What would you brew?
- Thread starter chadkarol
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motorneuron
Well-Known Member
It looks like you have mostly base malts there, which would point toward a light beer. And you've got a bunch of Belgian ingredients. Plus it's summer, when saison yeasts do very well. So it seems to me like the clear choice would be a simple and classic saison based on the pils and Vienna, with a dash of caramunich for depth of flavor if you want. Shouldn't need any sugar if you use 3711, which attenuates like crazy. Hop with Hallertauer.
You can use the 3711 to make other stuff too with the pils and pale, such as dubbel, tripel, a Duvel clone, etc. But it will attenuate a ton, so you have to be careful.
As for the Irish and American ale yeasts, you don't have any British Isles or American base malts (plus you need temperature good control this time of year).
You can use the 3711 to make other stuff too with the pils and pale, such as dubbel, tripel, a Duvel clone, etc. But it will attenuate a ton, so you have to be careful.
As for the Irish and American ale yeasts, you don't have any British Isles or American base malts (plus you need temperature good control this time of year).
te-wa
Well-Known Member
why not use the pilsner/pale w/ citra and rose hips for a 5% american pale?
sptaylor70
Well-Known Member
You could try a Vienna-ish ale:
9 lbs. Vienna malt
0.5 lbs. CaraMunich
0.5 oz. Willamette - 60 minute boil
1.0 oz. Hallertau - 60 minute boil
American ale yeast
OG 1050, FG 1013, IBU 20, SRM 9. It's not quite according to Hoyle, but I think that it would work for a late summer beer.
You could then brew an English IPA/American PA:
6 lbs. Pale 2-row
5 lbs. Vienna
1.5 oz. Citra FWH
Irish ale yeast
OG 1059, FG 1015, IBU 43, SRM 6. My local brewpub has something along this line (but Cascade hopped).
9 lbs. Vienna malt
0.5 lbs. CaraMunich
0.5 oz. Willamette - 60 minute boil
1.0 oz. Hallertau - 60 minute boil
American ale yeast
OG 1050, FG 1013, IBU 20, SRM 9. It's not quite according to Hoyle, but I think that it would work for a late summer beer.
You could then brew an English IPA/American PA:
6 lbs. Pale 2-row
5 lbs. Vienna
1.5 oz. Citra FWH
Irish ale yeast
OG 1059, FG 1015, IBU 43, SRM 6. My local brewpub has something along this line (but Cascade hopped).
MrOH
Well-Known Member
Hop-bursted Farmhouse IPA
8# Pale malt
3# Pils
.5# caramunich
1oz citra 20min
2oz citra 10min
4oz citra FO
3oz citra DH
3711
8# Pale malt
3# Pils
.5# caramunich
1oz citra 20min
2oz citra 10min
4oz citra FO
3oz citra DH
3711
OP
OP
chadkarol
Well-Known Member
MrOH said:
I brewed today and pretty much did this, although went with less hops and maybe more like a French saison.
On to thinking about my next brew. I'm thinking a German beer of sorts. An ale though and not a lager. I have the kolsh malt. I'm thinking I'll have to get some hops and yeast. Maybe adjuncts. Any suggestions?
