Party in 4 weeks, I need to brew 1 more beer to serve...

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ohiobrewtus

ohiobrewtus

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...and it needs to be quaffable. I was thinking about doing BM's Oktoberfast, but I don't know if I have enough time to get that done (brewing again tomorrow, party is 8/30). I figured light abv beer with 50%+ wheat is my best bet since I can easily give it 2-3 weeks then keg + force carb it, but I wanted to see if anyone had any better ideas.

Here's my lineup so far (12+ guys that can all drink coming over for Beerfest '08)

Bottles:

Hefe
IPA
American Brown
Southern English Brown
Robust Porter
Belgian Pale Ale
American Pale Ale
Apfelwein

Kegs:

Blonde Ale
Roggenbier


I have quite a few higher abv beers in the works right now, but none of them will be ready for the party, nor will I have time to let something complex have the time it needs to age.

Ideas? Any glaring holes in the lineup?
 
ExpertBrewers said:
Why not try http://homebrewtalk.com/showthread.php?t=42841 seems to fit the bill. I have a batch going and it looks promising, and there is tons of positive feedback on it.
Click to expand...

Certainly not a bad idea, but I already have a Blonde Ale in the lineup for the party. I'm not looking so much for a recipe as I'm looking for a suggestion on a style.

These are mostly guys that can appreciate homebrew, but they're certainly not going to be able to appreciate an IIPA, any stout or something like a Barleywine.
 
My first thought was a Mild Ale but it looks like you have a couple of browns going already. A low ABV wheat is probably a good bet too. I've made a few batches of 3.5%-4% American Wheat using smoked malt for most or all of the barley and everyone loves it. Great for chilling on the deck with some meat on the grill!
 
:DWell, I don't really have any good suggestions beyond an American wheat but I wanted to you to know that I think my invitation got lost in the mail...........
 
You certainly don't need more variety, so are you just going for more volume? If so, go with more of the APA (or a different recipe on the lower end that can be drinkable that quickly).


TL
 
use 8lbs of grain max, and two oz of low aa hops and you should be set in three to four weeks.
 
Whenever i'm in a jam and need/want to come up with something quick, I always throwdown a British Bitter. Low ABV, done in 3 weeks easy and most definately quaffable. However doesn't meet the want for wheat. That's just my .02
 
YooperBrew said:
:DWell, I don't really have any good suggestions beyond an American wheat but I wanted to you to know that I think my invitation got lost in the mail...........
Click to expand...

I'll tell ya what, if you can make the drive, then you're welcome to come down and drink with us, Yoop. :D

Some good suggestions here. The Hefe, IPA, APA, and ABA will be in bottles, but there's a limited amount of them available so I was looking to add another brew to the lineup for a bit of variety.

I had it down to a Mild and a quickie wheat that I came up with. I'm brewing tonight, so let me know what you think of these. If I brew the Mild I'm committing myself to brewing a Northern English Brown and Brown porter using the same yeast... rough job, but someone's gotta do it. I'm leaning towards the Mild just to add a bit more variety, but then again if I brew up the Wheat the keg will likely be gone by the end of the night.

Mild:

Amount Item Type % or IBU
6.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 80.00 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10.00 %
0.50 lb Carafoam (2.0 SRM) Grain 6.67 %
0.25 lb Chocolate Malt (450.0 SRM) Grain 3.33 %
0.75 oz Goldings, East Kent [5.00 %] (60 min) Hops 13.7 IBU
0.50 oz Goldings, East Kent [5.00 %] (10 min) Hops 3.3 IBU
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale

Wheat

Amount Item Type % or IBU
4.50 lb Wheat Malt, Ger (2.0 SRM) Grain 52.94 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 47.06 %
1.00 oz Cascade [5.50 %] (60 min) Hops 18.9 IBU
0.25 oz Cascade [5.50 %] (15 min) Hops 2.4 IBU
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale
 
I brewed a Scottish 80/- using Jamil's recipe with specialty grains http://beerdujour.com/Recipes/Jamil/JamilsScottish60.htm
This has been one of my most popular beers. It is very similar to your Mild recipe but with a clean American yeast. Also makes a good starter beer for one of those high ABV American styles. :D


BTW I wanted to thank you for the EF clone recipe. It is excellent and very close to the original.

Craig
 
That wheat DOES look good. But it's coming up on the cooler months. You'll want to have the NE Brown and the Porter come mid October anyways... and you could use the yeast cake for a batch of Hobgoblin along the way too! So I say, go with the Mild recipe! English beers are great. :D
 
ohiobrewtus said:
12+ guys that can all drink coming over for Beerfest '08
Click to expand...

Make that 13, I'm buyin' a plane ticket. lol :D

Any glaring holes in the lineup?
Click to expand...

No Saison? :cross: Surprised you don't have a double IPA or barleywine. You must not be able to keep them around. ;) I always like to end with something BIG...

Lots of good stuff there.
 
Not sure about that wheat recipe, as you already have a hefe on your menu, and it seems a bit redundant. You wanna go wheat? Go with a dunkelweizen, or just a dark american wheat, as you're brewing tonight and I'm sure don't have a hefe yeast starter going yet.

Unless you're set on doing one of those two already...try this, but ferment with Notty.

Code: 
Stunkelweizen

A ProMash Recipe Report

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

15-B  German Wheat and Rye Beer, Dunkelweizen

Min OG:  1.044   Max OG:  1.056
Min IBU:    10   Max IBU:    18
Min Clr:    14   Max Clr:    23  Color in SRM, Lovibond

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

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):        9.25
Anticipated OG:          1.050    Plato:             12.38
Anticipated SRM:          17.7
Anticipated IBU:          14.6
Brewhouse Efficiency:       80 %
Wort Boil Time:             60    Minutes

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

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:    6.11    Gal
Pre-Boil Gravity:      1.045    SG          11.19  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 54.1     5.00 lbs. Gleneagle's Maris Otter Pale  Great Britain  1.038      5
 32.4     3.00 lbs. Wheat Malt                    America        1.038      2
  8.1     0.75 lbs. CaraMunich Malt               Belgium        1.033     75
  2.7     0.25 lbs. Chocolate Malt                America        1.029    350
  2.7     0.25 lbs. Special B Malt                Belgian        1.030    120

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Hallertauer                       Whole    4.00  13.9  60 min.
  0.50 oz.    Tettnanger                        Pellet   4.00   0.6  2 min.


Yeast
-----

White Labs WLP300 Hefeweizen Ale


Water Profile
-------------

Profile:           
Profile known for: 

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00


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

Mash Type: Multi Step

Grain Lbs:    9.25
Water Qts:   11.56 - Before Additional Infusions
Water Gal:    2.89 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :     133  Time:  30
Saccharification Rest Temp : 152  Time:  45
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                170  Time:  10


Total Mash Volume Gal: 3.63 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

And speaking of Notty...if you wanted to go the mild/bitter direction, this is a tried and true winner...the OG is 1.042, so it falls within both the ordinary bitter & special bitter profiles.

Code: 
Shortbus Special Bitter

A ProMash Recipe Report

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

08-B  English Pale Ale, Special/Best/Premium Bitter

Min OG:  1.040   Max OG:  1.048
Min IBU:    25   Max IBU:    40
Min Clr:     5   Max Clr:    16  Color in SRM, Lovibond

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

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):        8.25
Anticipated OG:          1.044    Plato:             11.06
Anticipated SRM:           8.1
Anticipated IBU:          30.2
Brewhouse Efficiency:       80 %
Wort Boil Time:             60    Minutes

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

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:    6.11    Gal
Pre-Boil Gravity:      1.040    SG          9.99  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 78.8     6.50 lbs. Maris Otter Pale Malt         Great Britain  1.038      3
 12.1     1.00 lbs. Munich Malt(light)            America        1.033     10
  3.0     0.25 lbs. Crystal 10L                   America        1.035     10
  3.0     0.25 lbs. Crystal 40L                   America        1.034     40
  3.0     0.25 lbs. Crystal 90L                   America        1.033     90

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  0.50 oz.    Galena                            Whole   13.00  23.5  60 min.
  0.25 oz.    Fuggle                            Whole    5.00   2.7  20 min.
  0.25 oz.    Goldings - E.K.                   Whole    6.00   2.0  10 min.
  0.25 oz.    Fuggle                            Whole    5.00   1.1  6 min.
  0.50 oz.    Goldings - E.K.                   Whole    6.00   0.9  2 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Unit(s)Burton Water Salts             Other     60 Min.(boil) 
  1.00 Tsp    Irish Moss                     Fining    15 Min.(boil) 


Yeast
-----

Danstar  Nottingham


Water Profile
-------------

Profile:           
Profile known for: 

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00


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

Mash Type: Multi Step

Grain Lbs:    8.25
Water Qts:    9.07 - Before Additional Infusions
Water Gal:    2.27 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :     133  Time:  15
Saccharification Rest Temp : 150  Time:  70
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                170  Time:  10


Total Mash Volume Gal: 2.93 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
 
Evan! said:
Not sure about that wheat recipe, as you already have a hefe on your menu, and it seems a bit redundant. You wanna go wheat? Go with a dunkelweizen, or just a dark american wheat, as you're brewing tonight and I'm sure don't have a hefe yeast starter going yet.
Click to expand...

I've only got about 6 bottles of hefe, ABA, IPA and APA for sampling. They'll disappear in about the first 30 minutes. :D

I'd say about half of these guys are still mostly BMC drinkers but are open to most of the beers that I brew so whatever I brew tonight I want to make sure that it's something that can be thrown back in mass quantities.

If I didn't already have the Blonde done I would just do the wheat tonight, but seeing as how I have one beer that's really light in color, those who want something like BMC can work on killing the keg of Blonde. Right now I'm guessing that I'll go with the Mild, although now I'm thinking about doing a full batch of my APA to have a full keg available.

So many beers to brew, yet so little time. :rolleyes:
 
1.044 SMaSH APA! DO IT! :D

Whatcha got for hops? I've been meaning to do a simple SMaSH on my Pacific Gem, on my (questionable quality) Simcoe, and on my Sorachi Ace, to get to know the flavor profile of each.

Or the Amarillo SMaSH is rockin. Everyone I've forced to try it has loved it, even my Miller Lite friends.

Then again, Mild leads to Brown leads to Hobgoblin leads to Porter. Mmmm.
 
I've got 12-15 hop varieties in the freezer, so that's certianly not an issue. :D
 
elowe, if you haven't tried one yet, BREW IT, trust me, you can't go wrong. 9 lbs of 2-row, and about 2 oz of Amarillo - .66 @ 60, .66@10, and .66@Flameout. It's delicious. You want more backbone? Add 8 oz of Caramel 40L and mash at 152. You want it thinner and closer to BMC to allow the plebs to appreciate it? Mash closer to 146 and for like 120 minutes.

Most versatile SMaSH so far IMHO. (Evan! might disagree, he says his Munich+EKG is to die for. I believe him, I just don't have any EKG and haven't tried it yet.)
 
How about a Cream Ale? There's a lot of good feedback on BierMuncher's "Cream of Three Crops Ale".

https://www.homebrewtalk.com/showthread.php?t=66503

Some of the comments also indicated a quick turn around. Primary for 14 days then keg it. I'm not speaking from firsthand experience since this one is still sitting in my primary... but it seems like a good candidate for grain-glass within 4 weeks.
 
I decided to go with the Mild recipe that I posted above, although I think that there's still time to have the cascade wheat recipe I posted ready in time for the party, too. :D

Target gravity was 1.038 and I hit it dead on. I didn't have time to make a starter but fortunately I was making a pretty low gravity beer so I just pitched a vial of WLP005 and called it a night. Fermentation may lag a bit, but it's pretty close to being the proper pitching amount.
 
Mmmmm, everyone loves a Mild Ale. What's not to love about a beer with tons of flavor but light enough to drink a dozen and still be able to walk?
 

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