Recipe recommendations

[smitty8202]

So here in a couple weeks I plan on doing my first BIAB. Looking for a recipe that is simple to do. I plan on doing this all in a 5 gal pot as that is all I have at this time. I would like to have 3 gallons of beer at the end of the day. Looking to make something that is nice and crisp and refreshing for the summer and possibly something that will be ready for 4th of July weekend. Here are some of the styles that I like:

Kolsch
Witbier
Hefeweizen
Belgian ale

Also something that will be able to ferment around 68-78 as I don't have a ferm chamber as of yet. In the the process of tracking down a fridge big enough to hold my 6 gallon carboy. Thanks in advance and looking forward to hearing any input.

 

[C-Rider]

There is a "Recipe" section that is loaded w/great beers.

 

[Gnomebrewer]

Of those styles, scrap the kolsch (needs to ferment cooler).

The wit/hefe are possible, but not ideal for a first batch (wheat can be sticky and messy).

That leaves a Belgian ale, which is a whole category of it's own.

I always suggest a simple American pale ale for first AG batches because it's simple, and is forgiving of high/low efficiency.

Try something like Biermuncher's centennial blonde ale or Bee Cave Brewery Haus pale ale from the recipe section.

 

[madscientist451]

Figure out how to get the temp down in the lower 60's and do a Kolsch or use a San Francisco Lager yeast. I like to make a clone of Andersn Valley Summer soltice for the hot weather. A simple cardboard box w/1" insulation along with frozen 2 liter water bottles works fine for this.

 

[chickypad]

Since you are BIAB'ing you don't have to worry about sticky wheat, I'd go with a hefe for simple and fast turn around. The higher temp would be okay for that, though even then I would try to do something to stabilize the temps a bit, even just a simple water bath. Edwort has a simple hefeweizen recipe in the wheat and rye beer section - you can skip the rice hulls.

 

[ricshayne]

If you want something ready for 4th of July you better get cracking this week!
Id recommend an IPA or a Hoppy American Wheat, both are better the fresher they are, have pretty basic grain bills, and are hopped up so if there are any green flavors from being so young, you wont be able to tell!

 

[Cider123]

You could make a wit easily, as the temp can be a bit high with 3944 or the like and wits are meant to drink fresh and cloudy.

How about a siason? I like the petite siason in the Northern Brewer recipes, using 3711 which is a warm fermenting monster.

 

[BlueHouseBrewhaus]

How about a standard American wheat along the lines of SA Summer Ale. About 45% 2-row or pilsner, 35% German or white wheat and then whatever floats your boat - maybe 10% Vienna, 10% C20 or some Victory and torrified wheat. Wyeast 1010 is good up to 74F. Throw an ounce of lemon zest in for the last 5 min and you have a nice refreshing summer brew ready to drink in about 3 - 4 weeks.

 

[enkamania]

Here is a hefe I made. Be warned, that hefe yeast smells like sulphur while fermenting, but makes a great beer.


6 lbs Wheat Malt, Ger (2.0 SRM)
4 lbs Pale Malt (2 Row) US (2.0 SRM)
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM)
0.5 oz Nugget [13.0%] - Boil 60 min
0.5 oz Liberty [4.3%] - Boil 5 min
1 pkgs Weihenstephan Weizen (Wyeast Labs #3068)

 

[Bellybuster]

simple = 100% 2row

cascade at first wort
cascade at 60 mins
cascade at 30 mins
cascade at 0 mins
ferment/carb/enjoy

Folks often forget that simple can be wonderful

 

[wilserbrewer]

simple = 100% 2row

cascade at first wort
cascade at 60 mins
cascade at 30 mins
cascade at 0 mins
ferment/carb/enjoy

Folks often forget that simple can be wonderful

I think you need a cascade hop stand addition at 165 degrees as well....