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Old 01-13-2012, 03:25 PM   #1
cormano
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Aug 2011
MOUNT JOY, Pennsylvania
Posts: 72
Liked 12 Times on 9 Posts


Recipe Type: Extract   
Yeast: American Ale   
Yeast Starter: No   
Batch Size (Gallons): 5   
Original Gravity: 1.049   
Final Gravity: 1.012   
IBU: 14   
Boiling Time (Minutes): 60   
Color: 5.4   
Primary Fermentation (# of Days & Temp): 14   
Tasting Notes: light, sweet, hint of apricot   

2 lbs Flaked Rice
1 lbs Caramel 10L

2 lbs Rice Syrup Solids
3 lbs Pilsen Light LME

.75 oz Liberty Hops (60 min)
.5 oz Liberty Hops (30 min)
.75 oz Liberty Hops (5 min)


I came up with this recipe to share with non craft beer appreciating family members around the holidays. I was expecting no flavor and was actually surprised by how much I enjoyed it, so I thought I'd share. I've never used rice before this. I didn't really know anything about Liberty hops, either I just had the name of the beer picked out ahead of time and Liberty seemed to be right hop for the job. The beer ended up slightly sweet with a hint of apricot (where did that come from?). I brewed this for family Christmas get togethers, but I am now planning to do another batch over the Summer.

So… steep the flaked rice at about 160 degrees for an hour, add the Caramel grains for the last 30 minutes. Remove the grains, add the LME and bring to a boil, add the hops at 60, 30 and 5 minutes. After the boil, cool it down and you can sprinkle the dry yeast right on top. I only fermented for two weeks in the bucket and then bottled on 5 oz priming sugar. After another two or three weeks in the bottle, I was shocked find a beer that I actually enjoyed.
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Old 01-17-2012, 02:52 AM   #2
midfielder5
 
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Jan 2009
San Francisco, CA
Posts: 1,448
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Looks interesting.
Did you use American ale dry yeast?
edit: I am on a phone; the recipe top parts don't show.

 
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Old 01-17-2012, 05:27 AM   #3
urbanmyth
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Nov 2011
Twin Lakes, WI
Posts: 1,001
Liked 60 Times on 48 Posts


I dig the label.
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Old 01-19-2012, 06:06 AM   #4
cormano
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Aug 2011
MOUNT JOY, Pennsylvania
Posts: 72
Liked 12 Times on 9 Posts


Yes, I used Safale us-05 American ale yeast.

And thanks, I meant to post a picture of the beer, too but forgot. So here's one from tonight.

 
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Old 04-22-2012, 06:34 PM   #5
city
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Apr 2012
huron, ohio
Posts: 69
Liked 1 Times on 1 Posts


im going the my brew store on mon getting 2 differant beers to make , i think im makeing this one

 
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Old 04-24-2012, 02:02 AM   #6
Rexorotten
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Mar 2012
central, missouri
Posts: 47


When do you add the rice syrup solids?

Edit: Nevermind, pretty sure you add them with the LME

 
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Old 07-29-2012, 02:28 AM   #7
furner
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Nov 2011
Grand Rapids, MI
Posts: 17
Liked 1 Times on 1 Posts


Cooked this up today. I need to figure out an all-grain version, this was a pricey brew!

 
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Old 08-31-2012, 10:43 PM   #8
Tiber_Brew
It's about the beer.
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Apr 2010
Upper Peninsula, Michigan
Posts: 2,443
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I chuckled when I read the recipe and saw the label.

Liberty hops is a nice touch
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On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Oatmeal Stout 2. Oatmeal Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
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Old 09-30-2012, 12:00 AM   #9
crazyirishman34
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Aug 2010
Newton, MA
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I am not sure that the flaked rice is doing anything for you at all. If you don't mash it with malt you are just adding starch to the wort.

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