I hope you are all planning to join us at Tustin Brewing’s Fourth Annual Monster Brew, Saturday, March 3rd, 2012 from 6 am to 2 pm hosted by our very own Jon Porter. We’ll be brewing up a batch of Rye-based wort. Where it goes from there is up to you! We’re hoping to have as many variations on the theme as possible for upcoming events such as the Southern California Homebrew Fest, club meetings and Summer party.
The recipe for the wort is in the text box. About 1/3rd of the wort is rye, which has a tangy spicy grainy flavor. Apart from that, the recipe is light and minimally hopped. This gives YOU the opportunity to spice it up, using your own creativity as broadly as possible. The wort will have a starting gravity of 1.056, with 17 IBUs of bitterness and a color of about 6 SRM. A lot of different beers can be made out of this. With a bit of tweaking, you can make just about anything. Here are some ideas on what to do.
1) Pick a yeast. The wort comes unpitched, so at a minimum, you have to get some yeast for brewing day. As formulated, the wort will make a pretty good German Roggenbier, which traditionally is pitched with German Wheat yeasts such as White Labs WLP351 Bavarian Wheat yeast or Wyeast #3056. A lighter version can be made with the corresponding American wheat yeasts WLP 320 or Wyeast 1010 to make American Roggenbier. If you are into lagers, you can go Vienna with any of the Bavarian Yeasts with a malty tang. Whatever style you go for, I suggest making at least a 1 quart starter a few days before the Monster brew.
2) Boost the bitterness or hop flavor. You’ll have to do this if you want to get to IPA range, and I also recommend it for Pale Ale, ESB, Robust Porter, Altbier and several other styles as well. Rye IPAs in particular have been popular lately. Any keg of Rye IPA you bring to the May meeting will be eligible for the best keg of the night award. Boil up a small amount of water and add hops to make a hop tea. Boil for at least half an hour with high alpha hops to raise the IBU level, and for best effect, use pellets rather than whole-leaf hops. To calculate the bitterness, use these numbers: Each ½ oz of 12% AAU pellets will boost the bitterness by 15 IBU. Boil for 10 to 15 minutes with your favorite hop variety to boost the flavor. Note that this will boost the IBU level by a smaller amount.
3) Dry hop it. The recipe this year has a low level of Saaz finishing hops, but not enough for the citrusy American styles. You can go American for American Pale or Amber Ale, British hops for ESB, or you can go with Continental Noble hops for something like Saison. Of course, your Rye IPA will have to be generously dry-hopped.
4) Make it stronger. Styles such as Wee Heavy or Belgian Tripel can be made by adding some malt extract or Belgian candi sugar. Just boil up a small amount of water and extract and boil for about 10 to 15 minutes, to make sure it is sterile. Cool, and add to your fermenter.
5) Make it weaker. If you are into session beer styles such as Bitter, the gravity will be too high. You can cut the gravity by adding some water. This is a great way of increasing the yield of your brewing day, and you may need a second fermenter to hold the extra volume. For best results, the water should be sterilized by boiling ahead of time for a few minutes. Note that the dilution will drop the bitterness level too, which will fit some, but not all of the lighter styles.
6) Make it darker. Pick a dark grain like roast barley, Special B, chocolate malt or Carafa. Steep in hot water, then strain out the grains and boil the liquid. Voila, instant dark beer! I made a great porter and Schwarzbier the past couple of years with this approach.
7) Make it malty. Discover the magic of melanoidin malt to make some of the malty German lagers styles such as traditional Bock, or Munich Dunkel. I’d even recommend a bit if you are making a Maibock.
8) Do combinations of the above. Suppose you want to make an American Barleywine out of the wort. Boil up some malt extract, add some hops to boost the bitterness and flavor during the boil. Cool and add to the fermenter. Then, dry hop in secondary.
The attached table has a list of some of the interesting combinations you can do. I came up with 20 variations without even breaking a sweat. You can probably come up with even more.
You’ll want to pitch your yeast as soon as you get your wort home. For most of the variations, you should plan on adjusting the wort at the same time, though you could wait a day or so. Make sure you get it going before primary fermentation is done, since the yeast will need to work on the additional materials.
So, start whipping up your recipe now. Hope to see you on March 3rd.
Guidelines for varying the beer.
|Beer Style||Yeast||Grain/sugar||Hops||Add water||Fermentation|
|American Roggenbier||Amer. Wheat||Warm|
|Rye IPA||American Ale||Tea/Dry American||Warm|
|Munich Dunkel||Munich Lager||Melanoidin||Yes||Cold|
|California Common||CA Lager||Crystal||Northern Brewer||Yes||Cool|
|Amiercan Pale Ale||Amer Ale||Tea/Dry American||Yes||Med|
|American Amber||Amer Ale||Crystal||Tea/Dry American||Yes||Med|
|Brown Ale||English||Crystal, Chocolate||Yes||Med|
|Dry Strout||Irish||Roast Barley||Yes||Med|
|Export Stout||Irish||Roast Barley, LME||Med|
|Imperial Stout||Irish||LME, Roast barley||Tea/Goldings||Med|
|Barleywine||AM Ale or Eng||LME||Tea/Centenniel||Med|
|Belgian Pale Ale||Antwerp||Bel Biscuit||Yes||Warm|
|Belgian Dubbel||Abbey||Dark Candi, Special B||Warm|
|Belgian Strong Dark||Trappist||Dark Candi, Special B, CaraMunich||Warm|