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What would i catagorize my new beer recipe as?

Northern Brewer General
#1

im working on making a house brew, this is my first recipe creation.

6 gallons

3lbs gold malt lme
1 oz willamette hop pellets 30min

mini mash/steep 150-155 degrees f for 1 hour
1 lb briess 2 row crushed
1/2 lb briess victory crushed
1/2 lb briess caramel 40l crushed
1/4 lb light roasted barley crushed

redstar pastuer champagne yeast

done in the primary after 3 days. going to wait a couple more before i rack to secondary and split the batch. 1/2 will be dry-hopped with cascade leaf hops 1 oz.

i took a sample glass and its fantastic (even uncarbonated lol) tastes like a nut brown however i dont know what it should actually be concidered. anyone have any clue?

#2

meant to be light and tasty

#3

Taste is what matters in the end. If its brown and tastes like a nut brown call it a nut brown. I’d skip the dry hops. Or do the dry hops and call it whatever you want. :cheers:

Just curious why did you use champagne yeast??

#4

well i had a buddy who kept telling me i should try champagne yeast, he never really said why but i will say it fermented vigorously for two days and at 3 days it is basically done. so i dont really know why but i went ahead and tried it anyway.

As to the dry-hopping, i like a little dry hop in most my beers

guess ill probably just call it a dry-hopped nut brown ale, unless i come up with something clever like shem’s hoptastic nut browngasm ale … lol

:cheers:

#5

Your recipe with all your fermentables is only 1.026 Og according to my calculations for six gallons.

#6

yea im only like 8 months into my brewing career and honestly im not sure what that exactly means. i know it abreviates “original gravity”, i have yet to learn the ins and outs.
it is meant to be lighter than i would normally prefer (my lady only likes the lighter craft brews)

im hopeing for around 4 - 4.5 % alcohol content

i do want to learn that stuff and get the necessary testers, learn the procedures. i plan to eventually go all grain but for now its extracts and mini mash

#7

You’d be lucky to get 2.5 maybe 3 abv with your gravity that low.

#8

would adding sugar help any? its been in primary for 3 days

#9

One lb of table sugar will boost ABV by about 1%. I wouldn’t add much more than this, as it might dry it out and effect the flavor.

Prost!!!

#10

[quote=“DrGonzo”]One lb of table sugar will boost ABV by about 1%. I wouldn’t add much more than this, as it might dry it out and effect the flavor.

Prost!!![/quote]

OK I ended up using 1 lb table sugar and 1 lb gold malt lme just covered with water ad boiled in microwave for about 7 minutes then chilled and added to the primary. It started fermenting again almost immediately.
Idk if that’s an appropriate way to us the gold malt lme but I didn’ t. Want to lose flavor as I had to remove some wort to make room for the sugar/malt addition

#11

Sounds like the final product is going to be interesting :slight_smile:

#12

Thanx everybody I would have been greatly dissappointed to bottle 2 cases of weak beer. I’ll let ya know how it turns out

#13

Here’s some links that might help.

http://www.brewersfriend.com/stats/ http://www.howtobrew.com
#14

Well a southern English brown seems to be the closest technical fit a bit low in ibu 's though

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