Bathory Bathtub Ale

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DeathBrewer

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Ok, thataintchicken (in his ultimate genius) came up with this name for a beer, and I want to brew it.

If it came from the metalheads thread, you know it's gonna be good ;)

I already have a Blood Ale. That's an amber ale, tho...not the way I want to go.

Something malty and sweet, about 6-7% alcohol, with a rich red color.

I was actually thinking of adding hibiscus for color and a bit of flavor:

Hibiscus tea - Wikipedia, the free encyclopedia

I've actually never tasted jamaica...has anyone ever tried hibiscus in a drink? What's it like?

I was thinking I would just do a hibiscus tea and add it at flameout.

Suggestions and discussion welcome while I formulate a recipe!

:rockin:
 
When I lived in Salinas, I would always have that flavor of soda with my mexican food if I wasn't drinking beer.
That said,
Jamaica would be awesome.

I love that flavor and have used it for BBQ sauces.
The sweetness it would add could potentially overpower any hops.
which in a way... would be bloody good.

I'm thinking Saaz @60 Mt Hood @30 Vanguard @ 5 Jamaica Syrup at flameout. :)

I'm grain stupid... not enough experience there..... but hops and weird.. I think I have that covered.
 
That's an interesting hop schedule. I've found saaz can be too soft when used for bittering.

I love me some mt. hood and saaz, tho. We'll see what I have on hand. I also have mt. hood growing this year so I could use some homegrown next year, too ;)

I was planning to brew something tomorrow using my EKG. I'm itching for this one, but I think I'll wait for more feedback and a solid recipe.

Glad to hear the jamaica will work. I wonder how fermentable the sugar is?
 
the syrup might have preservatives which may impede fermentation.
A tea would give a softer flavor.

Saaz as bittering may not be the greatest -- but Mt. Hood will give a bit of the noble characteristics to the brew. I heart Mt. Hood BTW.

one could get freaky and use Yakima Cluster -- EKG's would be pretty interesting as well.

I say use what you have, turn up the music and let chaos take the brew where it wants to go.:rockin:
 
This is what I'm thinking of so far...it's not really a belgian dubbel, I just kinda used that for style guidelines in regard to sweetness.

Bathory Bathtub Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

18-B Belgian Strong Ale, Belgian Dubbel

Min OG: 1.062 Max OG: 1.075
Min IBU: 15 Max IBU: 25
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.94
Anticipated OG: 1.064 Plato: 15.74
Anticipated SRM: 14.9
Anticipated IBU: 27.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.055 SG 13.49 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
50.2 6.50 lbs. Pale Malt(2-row) America 1.036 2
15.5 2.00 lbs. Munich Malt Germany 1.037 8
15.5 2.00 lbs. Vienna Malt Germany 1.037 3
15.5 2.00 lbs. Wheat Malt America 1.038 2
1.9 0.25 lbs. Chocolate Malt America 1.029 350
1.0 0.13 lbs. Aromatic Malt Belgium 1.036 25
0.5 0.06 lbs. Carafa II Germany 1.030 450

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Saaz (Czech) Pellet Pellet 2.50 4.7 First WH
0.75 oz. Mt. Hood Whole 6.50 18.5 60 min.
1.00 oz. Goldings - E.K. Whole 5.20 4.0 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Fining 15 Min.(boil)


Yeast
-----

White Labs WLP001 California Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 12.94
Water Qts: 18.00 - Before Additional Infusions
Water Gal: 4.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.39 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 20


Total Mash Volume Gal: 5.54 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Blood Sausage in the Mash. then dinner.

Hibiscus Tea at Flameout.
 
Possibly...there definitely has to be some blood in there. I was going to slit my wrists, until my buddy came up with that wonderful blood sausage idea.

Look, I found a label!

monsters_3_elizabeth_L.jpg
 
BTW Jamaica tastes quite a bit like cranberry, I drink it all the time down here. oh, and Bathory FTW

Great, that sounds good.

I want this to have a molasses sweetness to it, so it's kinda thick. I'm going to take a portion of the wort, and boil it on the side until it turns into a thick syrup, then add it back to the boil at flameout :)

I found this on Hungarian Beers:

...by and large, Hungarian beers are of very good quality. There are two types, vilagos (lager) and barna (brown) which although similar in colour to an English bitter, have a much sweeter taste.

A few beers on BeerAdvocate:

BeerFly Search - Hungary - BeerAdvocate

This one sounds tasty:

Szalon Barna - Pécsi Sörfözde - BeerAdvocate
 
Changed up the recipe a bit, to fit more to their style description. Removed the Carafa and upped the chocolate to 5 ounces. Color is kinda light, but I think it will darken a great deal with syrup. The Mt. Hood bittering should lend well to the sweetness and the EKG will bring out the chocolate notes and round out the flavor.

EDIT: I also increased the bittering hop.

I'm still not sure on the yeast, but if I'm currently leaning towards the Australian Ale yeast:

White Labs - WLP009

Bathory Bathtub Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

08-C English Pale Ale, Extra Special/Strong Bitter

Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 13.44
Anticipated OG: 1.067 Plato: 16.31
Anticipated SRM: 14.5
Anticipated IBU: 43.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.057 SG 13.98 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
52.1 7.00 lbs. Pale Malt(2-row) America 1.036 2
14.9 2.00 lbs. Munich Malt Germany 1.037 8
14.9 2.00 lbs. Vienna Malt Germany 1.037 3
14.9 2.00 lbs. Wheat Malt America 1.038 2
2.3 0.31 lbs. Chocolate Malt America 1.029 350
0.9 0.13 lbs. Aromatic Malt Belgium 1.036 25

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Saaz (Czech) Pellet Pellet 2.50 9.3 First WH
1.25 oz. Mt. Hood Whole 6.50 30.5 60 min.
1.00 oz. Goldings - E.K. Whole 5.20 3.9 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Fining 15 Min.(boil)


Yeast
-----

White Labs WLP009 Australian Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 13.44
Water Qts: 20.00 - Before Additional Infusions
Water Gal: 5.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.49 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 20


Total Mash Volume Gal: 6.08 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
 
Alright, new changes. After much discussion with a friend, we decided to drop the aromatic, vienna and munich. I'm going to boil down 2 gallons of the first runnings to a syrup, and that will create a huge malty character, so those other grains might make it overpowering.

I'm thinking twice about the hibiscus. He had some other spices that may work better with less flavor, one of them is kind of spicy and sounded pleasant. I may just skip the spices the first time, anyway.

I also changed the EKG out for Styrian Goldings...much softer, purely pleasant flavor, won't have the musty earthiness of the EKG.

Oh, and now I'm leaning more towards the edinburgh ale yeast.

So this fits within the guidelines of a bitter, but is more like an imperial irish red.

Bathory Bathtub Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

08-C English Pale Ale, Extra Special/Strong Bitter

Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 13.31
Anticipated OG: 1.066 Plato: 16.04
Anticipated SRM: 13.3
Anticipated IBU: 43.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.056 SG 13.75 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.6 11.00 lbs. Pale Malt(2-row) America 1.036 2
15.0 2.00 lbs. Wheat Malt America 1.038 2
2.4 0.31 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Saaz (Czech) Pellet Pellet 2.50 9.3 First WH
1.25 oz. Mt. Hood Whole 6.50 30.7 60 min.
2.00 oz. Styrian Goldings Pellets Pellet 1.90 3.2 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Fining 15 Min.(boil)


Yeast
-----

White Labs WLP028 Edinburgh Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 13.31
Water Qts: 20.00 - Before Additional Infusions
Water Gal: 5.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 20


Total Mash Volume Gal: 6.07 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
 
Aw don't skip the hibiscus! If you make a tea, boil it down a bit to concentrate it you won't even take up much room liquid wise when you add it. I don' think a straight tea from the leaves would yield much in the way of fermentables, but the flavour of the stuff is awesome. I want to brew a jamaica beer now! I'm going to get working on the recipe... :) I could see a cerveza style beer, but I don't like them much. Maybe a jamaica blond?
 
Jamaica blonde might be good, but I know only from description...haven't tried jamaica yet. I think I'll make this as-is and then try to add stuff in the glass to see if I want to take it anywhere. I just don't want to kill this idea by getting it wrong the first time.
 
jamaica is very tart; it's only sweet in tea form or in agua fresca because there's plenty of sugar added. if you want the overall impression of the beer to be sweet, you're going to have to make it even sweeter to counter the hibiscus tartness
 
jamaica is very tart; it's only sweet in tea form or in agua fresca because there's plenty of sugar added. if you want the overall impression of the beer to be sweet, you're going to have to make it even sweeter to counter the hibiscus tartness

This is true, but hell, the flavor of hibiscus is just so tasty and I make it very tart, I might just have to make a jamaica blonde...
 
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