| |
Main
Date: 16 Sep 2006 18:42:42
From: Adam Preble
Subject: Throwing leftovers into a brew: what is it?
|
I was cleaning out my homebrew closet and found some stuff I best use or
lose. What I see in Strangebrew right now is something that looks like
an American lager. It's a little darker than I normally make it, but I
always use a ton of adjuncts.
This is a partial mash recipe that will use up some old extract.
Mash:
5# American 6-row
8oz Caramunich (~10 mo. old)
4oz Special B (~10 mo. old) assuming 135L
1oz Moravian Black 400L
Will be doing a double mash to get a dry beer. I am thinking 144F in
one, 158F in the other, then mix together to get 146F with extra water
if needed to home it. Batch sparge with 168F water.
In boil, I will add:
1.5# Wheat DME
8oz Extra light DME
8oz corn sugar
4oz Molasses
I have a 1oz packet of Cascade hops that has been in its bag at room
temperature for almost a year. I was thinking of FWH half of it and put
the remaining half at 60 minutes. It was 5.8% AA but I assume it's 4.5%
now. I'm thinking putting in the hops for the full boil like that
should get out any cheese flavor it might have.
StrangeBrew assumes FWH bittering contribution is the same as boil for
the same time, but I decided to halve it in the software. I estimate
14.2 IBU from this.
So the parameters right now:
Efficiency: probably 76% (higher than usual since I'm using more water
to less grains in sparge)
Attenuation: Expecting 80% due to double mash
Alcohol: 4.8% ABV
IBU: 14.2
Color: 9.4 SRM
What does 9.4 SRM really look like? I'm hoping to get a slight touch of
red but I don't think this is enough. I guess I could always get
another pound of a light crystal malt.
|
|
| |
Date: 16 Sep 2006 19:18:08
From: neal
Subject: Re: Throwing leftovers into a brew: what is it?
|
Call it Leftover American Swartzbier.
|
| |
Date: 16 Sep 2006 18:49:50
From: Adam Preble
Subject: Re: Throwing leftovers into a brew: what is it?
|
I forgot to mention fermentation. I planned to ferment at 55F using
White Labs Czech Budejovice (spelling?), and lager for a month.
Also, I think I would add an ounce of some old Irish Moss to the boil.
This is for a 5 gallon batch after secondary is done.
|
| | |
Date: 16 Sep 2006 21:29:09
From: Artarius
Subject: Re: Throwing leftovers into a brew: what is it?
|
man I would make a BOCK out of that whatever bock yeast to use
"Adam Preble" <rockobonaparte@hotmail.com > wrote in message
news:iHXOg.2098$LH2.358@tornado.texas.rr.com...
>I forgot to mention fermentation. I planned to ferment at 55F using White
>Labs Czech Budejovice (spelling?), and lager for a month.
>
> Also, I think I would add an ounce of some old Irish Moss to the boil.
> This is for a 5 gallon batch after secondary is done.
|
| |
Date: 17 Sep 2006 18:30:56
From: Jerry Z
Subject: Re: Throwing leftovers into a brew: what is it?
|
Adam Preble wrote:
> I was cleaning out my homebrew closet and found some stuff I best use or
> lose.
<SNIP >
> Mash:
> 5# American 6-row
> 8oz Caramunich (~10 mo. old)
> 4oz Special B (~10 mo. old) assuming 135L
> 1oz Moravian Black 400L
> 1.5# Wheat DME
> 8oz Extra light DME
> 8oz corn sugar
> 4oz Molasses
<SNIP >
Special B has a very unique flavor that will produce characteristics
you wouldn't want in an American Lager (if you're brewing for the sake
of style guidelines). In those proportions, even a mere 4 ounces of
Special B is going to be the predominant flavor contributor among the
malts.
Special B plus molasses just screams out "DUBBEL" to me.
Culture yourself some yeast out of a bottle conditioned Belgian dubbel
or tripel (or buy a package of Belgian yeast from White Labs or
Wyeast), and add a little more malt for a great brew, not just
something you're doing to get rid of your leftovers. If you had another
4-6 pounds of base malt, you could make yourself a nice dubbel. If I
were in your shoes, I'd shell out the extra buck or two and buy some
DeWolf-Cosyns pale malt instead of American or grain of other origins
to supplement what I have on hand.
Jerry
|
|
