Also for this style of beer you will need more than half of pound of those malts to get any sort of flavor from them. You can actually find Pilsner and Munich malt in DME or LME form. Those types of base malts needed to be mashed so their enzymes can convert the starch into sugar for the yeast. Unless you want to conduct a partial mash brew, steeping the Pilsner and Munich malts won't give you anything other than some starchy haze. The 1098 will leave more of a crisp fruity finish to the beer. You were on the right track by using an english yeast but Deschutes uses White Labs 002 English Ale Yeast which you can sub for Wyeast 1968 London ESB if you prefer Wyeast. Looking to get a crisp IPA with a decent malt backbone.
What I liked about Red Chair is the malt tones are not overly abundant. I changed the grain bill/hops schedule a bit according to what was available to my LHBS. I wanted to post the recipe I got from the interwebs to get some feedback. I'm thinking it might be a fun experiment if I can find the right container for a proof of concept.Hella_brewing wrote:I'll be brewing from recipe for the first time this weekend (brewed 3 kits so far). Wooden cask like the Brits? Old clay jars like the ancient Egyptians? What does anyone think of a two gallon or so stainless vessel for the fridge? You could condition and carbonate in it or just run some CO2 to it like a keg. What else can you store beer in? I'm looking for any great ideas way outside the two normal listed above. Those are the basics but there are plenty more pros and cons to each type. Pros - Easy to fill, you have beer on tap, easy to clean, small storage footprint.Ĭons- require a larger financial investment, require dedicated fridge space or a kegerator, lots of auxiliary parts (hoses and such). They must be clean (note this is not the same as sanitized) and are really difficult to get hard crud out of. They take up quite a bit of room to store. Come in a variety of sizes.Ĭons - They are a pain to fill. So we've finished an excellent homebrew, now the question is what what do I store it in? It really makes you want to get a keg, even if something's wrong at least it's even across the whole batch. Another possibility is wild yeast in some of the bottles even though they were all starsan cleaned. It's a possibility that some of the bottles later in the batch were swished around in the bottling bucket a bit. As for the solvent flavor it could be from some oxidation. Maybe the priming sugar (light DME in this case) was not evenly distributed in the bottling bucket. It was cold crashed pretty hard so maybe there wasn't enough yeast left in suspension and some bottles did not get a good dose. Carbonation has rarely been an issue before this batch (if we used the right amount of priming sugar, which we did here). Racking the brain for possible causes of thes wide varying bottle to bottle differences has not revealed much. Other bottles have carbonated alright but have a slight solvent off flavor. Some bottles have the flavor pretty much right but carbonated badly with little to no head and near zero carbonation. The good bottles are very good with that nice malty flavor and crisp hop notes that really made a very good beer. We bottled an ESB (Extra Special Bitter) in February that is simply a conundrum. Another problem home brewers may face is consistency in a single batch. We've already had one post on keeping good records and that's targeted at batch to batch records. A minimum of 4.51gal for sparge volume has been calculated for our system.īitttering hops for a delicate and clean bitterness.įlavor and aroma hops have been selected for their floral and citrusy characteristics. Sparge volume is a little conservative for our system. Mash has been calculated at 1:1 grist to water ratio for a maltier wort that will compensate for a high hop rate thus giving more balance. Single Infusion, Medium Body, Batch SpargeĦ0 min Mash In Add 13.00 qt of water at 168.9 F 154.0 F Mash Schedule: Single Infusion, Medium Body, Batch Sparge On the soft side of the IPA spectrum.Ħ lbs Pale Malt, Maris Otter (3.0 SRM) Grain 46.15 %ĥ lbs Vienna Malt (3.5 SRM) Grain 38.46 %Ġ.50 oz Pearle (60 min) Hops 11.1 IBUġ.00 oz Saaz (60 min) Hops 17.5 IBUġ.00 oz Cascade (30 min) Hops 13.2 IBUġ.25 oz Cascade (5 min) Hops 4.3 IBUġ Pkgs Safale American (DCL Yeast #US-05) Yeast-Ale Taste: (50.0) Pleasant aroma of slight floral and citrus.