Grain to glass in 2 weeks suggestions

[DMartin]

Pretty much any low-gravity wheat with fruit flavors to mask the greenness.

Pay extra attention to the finer details like ferm temp because you won't be aging out any mistakes.

 

[kevokie]

If this was me (and it kinda is) I would do a wheat beer with orange zest and dried cranberries.

Sounds tasty.

 

[jonmohno]

Dry hop an american wheat beer or wheat pale ale hybrid.Lightly sweet lightly hoppy and clean crisp and dry session low abv beer.Thats how a beginner could like it,i think. oR try an english bitter ive seen og's as low as 1.028.Or was it .038?

 

[ZamaMan]

Buy a beer filter and that will be easy.

 

[mrgstiffler]

Do a Belgian Wit with WLP400 yeast - it's super quick if fermented at the right temps

That's what I was going to recommend. I did a Wit that was fantastic after 14 days.

 

[BBKing]

S04 clears faster, I'd use that at low temps.

Word.

I'm a fan of both US-04 and 05.

04 is for my enlish varities, 05 is for everything else. Funny how it seems that 04 always,for me at least, starts first. I've never done a split batch expirement, but still, 04 seems to be able to ferment the flock out of sheep.

RIS? No prob. Got a 9.6% in the 3rd week of secondary that it did quite nicely upon (1.091 to 1.024)

 

[FatherJack]

ed worts haus ale is very good at 2 weeks.primary it for 10 days then keg and carb.

+1

 

[bigbeergeek]

What do you get from the dried cranberries? Just curious.

Mostly head-killing oils added during processing

 

[TacoGuthrie]

Double Brew Day is here!

Here is recipe #1. Pretty much BMs Centennial Blonde with MO:


Recipe Specifications
--------------------------
Batch Size (fermenter): 5.50 gal
Boil Size: 6.69 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.043 SG
Estimated Color: 4.7 SRM
Estimated IBU: 20.7 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 80.0 %
12.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 8.6 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 5.7 %
8.0 oz Vienna Malt (3.5 SRM) Grain 4 5.7 %


0.25 oz Centennial [10.00 %] - Boil 55.0 min Hop 5 8.6 IBUs
0.25 oz Centennial [10.00 %] - Boil 35.0 min Hop 6 7.3 IBUs
0.25 oz Cascade [5.50 %] - Boil 20.0 min Hop 7 2.9 IBUs
0.50 oz Cascade [5.50 %] - Boil 5.0 min Hop 9 1.9 IBUs


1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 8 -

 

[Beezy]

Low abv is the key. Now i know why I thought of the Centennial Blonde:

Hefe is another good idea, although I equate those with summertime.

Dunkelweizen instead. I did one I was drinking after 2.5 weeks bottle conditioned. Could be even sooner. You can package as soon as it's finished fermenting. In the old days they would sometimes package before it was finished so it would carb the bottle with the end of the first fermentation. I have never got any type of "green" flavors from this beer.

 

[Aschecte]

How about an English ordinary bitter. You would have a 1.032 or so og and be a fairly quick ferment. I would suggest either wlp002 or wyeast 1968 though with 1968 you would need to male a starter which would eat up 2 days of that time.

Sent from my iPhone using HB Talk

 

[TacoGuthrie]

Just reporting back in after all is said and done. The party went great!

In the end I made a dry stout and a blonde ale. Both were around the 4.5ABV mark, probably just a bit under. I added 2 c of cold brewed coffee to the stout at kegging.

The results were mixed. The stout was really great and a big hit. The blonde ale just was not ready at all. It ended up too bitter and even thin. In the end I didn't even serve it (I've got a reputation to protect). I think it will settle down in another week in the keg.

I followed a lot of process suggestions from here and other threads like Yuri Rages "Aging Beer: Myths, Facts...":

• low abv
• ferment mid 60s then raise it at the end.
• pitch lots of yeast - used a 11g packet each batch which is plenty for a 4.5ABV beer
• cold crash
• force carb - hit it with 30 psi for 2 days then purge and down to 10psi

I think the big difference and my lesson learned is that strong flavours from roasted malts and maybe coffee can hide some of the green in the beer. The Blonde was nothing but 2 row and light cara malt. Bare boned and when it wasn't ready there was nothing to hide behind.

Thanks for everyone's suggestions. I hope others learn too.

 

[Malticulous]

I'm drinking a 9 day old dry stout today. It's very good.

 

[TacoGuthrie]

exactly!

 

[Malticulous]

I did add finings to mine. Used wy1450 it it dosen't clear out all that fast.