Anybody ever try mixing (2) True Brew extract kits?
Posted: Sun Oct 26, 2014 2:09 am
So a quick Google search left me hanging and I had this thought as I'm drinking bottles of my (still green) first batch (it turned out well, but is a little bland).
How do I get rid of all these kits I pre-bought when I started? I'm capable of doing 5 gallon full boils, but actually like the half-boil, late extract addtion and much frickin faster cooling (all distilled water, so I nearly freeze 3 gallons and chill the crap out of wort-chiller chilled 3 gallons on the stove) straight to a damn quick pitch and fast cleanup.
Back to my original question, what if I combined a True Brew Canadian Ale and a True Brew Pale Ale for a single 5 gallon batch? I loaded the ingredients up in "Brew Target" and it turned out looking a little interesting...
The recipe would look something like:
4 oz Crystal 60 steeped @ 155 for 30 minutes, then added to:
3.3 lbs Mutton's Hopped Light LME (Full boil) -> I calculated this as 1 0z of Cascade @60
1 lbs Mutton's Light DME (Full Boil)
3.3 lbs Mutton's Light LME (last 15 minutes)
3 lbs Mutton's Light DME (last 15 minutes)
(The hopped Mutton's LME says it is Solids 80-82%, Colour 8-13 EBC, Bitterness EBU 17-31))
Hop Additions:
1 oz (6.5 AA) Cascade @ 30
.5 Oz (5.3 AA) Willamette @15
Fermenting with the included (2) Mutton's yeast packets and a sachet of Safale US-05 for good measure...
(Would still have .5 oz of the 5.3 Willamette and 1 oz of the 4.8 Willamette leftover for future projects, or if the consensus is that this is underhopped I'd add them somewhere here)
Brew Target calculates this out to:
OG of 1.076
FG of 1.019
ABV 7.4
Bitterness 59.8
Color 8.1
Which works out to something close to an American IPA on mid side of hoppiness, just slightly over OG and FG, but right on the high side of the ABV... Does that sound about right?
What does everyone think of the pantry cleaning idea?
Am I all or does it seem like a idea?
EDIT: Spleling, fix IBU
How do I get rid of all these kits I pre-bought when I started? I'm capable of doing 5 gallon full boils, but actually like the half-boil, late extract addtion and much frickin faster cooling (all distilled water, so I nearly freeze 3 gallons and chill the crap out of wort-chiller chilled 3 gallons on the stove) straight to a damn quick pitch and fast cleanup.
Back to my original question, what if I combined a True Brew Canadian Ale and a True Brew Pale Ale for a single 5 gallon batch? I loaded the ingredients up in "Brew Target" and it turned out looking a little interesting...
The recipe would look something like:
4 oz Crystal 60 steeped @ 155 for 30 minutes, then added to:
3.3 lbs Mutton's Hopped Light LME (Full boil) -> I calculated this as 1 0z of Cascade @60
1 lbs Mutton's Light DME (Full Boil)
3.3 lbs Mutton's Light LME (last 15 minutes)
3 lbs Mutton's Light DME (last 15 minutes)
(The hopped Mutton's LME says it is Solids 80-82%, Colour 8-13 EBC, Bitterness EBU 17-31))
Hop Additions:
1 oz (6.5 AA) Cascade @ 30
.5 Oz (5.3 AA) Willamette @15
Fermenting with the included (2) Mutton's yeast packets and a sachet of Safale US-05 for good measure...
(Would still have .5 oz of the 5.3 Willamette and 1 oz of the 4.8 Willamette leftover for future projects, or if the consensus is that this is underhopped I'd add them somewhere here)
Brew Target calculates this out to:
OG of 1.076
FG of 1.019
ABV 7.4
Bitterness 59.8
Color 8.1
Which works out to something close to an American IPA on mid side of hoppiness, just slightly over OG and FG, but right on the high side of the ABV... Does that sound about right?
What does everyone think of the pantry cleaning idea?
Am I all or does it seem like a idea?
EDIT: Spleling, fix IBU