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shipwreck brown ale
3.3lbs muntons extra light liquid
1lb muntons extra light dme
1/2 lb mjuntons light dme
1 oz UK Phoenix 10 aau
1 oz liberty 4.3 aau
.25lb crystal 80
.25lb dingmans biscuit
.50lb roasted barley.
1tsp irish moss
I call this one shipwreck, because I messed up, this was supposed to be a cream ale, but I picked up .50 of roasted barley, instead of the honey malt. (They where right next to each other, and I guess when I put the lids back, i mistakently grabbed the roasted barly.) They look an awful lot alike, so i'm trying not to blame myself, but now what was supposed to be a great light ale for a 4th of july party, is now brown, oh well.
Typical 1 hr boil added 1oz of phoenix for 60 min
1/2 oz liberty for 30 min
1/2 oz liberty for 2 minutes
1tsp irish moss 20min
woops, forgot 1.042 og on this one.
bruguru wrote:
3.3lbs muntons extra light liquid
1lb muntons extra light dme
1/2 lb mjuntons light dme
1 oz UK Phoenix 10 aau
1 oz liberty 4.3 aau
.25lb crystal 80
.25lb dingmans biscuit
.50lb roasted barley.
1tsp irish moss
I call this one shipwreck, because I messed up, this was supposed to be a cream ale, but I picked up .50 of roasted barley, instead of the honey malt. (They where right next to each other, and I guess when I put the lids back, i mistakently grabbed the roasted barly.) They look an awful lot alike, so i'm trying not to blame myself, but now what was supposed to be a great light ale for a 4th of july party, is now brown, oh well.
Typical 1 hr boil added 1oz of phoenix for 60 min
1/2 oz liberty for 30 min
1/2 oz liberty for 2 minutes
1tsp irish moss 20min
What kind of yeast?
DC
yikes, i'm just forgetting everything. safe ale 33 for the yeast. I've used it before, and I like the way it settles out. I think it ferments pretty dry, and I like that in the summertime.
bruguru wrote:
I call this one shipwreck, because I messed up, this was supposed to be a cream ale, but I picked up .50 of roasted barley, instead of the honey malt. (They where right next to each other, and I guess when I put the lids back, i mistakently grabbed the roasted barly.) They look an awful lot alike, so i'm trying not to blame myself,
Honey malt and roasted barely look alike???
Either you are still going to have a light colored beer, or all your honey malt ales have been dark too.
brewchez get off my back will you god damnit, I made a mistake, this is why no one likes lab guys. Ha ha
Yea, I know, I know they only thing that they have in common is that they can both go in beer. The more I think about it, I think I just went by the lids, like someone put the wrong lid back on the container, oh well, i'm sure it will be fine.
On a better note, I was running out of time yesterday, and had to cut the cooling process down. I pitched the yeast at 100f, and was worried that I killed them all. I went to the house today, to check on it, and the airlock had blown right off. That never happned to me before, and it makes me question my reading of 1.042 og. Maybe there was to much gunk in my sample? I cleaned it up, stuck a tube in it, and a bucket with water/bleach. I'm sure it will be fine, but has anyone had this happen with a normal amount of malt, and then a blow off? Maybe the pitching temp had somthing to do with it?
ahhh, I just remembered having that sample at 100f would throw off the og. Hmmmm carry the 2 divide by the constant gravity, remembering that it is a leap year. Ok damnit, I give up. Hey lab guy hook me up.
If you took your sample at 100f then you can add .002 to .003 for every 10 degrees above 60 to the OG measurement so if it was 1.042 as you said your reading might actually be 1.048 to 1.054.
DC
bruguru wrote:
ahhh, I just remembered having that sample at 100f would throw off the og. Hmmmm carry the 2 divide by the constant gravity, remembering that it is a leap year. Ok damnit, I give up. Hey lab guy hook me up.
Oh!!! SO now you need the lab guy.
deafcone wrote:
If you took your sample at 100f then you can add .002 to .003 for every 10 degrees above 60 to the OG measurement so if it was 1.042 as you said your reading might actually be 1.048 to 1.054.
Yeah what he said, 1.048.
any off flavors from pitching that high in temp?
bruguru wrote:
any off flavors from pitching that high in temp?
Probably some. Depends on the yeast and how long it fermented like that.
Definately and increased ester load so expect some higher then usualy fruitiness.
Actually, that sounds pretty good. My fermenter is at 65f now, so I only pitched at 100, because I was short of time. As long as it's not mediciney I can drink it.
bruguru wrote:
Actually, that sounds pretty good. My fermenter is at 65f now, so I only pitched at 100, because I was short of time. As long as it's not mediciney I can drink it.
Only time will tell.
This ended up tasting very good. I took an fg reading, and it's 1.010, 2 days in a row, no fruity esters at all and a dry finish. The phoenix give it a nice taste, as I had never used Phoenix before, I was pleasantly suprised. The ale is brown, but bordering on amber, as you can clearly see through it. I let you know how it turned out after the 4th of july cook out.
Just chilled one down for a few days, and cracked it today, it was very good. Very light tasting, with a hint of black licorice. I'm wondering if the licorice taste is from the roasted malt, or pitching the yeast at 100F, either way it came out great can't wait to pass it out.
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