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what style of beer does this fall into?

Discussion in 'All Grain & Partial Mash Brewing' started by Jnco_hippie, Dec 12, 2012.

 

  1. #1
    Jnco_hippie

    Well-Known Member

    Posted Dec 12, 2012
    5 gallon batch:

    3lb dark LME
    1LB Munich LME
    1lb 6row
    1lb 2row
    2oz black roast barley
    4oz coffee malt
    1lb chocolate malt
    1lb crystal 150L
    3oz toasted whole rye
    14 oz turbanado sugar
    Wyeast 1056 american ale
    1oz galena @60 min
    1/2oz Chinook @ 15 min
    1/2oz Chinook at flameout


    Obviously not a standard recipe. We had a very random assortment of grains and extract left over, and we were bored... so, we got drunk and brewed!

    We have no idea what it is, but we're gonna serve it at our wedding next year!!!!


    ForumRunner_20121212_014856.jpg
    On the right, white stopper.

    Please give us ANY thoughts you have on it.

    What style it is closest to?
    Would you drink it?
    will it be decent alc %?

    We did not take OG, hydrometer just arrived today.
     
  2. #2
    swackattack

    Well-Known Member

    Posted Dec 12, 2012
    Dry porter/srour?
     
  3. #3
    Brulosopher

    Well-Known Member

    Posted Dec 12, 2012
    I mean... it could pass for a stout, but I'd be sure to taste that puppy before committing to serve it at a wedding ;)
     
  4. #4
    ajm163

    Well-Known Member

    Posted Dec 12, 2012
    i would call it is porter
     
  5. #5
    thadass

    Well-Known Member

    Posted Dec 12, 2012
    I'd be curious to see how it turns out, esp with the chinook aroma additions. I'd say it sounds/looks stout-ish as well, though.
     
  6. #6
    wdwalter

    Well-Known Member

    Posted Dec 13, 2012
    Was this a partial mash or did you steep the dry grains? The combination of drunk and brewing sounds like a bad idea.
     
  7. #7
    Jnco_hippie

    Well-Known Member

    Posted Dec 13, 2012
    Grains were mashed.... i think?
    I put the grains in a very large muslin bag, then dropped it in the 20qt pot, kept temp at 160 for an hour. stirring the bag and making sure all surfaces of the grains were in contact with water. i then removed the bag, drained what would come out, by gravity, then finally sparged the bag in a seperate pot with 3cups water for 10 min.


    I thought that as long as i am using base grain for conversion (1lb each 2row and 6row) that i am mashing.

    am i correct on this?
     
  8. #8
    Seedly

    Well-Known Member

    Posted Dec 13, 2012
    Well, generally yes. But, 160 is the upper end that sacchrification happens at (turning starch into sugar). If you strayed a degree or two high, you would denature the enzymes that convert the starch to sugars and be simply steeping. 152-158 is the most common range for mashing, although there are reasons to do rests at lower temps that that.

    That said, according to Brewers Friend, your ingredients would produce the following beer(assuming 65% efficiency on the mash):
    OG 1.056
    FG 1.014
    ABV 5.64%
    IBU 63.3
    SRM 36.6

    And that does conform with the BJCP definition of an American Stout.
     
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