Author Topic: Frankensteining a HomeBrew with some 'left-overs'  (Read 401 times)

Offline divotman

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Frankensteining a HomeBrew with some 'left-overs'
« on: October 11, 2020, 03:01:06 pm »
I would like to use up some 'left-over' ingredients and need some input to 'frankenstein' a beer recipe.  I'm leaning toward a wheat or pale ale, but will take any/all advice toward this creation.  This would be for a 5 gallon recipe.  I have the following ingredients (below) to start with.  Thanks.

MALT (I know I need more than 5lbs)
5Lbs of Lamonta American Pale Malt

HOP options:
2.00 oz Citra
1.50 oz US Magnum
1.00 oz Loral
0.75 oz Cluster
0.50 oz German Magnum
0.50 oz Saaz

YEAST options:
Fermentis SafAle T58
Fermentis SafAle WB06
Fermentis SafAle US05
Wyeast 1272

Offline Andy Farke

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Re: Frankensteining a HomeBrew with some 'left-overs'
« Reply #1 on: October 11, 2020, 10:50:32 pm »
Looks like a start to a really solid American pale ale. One option would be to get another 5 lbs. of pale malt (or even mix it up a bit with some Vienna or Maris Otter), a half pound of crystal 40, and a quarter pound of crystal 60 (or keep it simple with just 3/4 lb. of one of those crystal malts). Bitter with ~0.5 oz. of German Magnum for 60 minutes, throw in the Loral in the last 5 minutes of the boil, and dry hop with the Citra. Hop schedule of course depends on the alpha acid level in each hop, so adjust accordingly, especially on the Magnum addition, for your tastes and the recipe. As for yeast, if you're trying to use up ingredients, I'd use the Wyeast 1272, because the others will presumably keep better for future brews!

So, to write that all out:

5 lb. Lamonta American Pale Malt
5 lb. Vienna malt (or other malt of your choice)
0.5 lb. crystal 40
0.25 lb. crystal 60
0.75 oz. German Magnum, 60 minute boil
1 oz. Loral, 5 minute boil
2 oz. Citra, dry hop
Wyeast 1272 (prepared in starter if necessary)

Mash at ~154, ferment at 66 degrees or so.

This should get you into the ballpark of a 1.047 starting gravity and 4.6% abv, with 30 IBU. You could add another pound of base malt, to get the gravity up a little higher. I personally target most of my brews to be <5% abv, but that's just my taste (and liver)!
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Offline divotman

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Re: Frankensteining a HomeBrew with some 'left-overs'
« Reply #2 on: October 14, 2020, 10:00:56 am »
Great info - thanks for the detailed reply. Cheers.

Offline Northern_Brewer

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Re: Frankensteining a HomeBrew with some 'left-overs'
« Reply #3 on: October 16, 2020, 11:19:44 am »
This would be for a 5 gallon recipe...

MALT (I know I need more than 5lbs)
5Lbs of Lamonta American Pale Malt

Alternatively, in true user-upper style, it's 3 gallons of 1.046 at 75% efficiency, just go with that - US-05 will take it to 4.5% ABV, which is fine. Or if you're not wanting to get a brewing order in, you could extend it a bit with sugar from the grocery store.

And a smaller volume maybe suits some of your itty-bits of hops.

I guess either the liquid yeast is the one that needs using, or you want to use a dry yeast as being more appropriate to a cheap and cheerful brew. Either way, you can regard 1272 and US-05 as the equivalent of alt or kolsch yeasts.

So then you end up with something that's sort of a golden altbier, not quite a kolsch and and not quite a golden bitter. Say

3 US galllons
5lb pale malt
60min 11g Magnum 13.5% (probably the full 0.5oz if they've been open a while)
5 min Loral
dry hop with the Saaz

1272 or US-05

Not everything has to taste of Citra...

Offline EnkAMania

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Re: Frankensteining a HomeBrew with some 'left-overs'
« Reply #4 on: October 16, 2020, 06:41:55 pm »
Loral and Citra late sounds fun. 
Some day we'll look back on this and it will all seem funny