Concept Beers

[bconnery]

Beautiful.

By sour orange do you mean blood orange juice or is it something specific you've been buying?

It does give me some interesting thoughts about ruby red and some american hops too.

No it's a variety of citrus called a Rangpur Lime or Mandarin Lime. Intensely sour. Or at least that's what we've been led to believe by a little research.
There's a few trees in the valley where my folks live but we'd ignored them until one started to grow near the house.

I have no idea if this can be gotten anywhere else...

 

[manticle]

No it's a variety of citrus called a Rangpur Lime or Mandarin Lime. Intensely sour. Or at least that's what we've been led to believe by a little research.
There's a few trees in the valley where my folks live but we'd ignored them until one started to grow near the house.

I have no idea if this can be gotten anywhere else...

Worst come to worst I guess I could make up my own version using a variety of citrus fruits. Mandarin, tangello and lime or blood orange and ruby red or kaffir lime and navel orange.

I might try some cascade with a brew and see how we go. it might become my first experiment with lactobaccillus for extra sour.

 

[winkle]

No it's a variety of citrus called a Rangpur Lime or Mandarin Lime. Intensely sour. Or at least that's what we've been led to believe by a little research.
There's a few trees in the valley where my folks live but we'd ignored them until one started to grow near the house.

I have no idea if this can be gotten anywhere else...

My Acerola Ale is stepping up this year Ben, more fruit less malt & probably some Brett, so dry you'll fart dust

 

[HoppingMad]

i put the pumpkin in the mash and even doing it biab style i still lost a lot more water that wouldnt squeeze out than normal.after the boil there was also a lot more trub than normal and a shit load of cold break in the fermentor. the brew ended up about 5 litres short after all the losses! i used the proculture wood ale yeast and it fermented out in two days to fg. has been in the bottle 3 days and was carbed pretty nice when i tried one tonight.is this normal with this strain? any way with the carb in the bottle the spices are starting to smooth out and is turning into a nice drop now.just gotta keep the rest for xmas day now

Cool so you're on the BIAB. I'm straight AG.

Interesting you got such heavy trub on the ferment. Might have to make sure I use a fermenter with some headroom if it gets vigorous in there! Don't know anything about wood ale yeast - sounds interesting. I might ferment with the pumpkin mash in the fermenter and see how that goes, as the US recipe I have recommends it.

Oh, by the way guys, BYO magazine has an article on adding spices to beer in the latest issue. Here's a table with a list of spices and methods for those who want to take a regular brew and 'Concept' it up! :icon_cheers:

Brewspices Excel Sheet (xls)

Hopper.

 

[brettprevans]

Oh, by the way guys, BYO magazine has an article on adding spices to beer in the latest issue. Here's a table with a list of spices and methods for those who want to take a regular brew and 'Concept' it up! :icon_cheers:

Brewspices Excel Sheet (xls)

Hopper.

interesting spreadsheet. I hope in the article they made referance to some of the spices/herbs being poisonous and not to use them (eg wormwood). Radical Brewing has a great list, but the BYO article is great from the point of view that it gives indicitive amounts and additon times.

 

[boingk]

Sounds interesting, Winkle, wouldn't mind trying something like that.

On another note, just found my old recipe for chilli beer. This stuff was awesome from what I can remember, but didn't keep that well - 3 months and it started to turn nasty (might've been the plastic bottles I was using). Here goes:

3.7kg light liquid malt
20g POR @ 60min
100g Jalapenos @ 30min
10g Chipotles @ 30min
30g Tettnang @ 15min
10g Tettnang @ flameout.

Went bloody well with any Asiatic food, complemented it really well. Worth noting that I sliced and de-stemmed the jalapenos, then strained them before dumping into the fermenter. Dropped from 1.046 to 1.012, forget what yeast I used. Drank well from 2 weeks with a greenish, vegetal type aroma. Not unpleasant though, actually tasted very fresh. There wasn't much chilli 'heat' in it, rather the chillis came through as flavour; brilliant for hot weather.

Cheers guys - boingk

 

[brettprevans]

It occurred to me that this threads reads like it was something out of Radical Brewing by Mosher. Then it dawned on me....an AHB recipe book 'Beyond the BJCP: AHB guide to brewing outside the guidelines".

well ok maybe not a book but a wiki on tried and tested brews that challange the perception of what's normal.

 

[neonmeate]

i thought this thread would be about concept art beers, like john cage's 4.33 in brewing form eg
4:33

Selected Style and BJCP Guidelines
0- No Style Chosen

Min OG: 0.000 SG Max OG: 0.000 SG
Min FG: 0.000 SG Max FG: 0.000 SG
Min IBU: 0 IBU Max IBU: 0 IBU
Min Color: 0.0 SRM Max Color: 0.0 SRM


Recipe Overview
Wort Volume Before Boil: 0.00 l Wort Volume After Boil: 0.00 l
Volume Transferred: 0.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 0.00 l Volume Of Finished Beer: 0.00 l
Expected Pre-Boil Gravity: 1.000 SG Expected OG: 1.000 SG
Expected FG: 1.000 SG Apparent Attenuation: 0.0 %
Expected ABV: 0.0 % Expected ABW: 0.0 %
Expected IBU (using Tinseth): 0.0 IBU Expected Color: 0.0 SRM
Mash Efficiency: 0.0 % Approx Color:
Boil Duration: 0.0 mins
Fermentation Temperature: no degC


Fermentables
Ingredient Amount % When
No fermentables

Hops
No hops


Yeast
No Yeast

Water Profile
Mash pH: 0
pH Adjusted with: Unadjusted

Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0


Recipe Notes
Instructions: Set up a mashtun, kettle, chiller and fermenter. Then sit there and do nothing.

 

[Doc]

I'm still waiting for someone to make the Cock Ale.

Doc

 

[brettprevans]

I'm still waiting for someone to make the Cock Ale.

Doc

you make that one doc and serve it up at next years cops and then maybe we will have a chance of winning some comps/

 

[Fourstar]

Just about to mash out on my precious! :icon_drool2:


Black IPA
American IPA
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min
Brewhouse Efficiency: 68.0

Ingredients
4.50 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 76.9 %
0.50 kg Carafoam (Weyermann) (2.0 SRM) Grain 8.5 %
0.35 kg Carafa Special III (Weyermann) (470.0 SRM) Grain 6.0 %
0.30 kg Caramalt (Joe White) (17.3 SRM) Grain 5.1 %
0.20 kg Melanoidin (Weyermann) (30.0 SRM) Grain 3.4 %
30.00 gm Magnum [12.50%] (60 min) (First Wort Hop) Hops 45.2 IBU
40.00 gm Centennial [10.00%] (15 min) Hops 21.8 IBU
20.00 gm Centennial [10.00%] (0 min) Hops -
1.00 gm Baking Soda (Mash 60.0 min) Misc
2.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

Beer Profile
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 67.0 IBU
Est Color: 26.7 SRM

Mash Profile
Name Description Step Temp Step Time
Mash In Add 17.00 L of water at 70.6 C 65.0 C 60 min
Mash Out Add 12.00 L of water at 96.2 C 77.0 C 10 min

Notes
NaHCO3 and CaCl to mash
CaSO4 to boil

 

[schooey]

:lol:

I crack me up sometimes... I've done a double brew day today, first up was a trial run 23L batch of Choccy Porter for next years B&T (Yeah... I know, I'm keen as mustard) and as soon as I had it in the kettle, I mashed in my Dessert Beer Sticky for a three hour mash, yes folks that wasn't a typo, 3 HOURS... In the meantime I've had about 10 pints of Imperial Topaz faux Pils (Faux because the only yeast I had available was US-05)... and recirced a fair bit because I'm after some shit hot clarity...

So I ran the first runnings into the kettle, sparged and then ran that into the kettle and then took a Refrc reading before the three hour boil commences (Yeah, overkill maybe, but I figured it was the only way I could get decent extraction eficiency, and still end up with the sweet viscous wort I'm after at the end of the day..) and the refrac says 20.2% brix.. Holy shit Batman, I've gotten better efficiency than I expected from my crazy ass mash, and I still have three hours of boil to go.... Wonder what my final 10 Litres of wort will end up at...

Disclaimer: schooey is celebrating today, and is pretty well lubricated... if this concept beer comes out anywhere near what the original plan was, it has to be some kind of act of God that schooey doesn't really give much creedence to in the first place.. feel free to glaze over and ignore to your herts content....

 

[schooey]

So it's in the fermenter with the slurry from a 4L starter... ended up with 9.9L of extremely viscous wort that my refractometer tells me is 1.134, and my hydrometer tells me is 1.131.... so close enough to mission accomplished I reckon... ... Colour is actually lighter than I expected and I'll be God-Damned if it doesn't taste awesome on the way to the fermenter..... here's hoping...

 

[Doc]

you make that one doc and serve it up at next years cops and then maybe we will have a chance of winning some comps/

Someone will do it. Even Charlie P is all over Cock Ale

Doc

 

[HoppingMad]

interesting spreadsheet. I hope in the article they made referance to some of the spices/herbs being poisonous and not to use them (eg wormwood). Radical Brewing has a great list, but the BYO article is great from the point of view that it gives indicitive amounts and additon times.

Was no mention of it, not sure how much .2 of an ounce is? Maybe it's comparable to wormwood absinthe that still gets sold around the place.

Had read somewhere about brewing with a spice that's not actually on this xls list - valerian root. Reckon that stuff could be dangerous as it makes you drowsy and wanting to go to sleep! A real party stopper!

Hopper

 

[murrayr]

.2 of an ounce would only be 5.6 grams. you'd need a lot wore wormwood than that in a 20l batch for it to be dangerous...i'm happy to use 10-15 grams of it

 

[schooey]

So it's in the fermenter with the slurry from a 4L starter... ended up with 9.9L of extremely viscous wort that my refractometer tells me is 1.134, and my hydrometer tells me is 1.131.... so close enough to mission accomplished I reckon... ... Colour is actually lighter than I expected and I'll be God-Damned if it doesn't taste awesome on the way to the fermenter..... here's hoping...

Well I racked this off the yeast cake today... after 9 days it's chewed it's way down to 1.038. I'll leave it in secondary for a fortnight and see if it makes its way to the targeted 1.033. The sample out of the racking cane is.... I'm not really sure how to describe it... :blink:... Big alcohol, big dried fruits, some sherry in the background, sticky and sweet... Rocket fuel does come to mind there, hopefully that will mellow with age..

I think I'm definitely going to go with the single malt option now, and another third with a brandy and the other third with something on some oak... Ageing is going to be my friend here I think... The experiment continues..

edit: I must add, if you are considering doing a high alcohol beer like a belgian tripel or a RIS, I would highly recommend this WY9093 yeast. It's an awesome worker and throws a very handsome profile at mid twenties temperatures...

 

[petesbrew]

Currently planning a Belgian Rye Blonde for this weekend. First time I've used Rye, but from what I read, the spicyness could work well.
Recipe's in the DB, so if anyone has any comments or criticism, go for it.

 

[Thommo]

Sounds good Pete. I subbed the Wheat in Dr Smurto's GA on the weekend for some Rye, just for something a bit different.

 

[drsmurto]

Sounds good Pete. I subbed the Wheat in Dr Smurto's GA on the weekend for some Rye, just for something a bit different.

Scary. :blink:

You have a camera in my computer room?

I was playing around on beersmith last night and did the same thing whilst making up a few different golden ale recipe ideas.......