jppostKW
Well-Known Member
Hey BM if I where to classify this recipe for contests would it be a cream ale?
BM, I was also wondering about this. Sorry if I missed the answer.just curious and wondering, is there a reason you left the crystal malt and vienna out of the extract version?
Okay, this is probably a dumb question, but here it goes... (never done AG before, so brand new to grains...)
I am getting ready to order grains online, and I have this as one of the first recipes that I want to try. The original recipe calls for
1.25 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM)
i am ordering from homebrew-supplies.ca and I just don't know what I am supposed to be looking for... then checking the wiki these even look like the same thing? So can somebody please explain the difference?
I can get Crystal 15* "Carastan", and/ or CaraFoam / Carapils Malt - or something else. Thoughts? Advice? Educational links?
Thanks in advance!
Hey BM if I where to classify this recipe for contests would it be a cream ale?
If I may answer... I entered as a blonde ale and took 1st place in a contest of over 580 entries... I'll post the scores when I get them. Thanks BM for a sweet recipe.
FWIW, I changed the Crystal up to C-40 if I remember correctly.
Nicely done.
Just wanted to throw this out there, I've done the 10gal All-grain twice, and I'm planning on doing it again tomorrow! Excellent summer beer.
For anyone who wants a variation of the extract version (and actually reads this far)
I put this together for a friend and it tasted AWESOME
4lbs of Light DME
1.3 lbs of Light LME
1/2 lb Caramel 10*L
1/2 lb Vienna 10*L
1/2 lb Carapils
Though Vienna is supposed to be mashed, if you put all those grains in a bag and soak them in 3 qts water @ ~150 for 45 min, then dunk them in 2 qts water @ ~175 for 10 min, the process is very similar to DeathBrewers stove top all-grain method. This adds alot of flavor to the finished beer!
.5 oz Centennial @ 60
.25 oz Cascade @ 20
.25 oz Cascade @5
Just my take. I enjoy all-grain more but this is for helping beginners! DME FTW, you get no off flavors when using it.
Your recipes are awesome BierMuncher
Williamette will work very well. Less of an American citrus flavor but it will be a very clean drinkable. I wouldn't hesitate t sub it in.Hey BM, I'm planning on brewing up an 8 gal batch of this tommorrow. I was wondering if williamette would be an okay sub for the centenial. I got about a pound of williamette in the freezer and wanted to use them up. Thanks
I was thinking 7 days primary, then 1.5 weeks keg condition then force carb. or do you think it would be better for 14 days primary, keg condition a few days then force carb for the weekend?
Brewed this as my first all grain last saturday. Went pretty well, ended up with only 4ish gallons though (boil evaporation rate was off...will correct for that next time). By morning it was heavily fermenting. Its pretty much all done fermenting now...just waiting for it to clear some. Will probably rack onto some gelatin when I keg it in 2.5 weeks. Cant wait to try it!
thanks reno. i use irish moss in boils and gelatin in secondary. gelatin can be used in a keg? probably won't secondary.
Only 4 gallons? What was your OG, if you took the reading?
I'll assume you are/were drunk and try to let these go.
I just brewed an extract version of this last night! Surprisingly hit my OG dead on at 1.040.
We are here to make beer guys
What struck me about grasslands' post was that an extract brewer was surprised to hit the OG. No offense [i do some extract brews too], but the sugars are already fully extracted out in the malt extract. So OG isn't a worry unless you don't use all the extract in the package and/or can't accurately measure water volumes. Sounds like you are there, though!
good luck with the next one.
oh, and to answer the actual question-- use zest of one orange (just the peel, leave the white bitter part behind) and put it in the last 10 minutes of the boil. I haven't done it with this recipe however.
cheers.
Hi all,
As many others this was my first shot at all grain brewing. BM, thanks for the recipe. I felt like everything went great on brew day, which was Sunday. My OG was low 1.033, which I think was due to the crappy mill at the LHBS. I am going to get my own mill. Anyhow, I just racked to the secondary, and had a FG of 1.008. Beer color looks good, however I tried it and it had an overwhelming taste of grain. This beer is super green, only about 4.5 days old, but I was wondering if anyone else had similar results in the taste of the beer from the primary. I was hoping to keg it about a week from now, and am hoping the grainy taste will subside.
Thanks.
Enter your email address to join: