Just tossing this out there - maybe start the brew now without hops, then get some hops on Friday, boil them in plain water and pitch them in secondary?
I think it would be easier to just brew the whole damned thing on Friday. Make the kitchen an absolute mess, and make sure you've had enough homebrew to make your speech slurred when your wife arrives home. One way or another, you'll get the freedom to brew when you want to.
Making this on sat but lhbs only had 1 lb of flaked corn. Do I just go with the 1 lb or is there a substitute that I can use?
Btw I scaled the recipe to 5 gal
I've done some research and it looks like it is about a 1:1 conversion with no cereal mash. LHBS also did not have any Crystal so I am substituting with Hallertaur.
idrinkstuffnthings said:Quick question. LHBS has crystal hops at 6.7% AA. recipe asks for 1oz 3.5%. Is it as simple as halfing the oz's to make the right AA?
I think that would be close enough. Maybe .6 oz.
I will admit I did not rad all 182 pages so forgive me if this has been asked/answered.
I just did a partial mash cream ale kit last weekend. I am thinking of trying this as my second all grain brew (the first one I ordered yesterday. A chocolate rye)
Anyways, in the kit I did last weekend they included a packet of malto dextrin. Is that necessary for this to be a cream or do the grains themselves work for that mouth feel?
Does anyone else find that this brew gives them a crazy efficiency boost?
I reviewed my notes, and last year I shot for 1.040 as designed, and hit 1.049. Today I aimed for 1.043, just to hit what BeerSmith said was "in style" for a cream ale, and I hit 1.059!
I typically hit about 72% efficiency batch sparging, but both times brewing this I've been in the neighborhood of 90%. I'm thinking the flaked corn and minute rice must be the culprits there...
Does anyone else find that this brew gives them a crazy efficiency boost?
I reviewed my notes, and last year I shot for 1.040 as designed, and hit 1.049. Today I aimed for 1.043, just to hit what BeerSmith said was "in style" for a cream ale, and I hit 1.059!
I typically hit about 72% efficiency batch sparging, but both times brewing this I've been in the neighborhood of 90%. I'm thinking the flaked corn and minute rice must be the culprits there...
You using the original recipe? Or are you adding dextrose like the other recipes here? If you're reading post boil and adding dextrose you need to account for that in your calculations.
Can I use a high gravity Belgian yeast to mix it up? What do you guys think?
couldnt stick to the recipe cause my HBS was out of 2row and US-05.
Those are two things no LHBS should ever be out of.
That's no lie...it's like the gas station being out of gas. Is jimmy in the White House again?
thadius856 said:Those are two things no LHBS should ever be out of.
I brewed a variation of this yesterday, used 4.5lbs Marris Otter instead of 2row, 1lb corn, 5oz of rice for a 3g BIAB batch and pitced BRY-97 rehydrated.. couldnt stick to the recipe cause my HBS was out of 2row and US-05. brewday went great, it was my first BIAB attempt (I am usually an all grainer) but my mash tun was a little too much for the 3g batch. nice color but the BRY-97 has yet to start working...
Those are two things no LHBS should ever be out of.
KeyWestBrewing said:Has anyone done this recipe and added lemon zest or possibly some grains of paradise? I dont want to mess with the recipe too much but I'd like to add a nice light citrus note.
Just found the scale tool on brewtarget and it says that the beer I brewed will be cloying.... disappointing, I allways heard that your efficiency will suffer with the BIAB technique but that wasnt the case here and I ended up with 78% instead of the 70% that I expected which gave me an OG of 1.042.. I will give this a taste once it ferments out but I expect I may need to dry hop to get my IBU's up a bit.. I've never dry hopped, anyone have any kind of calculations of sorts where I will have an idea of what and how much to get my levels up? I have about 1/2 oz of fuggle whole hops in the freezer I think..
Bumping this hoping for an answer.
WhiteDog87 said:In my experience its best to go easy on the spices. Subtle is always better than obvious when it comes to spices in beer imho. A little goes a long way (especially in a lighter beer). The spices should complement not dominate the flavor. Add a little the first time around and adjust based on your results. Too much spice can easily make a beer undrinkable but too little will probably not hurt it.
I did BIAB and my efficiency seemed really high.. I also double crushed the Malt.
That said.. I have a LOT of trub in the fermenter.. and in suspension. So I might not do that next time.
Fordzilla said:You should try whirlpooling. I added a ball valve and started whirlpooling for my last few batches and it works great.
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