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Old 01-22-2014, 06:57 PM   #1
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Hey all,
I have been extract brewing for a while and I am looking to make the jump into all grain in a few months. While I understand all grain is cheaper I am looking for a cheap extract brew because of the time I have available, and leave the better brews for all grain.

Bottom line I'm looking for an extract beer recipe that I can bring to bachelor parties and the like for people to drink. I understand from a little research that blonde ales and cream ales are good for this, but any easy drinking beer about 5% abv range will do.

Thanks for all the help so far
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Old 01-22-2014, 08:22 PM   #2
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I personally like a Witbier as a light drinking beer. An English Mild is also a pretty cheap beer, and even though it's dark and flavorful, easy drinking too.
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Old 01-22-2014, 10:28 PM   #3
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6 pounds of DME
1/2 pound Carared
1 oz Saaz at 60 minutes
california yeast
call it an iris red, it will be gone so quick it will amaze you
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Old 01-22-2014, 10:32 PM   #4
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Quote:
Originally Posted by bajaedition View Post
6 pounds of DME
1/2 pound Carared
1 oz Saaz at 60 minutes
california yeast
call it an iris red, it will be gone so quick it will amaze you
Or C10/C20 instead of the red. Split the hops or add .5 oz at 30. Dirty blonde.

Wheat DME makes it interesting, too!
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Old 01-23-2014, 01:47 AM   #5
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Maybe a nice pale-ish ale would do the trick.
I have a recipe that I adapted from an article of the New Albion brewed by Sam Adams a couple years ago. I do all-grain, but can be done extract if you want - I just don't have the conversions.
I use 11.5 lbs pale ale malt, .5 lb crystal 20, and 2 oz cascade hops, split 3 ways.
a pitch of WLP001/WY1056 etc, and good to go. Very easy drinking but very tasty.

 
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Old 01-23-2014, 01:59 AM   #6
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Quote:
Originally Posted by Homercidal View Post
An English Mild is also a pretty cheap beer, and even though it's dark and flavorful, easy drinking too.
I second the English Mild. One of my favorite session ales. It's hard to go wrong with one of those.
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Old 01-23-2014, 01:20 PM   #7
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I also think you should consider the season. If it's warm weather, then a blonde is great. A witbier is really good. If it's winter, then an English mild or a brown is good.

 
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Old 01-23-2014, 03:40 PM   #8
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Quote:
Originally Posted by ericbw View Post
Quote:
Originally Posted by bajaedition
6 pounds of DME
1/2 pound Carared
1 oz Saaz at 60 minutes
california yeast
call it an iris red,
Or C10/C20 instead of the red. Split the hops or add .5 oz at 30. Dirty blonde.
Just a couple minor nitpicks:

1.) The recipe shown above will be waaaay too light to be called "red." Red ales have to have at least a few ounces of roasted barley in them. That's where the red colour comes from. Carared isn't actually red. Which brings me to ...
2.) Carared and Crystal 20 are basically the same malt. They impart the same colour to a recipe.

That said, I'd suggest the OP brew up the extract version of Biermuncher's Centennial Blonde. It'd disappear faster than Michael Bay doing a presentation at CES.

 
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Old 01-23-2014, 04:43 PM   #9
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Quote:
Originally Posted by kombat View Post
Just a couple minor nitpicks:

1.) The recipe shown above will be waaaay too light to be called "red." Red ales have to have at least a few ounces of roasted barley in them. That's where the red colour comes from. Carared isn't actually red. Which brings me to ...
2.) Carared and Crystal 20 are basically the same malt. They impart the same colour to a recipe.

That said, I'd suggest the OP brew up the extract version of Biermuncher's Centennial Blonde. It'd disappear faster than Michael Bay doing a presentation at CES.
I have a minor nitpick on your nitpick!

Reds, at least "American reds" don't need any roasted barley at all. The amber/red comes from crystal malt. Carared does impart a red hue, but I like a mix of carared and a darker crystal to give a depth of flavor. I have never used roasted barley in an American red, although once I used some in an Irish red.

What I was thinking just now was even though the OP asked for an extract batch for the mass quantity drinker, it would be MUCH cheaper (and make a great beer) to make the mass quantity drinker an AG batch. You can make 10 gallons of awesome cream ale for about $16 or so. Low hops, neutral ale yeast (dry is fine), and 20% flaked rice or corn (or grits or whatever) with some base malt= big favorite drinker and much cheaper than an extract batch. I bought some Uncle Ben's Rice from the Dollar Store for my last batch, but popcorn or flaked maize or instant grits would work great as well and it's a cheap adjunct that makes the beer extremely quaffable.

My dad never liked any of my "homebrewed ****" (that's what he called it even to my face!) but he loved my cream ale and he'd down that in a big quantity. It's cheap, easy, and light beer drinkers love it.
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Old 01-23-2014, 06:29 PM   #10
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Quote:
Originally Posted by Yooper View Post
I have a minor nitpick on your nitpick!
Bring it on!

Quote:
Originally Posted by Yooper View Post
Reds, at least "American reds" don't need any roasted barley at all.
What's an "American Red?"

With all due respect, Yooper, I'm looking at the BJCP Style Guidelines, and "American Red" isn't a recognized style. But "Irish Red Ale" is (9D). In the "Ingredients" section, it specifically mentions roasted barley: "Generally has a bit of roasted barley to provide reddish color."

Admittedly, I'm looking at the 2008 Style Guidelines. Perhaps "American Red" has been added since then?

Quote:
Originally Posted by Yooper View Post
The amber/red comes from crystal malt. Carared does impart a red hue, but I like a mix of carared and a darker crystal to give a depth of flavor.
I think you'd have to use an awful lot of Carared to produce any kind of discernable red hue. I use it in my IPAs as a substitute for Crystal 20.

Furthermore, the style description indicates that an Irish Red Ale "Finishes with a light taste of roasted grain," and I don't know how you'd get that with crystal malts.

But, of course, I agree with you about the AG cream ale, if cost and drinkability are the paramount concerns.

 
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