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Beer Recipes / Re: Sprucey rye saison
« Last post by goschman on Today at 11:47:41 AM »
here is my recipe for a 2.5 gallon batch

4.5lb 2-row
1.0lb rye malt
4.0 oz 10L

4.0 oz spruce tip 60 minute
.25 oz Magnum 30 minute
.25 oz centennial 10 minute

Thanks for sharing. Do you think a decent pale ale could be made with using just the spruce at 60 min similarly to your post?
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Beer Recipes / Re: Sprucey rye saison
« Last post by mbarnaby on Today at 11:36:41 AM »
Soo I actually brew with spruce tips a lot, both beer and meads.  The one thing with spruce is you need to pick them early before they get too woody.  early like you have to remove all the brown papery stuff.  The good news is that they freeze great.  also the quality or flavor of spruce tips vary year to year depending on weather.  for all of my brews I boil the tips for a full 60 minutes.  the needles are waxy it takes heat and time to get the flavor.  I would skip late additions and dry hopping (tipping) with the tips.  I actually did a spruce tip rye last year.  Taste great but didn't do so well in competition.  feedback included low rye flavor and sweet.  spruce can impart sweetness, with a saison though I think that additional saison flavor should keep down the sweetness.  the next time I brew this beer I am going to increase the rye, the spruce flavor made it hard to identify the rye.  I kept the hops low to let the spruce shine.

here is my recipe for a 2.5 gallon batch

4.5lb 2-row
1.0lb rye malt
4.0 oz 10L

4.0 oz spruce tip 60 minute
.25 oz Magnum 30 minute
.25 oz centennial 10 minute
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Beer Recipes / Re: WERID BEER
« Last post by goschman on Today at 11:28:55 AM »
If you want to keep it dark, you might be able to achieve so smokiness from roasted barley or another dark malt. Look into the smoked malt. I believe there are multiple threads around here related to the different types and best usage.
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Beer Recipes / Re: WERID BEER
« Last post by morticaixavier on Today at 11:27:30 AM »
I think it highly unlikely that it will stop at 73% attentuation with that yeast. Saisons dry out even without sugar. that said, and above comments about why black... but if you want it black make it black. I would use the darker carafa in lower quantity though.
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Beer Recipes / Re: Sprucey rye saison
« Last post by Joe Sr. on Today at 11:26:20 AM »
There are 1 or 2 gfood ones I've had, that one included.  That contrasts to maybe a dozen others I've tried that were terrible.

You've either got more dedication or a more adventurous spirit than I.  I'm not going there again.
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Beer Recipes / Re: WERID BEER
« Last post by IMperry9 on Today at 11:16:17 AM »
The flavor that my friend is looking for as I understood was something with a distinct spiciness so my first thought was a saison. He also wanted it to have a smoky undertone and flavor so we decided that the Cherrywood malt would give a sweet smokiness to compliment the spiciness from the yeast. The dark color was just something to make it truly unique but it will probably get dropped. Overall a smoky, spicy full flavored beer is what he wants.
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Beer Recipes / Re: WERID BEER
« Last post by goschman on Today at 11:03:04 AM »
How strong of a roast character do you want? You could always use less carafa III to get to the same color rating depending on your goal. I don't care for smoked beers so I cannot comment on that portion.

I recently had a black saison that was good but also kind of pointless. It pretty much tasted like a standard saison and I would have had no idea it was black in color if tasting blind folded. In my opinion, if you are going to make a 'black' version of a traditionally lighter beer it should at least be noticeable in the flavor of the final product.
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Beer Recipes / Re: WERID BEER
« Last post by denny on Today at 10:59:44 AM »
What's your goal?  What do you want the finished beer to taste like?  I prefer to start there rather than just putting a bunch of ingredients together and waiting ti see how it turns out.
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General Homebrew Discussion / Re: NHC San Diego- Can't decide.......
« Last post by ynotbrusum on Today at 10:54:24 AM »
I wish I could fit it in, but , alas, no NHC for me this year...Amanda's Beet Berliner (2014) is now a distant memory, but I hope to make it next year.  And with Woj from UKG going, I know it will be fun for all who attend - he may wear his kilt (or vice versa).
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General Homebrew Discussion / Re: Dry hopping and perceived sweetness
« Last post by ynotbrusum on Today at 10:39:40 AM »
I have limited experience with the truckload model, but I have a suggestion.  Try making the same beers without the hop level (dry hop load) and see if the perceived sweetness is there, if so, then try a bit more bittering load and if it remains, try a lower OG brew.  Between those steps, you should be better able to discover how your perception of sweetness arises in each instance and adjust accordingly to obtain the lesser sweet level you seek.

Sometimes varying a recipe in this way allows you to fine tune things for your palate.  I brew a lot of lighter lagers that straddle styles - but they are what I like and, while stylistically "off", they are eminently drinkable.  I got them to where they are by brewing repeatedly and varying aspects to dial in what I want to achieve in the end.  Many commercial brewers are not constrained by style guidelines and sell wonderful beers with their own personality.  That sounds like what you may find to be best for you.  Best of luck.
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