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StewyP

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About StewyP

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    Newbie Brewer
  1. Hey Folks, Going to be brewing the "Blonde Ambition" recipe (http://www.mrbeer.com/product-exec/product_id/1313/nm/Blonde_Ambition_Recipe1) and am thinking about using smoked steeping grains to make a smoky version of the recipe. Has anyone tried this before? Or does anyone have any advice? I am concerned that either this process won't impart enough smoke flavor/aroma to make a difference or that the hops might not mix well with the smoke flavor/aroma. Any help is appreciated!
  2. Hey Everyone! I have 1 can of the old West Coast Pale Ale HME and 1 can of the Pale Export UME. I have been doing mostly basic recipes up until this point, the most advanced being the Fathers Day Cream Ale and Chocolate Covered Cherries. I really want to kick things up a notch and do a higher quality brew with fresher ingredients. I have been checking around to get ideas and here is what I am thinking. Start with steeping grains (any recommendations to go with what I have?) Boil some fresh hops with that (again, recommendations?) Add the HME and UME I already have Primary Fermentation 2 weeks Bottle, but use DME instead of sugar (recommendations?) Secondary 2 weeks Fridge for 2 weeks I am kind of trying to get something similar to an IPA, so please let me know if you have any ideas or suggestions. Been home brewing for almost a year now and love it!
  3. I do have access to a home brew store. Do you think there is a way to salvage my brew?
  4. Hi Everyone! I just started brewing with Mr. Beer back in April and have finished two basic recipes so far (Classic American Blonde Ale and the Cowboy Golden Lager). Both turned out really well and I am eager to start experimenting, which I did tonight. I am making a Whispering Wheat, but in addition to the booster I added 1/2 cup of honey to the boiling water. I know it isn't a huge alteration (I'm still fairly new at this so I'm taking my time), but I am curious if anyone has tried this and if it will make much of a flavor difference. The ABV should go up to 4.15%. It does create a slight imbalance between the malt and the adjuncts (the guidebook recommends 2/3 of the ABV come from malt), but it isn't a huge imbalance, so I am hoping it doesn't ruin the beer. Any thoughts or advice?
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