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Old 04-29-2012, 12:00 AM   #1
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Default Ok, who likes a challenge?

Need to come up with a beer in 4 weeks for a buddy's birthday. He just brought it up and I said I could do it in 4 weeks...So how about a cream ale? Maybe add some rice to give it a crispness to it?

All grain:

8lbs U.S. 2-row
1lbs Honey malt
1.5 lbs flaked rice

Hops:
1oz Liberty@60

Yeast:
Wyeast 1056

What do you think? 2 weeks in primary, 1 week in secondary, 1 week in keg? Is it possible to get enough carbonation in 1 week while it's in a keg?

Thanks!


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Old 04-29-2012, 12:02 AM   #2
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Sounds good, but I would do 2 weeks primary and 2 weeks in the keg if it were me...


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Old 04-29-2012, 12:05 AM   #3
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I think this depends on your method of carbonation. I don't keg so I am not sure of the timetables. But, force carbing at high pressure then backing off for serving pressures would be fastest. Carbing by low pressure would be in the middle and carbonating with priming sugar would be similar to bottles - 3 weeks or so.
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Old 04-29-2012, 12:05 AM   #4
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I would tell my friends that I need at least 2 months notice if they want the beer to decently aged. Three would be better.
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Old 04-29-2012, 12:08 AM   #5
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IMHO you should pass on the secondary. Like Stauff said, 2 in primary and 2 in the keg. That way it basically secondaries and clears in the keg. If you can cold crash it before you transfer, all the better. And keep it low gravity.

A hefeweizen is a good option too, since it's supposed to be cloudy and drunk young.
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Old 04-29-2012, 12:33 AM   #6
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Thanks for the quick replies!

Bernie: I agree completely, had I known a couple months ahead of time I could've made a better beer.

So Cat; you think maybe a hefe would be better?

5lbs pils
4lbs wheat
1lb honey malt?

1oz Tett.@60

2 weeks in primary, cold crash it a day or 2 before I keg it?

His favorite beer at the moment is that blue moon honey wheat so that's why I'm stuck on the honey malt.

What would be a good yeast for a hefe?
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Old 04-29-2012, 12:54 AM   #7
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If he's into Blue Moon, stick with a neutral American ale yeast like S-05 or 1056. Frankly I think you're onto something with the wheat idea. American wheat with sweet honey notes from the honey malt. That said, dial that back; that stuff is obvious. In a grist like that, 4-6 ounces will be plenty.

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Old 04-29-2012, 04:07 AM   #8
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If you do a hefe, I wouldn't bother with the cold crash even. Just a couple weeks in primary and then keg.
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Old 04-29-2012, 07:46 AM   #9
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You could do a saison two weeks primary two weeks bottled. That's what I'm doing. (kind of in the sane situation)
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Old 04-29-2012, 08:19 AM   #10
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If I was going to do this, I would brew this beer (looks good by the way) in your normal way. Pitch 2 packs of yeast and ferment in primary for 3 weeks. Cold crash FAST! transfer, PolyClar 24hrs, keg and carbonate. you can get plenty of carbonation in 5 days in the fridge at cold (34-35 deg) temps. and the PolyClar will drop everything out in 24 hours.
But thats just me.
Cheers
Jay


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