My fiance found 2 (pure liquid as I had problems with dry malt and booster) recipes on the net and bought the ingredients. I have made the first, a stout amber ale, as well as an IPA. The directions she copied down were from a third place, and therefore kinda generic.
I intend on giving these brews 3 weeks as I understand it ought to be more than enough time with a bit of refinement.
My questions are fermentation temp for the IPA, as well as any input on fermenting time, bottling time/temp, and conditioning time/temp.
One of the guys here has suggested 3 weeks for each process as I interpret it (3/3/3).
Any reason not to keep them at room temp (73-74*)?
My attempt at keeping fermenting temp around 64* for the amber ale is a storage container with water changed once/twice a day.
My understanding of brewing is mediocre with 2 prior attempts.
These are the directions:
Amber Ale:
5gal recipe
50min boil
Est. SG: 1.063
FG: 1.012
ABV: 6.7%
6# Light LME
3# Amber LME
Hop Schedule (IBU's: 18):
2/3oz Willamett at 50min
2/3oz Willamett at 15min
2/3oz Willamett at end of boil steeped 5min
Yeast: Wyeast 3463 Forbidden Fruit
I fermented at 64deg. to reduce ester's from the yeast profile, yet get some sweet aromas.
IPA:
4lbs Coopers Liquid Malt Extract - Light
4lbs Coopers Liquid Malt Extract - Amber
1oz Fuggles @ 60 min. full boil
1oz Styrian Goldings @ 45 min.
1oz Fuggles @ 15min left
This should give you a Pale Ale at 1.06 OG (most of my recipes start at 1.06). The hops are all U.K. hops so you shouldn't have trouble finding them. The IBU's will be in the 47 range.....quite a noticeable hoppiness. The higher OG will give some kick if you have a nice attenuative yeast.
Thanks,
Bob
I intend on giving these brews 3 weeks as I understand it ought to be more than enough time with a bit of refinement.
My questions are fermentation temp for the IPA, as well as any input on fermenting time, bottling time/temp, and conditioning time/temp.
One of the guys here has suggested 3 weeks for each process as I interpret it (3/3/3).
Any reason not to keep them at room temp (73-74*)?
My attempt at keeping fermenting temp around 64* for the amber ale is a storage container with water changed once/twice a day.
My understanding of brewing is mediocre with 2 prior attempts.
These are the directions:
Amber Ale:
5gal recipe
50min boil
Est. SG: 1.063
FG: 1.012
ABV: 6.7%
6# Light LME
3# Amber LME
Hop Schedule (IBU's: 18):
2/3oz Willamett at 50min
2/3oz Willamett at 15min
2/3oz Willamett at end of boil steeped 5min
Yeast: Wyeast 3463 Forbidden Fruit
I fermented at 64deg. to reduce ester's from the yeast profile, yet get some sweet aromas.
IPA:
4lbs Coopers Liquid Malt Extract - Light
4lbs Coopers Liquid Malt Extract - Amber
1oz Fuggles @ 60 min. full boil
1oz Styrian Goldings @ 45 min.
1oz Fuggles @ 15min left
This should give you a Pale Ale at 1.06 OG (most of my recipes start at 1.06). The hops are all U.K. hops so you shouldn't have trouble finding them. The IBU's will be in the 47 range.....quite a noticeable hoppiness. The higher OG will give some kick if you have a nice attenuative yeast.
Thanks,
Bob