsner malt instead of 4.25 because I didn't know the next time I'd need the extra .75 lb. of crushed pils malt.

c.) The person who suggested using a corny keg as a pre-chiller is a genius!!! Filled the keg with a 22 lb. "Big Bag" of ice, hooked the "in" connect to my hose spigot, and the "out" to my immersion chiller. Cooled my wort to under 90˚ in about 20 minutes.

d.) I may have contaminated my wort. The "Two dollar auto-siphon replacement" or whatever it is (use the search tool) just doesn't work for me. At all. Three brews with the damn thing, and the siphon fails every time. I lost a lot of wort and got a lot of trub this way, plus a possible contamination. I'm investing in an Auto-Siphon.

e.) Five gallon batch, O.G. 1.060, batch sparge efficiency 74% niiiiiiiice

__________________

On-Deck:

Primary: Avery Hog Heaven clone; Brewpastor's Dark Night of the Soul;

Kegged: BierMuncher's OktoberFAST; Emmdub23's Belma Stout; Mosaic pilsner; Fir tip Maibock; Perry; Dry Apple Cider;

Bottled: Quad; Tripel; Saison Americain; Pumpkin Saison; Coffee Saison; Session Saison; Belma Session Saison; Grodziskie; Bacon488's Mild
eulipion2 is offline  
 
Reply With Quote Quick reply to this message
Old 08-16-2008, 12:14 AM   #49
GunnerMan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Posts: 439
Liked 1 Times on 1 Posts

Default


Quote:
For the extract recipe posted earlier, what are thoughts on replacing either the amber LME or the pale LME with munich LME?
Im not surre how it would turn out honestly. BierMuncher mentioned he used Potassium sorbate to stop fermentaion. Im not sure if this is an option when bottling or not. Might take a look and find a lower attenuating yeast with the same charachteristics. I think im going to try and brew this recipe tomorrow or monday except I will try and replace most of my LME with DME.

You could probably add some 2row to your steep as well to end up with a half assed PM.
__________________

Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

Quote:
Originally Posted by Duckfoot View Post
Two days into my last batch made and the scent of the farts of a thousand rhinos is permeating the basement...

Life is good...
GunnerMan is offline  
 
Reply With Quote Quick reply to this message
Old 08-16-2008, 12:19 AM   #50
ISUBrew79
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Iowa
Posts: 205
Liked 3 Times on 3 Posts

Default Got an extra 1/2 of Carapils for a 5.75 gallon batch


I plan on brewing this tomorrow. I'm making half of Muncher's original recipe (5.75 gallons) I purchased my specialty grains at the LHBS and when I got home I realized the store owner gave me an extra 0.5 lb of Carapils. Unfortunately, all the grains are mixed together so I'll have to use it as is. I plan on using Safale US-05 yeast for this, and I know this yeast will have a tendency to really dry out the beer. I'm wondering how the extra Carapils will affect the attenuation. The additional grain should only up my SG about 2 points. I was thinking about lowering the mash temp a bit to negate the effect of the additional carapils on the wort fermentability. Should I keep the mash temp high (156-158*F) to try to keep my FG in the 1.014 range, despite the extra Carapils?

BTW, thanks in large part to this forum I am completely addicted to brewing

__________________
ISUBrew79 is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Trouble with Biermuncher's SWMBO Slayer craigd Recipes/Ingredients 4 12-30-2008 01:14 AM
Biermuncher's SNPA jagg All Grain & Partial Mash Brewing 5 07-23-2008 02:32 PM
First AG - Biermuncher's Centennial Blonde Tankard All Grain & Partial Mash Brewing 18 06-20-2008 04:40 PM
Beerswap 2007 - Biermuncher's Kölsch EdWort Sampling and Critiquing and Beer Swapping 1 08-07-2007 04:33 AM



Newest Threads

LATEST SPONSOR DEALS