Help with a recipe...

I have never just put a batch of beer together before, but last time at the HBS, I just threw what I thought sounded good all together in a bag. Any ideas from what I've got here as to how it will turn out and what style? I can tweak the water with burton salts and I have a few different types of hops in the freezer. Northern Brewer, Chinook, Mt. Hood, Centennial, Tettnang....
The HBS was out of american 2 row, so that's why the different malts:

5.5 lbs british 2 row
5.5 lbs belgian 2 row
1 lb cara-pils
1 lb 20L crystal
.5 lb flaked barley
California Ale WLP001 or American Ale WLP1056

Think of it like Iron Chef... what can I make? I can't change the grains.. they're already all in one bag.

I'm thinking of using all four ounces of Northern Brewer and the california ale yeast to make something like Liberty Ale.

Alles Cuisine!

Kephren said:

I have never just put a batch of beer together before, but last time at the HBS, I just threw what I thought sounded good all together in a bag. Any ideas from what I've got here as to how it will turn out and what style? I can tweak the water with burton salts and I have a few different types of hops in the freezer. Northern Brewer, Chinook, Mt. Hood, Centennial, Tettnang....
The HBS was out of american 2 row, so that's why the different malts:

5.5 lbs british 2 row
5.5 lbs belgian 2 row
1 lb cara-pils
1 lb 20L crystal
.5 lb flaked barley
California Ale WLP001 or American Ale WLP1056

Think of it like Iron Chef... what can I make? I can't change the grains.. they're already all in one bag.

I'm thinking of using all four ounces of Northern Brewer and the california ale yeast to make something like Liberty Ale.

Alles Cuisine!

Click to expand...

Just like in cooking, what's your style?

Me, I'd mash the grains with a thick mash of 1qt per pound of grain at 155 degrees and let her sit for 1 hour, verify conversion with an iodine test and then pull the first couple gallons of clear wort and boil it seperately to carmelize then sparge till she runs clear or until you get 6 gallons in your kettle.

Me, I stick with noble hops and just enough for the style. In this case, a nice scottish ale. Boil for 90 minutes, hop in with 1.5 oz of East Kent Goldings with 60 minutes remaining. Be sure to add water as necessary to keep your boil volume at 5+ gallons.

Firment with the california ale yeast at 65 degrees and you'll have an OG somewhere around 1.066 finish out somewhere around 1.020 with a ABV of 5.9% and a 25 IBU. She'll be a nice light carmel color and slightly sweet. MMMMM....M

But that's just me.

We'll that's fairly similiar to the cream ale I just brewed up. Add some corn and you'd pretty much have exactly what I made.. a bit stronger though assuming you have good efficiency (80% or so). It ought to be a nice light ale.. with a pretty good kick

As for hops I can't ever tell the difference in bittering hops (aside from how much is used to reach the appropriate IBU). For flavor/aroma hops fuggles is great, cascade might be even better. I haven't tried kent goldings but I do hear good things about it and will try it soon.

let us know what you end up brewing..

Brewed it last night. Aside from what's above, I also added 12oz of 40L for a deeper color. I used 2 oz of Kent Goldings for 60 minutes and 2 oz of Northern Brewer for 15 minutes. I went with the California Ale yeast. It did come out a little strong... 1.062. I'm calling it my California ESB. I also brewed a Guinness clone yesterday from the 10 year anniversary issue of BYO, including setting a little bit off to the side to sour and add back later. I just got my nitrogen tap set up and need something to put on it I figure I'll be making some awesome black & tans in a few weeks .

nitrogen tap... I'm soooooooooo jealous!

Guiness is so good and creamy.. oh to have that at home! Mmmmmm... black and tans!