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Hobo Brew
Specialty Beer • Partial Mash • 5 gal
Leftovers. Old leftovers. Years old. I gotta see...
February 1, 2017 pm 05:18pm
3.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- .5 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- .75 lbs
Medium Crystal; Pauls Malt
Medium Crystal; Pauls Malt
Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness.
- .75 lbs
Aromatic Malt; Briess
Aromatic Malt; Briess
Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .66 lbs
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 1.4 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 2.5 lbs
CBW® Pilsen Light Liquid (Malt Extract); Briess
CBW® Pilsen Light Liquid (Malt Extract); Briess
Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.
- .75 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1 oz
Mt. Hood - 4.6 AA% pellets; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- .67 oz
Cluster - 7.0 AA% pellets; boiled 15 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 1 oz
Saaz - 3.6 AA% pellets; boiled 0 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tsp
Irish Moss - 10 min left in boil (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Throw a bunch of old leftovers in the pot and to hell with style guidelines. Never to be replicated again, only documented here for historical purposes.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 14.0 SRM | 1 - 50 | |
| Alcohol: | 5.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 30.2 IBU | 0 - 100 | |
Discussion
Yep
2017-08-05 2:21pm
About what I expected. I would call it a Rye Brown. It was beer for the sake of being beer.
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