Kudos to you Lil' Sparky. I just tapped your recipe (redubbed Monkey's Butt Brown Ale) and it's the first of my beers (since returning from a long layoff) that In can say is commercial quality, in that someone could tell me it was a commercial micro and I'd believe it. I couldn't get Fuggles when I went to brew this, so I used Willamette and Goldings, but otherwise it was your recipe exactly. I've got 5 taps. and this one earns a permanent spot. Well done.
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Tap 1:Traditional Bock
Tap 2:Robust Porter
Tap 3:California Common
Tap 4:Old Ale
Tap 5:IPA
Name Description Step Temp Step Time
Mash In Add 14.69 qt of water at 165.9 F 154.0 F 60 min
Just want to clarify something about the above. My mash water should be 165.9 F when it hits the grain bed, meaning it will lose/absorb ~12 degrees and i should mash at 154 F for 60 minutes before batch sparging at 168 F.
That's correct (for my system). Your system may vary, depending on what kind of MLT you use, and if it's preheated before you add your mash liquor. +12' should put you pretty close. Take good notes and that'll help you dial in your system where you can hit your mash temps easier. Brewing s/w like Beersmith, Beer Tools Pro, or Pro Mash can really help, too.
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Quote:
Originally Posted by duffman2
I dub this beer the Double Slutty Triple Nutty Bodacious Booty Brunette!
I've got beer alchemy, but i'm still learning to brew, so knowing if the program is telling me the right thing or not isn't easy to figure out.
I brewed the PM version of this today. Everything went okay, but the recipe might suffer because of the new system and getting used to doing PMs and the late addition method.
I'll let you know how it turns out in a few weeks.
Okay, so i racked to secondary today after my reading came back at 1.012. My OG was 1.053, so .001 off my target wasn't too bad.
The recipe i used was
0.20 lbs Chocolate malt
2.00 lbs pale malt 2-rows
0.40 lbs victory
0.80 lbs crystal 60l
0.80 lbs flaked oats.
5.00 lbs muttons LME - light (late addition)
1 oz Arg. Cascade 3.2AA (pellet) 60 min.
1 oz Goldings (pellet) 15 minutes.
I managed to get and keep my mash temps in the ball park of my target, but i must not have stirred enough because the temp varied by 2 - 3 degrees depending on where the probe was placed.
I subbed the Arg cascade for the fuggles because last time i was in my LHBS they ended up giving me arg. cascade instead of cascade and i didn't notice until i got home. It wouldn't have been a big deal but home in this case is 7 hours away so there wasn't much to be done. I don't know how this will change things since i've never made this with fuggles but the sample tonight didn't taste too bad, but more on that later.
I boiled 3 gallons on the stove and added my LME, hops and irish moss with 15 minutes left using the late addition method. This hopefully will keep my color in the correct range and also made up the difference in IBUs that i'd lose doing a 3 gallon boil.
Fermentation lasted less than a week (i'm assuming) in the 70 degree range.
The hydro sample tasted good. It was malty to start, but had a pronounced hop flavor at the end, with a bit of hop aroma. I am hoping the hop flavor at the end of the taste will mellow a bit more because it was a touch sharp, but nothing overly aggressive.
I'll give another report in a few weeks when it's done clearing.
How much carbonation should this beer have? Also, can anyone name a commercial beer that this is similar to? I am only curious since i want to get better about placing styles with what i taste.
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