Wow, It's hard to believe but the two beers I have in fermenter make for like 6 batches in eight weeks! I may take a week or two off, but I'm having tons of fun. I'm going to have bottles coming out my ass here soon though...
So with that aside, I'm thinking my next beer should be something "lighter" that more of my friends might like. I still want something with some good flavor though. I really liked the Helles that Lee had on tap at his place, but I can't do lagers yet. Does anyone have any good suggestions or recipes? Maybe a cream ale?
Lighter beer for friends
Lighter beer for friends
Randy Carris
Randy All the Time Brewing
Randy All the Time Brewing
Lighter beer for friends
Have u made a wheat..blonde or kolsch.. Warning the kolsch can be a little tricky.
I've also made a nice malt liqour roo.
From: carrisr <brew-recipes@crbeernuts.org>
Sent: Monday, May 10, 2010 2:23 PM
To: brew-recipes@crbeernuts.org
Subject: Lighter beer for friends
Wow, It's hard to believe but the two beers I have in fermenter make for like 6 batches in eight weeks! I may take a week or two off, but I'm having tons of fun. I'm going to have bottles coming out my ass here soon though...
So with that aside, I'm thinking my next beer should be something "lighter" that more of my friends might like. I still want something with some good flavor though. I really liked the Helles that Lee had on tap at his place, but I can't do lagers yet. Does anyone have any good suggestions or recipes? Maybe a cream ale?
Randy Carris
Trouble Brewing
Post generated using Mail2Forum (http://www.mail2forum.com)
I've also made a nice malt liqour roo.
From: carrisr <brew-recipes@crbeernuts.org>
Sent: Monday, May 10, 2010 2:23 PM
To: brew-recipes@crbeernuts.org
Subject: Lighter beer for friends
Wow, It's hard to believe but the two beers I have in fermenter make for like 6 batches in eight weeks! I may take a week or two off, but I'm having tons of fun. I'm going to have bottles coming out my ass here soon though...
So with that aside, I'm thinking my next beer should be something "lighter" that more of my friends might like. I still want something with some good flavor though. I really liked the Helles that Lee had on tap at his place, but I can't do lagers yet. Does anyone have any good suggestions or recipes? Maybe a cream ale?
Randy Carris
Trouble Brewing
Post generated using Mail2Forum (http://www.mail2forum.com)
Travis (big T)
X-Prez Nut
X-Prez Nut
T,
I did do an Apricot wheat. I like how it came out but the apricot is a little strong. I've heard kolsh can be tricky, so I probably need to get my process more consistent before I try that.
Do you have or can you steer me towards a good blond recipe (extract w/grain or easily converted)?
I did do an Apricot wheat. I like how it came out but the apricot is a little strong. I've heard kolsh can be tricky, so I probably need to get my process more consistent before I try that.
Do you have or can you steer me towards a good blond recipe (extract w/grain or easily converted)?
Randy Carris
Randy All the Time Brewing
Randy All the Time Brewing
Should find plenty here: http://www.homebrewtalk.com/f62/
This is the recipe for an American Wheat from the Big Brew this year that would work well. I find American Wheats to be a fantastic gateway beer.
American Craft Beer Wheat Extract
For a 5.3 gallon (20 L) yield with a 3-gallon (11.4 L) 60 minute boil
O.G.: 1.045
F.G.: 1.011
IBU: 12.8
Fermentables
7 lb (3.2 kg) Liquid Wheat Malt Extract
0.2 lb (91 g) Liquid Munich Malt Extract
Hops
0.3 oz (7 g) Chinook pellets, (13% AA), first wort hop (FWH) addition (If Chinook is unavailable, substitute Simcoe or Challenger hops for 13 IBU.)
Yeast
Two (2) packages Wyeast 1010 American Wheat yeast, or two (2) White Labs WLP320 American Hefeweizen Ale yeast, or make an appropriate size yeast starter
Directions for Extract Recipe
Heat 2.2 gallons (8.3 L) of water to a boil. Remove from heat and stir in extract for a total boil volume of ~3 gallons (11.4 L). Add the hops, and bring to a boil. Boil 60 minutes, and then turn off the heat. Next, chill to 62-65° F (17-18° C). Transfer wort (~2.5 gallons, or 9.5 L) to fermenter and top-up to 5.3 gallons (20 L) with pre-boiled and cooled water (~2.8 gallons, or 10.6 L). When the wort temperature is down to 62-65° F (17-18° C), pitch the yeast and aerate well. Ferment at 65° F (18° C) for a total of one week. Rack to secondary for another week. Rack to keg, or if you are bottling, add the bottling sugar and then bottle as you normally would.
Carbonation
Force carbonate at 3.0 – 3.5 volumes of CO2
—OR—
Bottle condition using 5.0 – 6.3 oz weight (142-178 g) corn sugar
American Craft Beer Wheat Extract
For a 5.3 gallon (20 L) yield with a 3-gallon (11.4 L) 60 minute boil
O.G.: 1.045
F.G.: 1.011
IBU: 12.8
Fermentables
7 lb (3.2 kg) Liquid Wheat Malt Extract
0.2 lb (91 g) Liquid Munich Malt Extract
Hops
0.3 oz (7 g) Chinook pellets, (13% AA), first wort hop (FWH) addition (If Chinook is unavailable, substitute Simcoe or Challenger hops for 13 IBU.)
Yeast
Two (2) packages Wyeast 1010 American Wheat yeast, or two (2) White Labs WLP320 American Hefeweizen Ale yeast, or make an appropriate size yeast starter
Directions for Extract Recipe
Heat 2.2 gallons (8.3 L) of water to a boil. Remove from heat and stir in extract for a total boil volume of ~3 gallons (11.4 L). Add the hops, and bring to a boil. Boil 60 minutes, and then turn off the heat. Next, chill to 62-65° F (17-18° C). Transfer wort (~2.5 gallons, or 9.5 L) to fermenter and top-up to 5.3 gallons (20 L) with pre-boiled and cooled water (~2.8 gallons, or 10.6 L). When the wort temperature is down to 62-65° F (17-18° C), pitch the yeast and aerate well. Ferment at 65° F (18° C) for a total of one week. Rack to secondary for another week. Rack to keg, or if you are bottling, add the bottling sugar and then bottle as you normally would.
Carbonation
Force carbonate at 3.0 – 3.5 volumes of CO2
—OR—
Bottle condition using 5.0 – 6.3 oz weight (142-178 g) corn sugar
Matt Franklin
Slappy Brewing North
On Tap:
American IPA
Strata Hazy IPA
Dr. Lee Orval
American Strong Ale
Friend of the Devil Belgian Golden Strong
Imperial Stout
Slappy Brewing North
On Tap:
American IPA
Strata Hazy IPA
Dr. Lee Orval
American Strong Ale
Friend of the Devil Belgian Golden Strong
Imperial Stout
John,
That's pretty much the recipe I think I've decided on. That's the one out of BCS, right? I think I'm going to do that but since there is no Caramel 15L I'm going to just use 20L instead.
So here's a couple of things I thinking of trying with the above for the fun of it: using American Ale II (for higher floccuation and slightly fruitier flavor), and maybe throwing in a touch of citra hops at the end for a little more aroma. So my recipe would be as follows:
2.5 gallons: OG 1.048, FG 1.012, SRM 4-5, IBU 20
2.75# Extra Light DME (1/2 added at 10 min)
0.2# Caramel Malt 20L
14g Willamette 5.5% @60 min.
14g Citra 12% @ 1 min or flameout?
Wyeast 1272 American Ale II
Do you think that's too much Citra (1/2 oz)? I'm going for some malty sweet balanced by a little fruitiness and a touch of bitterness.
That's pretty much the recipe I think I've decided on. That's the one out of BCS, right? I think I'm going to do that but since there is no Caramel 15L I'm going to just use 20L instead.
So here's a couple of things I thinking of trying with the above for the fun of it: using American Ale II (for higher floccuation and slightly fruitier flavor), and maybe throwing in a touch of citra hops at the end for a little more aroma. So my recipe would be as follows:
2.5 gallons: OG 1.048, FG 1.012, SRM 4-5, IBU 20
2.75# Extra Light DME (1/2 added at 10 min)
0.2# Caramel Malt 20L
14g Willamette 5.5% @60 min.
14g Citra 12% @ 1 min or flameout?
Wyeast 1272 American Ale II
Do you think that's too much Citra (1/2 oz)? I'm going for some malty sweet balanced by a little fruitiness and a touch of bitterness.
Randy Carris
Randy All the Time Brewing
Randy All the Time Brewing
That might be a lot of Citra. The wheat I made had an ounce at flameout for 10 gallons. Though it had 2 ounces Magnum for 56 Ibu at 60 minutes. I had it at Matt's if you tried it there, if not It will be on tap at Benz.
Runamok Brewing
Jesus must have been a yeast. Who else could turn water into wine?
Jesus must have been a yeast. Who else could turn water into wine?
-
Lower Case T
- Posts: 320
- Joined: Tue Feb 26, 2008 1:28 pm
- Location: Cedar Rapids, IA
- Contact:
Lighter beer for friends
Tom I got those Barley seeds for ya at the pub. Sorry for the derailment of the subject.
On Tue, May 11, 2010 at 4:54 PM, tompb <brew-recipes@crbeernuts.org (brew-recipes@crbeernuts.org)> wrote:
--
Prost!
Travis Scheidecker
Head Brewer
Third Base Brewery
500 Blairs Ferry Rd NE
Cedar Rapids, IA 52402
Tel. 319-378-9090 Fax: 319-378-9697
http://twitter.com/3rdBaseBrewery
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On Tue, May 11, 2010 at 4:54 PM, tompb <brew-recipes@crbeernuts.org (brew-recipes@crbeernuts.org)> wrote:
That might be a lot of Citra. The wheat I made had an ounce at flameout for 10 gallons. Though it had 2 ounces Magnum for 56 Ibu at 60 minutes. I had it at Matt's if you tried it there, if not It will be on tap at Benz.
Runamok Brewing
Jesus must have been a yeast. Who else could turn water into wine?
--
Prost!
Travis Scheidecker
Head Brewer
Third Base Brewery
500 Blairs Ferry Rd NE
Cedar Rapids, IA 52402
Tel. 319-378-9090 Fax: 319-378-9697
http://twitter.com/3rdBaseBrewery
Post generated using Mail2Forum (http://www.mail2forum.com)
LCT
-
Lower Case T
- Posts: 320
- Joined: Tue Feb 26, 2008 1:28 pm
- Location: Cedar Rapids, IA
- Contact:
Lighter beer for friends
Yeah. In the morning. Might not be in the afternoon. Might head to Jon's.
On Tue, May 11, 2010 at 7:35 PM, tompb <brew-recipes@crbeernuts.org (brew-recipes@crbeernuts.org)> wrote:
--
Prost!
Travis Scheidecker
Head Brewer
Third Base Brewery
500 Blairs Ferry Rd NE
Cedar Rapids, IA 52402
Tel. 319-378-9090 Fax: 319-378-9697
http://twitter.com/3rdBaseBrewery
Post generated using Mail2Forum (http://www.mail2forum.com)
On Tue, May 11, 2010 at 7:35 PM, tompb <brew-recipes@crbeernuts.org (brew-recipes@crbeernuts.org)> wrote:
Are you going to be around Friday? I have a half day and need to run out to Rapids. I'll stop and get um then.
Runamok Brewing
Jesus must have been a yeast. Who else could turn water into wine?
--
Prost!
Travis Scheidecker
Head Brewer
Third Base Brewery
500 Blairs Ferry Rd NE
Cedar Rapids, IA 52402
Tel. 319-378-9090 Fax: 319-378-9697
http://twitter.com/3rdBaseBrewery
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LCT