[BrewnWKopperKat]

With 'unflavored' sugars, "how much is too much?" may be the wrong question to evaluate the wort.   Perhaps focus on the ratio of glucose, maltose, maltotriose, ...) and yeast strain needed to make the desired beer?

i think this is extremely interesting, and frankly beyoind my current ability/time to really study and figure out beyond "this yeast ate the right amount of sugars for me and gives a body i like". but that stuff is going to become a lot more detailed in yeast as time goes on.

It's one of a couple of "pie in the sky" ideas that I'm slowly working on.  Most of the information is available for certain brands of DME and certain dry yeast SKUs. 

I've never liked DME plus steeping grains (short brew day) recipes above about 7% ABV.  I'm pretty sure I know why and may have some fresh recipes to try by the end of the year.   

[BrewBama]

…
Booooo, don't care for corn malt, or oat malt.
…

I am battling whether to use flaked oats or oat malt in an upcoming brew. Not sure I can tell a difference in past uses.

[Megary]

AG Batch #84, (4.5-5 gal in Fermenter)

6.2 lbs Deer Creek Pilsner
1.3 lbs Deer Creek Double Dutch Munich
1 lb Deer Creek Pale Corn Malt (first time)

45 min, 1 oz Tettnanger Dried, 2022 Hops Direct AA 4.3
35 min, 1 oz Mt Hood Dried, 2022 Yakima Valley AA 3.7

6-7 oz's (Volume) Bottom Cropped Yeast from Wyeast 1469, Propper Starter

90 min Mash, 1/4 t gypsum
45 min Boil, 1/4 t gypsum

BIAB, Double Drop

Booooo, don't care for corn malt, or oat malt.
Dark Munich and corn malt don't play well together.
Now onto Flaked Rice, which I think will work well in small amounts.

Also not a fan of Oat Malt (or flaked oats for that matter), though I'm willing to accept the fact that I could be using it all wrong.

Corn Malt on the other hand I'm ok with, though I need to experiment a lot more.  I'd agree that the Dark Munich and Corn Malt may not have been the best pairing, in hindsight.  I'd like to try that recipe with the Double Dutch removed however.

[Fire Rooster]

AG Batch #84, (4.5-5 gal in Fermenter)

6.2 lbs Deer Creek Pilsner
1.3 lbs Deer Creek Double Dutch Munich
1 lb Deer Creek Pale Corn Malt (first time)

45 min, 1 oz Tettnanger Dried, 2022 Hops Direct AA 4.3
35 min, 1 oz Mt Hood Dried, 2022 Yakima Valley AA 3.7

6-7 oz's (Volume) Bottom Cropped Yeast from Wyeast 1469, Propper Starter

90 min Mash, 1/4 t gypsum
45 min Boil, 1/4 t gypsum

BIAB, Double Drop

Booooo, don't care for corn malt, or oat malt.
Dark Munich and corn malt don't play well together.
Now onto Flaked Rice, which I think will work well in small amounts.

st Malt (or flaked oats for that matter), though I'm willing to accept the fact that I could be using it all wrong.

Corn Malt on the other hand I'm ok with, though I need to experiment a lot more.  I'd agree that the Dark Munich and Corn Malt may not have been the best pairing, in hindsight.  I'd like to try that recipe with the Double Dutch removed however.

I think the size of the batch is an important factor,
for a very small batch dumping is no big deal.
If it is tolerable the small batch can be finished quickly.
I had a few batches I didn't care for and hung in there to finish and drink.
After a gallon or so I threw in the flag and dumped the remaining bottles
which was gallons.

I also believe it's personal taste.  Oat and corn doesn't belong in my brews.

Honesty plays an important part also, sometimes I try to convince myself
it's not that bad, in reality it's swamp water.

Cheers

[purduekenn]

If all goes according to plan tomorrow I will be brewing my second batch of the year. *knocks on wood* I haven't brewed twice in a month in a long time, so I'm liking how 2023 has started off.

I had penciled in an Irish Stout in preparation for St Paddy's, but I'm not really feeling like a stout right now. Instead, I tweaked my Brown Ale to be a little less crystal and a little more roast. I've been stepping up some old 1762 slurry I had tucked away in the fridge for 7 or 8 months, but if I don't like the look/smell of the starter tomorrow, then I'll probably just pitch a pack of Verdant IPA instead.

HOME BREW RECIPE:
Title: Basic Brown

Style Name: Southern English Brown
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.038
Efficiency: 85% (brew house)

STATS:
Original Gravity: 1.044
Final Gravity: 1.013
ABV (standard): 4.06%
IBU (tinseth): 22.51
SRM (morey): 18.2

FERMENTABLES:
3.5 lb - Sugar Creek Malt Ye Olde Pale (83.6%)
4 oz - Coffee Malt (6%)
6 oz - Dark Crystal 80L (9%)
1 oz - United Kingdom - Roasted Barley (1.5%)

HOPS:
0.75 oz - Celeia, Type: Pellet, AA: 4.25, Use: Boil for 60 min, IBU: 22.51

YEAST:
Wyeast - Belgian Abby Ale II 1762 (or Verdant IPA)

How was the Sugar Creek Ye Olde Pale Malt in the beer? I've used Sugar Creek Malt but not this one.

[erockrph]

If all goes according to plan tomorrow I will be brewing my second batch of the year. *knocks on wood* I haven't brewed twice in a month in a long time, so I'm liking how 2023 has started off.

I had penciled in an Irish Stout in preparation for St Paddy's, but I'm not really feeling like a stout right now. Instead, I tweaked my Brown Ale to be a little less crystal and a little more roast. I've been stepping up some old 1762 slurry I had tucked away in the fridge for 7 or 8 months, but if I don't like the look/smell of the starter tomorrow, then I'll probably just pitch a pack of Verdant IPA instead.

HOME BREW RECIPE:
Title: Basic Brown

Style Name: Southern English Brown
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.038
Efficiency: 85% (brew house)

STATS:
Original Gravity: 1.044
Final Gravity: 1.013
ABV (standard): 4.06%
IBU (tinseth): 22.51
SRM (morey): 18.2

FERMENTABLES:
3.5 lb - Sugar Creek Malt Ye Olde Pale (83.6%)
4 oz - Coffee Malt (6%)
6 oz - Dark Crystal 80L (9%)
1 oz - United Kingdom - Roasted Barley (1.5%)

HOPS:
0.75 oz - Celeia, Type: Pellet, AA: 4.25, Use: Boil for 60 min, IBU: 22.51

YEAST:
Wyeast - Belgian Abby Ale II 1762 (or Verdant IPA)

How was the Sugar Creek Ye Olde Pale Malt in the beer? I've used Sugar Creek Malt but not this one.

I just kegged this beer last night, but I've used the Ye Olde Pale a few times now. It's a flavorful malt with graham cracker and toast flavors like I'd expect from a Pale Ale malt aimed for British beer styles.

[ScallyWag]

Sunday I will brew a Graf [cider+beer hybrid] for the first time.  (And maybe the last time.)

For the beer side, gonna do 90% Ashburne Mild (Briess), 6% Dingemann's CaraVienne [C20], 4% Mecca Grade Opal 22.
Going to mash a bit higher than I usually do, hopefully around 154-155.  I want a sweeter, less fermentable wort than I usually make for beer.

Hopping the beer portion to about 30-40 IBUs with Sultana(Denali) and Azacca, mostly at late boil and whirlpool.  Probably a bit of Mosaic too.  Hoping for pineapple notes.

Shooting for an OG of about 1.080 for the beer wort, so that when I mix it 1:1 with cider [~1.060] my overall OG should be about 1.070, and the overall IBUs should be diluted to about 15-20.

Will split-batch into 2 fermentations to compare yeasts; I have a bunch of yeast slurries in the fridge, but haven't decided which 2 yet.

Hoping for something maltier and fuller-bodied than the hard ciders I've done so far. 

[Iliff Ave]

Kolsch

95% pils
5% Munich I

Mittelfruh/herkules fwh

1.050
~21 IBU
Danstar koln yeast

[dannyjed]

I am going to brew an American Pale Ale tomorrow with Strata, Amarillo, and Simcoe hops.

[Fire Rooster]

AG Batch #86, (4.5-5 gal in Fermenter)

7 lbs Weyermann Vienna
1 lb DC Double Dutch (Dark Munich)
1/2 lb Flaked Rice

40 min, 1 oz Mt Hood Dried Cone
20 min , 1 oz Mt Hood Dried Cone

Imperial A07 Flagship (First Time), Starter

60 min Mash, 1/4 t gypsum
60 min Boil, 1/4 t gypsum

BIAB, Double Drop

[tommymorris]

American Pale Ale today with Cascade and Azacca.


***This is my second batch with a pack of US-05 (pitching the slurry this time). I picked it up at the LHBS on a whim. I’m keeping it between 67-68F. No peach on the first batch. Hoping for good results again.

[fredthecat]

AG Batch #86, (4.5-5 gal in Fermenter)

7 lbs Weyermann Vienna
1 lb DC Double Dutch (Dark Munich)
1/2 lb Flaked Rice

40 min, 1 oz Mt Hood Dried Cone
20 min , 1 oz Mt Hood Dried Cone

Imperial A07 Flagship (First Time), Starter

60 min Mash, 1/4 t gypsum
60 min Boil, 1/4 t gypsum

BIAB, Double Drop

just wondering, why 1/2lb rice?

[Fire Rooster]

AG Batch #86, (4.5-5 gal in Fermenter)

7 lbs Weyermann Vienna
1 lb DC Double Dutch (Dark Munich)
1/2 lb Flaked Rice

40 min, 1 oz Mt Hood Dried Cone
20 min , 1 oz Mt Hood Dried Cone

Imperial A07 Flagship (First Time), Starter

60 min Mash, 1/4 t gypsum
60 min Boil, 1/4 t gypsum

BIAB, Double Drop

just wondering, why 1/2lb rice?

I've used flaked rice about 6 times before this batch, about a year ago.
According to notes, it added a refreshing and crisp taste.
Next three batches has 1/2 lb flaked rice also, 5% was better than using 10%.
Lets see how accurate my notes are.

Cheers

[BrewBama]

I like oats and corn in certain beers.

[Fire Rooster]

I like oats and corn in certain beers.

Flaked or malt ?