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.
[QUOTE=The Cocky Watchman]
My first 4 brews have been fine, I’m almost a bit disappointed at how easy it’s been
[/QUOTE]
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.
[QUOTE=silenus]
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.
[/QUOTE]
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.
