19 replies to this topic

[Big Nake]

Really struck out looking on the interwebs for a recipe. Lots of nutty looking extract recipes where the hops, lemon and grains of paradise levels are all over the map. Yesterday my wife and I were at my son's basketball tournament and there was about 2 hours between games. It was about 82° so my wife suggested a place nearby where we could sit outside and have a couple beers. I think the first 2 rounds may have been the end of a keg (the beer was pretty clear) and the last one may have been a new keg (noticeably cloudier). But it was quite nice and I think I could duplicate it. One recipe I saw suggested WLP051 (which is like 1272, correct?). Anyone ever see a good recipe? Otherwise, I'd probably just use some Gambrinus Pale Ale malt, maybe some Dark Munich to get that color, a clean(ish) hop up front and maybe a little bit later, maybe the zest of one lemon and maybe a gram of the grains of paradise at flameout or something. I have no clue about the GOP including where to get them. No idea how much to use, what they contribute or if they need any prepping/crushing, etc. Cheers Beerheads.

[Big Nake]

After more research, I decided to just try to make something in the spirit of this beer. I have seen online references to grains of paradise being added to beer where one source says that 1/8th tsp for 5 gallons would be subtle, 1/4 tsp would be more "robust". There is a recipe in North American Clonebrews (a book I trust very little) where it suggests 1/2 ounce of GOP added to the boil. That's quite a difference. Anyway, please critique this recipe if you have any experience here...

Mayfair Court Summer Ale

4.25 lbs Pilsner Malt
4.00 lbs Wheat Malt
1.25 lbs Munich Dark 10°L
8 ounces CaraPils
1 oz Hallertau pellets 4.6% for 60
¼ oz Hallertau pellets 4.2% for 20
Zest and juice of one lemon and 1/8th tsp crushed grains of paradise added at flameout and allowed to steep (lid on) for 15 mins
Wyeast 1056 American Ale yeast

OG: 1.054, FG: 1.014, IBU: 22, SRM: 7, ABV: 5.2

Also, some recipes I saw called for White Labs 3944 Belgian Wit yeast but I did not taste that in this beer. I know it seems logical to use a yeast like that because of the zest and spice additions (as if it were a Belgian Witbier with orange and coriander) but the yeast profile seemed much more neutral to me. Mash at 152°, use all filtered water with some small additions of CaCl and CaSO4. Thoughts?

[Jdtirado]

Damn I'm never going to learn how to do this. This is all way over my head

[positiveContact]

I think you'll end up with something at least in the ballpark. I've had this beer on tap a couple of times and really liked it with pizza. Out of a bottle it doesn't seem nearly as good. Who knows...

[Genesee Ted]

I think you'll end up with something at least in the ballpark. I've had this beer on tap a couple of times and really liked it with pizza. Out of a bottle it doesn't seem nearly as good. Who knows...

Dude serious +1 to this. My buddy left a few bottles over here the other day and I drank them (duh). I don't know what it is.


Also, Ken, maybe think about the American Wheat yeast.

[MtnBrewer]

Damn I'm never going to learn how to do this. This is all way over my head

Bull. Just ask questions. If you haven't already done so, go out and buy a copy of How To Brew. There is also an older edition online here.

[positiveContact]

Bull. Just ask questions. If you haven't already done so, go out and buy a copy of How To Brew. There is also an older edition online here.

the book is a great place to start. then the questions here - then the addiction takes full hold.

[Jdtirado]

Bull. Just ask questions. If you haven't already done so, go out and buy a copy of How To Brew. There is also an older edition online here.

I have that book among others. I just learn better by doing stuff. I think if I can ever make the Rare Vos recipe posted by Studs and others, I will die a happy man. First I need to learn how to do all grain brewing and also how to decipher the recipes ha ha ha

[chadm75]

Hey Ken -

The wife likes this beer as well and so I brewed a clone last summer of it and thinking about getting some of it on tap here too. This was my recipe from last summer and it was pretty close. According to my notes, my clone was a bit sweeter than the SA version. So based on that I might dial back the Crystal malt just a bit.

6 lbs. American 2-Row
6 lbs. White Wheat Malt
10 oz. C40
1 oz. Hallertau 4.5% AA (60 mins)
1 oz. Hallertau 4.5% AA (10 mins)
1056
3 zested lemons (10 mins)
3.25 g GOP (FO)

I don't get ANY Belgian yeast notes in this one at all. I think if you go with a Chico strain, you'll get as close as you can.

Cheers!

[Genesee Ted]

Chad, did you crush those GOP?

[MtnBrewer]

I have that book among others. I just learn better by doing stuff. I think if I can ever make the Rare Vos recipe posted by Studs and others, I will die a happy man. First I need to learn how to do all grain brewing and also how to decipher the recipes ha ha ha

Well we're here to help. This is how I learned to do it many years ago and believe me, if I can learn AG, you can.

[chadm75]

Chad, did you crush those GOP?

I did. I ground them in a coffee bean grinder if I remember right.

[Big Nake]

I just racked this beer to secondary yesterday. Nice and clear and the aroma was pretty lemony. I did not detect too much GOP in my sample but I'm not going to muck it up any more than I already have. I'm going to let it sit for a bit and it will fall in line with the rest of my production and eventually hit the taps. It seemed "pleasant" to me but I'll be much more interested to see how it tastes cold and carbed. Thanks gang.

Jdtirado: You can't swallow all of the information about brewing all at once. It's too much, IMO. This is why brewers go through a progression where they begin with extract, mini-mashing or simple all-grain brewing and continue to learn over time. Many people here have been brewing for a long time. I started in 1999 and there is always something new that I'm picking up... mostly from the great brewers here. If you're looking for a treasure chest of brewing experience, you cannot find a better place than right here. Take it slow, ask questions and brew, brew, brew.

[Jdtirado]

I just racked this beer to secondary yesterday. Nice and clear and the aroma was pretty lemony. I did not detect too much GOP in my sample but I'm not going to muck it up any more than I already have. I'm going to let it sit for a bit and it will fall in line with the rest of my production and eventually hit the taps. It seemed "pleasant" to me but I'll be much more interested to see how it tastes cold and carbed. Thanks gang.

Jdtirado: You can't swallow all of the information about brewing all at once. It's too much, IMO. This is why brewers go through a progression where they begin with extract, mini-mashing or simple all-grain brewing and continue to learn over time. Many people here have been brewing for a long time. I started in 1999 and there is always something new that I'm picking up... mostly from the great brewers here. If you're looking for a treasure chest of brewing experience, you cannot find a better place than right here. Take it slow, ask questions and brew, brew, brew.

Yes Sir, I will pay my dues and go slow.

[Big Nake]

Yes Sir, I will pay my dues and go slow.

When you see something on the board that you're not sure about, just ask. No one on the board is going to give you static about answering questions that were asked by someone who wants to learn. When the members here discuss something, a lot of information is implied, skipped over and abbrievated and it can make learning harder. But one of the purposes of the board is to exchange information and moreover... to improve our brewing. Take a look around the board and look at threads with topics that interest you. If you see things you don't understand, start a thread with a title of HELP JDTIRADO! and then ask your questions in there. Or just ask the questions inside the thread that confused you in the first place. Guaranteed you'll get a solid answer from someone. Cheers.

[Jdtirado]

Although I really want to make Studs Rare Vos clone once I get up to speed, I think I will try this recipe for my first AG brew. Also, I'd like to make a Yuengling lager clone (don't laugh at my inexperienced palate), sometime in the future.

[Big Nake]

Although I really want to make Studs Rare Vos clone once I get up to speed, I think I will try this recipe for my first AG brew. Also, I'd like to make a Yuengling lager clone (don't laugh at my inexperienced palate), sometime in the future.

John: I will try to update this thread once I taste this beer. It's waiting in a long line so it may be awhile but I'll let you know how it came out and what I might do differently. As for the Yuengling Lager... a few years ago I wanted to try to make one because Yuengling wasn't available in my area (pretty sure it's still unavailable here). At the time there were numerous extract and all-grain recipes for it so I think you'll find one easily. It would be nice if someone here had one and that way you could feel confident that it was a good recipe.

After a quick search, I found THIS, THIS, and THIS. Oh, and THIS. Cheers.

[Jdtirado]

It would be nice if someone here had one and that way you could feel confident that it was a good recipe.

Having someone from this group posting a clone for Yuengling would be awesome. The other sightings for this recipe are all over the board, and like you said, I would have more confidence if it were by someone here.

[cavman]

Having someone from this group posting a clone for Yuengling would be awesome. The other sightings for this recipe are all over the board, and like you said, I would have more confidence if it were by someone here.

Do you have the ability to control fermentation temps? If not I would stick with ales for now.

[Jdtirado]

Do you have the ability to control fermentation temps? If not I would stick with ales for now.

I hear ya, I was thinking down the road...biting more than I could chew.