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Nickfixit

Mad Scientist Brews

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I mixed a Chardonnay and a Saison.   2.25 of Saison (all grain for the MR Beer love the small batches).    before bottling I added 500 ML of a Chardonnay that I made last year.

 

One of the best beers I have ever had.   I will be making it again, and again.   Everyone who has tried it loves it. 

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Here is my latest Mad Scientist brew

 

Call it  "Leftovers Lager" or "Valentine's Lager" (the letter because of the date and the intended choc/caramel content.)

Just as much a Lager as Patriot Lager is - lol, but really an Ale.  I am expecting a mid color ale with sweetish nature, hints of choc, coffee and caramel and an interesting aroma from the 7Cs hop mix.

Figuring  ~ 4 to 6 oz DME per cup (average ), plus the grain, this will have added malt to add ~ 1.5 to 2 ABV onto HME can amount, so ABV in the 5% region.

 

Am I being realistic in expectations for this mix?

 

Valentine's "Lager"/"Leftovers Lager"
HME Patriot Lager
2 oz mix of choc and pale choc grains and 2 oz Cara 40 steeped 20 min at 155-165 deg..

DME mix 1.5 cups Sparkling  Amber, 3/4 cup Wheat DME, 2 oz Trad Dark DME (2 bags of leftovers emptied out there :-) )

0.5 oz FF 7C's hop at flameout

S-05 yeast.

 

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On ‎9‎/‎11‎/‎2015 at 7:52 PM, slym2none said:

This looks more like the bath room in a very defiant church.

 thumbnail_9178284445324377248.jpg

Anyway  without getting to the punch line immediately this is the short version (can be retold with infinite elaboration).

 

This guy dies after a life of sinning and gets to hell and they look at his transgression list and tell him "Well, OK , since you have been bad but not VERY VERY bad, you get to choose your punishments."

So they took him on a tour. In the first room there were people standing on coals, pulling on ropes tied to boulders that if they moved them might allow  them to move off the coals.  "No I don't like this one" the man said.

So they moved to the next room. In there were people standing on big ice cubes, with devils poking them with sharp sticks.  "No I don't like this one either. " the man said. "What else you got?"

They moved to another room where there was a pool of liquid cesspool content with people standing in it waist deep, drinking tea from big red mugs.
"Well" he thought., "This does not look too tough."

"OK, he told the devil who was escorting him, "I will take this one."

So they told him to go stand in the pool and gave him a mug of tea.

He stood there happily sipping the tea for about 5 minutes when a big nasty looking devil came in.

"OK, you guys," he said, "Enough with the tea break - back to your handstands."

 

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Anyway I did not really come here to make that last post, I ws just thinking that I am not good enough to have "Mad Scientist" brews only "Crazy Amateur" brews.

That is based on my forgetting to totally stir/dissolve my HME before pouring it into the fermenter. I was more concerned with cooling it rather than stirring it.

Since I did partial mash with about 20 oz of potentially fermentable grains including 3/4 lb dark wheat, I figured I should check the OG.  It came out to 1.035 so I figure I must not have the Bavarian Weissbier HME fully dissolved into the sample I took or my attempt at mashing must be very bad. I was expecting higher OG.

I had the grains at about 150 deg for about 50 min. It was definitely sweet but tough to tell if enough.

I had 12 oz dark wheat, 4 oz Vienna and 4 oz Munich plus  a little pale chocolate. and Cara80 for color.

 

Anyway I thought about adding more DME to the cool wort but decided not and I will live with the beer at lower ABV if it is actually that way.

 

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The Mad Scientist or Crazy Amateur strikes again.

Well, I had this 1/3 of a Cooper's 6 gal Pisener recipe (the basic version - the other 2 LBKs have enhanced versions) fermenting in an LBK and I saw the post about Mad Ludwig's Marzen and I had this sudden craving to make a Marzen.

 

So I looked at recipes online and I figured I could do a religious conversion on the Pilsener and change it into a Marzen.

The following changes are needed:

- up the ABV to in the 5.5 to 6.0 area (Basic Pils was 3.5%)

- add a lot of maltiness and residual sweetness

- put some German stuff in there.

- no extra hops, the bitterness and Saaz characteristic that I expect in there should be enough at 27 calculated IBUs

(I see styles range18-28 IBUs so I think this is good.

 

So the Pils is fermenting at 60 deg with W37/40 yeast + original Cooper's yeast (which was old and a slow starter) and is well on its way down from High Krausen.

So I added 1lb Sparkling Amber DME + ~ 1/4 lb Trad Dark DME (eyeballed it ~ = 1 cup).

I also steeped 11 oz caravienne and 5 oz caramunich grains and will add that when it the drainings are cool. (DONE!  - there was not much sweetness here, mostly color. I will get sweetness from the DMEs.)

 

So I know a few things

- it will me stronger than the  pils recipe

- it will be darker than the pils recipe

- it will be sweeter than the pils recipe

- it might overflow the LBK in revenge

 

So - will it be a Marzen?

No idea, but it is headed that way. Time will tell. But I have bad calendar timing so maybe it will be an Augusten ?

 

 

 

 

 

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3 hours ago, Nickfixit said:

The Mad Scientist or Crazy Amateur strikes again.

Well, I had this 1/3 of a Cooper's 6 gal Pisener recipe (the basic version - the other 2 LBKs have enhanced versions) fermenting in an LBK and I saw the post about Mad Ludwig's Marzen and I had this sudden craving to make a Marzen.

 

So I know a few things

- it will be stronger than the  pils recipe

- it will be darker than the pils recipe

- it will be sweeter than the pils recipe

- it might overflow the LBK in revenge

 

So - will it be a Marzen?

No idea, but it is headed that way. Time will tell. But I have bad calendar timing so maybe it will be an Augusten ?

 

Well, after a couple hours it does have some ENORMOUS bubbles....... I must have made some yeasties happy - lol

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Alrighty, we're back again.:o

 

This time I am making the Cooper's Selection IPA  divided into 3 LBKs.

Standard recipe is 1 Can HME 1.87 kg, 500 g Light DME, 300g Dextrose. (Or HME approx. 20 oz/LBK, DME approx. 6 oz, Dextrose approx. 3.5 oz (~ say 4 oz Booster).) 

So I made up 3 LBKs with 1/3 the HME, 1/3 lb Pilsner DME, 1/3 Pack Booster. This measured BRIX ~ 8.5 which by the calculator indicates ABV of 4,4 and Recipe says 4.2 (I had a little extra booster actually). So good there. LBKs #1, #2, #3.

 

Then I looked at the recipes on the Cooper's AU site and thought that their UK and NZ variants looked interesting.

So I decided to go for it in LBKs #2, #3.

I added 8 oz approx. DME to LBK#2 and LBK#3 hopefully boosting ABV to low 5's %

I pitched LBK#1 with 2/3 of the 7 oz Cooper's yeast packet (dated from 2014)

I pitched LBK#2 with half a pack of S-05 and half the remaining Cooper's yeast.

I pitched LBK#3 with half a pack of Nottingham yeast and the now (~1/6) remaining Cooper's yeast.

 

LBK #2.  The N.Z recipe calls for adding 2x 25g Pack hop pellets of Riwaka NZ Hop.

I can't find any so plan to use 0.5 oz of a mix of CITRA and HBC438 after a week.

 

LBK #3. The U.K. recipe calls for adding 2x 25g Pack hop pellets of Bramling Cross (which I have) to 6 gal.

I figure this out at 0.5 oz for 2 gal approx. after a week.

 

Call me crazy but..................

 

Comments/Suggestions welcome. I have a week before I put in hops.

 

 

 

Green Hop Ale2.jpg

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On ‎7‎/‎1‎/‎2017 at 8:12 PM, Nickfixit said:

LBKs #2, #3 with more recent yeasts (Nottingham & S-05)  had foam over the surface in 4 hours, #1 was still thinking about it. But I have hope....it is early yet. I have seen t he Cooper's slow to start for me before.

OK< They all have foam on them now even at 62 deg (Although the Cooper's is less, and the Notty most. I will bring them to a warmer place and add the hops at the end of the week. It should be a good set of batches, Cooper's say that they are based on Styrian Goldings Hop as IPA aroma - so Traditional.

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It is interesting to find the aroma differences emitted by the fermenters. I added no extra hops yet but #2 and #3 have more light DME. 

The S-05 was the most fruity smelling, and the Coopers less, the Notty was least but may be difficult to detect as it is in the net style LBK and does not have the same lid vent positions so less concentrated emission.  (Nose to vent detecting - no lid opening)

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Well NOW I have a BIG aroma difference with the krausen  having subsided on the LBK#3, I put in 0.5 oz Bramling Cross. Wow does that perfume the room up. I could smell it even going down the basement stairs and the door was shut on the fermentation room. I will add the hops to the LBK#2 after that krausen subsides, it still seems to be going strong.

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On ‎7‎/‎6‎/‎2017 at 10:27 PM, Nickfixit said:

Well NOW I have a BIG aroma difference with the krausen  having subsided on the LBK#3, I put in 0.5 oz Bramling Cross. Wow does that perfume the room up. I could smell it even going down the basement stairs and the door was shut on the fermentation room. I will add the hops to the LBK#2 after that krausen subsides, it still seems to be going strong.

Now both have their hops, but there is such a difference in the yeast activity.  The one with S-05 (LBK#2) still showing some surface bubble accumulation whereas the Nottingham and Cooper's cleared very fast. The Cooper's did have less malt, to be fair, but the other 2 had the same amount each. And these are all fermenting at ~ 63 deg so far.

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1 hour ago, Nickfixit said:

Now both have their hops, but there is such a difference in the yeast activity.  The one with S-05 (LBK#2) still showing some surface bubble accumulation whereas the Nottingham and Cooper's cleared very fast. The Cooper's did have less malt, to be fair, but the other 2 had the same amount each. And these are all fermenting at ~ 63 deg so far.

It's like pheromones to a brewmaster!  ?

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Talking of Mad Scientist........

I am in discussion on glow in the dark beer resulting from yeast gene editing with CRISPR.

Yes - GMO beer by DIY biologists. (There is a $199 kit but I won't pay that but I know  someone that is getting a CRISPR kit.)

 

What is the market price for GID yeast - if we make some - lol?

 

Actually it is easier if you just add quinine extract.... both methods need a black light for the green glow.

 

But we may try the yeast modification too. It may take a while to get enough to be useful though.

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OK, I got another one.

 I like the Belgian wheat beers, but I will not have a wheat HME and I am looking to use up a  Pilsner HME,

 

Any opinions on this recipe?

 

Czech Pils/Belgian Wheatified


30 min Partial Mash
 4 oz 1 min Oat, 4 oz flaked raw wheat, 2 oz Pilsner Malt, 1 oz Aromatic malt , Rice hulls
Crushed Coriander 1 tsp, crushed.  - No Boil @ flameout
Fresh small grated sweet Orange Zest - no boil @flameout
8 oz Wheat DME
Czech Pils HME

Belgian Wheat yeast tbd.

 

 

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I found some lemon drop hops today At LHBS. SO I figure I will try some in a Saison but I am shy of putting too much in.  I hear if you use too much it tastes like lemon pledge - lol.

So II am thinking Lemon Saison using Czech Pils as HME base.

Steep 4 oz Flaked wheat, with 4 oz Pils malt crushed. 30 min at 165. Strain and rinse.

Dissolve 2 oz Vienna malt LME, 8 oz Pils DME and 6 oz booster in 4 cups water

Add grain water to sugar water

boil hops 10 min in wort. 0.5 oz hop mix

dry hop with 0.5 oz hop mix for 7 days.

ferment warm with Belle Saison (should I put the whole pack?  - 1/2 is really enough.)

 

For hop mix I can make a variety of things, besides the Lemon drop  I have a lot of left over small amounts of hop, e,g, Huell Melon, Kohatu, Nelson Sauvin,  Amarillo,  or more standard like the Hallertauer. Tettnager and Saaz.  and some HBC438 and Bramling cross. Noe of these are real fresh but I have not had problems using saved hops yet. I still get good flavor.

I would like it to be a bit lemony but not overwhelming but some other nice flavors too.

Alright - no Kohatu - I don't want pine needles.

The Huell Melon would be OK, Amarillo or even a bit of the HBC438. Bramling cross may be too blackcurranty.

 

So I am tending towards a mix of 0.5 oz Lemon drop, 0.5 oz Heull melon and 0.5 oz HBC438 all mixed and split 2 ways for the boil and the dry hop.

I find that 1.5 oz hop in 2 gal is plenty for me. Usually I put less.

 

Is this too mad scientist? Or too much hop for Saison?

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