Originally Posted by samg
I'm after doing something quite mild and light, a IPA really. What would everyone recommend? Also, the best process to brew the particular beer would be good.
Last time, we upped the temp (to the max the instructions said) to brew it quickly, but I now understand it should be so slow and steady.
Well I don't think of IPA's as "mild and light"... in fact I would say the opposite.
You could brew a English Mild (AKA: a Northern Brown Ale) or you could brew as suggested a Kolsch, Cream Ale, or my favorites for this time of year (English Summer Ale or Wheat Beer).
I would not worry about you "SPEED" as long as you followed the process, and you wrote it down so in a year you can refresh your memory...
Some ALES can be brewed and in the keg in less thatn two weeks others more...It usually depends on the gravity; the lower the gravity the faster it finishes...
My 5% ABV (plus) beers spend at least 3 weeks fermenting and then kegged at least two weeks (times vary depending on the style) but I have served beers 17 days from when I made them (force carbonated in a keg).
- Learn what flavors you like
- Figure out what grains and hops produce those flavors
- Brew the beer (just go for it)
- Modify it the next time if needed...
I mean everything you brew will come out BEER and most likely be drinkable. Even the stufff you don't like someone will.
Dialing it in to be perfect (If you care) just takes doing it again...
HOW I DID...
After brewing extract for 10 years I went all grain. (I made good beer this way)
I had been doing it long enough that when I bought the MAG How to Brew's 250 clone recipes
I could read the recipe and sort of figure out what it tasted like.
That and I brewed some of these beers and got a baseline and then change them...