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Old 09-08-2012, 03:45 PM   #1
DankHead
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Apr 2009
Amarillo, TX
Posts: 118
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The restaurant I work at is having a BBQ in about 6 weeks, and my mangers asked me if I'd like to brew the beer for it. We live in Austin and most everyone that works at this place are pretty versed in craft beer, but I dont know about the people they will be bringing.

Im going to do two 5 gallon batches, and keg them. Im thinking of doing my 'house' pale ale (all Amarillo hopped, 35-ish ibu's, 10 srm, 5.5% ABV) and then maybe doing doing Yoopers Hoppy Amber (http://www.homebrewtalk.com/f66/hopp...le-ale-145402/) Both of them are pretty medium gravity, and not TOO intimidating for most.

Any other styles/recipes you guys think might work better?

This will be the first time anyone I've worked with will try any of my beers, and I want to blow them away. I want to do everything by the book, and get super clear, perfectly carbonated, crisp tasting beer. That, and its the only beer for the whole BBQ so I cant mess it up...

thanks for the help!
Cheers!

 
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Old 09-08-2012, 03:48 PM   #2
GlenF
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Jul 2009
Mattoon, Illinois
Posts: 269
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Blonde ale is a crowd pleaser.
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Old 09-08-2012, 03:50 PM   #3
Larso
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May 2011
Dublin, Meath
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Isnt 6 weeks kinda soon for fermentation and conditioning? Maybe you should try a real young drinking beer like a bavarian hefe or even a wit?

 
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Old 09-08-2012, 03:56 PM   #4
GlenF
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Jul 2009
Mattoon, Illinois
Posts: 269
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I think he'll be fine if he goes for something simple, med-gravity, American style. 10-14 days in primary and then keg leaves 30 or so days in keg to carb, crash, and condition.

More specifically, I would do an APA/ Amber and a Blonde Ale.

APA: 6.0%abv 60 IBUS 15SRM (small IPA w/ more caramel malt for color and sweeetness)
Blonde: 4.75%abv 30 IBUS 5SRM
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Old 09-08-2012, 05:36 PM   #5
ndoe22
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Jan 2008
Roseville, CA
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You can never go wrong with Cream of 3 Crops

 
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Old 09-08-2012, 05:47 PM   #6
DankHead
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Apr 2009
Amarillo, TX
Posts: 118
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I plan on doing the 1-2-3 meathod which is exactly 6 weeks. If I need more clarity I'll try gelatin fining. I've never done it before, but if it comes down to it I'll try it.

 
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Old 09-08-2012, 06:55 PM   #7
9Frogs
 
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Dec 2011
, WI
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Your house pale ale and Centennial Blonde would probably cover most people. Good luck!
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Old 09-09-2012, 04:33 AM   #8
DankHead
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Apr 2009
Amarillo, TX
Posts: 118
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Im going to brew the Pale Ale on Monday on my day off. Then, Tuesday I'll do either the hoppy amber or a Honey Saison (this one: http://www.homebrewtalk.com/f71/cott...saison-254684/) both look great, and I think they will go over well. Its Austin, so It should still be in the upper 80's and 90's in six weeks.

Edit: No Saison, not enough time...

 
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Old 09-09-2012, 12:48 PM   #9
Chubbs
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May 2012
Gothenbrug, Västra Götaland
Posts: 4

If your first beer is a pale ale maybe you should brew something that is not hop driven? If you are worried about non experienced beer drinkers, one of the things I've found is that they often are not used to biterness and a lot of hop taste. Maybe you could do a porter?

 
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Old 09-09-2012, 05:31 PM   #10
SimBrew
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Dec 2010
Montréal, Quebec
Posts: 92

Quote:
Originally Posted by ndoe22 View Post
You can never go wrong with Cream of 3 Crops
I would do that for the second one, very BMC friendly.

 
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