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Old 01-13-2011, 02:26 AM   #31
jfr1111
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Sep 2010
Quebec, Quebec
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Quote:
Originally Posted by JNye View Post
I just did this too. I BIAB/stovetop/no sparge 2 LBs of 2 row. I was planning on just using it as a starter but when I took the gravity and realized how well I did(2.5 gallons of 1.025)I just hopped it and boiled for 60 mins. I wasn't prepared with the proper grain bill but the turnaround on this (grain to glass) should be only 10-14 days and I have 2.5 gallons. I figure at a minimum I'll have a nice starting point to tweak and I'll still get my yeast cake for the barleywine. I'll update some tasting notes in about a week.
What hops did you use ? 1.025 all coming from 2-row probably will feel very thin in the mouth, but it'll make for a cool experiment ! Feel free to update in this thread: we need more ultra low gravity beer talk !

 
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Old 01-13-2011, 02:53 AM   #32
JNye
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Mar 2010
Lansing, IL
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I used Cascade. I'm not overly hopeful or anything. Plus I haven't had anything light in awhile, i figured this'll be done in 10 days and it'll still prolly be better then BMC, which I refuse to buy for the house.

 
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Old 01-13-2011, 03:40 AM   #33
BrookdaleBrew
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Nov 2008
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I call this one HopSession, it's an awesome hoppy session beer. I mashed at 158 and it finished at 1.014 for an ABV of 2.6%. Next time I may actually up the munich and carapils a bit to give it a bit more maltiness and body.

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.65 gal
Estimated OG: 1.034 SG
Estimated Color: 7.3 SRM
Estimated IBU: 43.2 IBU
Brewhouse Efficiency: 74.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 lb Munich Malt (9.0 SRM) Grain 42.86 %
3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 42.86 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.14 %
0.25 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.57 %
0.25 lb Honey Malt (25.0 SRM) Grain 3.57 %
1.00 oz Simcoe [13.00 %] (Dry Hop 7 days) Hops -
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 7 days) Hops -
1.00 oz Columbus (Tomahawk) [14.40 %] (Dry Hop 7 Hops -
0.50 oz Pearle [9.20 %] (60 min) Hops 18.7 IBU
0.50 oz Columbus (Tomahawk) [14.40 %] (30 min) Hops 14.9 IBU
0.33 oz Simcoe [13.00 %] (10 min) Hops 3.5 IBU
0.33 oz Columbus (Tomahawk) [14.00 %] (10 min) Hops 3.8 IBU
0.33 oz Amarillo Gold [8.50 %] (10 min) Hops 2.3 IBU
1.00 oz Simcoe [13.00 %] (0 min) Hops -
1.00 oz Columbus (Tomahawk) [14.00 %] (0 min) Hops -
1.00 oz Amarillo Gold [8.50 %] (0 min) Hops -

 
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Old 01-13-2011, 04:26 AM   #34
jfr1111
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Sep 2010
Quebec, Quebec
Posts: 1,633
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That's practically a barleywine compared to some of the recipes posted here Looks like a cool recipe. I'm no hophead, but it looks interesting. I'm actually thinking about brewing a bitter or two with American hops, just for the sake of it.

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Old 01-17-2011, 02:27 AM   #35
jfr1111
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Sep 2010
Quebec, Quebec
Posts: 1,633
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UPDATE: I finally used a pouch of Notty I had lying around from one of the "good" batches. I rehydrated per the instructions and pitched at 75F. Signs of fermentation after 8 hours (by then the wort was at 62F). Took a gravity reading to confirm that the Notty was performing okay and it is at 1.016, so it's not finished yet. The taste was reminescent of feces and cheap coffee, but we're only a few days in.

 
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Old 01-17-2011, 03:17 AM   #36
Shooter
Almaigan Brewing Co.
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Dublin (No, not that Dublin)
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Quote:
Originally Posted by jfr1111 View Post
The taste was reminescent of feces and cheap coffee, but we're only a few days in.
You had me at feces...
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Old 01-17-2011, 04:17 AM   #37
jfr1111
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Sep 2010
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I'm hoping it improves a little bit

 
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Old 01-19-2011, 03:43 AM   #38
JNye
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Mar 2010
Lansing, IL
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Tasted the beer tonite. Its highly carbed, aroma, not much, flavor...its really light beer. The first sip is not good. It has an aftertaste reminiscent of MGD 64, maybe kinda soury, but definitely stays(back of the tongue but not bitterness). My palatte becomes immune to it the more I drink. I only had about 4 ounces. Something makes me think it'd be good if I could get a little lemon flavor in there...dunno why...maybe cause its .002 better then water.

Improvements will be a LB of malty/heavy flavor grain like melanoidin, victory, biscuit, aromatic? Prolly .5 LB crytal too. My OG came in @1.025 and I added .25LBS of table sugar just to get the alcohol up, came in at 1.030 per Beer Tools Pro. Next time I'll start with 1LB Maris Otter and then 1.5 LBS of the specialty grains I mentioned.(2.5 gallon batch)

I'll try dryhopping this just to see if I can get it a bit more enjoyable and not just shower beer.

 
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Old 01-19-2011, 04:16 AM   #39
starrfish
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Oct 2008
Florence, SC
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Quote:
Originally Posted by JNye View Post
Tasted the beer tonite. Its highly carbed, aroma, not much, flavor...its really light beer. The first sip is not good. It has an aftertaste reminiscent of MGD 64, maybe kinda soury, but definitely stays(back of the tongue but not bitterness). My palatte becomes immune to it the more I drink. I only had about 4 ounces. Something makes me think it'd be good if I could get a little lemon flavor in there...dunno why...maybe cause its .002 better then water.

Improvements will be a LB of malty/heavy flavor grain like melanoidin, victory, biscuit, aromatic? Prolly .5 LB crytal too. My OG came in @1.025 and I added .25LBS of table sugar just to get the alcohol up, came in at 1.030 per Beer Tools Pro. Next time I'll start with 1LB Maris Otter and then 1.5 LBS of the specialty grains I mentioned.(2.5 gallon batch)

I'll try dryhopping this just to see if I can get it a bit more enjoyable and not just shower beer.
Do you have access to argentine cascades?
http://ebrew.com/hops/cascade_argentine_hops.htm
they have a pronounced lemon grass thing going. I used them in a Lemon balm cream ale this summer. added the herb lemon balm from my garden to the last few minutes of the boil in combination with the argentine cascades and there was a nice lemonish thing happening through the finish on that beer. very nice will be doing it again this summer when my lemon balm comes back!
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Old 01-19-2011, 04:17 AM   #40
BeerWars
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May 2010
Chicago
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Quote:
Originally Posted by bierhaus15 View Post
I brew a lot of milds and session bitters and even the occasional 'baby' IPA, with most of these are around 1032-40. For me, the key for small beers is keeping them all malt for a fuller flavor and using a healthy amount of crystal or other malt that adds some body. I know a lot of historical recipes call for adjuncts in their low gravity beers, but I tend to leave them out as they can lend a pretty thin mouthfeel and flavor. One of my favorite low gravity beer's I make is an IPA with a starting gravity of 1.040, hopped to hell with amarillo and simcoe. It's only 3.8% but tastes like a miniature IIPA.
Got a recipe for the Mini IIPA?

 
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