BeerBorg

Kealia wrote:Are you making something like Crabbies?

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Don't know what that is, but my LHBS had this on tap for Big Brew Day and it was a nice refreshing crisp ginger ale flavor that balanced out nice with the malt. I upped the grain bill evenly to bump ABV a bit. I used:

3 lbs Brewers Malt
1.5 lbs Aromatic Malt
.75 Lactose
1.5 lbs Clover Honey @ 12
3 oz Chopped Ginger @ 12
1 oz German Spalt @ 45
WLP 029 with 1.2 L starter

Mashed @ 152 for 60
60 minute boil
Next Sunday I will add another 2 oz Chopped Ginger to the fermenter.

Interesting - sounds tasty.
Crabbie's is a commercial Ginger Beer that's really tasty. It sounds like you've already tried this so you know it's good.

I am planning a brew day for tomorrow.
I'll be brewing what I am calling an "American Rye".

I once brewed a "Roggenbier" that, to my surprise, was really popular. The grain bill was 50/50 Munich/Rye, low IBU bittering addition only, fermented with wheat yeast.

This "American Rye" is a take off on that recipe:
5.0 Rahr Pale Ale malt
5.0 Weyermann Rye malt
0.3 Columbus (17.5) at 60 min
US05

QBrew suggests:
OG 1.046
ABV 4.4
IBU 20
5.5 gal

The_Professor wrote:I am planning a brew day for tomorrow.
I'll be brewing what I am calling an "American Rye".

I once brewed a "Roggenbier" that, to my surprise, was really popular. The grain bill was 50/50 Munich/Rye, low IBU bittering addition only, fermented with wheat yeast.

This "American Rye" is a take off on that recipe:
5.0 Rahr Pale Ale malt
5.0 Weyermann Rye malt
0.3 Columbus (17.5) at 60 min
US05

QBrew suggests:
OG 1.046
ABV 4.4
IBU 20
5.5 gal

And when you drink the last of it, will you sing, "bye bye, I miss my American rye?"

I love me some Roggenbier like substances. I've brew something like one at least once every year for the last 3 or 4 years.

mashani wrote:I have 3 empty fermenters. I suck.

I have 3 3 gals, a BD conical, 7ish Mr.B barrels, a 7.5 gallon bucket, 2 5 gallon buckets, and a couple of 1 gallon jugs... all empty. Only one 1 gallon cider currently fermenting. I suck worse. Considering a "clear the pantry" brew day tomorrow. I have plenty of hops and yeast on hand, and 6lbs of wheat DME and 3lbs of pale DME, but no base grains to speak of, so it might be an old fashioned extract and steeping grains kinda day, just like old times. I'm thinking about a wheat IPA, or maybe a funk beer. Hmm... decisions.

Yeah, I can understand. Due to the summer heat, I've got one 5G recipe, the simply beer ipa from midwest, in a 6.5G bucket in my coolbrewing bag along a 3L frozen bottle. Everything else is sitting empty awaiting cooler temps.

This! SWMBO's favorite recipe by me!
Warm day (93F) with BBQ chicken on the Weber later!
Lovin' it!


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Welcome Back Porter
Brewer: JohnEC
Asst Brewer:
Style: Other Smoked Beer
TYPE: All Grain
Taste: (30.0) 3 weeks later after two blowouts, very tasty! Roasty and smokey!

Recipe Specifications
--------------------------
Boil Size: 8.72 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.080 SG
Estimated Color: 44.9 SRM
Estimated IBU: 30.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 55.1 %
2 lbs Biscuit Malt (23.0 SRM) Grain 2 11.6 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 5.8 %
1 lbs Carafa II (412.0 SRM) Grain 4 5.8 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 5 5.8 %
1 lbs Smoked Malt (9.0 SRM) Grain 6 5.8 %
1 lbs Victory Malt (25.0 SRM) Grain 7 5.8 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 8 4.3 %
1.00 oz East Kent Goldings (EKG) [5.00 %] - Firs Hop 9 18.9 IBUs
1.00 oz East Kent Goldings (EKG) [5.00 %] - Boil Hop 10 11.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 17 lbs 4.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 21.56 qt of water at 168.2 F 156.0 F 75 min

Sparge: Batch sparge with 2 steps (1.04gal, 4.36gal) of 168.0 F water
Notes:
------
Kegged 5 gallons and bottles 6 Grolsch bottles to share!

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

1lb smoked malt......that sounds tasty!

Beer-lord wrote:1lb smoked malt......that sounds tasty!

It actually ended up being 1.3 lbs...found some leftover from my last incarnation of this recipe.
That one had about 1.6 lbs in it because the grains were about 2 months old
and I was afraid the flavor had diminished. It was a touch too smoky for my taste.

Kelia found Crabbies and had this w/e it is very good a bit spicy but good. I'm hoping mine comes out similar with the ginger flavor but not as spicy.

Bottled and kegged Bubs' Pale Wheat Xtra today. Beer going into the wand looked pretty clear for a wheat beer. I'm anxious to pour one into a glass, whether from the keg or from a bottle, just to see if the clarity held up.

The aroma was as tropical as it can get, minus coconut or guava or something else like that. Tons of grapefruit, orange, mango, passion fruit, lemon, even picked up a bit of white grape and kiwi. And it didn't smell of strong alcohol either so hopefully it goes down as smooth as it seems to be.


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I did get the "American Rye" brewed today.

OG looked good. QBrew suggested 1.046, I got 11.0 brix (1.045).

If things work out I will make this brew a bit of a "hurry up" brew and try to bottle it at two weeks if it seems to have fermented well. Maybe drinking it during the end of August.

I used my somewhat new grain mill for the first time on a larger grain bill (10 lbs) using a drill for power. That, of course, works very nice. Another 5 or 10 years and I might even have a real mash tun, chiller, and kegs.

11 gallons of a Rye IPA about to get started before the heat gets totally disgusting! Looking to hit 1.066 OG and 1.25 oz Nugget at 45, with the remaining 11 ozs of HBC 438 and Amarillo from 20 in and whirlpool for about 20 minutes.

Brewed up the Beer.Simply Beer stout this morning, with 3#of rye and an extra .25# of chocolate malt. And it only took 3.5 hours with cleanup. Woohoo!