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Old 10-11-2013, 12:48 PM   #1
gfreebrew
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Oct 2013
Cincinnati, OH
Posts: 18


This is my first go at my own recipe. Brewtoad helped. I'm shooting for something with some complexity; a fall/winter dirty red ale.

Any thoughts, suggestions, etc appreciated!

5 Gallon batch.

3 lb Rice Syrup Solids
3 lb White Sorghum Syrup
3 lb Candi Syrup, D45 Amber
8 oz Maltodextrine

Hops

Columbus 0.75 oz 60 min Boil Pellet 15.0%
Willamette 0.5 oz 20 min Boil Pellet 4.8%

Yeasts

Safale S-04 S-04 Fermentis 70.0%


Steep:

Pecans, toasted 1.0 lb 30.0 min
Red Samba Rice, Toasted 3.0 lb 15.0 min
Rooibos Red "Tea" 14 oz (by volume) 10.0 min at Flameout



14oz of Rooibos means 1.75 CUPS of the dry tea, put in a mesh bag or two. Steep at flame out for 10 minutes or steep separately in a few cups of water for 10 minutes and add at end of boil. [This is the amount for full strength tea at 5 gallons. Seems like a lot. This recipe is in progress and may be adjusted]

Steep Rice and Pecans before boil at less than boiling temp.

Reason: corrected my math...

 
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Old 10-11-2013, 09:49 PM   #2
Cainepolo12
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Sep 2012
Posts: 142
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I like everything but the willamette. I have used it twice and to me seems to not do well with sorghum. Other people may disagree, but that is my .02.

 
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Old 10-11-2013, 10:19 PM   #3
gfreebrew
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Oct 2013
Cincinnati, OH
Posts: 18

Thanks for the input. I was kinda flying blind on hops because I don't know anything.. I used Igliashon's Russian Red Imperial Stout recipe as a bit of a guide for some of the proportions and it uses that combination of hop varieties. Plus I already have the Columbus.

Any hop suggestion that might go well in this recipe?

Thanks

 
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Old 10-11-2013, 10:37 PM   #4
ChasidicCalvinist
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Feb 2012
Hookstown, PA
Posts: 350
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Same critique I've had of others in the past...that is a lot of fermentables!

When I do a 5 gallon batch, unless it is a dark beer, I use 3lbs sorghum, 1.5lb brs and 1-2lbs (though usually 1lb) candi syrup.
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Old 10-12-2013, 12:44 AM   #5
Cainepolo12
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Sep 2012
Posts: 142
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Just looked at recipe again. Definitely drop about 2 lbs of fermentables from somewhere. I'd say the d45 personally.

 
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Old 10-12-2013, 05:07 AM   #6
gfreebrew
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Oct 2013
Cincinnati, OH
Posts: 18

Thanks guys. That makes sense. I might be trying to go too intense for the style.

Just wondering, what would it do to have too much fermentables? Too much alcohol taste for balance? Too sweet?

I didn't want to fall below 5% ABV, and brewtoad was giving me 6.3 for this recipe, which is a percent I like

Also I selected Candy Sugar in Brewtoad since Candi Syrup isn't on there. Don't know if they would give different results or not. Figured it would be close enough for my purposes. ?

I'm pretty excited to brew this. Hopefully it will be pretty drinkable by thanksgiving. Planning on brewing early next week.

 
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Old 10-12-2013, 12:02 PM   #7
Cainepolo12
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Sep 2012
Posts: 142
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The higher your OG, the higher your FG. The US05 is a really clean yeast. You said at one point that you wanted something malty, so I am not sure that is the yeast that I would use for that. Then again, if you use something like windsor or s04, it will mask anything you might get from the tea. If it were me, I would drop my IBUs to the teens, use the US05 or maybe a BRY97. Look up D45 in Brewtoad because sugar is probably a 90, I believe? Don't worry too much about any style, the main thing is just to have fun.

 
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Old 10-17-2013, 12:37 PM   #8
gfreebrew
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Oct 2013
Cincinnati, OH
Posts: 18

Brewed this up last night. I changed the recipe a bit and went with:
3.3 lb Sorghum
2 lb 10 oz Brown Rice Syrup (they came in 1 lb 5 oz containers)
2 lb D45
8 oz Maltodextrine

Steeped for 15 minutes at 160-180: 3 lbs Toasted red samba rice and 1 lb of Toasted Millet instead of pecans. Didn't feel like dealing with the crushing and absorbing oil and all that. The millet smelled great.

Went with only .5oz of Columbus for 60 minutes

2 cups (4.5 oz by weight) Rooibos steeped about 15 minutes.

and S05 yeast. Couldn't find my S04 anyway..

Oh and threw in a Whirlflock at 10 min.

OG 1.056

The aroma changed from sweet and toasty to rooibos/toasty/bitter with less obvious sweetness once I added the sorghum and rooibos. The wort had a cloudy mass in it while cooling.. I'm guessing it's solids from all that rice I steeped in it?

Color was more brown than red, due to 2lbs of d45 mostly. I guess I got my "dirty red"


 
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Old 10-17-2013, 02:59 PM   #9
Osedax
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Mar 2013
Harrisburg, PA
Posts: 606
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Seems good. Let us know how the rooibos comes through.
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Old 10-17-2013, 03:01 PM   #10
Cainepolo12
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Sep 2012
Posts: 142
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I think that looks great. Good call on the lighter hops and yeast, I think. Should really let the rooibos shine. Enjoy!

 
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