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Crowd Pleasing Brown Ale Recipe Suggestion
lambertjp wrote:
Sorry, the sanitizing comment was the new guy's attempt at a joke...
All is safe and clean and in the fermenter
Its all good.
brechez wrote:
You'll need to look that up as I don't bottle enough to know what is norm and more
Ok man, I gotta ask, if you don't bottle, and you don't have a keg setup anymore, what do you do?
Do you drink it straight out of the fermenter?
bruguru wrote:
brechez wrote:
You'll need to look that up as I don't bottle enough to know what is norm and more
Ok man, I gotta ask, if you don't bottle, and you don't have a keg setup anymore, what do you do?
Do you drink it straight out of the fermenter?
I figured someone who pays attention and knows me enough would have to call me out.
For a little while I was just mixing some crystal 20 and WLP002 in a mason jar with some OJ and drinking it for breakfast. But that didn't last long...
I think I am in denial about the bottling thing. Back in November I bottled 8 cases for a party I was suppling. But I brewed up an all cascade American Brown ale that sat in primary for like 2.5 months because I didn't want to bottle it. It has been so cold I said F the bottling and I kegged the beer and I just leave the beer on the 3 season porch. Its cold enough to drink from and stay carbed right, but not so cold that it freezes. I don't have a fridge but I am relying on Mother nature to keep me from bottling right now.
So I am a lazy ass bottler that has to look up priming sugar amounts every time I bottle. I am a kegger at heart so I just refuse to commit my bottling process to memory.
Actually its the lack of a dedicated kegorator thats keeping me from brewing right now...(That and my supply water hose is burried under a 4 foot snow bank.)
I really need a fridge come the Spring.
But I am looking for a good deal on Craigs list. I don't want to come to a brew session empty handed! I would also like to host a session, but I want to be able to have a couple beers on tap before then too.
Yep on the craigslist. But when you see what you want, ya gotta move fast.
Yesterday I picked up a nasty old kegerator, with a brand new 5# CO2 tank, single faucet w/ sanke tap. They wanted $50, I gave $40, and it still has 500# of CO2.
I figure I can give away the fridge & still come out $130 ahead.
brewchez wrote:
I think I am in denial about the bottling thing. Back in November I bottled 8 cases for a party I was suppling. But I brewed up an all cascade American Brown ale that sat in primary for like 2.5 months because I didn't want to bottle it. It has been so cold I said F the bottling and I kegged the beer and I just leave the beer on the 3 season porch. Its cold enough to drink from and stay carbed right, but not so cold that it freezes. I don't have a fridge but I am relying on Mother nature to keep me from bottling right now.
Hmmm, interesting. I don't have a fridge either, and I have asked Thirsty a few times on a different thread if 55 f was cold enough to keg. All I got from him was laughter and really kinda emasculating me, it was really quite hurtful.
So, what do you say, can I force carb at 55F, or am I stuck naturally conditioning until I get a fridge?
bruguru wrote:
brewchez wrote:
I think I am in denial about the bottling thing. Back in November I bottled 8 cases for a party I was suppling. But I brewed up an all cascade American Brown ale that sat in primary for like 2.5 months because I didn't want to bottle it. It has been so cold I said F the bottling and I kegged the beer and I just leave the beer on the 3 season porch. Its cold enough to drink from and stay carbed right, but not so cold that it freezes. I don't have a fridge but I am relying on Mother nature to keep me from bottling right now.
Hmmm, interesting. I don't have a fridge either, and I have asked Thirsty a few times on a different thread if 55 f was cold enough to keg. All I got from him was laughter and really kinda emasculating me, it was really quite hurtful.
So, what do you say, can I force carb at 55F, or am I stuck naturally conditioning until I get a fridge?
You can force carb at 80F!!! but you need to use higher pressure to do it. The problem I am going to have with my porch setup right now is that the temperature fluxes will screw with the dissolved CO2 in the beer. It just means that I need to either drink it faster, or drink it when the temperature has been stable for a couple days. I am leaning towards the former.
Thanks to all who helped me with this recipe. I just broke open the 1st bottle to do a pre-party tasting a week in advance and was extremely happy with the results.
It had a nice color, deep brown with reddish hints and extremely clear. The beer itself was extremely smooth and malty, sweet with hints of fruit on the finish.
My only mistake was steeping the specialty grains up to 185 degrees, thus lowering the alcohol percentage, mine came out around 3%. I'm not upset about this though, as we're serving a party so it will be great beer and easy to drive home from...especially if you indulge.
Thank you all so much, this is an amazing community.
Jonathan
lambertjp wrote:
Thanks to all who helped me with this recipe. I just broke open the 1st bottle to do a pre-party tasting a week in advance and was extremely happy with the results.
It had a nice color, deep brown with reddish hints and extremely clear. The beer itself was extremely smooth and malty, sweet with hints of fruit on the finish.
My only mistake was steeping the specialty grains up to 185 degrees, thus lowering the alcohol percentage, mine came out around 3%. I'm not upset about this though, as we're serving a party so it will be great beer and easy to drive home from...especially if you indulge.
Thank you all so much, this is an amazing community.
Jonathan
Glad the recipe worked out for you and I hope the party is a success.
I don't see, however, how steeping specialty grains to high results in low ABV. But that doesn't matter.
Cheers.
brewchez wrote:
Brewski wrote:
BTW- When I plugged all this into Beer Smith I assumed a partial mash at around 150F for around 30 min. I'm not sure if you will get fermentables out of your grains if you steep at a temperature higher than 160F.
I switched the style to pure extract brewing & lost 1% ABV.
Correct me if I'm wrong, BrewchezYou'l get some fermentables at 160, but with the high temp they'll be predominantly longer chain sugars (i.e. less fermentable). The high temp will likely start to denture some of the enzymes so there would be an incomplete conversion leading to some starch carried over too I would imagine.
But of you plugged the recipe I put up there is nothing to mash, so what is the question again???
The recipe I formulated was for a simple extract with grains... grains to be steeped.
I used to simply steep my grains in 150-160F water for 20minutes or so...no mashing going on because there is no enzymes OR sugars to convert in a little crystal, biscuit and chocolate malt.
That's why I thought boiling too long would reduce the fermentable sugars, based on this reply...
I guess the point is that chocolate and crystal specialty grains have little to no starch to convert to sugar. But what ever might be available would have to be mashed with base malt in the 150 - 158F range.
But all this being said, I'm glad that your brew turned out well. The point of the whole hobby/obession is to make good beer that your enjoy. Sharing is ok, but I wouldn't get too expansive with it, there are a lot of folks that are delighted to drink Your Beer and tell you how wonderful it is, and you are. Then, all your beer is gone, and you're left alone, with empty bottles.
lambertjp wrote:
That's why I thought boiling too long would reduce the fermentable sugars, based on this reply...
Good call and recollection.
So you get very little fermentables from specialty malts, especially in the amount that the recipe calls for them.
So no worries there.
It was a lighter gravity beer by design to keep it "crowd pleasing".
Cheers
Actually this is my reply to Brewski's comment about the steeping/mashing thing. Maybe I wasn't clear before.
brewchez wrote:
The recipe I formulated was for a simple extract with grains... grains to be steeped.
I used to simply steep my grains in 150-160F water for 20minutes or so...no mashing going on because there is no enzymes OR sugars to convert in a little crystal, biscuit and chocolate malt.
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