Summy Posted August 28, 2013 Author Share Posted August 28, 2013 Looking forward to tasting mine. Can't help but get excited when others are having a win also :P Link to comment Share on other sites More sharing options...
Beerlust Posted September 8, 2013 Share Posted September 8, 2013 Just an update on my 4 Pines attempt. I've just had a two week taster. Aroma is good, colour is good, nice head on the pour & the lacing is also good. Unfortunately to the taste, it is a little sweeter than I was hoping for, & the bitterness could do with being a little sharper. The bitterness issue could be related to the sweetness of the malts masking it a tad, but I can't be sure of that yet. I like the commercial beer, so I'll learn from this attempt & adjust the specialty grains (in particular) for a second crack at it down the track. The current stock I'll allow to age further & see how it develops. You can't win them all, but if you learn something in the process, it is knowledge gained. [joyful] Cheers, Anthony. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 9, 2013 Share Posted September 9, 2013 I've found sweetness to mellow a fair bit with age. My CSA clone was unbearably sweet at 3 weeks, but is a pearler now. Link to comment Share on other sites More sharing options...
Beerlust Posted September 9, 2013 Share Posted September 9, 2013 I've found sweetness to mellow a fair bit with age. My CSA clone was unbearably sweet at 3 weeks' date=' but is a pearler now.[/quote'] I'm hoping for a similar result with this ale after some aging too Philbo. [smile] Out of curiosity, how far aged is your Sparkling Ale now? Cheers, Anthony. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted September 9, 2013 Share Posted September 9, 2013 I think it's about 2 months on now? Link to comment Share on other sites More sharing options...
Summy Posted September 13, 2013 Author Share Posted September 13, 2013 Kegged, gassed & tasted yesterday. Nicely bitter and quite similar to the real thing... only... I made a pig's ear of the recipe and didn't add enough extract (I only added 1 can of LME instead of 2) so it isn't as malty as the real deal, nor as alcoholic. A nice drink nonetheless. I've decided to make a 23 Litre All Grain batch as my next brew. Link to comment Share on other sites More sharing options...
Summy Posted September 13, 2013 Author Share Posted September 13, 2013 For anyone interested... My recipe is as follows; 4 Pines Pale Ale \u2013 AG Ingredients Pale Malt grain 4.350Kg Wheat Malt grain 400gms Munich grain 250gms Medium Crystal grain 250gms CaraAmber grain 250gms Mashing Mash @ 68\xb0C for 90 minutes Batch Sparge @ 75\xb0C for 30 minutes Hop Schedule Citra hop 20gms @ 60mins Cascade hop 20gms @ 30mins Citra hop 10gms @ 0mins (30min post boil steep) Amarillo 15gms @ 0mins (30min post boil steep) Citra 15gms dry hopped Cascade 15gms dry hopped Link to comment Share on other sites More sharing options...
Beerlust Posted September 13, 2013 Share Posted September 13, 2013 Hi Summy. As I mentioned in a previous post, my version ended up a little sweet. I'll be interested in how this version of yours ends up, mainly due to you using Munich, where I used Aromatic. I plan to lower the CaraAmber &/or my Aromatic level next time I brew my version. I've read Aromatic being described as "Double Munich" so maybe the level I used was a bit too much. More experimentation with the grain will yield me a better understanding of it. [joyful] Good luck with the brew Summy, I'll look forward to your tasting thoughts of it down the track. [cool] Edit: Maybe drop your CaraAmber back to 100gms. I reckon that will yield a better end result & reduce the sweetness I encountered. Cheers, Anthony. Link to comment Share on other sites More sharing options...
Summy Posted September 13, 2013 Author Share Posted September 13, 2013 Thanks mate, Unfortunately the grain is now mixed together so I'll have to suck it and see. Should make a fantastic beer and I'm looking forward to it immensely Link to comment Share on other sites More sharing options...
Beerlust Posted October 17, 2013 Share Posted October 17, 2013 Good call Philbo on the sweetness mellowing with a bit of aging. At 7 weeks my 4 Pines Pale attempt is drinking very well. The initial sweetness has subsided to a more pleasant level, so I'm very happy about that. [joyful] If someone poured me a pint of this in a pub, I'd certainly ask for another one once I'd finished drinking it. [love] I'll definitely be brewing another batch of this & maybe just altering the malt grains a tad next time. The hop schedule worked well I thought. [cool] My glass is empty, time to pour another one! [biggrin] Cheers, Anthony. Link to comment Share on other sites More sharing options...
Anthony C Posted October 18, 2013 Share Posted October 18, 2013 Well I\u2019m about to put down my version of this for a second time. I must say my first attempt at this was a fantastic beer and I\u2019m not going to make any changes. It was as follows (BIAB): ALE 4.3 Munich .5 Crystal .6 Wheat .5 25 Citra planning @60 10 Citra @10 7 Amarillo @10 7 Cascade @10 10 Citra @0 7 Amarillo @0 7 Cascade @0 With 1056 Wyeast Link to comment Share on other sites More sharing options...
Hughesy Posted May 27, 2014 Share Posted May 27, 2014 Absolutely love this beer and working in Manly drink it all the time. Best of their range for sure. Unfortunately though, I have neither the equipment nor skills required for all grain brewing. Can any one suggest a Kit version that could get me close. Would be happy to add grains if needed. Any help is appreciated Paul Link to comment Share on other sites More sharing options...
Gash Slugg Posted May 27, 2014 Share Posted May 27, 2014 I have found in the last few 4 Pines Pales I've had really nice subtle smokiness , I'm not sure if they changed their recipe or something but it took it to a new level. Alpha is great on tap, I'm always a little disappointed with it in the bottle, but that's to be expected I guess. Cheers! Link to comment Share on other sites More sharing options...
Nick Posted May 28, 2014 Share Posted May 28, 2014 I also fell in love with this and after asking a few questions here, i made a Coopers APA with 1.5 lt of Amber malt. With a 10 minute boil of 10g Citra, 20g Steep of Citra and then dry hopped with 20g Citra. All in all, probably not exact, but pretty close and damn tasty for a basic K & K with a few hops thrown in. Nick Link to comment Share on other sites More sharing options...
Hughesy Posted June 6, 2014 Share Posted June 6, 2014 Thanks Nick, will give that a try. Was also thinking of steeping 200G or Carared for 20 mins to get that classic redder colour. Link to comment Share on other sites More sharing options...
ben 10 Posted June 6, 2014 Share Posted June 6, 2014 Was also thinking of steeping 200G or Carared for 20 mins to get that classic redder colour. Carared is not red BTW. Link to comment Share on other sites More sharing options...
antiphile Posted June 6, 2014 Share Posted June 6, 2014 Hi all Carared does throw red hues, but Ben, you're right about using it in an extract because you have to use a helluva lot of it. I've used it at 500g in an extract, but in combination with some medium crystal (it might have been 150-200g) and it wasn't nearly enough to describe the resulting beer as anywhere near red. Next time for the Irish red ale I'm going to also throw in 25-30 g roasted barley as well and see what happens. So in truth, I'm relying more on the medium crystal and roasted barley for the red colour than the carared. But I'm kinda hoping every bit helps. Cheers Phil Link to comment Share on other sites More sharing options...
Hairy Posted June 6, 2014 Share Posted June 6, 2014 I find Carared on its own isn't that red but is better when combined with something else, like caraaroma or roasted barley. However, the 4 Pines Pale Ale isn't that red anyway so the Carared should go nicely in it. Link to comment Share on other sites More sharing options...
Beerlust Posted June 6, 2014 Share Posted June 6, 2014 Given the grain advice by Weyermann's on their CaraRed, I would say that most brewers that are having problems creating the red hue with this grain are using it in the wrong amount, &/or using it in conjunction with other specialty grains that are creating final beer colour issues. Weyermann Caramel Malt: CARARED If you take the time to look at the EBC of this grain & compare it to grains of similar or lower EBC, you can garner that a grain of this EBC level will require a larger quantity as part of your malt grist to influence colour depth. It's named "CaraRed" for a reason. If I was to brew a beer wanting a red hue using this grain, I would primarily use base malt grains, & as a minimum, approx. 400-500gms of this grain to produce the reddish hue for the beer. It has some lovely flavour characteristics including honey, caramel & biscuit. So why wouldn't you want to emphasize those flavours in a beer of this type? For those interested in producing a red ale & using this grain, I'd suggest removing any grains that are above 60 EBC from your grain bill, use an amount of this grain above 400gms (above 500gms if being the only specialty grain), & if wanting to use other grains, keep them to grains with a 60 EBC or lower(i.e. Caramalt, CaraHell, CaraPils...etc..). Cheers, Anthony. Link to comment Share on other sites More sharing options...
Hairy Posted June 7, 2014 Share Posted June 7, 2014 That's fine if you want 500g+ of crystal in your beer (albeit a lightish crystal). If you are after a dry red beer then I guess Carared isn't the way to go. Link to comment Share on other sites More sharing options...
Beerlust Posted June 7, 2014 Share Posted June 7, 2014 Hi Hairy. That's fine if you want 500g+ of crystal in your beer (albeit a lightish crystal). If you are after a dry red beer then I guess Carared isn't the way to go. Seldom do I question anything Hairy says on this forum' date=' as I respect his opinion [b']greatly[/b] on all areas of brewing above my own knowledge in most scenarios. For this discussion I disagree with your thoughts on an increased sweetness created by using this particular grain in this quantity in the way I have suggested. I've used LOW EBC specialty grains numerous times in higher quantities & they don't really add a heightened sweetness as a mainstay into the final beer flavour when used at the level I suggested for this grain. If you are the least bit concerned about creating an overly sweet beer given Hairy's inference, simply add a portion of dextrose into your malt mix, that will counteract some of the sweetness & dry the beer out to a certain degree. I always consider different viewpoints. I feel I'm correct on this one. Anthony. Link to comment Share on other sites More sharing options...
Hairy Posted June 7, 2014 Share Posted June 7, 2014 I didn't mention anything about sweetness I was talking about a dryer beer and increased dextrins in a beer doesn't necessarily mean it is a sweet beer. Link to comment Share on other sites More sharing options...
Guzz Posted June 7, 2014 Share Posted June 7, 2014 Ok, with 47 posts and over 800 views and growing, it's apparent that I need to go and buy some 4 Pines Pale Ale and see what all this fuss it about. Cheers Guzz Link to comment Share on other sites More sharing options...
Beerlust Posted June 8, 2014 Share Posted June 8, 2014 I was talking about a dryer beer and increased dextrins in a beer doesn't necessarily mean it is a sweet beer. I'm lost now. The original question posed is really centered around colour & using CaraRed to attain the reddish hue of the 4 Pines Pale. Perhaps as you & others have already suggested' date=' another grain type might be more appropriate in this particular recipe scenario. [img']unsure[/img] Given this is a Pale Ale, I doubt roasted barley would be suited. Cheers & good brewing, Anthony. Link to comment Share on other sites More sharing options...
Hairy Posted June 8, 2014 Share Posted June 8, 2014 BTW, I wasn't have a go at you and I wasn't disagreeing with your suggested usage of Carared. I have never really looked into to recommended usage. I just pointed out that if you need to add 400-500g minimum then it may not be appropriate for all styles of red beer. Link to comment Share on other sites More sharing options...
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