Hi Everyone,

I've made heaps of extract recipes, mostly lagers as the weather is good for
it, but I'm finding that all of the beers are very similar in their flavour
characteristics. I've made the following styles recently-

IPA
Australian Lager
Czech Pils - several variations
Irish Red Ale
Various German lagers
Nut Brown Ale

All of the above beers were very similar in their flavours; I'd like to try
something a bit different but need ideas on some of the styles that I might
try. Any recipe suggestions ( I can mash up to 1kg of grains) or other tips
would be appreciated.

Spanky wrote:[color=blue]
>
> Hi Everyone,
>
> I've made heaps of extract recipes, mostly lagers as the weather is good for
> it, but I'm finding that all of the beers are very similar in their flavour
> characteristics. I've made the following styles recently-
>
> IPA
> Australian Lager
> Czech Pils - several variations
> Irish Red Ale
> Various German lagers
> Nut Brown Ale
>
> All of the above beers were very similar in their flavours; I'd like to try
> something a bit different but need ideas on some of the styles that I might
> try. Any recipe suggestions ( I can mash up to 1kg of grains) or other tips
> would be appreciated.[/color]

OK, the first question is, were the lagers you made really lagers? Did
they use a lager yeast, ferment cold, and then lager afterwards? If
not, u\you might enjoy making true lagers. If so, we'll have to think
of something else!

-------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

"Denny Conn" <me@privacy.net> wrote in message
news:1095175535.VvZa0vJ8A9U5ubM9JSQ68Q@teranews...[color=blue]
>
> OK, the first question is, were the lagers you made really lagers? Did
> they use a lager yeast, ferment cold, and then lager afterwards? If
> not, u\you might enjoy making true lagers. If so, we'll have to think
> of something else!
>
> -------->Denny
> --
> Life begins at 60 - 1.060, that is.
>[/color]


Yes, they were all proper lagers, most of them used saflager s-23 fermented
between 8 and 14 degrees Celsius and allowed to lager for several weeks in
the secondary at temps closer to 4 or 5 degrees. I know that the lagering
should happen at lower temps but I do not have another fridge to do this in.

Start thinking!

Well, temperature aside, the IPA should not taste anything like the
Nut Brown Ale or the German Lagers. From your reply to the other
posts, and having the frig. to ferment your lagers in, it sounds like
you have the right equipment and knowledge. I use a liquid yeast
instead of the powder yeast, the liquid is night and day to the
powder. Also, if you do a Czech beer, do you use the same water
makeup as the Australian Lager? Find out what the average water
makeup in Czech Rep. is and try to match as closely as possible, same
for the Australian.

Also, is sounds like you need to graduate to all-grain. Us
all-grainers have much more control over the outcome and can provide a
more exact style of beer, which sounds like what you want to do.

Carl


On Tue, 14 Sep 2004 19:01:01 +1000, "Spanky" <labtecs@hotmail.com>
wrote:
[color=blue]
>Hi Everyone,
>
>I've made heaps of extract recipes, mostly lagers as the weather is good for
>it, but I'm finding that all of the beers are very similar in their flavour
>characteristics. I've made the following styles recently-
>
>IPA
>Australian Lager
>Czech Pils - several variations
>Irish Red Ale
>Various German lagers
>Nut Brown Ale
>
>All of the above beers were very similar in their flavours; I'd like to try
>something a bit different but need ideas on some of the styles that I might
>try. Any recipe suggestions ( I can mash up to 1kg of grains) or other tips
>would be appreciated.
>[/color]

<lucky_carl@mindspring.com> wrote in message
news:2d59l09p2mt52klp0elud4ttirn3hed794@4ax.com...[color=blue]
> Well, temperature aside, the IPA should not taste anything like the
> Nut Brown Ale or the German Lagers. From your reply to the other
> posts, and having the frig. to ferment your lagers in, it sounds like
> you have the right equipment and knowledge. I use a liquid yeast
> instead of the powder yeast, the liquid is night and day to the
> powder. Also, if you do a Czech beer, do you use the same water
> makeup as the Australian Lager? Find out what the average water
> makeup in Czech Rep. is and try to match as closely as possible, same
> for the Australian.
>
> Also, is sounds like you need to graduate to all-grain. Us
> all-grainers have much more control over the outcome and can provide a
> more exact style of beer, which sounds like what you want to do.[/color]

You've got it in one, I'm in the process of collecting the gear to do all
grain, in the mean time I'll have to stick with mini-mashes.

Most of the time I have been using dried yeasts due to the lower cost but
I'm starting to experiment with liquids from Wyeast and Whitelabs.

Spanky wrote:
[color=blue]
> You've got it in one, I'm in the process of collecting the gear to do all
> grain, in the mean time I'll have to stick with mini-mashes.[/color]

Check out [url]www.hbd.org/cascade/dennybrew[/url].

---------->Denny

--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com