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Old 08-16-2009, 07:51 PM   #1
Octang
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Jul 2009
Appleton, Wisconsin
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In Charlie Papzian's book Joy of Home Brewing he has a recipe for a beer that he claims is "terrific" 2 weeks after brewing. Is this one of those things that is too good to be true? If not, I plan to brew this beer this week so I can increase my beer reserves a little faster. I have the recipe posted below. I would appreciate your thoughts.

It is called Righteous American Real Ale.

4 1/2 lbs dried amber malt extract.
1 1/2 oz Cascade hop pellets.
1/2 oz Yakima Goldings (or willamette)
2 tbs gypsum
English style ale yeast
1/2 c corn sugar.

OG 1.040
FG 1.007
Bitterness 30 IBU Color: 10 SRM

 
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Old 08-16-2009, 07:54 PM   #2
android
 
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what are we talking here, 1 week ferment, 1 week in a bottle or something? or bottling/kegging two weeks after brewing. if you're kegging/force carbing, you COULD drink it after 2 weeks, but it's probably not going to taste as good as it would if you drank it after, say, 4 weeks. if you bottle condition it, you're looking at 3+ weeks for carbonation to take place, so that would make it 5 weeks... recipe looks easy and could definitely be a quick fermenter.
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Old 08-16-2009, 07:55 PM   #3
Makeyermark
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If you keg it can be done. If you bottle, it will be more like three to four weeks from brewing.
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Old 08-16-2009, 07:57 PM   #4
Octang
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Jul 2009
Appleton, Wisconsin
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He recommends ~10 days in primary and then 4-7 days in bottle before drinking.

You will also notice it only calls for 1/2 cup of corn sugar rather than 3/4 cup because this bitter style beer isn't meant to be as carbonated. Will that make a difference?


 
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Old 08-16-2009, 11:02 PM   #5
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Most of my batches will carbonate in three days. At one week they have cleared. Papazain knows that as well as many other brewers. A lot of factors come into play, most important is yeast health and temperatures. One thing is certain, well brewed beer tastes better younger than poorly brewed beer. Off flavors my go away with aging. Bad water profiles can lead to astringent flavors that will have to mellow out. Strong beers need to age because they taste like crap young.
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Old 08-16-2009, 11:41 PM   #6
KYB
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I had my Kentucky Common tapped shortly before 2 weeks after brewing and it tasted pretty good. They were meant to be cheap, quick beers, consumed as fresh as possible. Mine ended up at 6.1%, but they were meant to be 4.x%. Most beers will benefit from some aging/conditioning. I don't think it would be very carbed in bottles by then.

 
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Old 08-16-2009, 11:47 PM   #7
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I'm drinking a roggenbier that was brewed 10 days ago. 7 in the fermentor, 3 in the keg.

I've made simple low srm beers (helles etc) and kegged them in under 2 weeks but the definatley taste better the longer the were in the keg.
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Old 08-16-2009, 11:52 PM   #8
cvstrat
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Hefeweizens can be done on short order too. If you were kegging you could def pull off a 2 week beer no problem. You could probably pull off a 10 day beer if you had to, and have it be decent. Not ideal for a lot of styles tho.

 
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Old 08-17-2009, 04:16 AM   #9
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I have a 14 day wit that rocks, its my go too beer. i say go for it.
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Old 08-17-2009, 12:43 PM   #10
eelpout
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Quote:
Originally Posted by HillbillyDeluxe View Post
I have a 14 day wit that rocks, its my go too beer. i say go for it.
possible recipie for this?

 
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