What would this make as far as type of beer?

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jflongo

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I have 5lbs of 2-row left over from my last recipe and is crushed already.

What would this make

BIAB - 5 lbs 2-row

Mash in at 168 in 2 gallons of water, hold at 153 for 60 min

Let it drain, place bag in 170 degree water for 15 minutes, let drain, and then add to main pot.

Boil for 60 min, cool down, and pitch in Irish Ale yeast.

Just curious what kind of beer this would make, do you think it would be any good. This is what I have at my house right now.

Only other thinks I have is corn sugar, dme, and ginger root.
 
Why don't you toast some of the 2-row before brewing it to create some more flavor and body? And..... hops?
 
Why don't you toast some of the 2-row before brewing it to create some more flavor and body? And..... hops?

I certainly could toast 1lb or 1/2 lb of the 2-row, unfortunately i'm out of hops.
 
You need to add something that will add bitterness to the beer. Without hops, you will not like what you produce. There are alternatives to hops, such as some spices such as heather. Some people will brew with spruce tips. Heck, I imagine you might be able to impart some bitterness with that ginger root.
 
Try 1.5 oz fresh grated ginger per gallon for the last 30 minutes of your boil. Assuming, of course, that you like ginger.
 
Ok, how about

BIAB
4 lbs 2-row
1 lbs 2-row toasted 30min at 300

Mash in at 168 in 2 gallons of water, hold at 153 for 60 min

Let it drain, place bag in 170 degree water for 15 minutes, let drain, and then add to main pot.

Boil for 60 min
10 min left at 2 tbls ginger root

cool down, and pitch in Irish Ale yeast.
 
You may want to either add in your DME or scale this batch down to 3.5-4 gallons.
 
What is your intended batch size?

Assuming you get 70% efficiency, I'd say you're going to end up with about 37ppg * 5lbs * 70% = ~130 points. How many gallons of beer are you trying to make? 3 gallons would give you an OG around 1.043. 4 gallons would be 1.032, which is the upper end of a Berliner Weiss or the lower end of an Ordinary Bitter. 5 gallons is 1.026, which is even lower than Berliner Weiss, the lowest gravity beer style that people typically drink nowadays.

Also, you didn't mention anything about hops, so unless you're planning some kind of gruit or perhaps a sour (not likely given the yeast selection) you'll probably need that. If you turn it into a bitter (it will lack a bit of depth) you ought to use some English or English-derived hops like Goldings, Fuggles, or Willamette. Your yeast would probably work OK for that style.
 
What is your intended batch size?

Assuming you get 70% efficiency, I'd say you're going to end up with about 37ppg * 5lbs * 70% = ~130 points. How many gallons of beer are you trying to make? 3 gallons would give you an OG around 1.043. 4 gallons would be 1.032, which is the upper end of a Berliner Weiss or the lower end of an Ordinary Bitter. 5 gallons is 1.026, which is even lower than Berliner Weiss, the lowest gravity beer style that people typically drink nowadays.

Also, you didn't mention anything about hops, so unless you're planning some kind of gruit or perhaps a sour (not likely given the yeast selection) you'll probably need that. If you turn it into a bitter (it will lack a bit of depth) you ought to use some English or English-derived hops like Goldings, Fuggles, or Willamette. Your yeast would probably work OK for that style.

I mentioned batch size, you may have missed it, going for about 2.5 gallons. I did mentioned I am OUT of hops.
 
You posted that after I started composing my own post. 2.5 gallons will put you around 1.052 OG.

I think you should look for some kind of hops, or something else to bitter the beer with, especially if you are going to go that high on the OG.
 
You posted that after I started composing my own post. 2.5 gallons will put you around 1.052 OG.

I think you should look for some kind of hops, or something else to bitter the beer with, especially if you are going to go that high on the OG.

Ok, I need to explain this again :D This is what I have, just trying to be a little creative and brew a beer with what I have. I won't be going to a lhbs store for a bit, so just though I would use what I have.
 
I have 5lbs of 2-row left over from my last recipe and is crushed already.

What would this make

BIAB - 5 lbs 2-row

Mash in at 168 in 2 gallons of water, hold at 153 for 60 min

Let it drain, place bag in 170 degree water for 15 minutes, let drain, and then add to main pot.

Boil for 60 min, cool down, and pitch in Irish Ale yeast.

Just curious what kind of beer this would make, do you think it would be any good. This is what I have at my house right now.

Only other thinks I have is corn sugar, dme, and ginger root.

Totally making this up and is based on not much substance besides how I _think_ it could turn out :D

2.5 gallon batch
boil time 60-90 minutes (tasting along the way to check on bitter level)
4.5 lb 2row
0.5 lb light toasted 2row (300 for 15-20 min)
mashed at 150F for 60 minutes (up the fermentables, lighten the body)
White pith of 1 whole orange for full boil (save zest for later)
1 chamomile tea bag (3 minutes) (if you don't have it don't add it)
0.1 oz ground coriander (5 minutes) (if you don't have it don't add it)
zest of 1 orange (1 minute)
1 Tbsp grated ginger (1 minute)

If at 30 minutes you still don't have reasonable bitter, add another 1/2 orange peel to boil.

Ferment in the low 60s for clean crisp; mid 60s for some fruitiness; upper 60s for more fruitiness
I'd go with 64 to get a little from the yeast but not too much.

Bottle/keg with 3.0-3.3 carbonation units.

I envision a barely-spicy, citrusy, bubbly, mellow bitter beer with light body with just a hint of biscuit/toast. A real drinker that still comes in at 5.5-6% and sneaks up on you when you're on your second glass. :D

Then again it may turn out like dogcrap. Regardless, I'm interested in what you finally do and how it turns out. Have fun with it!
 
Not sure if i have any oranges i'll look. I have some tea bags, need to check what kind, i may have some herb lemon ones.
 
you could try a sour mash and do something similar to a berlinerweiss without the weiss

they are hardly hopped/bittered
 
I think your best bet for bittering is the ginger. There are recipes here for ginger beer, but they seem to use more ginger than you're talking about. It's an interesting challenge.
 
I can up the ginger to 3 Tblsp.

So at 60 minutes
1 tblsp dried ginger
The peels from 2 small oranges that have been zested

with 10 minutes left
1/2 the orange zest
1 tblsp dried ginger
irish moss

3 minutes left
4 lemon herb tea bags for 3 minutes, then take them out and the orange peels
1/2 orange zest
1 tblsp ginger

cool down, and then pitch my irish ale 1/2 L starter

This will only be a 2 - 2 1/2 gallon batch, i'll let it ferment for 7 days at 68 - 70 degress and then take a reading on it and sample it :D If i fill i need more ginger, maybe i could dump a few more tblsp in a 3 gallon container, and rack into that for another week.

I'm not going to lose any sleep if it turns out like, but will be elated if it turns out well, cool thing about home brewing. Unfortunately, i may have to wait until Monday to try this, the weekend is a little busy.
 
you could look in your spice rack for some other spices that could be used to bitter with. gruit was made with all kinds of things other than hops. theres' a book called Ancient Sacred and Healing Beers, or something like that which has lots of recipes and ideas for other bittering spices.
 
Like one of the earlier posters mentioned, do you have any Spruce trees nearby.... have had some very nice spruce tip beer in the past and have always wanted to try brewing a batch.
 
I believe I have a Blue Spruce in my backyard, but we just got pounded by a snow storm :)
 
This is what it looks like right now.

2 Row experiment


Style Date Fri Feb 8 2013
Boil Time 60.000 min Efficiency 70
Boil Volume 3.220 gal Preboil Gravity 1.053
Final Volume 2.408 gal Starting Gravity 1.064
IBU 0.0 Final Gravity 1.017
ABV 6.0% Estimated calories(per 12 oz) 212
Instructions

Completed Time Step
-- Add grains :
5.000 lb Pale Malt (2 Row) US,
1.000 lb Oats, Flaked,
-- Heat water :
2.000 gal water to 171.079 F,
2.000 gal water to 175.000 F,
75.000 min Infusion - BIAB : Add 2.000 gal water at 171.079 F to mash to bring it to 154.000 F. Hold for 60.000 min.
15.000 min Infusion - Final Batch Sparge : Add 2.000 gal water at 175.000 F to mash to bring it to 160.000 F. Hold for 15.000 min.
60.000 min Start boil : Bring the wort to a boil and hold for 60.000 min.
60.000 min Misc addition : Put 2.000 tbsp Bitter Orange Peel into primary for 60.000 min.
60.000 min Misc addition : Put 1.000 tbsp Ginger Root into boil for 60.000 min.
10.000 min Misc addition : Put 1.000 tbsp Orange Zest into boil for 10.000 min.
10.000 min Misc addition : Put 1.000 tsp Irish Moss into boil for 10.000 min.
10.000 min Misc addition : Put 1.000 tsp Yeast Nutrient into primary for 10.000 min.
10.000 min Misc addition : Put 1.000 tbsp Ginger Root into boil for 10.000 min.
3.000 min Misc addition : Put 1.333 tbsp Lemon Herb Tea into boil for 3.000 min.
3.000 min Misc addition : Put 1.000 tbsp Orange Zest into boil for 3.000 min.
3.000 min Misc addition : Put 1.000 tbsp Ginger Root into boil for 3.000 min.
0.000 s Flameout : Stop boiling the wort.
-- Post boil : You should have 2.658 gal wort post-boil. You anticipate losing 1.000 qt to trub and chiller loss. The final volume in the primary is 2.408 gal.
-- Pitch yeast : Cool wort and pitch Wyeast - Irish Ale Ale yeast, to the primary.
-- Ferment : Let ferment until FG is 1.017.
-- Transfer to secondary : Transfer beer to secondary.


I'm also debating whether to use Irish Ale, or Nottingham yeast. I am going to harvest some Nottingham yeast from my centennial blonde this weekend.
 
Yes, it is. But ginger has a pretty strong flavor.

I can drop the ginger down to 2 tblsp. I also picked up some ground orange peel from the spice isle the other day when i was in the store. So maybe i'll substitute that for the actual orange peel and zest.

I could do

60.000 min Misc addition : Put 1.000 tbsp Ground Orange Peel into boil for 60.000 min.
60.000 min Misc addition : Put 1.000 tbsp Ginger Root into boil for 60.000 min.

3.000 min Misc addition : Put 1.000 tbsp Ground Orange Peel into boil for 3.000 min.
3.000 min Misc addition : Put 1.000 tbsp Ginger Root into boil for 3.000 min.
3.000 min Misc addition : Put 1.333 tbsp Lemon Herb Tea(4 bags) into boil for 3.000 min.
 
Sounds fun and very different. When are you going to finally put fire to kettle on this one?
 
Sounds fun and very different. When are you going to finally put fire to kettle on this one?

Sometime this week I hope :mug: I just modified this again a little, picked up some 60L and 20L

2 Row experiment - ()
Brewer James
Date 02/13/2013
Batch Size 2.710 gal Boil Size 3.523 gal
Boil Time 60.000 min Efficiency 70%
OG 1.063 FG 1.017
ABV 6.0% Bitterness 0.0 IBU (Tinseth)
Color 10.4 srm (Morey) Calories (per 12 oz.) 210
Fermentables

Total grain: 6.750 lb
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) US Grain 5.000 lb Yes No 79% 2.0 srm
Oats, Flaked Grain 16.000 oz Yes No 80% 1.0 srm
Caramel/Crystal Malt - 60L Grain 8.000 oz Yes No 74% 60.0 srm
Caramel/Crystal Malt - 20L Grain 4.000 oz Yes No 75% 20.0 srm
Misc

Name Type Use Amount Time
Bitter Orange Peel Flavor Boil 1.000 tbsp 60.000 min
Ginger Root Other Boil 1.000 tbsp 60.000 min
Yeast Nutrient Other Boil 1.000 tsp 10.000 min
Irish Moss Fining Boil 1.000 tsp 10.000 min
Lemon Herb Tea Herb Boil 1.333 tbsp 3.000 min
Ginger Root Other Boil 1.000 tbsp 3.000 min
Bitter Orange Peel Flavor Boil 1.000 tbsp 3.000 min

Yeast

Name Type Form Amount Stage
Wyeast - Irish Ale Ale Liquid 0.528 cup Primary
Mash

Name Type Amount Temp Target Temp Time
BIAB Infusion 2.200 gal 171.079 F 154.000 F 60.000 min
Final Batch Sparge Infusion 2.200 gal 175.000 F 160.000 F 15.000 min
Instructions

Add 5.000 lb Pale Malt (2 Row) US, 16.000 oz Oats, Flaked, 8.000 oz Caramel/Crystal Malt - 60L, 4.000 oz Caramel/Crystal Malt - 20L, to the mash tun.
Bring 2.200 gal water to 171.079 F, 2.200 gal water to 175.000 F, for upcoming infusions.
Add 2.200 gal water at 171.079 F to mash to bring it to 154.000 F. Hold for 60.000 min.
Add 2.200 gal water at 175.000 F to mash to bring it to 160.000 F. Hold for 15.000 min.
Bring the wort to a boil and hold for 60.000 min.
Put 1.000 tbsp Ginger Root into boil for 60.000 min.
Put 1.000 tbsp Bitter Orange Peel into boil for 60.000 min.
Put 1.000 tsp Irish Moss into boil for 10.000 min.
Put 1.000 tsp Yeast Nutrient into boil for 10.000 min.
Put 1.000 tbsp Ginger Root into boil for 3.000 min.
Put 1.333 tbsp Lemon Herb Tea into boil for 3.000 min.
Put 1.000 tbsp Bitter Orange Peel into boil for 3.000 min.
Stop boiling the wort.
You should have 2.960 gal wort post-boil. You anticipate losing 1.000 qt to trub and chiller loss. The final volume in the primary is 2.710 gal.
Cool wort and pitch Wyeast - Irish Ale Ale yeast, to the primary.
Let ferment until FG is 1.017.
Transfer beer to secondary.
 
I just brewed this yesterday finally, upped the orange peel spice to 2 tblsp at the 60 min mark. One just didn't seem enough :)

The starting gravity came out around 1.040, the PB gravity was 1.030. I'm not 100% sure on the starting gravity since some of the beer came out of my hyrdrometer jar, so my hyrdrometer was hitting the bottom, oh well. Put this whole thing in my MR Beer fermenter and pitched the ale yeast I made a starter from, and it's pretty full and going crazy right now. I actually had to dump about a pint or so of wort, this was getting too full. They only recomment 2 1/2 gallons in one of these, I went well over that :)

I've never had a blow out with the mr beer(only made 3 batches with it though), so we'll see what happens. I'll check the gravity in 3 or 4 days. If it does start spewing out of the lid, not sure what i'll do, maybe just let it keep doing that? I have this in the batchtub in the basement.
 
I'd love to hear an update on how this turned (is turning) out, and if you've had a chance to sample it at any point along the way. This one has been on my mind lately :D
 
I'd love to hear an update on how this turned (is turning) out, and if you've had a chance to sample it at any point along the way. This one has been on my mind lately :D

It did not taste well at all. Ended up dumping the batch. May have been better with a few hops in it.
 
Well that's a bummer. I had some hopes that you'd come out with something decent or at least drinkable. If nothing else, at least you can say you tried it and it sucked :D
 

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