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re: Homebrewing: In-Process Thread
Posted on 1/26/16 at 9:23 am to BugAC
Posted on 1/26/16 at 9:23 am to BugAC
I've had a request by a co-worker to brew an almond beer. That is all the direction that she has given me. I finally caved and told her that I would brew it for Zapp's. Now I have to determine what that exactly means. Ideas?
3
Posted on 1/26/16 at 9:32 am to Fratastic423
I'd probably go with something lighter rather than a typical nut brown. Maybe an almond cream ale or something like that so it doesn't get hidden. Or I guess you could go the chocolate almond route.
Of course, I'd also likely take the easy route and use this at kegging, instead of dealing with actual almonds:
Of course, I'd also likely take the easy route and use this at kegging, instead of dealing with actual almonds:
This post was edited on 1/26/16 at 9:39 am
Posted on 1/26/16 at 9:34 am to Fratastic423
Doppelbock with amaretto? Hmm, that might be too cloying.
Posted on 1/26/16 at 9:35 am to Fratastic423
My first thought was something along the lines of a Chocolate Almond Stout, but that seems well obvious.. a bit boring.. and the almond may get lost.
Saison/Farmhouse aged on oak cubes soaked in some amaretto... Sounds kind of a like 'fall saison'.
Saison/Farmhouse aged on oak cubes soaked in some amaretto... Sounds kind of a like 'fall saison'.
This post was edited on 1/26/16 at 9:36 am
Posted on 1/26/16 at 9:45 am to BottomlandBrew
quote:
Doppelbock with amaretto? Hmm, that might be too cloying
I would think so, and too pricey to give away at a festival.
I like BMoney's idea of the cream ale. Maybe along the lines of an Italian Almond cake cream ale.
Posted on 1/26/16 at 9:54 am to Fratastic423
quote:
I like BMoney's idea of the cream ale. Maybe along the lines of an Italian Almond cake cream ale.
that does sound good.
Posted on 1/26/16 at 10:06 am to Fratastic423
quote:
I like BMoney's idea of the cream ale. Maybe along the lines of an Italian Almond cake cream ale.
Posted on 1/26/16 at 8:17 pm to BottomlandBrew
We just Brewed a chocolate amaretto barrel aged stout.
So Amaretto is definitely the way to go for almond flavors. Really nice.
So Amaretto is definitely the way to go for almond flavors. Really nice.
This post was edited on 1/26/16 at 8:18 pm
Posted on 1/27/16 at 8:46 pm to s14suspense
So I was thinking. My next brew is a sour, but after that I want to brew my French Benefits saison. I would like to split the batch and make half of it a 100% Brett saison. However, I want to bottle the Brett half, and keg the straight saison half. But, don't want to fill the keg halfway.
Given that I have a 9.5 gallon kettle, doing a 8 or 9 gallon batch probably won't work. So I got to thinking. What if I design the recipe for 8 gallons, conduct the mash and sparge as normal, and empty the correct amount for a 5 gallon batch and use that, boil it, and into the fermenter. Then I go back and once the kettle is clear, add in enough wort to make a 3 gallon batch and use that as the Brett saison. I think this would be considered a party gyle, but wondering if the wort sitting in the mash tun for over 2 hours would have any ill effects.
Given that I have a 9.5 gallon kettle, doing a 8 or 9 gallon batch probably won't work. So I got to thinking. What if I design the recipe for 8 gallons, conduct the mash and sparge as normal, and empty the correct amount for a 5 gallon batch and use that, boil it, and into the fermenter. Then I go back and once the kettle is clear, add in enough wort to make a 3 gallon batch and use that as the Brett saison. I think this would be considered a party gyle, but wondering if the wort sitting in the mash tun for over 2 hours would have any ill effects.
This post was edited on 1/27/16 at 8:58 pm
Posted on 1/28/16 at 7:15 am to BugAC
quote:
wondering if the wort sitting in the mash tun for over 2 hours would have any ill effects.
None.
Posted on 1/28/16 at 7:28 am to BottomlandBrew
quote:
None.
Didn't think so. Also, a typical party gyle, as i understand it, is the initial beer has a higher starting gravity than the 2nd beer, due to the main runnings being drained out in the first batch. However, if my recipe design is for 8 gallons rather than 5 gallons, wouldn't my gravity for both batches be close to the same? Or would the sparge water sitting on the grain bed for a couple hours before the 2nd runnings dilute specific gravity of that wort? Just curious if the initial sparge to gather the main batch runnings removes more sweet wort than the 2nd batch or the "leftovers". I'll try it anyway and see what i get, just curious of the effects.
This post was edited on 1/28/16 at 7:30 am
Posted on 1/28/16 at 7:45 am to BugAC
Your gravity will be different unless you do no sparge. You'll drain your mash tun, then add sparge water, right? Well the wort from the mash will be much higher gravity than what you get from the sparge.
Your first brew will be all of the wort from draining the mash and some sparge. The second will be all from the sparge.
Unless I'm misunderstanding your intentions, which is highly likely
Your first brew will be all of the wort from draining the mash and some sparge. The second will be all from the sparge.
Unless I'm misunderstanding your intentions, which is highly likely
Posted on 1/28/16 at 7:53 am to BugAC
quote:
What if I...
Step 1) design the recipe for 8 gallons
Step 2) conduct the mash and sparge as normal
Step 3) Borrow someone's 15G brew kettle
Step 4) ???
Step 5)
Posted on 1/28/16 at 9:35 am to LSUGrad00
quote:
Step 3) Borrow someone's 15G brew kettle
You shut your mouth with that nonsense...
Posted on 1/28/16 at 9:39 am to LSUGrad00
Different question: How much different would my fermentation time be with a 100% brett vs. the sach/brett/lacto sour i am making?
Also, still debating do i do a 100% brett for the 3 gallon half, or do i use a wyeast/white labs farmhouse saison blend that contains a sach saison strain and brett.
Also, still debating do i do a 100% brett for the 3 gallon half, or do i use a wyeast/white labs farmhouse saison blend that contains a sach saison strain and brett.
Posted on 1/28/16 at 9:42 am to BugAC
quote:
How much different would my fermentation time be with a 100% brett vs. the sach/brett/lacto sour i am making?
the sour will ferment down faster but you'll have to leave it longer to let the brett and bugs work. The 100% brett will likely be ready to drink much sooner.
Posted on 1/28/16 at 11:22 pm to BugAC
Found this recipe for an oatmeal stout.
All of those oats and malts make up the grist and I just mash like normal?
quote:
10 lb Pale Malt (2 Row) US
1 lb Caramel/Crystal Malt - 40L
1 lb Chocolate Malt (350.0 SRM)
1 lb Oats, Flaked
0.50 lb Roasted Barley
1.50 oz Williamette [5.50 %] (60 min)
WLP 001
Mash @ 156 for 60 minutes
Mash out @ 168 for 10 minutes
Ferment @ 65
OG:1.070
FG: 1.019
All of those oats and malts make up the grist and I just mash like normal?
Posted on 1/29/16 at 6:55 am to AubieALUMdvm
quote:
All of those oats and malts make up the grist and I just mash like normal?
Yup. Personally, i'd mash a little lower, like 154 maybe, but that's fine. Just make sure you pitch enough yeast.
This is my recipe for my coffee oatmeal stout if you aren't thrilled about that one.
quote:
11 lbs 12.0 oz Pale Malt, Maris Otter (Thomas Fawcett) Grain 8 66.7 %
2 lbs 2.0 oz Oats, Flaked (1.0 SRM) Grain 9 12.1 %
1 lbs 6.0 oz Chocolate (Briess) (350.0 SRM) Grain 10 7.8 %
12.0 oz Carafa III (Weyermann) (525.0 SRM) Grain 11 4.3 %
10.0 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 12 3.5 %
10.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 13 3.5 %
6.0 oz Carapils (Briess) (1.5 SRM) Grain 14 2.1 %
1.50 oz Nugget [13.00 %] - Boil 75.0 min Hop 15 53.6 IBUs
1.00 oz Liberty [4.30 %] - Boil 30.0 min Hop 16 8.7 IBUs
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast 17 -
2.00 oz Coffee (Bottling 0.0 days) Other 18 -
Just omit the cold steeped coffee if you want a regular oatmeal stout. I had some efficiency issues, but normally, that recipe would produce an OG of around 1.083. I also mashed low (150 degrees) so it finished low (FG of 1.016). It was very tastey, however. Next time, i'll probably lower the amount of grains next time to have it come in around 8% as intended, and possibly raise the mash temp to 152. However, that recipe with the inefficiencies produced a great stout with good mouthfeel, despite the lower FG for the style.
Posted on 1/29/16 at 2:09 pm to BugAC
That looks really nice and I like the idea of coffee flavor too.
Since I am doing 1 gallon batches I am trying to keep to similar ingredients - I have a 10 lb bag of 2 row that will last me ~4 batces. Could I substitute the ~2.0 L two row malt for what I presume is 3.0L Pale Malt?
BTW - I started the trial version of beersmith last night and can already tell this will really help me in scaling down my recipes. My last IPA I did (and 3rd total batch) I miscalculated the water and it appears that it will be more like an Imperial IPA based on beersmith ABV and IBU calculations. No big deal though b/c this is why I started off with all grain and partly why i did 1 gallon batches. I want to play around with lots of different recipes/experiment and not really care if one of them isn't very good.
Since I am doing 1 gallon batches I am trying to keep to similar ingredients - I have a 10 lb bag of 2 row that will last me ~4 batces. Could I substitute the ~2.0 L two row malt for what I presume is 3.0L Pale Malt?
BTW - I started the trial version of beersmith last night and can already tell this will really help me in scaling down my recipes. My last IPA I did (and 3rd total batch) I miscalculated the water and it appears that it will be more like an Imperial IPA based on beersmith ABV and IBU calculations. No big deal though b/c this is why I started off with all grain and partly why i did 1 gallon batches. I want to play around with lots of different recipes/experiment and not really care if one of them isn't very good.
This post was edited on 1/29/16 at 2:13 pm
Posted on 1/30/16 at 4:06 pm to AubieALUMdvm
quote:
Since I am doing 1 gallon batches I am trying to keep to similar ingredients - I have a 10 lb bag of 2 row that will last me ~4 batces. Could I substitute the ~2.0 L two row malt for what I presume is 3.0L Pale Malt?
Yes. Maris otter is an English version of 2 row that is a little darker roast. 2 row is perfectly fine.
quote:
want to play around with lots of different recipes/experiment and not really care if one of them isn't very good.
That's what it's all about. And with the coffee, I cold steeped 2 oz. of coffee in 2 cups of water overnight. Basically makes a concentrate.
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