This is the first beer I've brewed that I actually designed the recipe for, and I am indescribably pleased! This is what I did... feel free to offer criticism or brew your own version completely differently.
Hi-How-Are-Ya American Ale
Mini-mash for 60 min. @ 152 degrees (or so)
8 oz. 2-row
8 oz. Crystal 60L
8 oz. Carapils
6 lbs. Pale DME
(60) Northern Brewer, 1 oz.
(60) Nugget, 1 oz.
(15) Amarillo, 1.5 oz.
(0) Amarillo, 0.5 oz.
WLP001 California Ale
Primary @ 68-70 deg., 14 days
Bottles @ 72 deg., 14 days (1 cup DME primer)
Bottles @ 55 deg. until ready to consume
1.047 -> 1.011 = ~4.5-5% ABV
A spicy flowery grapefruit aroma cuts in front of a lightly sweet malt backbone. Very, very, very drinkable and delicious. Maybe cut a little back on the bittering if you don't like a dry finish. It's not very clear - use Irish moss or a secondary if you'd like (it is a beautiful color, so clarity would be nice). This is a great one for impatient people - it was practically at its peak flavor after 1 week in the bottles!
Originally posted by sittingcow
Mini-mash for 60 min. @ 152 degrees (or so)
8 oz. 2-row
8 oz. Crystal 60L
8 oz. Carapils
Hi, my only criticque - and it won't change the flavour of your beer, would be to exclude the 2-row. 1/2 lb of 2-row is only going to give you 3-4 gravity points in a 19 l (5 gal) batch.
You're not really mini-mashing because the Crystal has undergone a "mash" in the shell already and I don't think the amount of enzymes present in 8 oz of 2-row, would be enough to mash it as well as an equal weight of Carapils (which must be mashed in the presents of enzymes supplied by another grain since it lacks it's own).
What you've really achieved is to extract the flavour and goodness from those grains but not really mash them.
But the recipe looks good and sounds like it turned out great!
So Cheers and Happy Brewing!
Kul
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www.homebrewersretail.com - 2 row always $1.10/lb (Canada Malting)
We now carry Wyeast Activator packs and 5 Star products.
4 lbs alexander's pale
3.3 briesse amber
.5 lbs 50-60 deg. crystal
.5 lbs 20 caramel
2 oz chinook bitter
1 oz chinook/1 oz amarillo with 10 minutes left
1 oz amarillo/1 oz cascade with about 90 seconds left
used california ale yeast from white labs.
OG was about 1049
FG was 1011 about
final color is about right for a pale ale. the caramel grains came through in the final flavor, perhaps more than i wanted, and instead of the chinook at flavoring hops time, i think i should have done all amarillo.
very drinkable beer and only the third ive made.
Last edited by SRFeldman79 : 10-19-2007 at 11:31 AM.
With that low a gravity, you probably don't need the dry hops... but they wouldn't hurt either.
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Primary: Belgian Dark Strong
Secondary: Flanders Red 10, Flanders Red 08/09
Bottle Conditioning: Cyser
Kegged: DIPA
Drinking: Witbier, IPA, Flanders Red 08/09, Vanilla Brown Ale, Black DIPA, Imperial Chocolate Brown Ale, Cascade/Centennial IPA, Imperial Witbier, English Barleywine, Historical Imperial Stout, Belgian Dark Strong, US Barleywine
I've been wanting to try it for a while to lighten the body. I've used a pound of rice before (boiling it in lots of water for 30 min. first to gelatinize it) and the results were fine.
Using up to 20% adjuncts to lighten the body should, theoretically, cause no discernable change in taste from an all malt beer - just lighter body. With the corn meal I'm only at 10%. It will be fine.
I'm going for something with the mouth feel of say a Molson Canadian, but the flavour of an all malt beer.
Brian
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www.homebrewersretail.com - 2 row always $1.10/lb (Canada Malting)
We now carry Wyeast Activator packs and 5 Star products.
I'm going for something with the mouth feel of say a Molson Canadian,
You're on the right track...
MS -- one of my brew-pub brewmaster friends used to make a Cream Ale that utilized 30% (IIRC) corn. It was very light, very drinkable -- and too much could give you a head the size of Wisconsin the day after.
Besides, the recipes here are being thrown out for critique as much as anything else, so I repeat: Corn meal? Yuck.
S.
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Life is too short to drink bad beer.
You're on the right track...
Besides, the recipes here are being thrown out for critique as much as anything else, so I repeat: Corn meal? Yuck.S.
Absolutely, and no offence taken. I'll let you know what it tastes like. I'm assuming the effect on the taste will be neutral. But I've never used it.
And your understanding is that the more adjunct used the worse the hangover?
I was speaking to a craft brewer here in Ontario who makes Denison's Wheat beer - the highest rated Bavarian Weiss and in the top 5 overall beer ratings on 'ratebeer.com'.
Any way, he used to be an engineer at Molson's in Toronto. He was telling me about the massive Cereal Cookers they have and said that in that high production professional enviornment they can use up to 60% sugars derived from cereals (Typically corn in Canada. In the US your big boys use mainly rice I've heard) in their beers! Can you imagine that?
Any way, he used to be an engineer at Molson's in Toronto. He was telling me about the massive Cereal Cookers they have and said that in that high production professional enviornment they can use up to 60% sugars derived from cereals (Typically corn in Canada. In the US your big boys use mainly rice I've heard) in their beers! Can you imagine that?
My personal opinion: YUCK!!!
No wonder I never liked Molson!
OBTW, he may think "they can" use that much, but I, for one, can taste it. And yes, it does increase a hangover.
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