Recipe request: kettle to gullet in 3 weeks?

[MoesTavern]

I have never rushed a batch, I usually dry-hop for at least two weeks, and I usually ferment for at least couple weeks, mostly due to laziness.

But…. I have a party to attend in 3 weeks :rockin: and I want to bring a keg of APA or IPA.

Any of you folks with a recipe for something that can be finished in 14 days or so, leaving a week for (reasonable) conditioning? Ferm temps are fully controlled, btw.

I’m flexible on style, but I’d prefer a slightly bitter 5% session; timing, however, is the priority.

Thanks

 

[BierMuncher]

Kegging?
All grain?
Who's the audience and what do they like?

Details man...

 

[elproducto]

This gets asked almost every week it seems.

You could start with BM's World Famous Centennial Blonde https://www.homebrewtalk.com/f66/centennial-blonde-simple-4-all-grain-5-10-gall-42841/

 

[bruin_ale]

Howdy neighbor!

Most APA or IPA could turn out pretty good in that period of time, the key is to pitch the right amount of yeast and oxygenate the wort prior to pitching. Do it right and the primary ferment is usually done in 2 days or so. That said, I don't personally have any recipes that I've rushed other than Hefes, but here's a popular one that alot of people rave about:
https://www.homebrewtalk.com/f66/centennial-blonde-simple-4-all-grain-5-10-gall-42841/

 

[bruin_ale]

Haha

 

[MoesTavern]

Howdy neighbor!

Most APA or IPA could turn out pretty good in that period of time, the key is to pitch the right amount of yeast and oxygenate the wort prior to pitching. Do it right and the primary ferment is usually done in 2 days or so. That said, I don't personally have any recipes that I've rushed other than Hefes, but here's a popular one that alot of people rave about:
https://www.homebrewtalk.com/f66/centennial-blonde-simple-4-all-grain-5-10-gall-42841/

Back at ya, neighbor!!

So yes, it will be kegged, all grain, APA or IPA.
I usually pitch a large, stirplate'd starter.
But I think now would be a great time to get an oxygen setup.
I'll check out that that blonde...

 

[turkeyjerky214]

I just brewed a new recipe for a session IPA a few weeks ago and am kegging it tonight.

I pitched a big starter (I always try to overpitch my IPAs anyway), hit it with O2 through a stone, and it was done fermenting in three days. I let it sit a couple extra in case the yeast needed to clean up, then dry hopped the hell out of it. The sample I took this weekend was exactly what I was looking for. I can post the recipe when I get home if you'd like.

 

[MoesTavern]

I just brewed a new recipe for a session IPA a few weeks ago and am kegging it tonight.

I pitched a big starter (I always try to overpitch my IPAs anyway), hit it with O2 through a stone, and it was done fermenting in three days. I let it sit a couple extra in case the yeast needed to clean up, then dry hopped the hell out of it. The sample I took this weekend was exactly what I was looking for. I can post the recipe when I get home if you'd like.

Yes, please post it; that would be appreciated. Earlier today I crafted an APA at about 1.054, then bought a "real" oxygen setup to try out. I'd like to check out what you're working with... what fermentation temperatures are you keeping?

 

[cricky101]

I just brewed a new recipe for a session IPA a few weeks ago and am kegging it tonight.

I pitched a big starter (I always try to overpitch my IPAs anyway), hit it with O2 through a stone, and it was done fermenting in three days. I let it sit a couple extra in case the yeast needed to clean up, then dry hopped the hell out of it. The sample I took this weekend was exactly what I was looking for. I can post the recipe when I get home if you'd like.

Please post it! I've been drinking 21st Amendment Brewing's Bitter American and looking for a hoppy session beer to brew.

 

[turkeyjerky214]

Here it is. This actually was sort of a hodgepodge beer. I had a few random specialty malts when I took inventory at the end of the year and was looking for a way to use them. I can't even really taste the honey malt, but like I said, I was looking to use some stuff up. If I make this again, I'll get rid of the c40 and use more honey malt. You could also sub in some Amarillo. I think that would go really well with the other hops.

Actually, come to think of it, I might brew an even lighter version (down around 3.8%) for when I got to the beach in July so I can drink it all day long without getting trashed. My family tends to frown on me getting loaded in front of my little cousins.

[size=+2]Session IPA v1.0[/size]
[size=+1]10-A American Pale Ale[/size]
Author: Brian Schmittgens
Date: 12/26/11



Size: 11.0*gal
Efficiency: 83.0%
Attenuation: 78.0%
Calories: 156.03*kcal per 12.0*fl oz

Original Gravity: 1.047 (1.045 - 1.060)
|==========#=====================|
Terminal Gravity: 1.010 (1.010 - 1.015)
|=========#======================|
Color: 11.5 (5.0 - 14.0)
|===================#============|
Alcohol: 4.82% (4.5% - 6.0%)
|===========#====================|
Bitterness: 33.6 (30.0 - 45.0)
|===========#====================|

[size=+1]Ingredients:[/size]
15.0*lb 2-Row Brewers Malt
0.8*lb Aromatic Malt
0.5*lb Caramel Malt 20L
0.75*lb Caramel Malt 40L
0.75*lb Caramel Malt 60L
0.25*lb Honey Malt
0.5*oz Centennial (10.5%) - added during boil, boiled 45*m
1.5*oz Cascade (5.5%) - added during boil, boiled 30*m
1.0*oz Citra™ (13.7%) - added during boil, boiled 15*m
0.5*oz Chinook (11.4%) - added during boil, boiled 5.0*m
3.0*oz Citra™ (12.0%) - added dry to secondary fermenter
2.0*oz Chinook (11.4%) - added dry to secondary fermenter
1.0*ea WYeast 1056 American Ale™

[size=+1]Notes[/size]
Mash @152º