so now what...?

[ahoym8e]

I posted this in Extract brewing by mistake, and don't know how to erase my thread...

I have a closet full of bottles of Hefeweizen, Koelsch, and a Shiner clone. I have a big IIPA in primary that seems to be nearing the end of it's fermentation.

I don't really like malty beers like Sam Adams, but prefer light color beers. I don't like hop aroma all that much, but like bitter beers.

What should I try next? any suggestions?

 

[Walker]

don't confuse color with maltiness. You can easily take a pale ale and darken it with a small (ie; tasteless) bit of roasted grain.

SO, you likeyour beers not-too-malty and bitter? How about an english bitter or ESB?

-walker

 

[Ivan Lendl]

I posted this in Extract brewing by mistake, and don't know how to erase my thread...

I have a closet full of bottles of Hefeweizen, Koelsch, and a Shiner clone. I have a big IIPA in primary that seems to be nearing the end of it's fermentation.

I don't really like malty beers like Sam Adams, but prefer light color beers. I don't like hop aroma all that much, but like bitter beers.

What should I try next? any suggestions?

german alt!

 

[texasgeorge]

An English bitter was my first thought.

Generic stats on an Ordinary Bitter:
SG: 1.030 - 1.038 / FG: 1.008 - 1.013 / IBU 20.0 - 40.0 / ABV 3.0% - 3.8% / SRM 6 - 14

An ESB would be a heavier beer with more hop flavor, but that style can be hopped as low as 30.0 IBU if you prefer.

Generic stats on an Extra Special Bitter:
SB: 1.048 - 1.065 / FG: 1.010 - 1.016 / IBU 30.0 - 55.0 / ABV 4.6% - 6.2% / SRM 6 - 18

I'd go with a WLP002 yeast if you're not a malty person. WLP005 gives more of a malty flavor from what I understand. I'm kicking around doing an ESB with WLP013 yeast, a little oakey but less flocculant according to White Labs website. I don't have experience with either.

Good luck!!

 

[Monk]

Have you ever had a cream ale? It's a light beer with a really smooth hop flavor (usually from Saaz, I think). It's bitter like an Ordinary Bitter, I'd say. It has rice extract in it, which probably keeps it lighter and may contribute to a very smooth mouth feel (experts? is this true?).

I made one for an Apricot ale and it turned out FANTASTIC. It made me want to brew a batch without the Apricot just so that I could enjoy the pure form. If you want, I'll post the recipe I was given.

 

[texasgeorge]

Monk... I'd like the recipe for the Apricot Ale. Post if you can

Thanks!

 

[ahoym8e]

the ESB sounds good to me.

I am strugling to understand the ABV calculations though.

SG = 1.030; FG 1.008 => ABV of 2.2, no??? you show 3%

So the IIPA I just bottled had a SG of 1.075, and a FG of 1.012. I was calculating ABV to be SG-FG= 1.075 - 1.012 = 6.3%

Is there more too it?

Thanks!

An English bitter was my first thought.

Generic stats on an Ordinary Bitter:
SG: 1.030 - 1.038 / FG: 1.008 - 1.013 / IBU 20.0 - 40.0 / ABV 3.0% - 3.8% / SRM 6 - 14

An ESB would be a heavier beer with more hop flavor, but that style can be hopped as low as 30.0 IBU if you prefer.

Generic stats on an Extra Special Bitter:
SB: 1.048 - 1.065 / FG: 1.010 - 1.016 / IBU 30.0 - 55.0 / ABV 4.6% - 6.2% / SRM 6 - 18

I'd go with a WLP002 yeast if you're not a malty person. WLP005 gives more of a malty flavor from what I understand. I'm kicking around doing an ESB with WLP013 yeast, a little oakey but less flocculant according to White Labs website. I don't have experience with either.

Good luck!!

 

[david_42]

Points are a measue of the sugar content, not ABV. Approximate ABV is points times 0.13, so 22 points is about 3.0 ABV.

 

[ahoym8e]

Wow, so my IIPA has almost 8.2% ABV!!??!

awesome.

 

[Monk]

texasgeorge:
sorry it took me a while, but here's the recipe for Apricot Cream ale:

6 lb. Pale LME
1 lb. Rice extract
1.5 oz Tettnanger Hops (60 min boil)
1.0 oz Saaz Hops (2 min boil and steep)
1 large can Oregon Fruit Apricot puree
2 oz. Apricot flavoring extract
1 packet Safale US 56 dry yeast

Brew up the wort as usual, but don't add the puree. Put the puree in the carboy or bucket with the cold water--add the cooled wort. I let it ferment for 5-7 days at about 69 degrees, then transfered to secondary for 10 days. I added the Aprico flavoring to the bottling bucket. It was delicious (no lie) after 5 days in the bottle. Make sure you're flavoring extract doesn't contain fermentables. My fiancee loves this beer. Actually, everyone who's tried it, loved it.

 

[chask31]

I understood to get the abv you subtract the final gravity from the original gravity and multiply that by 131.

ex: 1.050 - 1.010 = .040

.040 x 131 = 5.24 % abv

is that right veterans?