Shut the hell up?

[NHBrewer]

I've been working on replicating something similar to Shut the Hell Up from the Alchemist. I was there yesterday and again it was the best beer that I have ever had from them and that is saying a lot. So here is the deal if you have not had it. They call it an American Mild. 3.5 ABV and the Alchemist website says 25IBU. The beer is very light in color and very hazy from heavy dry hop. I have had versions made with different hops but it seems to always be a single hop beer. It was Simcoe yesterday. I know that, by calculations, I have to much bitterness but seems right to me. I really need advice on the grain bill and hopping schedule. Here is what I have done so far.

85% Pale
15% CaraFoam/CaraPils/Dextrin

OG 1038

Hops, American varieties but here is what I did this time. I know its not what they use but I'm not looking for exactly the same hop flavor just the same hop impact.

Chinook 60 minutes 25IBU
Then crush it at the end of the boil.
For 10 gallons
Cascade 2 oz 10 mim
Willamette 2 oz 10 min
Cascade 2 oz 1 min
Willamette 2 oz 1 min
Chinook 2 oz whirlpool
Cascade 2 oz whirlpool
Dry hop, per 5 gallons,
Chinook 1 oz
Cascade 1 oz
Willamette 1 oz

Any idea on improvements or changes would be appreciated.

Chris

[NHBrewer]

Anyone ..... Anyone?

[Mills]

Sorry, never had it.

[Cliff]

That's a very local Vermont pub beer isn't it?

[NHBrewer]

Sure but any ideas on how to make an American Profile beer that can still have some malt backbone at a low gravity without just cramming tons of Crystal malts in there. I don't really want the Crystal/Myrcene trainwreck.

[Cliff]

Sure but any ideas on how to make an American Profile beer that can still have some malt backbone at a low gravity without just cramming tons of Crystal malts in there. I don't really want the Crystal/Myrcene trainwreck.

Well that wasn't the original question
Take a look at my 2 step pale ale It's malty but not like a lager:

2 liters yeast ----------------- European Ale (White Labs #WLP011)
Started a couple days ahead.
-****************************************************-
5 pounds ------------Pale Malt (2 Row) Briess (3.0 SRM)
8 pounds ------------Pale Malt, Maris Otter (3.0 SRM)
1 pound -------------Cara-Pils/Dextrine (2.0 SRM)
0.5 pound ----------- Caramel/Crystal Malt - 60L (60.0 SRM)
0.5 pound ------------Caravienne Malt (22.0 SRM)

2 ounces ------------- Centennial Hops [10.00 %] (20 min)
2 ounces -------------- Northern Brewer Hops [8.50 %] (20 min)
1.5 ounces -------------- Cascade [5.50 %] (60 min)
2 ounces -----------------Cascade [5.50%] (15 min)
2.2 ounces -------------- Centennial [10.00 %] (2 min)

2 liters yeast ----------------- European Ale (White Labs #WLP011)
1/2 ------------------------ whirflock tablet
30 min Protein Rest Add 10.49 qt (2.6225 gallon )of water at 132.1 F
TARGET TEMP: 122.0 F

30 min Saccrification Add 9.32 (2.33 gallon) qt of water at 187.9 F
TARGET TEMP: 150.0 F

10 min Mash Out Add 9.32 qt (2.33 gallon) of water at 210.3 F
TARGET TEMP: 168.0 F

[Dirk McLargeHuge]

I'd be interested in any answer you get. have you sent a request to Can You Brew It? And at the risk of becoming a self promoting whore, here's my BrewDog How to Disappear Recipe, which clocks in at at 3% abv and has a ton of hop flavor.

How to Disappear Completely
OG 1.036 60% Efficiency
5# Marris Otter Pale Malt
3# Caramalt
9oz white wheat malt
4 oz Amber malt (UK)
4 oz Crystal120L
1 oz Chocolate malt (UK)
20g Centennial MH
30g Centennial FWH
10g Centennial/60 min
40g Columbus/60 min
20g Centennial/30 min
20g Columbus/30 min
30g Centennial/3 min
30g Columbus/3 min
3 oz Columbus/dry hop
WLP005

[jwatkins56550]

have you brewed that how to disappear completely? How did it turn out?

you could mash really high for some malt backbone along with a little munich




Radiohead kicks ass