Originally posted by Toxxyc
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SAB clones
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Originally posted by groenspookasem View Postmust be someone else, i dislike sab, sour, salty, coriander and banana anything in beer. i'm not a purist either...just grumpy.
And I'm fully clued up about the grump. That's fine.
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Originally posted by groenspookasem View Postwell we poked AlexBrews thread to bits, I'm looking forward to his feedback on his brew and beer. Not for the 'told you so' but for the 'it's better than sab in every imaginable way and i can't get my beer to taste like chemicals and sadness'
I've got some blonde's on my mind currently - bought the ingredients beginning of this month already.
Sure it'll be better than it's sab counterpart - it will be made with lots of tlc..
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Originally posted by Toxxyc View PostI've been formulating an SAB clone in my mind as well, because I have friends who love it. Amstel is a bit different, but let's stick to Castle Lite for now.
They use malt, corn sugar (dextrose) and rice in the recipe. The combination of rice and dextrose boosts the ABV without boosting the mouthfeel and texture of the beer, which is why it's often described as "watery".
The main reason I haven't done it myself is because you need to cook the rice beforehand, and it's apparently a thing. See you need to "gelatinize" all grains before you can mash them. Malted barley, luckily, gelatinizes at around mash temp, so it happens "automatically". Whenever you add stuff like rice or corn though, it'll also happen at mash temps, but VERY slowly, so it's recommended to cook it beforehand.
So I did a corn cook before. Yes, it smells amazing. But it's a damn nightmare. Because once cooked, it draws up so much fluid that you end up with a tiny yield and and and. I think making a beer with some rice sounds a lot nicer.
Anyway, also keep in mind the IBU should be very low. Like 8~12 in a Castle Lite clone. There's not a lot of hops in there at all.
It also seems like this recipe might be worth trying: https://www.wortsandall.co.za/showth...ll=1#post15217
I'd just swap out the flaked maize's gravity contribution with corn sugar or syrup. Maybe that's what I should attempt next...
1st was rice in cold water being soaked.
2nd was rice in warm water being soaked.
3rd was cooked rice in a rice cooker.
Result was that the rice in warm water had the same end result as the cooked rice, the cold water was only just behind the other two.
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I googled the subject of adding rice to the mash...
They say it need to be cooked before hand so it can absorb the water and then added to the malt mash. If using raw rice milled or not, it sucks up too much of the mash water that contans the flavours of the malt/grain, leaving the resulting wort with even less flavour. IMO soaking the rice in cold water will take too long for the rice to absorb the water, so boiling it and letting it stand for a while so it can soak up as much water makes sense to me. Pre-boiled white rice is recommended..
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Doing the Castle Lite clone tomorrow.
I'm aiming bit higher OG than previously suggested (1.032) such that the abv is round 4%.
Also I didn't have the SAB Blend hops, so substituted it with appropriate proportions of SStar, SPassion and SDawn.
Saflager S-23 starter going strong.
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Originally posted by AlexBrew View Post[ATTACH=CONFIG]3029[/ATTACH]
Doing the Castle Lite clone tomorrow.
I'm aiming bit higher OG than previously suggested (1.032) such that the abv is round 4%.
Also I didn't have the SAB Blend hops, so substituted it with appropriate proportions of SStar, SPassion and SDawn.
Saflager S-23 starter going strong.
I'm really interested to see how this turns out - please keep us updatedBusy rebuilding ....
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Originally posted by camsaway View PostGive this a try. It won SouthYeasters Clone comp for Cloning Castle Lite.
BIAB Method
* 67% Viking Pilsner Malt
* 20% Weyermann Vienna
* 13% Dextrose (added to boil)
(by weight, so gravity contribution is quite different)
* 40mins @ 64C
* 30mins @ 72C
* 10min @ 77C
60min boil
* 30mins, T90 Blend to contribute 12 IBU
* 15mins, Africa Queen to contribute 7-8 IBU
* 10 mins, Irish Moss
Target OG 1.032
* S-23 SafLager West European Lager
* 7 days, starting at 9C with even rise to 12C
* 3 days at 20C
* Cold Crash to -2C for 1 day
* Gelatin Fine at -2C for 1 day
Target FG 1.001
Bottle/Keg for 2.8 vols of CO2
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Dextrose not DAP but yes, often added to FV though. I prefer to boil everything, not sure why sugar can't contaminate, but why risk it.
By the point the temp jump happens, you will have finished most fermentation - the low OG and the S-23 yeast eats through it quite quickly even with the 9C start. I regularly do this with lager yeast - no problem (S-23, W34/70, M-84).
Can't wait to hear how it turns out for you.
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