what would you call this - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Extract Brewing > what would you call this

Reply
 
Thread Tools
Old 04-28-2009, 02:17 AM   #1
ZOG
Recipes 
 
Nov 2007
Northern Kentucky
Posts: 59


I just got the dunkel in the primary and it is bubbling away.

I have some left over items that I do not want to waste.

I wanted to do a dark ale that is not heavy on the roast flavor.

this is what I came up with.

the silly small quantities are just left over but still fresh so bear with me on that. I also wanted it to be a tad sweet.


what style could you lump it into?


Beersmith results as follows

"Dark Cellar Ale"

Steep
10.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.02 %
7.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4.91 %
5.00 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3.51 %
4.50 oz Black De-bittered Malt (500.0 SRM) Grain 3.16 %
4.00 oz Crystal Malt - simpsons extra dark (150.0 SRM) Grain 2.81 %

Boil
96.00 oz Briess Golden (6.0 SRM) Extract 67.37 %
9.00 oz Wyermann Munich Extract (10.0 SRM) Extract 6.32 %
4.00 oz Light Dry Extract (6.0 SRM) Dry Extract 2.81 %
3.00 oz Brown Sugar, Dark (50.0 SRM) Sugar 2.11 %

1.00 oz Challenger [7.50 %] (60 min) Hops 23.4 IBU
0.25 oz Hallertauer [3.80 %] (10 min) Hops 1.1 IBU
0.40 oz Tettnang [4.40 %] (2 min) Hops 0.5 IBU

1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272)

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.06 %
Bitterness: 25.0 IBU
Est Color: 23.8 SRM

 
Reply With Quote
Old 04-28-2009, 02:24 AM   #2
SnickASaurusRex
Recipes 
 
Mar 2009
Posts: 424
Liked 44 Times on 10 Posts


Dark cellar ale sounds good to me.

It looks dark and sweet

Maybe an experimental old ale, or Scottish ale.

 
Reply With Quote
Old 04-28-2009, 12:57 PM   #3
ZOG
Recipes 
 
Nov 2007
Northern Kentucky
Posts: 59

I was going to use an Old Ale strain of yeast but decided otherwise

I figured it was Old Ale style but was not sure.

 
Reply With Quote
Old 05-03-2009, 04:01 AM   #4
ZOG
Recipes 
 
Nov 2007
Northern Kentucky
Posts: 59

finally tweek the recipe and I brewed it friday night. I used wyeast smack pack and noticed it wasnt 1 hour before the activator pack was swelled.

I pitched the yeast about 11 pm friday night night and by 8 the next morning I had slight bubbling and by 8 Pm she was convulsing out of the air lock.

looks and smells like Beer--go figure

fresh yeast is Awesome

96.00 oz Wyermann Munich Extract (9.0 SRM)
6.00 oz Briess Golden (6.0 SRM)
3.50 oz Light Dry Extract (6.0 SRM)
4.00 oz Brown Sugar, Dark (50.0 SRM)

10.00 oz Caramel/Crystal Malt - 80L (80.0 SRM)
7.50 oz Pale Malt (2 Row) US (2.0 SRM)
5.00 oz Caramel/Crystal Malt - 10L (10.0 SRM)
4.50 oz Black De-bittered Malt (500.0 SRM)
4.00 oz Crystal Malt - simpsons extra dark (150.0 SRM)
1.00 oz Challenger [7.50 %] (60 min) Hops 25.4 IBU
0.30 oz Hallertauer [3.80 %] (28 min) Hops 1.9 IBU
0.40 oz Tettnang [4.40 %] (2 min) Hops 0.5 IBU

1 Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale


 
Reply With Quote
Old 06-04-2009, 05:45 AM   #5
headfullahops
Recipes 
 
Apr 2009
Waterford, Michigan
Posts: 310
Liked 19 Times on 13 Posts


Let's call it DŁnkel Keller Ale since there's some German ingredients there, too!

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What should we really call ourselves Edcculus General Beer Discussion 62 07-01-2009 06:01 AM
Call me an a$$ but.... Brewin_the_goods General Beer Discussion 65 06-25-2009 07:03 PM
What would you call this? bjdetwiler Recipes/Ingredients 5 12-13-2007 05:09 AM
anyone know what to call this? cheezydemon Recipes/Ingredients 12 06-14-2007 01:28 AM


Forum Jump