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You are here: Home --> Forum Home --> General Forum --> Chitchat --> What to brew?

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homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I'm planning a brew day for next weekend, and this time up, I figured I'd go to a rebrew of one of my maltier beers. 

I had been pretty set on a new incarnation of Treasure Type "T", the oatmeal toffee stout.  However, I'm out of both my Thundersmoke brown and my Enchantress (Irish red), both of which I consider to be "house" beers.  I miss them!

For now, the must really isn't calling to me to make a new recipe, so I'm pretty set on a rebrew. 

And yeah, I know... it doesn't really matter, brew what I want, etc.  Just musing out loud, I guess.



Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


If it were me, I would go with Thundersmoke or Enchantress, depending on what you feel like. I have two beers I have brewed so often and dialed in so well that I consider them my "house" beers: my dry stout and my RIS. Soon I'd like to add a Pilsner to that list, and maybe eventually an IPA, but that's beside the point. 

So I advocate for either of those because eventually, I like to have something that I know what I'm getting, if that makes sense. Last night is an example, I just wanted to enjoy a drink at dinner. I didn't want to be sampling something, or looking for flaws, or thinking about improving it, I just wanted a great beer. So if you don't have any house stuff on and, I'd go with that. 




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I'm kind of leaning in that direction for those very reasons, Matt.  I appreciate the input.



Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


Treasure Type T sounds interesting, but good grief at that malt bill. 10 different grains?  C'mon now.



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


New version is simplified.  Also note that two of the entries are just oats (I toasted part the first time I brewed it).



Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


Whatever you brew ... split batch it somehow.  2 beers for the same amount of effort.



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I'm in love with split batching.  But how am I gonna split batch one of these beers?  Different yeast, maybe?

Hmm.  That might be fun.

I'm leaning towards Enchantress.  I think I'm gonna pull the tiny bit of carafa III out this time in an effort to get a lighter beer and more prevalent red.



Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


You could use different yeasts.

You could ferment at different temps.

You could use different whirlpool or dry hops.

You could do different spice/sugar additions in whirlpool or fermenter.

You could add flavor extracts in the fermenter.

You could cold steep grains and add the liquor to one fermenter.  Imagine blowing minds when you serve a stout and a cream ale from the same mash.

I recently did a modified turbid mash so I could split batch my normal wit recipe between a wit and a sour.  It was a bit tricky, but it worked out.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


This recipe doesn't use whirlpool or dry hops, so that's out.   No additions, either.

Hmm... I think, this time, yeast is the best split.





Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


Dude, I just looked at the recipe.  You *should* be able to make a split batch of both.

Your base mash - maris otter, c46, c60, carafa iii, flaked barley

Steepings #1 - smoked malt

Steepings #2 - carared, roasted barley, melonoidin malt

Mash normally and adjust your runnings so you hit your OG numbers.  See Barclay Perkins about doing blended party gyles.  Once you have the runnings mixes into two containers, add respective steepings to each.  Run each as a separate boil (adjusting hops appropriately).

Done.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I'm not set up to do more than one boil.  I love the idea, but I don't have the equipment, and with my life, I just don't see back to back boils happening. 

I love the idea, though.



Posted 34 days ago.

uberg33k
Charter Member
The Internet
314 Posts


If you'd stop making spaghetti for dinner all the time, you'd have more time for beer :-P



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Yeah, yeah.



Posted 34 days ago.

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