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Old 09-16-2012, 03:09 AM   #31
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Originally Posted by Yooper View Post
This tastes quite a bit like Newcastle:

3.3 LBS Amber LME
2 LBS Amber DME
8 oz Crystal 60L (crushed)

1 oz Williamette (60 minutes)
1/2 oz Williamette (5 minutes)

Yeast: dry nottingham

Pour two gallons water into brewpot and bring to approx 155 degrees. Steep grains (in a grain bag) 20 minutes, dunking grains like a tea bag. Remove grains and allow to drain without squeezing when finished. Discard the grains.

Heat the brewpot to boiling. Remove from heat and add malt extract. Stir until dissolved. Bring back to a boil and add bittering hops. Boil 55 minutes, then add finishing hops. Boil 5 minutes. Remove from heat and cool rapidly to 70 degrees by using a wort chiller or an ice bath. When cool, put contents into a large fermenter. Fill with cool water until the 5 gallon mark is reached. Using a hydrometer, take an og reading. Sprinkle the yeast in, stir, and secure the lid and airlock. Keep at 68 degrees, or under, if possible.

Bottle after at least two weeks, and a f.g. of 1.012 or less.
Thanks for the newbie oriented instructions yooper... I will do it saturday.


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Old 09-16-2012, 03:56 AM   #32
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Yea, adding this hops according to the OP puts you around 12-13 IBUs. That is off the charts malty.
http://www.brewsupplies.com/_borders/hopsgraph.jpg

See chart.
First, dextrose should never really be more than 20% of the fermentables.
Second, you need a lot more hops if you are using them at 30 and flameout. Check the chart in the link.
Third, if you don't want such syrupy beers, try session brews or lower ABV recipes. Yours is 6.5% ish with good attenuation.
Last the LME isn't to blame here, it's how you are using it thats causing the issue.

Now a few questions, are your ending with 2.5 gallons or starting with it?
When are you adding the LME? Start of the boil? End? @10 minutes?
With only a 30 minute hop addition, how long are you boiling?
What type of comercial brews do you like? What styles really appeal to you?
What made you think this was an APA or IPA originally???

I agree with the suggestions here, just couldn't figure out why you initially thought it was ANYTHING near an IPA. 1 oz of a low AA hop with that much crap would make nothing but malt syrup.


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Old 09-16-2012, 04:01 AM   #33
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Originally Posted by Cheepbeer View Post
Its not terrible and it has not aged yet, I do think more hops are needed. I used 1/2 oz in the beginning and finished with 1/2 oz hops. (boiled it all in 1 3/4 gallons) cooled it real fast in sink of ice and 1 gallon cool water. into primary, aerated vigorously and tossed 1 bag of windsor that came with premier malt.

My beginning reading was 1.50 and ended at 1.010

If you finished at 1.010, then it's not got a ton of residual sweetness left.

I think the issue is that you've got literally no hops in there. If you like the recipe, then add some hops at 60 minutes at the start of the boil and see what you think.
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Old 09-16-2012, 04:05 AM   #34
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Originally Posted by FATC1TY View Post
What made you think this was an APA or IPA originally???

I agree with the suggestions here, just couldn't figure out why you initially thought it was ANYTHING near an IPA. 1 oz of a low AA hop with that much crap would make nothing but malt syrup.
I never said I wanted an IPA, never attempted to get close to an IPA...

I hate IPA's. I think they taste pretty nasty.

I Prefer a mellower beer, but yes, I needed more hops.

Im drinking it now... it carbed pretty fast and its a boozer for sure. I know its a cheep**** recipe but I believe it has possibilities with added hops. Has a very nice flavor.
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Old 09-16-2012, 04:06 AM   #35
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Old 09-16-2012, 04:22 AM   #36
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I never said I wanted an IPA, never attempted to get close to an IPA...

I hate IPA's. I think they taste pretty nasty.

I Prefer a mellower beer, but yes, I needed more hops.

I was quoting the guy who said your recipe sounded like it was a close Pale or IPA. It's not.

I can tell you don't like hoppy beers if you think your recipe is hoppy enough, but still too sweet.

You probably enjoy a BMC beer, and aren't quite a hop head yet.
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Old 09-16-2012, 04:28 AM   #37
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You pretty much nailed it fatcity... I like a 5 or better abv as well... some hops. Thanks man.

BTW I can taste some hops... just needs a bit more I think.
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Old 09-16-2012, 06:16 PM   #38
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Originally Posted by Cheepbeer View Post
I never said I wanted an IPA, never attempted to get close to an IPA...

I hate IPA's. I think they taste pretty nasty.

I Prefer a mellower beer, but yes, I needed more hops.

Im drinking it now... it carbed pretty fast and its a boozer for sure. I know its a cheep**** recipe but I believe it has possibilities with added hops. Has a very nice flavor.
Wait for more carbonation,sometimes I get a fuller carbonation by waiting longer,and it has a dryer crisper taste where the malts can even seem to fade,but maybe not too with windsor, although I still had a not to malty dry lighter style beer with that and wasnt malty. What you got for a finish is a pretty good finish.
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Old 09-17-2012, 05:37 PM   #39
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This thread is all over the place. what was your finish? this doesnt sound terrible and is still beer.Ambers can be malty.But I agree more hops is the call,still I see it more like a scotch ale or someting almost. Think he meant 85% attenuation?
I just realized after reading this post that it tastes a lot lot lot like this!!

http://www.caminobakery.com/images/o...tch-ale-i5.jpg

I bought a few 6 packs of this chub scotch ale a few months ago. This is what my beer tastes like.
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Old 09-18-2012, 12:58 AM   #40
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Scotch Ales' are generally going to be malty, without being shy about their alcohol content.

Unbalanced comes to mind, but I like a good Wee Heavy here and there.

I'd suggest perhaps knocking back the sugar of your beer, and see what you think.


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