BeerBorg

Is this gonna be different? I'm trying to use some of the specialty malts I've had sitting around and want to brew something smaller so that when I get back from Asheville, I can have something to relax my taste buds. But it will still be hoppy for a pale but that's just me.

I'm going to do 11 gallons and do half with 007 and half with 001 then dry hop each differently. I've thrown out most of what I've learned in this one, using a higher percentage of specialty malts than I normally do and 2 that I've not used before. Hey, it's only beer.
I'll decide the dry hops to be used this weekend when I'm getting things ready. I'll use of some of the smaller amounts of things I have that are getting a bit old now.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Tale of Two Frankenpales
Brewer: Paul
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 11.94 gal
Post Boil Volume: 11.44 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 10.50 gal
Estimated OG: 1.057 SG
Estimated Color: 11.0 SRM
Estimated IBU: 63.1 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 76.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 65.2 %
5 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 2 21.7 %
2 lbs Crystal, Medium (Simpsons) (55.0 SRM) Grain 3 8.7 %
8.0 oz Caramunich III (Weyermann) (71.0 SRM) Grain 4 2.2 %
8.0 oz Carared (Weyermann) (24.0 SRM) Grain 5 2.2 %
1.00 oz Chinook [13.00 %] - First Wort 60.0 min Hop 6 24.0 IBUs
1.50 oz Galaxy [14.00 %] - Boil 20.0 min Hop 7 21.3 IBUs
1.50 oz El Dorado [15.00 %] - Boil 10.0 min Hop 8 13.7 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Boil 5.0 mi Hop 9 4.1 IBUs
1.00 oz Chinook [13.00 %] - Boil 0.0 min Hop 10 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 23 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 54.50 qt of water at 160.3 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Let us know how it works out.
I'm currently considering a Belgian Leftover Ale, or a Substitute Rye Pale, to use up some ingredients.

I have a butt-load of specialty grains. Not a ton of each but 12-15 different kinds and a few pounds of each. They are sealed and airtight but paid for and I just have to find a way to use some.
Got a deal on the British Pale and had to use that as well.
It'll be beer and it will be consumed.
I have been in a huge rye mode lately so I say make that.

The British pale malt is going to bring a little different malt flavor than the US 2 row, I would say closer to Maris Otter?

Beer-lord wrote:I have a butt-load of specialty grains. Not a ton of each but 12-15 different kinds and a few pounds of each. They are sealed and airtight but paid for and I just have to find a way to use some.
Got a deal on the British Pale and had to use that as well.
It'll be beer and it will be consumed.
I have been in a huge rye mode lately so I say make that.

I like to keep a couple of pounds of different crystal malts, roast malts, Munich, biscuit and a sack of two row on hand. I tend to buy Maris Otter and pilsner in 10# bags. But the odd ends are ounces of aromatic, candy syrup and such. I'm drinking the end or a really good Belgian Pale and tempted to make more, I might. That liquid yeast won't keep forever. But I'm thinking I haven't had a Rye for a while. And an Irish Red is on deck for St Patrick's Day. So many brews, so little time.

Dawg LB Steve wrote:The British pale malt is going to bring a little different malt flavor than the US 2 row, I would say closer to Maris Otter?

That's what I am hoping for anyway. I know it's not a specialty malt but it's special to me.

John Sand wrote: I like to keep a couple of pounds of different crystal malts, roast malts, Munich, biscuit and a sack of two row on hand. I tend to buy Maris Otter and pilsner in 10# bags. But the odd ends are ounces of aromatic, candy syrup and such. I'm drinking the end or a really good Belgian Pale and tempted to make more, I might. That liquid yeast won't keep forever. But I'm thinking I haven't had a Rye for a while. And an Irish Red is on deck for St Patrick's Day. So many brews, so little time.

I think I should quit work and brew beer full time. Not to sell, just to brew and drink. That would be my dream occupation.

Different yeasts and different dry hops should make them different enough.
12% specialty malts is higher than I would normally go, but like you said: It's just beer, right?

Same here. I try to keep any crystal to less than 8% and usually 5%. But, I'm a rebel and think the 2 different 2 rows will be able to absorb any sweetness. I may mash lower anyway to keep it a bit drier.

Got an opinion question though I think I know the answer.
Since I brewed this batch Sunday and may not have time to keg it before going to Asheville on the 4th, I thought I will dry hop on the 14th day, then the day I leave, cold crash. Basically, isn't it better to let it sit at cold crash temps than normal temps for a few extra days?
I may have time to keg these but not dry hop AND cold crash unless they finish uber early (which they might since they both took off immediately). Gonna take a reading at 7 days and see where I'm at but I was hoping for others to back up my thoughts to put me at ease.
Please opine.

I would dry hop it then crash it the day you leave. Let it sit at the cold crash temps for a few days. It's not going to hurt it at all.

Yep, hop and crash.

+2

See, I was right. Let's not forget this first time that I'm right. Well, as far as my wife is concerned, I'm always right.
I may still try to get these kegged before the trip depending on the gravity of the situation. (I would pack them in on comedy stand up night).

Just checked the gravity on these 2 and the 001 came in right where the recipe said it should 1.103 and the 007, which does not attenuate as well, at 1.107. I'm thinking I may just dry hop tomorrow and cold crash Friday and keg Sunday or Monday and that way, these will be ready when I get back. Yeah I know, 14 days is fast but if done, its done.
That means the 001 is 75% attenuated and the 007 is 70% and White Labs shows 75-80% for 001 and 70-80% for 007. I usually get crappy attenuation when using 007 so these numbers aren't bad. The rest of the yeast should clean up while it's dry hopping and yes, I know I'm impatient but is that bad if I admit it?