Jump to content
Mr.Beer Community
Nickfixit

Mad Scientist Brews

Recommended Posts

The notion of mad scientist brewing is often mentioned as to be avoided for new brewers. SInce I am an old brewer (haha) I think we need a special thread for experiments.

 

Having successfully made the "Golden One" as  "Belgian Blonde", I figured I would try an "American Blonde" instead. (None of that sniggering there).

So I started one today but deviated a bit in using a hop from "down under".  "American Blonde visits Down Under"?

Anyway this is the variant.

1 can CAL

1 can American Lager (actually Patriot - I had to use it up)

1/2 lb Wheat DME

1/2 cup sugar

1 tsp coriander seed - crushed ( I may have overdone this) 

1/2 oz Galaxy hop pellets

T-58 yeast

 

I started it around 2 pm and in 8 hours there is a nice foam on it and it has a really strong aroma coming out  from the Galaxy. That is powerful.

 

Currently wort temp is mid to low 70s in 65 deg environ.

 

Any other experiments out there?

Share this post


Link to post
Share on other sites

cant recall for sure but long ago I took dogsnharleys modified  nw pale with orange peel...

 

steeped some carapils... added coriander, lime peel,  I think a lb of dme...  and some honey....  got the abv to around 9%. it was a franken brew that despite a little fusels it was outstanding in 3 months.  the orange peel was in your face... 

 

playing around with things is a good way to learn how things impact your beer.

  • Like 2

Share this post


Link to post
Share on other sites

Looking back at my notes I have more experiments than standard recipes.

The experiments have taught me a lot but their rate of substandard beers is higher that sticking to a recipe.  Although just sticking to a recipe doesn't always make a stand out brew either.

I think you have to really take your time to find great recipes first then do your best to replicate them exactly.

Tea, Tang, Jelly Bellies, Hop extract, Citrus peel, Ginger extract, Pomegranate  molasses, Coffee, Cocoa Powder are all ingredient I have played with.

Share this post


Link to post
Share on other sites

I had an extra can of cerveza that I needed to use up, along with some additional hops and yeast.  So I made the following with it:

 

Gallon of water

 

4 oz of flaked maize

2 oz of carapils

2 oz of crystal 20L

 

Steeped for 30 min @ 155

 

Brought to a boil removed from flame and added 6 oz pilsen dme, and 6 oz of light dme

returned to flame an maintained boil for 10 min / added .25 oz Magnum Hops

Boiled additional 15 min / added .25 oz Citra Hops

Boiled additional 15 min / added .25 oz Cascade Hops

added 4 oz of corn sugar

Boiled additional 5 min and added .25 oz HBC 342 Experimental (from More Beer) and .25 oz Willamette

at flameout added can of cerveza

 

Fermented with Safale 05 at approximately 68 degrees for 3 weeks

Bottled with Demerara sugar solution

Bottle conditioned for 5 weeks (took longer for the beer to clear than I thought)

In fridge conditioning now (third day)

 

Yes I've taste tested a bottle and it is pretty darn good.  Moderate head retention, slight lacing.  High citrus with melon and floral notes.  Somewhere though I'm getting a pine aroma?  Not sure why.   I used a Pliny the Elder clone as my inspiration.  So maybe I will call this Pliny's Nipote.

  • Like 1

Share this post


Link to post
Share on other sites

Welcome to the community Drankthat!

 

That looks like a great recipe! I may have to steal it from you. Though I would probably use Simcoe and Centennial since that's what Pliny uses and I love Pliny (who doesn't?). Pliny also uses a concentrated hop extract so I might consider that, too. I've tried recreating that beer several times and it's just never the same. I wish I knew exactly what sorcery they use to make that legendary beer. 

Share this post


Link to post
Share on other sites

10oz Greek Yogurt

1/2lb Strawberries

1/2lb Blueberries

1/4lb Raspberries

1/4lb pasion fruit

8oz Vodka

 

Mix in blender, pour in glass, drink.

  • Like 3

Share this post


Link to post
Share on other sites

10oz Greek Yogurt

1/2lb Strawberries

1/2lb Blueberries

1/4lb Raspberries

1/4lb pasion fruit

8oz Vodka

 

Mix in blender, pour in glass, drink.

 

With that much fruit I would suggest 12oz vodka. :P  :blink:

  • Like 2

Share this post


Link to post
Share on other sites

With that much fruit I would suggest 12oz vodka. :P  :blink:

You might be correct.

  • Like 1

Share this post


Link to post
Share on other sites

would love to post the modified Chimay recipe I brewed awhile back, but personally, I think it tasted more like Maredsous, another Belgium tripel tripel which yields a 10% ABV

Share this post


Link to post
Share on other sites

10oz Greek Yogurt

1/2lb Strawberries

1/2lb Blueberries

1/4lb Raspberries

1/4lb pasion fruit

8oz Vodka

 

Mix in blender, pour in glass, drink.

 

 

With that much fruit I would suggest 12oz vodka. :P  :blink:

 

That's just something I came up with off the top of my head. No real thought process involved... :)

Share this post


Link to post
Share on other sites

That's just something I came up with off the top of my head. No real thought process involved... :)

 

Even so, it sounds like an adult smoothie! :rolleyes:

  • Like 1

Share this post


Link to post
Share on other sites

Even so, it sounds like an adult smoothie! :rolleyes:

My wife took one look at it and said we must try.

Share this post


Link to post
Share on other sites

Cider and Witty Monk. I went to the apple orchard and picked 20 pounds worth. I juiced a portion and had 1 gallon of cider juice. I brought it to a boil to kill whatever might be living in it. I added it to an OLD can of Witty Monk that I found in the basement (expired in 2009). The Witty Monk had been kept in a climate controlled, dark area and showed no signs of bulging or denting.

I added 2/3 pound of brown sugar. I have no idea what I'm going to get.

Share this post


Link to post
Share on other sites

Boiling the juice will set pectin in it, causing IDK what kind of changes in your final product. You won't need to get your juice but above 180° and hold it there for 15 seconds to Pasteurize it, next time.

  • Like 1

Share this post


Link to post
Share on other sites

That's just something I came up with off the top of my head. No real thought process involved... :)

Since you can't taste vodka with that much fruit you may want to throw in the whole bottle.  

  • Like 2

Share this post


Link to post
Share on other sites

My newest mad scientist brew is breakfast beer: Munich octoberfest LMEx2, 2 cider fills, real maple syrup, brown sugar, cinnamon, honey, and nutmeg. 1.084 at the start, currently in the secondary fermenter :)

Share this post


Link to post
Share on other sites

Looking at that, if you drink it at breakfast, your day will be over very quickly - lol.

  • Like 1

Share this post


Link to post
Share on other sites

soon i'll post my El Gonzo recipe of Tangerine Wheat Nostril Blast!, u gotta be standing on ur head for the effect to really work........

Share this post


Link to post
Share on other sites

just finished the octoberfest 5 gal extract/grain recipe yesterday, looking forward to drinking that one. its maddening tryin to brew anything with my hectic work schedule, but I make it happen, looking forward when I take sum vacation I saved up to start my 10 gal winter dark sumthing sumthing ale. doin a test batch to determine how mad scientific I can go with this and make it turn out pretty good

Share this post


Link to post
Share on other sites

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. 

Share this post


Link to post
Share on other sites

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.

 

  • Like 2

Share this post


Link to post
Share on other sites

I will say that I have often said here I get no hot break using Extracts, but this time I did  using some grains in my Valentines Lager above. I almost lost it over the stove. Good thing I was watching.

  • Like 1

Share this post


Link to post
Share on other sites
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."

 

  • Like 1

Share this post


Link to post
Share on other sites

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.

 

Share this post


Link to post
Share on other sites
9 minutes ago, Nickfixit said:

Enough with the tea break

 

What an English joke

Share this post


Link to post
Share on other sites
4 minutes ago, MRB Tim said:

 

What an English joke

 

Yep,, that's where I'm from. You will note I kept it clean for the forums :-)

  • Like 1

Share this post


Link to post
Share on other sites

Around here, we prefer to just dump it in the harbor

  • Like 1

Share this post


Link to post
Share on other sites
2 minutes ago, MRB Tim said:

Around here, we prefer to just dump it in the harbor

LOL

Share this post


Link to post
Share on other sites

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 ?

 

 

 

 

 

  • Like 1

Share this post


Link to post
Share on other sites
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

Share this post


Link to post
Share on other sites
On ‎9‎/‎11‎/‎2015 at 7:38 PM, Nickfixit said:

That reminds me of a joke regarding choosing punishments in Hell.

 

 

breaks over... everyone back on your head!  lol.

 

 

  • Like 1

Share this post


Link to post
Share on other sites

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

  • Like 2

Share this post


Link to post
Share on other sites

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.

  • Like 2

Share this post


Link to post
Share on other sites
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.

  • Like 1

Share this post


Link to post
Share on other sites

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)

Share this post


Link to post
Share on other sites

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.

  • Like 1

Share this post


Link to post
Share on other sites
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.

  • Like 1

Share this post


Link to post
Share on other sites
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!  ?

Share this post


Link to post
Share on other sites
21 hours ago, AnthonyC said:

It's like pheromones to a brewmaster!  ?

It is still second to pheromones - lol.  But a close second.

 

  • Like 1

Share this post


Link to post
Share on other sites

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.

  • Like 3

Share this post


Link to post
Share on other sites

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.

 

 

  • Like 1

Share this post


Link to post
Share on other sites

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?

Share this post


Link to post
Share on other sites
On 7/27/2015 at 7:47 PM, Nickfixit said:

The notion of mad scientist brewing is often mentioned as to be avoided for new brewers. SInce I am an old brewer (haha) I think we need a special thread for experiments.

Any other experiments out there?

 

Yep, my first which I mentioned somewhere else on the forum earlier. 

 

I started with the standard MRB CAL recipe and added 1# of dark DME, 1 cup of agave nectar and substituted half a packet of Safale US-05 yeast for the standard MRB yeast with the CAL can.  At bottling time I will be dry-hopping it with a hop tea made from 1/2 oz of Ekuanot hops brewed in a french press.  Simple to make but I have absolutely NO idea if it will even be palatable.   It's an experiment in how to obliterate a perfectly good light lager by turning it into something entirely different, for better or for worse. 😎

  • Like 2

Share this post


Link to post
Share on other sites

I also meant to add that I increased the water in the keg to around 1/4" above the 2 gallon mark, figuring the added fermentables and slight increase in yeast would compensate for the extra quart or two of liquid.  I'm after a full 2+ gallons of beer to fill 8 full bottles 32 oz in size.  Seems to be plenty of room in the LBK for an extra couple of quarts...

Share this post


Link to post
Share on other sites

Starting this a little late but next in the barrel is my 1st attempt at making beer with pumpkin stuffings, yeast and various secret fermentables.  I'll only be tweaking an existing recipe around the edges so things shouldn't be too weird. ( If I'm gonna invest 2-3 months on making something drinkable, I kinda like to think it should be drinkable).  Viva La Pumpkin!

  • Like 1

Share this post


Link to post
Share on other sites

my favorite franken brew experience...

 

after boiling cabbage i had about 3 gallons of cabbage water.. lovely blue. i steeped some apple jacks cereal and grapenuts with some carapils. I used this with malt additions to make what was supposed to be a cream ale i think. dont have the recipe. i think it was more like 'lets see what happens if i do this...'.  and it was long ago. my dusty brain cant recall so good.

 

it started off very weird.  it's hard to describe the flavor.. but in fairness as it aged the pilsner flavor was more forward than the weird.  i would not recommend using cabbage water in beer. 

  • Haha 2

Share this post


Link to post
Share on other sites
16 hours ago, zorak1066 said:

my favorite franken brew experience...

 

after boiling cabbage i had about 3 gallons of cabbage water.. lovely blue. i steeped some apple jacks cereal and grapenuts with some carapils. I used this with malt additions to make what was supposed to be a cream ale i think. dont have the recipe. i think it was more like 'lets see what happens if i do this...'.  and it was long ago. my dusty brain cant recall so good.

 

it started off very weird.  it's hard to describe the flavor.. but in fairness as it aged the pilsner flavor was more forward than the weird.  i would not recommend using cabbage water in beer. 

 

I love cabbage , but perhaps not in beer.  Corned beef, yes.  Sausages, yes.  Beer....uhhh, doesn't sound right.  😀

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×
×
  • Create New...