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Old 04-15-2009, 06:54 PM   #1
Apr 2009
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Any ideas for a simple extract recipe that does not require secondary fermenting? Prefer a light non-hoppy brew.

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Old 04-15-2009, 06:58 PM   #2
Dec 2008
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Doesn't necessarily need secondary, but the brewer says it helps. You could cut out the dry hopping to make it less hoppy to your taste.
On Tap/Kegged:, "Springthyme" Saison (Saison du Buff clone), "The Sh*t that Killed Elvis" PB-Banana-Bacon Ale, "Flying Hop Monster" Imperial Black IPA, "Chubby Unicorn" Blueberry-Vanilla Witbier, "Captain Meowmers" Maris/Mosaic SMaSH, "Snozzberry" Gluten-free Raspberry Wit, "Batch 100" American Barleywine (1.100 OG, 100 IBU)

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Old 04-15-2009, 06:58 PM   #3
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Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
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Check the Mild recipe in my drop-down.

Fort Christian Brewpub
St Croix, US Virgin Islands

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Old 04-15-2009, 07:00 PM   #4
May 2007
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Originally Posted by timmystank View Post
Any ideas for a simple extract recipe that does not require secondary fermenting? Prefer a light non-hoppy brew.
Very few beers require use of a secondary. I agree with the mild suggestion, they are simple, easy and fast. A cream ale would be another good choice.

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Old 04-15-2009, 10:53 PM   #5
Feb 2009
Alexandria, VA, USA
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About as simple as they come, very low hops, and a great light-drinking summer brew.

Brown Recluse Kristalweizen

This is an Australian-style kristalweizen in the vein of the original Matilda Bay Redback. It should be nearly clear (not cloudy), pale, and relatively low hoppiness, with moderate clove esters and mild banana esters. It is a great, light summer wheat with lower hops and much more weizen character than an American wheat

This can go from boil to belly in 3 weeks.

OG: 1.048
3-gallon partial boil, top up to a 5-gallon batch
1 lb. 5 oz. Briess Pilsen DME
4 lb. 5 oz. Briess Wheat DME
Hops: .8 oz. Clusters @60minutes
.4 oz. Saaz @5 minutes
Yeast: Wyeast W3638 Bavarian Weizen yeast. Pitch a 3l starter cake or 2 packages.
Ferment at 62F (over 65 skews toward banana esters in lieu of cloves).

It may be closer to a hefeweizen than a kristal if you don't rack onto gelatin, but that'll actually help the wheat flavor.
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

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Old 04-16-2009, 12:23 AM   #6
Jan 2009
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I've only brewed and tasted four batches and as low hoppy and drinkable goes, English Brown Ale was the one. It was a brewers best kit but, there are some easy recipes here that I've copied to try in the future like British Brown.
Keg = SNPA Clone

Keg = SWMBO Slayer

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Old 04-16-2009, 12:50 AM   #7
Apr 2009
Posts: 17

Originally Posted by timmystank View Post
Any ideas for a simple extract recipe that does not require secondary fermenting? Prefer a light non-hoppy brew.
I have a batch of Coopers done that way which tastes quite good.
Munton's blonde is not too hoppie

The hydrometer I have is marked is in sg and Pluto or Balling.
My basement is at 16C so fermentation is slowed down a bit, which makes this much easier to get the right point.
I check the brew and when it is a 5 Pluto I bottle it without priming sugar. The fermentation continues in the bottle.

If you bottle it too late you may not have as much CO2, if you bottle it too soon, well the neighbours may complain about strange noise in the night. It may explode.

Reason: added Muntons

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