Next brew day

Beer Recipes
1

I hesitate to call it something because its too easy to go down the style guidelines path. I suppose its going to be a pale ale. I wanted to try a moderately bittered beer, with a bump in malt flavor and hop flavor.

1.060 6 gallon batch
9 lbs Golden Promise
3 lbs Best light Munich
1 lb C40
150º for 90
PNW water with 8gm SO4 and lactic to 5.4 pH.

14g Magnum pellets @60
56g Simcoe pellets and 56g Mosaic pellets in whirlpool at 170 for 30

1056 high krausen pitch at 62º finished off at 68º

I keep waffling on the C40. Thought about just dropping it for another pound of Munich. I dont want it drying out too much though. A little chewy might help the hop flavor stick to your ribs.

This should be a whiplash beer compared to my usual malty beers.

Any thoughts?

2

Check out Jamils evil twin clone recipe in the last BYO mag…I think that may be what you’re looking for

3

I don’t get that and its not on the web site. Haven’t tried his beer yet, I don’t think it makes it to the Gorge

4

Is it the commercial version? He’s OG recipe has been available for ages.

5

Its all good. I have borrowed from so many of his recipes already. Time to cut the umbilical for a change.

6

Looks like a tasty beer to me, I say give it a go!!  I think you’ve got enough going on there to keep it dry, I wouldn’t sweat the lb of C40.  Maybe an ounce or two if dry hops wouldn’t hurt though…

I really don’t get the ET reference here, that’s pretty much a hoppy American Amber, a whole different ballgame.

7

That recipe is dramatically different than the Evil Twin recipe available from him at Mr Malty. Different enough to be a different clone?

8

Well in the article he explains that it is his latest update to the recipe which has gone through continual gradual changes…I will be kegging it this Thursday so I will know pretty soon

9

Even though I’m not trying to clone anything, not even trying to stay in-style, I see a couple similarities. More flavorful grains than the normal American stuff, and focusing on hop flavor rather than bitterness.

I decided to drop my crystal and sub in more munich, and mash a little warmer.
9 lbs GP
4 lbs Best munich light
155º for 60

10

Jim, I have a very similar thing in my fermenter right now, and also winging it, with little thought to style. I just wanted to throw something together with the local Valley Malt that I have around. I basically just went English with the hops and yeast. I guess with the local grains its a New England Bitter:
3 Gallon Batch
4# Valley Malt Pale Malt
2# Valley Malt Munich
Bittered with Northern Brewer, EKG in hopstand, Whitebread yeast (WL version, forget #)

11

Sounds good Jim, with the C40 or without.

12

Dang, now you got me thinking. If I like this one maybe I’ll do one with English yeast and hops

13

I thought it would be a good vehicle for tasting the malt. Just enough bitterness, not a ton of hop flavor and no citrus /pine /fruit etc.

14

Gonna be a malt bomb with GP and Munich.  If it was me, I’d use a more aggressive bittering hop to balance it.

15

Maybe stick with mashing lower then? I’m wanting some body but not super chewy, mild bitterness, lots of hop flavor and malt flavor.