Horizon Comparative Brew

[pomsaleius]

Someone do an altbier.

Yep, OK. I'm up for that. Just getting a recipe together.
1. Carniebrew - English IPA (AG, BIAB)
2. Brouhaha - Germerican Pale Ale (AG, BIAB)
3. TimT - An incredibly surprising Pale Ale. AG. (Sort of BIAB - though more BIAR - Brew In A Rag).
4. Kevin H - Altbier (AG BIAB)
Anyone want to pair up? Still open to offers.

 

[carniebrew]

PS: is Carniebrew allowed to call his an English IPA? All those German hops! Surely it should be a German IPA. What would BJCP say about this?? (I'll leave that for manticle to respond to... )

Bloody style purists! I wondered how long it'd take.. You're right of course, I shouldn't call it an English IPA per se. My recipe was inspired by something I read in Stan H's "Hops", where he mentioned that a brewery had won best beer in the category of English IPA with a beer brewed using only Hallertau Mittelfruh. I've been wanting to brew an IPA with noble hops ever since. Given Select was bred using Hallertau I figured this was a good opportunity.

Maybe it would have been good to keep our exact recipes under wraps until after the tastings, to avoid any pre-judging! Let's change me to a Hybrid IPA.

1. Carniebrew - Hybrid IPA (AG, BIAB)
2. Brouhaha - Germerican Pale Ale (AG, BIAB)
3. TimT - An incredibly surprising Pale Ale. AG. (Sort of BIAB - though more BIAR - Brew In A Rag).
4. Kevin H - Altbier (AG BIAB)

 

[pomsaleius]

OK, having sat down with books and spreadsheet, and with the G & G website in front of me, here's what I decided to do (next weekend at the earliest):
3.5Kg Breiss Pale
1.5 Kg Weyermann Caramunich
200g Wheat
200g Simpsons Pale Crystal

Step 50C for 20 mins, 65C for 30 mins and 70 for 30 mins (this seems to work well with my urn).

15g Horizon for 60 mins
20g Spalt for 30 mins
20g Spalt for 15 mins
20g Horizon in with the chiller
20g Spalt in with the chiller

Wyeast 1007 probably around 20 deg C for a week of primary then I'll play by ear.

And then I don't squirt CO2 in, I bottle-condition. So whether this is drinkable by the next meeting (if at all) we'll see.

 

[New_guy]

1. Carniebrew - Hybrid IPA (AG, BIAB)
2. Brouhaha - Germerican Pale Ale (AG, BIAB)
3. TimT - An incredibly surprising Pale Ale. AG. (Sort of BIAB - though more BIAR - Brew In A Rag).
4. Kevin H - Altbier (AG BIAB)
5. GDAH / New Guy - Dusseldorf Altbier

 

[going down a hill]

So this is a recipe I have scratched together. It says single infusion but I think a couple of steps will be the go and a decoction mash for the fun of it.

Dusseldorf Altbier
Dusseldorf Altbier

Recipe Specs
----------------
Batch Size (L): 28.0
Total Grain (kg): 6.500
Total Hops (g): 75.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 15.5 (EBC): 30.5
Bitterness (IBU): 47.9 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.200 kg Pilsner (49.23%)
1.300 kg Munich I (20%)
1.300 kg Vienna (20%)
0.600 kg Caramunich I (9.23%)
0.100 kg Carafa III malt (1.54%)

Hop Bill
----------------
35.0 g Horizon Pellet (10.9% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
20.0 g Select Pellet (4.9% Alpha) @ 30 Minutes (Boil) (0.7 g/L)
20.0 g Select Pellet (4.9% Alpha) @ 10 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
10.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
1.0 g Irish Moss @ 10 Minutes (Boil)
3.0 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 63°C for 90 Minutes.
Fermented at 14°C with Wyeast 1007 - German Ale


Recipe Generated with BrewMate

 

[technobabble66]

Looks great GDAH & KH!
GDAH: Is 10g CaSO4 correct? Seems a bit high, though I don't know much about salt additions yet.

 

[going down a hill]

Thanks, I think it'll go OK.I don't think I have ever used a yeast that is low in flocculation, I hope the cold conditioning will drop it all out

In regards to the gypsum that's fine by my ez water calculations.It's a 28 ltr batch of beer as well, I was thinking of putting more in but I pulled back.

 

[manticle]

Be aware 1007 is a persistent beast and needs extended cc to drop.
It's the only yeast for an alt as far as I'm concerned though.

 

[going down a hill]

Be aware 1007 is a persistent beast and needs extended cc to drop.
It's the only yeast for an alt as far as I'm concerned though.

Yeah I've been looking at the kolsch yeasts available and most don't attenuate enough for the dry finish that the Alt needs.
Btw, How long did it take for the yeast to drop for your beer?

 

[manticle]

I try and give it 2-3 weeks in the cold.

 

[Forever Wort]

1. Carniebrew - Hybrid IPA (AG, BIAB)
2. Brouhaha - Germerican Pale Ale (AG, BIAB)
3. TimT - An incredibly surprising Pale Ale (AG, BIAR)
4. Kevin H - Altbier (AG, BIAB)
5. GDAH / New Guy - Dusseldorf Altbier (AG)
6. Forever Wort - Pale Saison (extract)

This is sensational, six beers already for the Merri Mashers' first shot at a cruisy comparative brew!

After cross-tasting these terrors we'll be the masters of Horizon and Select

 

[pomsaleius]

Be aware 1007 is a persistent beast and needs extended cc to drop.
It's the only yeast for an alt as far as I'm concerned though.

Thanks. That's kind of what I meant by play it by ear. Well, maybe when it finishes I'll rack the worst off, then freeze the bejeezus out of it, and throw in a bunch of finings and stuff. Or invent a new style: Hefe-alt.

 

[Pißwasser]

1. Carniebrew - Hybrid IPA (AG, BIAB)
2. Brouhaha - Germerican Pale Ale (AG, BIAB)
3. TimT - An incredibly surprising Pale Ale (AG, BIAR)
4. Kevin H - Altbier (AG, BIAB)
5. GDAH / New Guy - Dusseldorf Altbier (AG)
6. Forever Wort - Pale Saison (extract)
7. Pißwasser - India Red Ale (AG, BIAB)

Hey guys,
Not posted on here before and am a total homebrew beginner so when i say I brewed an India Red Ale it could end up being something completely different but thats half the fun of experimenting and learning as you go isn't it? Anyway, I attempted to make some kind of hoppy red ale and despite the fact it might end up being undrinkable (I may have over hopped slightly, damn you free hops!) I'll hopefully bring it along for a tasting.

 

[pressure_tested]

This is fun but id prefer a more strict guideline.
I think there is much more to gain comparing brews of the same recipe.

That said I'm looking forward to tasting all of the variants and getting feedback on my beer.

Think I'll try some kind of esb on Wednesday or Thursday. My brew set up sucks if anyone wants to collaborate on theirs on either of those days.
I'd happily do another style too.

 

[Spiesy]

Yeah I've been looking at the kolsch yeasts available and most don't attenuate enough for the dry finish that the Alt needs.
Btw, How long did it take for the yeast to drop for your beer?

WLP029 attenuates up to 78%.

What are you looking for?

 

[going down a hill]

I used 029 a few years back, i mashed at 66c and didn't use brewing salts, it came out lovely but it was sweet as opposed to dry which is the ball park I was aiming for, so it might rock an alt but it didn't come up as first choice. And I love trying new yeasts.

 

[BreadMurderer]

I'm hoping to get a brew on possibly this weekend (work dependent on getting grains/yeast) and looking into an American Amber.

 

[carniebrew]

This is fun but id prefer a more strict guideline.
I think there is much more to gain comparing brews of the same recipe.

That said I'm looking forward to tasting all of the variants and getting feedback on my beer.

We'll get there pt, this is just a fun diversion in the meantime, but I think we'd all like to do what you're saying down the track.

 

[TimT]

I think there is much more to gain comparing brews of the same recipe.

Ha, well I appreciated the flexibility!

 

[carniebrew]

Pitched my yeast today, the brew tastes pretty good out of the fermenter, sweeter than usual, but then it is a 1060 wort. Also, anyone else notice just how freaky green those Select hops are? I recall the guy from Thunder Road saying some places dye their hops...I'm suspecting the Select growers are one of them!