Suggestions for homebrew recipe...

[TJ55]

I've got an event coming up that I need to brew some suds for. Thinking that I will whomp up a black/brown IIPA. I like to use a stove top partial mash method w/ 2-3 lbs of grains to start and extracts for the rest. Anyone brewers here got any recipe or thoughts?

[Phalex]

I find that simple sugars (Honey) make for better attenuation and dries things out a bit. I'm just working through a batch of really sweet extract / specialty grain that kinda sucks. Based on what I'm drinking now, I'd throw a good 2lb of honey into the mix at flame out.

(My half in the bag .02)

[pie_man_25]

Originally Posted by Phalex

I find that simple sugars (Honey) make for better attenuation and dries things out a bit. I'm just working through a batch of really sweet extract / specialty grain that kinda sucks. Based on what I'm drinking now, I'd throw a good 2lb of honey into the mix at flame out.

(My half in the bag .02)

while I'm not nearly as experienced at homebrew myself (just doing up my first extract batch of blonde ale from a kit) I do know a bit of theory, and I think some buckwheat honey, or another strong, dark honey, or perhaps even molasses, might help to add something interesting to the beer. Nice choice on the IPA though - it's pretty universally liked, how much and what kind of hops are you putting in?

[TJ55]

Good call Phalex, I've used straight corn sugar at flame out to bump up the gravity and thin the mouthfeel a bit, but never honey. I'll give that a try this time around.

As for the hops, that is going to be very interesting. I grew some Cascade, Chinook, and Magnum hops this summer. I have a general idea of weight, but no way to know what the exact AA units are. I'm just going to use the default numbers on beer tools.

Basic Recipe for 3 gal boil and 4'ish gallon batch

2# US 2 Row
.5# Chocolate Malt
.5# 30* L Caramel Malt
4# Extra lite DME
2# Honey at flame out
1.5 oz'ish Magnum/Chinook (60 min)
3 oz'ish Cascade continuous hop from 45 min on

IBU's could possibly be triple digits if my weights are right and hops are up to snuff. ABV should be approx 8.5

[Phalex]

The boil volume has an effect on hops utilization. You might be a little light on the hops. Maybe prehopped DME?

[TJ55]

Originally Posted by Phalex

The boil volume has an effect on hops utilization. You might be a little light on the hops. Maybe prehopped DME?

Beer tools program takes this into consideration no?

[Phalex]

Originally Posted by TJ55

Beer tools program takes this into consideration no?

I dunno, never used it. The sweet crap I'm drinking right now sure could have used more hops. My next batch is gonna be hoppier!

[TJ55]

I ran some numbers through it last night and it does account for boil volume. Good looking out though. If you've never used Beertools it's pretty interesting for creating recipes as well as calculating and fine tuning brews. I use the basic version which is free. If I was entering contests or brewing on a larger scale I would for sure get the nicer version. If you want to check it out http://www.beertools.com/

I'm not a fan of sweet brews either. I can handle it in small doses for tasting purposes, but not as a session beer. I'm a total hophead. I've seen several craft beer "experts" leaning toward IIPA's and the like as being cliche nowadays. Obvoiously nothing to sweat, you know how opinions go.

[pie_man_25]

Originally Posted by TJ55

I ran some numbers through it last night and it does account for boil volume. Good looking out though. If you've never used Beertools it's pretty interesting for creating recipes as well as calculating and fine tuning brews. I use the basic version which is free. If I was entering contests or brewing on a larger scale I would for sure get the nicer version. If you want to check it out http://www.beertools.com/

I'm not a fan of sweet brews either. I can handle it in small doses for tasting purposes, but not as a session beer. I'm a total hophead. I've seen several craft beer "experts" leaning toward IIPA's and the like as being cliche nowadays. Obvoiously nothing to sweat, you know how opinions go.

huh, I'll look into this later on in my homebrew adventures, but for right now I think I'll focus on simplicity. I've never heard of magnum or chinook, but I'm a little partial to beers with challenger hops myself. Cascade is a really nice choice as well. I'm not much of a fan of beers that are excessively hoppy, I like a lot of brown/amber ales, as well as pale ales, the Devil's Pale Ale made by great lakes brewing is I think the only really hoppy beer I enjoy.

[Philbiker]

I don't brew any more, but back when I did I used to LOVE "Brewers Gold" hops.

[baba]

For an American brown ale, I'd go with:

2 row
carapils
biscuit
brown
cascade
Cali ale yeast

The carapils will add some body and mouth feel. Of course, extract would take place of the 2 row if you aren't mashing. I think biscuit is crucial for a brown ale taste. Brown malt will give you color. Cascade and some Cali or another American ale yeast will give it that distinct American ale taste to separate it from a British brown ale.

This is a great starting point. You could tweak the hops and use something else for boiling/bittering hops like Kent Goldings, but I would at least finish with Cascade.

Good luck!

[pie_man_25]

what's the difference between 2-row and other malted barley anyway?

[TJ55]

Originally Posted by pie_man_25

what's the difference between 2-row and other malted barley anyway?

Other than appearance, it has to do with protiens, starches, conversions and a bunch more scientific stuff that I am not qualified to address.

There is a great forum at www.homebrewtalk.com that you can learn from. I learn(ed) quite a bit from the discussions there. Several of the guys that post go way deeper into the process than I ever care to, but it's still interesting to read.

[baba]

Originally Posted by pie_man_25

what's the difference between 2-row and other malted barley anyway?

2 row is going to be what gives you alcohol. The other grains on that bill are for body, color, and flavor exclusively. That's the big picture answer.

[chokeslam512]

Okay, while on this topic in off-topic, I would like a few pre brew pointers as well.

Here goes, Chocolate Porter:
11 Lbs Klagas Pale Malt
1 lbs black patent malt
2 lbs chocolate malt

Whole East Kent goldings (5.2% AA at 60 min)
Whole Fuggles (4.2% AA at 60 min)
8 oz pure cocoa powder at flame out

I'm shooting for a 5 gallon batch with this one, I am using a bunch more grains than I should because my sparge technique leaves something to be desired

Any thoughts? Stuff to watch out for? Stuff to add?

[baba]

Originally Posted by chokeslam512

Okay, while on this topic in off-topic, I would like a few pre brew pointers as well.

Here goes, Chocolate Porter:
11 Lbs Klagas Pale Malt
1 lbs black patent malt
2 lbs chocolate malt

Whole East Kent goldings (5.2% AA at 60 min)
Whole Fuggles (4.2% AA at 60 min)
8 oz pure cocoa powder at flame out

I'm shooting for a 5 gallon batch with this one, I am using a bunch more grains than I should because my sparge technique leaves something to be desired

Any thoughts? Stuff to watch out for? Stuff to add?

Looks good to me. I usually use 11 lbs of Pale for 5 gallons. While it may yield a higher gravity beer if you sparge better than you let on, and thereby boost the alcohol, who cares? You aren't in a beer competition where you have to fall into the Porter category in regards to alcohol. Drink up!

You didn't mention yeast. You're gonna need some of that.

[Smokin' Toaster]

Originally Posted by chokeslam512

Okay, while on this topic in off-topic, I would like a few pre brew pointers as well.

Here goes, Chocolate Porter:
11 Lbs Klagas Pale Malt
1 lbs black patent malt
2 lbs chocolate malt

Whole East Kent goldings (5.2% AA at 60 min)
Whole Fuggles (4.2% AA at 60 min)
8 oz pure cocoa powder at flame out

I'm shooting for a 5 gallon batch with this one, I am using a bunch more grains than I should because my sparge technique leaves something to be desired

Any thoughts? Stuff to watch out for? Stuff to add?

That's quite a bit of dark malts. I rarely use more than 2lbs in a 10 gallon all grain batch even if I'm going for a really, really dark porter. Having said that, it might be tasty and I'd still like to try it. I'd never stifle creativity.

[chokeslam512]

Originally Posted by baba

Looks good to me. I usually use 11 lbs of Pale for 5 gallons. While it may yield a higher gravity beer if you sparge better than you let on, and thereby boost the alcohol, who cares? You aren't in a beer competition where you have to fall into the Porter category in regards to alcohol. Drink up!

You didn't mention yeast. You're gonna need some of that.

Oops, yeah I'll be using a wyeast smack pack British ale yeast. I looked up a formula for a robust porter and from the looks of things on my beer formulator, I'll be at 66SRM pretty black, but I'm not entering in a competition.

[drteeth]

Originally Posted by baba

2 row
carapils <---
biscuit
brown
cascade
Cali ale yeast

I am wondering what the "carapils" is, because in "Cara Pils" is a really, really cheap brand of beer in Belgium.

[chokeslam512]

Originally Posted by drteeth

I am wondering what the "carapils" is, because in "Cara Pils" is a really, really cheap brand of beer in Belgium.

It is a type of malted barley. I use it in IPA's and APA's