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Suggestions for a quick brew?!?!?!?
I am looking for a quick n easy light ale that's ready to go in a short amount of time. I still want to brew my normal stronger beers but I need a filler to keep me out of the stuff that needs to condition longer. So I am looking for something I can can brew every 3 or so weeks to keep me in homebrew while my "better" beers have a chance to get... well, um... better.
I brew a lot of light ales to drink while I let my bigger beers condition. I find that I brew a lot of american pale ales, and american wheats. Both of these types of beers tend to ferment out in about 10 days, and then its just a few days to build up carbonation. If you would like a good "base" recipe for either let me know. I have brewed these a lot and have begun to play with different yeast, hops and grains but the base of the recipe is pretty darn good.
I'd like to take a look at the wheat...still haven't had a chance to do one of those yet.
For the American Wheat I use 6 pounds of wheat malt LME, sometimes I use some different crystal malt (10L, 20L or 40L) or cara-pils. If I use them I use between 1/4 lb to 1/2 lb. Occasionally I use biscuit malt or rye to add a "little flair". For hops I play around but usually stick to 1 oz at 60 min. Cascade, Saaz, Tet, or Willamette are ones I use a lot. For yeast I use American Ale 1056.
This guideline is also good for a fruit beer base. Add in one or two bottles of fruit extract and you have a fruit beer.
Thanks.
I recommend brewing up an ordinary bitter, 1035OG. I think I have posted the recipe int eh past.
Really easy to brew and a really fast to ferment and be done for drinking.
Its my regular house brew.
I'll second that, an Ordinary Bitter is a great beer, easy and quick.
With a good enough pitch and healty oxygenation you can brew and be drinking an ordinary bitter in less than 10 days.
Of course you have to be kegging though inorder to carbonate.
Or pour it flat into a pitcher and tell your friends you just drew it off the cask in the basement!
you might even try adding a pound or two of honey to the recipe, brewskinewbski.
(as i laugh into my sleeve)
Just for that I won't be posting my results of my latest experiment. It involves avacado honey, buckwheat honey and fire weed honey in three identical brews to see what tastes like what.
I'll look into a bitter. That sounds right up my alley.
brewskinewbski wrote:
Just for that I won't be posting my results of my latest experiment. It involves avacado honey, buckwheat honey and fire weed honey in three identical brews to see what tastes like what.
I'll look into a bitter. That sounds right up my alley.
Bitter's don't have honey in them, not sure if you'd like that recipe.
come on now, brewskinewbski!
you can not deprive us of you conclusions... in the name of science have mercy.
i don't know if i would do that bitter, that could be an odd flavor profile with the bitter vs. honey. kind of bitter-sweet.
krausenator wrote:
come on now, brewskinewbski!
you can not deprive us of you conclusions... in the name of science have mercy.
i don't know if i would do that bitter, that could be an odd flavor profile with the bitter vs. honey. kind of bitter-sweet.
OOOOOHHH!!!!
New style American Bitter-Sweet.
Now Brewskinewbski has to brew it, win awards for it, then lobby the BJCP to recognize his new style.
Another style to consider is american pale ale. It is basically the american equivalent of bitter with more hop flavor. It is also really refreshing and easy to drink.
I would assume that the bitter aspect of a bitter beer comes from the hops. If I were to attempt a bitter-sweet I'd vote for less bitter. Because honestly honey is a pretty subtle flavor.
Here is a fact from experience for you wiz kids though. If you want to actually taste the honey you should include it in your secondary. Adding it in the primary, boil or flame out, mutes a lot of the honey notes.
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