what to brew when I get home

[BDawg]

WOW-

Cherry Blossom Honey sounds AWESOME. I love Orange Blossom Honey. You can actually taste the oranges. Can you taste cherries in Cherry Blossom Honey too?

Crut- I'd love to get my hands on a few lbs of that stuff... Old Buddy.... Old Pal.....

[Crut]

So tomorrow will be brewday. Ive decided with Bugs rye and a whipped up an IPA recipe with some hops i have a lot of. Pray the weather cooperates.

oh and Bdawg, ill see what i can do about a few lbs for ya.
-Crut

[BDawg]

Thanks, dude.
And congrats again on the new job. Hope your first trip went ok.

[Crut]

Mashin in on bugs right now, about to grind for the IPA here shortly. GOnna try to get done before 3pm so i can hit the brewpub with the guys.
oh and coffees perkin, why did i wait so long to figure out a good coffee is the best start to a brew day.
-Crut

[yonj46]

It's easier for me to post it again than search for it.

Bugeater Rye Cream

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.50
Anticipated OG: 1.050 Plato: 12.32
Anticipated SRM: 4.0
Anticipated IBU: 18.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Additional Utilization Used For First Wort Hops: -20 %

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
38.1 4.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
38.1 4.00 lbs. Pilsener Germany 1.038 2
9.5 1.00 lbs. Flaked Corn (Maize) America 1.040 1
4.8 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
9.5 1.00 lbs. Rye Malt America 1.030 4

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Northern Brewer Whole 6.60 23.6 First WH
0.25 oz. Czech Saaz Whole 3.40 13.8 60 min.
0.50 oz. Czech Saaz Whole 3.40 1.2 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1056 or White Labs 001

I have made this with a bunch of different yeasts and have had it come out great. 1007 is really good but takes forever to clear. Pacman is great if you can get some. I've also done it with Wyeast 1272 and 2565.

Wayne
Bugeater Brewing Company

Wayne

I am looking to brew this. which recipe is correct. This one or this one http://thebrewingnetwork.com/forum/viewtopic.php?p=39621#p39621

The 18 IBU one fits the style but the hops as you have them dont add up to 18. Thanks in advance

[Bugeater]

That is a good question. What is the "correct" recipe? I don't think there is one. The basic idea is to add a pound of rye to a good basic cream ale recipe. No matter what you do, it won't be to style. This exercise was to brew a tasty beer. I have brewed both versions mentioned and both work. I've tended to make them hoppier the last couple of times. Just about every time I brew this I change something around.

The version I currently have on tap is one of the best ones yet. I abandoned the lager like qualities of the earlier recipes and went with a malty version. I changed up the hops a bit, using Sterling in place of Saaz (I was out of saaz but had sterling on hand), and used some Wyeast 1728 from a yeast cake I had. I use the basic recipe as a starting point. I decide what flavors I want to stand out and modify from there.

Here is my latest version:

Bugeater Rye Cream - Malty version

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 14.00
Anticipated OG: 1.052 Plato: 12.95
Anticipated SRM: 5.6
Anticipated IBU: 15.3

Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 7.50 Gal
Pre-Boil Gravity: 1.042 SG 10.45 Plato

Formulas Used
-------------
Hop IBU Formula Used: Rager

Additional Utilization Used For First Wort Hops: -60 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.1 11.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.1 1.00 lbs. Flaked Corn (Maize) America 1.040 1
0.7 0.09 lbs. CaraVienne Malt Belgium 1.034 22
2.9 0.41 lbs. Cara-Pils Dextrine Malt 1.033 2
7.1 1.00 lbs. Rye Malt America 1.030 4

Potential represented as SG per pound per gallon.
Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Northern Brewer Whole 8.70 6.4 First WH
0.50 oz. Sterling Whole 4.80 8.8 60 min.
0.50 oz. Sterling Whole 4.80 0.0 0 min.

Yeast
-----
Wyeast 1728 Scottish Ale yeast

Mash Schedule
-------------

Mash Type: Single Step Batch Sparge

Grain Lbs: 14.00
Water Qts: 21.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.5 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 180 Time: 0

All temperature measurements are degrees Fahrenheit.

This should really confuse things for you.
Sorry if I haven't cleared things ups for you. Basically, just brew it the way you think you will like it and forget all about style guidelines.

Wayne

[Dirk McLargeHuge]

Darn you, Wayne! Now I'm going to have to brew that next.

[yonj46]

This should really confuse things for you.
Sorry if I haven't cleared things ups for you. Basically, just brew it the way you think you will like it and forget all about style guidelines.

Wayne

I do try not to get bogged down in style as well.

I love anything hopped up I just wanted to make sure that either way you felt the recipe worked and if there was one you prefer.

I have limited drinking/brewing with rye but want to venture out.

thanks for the 3rd choice! j/k