krausenhaus
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- 26/8/12
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Okay, so we're hosting a mate's birthday party in a couple of weeks and hope to have all four taps on the keezer going.
One of the beers (American wheat) turned out to be a complete failure due to an accident with Brewbrite that I'd rather not talk about, which is documented in another thread.
One of the others was an American amber that two weeks ago tasted like heaven and tonight tastes dodgy. I just did a sensory training night through WA Beer Week, but after trying so many crap samples all I can tell is that it's dominant in one of the flavours but can't remember which one.
Okay, so - we need to whip up a wheat and an amber this weekend and have them ready in two weeks. Please bear in mind that we're only on our ninth or tenth AG brew and still working things out, and any input is very much appreciated.
For the wheat:
I'm thinking 60/40 pale/wheat malt with a touch of carahells. Hopped with motueka flowers and cascade pellets, keeping the hops lighter than we've done in the past as there's no time for them to settle down. Tony's LCBA hop schedule seems pretty safe, but would happily receive advice. OG 1.046-1.048.
The amber:
The last amber we did was one of my favourite malt bills we've done, basically 70% pale, 24% munich, and 3% each caraaroma and medium crystal. I'd like to keep that. For hops, I'm thinking all Citra or Citra & Cascade. OG 1.050.
We also have Simcoe, Amarillo, Falconer's Flight, Centennial, and Magnum.
We'll be using US-05 for both and will pitch more than usual if necessary. Fermentation is temperature controlled. Will force carb.
I would love some input on malt/hop bills, pitching rates/ferment temps, or any other tips that will get us a good couple of beers on tap in a fortnight.
Cheers.
Edit: OGs.
One of the beers (American wheat) turned out to be a complete failure due to an accident with Brewbrite that I'd rather not talk about, which is documented in another thread.
One of the others was an American amber that two weeks ago tasted like heaven and tonight tastes dodgy. I just did a sensory training night through WA Beer Week, but after trying so many crap samples all I can tell is that it's dominant in one of the flavours but can't remember which one.
Okay, so - we need to whip up a wheat and an amber this weekend and have them ready in two weeks. Please bear in mind that we're only on our ninth or tenth AG brew and still working things out, and any input is very much appreciated.
For the wheat:
I'm thinking 60/40 pale/wheat malt with a touch of carahells. Hopped with motueka flowers and cascade pellets, keeping the hops lighter than we've done in the past as there's no time for them to settle down. Tony's LCBA hop schedule seems pretty safe, but would happily receive advice. OG 1.046-1.048.
The amber:
The last amber we did was one of my favourite malt bills we've done, basically 70% pale, 24% munich, and 3% each caraaroma and medium crystal. I'd like to keep that. For hops, I'm thinking all Citra or Citra & Cascade. OG 1.050.
We also have Simcoe, Amarillo, Falconer's Flight, Centennial, and Magnum.
We'll be using US-05 for both and will pitch more than usual if necessary. Fermentation is temperature controlled. Will force carb.
I would love some input on malt/hop bills, pitching rates/ferment temps, or any other tips that will get us a good couple of beers on tap in a fortnight.
Cheers.
Edit: OGs.