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Bright Idea Ale


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#41 HVB

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Posted 07 July 2015 - 12:04 PM

oh yeah - if I ever had some 1450 around I'll be trying it in a recipe like this.  :D

why ruin a good beer :D



#42 positiveContact

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Posted 07 July 2015 - 12:04 PM

why ruin a good beer :D

 

sounds like a challenge!



#43 positiveContact

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Posted 17 July 2015 - 07:53 AM

this is just starting to get well carbonated.  seems like it's going to be pretty similar to the drez recipe I started with but without doing a side by side it's hard to say what the differences are.  once it's a little clearer and free of hop debris I'll have a better idea I think.



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Posted 17 July 2015 - 08:57 AM

right now I think the citra is coming through a bit strong - a little gym sock like :lol:

 

I still love it though.



#45 HVB

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Posted 17 July 2015 - 09:36 AM

right now I think the citra is coming through a bit strong - a little gym sock like :lol:

 

I still love it though.

I am surprised that it is coming through that much, especially with the second dry hop addition.



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Posted 17 July 2015 - 09:39 AM

I am surprised that it is coming through that much, especially with the second dry hop addition.

 

well, it was in the whirlpool and the 1st dry hop. and that first dry hop lasted about a week at warmish followed by coolish temps.  they've had quite a bit of contact time.  does amarillo or simcoe have that same characteristic?  maybe they are enhancing it.



#47 HVB

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Posted 17 July 2015 - 09:41 AM

Simcoe can be cat piss like sometimes



#48 positiveContact

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Posted 17 July 2015 - 09:55 AM

Simcoe can be cat piss like sometimes

 

I try not to drink that :lol:



#49 Poptop

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Posted 17 July 2015 - 11:24 AM

Important rule I've learned over the years:  Never doubt Denny.


One reason I'm making a Porter in July :)

With 1450 as recommended.

#50 neddles

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Posted 17 July 2015 - 11:26 AM

I have gotten gym sock from citra. Thats exactly what I would call it. My current batch of citra has been giving me this but it mellows if its not huge addition. Used in the quantities of Drez's Chinook-Citra it was only there briefly at first but was gone after a couple of days in the keg. Became off putting when I used too much. I called it "sweaty pineapple feet" here--> https://www.brews-br...eman/?p=1974849

 

The beer turned out very good after quite a bit of time and finings. 



#51 HVB

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Posted 17 July 2015 - 11:34 AM

One reason I'm making a Porter in July :)

With 1450 as recommended.

 

Grumble .. grumble :)



#52 matt6150

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Posted 17 July 2015 - 01:20 PM

Grumble .. grumble :)

So I'm trying to remember, was it just the attenuation of the yeast you didn't like or the flavor as well?



#53 HVB

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Posted 17 July 2015 - 04:15 PM

So I'm trying to remember, was it just the attenuation of the yeast you didn't like or the flavor as well?


Mainly the attenuation issue I had. I know it works great for many though.

#54 matt6150

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Posted 17 July 2015 - 08:32 PM

Mainly the attenuation issue I had. I know it works great for many though.

I hear ya. I want to say I have the same problem, but it seems I basically have a problem with every yeast.

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Posted 16 August 2015 - 12:09 PM

so now that the carbonation has really smoothed out I feel like this has a little more body.  It's a really nice beer for sure.



#56 neddles

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Posted 16 August 2015 - 03:10 PM

What's your opinion on the contribution of the oats?



#57 positiveContact

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Posted 16 August 2015 - 07:12 PM

What's your opinion on the contribution of the oats?

 

some noticeable but small enhancement of body.  tough to be 100% certain but it was the biggest change that I could attribute to any change in body or mouth feel.  I suppose it's possible the smoother bittering hops could be doing it.  the good thing is that quick oats cost less than base malt ;)



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Posted 03 December 2015 - 02:03 PM

drinking keg #2 of this now (dry hop only added in the last month or so) and it is still delicious :cheers:



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Posted 14 February 2016 - 01:13 PM

so here we are, 7+ months since I brewed this and I'm drinking keg #2.  I'm not sure when I started dry hopping (start of december?) this keg but the beer is still super delicious.  I don't think anyone would guess it's as old as it is.


Edited by Evil_Morty, 14 February 2016 - 01:15 PM.


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Posted 29 September 2017 - 04:04 AM

This was formed with Drez's standardish pale recipe as a starting point.  Just giving credit where credit is due.  So let me know what you guys think.

 

10 gallons

SRM: 5.12

OG: 1.055

IBU: 47

 

MALT:

11.750 lbs Pilsen

 5.000 lbs US Pale Ale

 1.000 lbs Caravienne

 0.500 lbs Acid Malt

 2.625 lbs Flaked Oats (quick oats)

 

mash at 152F (single infusion)

pH goal of 5.3

 

final water numbers:

Calcium: 105

Mg: 3

Sodium: 29

Sulfate: 206

Chloride: 60

Bicarb: 27

 

kettle hops:

0.6 oz columbus @ 90 mins

0.6 oz nugget @ 90 mins

1 oz chinook @ 5 mins

1 oz citra @ 5 mins

2 oz amarillo @ flameout

2 oz chinook (hopstand @ 165F for 30 mins)

1 oz citra (hopstand @ 165F for 30 mins)

 

ferment on US-05 (2 packets) @ 62F for a few days followed by slow ramp up to 68ish over a few days.

 

primary dry hop (after fermentation is mostly complete)

1.5 oz chinook for 4-5 days @60F

1.5 oz citra for 4-5 days @60F

 

keg hop (per keg so now we are talking about 5 gallons)

1 oz amarillo

2 oz simcoe

 

thinking of making this again but with some changes:

 

1) use lactic acid instead of acid malt

2) up the pale ale malt a little bit.  like maybe 6lbs.

3) 30 min boil

4) I'll have to change the hops up b/c I only have a few oz of chinook until my 2017 hops come in.  I was thinking some mosaic in the mix might be good.  I'll still probably use the chinook I have though.  And also some citra, simcoe and cent (also low on simcoe and cent so figure I'll use them up)

5) no hop stand (too lazy)

6) no primary dry hop, only post fermenation

7) I'll repitch some wyeast 1450 from my batch of stout I have going right now

 

other than that, practically the same beer! ;)


Edited by pickle_rick, 29 September 2017 - 04:06 AM.



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