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> Fast Beers, Brew and Drink in 2-3 Weeks!
cj in j
post Sep 14 2005, 10:16 PM
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Fast Beers FAQ
Contributed by Many BrewBoard Members

One of the most frequently asked questions on BrewBoard is some variation of “What beer can I make quickly?” What follows are recipes contributed by BrewBoard members that are relatively simple to make and that are drinkable in a short period of time.

If you have any questions about a recipe, please PM the recipe’s creator.

And, if you have any recipes you’d like to add to this FAQ, please send them to me by PM.

Thanks -- and enjoy!

cj in j

CDJK Mild - 2004, All-grain, Contributed by drewbage
Oat Malt Pale AK Mild, All-grain, Contributed by drewbage
Extra Pale Ale, All-grain, Contributed by drewbage
Roar's Red Ale, All-grain, Contributed by BeerCowboy
Winter Solstice Wheat, Extract, Contributed by The Conrad
Special London Ale, Extract with Steeping Grains, Contributed by The Conrad
Kitty Witty Belgian Wit, All-grain, Contributed by erichonour
Yooper's Sooper Dooper American Wheat. All-grain, Contributed by erichonour
Belgian Wit, Extract, Contributed by gp b brewin
Coffee Stout, Extract, Hokie Brewer
Theo's Mild, All-grain, Contributed by Ted
Pones Pride, All-grain, Contributed by Ted
Cracker in the Backyard Ale, All-grain Contributed by malangon
Berliner Weisse, All-grain, Contributed by Chet
Oracle (you know, the Weiss One), All-grain, Contributed by bonjour
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cj in j
post Sep 14 2005, 10:22 PM
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CDJK Mild - 2004
All-grain
Contributed by drewbage

A ProMash Recipe Report

Recipe Specifics
Batch Size (Gal): 5.50
Wort Size (Gal): 5.50
Total Grain (Lbs): 8.75
Anticipated OG: 1.042 (Plato: 10.59)
Anticipated SRM: 16.4
Anticipated IBU: 14.4
Brewhouse Efficiency: 70%
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% / Amount / Name / Origin / Potential / SRM
77.1 / 6.75 lbs. / Pale Malt(2-row) / Great Britain / 1.038 / 3
11.4 / 1.00 lbs. / Brown Sugar / / 1.045 / 0
5.7 / 0.50 lbs. / Flaked Oats / America / 1.033 / 2
2.9 / 0.25 lbs. / Crystal 150L / Great Britain / 1.033 / 150
1.4 / 0.13 lbs. / Carafa / Germany / 1.030 / 400
1.4 / 0.13 lbs. / Roasted Barley / Great Britain / 1.029 / 575
Potential represented as SG per pound per gallon.

Hops
Amount / Name / Form / Alpha / IBU / Boil Time
0.25 oz. / Wye Target / Pellet / 10.60 / 10.7 / First Wort Hop
0.25 oz. / Wye Challenger / Pellet / 6.50 / 3.7 / 30 min

Yeast
WYeast 1275 Thames Valley Ale

Mash Schedule
Mash Type: Single Step
Grain Lbs: 8.75
Water Qts: 9.00 Before Additional Infusions
Water Gal: 2.25 Before Additional Infusions
Qts Water Per Lbs Grain: 1.03 Before Additional Infusions

Rest / Temp / Time
Saccharification Rest / 150 / 60 Min
Mash-out Rest / 168 / 10 Min
Sparge / 0 / 0 Min
Total Mash Volume Gal: 2.95 - Dough-In Infusion Only

Notes: This mild is best between 2-4 weeks from the brew date
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cj in j
post Sep 14 2005, 10:26 PM
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Oat Malt Pale AK Mild
All-grain
Contributed by drewbage
A ProMash Recipe Report

Recipe Specifics
Batch Size (Gal): 5.50
Wort Size (Gal): 5.50
Total Grain (Lbs): 8.00
Anticipated OG: 1.040 (Plato: 9.91)
Anticipated SRM: 5.6
Anticipated IBU: 16.1
Brewhouse Efficiency: 70%
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% / Amount / Name / Origin / Potential / SRM
75.0 / 6.00 lbs. / Pale Malt(2-row) / Great Britain / 1.038 / 3
12.5 / 1.00 lbs. / Oat Malt / British / 1.033 / 2
6.3 / 0.50 lbs. / Crystal 35L / Scottish / 1.035 / 35
6.3 / 0.50 lbs. / Turbinado Sugar / Generic / 1.046 / 0
Potential represented as SG per pound per gallon.

Hops
Amount / Name / Form / Alpha / IBU / Boil Time
0.25 oz. / Wye Target / Pellet / 10.60 / 10.9 / 60 min
0.25 oz. / Wye Challenger / Pellet / 6.50 / 5.1 / 30 min

Yeast
White Labs WLP001 California Ale

Mash Schedule
Mash Type: Single Step
Grain Lbs: 7.50
Water Qts: 12.00 Before Additional Infusions
Water Gal: 3.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.60 Before Additional Infusions

Rest / Temp / Time
Saccharification Rest / 154 / 60 Min
Mash-out Rest / 0 / 0 Min
Sparge / 0 / 0 Min

Total Mash Volume Gal: 3.60 - Dough-In Infusion Only
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cj in j
post Sep 14 2005, 10:32 PM
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Extra Pale Ale
All-grain
Contributed by drewbage

A ProMash Recipe Report

Recipe Specifics
Batch Size (Gal): 5.50
Wort Size (Gal): 5.50
Total Grain (Lbs): 11.50
Anticipated OG: 1.052 (Plato: 12.92)
Anticipated SRM: 5.8
Anticipated IBU: 62.7
Brewhouse Efficiency: 70%
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% / Amount / Name / Origin / Potential / SRM
87.0 / 10.00 lbs. / Pale Malt(2-row) / America / 1.036 / 2
4.3 / 0.50 lbs. / CaraVienne Malt / Belgium / 1.034 / 22
4.3 / 0.50 lbs. / Honey Malt / Canada / 1.030 / 18
4.3 / 0.50 lbs. / Vienna Malt / Germany / 1.037 / 3
Potential represented as SG per pound per gallon.

Hops
Amount / Name / Form / Alpha / IBU / Boil Time
0.50 oz. / Cascade / Pellet / 5.90 / 11.8 / First Wort Hop
0.50 oz. / Chinook / Pellet / 10.40 / 23.0 / 60 min
0.75 oz. / Centennial / Pellet / 9.10 / 23.0 / 40 min
1.00 oz. / Crystal / Pellet / 3.30 / 4.9 / 20 min
1.00 oz. / Amarillo / Pellet / 8.90 / 0.0 / 0 min

Yeast
White Labs WLP001 California Ale

Mash Schedule
Mash Type: Single Step
Grain Lbs: 11.50
Water Qts: 13.80 Before Additional Infusions
Water Gal: 3.45 Before Additional Infusions
Qts Water Per Lbs Grain: 1.20 Before Additional Infusions

Rest / Temp / Time
Saccharification Res / 150 / 60 Min
Mash-out Rest / 0 / 0 Min
Sparge / 170 / 60 Min

Total Mash Volume Gal: 4.37 - Dough-In Infusion Only
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cj in j
post Sep 14 2005, 10:39 PM
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Roar's Red Ale
All-grain
Contributed by BeerCowboy

Grains
7.5 lbs Pale 2row
.5 lbs biscuit
.5 lbs 20L crystal
4 oz chocalate

Hops
.5 oz Centennial 8.8% 60 min
.25 oz Centennial 8.8% 45 min
.5 oz Centennial 8.8% 15 min
Total IBUs ~35-40 using pellets

Yeast: Muntons Premium Gold

Mash 150-151 60min or
Mash at 155 for a higher FG if you like (I do it sometimes)

SG at 75% Eff 1.047
FG 1.008-1.010
EST SRM 14

This makes a red-brown ale that I think is balanced flavor-wise across the board. This is my wife's and my friend's favorite beer that I make. Can be ready in one week but is complete at 2 weeks. I've kegged it at 7 days chilled carbed and started drinking. I made 90 gals in a years time. (IMG:style_emoticons/brewboard/smile.gif)
Rory
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cj in j
post Sep 14 2005, 10:44 PM
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Winter Solstice Wheat
Extract
Contributed by The Conrad

This is the first beer I ever made. It got descent reviews at a local AHA-sanctioned competition with a few "has a slight extract twang" comments. Very drinkable 10 days after brewing, assuming kegging, 14-17 if bottling.

Extract
6 lbs Alexanders Wheat malt extract

Hops
1 oz Hallertauer 60 min
1/2 oz Hallertauer 10 min

Wyeast 3068, no starter, just smacked.

Reached FG in 5 days.
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cj in j
post Sep 14 2005, 10:50 PM
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Special London Ale
Extract with Steeping Grains
Contributed by The Conrad

A great quick Special Bitter that is drinkable in about 2-3 weeks depending on how clear you like your beer. Has a great hop flavor and aroma, probably one of the best all-around Fast Beers I’ve ever had, modeled after Fullers Special London Ale.

Extract and Grains
7 lbs Ex-Light DME
9 oz British Crystal 50L
10 oz Torrified Wheat
2 oz of Malto Dextrin

Hops
2 oz UK Kent 60 Min
1.5 oz Hallertauer 60 Min
1.5 oz Fuggles 10 Min

Other
1 tsp Irish Moss -- Do not forget this or the wheat will really hurt this beer’s clarity.

Yeast
Pitched WLP 013 London Ale straight out of the tube.

Fermented at 70. Transfer to secondary after 7-8 days, dry hopped with 1 oz Fuggles. Bottle in 7-10 days, or keg.
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cj in j
post Sep 14 2005, 11:19 PM
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Kitty Witty Belgian Wit
All-grain
Contributed by erichonour

Brewed: Sunday, October 10, 2004
Racked to secondary: n/a
Bottled: Wednesday, October 20, 2004
IBU predicted: 16.9
ABV predicted: 4.7%
Compliance w/style: 100%
Gravity post-boil: 1.041 @ 75°
Gravity at bottling: 1.010 @ 65°

Grains
5 lbs Dingemann’s Belgian Pilsen Malt
4.75 lbs Flaked Wheat
0.25 lbs Rolled Oats

Hops
1.0 oz Hallertauer (2.6%) 60 minutes
1.0 oz Hallertauer (2.6%) 27 minutes
0.5 oz Hallertauer (2.6%) 9 minutes

Other
1.0 oz crushed coriander seed 9 minutes
1.0 oz bitter orange peel 9 minutes

Yeast
WLP400 Belgian Wit Ale Yeast
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cj in j
post Sep 14 2005, 11:19 PM
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Yooper's Sooper Dooper American Wheat
All-grain
Contributed by erichonour

Brewed: February 5, 2005
Racked to secondary: n/a
Bottled: February 13, 2005
IBU predicted: 18.4
Color predicted: 4.48 °SRM
ABV predicted: 4.7%
Compliance w/style: 100%
Gravity post-boil: 1.046
Gravity pre-secondary: 1.010
Gravity at bottling: 1.010

Grains
4.0 lbs. American 2-row Pale
4.5 lbs. White Wheat Malt
0.125 lbs. Belgian Aromatic
0.5 lbs. Belgian Cara-Pils
0.5 lbs. Wheat Flaked
0.25 lbs. Torrified Wheat

Hops
0.5 oz. Mt. Hood (Whole, 4.5 %AA) boiled 60 min.
0.5 oz. Willamette (Whole, 4.5 %AA) boiled 40 min.
0.5 oz. Mt. Hood (Whole, 4.5 %AA) boiled 20 min.
0.5 oz. Willamette (Whole, 4.5 %AA) boiled 10 min.
0.5 oz. Mt. Hood (Whole, 4.5 %AA) boiled 1 min.

Yeast
White Labs WLP320 American Hefeweizen Ale
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cj in j
post Sep 14 2005, 11:23 PM
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Belgian Wit
Extract
Contributed by gp b brewin

One of my favorite "quick" beers to make is a Belgian Wit. I usually ferment for 7-10 days and then immediately bottle or keg and force carb. Here's my most recent recipe

Extract
4.0 lbs. Wheat Dry Malt Extract
1.5 lbs. Extra Light Dry Malt Extract

Hops
0.9 oz. Sterling (Whole, 7.2%AA) boiled 45 min.
1.4 oz. Sterling (Whole, 7.2%AA) boiled 0 min. (flameout)

Other
1.0 oz. crushed corriander seed (added with 10 min. left in boil)
0.5 oz. dried bitter orange peel (added with 10 min. left in boil)
0.3 oz. grated fresh ginger root (optional) (added with 10 min. left in boil)
1 Servo capsule

Yeast
White Labs Belgian Blend Yeast (WLP575)

IBU: 18
OG: 1.047
FG: 1.010
ABV: 4.9%

This recipe can be made with different yeast (most common is WLP400 or WLP410) and different hops (I've used Styrian Goldings for bittering and Saaz for flameout). Also, depending on your spice preference, you can adjust the amount of corriander (I've used 0.5 oz before). I usually don't add ginger root but added it to the last batch and it gave it a nice crisp flavor.
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cj in j
post Sep 14 2005, 11:28 PM
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Coffee Stout
Extract
Hokie Brewer

This is the first beer I've ever brewed, and it came out a million times better than I thought it would. My boss told me it was the best stout he'd ever had.

Extract
1 Can of Munton's Liquid Dark Malt Extract
2 Pounds Clover Honey

Hops
1.5 oz East Kent Goldings
1 oz (roughly) Eroica (or any other high alpa acid hop)
1 Teacup's worth Espresso

Yeast
WL Irish Ale yeast.

Bring 4 gallons of water to a boil, add bittering hops.
T-20 minutes add half your extract
T-15 minutes add honey
T-10 minutes add rest of extract, add Kent Goldings

Cool down as fast as possible, top off to 5 gallons pitch yeast at room temperature.

The Irish ale yeast ferments the crap out of everything so you don't get a whole lot of honey character (I don't remember getting any.). I ended up at aroundt 5% alcohol, so it won't put you on your ass. 1 cup Espresso is strong enough to add just enough coffee flavor to a whole 5 gallon batch. Everyone who I let try it loved it, saying the coffee taste was there and not overpowering by any means, and the hops gave a really clean crisp bitterness.

Being the anal guy that I am, a dipped a teacup and saucer in Iodophor and dried them, made a batch of espresso (I assumed it was sanitary since it's made by boiling water and forcing the water through acidic coffee grounds at high pressure) then poured it in the teacup and covered it with the saucer. After a while I tossed it in with the cooling wort.

I think it fermented out in a week, I did a few days in secondary, and then 2 wks in the bottle, and then magnifique. I tried one 5 months old, and it's even better, but could have been just a bit hoppier.
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cj in j
post Sep 14 2005, 11:35 PM
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Theo's Mild
All-grain
Contributed by Ted

Here's one that I like to make, you can use any Brit ale strain, I happen to like the Essex strain -- it is from the Ridley's brewery in England, and is used for their Mild. It's ready in short order -- I've served it 10 days after making it and is quite tasty.

BJCP Style: 10-A Brown Ale, Mild

Recipe Name: Theo's Mild

Batch Size (Gal): 5.00
Est. IBU: 23.3
Est. OG: 1.034 (Plato: 8.56)

Grain/Extract/Sugar
% / Amount / Name / Origin / Potential / SRM
81.6 / 5.00 lbs. / Marris Otter Malt / Britain / 1.038 / 3
8.2 / 0.50 lbs. / Crystal Med. / Britain / 1.030 / 60
6.1 / 0.38 lbs. / Carafa 1 (dehusked) / Germany / 1.030 / 320
4.1 / 0.25 lbs. / Amber Malt / Great Britain / 1.032 / 35
Potential represented as SG per pound per gallon.

Hops
Amount / Name / Form / Alpha / IBU / Boil Time
0.40 oz. / Goldings - E.K. / Whole / 6.50 / 11.9 / 90 min.
0.50 oz. / Fuggle / Whole / 5.00 / 11.4 / 90 min.

Yeast
White Labs WLP022 Essex Ale Yeast

Mash Schedule
Mash Type: Single Step
Grain Lbs: 6.13
Water Qts: 6.15 - Before Additional Infusions
Water Gal: 1.54 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Saccharification Rest Temp: 150 Time: 90
Mash-out Rest Temp: 169 Time: 5
Sparge Temp: 169 Time: 45

I recommend force carbonation in a keg, which helps get it ready quicker. If priming, keg it with priming solution after 5 days in primary, and it should have proper carbonation after another week, which would be 12-14 days in that case.
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cj in j
post Sep 14 2005, 11:44 PM
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Pones Pride
All-grain
Contributed by Ted

Here's another quick recipe. This one is for 10 gal. I recommend force carbonation in a keg, which helps get it ready quicker. If priming, keg it with priming solution after 5 days in primary, and it should have proper carbonation after another week, which would be 12-14 days in that case.

BJCP Style: 04-A Bitter & English Pale Ale, Ordinary Bitter
Recipe Name: Pones Pride

Batch Size (Gal): 10.00
Est. IBU: 32.7
Est. OG: 1.038 (Plato: 9.40)

Grain/Extract/Sugar
% / Amount / Name / Origin / Potential / SRM
86.3 / 11.00 lbs. / Halcyon Pale Ale Malt / Britain / 1.037 / 2
5.9 / 0.75 lbs. / Flaked Corn (Maize) / America / 1.040 / 1
3.9 / 0.50 lbs. / Carafa / Germany / 1.030 / 400
3.9 / 0.50 lbs. / Carastan Malt / Great Britian / 1.035 / 34
Potential represented as SG per pound per gallon.

Hops
Amount / Name / Form / Alpha / IBU / Boil Time
0.60 oz. / Wye Target / Whole / 9.00 / 12.1 / 90 min.
1.00 oz. / Wye Challenger / Whole / 7.00 / 15.6 / 90 min.
1.00 oz. / Goldings - E.K. / Whole / 4.80 / 5.0 / 15 min.

Extras
Amount / Name / Type / Time
2.00 Unit(s) / Whirlfloc / Fining / 15 Min. (boil)

Yeast
WYeast 1968 London Extra Special Bitter

Mash Schedule
Mash Type: Single Step
Grain Lbs: 12.75
Water Qts: 17.00 - Before Additional Infusions
Water Gal: 4.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions
Saccharification Rest Temp: 151 Time: 90
Mash-out Rest Temp: 168 Time: 20
Sparge Temp: 166 Time: 60
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cj in j
post Sep 18 2005, 02:04 AM
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Cracker in the Backyard Ale
All-grain
Contributed by malangon

I figured I would donate this one to the cause after I saw this FAQ. I brewed this one recently and liked it because it had a good balance that non-homebrewers liked, and homebrewer's still got enough hops for their fix.

BeerSmith Recipe Printout
Recipe: Cracker in the Backyard Ale
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.02 gal
Estimated OG: 1.055 SG
Estimated Color: 12.8 SRM
Estimated IBU: 31.8 IBU
Brewhouse Efficiency: 65.0%
Boil Time: 90 Minutes

Ingredients:
------------
Amount / Item / Type / % or IBU
9.92 lb / Pale Malt, Maris Otter (3.0 SRM) / Grain / 87.5%
1.42 lb / Caramel/Crystal Malt - 60L (60.0 SRM) / Grain / 12.5%
0.33 oz / Magnum [14.00%] (60 min) / Hops / 16.7 IBU
0.42 oz / Pearle [8.00%] (30 min) / Hops / 9.2 IBU
0.83 oz / Cascade [5.50%] (10 min) / Hops / 5.9 IBU
1.67 oz / Cascade [5.50%] (0 min) / (Aroma Hop-Steep)Hops
1.00 / Whirlfloc Tablet (Boil 15.0 min) / Misc
1 Pkgs / American Ale Blend (White Labs) / Yeast-Ale
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cj in j
post Sep 20 2005, 10:31 PM
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Berliner Weisse
All-grain
Contributed by Chet

Here's a quickie recipe for a Berliner Weisse.
OG 1.030; FG 1.003; 3.5% abv; 8.4 IBUs; 2.4 SRM

Grains
2.5# Pils
2# Wheat
1.5# Acidulated (Sauer)

Hops
.5 oz. Hallertau

Other
Nottingham dried yeast
3 Tbsp. acid blend
3 tsp. lactic acid

Mash in pils & wheat @145F. After 30 minutes, add in acidulated (this keeps the ph from messing up conversion). Let rest another 30 minutes then sparge.

Boil 60 minutes. Add the Hallertau with 40 minutes left. Chill to 57F and ferment at that temp. Upon kegging, add the acid blend and lactic acid. Start with less than I used, then adjust to taste.

Notes:
You can of course use German Ale or Kolsch yeast. I like Nottingham because it ferments extremely dry, and some feel it lends a certain tartness to the taste.

Also, if you really want authentic, skip the acid additions and add lactic acid bacteria...and wait for a year, cause it's no longer a quickie.
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