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Old 10-26-2007, 06:35 PM   #11
the_bird
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Back up a second.

Describe to us the kind of beer you'd really like to make, and we'll try and get you there.
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Old 10-26-2007, 06:40 PM   #12
palmettobum
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Well considering my IPA taste like an elegant, even somehwhat watered down, PA to me, I would like to make a something that will be super hoppy but, with a unique sweetness or fruitiness at the end. (Perhaps I added too much water to the wort).
Oh yeah, budget is a factor.

 
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Old 10-26-2007, 06:42 PM   #13
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what is your recipe so far? can you list the ingredients and schedule of the kit you already bought? We can go from there...
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Old 10-26-2007, 06:43 PM   #14
palmettobum
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yep, I'll be home from work in 15min. report back then.

 
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Old 10-26-2007, 06:44 PM   #15
Donasay
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You can add all kinds of things, fruit puree works fairly well, but I think a nice way to add a little extra "spice" is to use some extracts, at bottling / kegging time, you can add them to taste to get just the right amount. This applies to all kinds of extracts, even store bought vanilla extract.

If you want to make your own extracts, just soak whatever it is that you are trying to get flavor out of in some grain alcohol like vodka or rum for a couple weeks and add it at bottling time. I have done this with coffee and with peppers, the coffee worked much better than the peppers.

Also anything sweet you add will mostly ferment, if you want a sweet aftertaste you are looking for something along the lines of lactose. You might want to look into the famed carmel cream ale that is often talked about on this board.
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Old 10-26-2007, 06:45 PM   #16
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You like citrusy notes in your pale ales? West coast pale ales are known for being citrusy, sometimes with some piney flavors.
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"... I'll go both ways." - Melana

 
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Old 10-26-2007, 07:12 PM   #17
palmettobum
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Citrus is definitely ok with me.

malt:
3.5lb pale extract
3.5 lb extra pale extrace

grans:
1/2lb crystal 60L
1/2lb 2-row

hops:
3 0z cascade

 
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Old 10-26-2007, 07:21 PM   #18
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That's not a bad starting point. Are those dry or liquid extracts?

I don't have my software here, but I can play with some numbers tonight. Cascade's a great, very flavorful, classic "domestic" flavored hop. What you could do is use something else for bittering (another couple ounces of hops is a couple bucks), then concentrate the Cascade additions in the last ten or fifteen minutes to bring out some of their great flavor. Maybe hold back a half-ounce or so to dry hop with (that'll lend some aroma).
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"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

 
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Old 10-26-2007, 07:24 PM   #19
the_bird
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Oh, another thing. I'm assuming you're doing partial boils. If you hold off on adding some of the extract (maybe half) until the last ten minutes of the boil, you'll get a bit more utilization out of the hops and end up with a lighter beer. How many gallons have you been boiling?
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"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

 
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Old 10-26-2007, 07:28 PM   #20
palmettobum
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Oct 2007
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Liquid malt extracts....well syrupy i would say.

Boiling 2.5 gal.

the last ten minutes... Like right when I'm adding hops?

 
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