I have long since ditched following recipes to make beer. Instead, I have slowly been adjusting a single recipe into something I like. I have found one that is very nice, but I have long since forgotten what the original recipe was. How would I clasify this?
Boiled 3 gallons water then lowered temp to 180. Soaked grains for 30 minutes. Added malt and honey then raised temperature to boiling. Added 2 oz hops and boiled for 1 hour. Cooled wort in sink and filtered it into the fermentor. Added remaining hops in cheese cloth bag then added the yeast. I don’t know precisely what the fermentation temperature was, but with the heater I figure it was probably around 65˚F. Fermented this way for 1 week with frequent swirling to get the hops flavor distributed then bottled it with a little over 1/4 cup dextrose.
Initial SpGr 1.044
Final SpGr 1.006
Oh yea, this made 5 gallons so someplace I added water.
It’s way too light to be a porter. I’m not into heavy beers. The chocolate is for a little extra flavor, but definitely is not dominant. I would say it has the color of a brown ale. I calculated the alcohol at about 5% by volume so it is not strong. That is the way I like my beers. It has some caramel flavors without being sweet.
At 5% it’d be too alcoholic to be a mild, I think. If it’s colored like a brown ale, it probably is one - I forget the divisions right off the top of my head, though.
If it were more copper-coloured with some chocolate malt flavor, I’d be inclined to call it an old ale.
Call it a brown. The category is wide open. I used to win regularly with browns that not only pushed the envelope, but licked and stamped it as well. It’s too lightly hopped to be much else than a mild, and too alcoholic for that category.
i’d say it’s a honey brown - maybe a JW Dundee clone. To make sure, I recommend you send me a sample 6 pack so I can taste it and give a more definitive answer.
i gave up following recipes for home brew long ago. right now i’m sampling a raspberry wheat i made about 2 months ago. I think it needs a little more time in the bottle.
Your recipe sounds good. I’m new to brewing though so still on extracts. I wonder about this recipe business - when you’re learning the ropes is it best to stick to recipes do you think? My first 4 brews have been fine, I’m almost a bit disappointed at how easy it’s been - maybe that’s down to some excellent advice I’ve received off here
I’m wondering where to go next - try to experiment with stuff or stick to some tried and tested perscriptions. I’m not a man for the heavy, so I would love to brew a brown ale like Christopher describes.
The next step up from extracts is to try specialty grains and maybe a partial mash. Very easy to do, and not a big investment in new equipment or time. Make one of your regular beers and add some Crystal malt to the grain bill. Or some Cara-Pils. Both will add flavor and mouthfeel.
Eventually you learn what works and what doesn’t, just like cooking. I haven’t followed a recipe in years. I just wing it. My friends call it Jedi Brewing, but it works for me.
It can be as easy or as complicated as you want it to be, but it’s really hard to make a bad beer. I don’t think I’ll ever do a full mash, but when my finances are better I intend to make a lambic.
I like to call it Zen brewing, but Jedi works, too. Of course, now that I’m doing partial mashes, I have to be a bit more careful with temperature control.
