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 Post subject: Second brew help
PostPosted: Sat Feb 25, 2012 12:41 pm 
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Joined: Mon Feb 13, 2012 12:35 am
Posts: 129
Hello All,

I'm planning recipe for my second brew. I'm debating between wheat beer, stout or porter but open to other suggestions. No recipes that require lagering at low temps please.
thanks


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 Post subject: Re: Second brew help
PostPosted: Sat Feb 25, 2012 3:54 pm 
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Location: Fredonia, NY
For a second beer you are wise to go with a darker one such as a stout or porter like you suggested. They do well to hide flaws (if any arise) and age nicely due to the antioxidant properties of the dark roasted grains involved.


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 Post subject: Re: Second brew help
PostPosted: Sat Feb 25, 2012 4:10 pm 
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Joined: Sat Sep 06, 2008 10:30 am
Posts: 198
Location: Rocklin, CA
What do you like to drink? It makes sense to brew something you'll like... A stout or porter might be more forgiving, but pale ales, IPAs and other beers could make sense too.

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 Post subject: Re: Second brew help
PostPosted: Sat Feb 25, 2012 4:59 pm 
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Joined: Mon Feb 13, 2012 12:35 am
Posts: 129
I like to drink doppelbock but I have no means of keeping low controlled temperature :|
so I guess it'll be porter or stout .. maybe russian imperial


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 Post subject: Re: Second brew help
PostPosted: Sat Feb 25, 2012 5:08 pm 
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RIS will take a lot of conditioning time. I think for a 2nd batch, you want something you will be able to drink while your 3rd batch (the RIS) is conditioning.

German Hefeweizen, on the other hand is one that DOESN'T require much conditioning time at all, and they are about the easiest recipes to make, and they are quite forgiving and flavorful.

6 lbs dry wheat extract (it's usually 50/50 or 60/40 wheat and pilsner malt depending on the brand)
1 oz 4% Hallertaur @ 60 mins
1 pack Wyeast 3068 Bavarian Hefeweizen yeast (most agree this is head and shoulders the best yeast for a weissbier)

That's it!

10-14 days or so in the primary (check the gravity), no secondary needed. Prime, bottle, and 2 weeks later they are ready to drink.

HTH-

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 Post subject: Re: Second brew help
PostPosted: Sat Feb 25, 2012 5:32 pm 
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Joined: Mon Feb 13, 2012 12:35 am
Posts: 129
Thanks Bdawg. That's exact yeast I was thinking about. Now my plan was to use some grains too. You think pilsen and munich malts would work?


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 Post subject: Re: Second brew help
PostPosted: Sat Feb 25, 2012 6:59 pm 
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Joined: Tue Jul 31, 2007 5:27 pm
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Location: North Bend, WA
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A lb of Crystal 10 would be good. You only need to steep it. No mash required.

I recommend you wait a couple batches before jumping to partial mash.
You need to work on other procedures first, like controlling fermentation temps, etc in your first couple batches. You still haven't proven whether your sanitation procedures are sufficient. (They may be, but they may not and since you haven't brought a batch all the way to drinking yet, those are yet to be explored processes). Those need to be conquered first. Once you have 2 or 3 batches finished and in your belly, then step it up to the next notch.

It is good you want to do so, but crawl first, walk next, and run later.

HTH-

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"Lunch Meat. It's an acquired taste....." -- Mylo


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 Post subject: Re: Second brew help
PostPosted: Sat Feb 25, 2012 8:21 pm 
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Joined: Mon Feb 13, 2012 12:35 am
Posts: 129
Thanks. That's what I'm thinking. First have a glass of my first brew and then start a new one.


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