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Old 05-26-2009, 08:12 PM   #1
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Default what to brew grain to glass in 3 weeks

Im at a loss as to what to bre this weekend. Beligians are out, just made an IPA, and Im burt out on nut brown ale. I want somthing malty medium bodied and mabe a little hoppy.. nothing to dark. cant drink guiness yet and im not real wild about stouts. im a recovering bud lightaholic and im still working on my tastbuds.....

Any ideas? I was thinking maybe a brown porter?
grain bill with yeat and hops needs to be under $30 for a 5 gallon batch.
i batch sparge

Thanks and i'll post pics of my getto as setup in action in exchange for advise.


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Old 05-26-2009, 08:16 PM   #2
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Hefeweizen
or
An English mild
or any other light (abv and IBU) beer...

But, IMO, unless you're kegging (or otherwise able to force carbonate) you won't be able to do it (well)....


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Old 05-26-2009, 08:24 PM   #3
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I've done an ordinary bitter in 3 weeks.....Kinda.... Bottled after 2 1/2 weeks and started on them after 3. Sure, it wasn't properly carbed, but it was acceptable and the taste was very good.
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Old 05-26-2009, 08:34 PM   #4
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-I only keg ,I took one look at sanitizing and bottling decided to hell with it.

-Hefe's have way to many yeast flavors for me.

If i cook this weekend I'll have a solid 6 weeks from today to brew and consume, most of it. one week will be a family vacation so im not worried about wasting the beer. I want somthing on the darker side of life.
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Old 05-26-2009, 08:37 PM   #5
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A low-gravity ale can easily be mature and in perfect drinking condition in 14-21 days. I regularly go grain to glass in 15 or so days with my March Brown Mild that's in my pull-down. The key to a quick drinking ale is to keep things simple with your grainbill and hopping schedule.
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Old 05-26-2009, 08:42 PM   #6
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Try my blond ale recipe. It's best aged but I cheated. Kegged it after 14 days and started drinking it after another 7 in the keg. (so cold aged on gas for a week).

http://www.homebrewtalk.com/f62/denn...in-ale-120761/
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Old 05-26-2009, 08:45 PM   #7
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+1 on blonde ale. Keep it fairly low gravity and you'll have a very drinkable beer very quickly.
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Old 05-26-2009, 08:59 PM   #8
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I did this very thing last year when a party reservations nearly doubled.
10Der & Mild did well, and I think BierMuncher's Centinennal Blonde would be another great choice.
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Old 05-26-2009, 09:02 PM   #9
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Since you're looking for the "darker side" I would also strongly suggest (or +1 in forum parlance) a Mild Ale.

Fly Anglers looks good as well as the various versions I reviewed in the 10der swap (BierMuncher) has a recipe as well.
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Old 05-26-2009, 09:14 PM   #10
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Not too dark.
Malty.
Little hoppy but not too hoppy.

I think you could get by with a Special Bitters (English Pale Ale) in pretty short order.


Batch Size: 11.50 gal
Boil Size: 14.26 gal
Estimated OG: 1.048 SG
Estimated Color: 10.2 SRM
Estimated IBU: 34.9 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

15.00 lb Pale Malt, Maris Otter (3.0 SRM)
3.00 lb Toasted Malt (27.0 SRM)
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM)
1.00 lb Vienna Malt (3.5 SRM)

2.50 oz Goldings, East Kent [5.80%] (75 min)
1.50 oz Goldings, East Kent [5.50%] (20 min)
1.00 oz Williamette [5.20%] (1 min)

Pitch plenty of yeast of your choice.
Get a hard boil and a quick chill.
Leave it in the primary for four weeks.
Secondary with gelatin for 5 days.
Keg and crash chill.
30 PSI for 30 hours then hold at serving pressure until the party.


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