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Old 03-25-2011, 05:46 PM   #1
shauntraxler
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Jan 2011
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I'm going to try my hand at a cucumber brew for the summer. I've read every cuke thread on HBT and elsewhere over the net and I've decided to go with this:

5 Gallons

3.3lb Briess Wheat LME
1lb Light DME
8oz Honey
1oz Cascade @ 60mins

I'll probably just use Notty yeast because that's what I have on hand. Primary ferment for about a week and then rack onto ~5 pounds of peeled, and chopped cukes (with a Campden tab) for about 2 weeks.

The goal is obviously a crisp, light, summer ale drinkable for hours.

Beersmith says: 3.44%, 19IBU.

Anyone think I should add anything? Steeping grains?

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Old 03-25-2011, 05:49 PM   #2
BrewSpook
 
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ranch dressing..... mmmmmmm
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Old 03-25-2011, 06:02 PM   #3
shauntraxler
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Quote:
Originally Posted by BrewSpook View Post
ranch dressing..... mmmmmmm

Hahahahaha. Could be a good pairing huh? Hot wings with ranch and cucumber beer?

 
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Old 03-25-2011, 06:09 PM   #4
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I make a blonde that goes great with wings. as a matter of fact, thats what I am doing for dinner tonight. mmmmmm wangs
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Old 03-25-2011, 06:15 PM   #5
JetSmooth
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My wife HATES cucumber. If I even thought about brewing this, I'd be out on my ass. (I loves me some cukes, personally)
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Old 03-25-2011, 07:44 PM   #6
edb23
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I love this idea, just curious what's the purpose of the campden tab? I might try this out myself
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Old 03-25-2011, 07:58 PM   #7
shauntraxler
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Quote:
Originally Posted by edb23 View Post
I love this idea, just curious what's the purpose of the campden tab? I might try this out myself
Well, I've never used Campden, but the little bit of reading I did led me to believe it somewhat sanitizes the cukes so I don't have to make an infusion or boil them. I could DEFINITELY be wrong. lol.

 
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Old 03-25-2011, 08:17 PM   #8
edb23
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yeah I was thinking that but im thinking that the campden might have negative effects on the yeast? the only other times i've heard of it being used is to stop yeast from working in wine or cider when someone wants to add extra sweetness
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Old 03-25-2011, 08:19 PM   #9
shauntraxler
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Right. That makes sense.

If I waited until fermentation was 100% complete in the primary, then added campden in the secondary with the cukes, would I have any yeasties left for bottle carbing? Hmmmm...

 
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Old 03-25-2011, 08:25 PM   #10
edb23
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see that's what i'm worrying about too... I already got excited and just ordered the stuff to make this one off midwest supplies except for the campden. I'm feeling like, just with lots of other stuff the alcohol and low ph in the beer by the time its ready for secondary should get rid of any nasty stuff anyway
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