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Posted: Fri Apr 27, 2012 3:11 pm
by GORDON
I just invented my first, custom recipe.
FERMENTABLES
3.3 lb. Amber LME
1 lb. Amber DME
SPECIALTY GRAINS
4 oz. Caramel 60L - Maybe 80 or 90
4 oz. Smoked
3 oz. Chocolate
2 oz. Roasted Barley
HOPS
.5 oz. Bittering
.5 oz. Aroma
YEAST
1 Sachet
+++++++++++
I am going to brew it like a regular Scottish Ale, and add a little Irish Moss at the end of the boil for clarity.
If it doesn't get as red as I'd like, I will alter the recipe. This is the beta version. We're not in production, yet. I hope to get the ingredients this weekend, or early next week, for immediate brewing. This will be my first time not brewing from a kit... exciting.
Edited By GORDON on 1335553963
Posted: Wed May 09, 2012 10:27 am
by GORDON
Brewed Monday, Started bubbling Tuesday night, all seems to be well.
My recipe has gone through some changes already... dumped the chocolate grains and added more crystal. Dude at my supply store recommended a lot... I was going to use 7 ounces, he recommended 16. Instead of 14 total ounces of grains, I used 22.... hope that isn't too much. I reduced my steeping time from 20 minutes to 16, to compensate a little. All is noted for the adjustment to the next batch.
It does look deep reddish brown...
Posted: Wed May 09, 2012 5:48 pm
by GORDON
Put my nose down to the bubbling water lock... the gasses being released smell REALLY fucking good.
Posted: Sat May 12, 2012 3:11 pm
by GORDON
Moved to secondary, today.
Smelled really good, but it lost all of the red hue it had after the boil.
Either my blend doesn't work at all... or maybe the addition of Irish Moss, which is intended to aid in the clarity of the beer, bound up all the proteins that gave it the red hue? Not sure.
Posted: Fri May 25, 2012 11:43 pm
by GORDON
Bottled tonight. Only 4% ABM. What the hell.
Posted: Sat May 26, 2012 12:48 pm
by TheCatt
Did you beer become Mormon?
Posted: Sat Jun 16, 2012 11:46 pm
by GORDON
Just opened the first one.
Good head, so it carbonated well.
I think it actually is a deep red color... the next one I will use a non-frosted, clear glass, and try to get a strong light source behind it.
Also it tastes good. Malty and smooth.
Posted: Sat Jul 21, 2012 1:27 pm
by GORDON
GORDON wrote:Bottled tonight. Only 4% ABM. What the hell.
I have a hypothesis.
In these recipes I emulated, it calls to start the boil with 2.5 gallons of water, and then after the boil you are supposed to add approx. 2.5 gallons more water so you have 5 gallons of beer.... with the caveat that you only add water after the boil until your specific gravity falls within a certain range.
I have been adding a bit more than 2.5 gallons of water before the boil to account for evaporation during the 1+ hour boil.... one loses almost a half gallon during that process.... because I wanted to be closer to that full 5 gallons of beer.
And, I have been a little sloppy with my final gravity readings, again, probably adding more water than I should to top me off closer to 5 full gallons.
I assumed the yeast would just be able to ferment more with more water, and still create a good, hearty beer.... in retrospect, that seems stupid. Yeast eats the malt, not the water. Duh.
Next batch I am paying better attention to my water levels, even though I may only end up with about 4.25 gallons of beer.
Edited By GORDON on 1342891702