Chicago-style beer recipe

[Sepanik1986]

I'm not sure if there is even such a thing but being a Chicago native who moved to enemy territory I'm looking to brew a beer that's going to showcase the city of Chicago. I'm not sure whether it should be along the lines of 312 wheat, or an ipa similar to revolutions. Let's get something rolling, I'll brew at the end of November to have it ready for the big game!

 

[joyceman]

This is going to get me killed but... how bout an Old Style clone?

5 lbs pils (or 2 row I guess)
1 lb rice
.5 oz cluster at 60
.5 oz hallertau at 10 (maybe 5?)
mash 148-150
lager yeast of choice or us05 if you cant lager

 

[Sepanik1986]

This is going to get me killed but... how bout an Old Style clone?

5 lbs pils (or 2 row I guess)
1 lb rice
.5 oz cluster at 60
.5 oz hallertau at 10 (maybe 5?)
mash 148-150
lager yeast of choice or us05 if you cant lager

I don't think you would get killed. I never thought of something simple like that. It's a possibility to do. Just curious about the rice. What kind would I use and what's its purpose in the mash?

 

[Sepanik1986]

I don't think you would get killed. I never thought of something simple like that. It's a possibility to do. Just curious about the rice. What kind would I use and what's its purpose in the mash?

 

[joyceman]

You can use minute rice, regular rice or rice solids. If you use minute rice or regular rice, it needs to be precooked before mashing. I believe rice solids can be added right to the mash, but I've never used them.

Why? To get that thin crisp american light lager flavor. The rice thins out the beer by adding fermentables without adding any real flavor. Alot of the big brewers use rice as a cheap addition.

 

[HarborTownBrewing]

Chicago style beer? If you want to get crazy, you could try Greenbush's Chicago Style Hot Dog beer: https://www.facebook.com/GreenbushB...1299953908156/776322719072540/?type=1&theater

I've HEARD it's fantastic. Not sure how I feel about that.....

 

[DromJohn]

Berghoff Dark

2.5 lb Briess Munich Liquid Extract
2 lb. Briess Organic 2-Row
8 oz. Briess Organic Chocolate
8 oz. Briess Organic Cara-Pils
8 oz. Briess Organic Caramel 60
2.5 lb. Briess Sparkling Amber Liquid Extract
Tettnang, German Pellets 1.5 oz @ 60 mins
Tettnang, German Pellets 0.5 oz @ 15 mins
White Labs German Lager WLP830

 

[doverox]

as a lifelong chicagoan (the city proper- no suburbs for me), i vote i.p.a. for sure. chicago's water ph is prime for the style. make sure you match it for authenticity.

why not try a daisy cutter dupe?

 

[Sepanik1986]

Tbh not a big fan of daisy cutter. Way way to grassy for me. I have three in my fridge that have been there for about a month.

 

[Sepanik1986]

Chicago style beer? If you want to get crazy, you could try Greenbush's Chicago Style Hot Dog beer: https://www.facebook.com/GreenbushB...1299953908156/776322719072540/?type=1&theater

I've HEARD it's fantastic. Not sure how I feel about that.....

I am oddly curious. Maybe a bitter with all the dog ingredients in the mash. Hmmm

 

[stevehardt]

This is going to get me killed but... how bout an Old Style clone?

5 lbs pils (or 2 row I guess)
1 lb rice
.5 oz cluster at 60
.5 oz hallertau at 10 (maybe 5?)
mash 148-150
lager yeast of choice or us05 if you cant lager

I was just thinking of Old Style the other day! Have you tried this? Is this a 5 gal recipe?

Thanks

 

[Sepanik1986]

Hot dog beer has gotten my interestinterest

 

[100amps]

I'm a big fan of the Chicago Blackbocks.

 

[joyceman]

I was just thinking of Old Style the other day! Have you tried this? Is this a 5 gal recipe?

Thanks

Yes, 5 gal recipe. The OG should be around 1.040 with a FG around 1.005.

 

[frazier]

Hot dog beer has gotten my interestinterest

Just be sure to leave the ketchup out of it. In chicago, they don't put ketchup in hot dog beer.

Back on topic - I used to love Old Style, and have fond memories of my first Berghoff Dark - back when you could only get it at the restaurant.

Cheers!

 

[HarborTownBrewing]

Hot dog beer has gotten my interestinterest

I think you should try it, and let us know how it comes out. It's pretty unique, that's for sure!

 

[mikescooling]

Chicago is a town of big, strong, flavors, bad weather, and good beer. I would pick a IPA or stout, to go with that slice of deep dish pizza, or dipped beef sandwich. Go big man, lots of flavor and high ABV

 

[thaymond]

I dig big bold flavors, a strong abv, deep rich colors, and hops. Lots of hops. Lately I have been playing with aromatic and special B in mine to get bold flavors and big mouthfeel, and countering with heavy handed late additions of hops, and straying away from carapils and crystal malts. I shoot for ipas with more orange to red color. Almost a double ipa, but not quite there. I like using English ale yeasts as opposed to the clean fermenting West coast ipa yeasts to give additional character. To me, this is more of the Midwest style: bold, strong, tasty, appealing, Fragrant, unique.

Does that go well with Gino's deep dish and a traditional Chicago dog?

 

[HarborTownBrewing]

So, what did you do?!

 

[Sepanik1986]

I ended up doing a lager spiced with celery powder a little dill seasoning, and mustard powder. Hopefully it comes out good. I just kinda wung it no idea on my measures

 

[gerryhz]

Chicago is notably known for barrel-aged beers.

One of the most prestige beer festivals is Festival of Wood and Barrel-Aged Beers (#FoBab)

 

[Sepanik1986]

Chicago is notably known for barrel-aged beers.

One of the most prestige beer festivals is Festival of Wood and Barrel-Aged Beers (#FoBab)

I was actually thinking of putting the other pils i have fermenting on some light oak chips while in secondary for a week or two. that one is a very simple one with santiam hops. it was a 10 gal batch, 5 gal was set aside for the experiment, and 5 gal was just a regular. what do you think of the oak?

 

[gerryhz]

I was actually thinking of putting the other pils i have fermenting on some light oak chips while in secondary for a week or two. that one is a very simple one with santiam hops. it was a 10 gal batch, 5 gal was set aside for the experiment, and 5 gal was just a regular. what do you think of the oak?

Definitely ideal