beer ASK WHEEBZ
- Thread starter frydad4
- Start date
That sounds wicked cool Wheebz! I CAN NOT wait to taste your concoctions!!!!!
You're like a beer poet!
The Bard of Barley! hahahahahahaha
You're like a beer poet!
The Bard of Barley! hahahahahahaha
Wheebz,
I found this on a website as a clone for Rogue's Hazelnut Brown Nectar. What do you think about it? Is it missing anything besides yeast? Also, what yeast would go well with it?
5 lb Briess CBW Brewers Gold Dry Malt Extract
Specialty Grains: .5 lb Brown Malt .5 lb
Crystal Malt 75L .5 lb
Crystal Malt 120L
.25 lb Chocolate Malt
Bittering Hops: .5 oz Perle Pellet Hops
Flavor Hops: .5 oz Perle Pellet Hops
Aroma Hops: .5 oz Liberty Pellet Hops
Specialty Ingredient: 2 oz Hazelnut Natural Flavoring
4oz Corn Sugar for priming
Makes 5 US Gal of Premium Rogue Hazelnut Brown Nectar
I found this on a website as a clone for Rogue's Hazelnut Brown Nectar. What do you think about it? Is it missing anything besides yeast? Also, what yeast would go well with it?
5 lb Briess CBW Brewers Gold Dry Malt Extract
Specialty Grains: .5 lb Brown Malt .5 lb
Crystal Malt 75L .5 lb
Crystal Malt 120L
.25 lb Chocolate Malt
Bittering Hops: .5 oz Perle Pellet Hops
Flavor Hops: .5 oz Perle Pellet Hops
Aroma Hops: .5 oz Liberty Pellet Hops
Specialty Ingredient: 2 oz Hazelnut Natural Flavoring
4oz Corn Sugar for priming
Makes 5 US Gal of Premium Rogue Hazelnut Brown Nectar
I ended up going with 7 lbs of DME and White Labs Pacific Ale Yeast. The local home brew shop only has WyYeast by special order at this location and the bossman there recommended a bit more DME to make it a bigger beer. What do you think brew master?
Also, I have been reading a lot about adding half the DME at the last 15 mins of boil or at flame out. What do you think about this?
Also, I have been reading a lot about adding half the DME at the last 15 mins of boil or at flame out. What do you think about this?
adding your DME at different times is pointless
throw it in at the beginning of the boil, the only tying you are using your DME for is fermentable sugars, and you want those alpha acids isomerized as much as possible with those sugars
and as far as a bigger beer, thats all fine and dandy, i like bigger beers myself, and it should actually come out to around 6% abv if it attenuates properly
i dont remember off the top of my head what hazlenut brown is, pretty sure its 6.2, but not possitive, so this should work out for you
throw it in at the beginning of the boil, the only tying you are using your DME for is fermentable sugars, and you want those alpha acids isomerized as much as possible with those sugars
and as far as a bigger beer, thats all fine and dandy, i like bigger beers myself, and it should actually come out to around 6% abv if it attenuates properly
i dont remember off the top of my head what hazlenut brown is, pretty sure its 6.2, but not possitive, so this should work out for you
So, I tried my first brew. It is an IPA and it fermented for 12 days and it has been bottled for 5 days, and since I am an impatient bastard I decided to try it tonight. It was as expected only lightly carbonated, but the part that I didn't like was the caramelized taste that it has. It is almost like an IPA raped a dunkelwiezen and out came my beer. It is not horrible, but definitely not what I was going for. Is this because the corn sugar has not all been used up by the yeast or did the sugars from the extract caramelize and produce this taste? How can I prevent this in the future, or do I just need to relax and let it do its thing for another week or two?
give me the ingredients and I can further let you know
but if its tasting like a dunkelweizen, then you probably have other problems than the recipe
dunkelweizen as in what, as in you get the banana and clove and vanilla you are supposed to get from the weizen yeast, or like a caramel almost butterscotchy taste, like buttered popcorn a little bit?
but if its tasting like a dunkelweizen, then you probably have other problems than the recipe
dunkelweizen as in what, as in you get the banana and clove and vanilla you are supposed to get from the weizen yeast, or like a caramel almost butterscotchy taste, like buttered popcorn a little bit?
Wheebz, should call this thread "Ask the Brew Master"
You asked for feedback before so since it's been a while here's what I remember
First, all of the beers were affected by some time spent fermenting too hot, above 90 degrees F
English Brown Porter - least affected came out malty and a perfectly bitter and not overly hoppy
Austrailan Ale - You called it in that there was a sharpness from the fussel alcohols produced when too hot but was still drinkable
Hard Cider - came out very dry, drinkable but I would have liked a touch of sweetness still in it. I thought about trying to backsweeten it but it was gone before I had a chance.
Really appreciate all your help and looking forward to the 13th when I'll get to sample some of the Masters brews
Cheers,
RM
You asked for feedback before so since it's been a while here's what I remember
First, all of the beers were affected by some time spent fermenting too hot, above 90 degrees F
English Brown Porter - least affected came out malty and a perfectly bitter and not overly hoppy
Austrailan Ale - You called it in that there was a sharpness from the fussel alcohols produced when too hot but was still drinkable
Hard Cider - came out very dry, drinkable but I would have liked a touch of sweetness still in it. I thought about trying to backsweeten it but it was gone before I had a chance.
Really appreciate all your help and looking forward to the 13th when I'll get to sample some of the Masters brews
Cheers,
RM