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Hobo Brew

Hobo Brew

Specialty Beer • Partial Mash • 5 gal

Herr Schneider

Leftovers. Old leftovers. Years old. I gotta see...

February 1, 2017 at 05:18pm

3.0/5.0 1 rating

Ingredients (Partial Mash5 gal)

  • .5 lbs Rye Malt

    Rye Malt

    Often used in German Ales and specialty beers

  • .75 lbs Medium Crystal; Pauls Malt

    Medium Crystal; Pauls Malt

    Pauls Crystal Malts are made from a two-stage roasting process that consists of a stewing period followed by high temperature curing. By careful control of these two stages, Pauls is able to generate a range of differently colored Crystal Malts, including Light, Medium, Dark, and Extra Dark Crystal. Typically, Crystal Malts are used in brewing to add both color and sweetness.

  • .75 lbs Aromatic Malt; Briess

    Aromatic Malt; Briess

    Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • .66 lbs Weyermann CaraRed®; Weyermann

    Weyermann CaraRed®; Weyermann

    Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer

  • 1.4 lbs Liquid Amber Extract

    Liquid Amber Extract

    Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 2.5 lbs CBW® Pilsen Light Liquid (Malt Extract); Briess

    CBW® Pilsen Light Liquid (Malt Extract); Briess

    Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.

  • .75 lbs Candi Sugar Clear

    Candi Sugar Clear

    Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

  • 1 oz Mt. Hood - 4.6 AA% pellets; boiled 60 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • .67 oz Cluster - 7.0 AA% pellets; boiled 15 min

    Cluster

    Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.

  • 1 oz Saaz - 3.6 AA% pellets; boiled 0 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 tsp Irish Moss - 10 min left in boil (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Wyeast 1084 Irish Ale™

    Wyeast 1084 Irish Ale™

    Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Notes

Throw a bunch of old leftovers in the pot and to hell with style guidelines. Never to be replicated again, only documented here for historical purposes.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.051 1.026 - 1.120
Terminal Gravity: 1.010 0.995 - 1.035
Color: 14.0 SRM 1 - 50
Alcohol: 5.4% ABV 2.5% - 14.5%
Bitterness: 30.2 IBU 0 - 100

Discussion

Herr Schneider

Yep

2017-08-05 2:21pm

About what I expected. I would call it a Rye Brown. It was beer for the sake of being beer.

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