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Brews & Views Bulletin Board Service * Brews and Views Archive 2011 * Archive through July 05, 2011 * What to brew < Previous Next >

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Michael Williams
Junior Member
Username: 2ndstage

Post Number: 47
Registered: 07-2004
Posted From: 75.111.8.239
Posted on Friday, June 24, 2011 - 09:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Well I had planned originally to brew a 12gal batch of tripel on sunday. But a new restaurant here in town is starting to brew and I went by today and they gave me a 2.5 gal jug of fresh 1056 so I think i'll use this instead. I'm at a loss as to what to brew now though.

Here is what I have in stock

40lbs Pils
3lb Spec B
2lb Cara 45
4lb Choc malt
3lb Crystal 40
3lb Biscuit
2lb Acidulated

For hops several ounces of various

1oz hallertauer Pellet 4.7%
1oz EKG pellet 4.5%
2oz Fuggle Leaf 4.0%
1oz EKG Leaf 5.0
1.5oz Chinook Pellet 12.9% Though it is getting a bit old.

Any Ideas I'm kinda stumped and am mostly looking for inspiration here.

Thanks
 

dhacker
Senior Member
Username: Dhacker

Post Number: 2355
Registered: 11-2002
Posted From: 98.66.40.53
Posted on Friday, June 24, 2011 - 10:15 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

'twas me, I'd save the 1056 until I had a better inventory of hops and/ or some 2 row.

If you have yer yeast ready to go for the tripel, go ahead and knock that out . .

Opinions will vary.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 13044
Registered: 01-2002
Posted From: 24.150.49.181
Posted on Friday, June 24, 2011 - 10:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

You have 2.5 gallons of yeast slurry?! That's enough to brew 300 gallons of beer.

It looks to me like you might have the makings of a nice porter.
 

Graham Cox
Senior Member
Username: T2driver

Post Number: 2754
Registered: 11-2004
Posted From: 209.177.210.5
Posted on Friday, June 24, 2011 - 11:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

No question that you can brew beer with what you have. The only question is whether or not you care to brew to style.

If you are interested in brewing something to style, your limited hop selection, combined with the neutral American yeast, really limit your options. You could brew something that you might call a Cream Ale or a Blonde Ale with the Chinook as your bittering hop and your English hops for flavor and aroma.

If more hops are an option, it would really open the door to any of the American ales, so long as you supplement the pils malt with some of the biscuit malt. Conversely, you could brew any number of British ales if you used a flavorful British yeast instead of the 1056.

Bottom line, the 6 ounces of hops you listed are pitifully inadequate for 12 gallons of most American beer styles that would utilize 1056, not to mention inappropriate varieties.
 

Michael Williams
Junior Member
Username: 2ndstage

Post Number: 48
Registered: 07-2004
Posted From: 75.111.8.239
Posted on Saturday, June 25, 2011 - 02:25 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yep 2.5 gal in a 3 gal sealed restaurant container deal. I'll probably stick with the tripel I think. It was just a random deal. Stopped by because I was in the neighborhood they are just getting their beer production started. The restaurant has been around for years. The Big Texan anyone who has traveled I40 has seen the signs for their 72oz steak. I was just happy to get handed a huge bucket of fresh yeast though I have plenty of 1056 in my yeast ranch.

I have several new brewers from the club coming by to watch some AG action. I may not even have to heat the strike water as we are having record breaking heat. Up to 109 today officially the hottest day ever for Amarillo. Luckily I have a huge swamp cooler in the shop. With our near 0% humidity it works amazingly well.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 13046
Registered: 01-2002
Posted From: 24.150.49.181
Posted on Saturday, June 25, 2011 - 03:24 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have been to the Big Texan. I enjoyed the photos of those who have eaten the 72 oz. steak. I didn't know they were brewing their own beer now.

Try to stay cool when you brew tomorrow. It was a pleasant 74 F today here in southern Canuckistan, although on the humid side (70 percent).


(Message edited by BillPierce on June 25, 2011)
 

Chumley
Senior Member
Username: Chumley

Post Number: 6340
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Monday, June 27, 2011 - 02:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here's what I would brew with that inventory....

OG 1.060, 30 IBUs, 5 gallons

11 lbs. pils
1 lb. biscuit
3 oz. acid malt

Mash at 145F for 60 min, add boiling water and mash at 155F for 30 min more.

20-25 IBUs Fuggles 60 min
1 oz EKGs 15 min
1 oz Hallertauer 5 min.

Ferment at 62F with 1056 for 2 weeks.

I would call it, "beer".
 

robert rulmyr
Senior Member
Username: Wacobob

Post Number: 1068
Registered: 02-2003
Posted From: 72.48.81.13
Posted on Tuesday, June 28, 2011 - 11:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I would be in near panic mode if my stocks were that puny.
 

Michael Williams
Junior Member
Username: 2ndstage

Post Number: 49
Registered: 07-2004
Posted From: 75.111.6.207
Posted on Thursday, June 30, 2011 - 12:29 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Tell me about it. Its kind of sad isn't it. Haven't had alot of brewing time lately and no orders for quite awhile. Get tired of having to ship everything. Looks like its time to make a road trip to visit family in Austin and come back loaded down like I used to do.