What cha brewin'?

Save The Ales · Posted: Tue Feb 04, 2003 7:37 pm

The beginnings of a Summer Ale. This will be an extract brew and I'm waiting for a Blond Ale to bottle condition before going on to some recipe additions.

This recipe right now stands at:
7 lbs extra light liquid extract (Muntons)
1 lb extra light dry extract (Muntons)
1 oz Cascade 5.3% pellets at 60 minutes
.5 oz Cascade at 5.3% 15 minutes
.5 oz Cascade at 5.3% 2 minutes

The next phase is to introduce Lemon Zest and Grains of Paradise to the brew. This leads to two questions - how much of each and should I sub half the barley with wheat (like Sam Adams Summer Ale).

Regards,

Paul

Azorean Brewer · Posted: Wed Feb 05, 2003 2:30 am

Steve,

I don't ever recall saying that I am going to be brewing a wit ... I don't even know what that style is like. If it is a wheat beer I know I won't be brewing it, I am not a big fan of wheats. I do love most German beers though and British also. Going to take a stab at a Scotish Export soon too ...

Paul.

fitz · Tripel Joined: 19 Dec 2002 Posts: 442

Careful Paul,
I said a few weeks ago that I didn't care for Wheat beers much, and they almost hung me in effigy. I agree with you , but I figure anyone can brew whatever they like. I saw you have a harp clone in the make. I have been tinkering with one myself. I have done a light version, a dark version, and an amber version as well. Can't decide which I like best.

Freon12 · Posted: Wed Feb 05, 2003 3:23 pm

I will have to send you one so you can see. But I warn you, you will be hooked(I think?).

Now who was that then? Dang beer vs memory thing!

Steve

Freon12 · Posted: Wed Feb 05, 2003 3:30 pm

Yes, I am, as we type, suffering through a case of Arcadia assortment and a corni of Oaken Barrel Brown.

I will arise from the ashes of a new system to brew again(and again) the beers that I make best, using less time and higher quality.

So until then, fair thee well my piad compodre'.
(but if you bail me out this once, I'm you buddy for life;)

Cheers
Steve

Azorean Brewer · Posted: Thu Feb 06, 2003 1:50 am

Steve,

I do it too Smile

sucks getting old, we're either suffering from CRS Syndrome (can't remeber sh*t) or Half Zymers, it's not quite ALL there yet ...

Raise a class and cheers to the poor sober folk Smile

Paul.

Azorean Brewer · Posted: Thu Feb 06, 2003 1:55 am

Fitz,

One reason I don't care for wheats is they kind of remind me of drinking Elmer's glue ... just never developed a taste for them ... but hey if we all liked the same thing there would be no variety in the world right? After all I make the best Portuguese Octopus stew you ever tasted, some of my friends just can't get past the tenticles LOL ...

Paul.

fitz · Tripel Joined: 19 Dec 2002 Posts: 442

Never tried octopus, but I tried calimarie(spelling?)
I didn't care for the squid too much. It tasted more fishy than fish. If you know what I mean. I do not like wheat beer:becuase to me, they taste sour. Eric, aka Mesa already had this discussion about sour vs not sour, but that is what I taste. I'm not big on fruit beers or fambroise either. I would just rather have a beer.
Barley hops water, and yeast.

Gravity Thrills · Tripel Joined: 25 Oct 2001 Posts: 285

Well I just kegged and carb'd an APA this morning - I conveniently took a sick day from work because I, too, was sick of commercial beer and needed some draft homegrown. It's about the least green of any green beers I have prematurely enjoyed, so I'm thinking it'll come onto its own in a week or so. I hope it lasts that long, because I hate to share beer before its time Smile

BurninBrewer · Pilsener Joined: 06 Aug 2008 Posts: 11 Location: Phoenix

Kegged an IPA about 5 days ago that was a close facsimile to the Sierra Nevada Anniversary Ale(same ingredients, close original and final gravities). Waiting another 3-5 days to really enoy it but did a taster last night and it was very good.

About to get the ingredients to attempt a Mac & Jacks clone based on the BYO recipe and then in early sept I will do a SN Celebration clone for winter.

slimsparty · Pilsener Joined: 26 Aug 2008 Posts: 14

I am still fledgling. I have my first original recipee IPA in primary right now.

I know IPA is cliche' but I haven't made IPA in months, and I figured I know enough about how I want it to taste to tweak the recipee going forward. Besides, does anyone REALLY not like a balanced, but slightly hoppy IPA?

I did use the online tools here for a little guidance on how much to of each grain to put in.

For the record, I'm a minimasher who's only adjuncts are irish moss for clarity and LME/DME, Otherwise I try to keep it Rienhietsgebot.[/i]