Tharderocker
Well-Known Member
I will for sure try this one on my next brew day, Thanks.
NTOLERANCE said:Picked up some Apricot Extact. Thinking the tartness of the apricots will blend nicely.
I will post when its ready.
I used apricot my first time with this recipe - it garnered many a compliment
I brewed this again, 10 gallons this time, and tried to get more of a red hue to it.
I also more asertively hopped it. So, esentially its not the same recipe anymore, but more of an evolution. Still super easy to make:
5 Gallon Recipe:
6.6 lbs of Pale Liquid Extract
1/2 lb light dry extract
1/2 lb of Crystal 20L
.25 lb Choc Malt
.5 oz nugget at 60 min
.5 EKG at 10 min
.5 EKG at 5 min
Safale 05
This one was 2 gallons of RO water (chilled, waitng in the carboy) and the rest tap water.
OG came in at about 1.47
Should have a redish hue in the glass at 15.3 srm. Right now its a dark red/brown.
LeverTime said:After reading the forums for a bit, I've followed the 1-2-3 rule. One week in primary, two weeks in secondary, three weeks in the bottle. I measured the SG today, and it was at 1010, the same as yesterday. It tasted pretty good, so I made an exception and bottled it. I'll have to let it sit for about a month in the bottle, because I'm going out of town, but I'll report back when I open my first one.
I have read this whole thread.and I can't seen to find a definate ag recipe for this brew...any help
What would be a close approximate in all-grain for these?
3.3 lbs extra light extract syrup
3.3 lbs wheat extract syrup
1 lb wheat dry extract
.25 lbs carapils/dextrine
.25 lbs crystal 20L
This is my "house beer", and now that I've gone all-grain, I need to figure out the equivalents before Spring rolls around.
Would 6.5 lb wheat malt, 3.5 lb 2-row, 0.5 lb Dex, and 0.5 lb 20L at least get me in the ballpark?
Thanks!
Dave
This is how beersmith converts it:
All grain
6.0 Lbs Belgian Wheat Malt
4.0 lbs 2 row
.5 Crystal/Caramel 10L
All grain, I would definetly do a WLP380
But again, it will look and taste nothing like the original recipe.
Been lurking around these forums for a while and wanted to get into extract brewing. Been using the dirty old pre-hopped cans and enhancers for a while but wanted to try something like this for ages.
Finally got all my ingredients and a big enough brew pot.....tonight I loose my brew cherry to this recipe!! :rockin:
this is a very noob question, but the full extract cost would be like 30-40 bucks for me (3lb of extract is like 14 bucks at my lhbs), the partial mash mentioned above still has 6lb of extract syrup, any way to cut that down more?
im brewing on a super budget
When you say that it will taste nothing like the original recipe, it makes me curious. Is there no way to use an all-grain approach to this and get something that's at least similar? I can't imagine that the flavor profile is so unique that only an extract recipe can create it.
By the way, in terms of the flavor, this recipe has been an absolute hit at my house, and placed well at a local homebrew contest. So thanks for posting it!
Roflsaurus said:.25 lbs carapils/dextrine
.25 lbs crystal 20L
do i want those crushed? it is an option when ordering from NorthernBrewer.com.
also, this http://www.northernbrewer.com/shop/brewing/brewing-ingredients/grain-malts/caramel-malts/briess-caramel-20l.html would work for the 20L Crystal?
I also bewed this before I went AG , I revisited this thread hoping for the AG recipe, I would hope that the only taste difference would be the extract 'twang' will be gone--(not that there is anything wrong with that!!!) I will work up a AG recipe with a little more alc % and post it when I can after its kegged and ready. I dont want to post a recipe that doesnt cut it.
Hello, I really want to make NTOLERANCE amber wheat for my second brew ever, brewing kit from (Midwest Brewing) should be here tomorrow and includes a lme red ale, 1-is this amber wheat about the same difficulty as the kit red ale Im getting?
2-could I use a Saison Yeast (recommended fermentation temp of 90 deg) with this recipe? I want to be able to ferment with high temps, I live in Arizona and in summer the coolest temp room is going to be at 85 deg and I really don't want to have to buy a freezer and temp controller to brew.
Thanks
WileECoyote