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Difference between revisions of "User:Yerbouti/cherry cinnamon"
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== The Search for Cherry Cinnamon Beer == | == The Search for Cherry Cinnamon Beer == | ||
+ | '''SUCCESS!!''' | ||
+ | |||
+ | Big thank you to '''[[User:Kanara | Kanara]]''' for figuring out the recipe | ||
+ | 160 Honey@1176 30 Med Malt @1176, seal at 850 | ||
+ | |||
+ | |||
+ | |||
+ | Brief Description: Very Potent Fruity Spicy Sweet Beer. Hint of cinnamon flavor. Hint of cherry flavor. | ||
+ | |||
+ | --- Alcohol: 1359 --- | ||
+ | --- Color: 89 --- | ||
+ | --- Mold: 0 --- | ||
+ | --- Vitamins: 66 --- | ||
+ | |||
+ | --- Glucose (sweet): 175 --- | ||
+ | --- Maltose (sweet): 300 --- | ||
+ | --- Lactose (sweet): 0 --- | ||
+ | |||
+ | --- Citric Acid (sour): 0 --- | ||
+ | --- Lactic Acid (sour): 126 --- | ||
+ | --- Acetic Acid (sour): 0 --- | ||
+ | |||
+ | --- Barley Flavor (pleasant): 177 --- | ||
+ | --- Orange Flavor (fruity): 25 --- | ||
+ | --- Banana Flavor (fruity): 26 --- | ||
+ | --- Cherry Flavor (fruity): 307 --- | ||
+ | --- Date Flavor (fruity): 77 --- | ||
+ | --- Honey Flavor (fruity): 173 --- | ||
+ | --- Nutmeg Flavor (slightly bitter): 74 --- | ||
+ | --- Cinnamon Flavor (slightly bitter): 395 --- | ||
+ | --- Tannin Flavor (very bitter): 59 --- | ||
+ | --- Grassy Flavor (unpleasant): 46 --- | ||
+ | --- Nasty Flavors (unpleasant): 42 --- | ||
+ | |||
+ | Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 | ||
+ | |||
+ | |||
+ | -------------- | ||
I have been doing yeast tests all around my Y24 (cinnamon) yeast spot looking for Y10 (cherry) and my best spot found is this: | I have been doing yeast tests all around my Y24 (cinnamon) yeast spot looking for Y10 (cherry) and my best spot found is this: | ||
Line 78: | Line 116: | ||
Now I can use help from smarter beer makers - the cinnamon flavor is more than double the cherry although both are strong enough. Is there a way to boost the cherry flavor? | Now I can use help from smarter beer makers - the cinnamon flavor is more than double the cherry although both are strong enough. Is there a way to boost the cherry flavor? | ||
+ | |||
+ | ---- | ||
+ | When I make good beers, the cinnamon overpowers the cherry, but on my grassy failures I can actually get the charry up and the cinnamon down. I don't understand it. | ||
+ | ----- | ||
+ | start 160H 15RM | ||
+ | |||
+ | |||
+ | Brief Description: Grassy Beer | ||
+ | |||
+ | --- Alcohol: 1274 --- | ||
+ | --- Color: 15 --- | ||
+ | --- Mold: 0 --- | ||
+ | --- Vitamins: 78 --- | ||
+ | |||
+ | --- Glucose (sweet): 138 --- | ||
+ | --- Maltose (sweet): 75 --- | ||
+ | --- Lactose (sweet): 0 --- | ||
+ | |||
+ | --- Citric Acid (sour): 0 --- | ||
+ | --- Lactic Acid (sour): 203 --- | ||
+ | --- Acetic Acid (sour): 0 --- | ||
+ | |||
+ | --- Barley Flavor (pleasant): 177 --- | ||
+ | --- Orange Flavor (fruity): 23 --- | ||
+ | --- Banana Flavor (fruity): 24 --- | ||
+ | --- Cherry Flavor (fruity): 307 --- | ||
+ | --- Date Flavor (fruity): 62 --- | ||
+ | --- Honey Flavor (fruity): 171 --- | ||
+ | --- Nutmeg Flavor (slightly bitter): 70 --- | ||
+ | --- Cinnamon Flavor (slightly bitter): 287 --- | ||
+ | --- Tannin Flavor (very bitter): 89 --- | ||
+ | --- Grassy Flavor (unpleasant): 215 --- | ||
+ | --- Nasty Flavors (unpleasant): 35 --- | ||
+ | |||
+ | Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 Yeast-19 Acetobacter-62 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89 Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31 Yeast-8 | ||
+ | |||
+ | |||
+ | |||
+ | ------ | ||
+ | start 160H 10RM | ||
+ | |||
+ | |||
+ | Brief Description: Vinegar Beer | ||
+ | |||
+ | --- Alcohol: 778 --- | ||
+ | --- Color: 10 --- | ||
+ | --- Mold: 0 --- | ||
+ | --- Vitamins: 3 --- | ||
+ | |||
+ | --- Glucose (sweet): 86 --- | ||
+ | --- Maltose (sweet): 50 --- | ||
+ | --- Lactose (sweet): 0 --- | ||
+ | |||
+ | --- Citric Acid (sour): 0 --- | ||
+ | --- Lactic Acid (sour): 313 --- | ||
+ | --- Acetic Acid (sour): 433 --- | ||
+ | |||
+ | --- Barley Flavor (pleasant): 119 --- | ||
+ | --- Orange Flavor (fruity): 13 --- | ||
+ | --- Banana Flavor (fruity): 14 --- | ||
+ | --- Cherry Flavor (fruity): 213 --- | ||
+ | --- Date Flavor (fruity): 24 --- | ||
+ | --- Honey Flavor (fruity): 165 --- | ||
+ | --- Nutmeg Flavor (slightly bitter): 45 --- | ||
+ | --- Cinnamon Flavor (slightly bitter): 75 --- | ||
+ | --- Tannin Flavor (very bitter): 60 --- | ||
+ | --- Grassy Flavor (unpleasant): 138 --- | ||
+ | --- Nasty Flavors (unpleasant): 16 --- | ||
+ | |||
+ | Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 Yeast-19 Acetobacter-62 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89 Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31 Yeast-8 | ||
+ | |||
+ | |||
+ | ---- | ||
+ | start 150H / fin 5RM seal 850 | ||
+ | |||
+ | |||
+ | Brief Description: '''Very Potent Fruity Spicy Sweet Beer. Noticeable cinnamon flavor.''' | ||
+ | |||
+ | --- Alcohol: 1215 | ||
+ | |||
+ | --- | ||
+ | --- Color: 1 --- | ||
+ | --- Mold: 0 --- | ||
+ | --- Vitamins: 130 | ||
+ | |||
+ | --- | ||
+ | |||
+ | --- Glucose (sweet): 290 --- | ||
+ | --- Maltose (sweet): | ||
+ | |||
+ | 25 --- | ||
+ | --- Lactose (sweet): 0 --- | ||
+ | |||
+ | --- Citric Acid (sour): | ||
+ | |||
+ | 0 --- | ||
+ | --- Lactic Acid (sour): 0 --- | ||
+ | --- Acetic Acid (sour): | ||
+ | |||
+ | 0 --- | ||
+ | |||
+ | --- Barley Flavor (pleasant): 11 --- | ||
+ | --- Orange | ||
+ | |||
+ | Flavor (fruity): 23 --- | ||
+ | --- Banana Flavor (fruity): 23 --- | ||
+ | --- Cherry Flavor (fruity): 160 --- | ||
+ | --- Date Flavor (fruity): | ||
+ | |||
+ | 138 --- | ||
+ | --- Honey Flavor (fruity): 163 --- | ||
+ | --- Nutmeg | ||
+ | |||
+ | Flavor (slightly bitter): 55 --- | ||
+ | --- Cinnamon Flavor | ||
+ | |||
+ | (slightly bitter): 735 --- | ||
+ | --- Tannin Flavor (very bitter): 6 | ||
+ | |||
+ | --- | ||
+ | --- Grassy Flavor (unpleasant): 73 --- | ||
+ | --- Nasty | ||
+ | |||
+ | Flavors (unpleasant): 57 --- | ||
+ | |||
+ | Microbes Detected: | ||
+ | |||
+ | Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 | ||
+ | |||
+ | ----- | ||
+ | 26 H at start 124 H at 761 5RM at 20 | ||
+ | |||
+ | |||
+ | Brief Description:''' Very Potent Fruity Spicy Sweet Beer. Bold cinnamon flavor.''' | ||
+ | |||
+ | --- Alcohol: 1251 --- | ||
+ | --- | ||
+ | |||
+ | Color: 1 --- | ||
+ | --- Mold: 0 --- | ||
+ | --- Vitamins: 108 --- | ||
+ | |||
+ | --- | ||
+ | |||
+ | Glucose (sweet): 254 --- | ||
+ | --- Maltose (sweet): 25 --- | ||
+ | --- | ||
+ | |||
+ | Lactose (sweet): 0 --- | ||
+ | |||
+ | --- Citric Acid (sour): 0 --- | ||
+ | --- | ||
+ | |||
+ | Lactic Acid (sour): 0 --- | ||
+ | --- Acetic Acid (sour): 0 --- | ||
+ | |||
+ | --- Barley Flavor (pleasant): 11 --- | ||
+ | --- Orange Flavor | ||
+ | |||
+ | (fruity): 24 --- | ||
+ | --- Banana Flavor (fruity): 24 --- | ||
+ | --- | ||
+ | |||
+ | Cherry Flavor (fruity): 87 --- | ||
+ | --- Date Flavor (fruity): 190 | ||
+ | |||
+ | --- | ||
+ | --- Honey Flavor (fruity): 228 --- | ||
+ | --- Nutmeg Flavor | ||
+ | |||
+ | (slightly bitter): 49 --- | ||
+ | --- Cinnamon Flavor (slightly | ||
+ | |||
+ | bitter): 1018 --- | ||
+ | --- Tannin Flavor (very bitter): 6 --- | ||
+ | --- | ||
+ | |||
+ | Grassy Flavor (unpleasant): 90 --- | ||
+ | --- Nasty Flavors | ||
+ | |||
+ | (unpleasant): 72 --- | ||
+ | |||
+ | Microbes Detected: Yeast-24 | ||
+ | |||
+ | Acetobacter-30 Lactobacillus-12 Yeast-10 | ||
+ | |||
+ | Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 | ||
+ | |||
+ | Yeast-19 Acetobacter-62 Yeast-32 Yeast-16 | ||
+ | |||
+ | Acetobacter-94 Yeast-89 Lactobacillus-36 | ||
+ | |||
+ | Lactobacillus-61 Yeast-2 Mold-31 Yeast-8 | ||
+ | ------- |
Latest revision as of 14:05, 10 July 2010
The Search for Cherry Cinnamon Beer
SUCCESS!!
Big thank you to Kanara for figuring out the recipe 160 Honey@1176 30 Med Malt @1176, seal at 850
Brief Description: Very Potent Fruity Spicy Sweet Beer. Hint of cinnamon flavor. Hint of cherry flavor.
--- Alcohol: 1359 --- --- Color: 89 --- --- Mold: 0 --- --- Vitamins: 66 ---
--- Glucose (sweet): 175 --- --- Maltose (sweet): 300 --- --- Lactose (sweet): 0 ---
--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 126 --- --- Acetic Acid (sour): 0 ---
--- Barley Flavor (pleasant): 177 --- --- Orange Flavor (fruity): 25 --- --- Banana Flavor (fruity): 26 --- --- Cherry Flavor (fruity): 307 --- --- Date Flavor (fruity): 77 --- --- Honey Flavor (fruity): 173 --- --- Nutmeg Flavor (slightly bitter): 74 --- --- Cinnamon Flavor (slightly bitter): 395 --- --- Tannin Flavor (very bitter): 59 --- --- Grassy Flavor (unpleasant): 46 --- --- Nasty Flavors (unpleasant): 42 ---
Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10
I have been doing yeast tests all around my Y24 (cinnamon) yeast spot looking for Y10 (cherry) and my best spot found is this:
Adn: 786, 7118
Brief Description: Nonalcoholic Soup
--- Alcohol:
0 --- --- Color: 0 --- --- Mold: 0 --- --- Vitamins: 0 ---
--- Glucose (sweet): 0 --- --- Maltose (sweet): 0 --- ---
Lactose (sweet): 0 ---
--- Citric Acid (sour): 0 --- ---
Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---
Microbes Detected: Yeast-24 Acetobacter-30
Lactobacillus-12 Yeast-10 Lactobacillus-53
Lactobacillus-92 Yeast-72 Yeast-49 Acetobacter-62
Yeast-19 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89
Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31
Yeast-8
Then I attempted a test beer here with 150 Honey and 20 Raw Malt at start, nothing at finish and open kettle.
Brief Description: Grassy Beer
--- Alcohol: 1225 --- --- Color: 20 --- --- Mold: 0 --- --- Vitamins: 98 ---
--- Glucose (sweet): 295 --- --- Maltose (sweet): 100 --- --- Lactose (sweet): 0 ---
--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---
--- Barley Flavor (pleasant): 236 --- --- Orange Flavor (fruity): 23 --- --- Banana Flavor (fruity): 23 --- --- Cherry Flavor (fruity): 221 --- --- Date Flavor (fruity): 103 --- --- Honey Flavor (fruity): 162 --- --- Nutmeg Flavor (slightly bitter): 61 --- --- Cinnamon Flavor (slightly bitter): 533 --- --- Tannin Flavor (very bitter): 118 --- --- Grassy Flavor (unpleasant): 287 --- --- Nasty Flavors (unpleasant): 47 ---
Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 Acetobacter-62 Yeast-19 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89 Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31 Yeast-8
Now I can use help from smarter beer makers - the cinnamon flavor is more than double the cherry although both are strong enough. Is there a way to boost the cherry flavor?
When I make good beers, the cinnamon overpowers the cherry, but on my grassy failures I can actually get the charry up and the cinnamon down. I don't understand it.
start 160H 15RM
Brief Description: Grassy Beer
--- Alcohol: 1274 --- --- Color: 15 --- --- Mold: 0 --- --- Vitamins: 78 ---
--- Glucose (sweet): 138 --- --- Maltose (sweet): 75 --- --- Lactose (sweet): 0 ---
--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 203 --- --- Acetic Acid (sour): 0 ---
--- Barley Flavor (pleasant): 177 --- --- Orange Flavor (fruity): 23 --- --- Banana Flavor (fruity): 24 --- --- Cherry Flavor (fruity): 307 --- --- Date Flavor (fruity): 62 --- --- Honey Flavor (fruity): 171 --- --- Nutmeg Flavor (slightly bitter): 70 --- --- Cinnamon Flavor (slightly bitter): 287 --- --- Tannin Flavor (very bitter): 89 --- --- Grassy Flavor (unpleasant): 215 --- --- Nasty Flavors (unpleasant): 35 ---
Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 Yeast-19 Acetobacter-62 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89 Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31 Yeast-8
start 160H 10RM
Brief Description: Vinegar Beer
--- Alcohol: 778 --- --- Color: 10 --- --- Mold: 0 --- --- Vitamins: 3 ---
--- Glucose (sweet): 86 --- --- Maltose (sweet): 50 --- --- Lactose (sweet): 0 ---
--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 313 --- --- Acetic Acid (sour): 433 ---
--- Barley Flavor (pleasant): 119 --- --- Orange Flavor (fruity): 13 --- --- Banana Flavor (fruity): 14 --- --- Cherry Flavor (fruity): 213 --- --- Date Flavor (fruity): 24 --- --- Honey Flavor (fruity): 165 --- --- Nutmeg Flavor (slightly bitter): 45 --- --- Cinnamon Flavor (slightly bitter): 75 --- --- Tannin Flavor (very bitter): 60 --- --- Grassy Flavor (unpleasant): 138 --- --- Nasty Flavors (unpleasant): 16 ---
Microbes Detected: Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10 Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49 Yeast-19 Acetobacter-62 Yeast-32 Yeast-16 Acetobacter-94 Yeast-89 Lactobacillus-36 Lactobacillus-61 Yeast-2 Mold-31 Yeast-8
start 150H / fin 5RM seal 850
Brief Description: Very Potent Fruity Spicy Sweet Beer. Noticeable cinnamon flavor.
--- Alcohol: 1215
--- --- Color: 1 --- --- Mold: 0 --- --- Vitamins: 130
---
--- Glucose (sweet): 290 --- --- Maltose (sweet):
25 --- --- Lactose (sweet): 0 ---
--- Citric Acid (sour):
0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour):
0 ---
--- Barley Flavor (pleasant): 11 --- --- Orange
Flavor (fruity): 23 --- --- Banana Flavor (fruity): 23 --- --- Cherry Flavor (fruity): 160 --- --- Date Flavor (fruity):
138 --- --- Honey Flavor (fruity): 163 --- --- Nutmeg
Flavor (slightly bitter): 55 --- --- Cinnamon Flavor
(slightly bitter): 735 --- --- Tannin Flavor (very bitter): 6
--- --- Grassy Flavor (unpleasant): 73 --- --- Nasty
Flavors (unpleasant): 57 ---
Microbes Detected:
Yeast-24 Acetobacter-30 Lactobacillus-12 Yeast-10
26 H at start 124 H at 761 5RM at 20
Brief Description: Very Potent Fruity Spicy Sweet Beer. Bold cinnamon flavor.
--- Alcohol: 1251 --- ---
Color: 1 --- --- Mold: 0 --- --- Vitamins: 108 ---
---
Glucose (sweet): 254 --- --- Maltose (sweet): 25 --- ---
Lactose (sweet): 0 ---
--- Citric Acid (sour): 0 --- ---
Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---
--- Barley Flavor (pleasant): 11 --- --- Orange Flavor
(fruity): 24 --- --- Banana Flavor (fruity): 24 --- ---
Cherry Flavor (fruity): 87 --- --- Date Flavor (fruity): 190
--- --- Honey Flavor (fruity): 228 --- --- Nutmeg Flavor
(slightly bitter): 49 --- --- Cinnamon Flavor (slightly
bitter): 1018 --- --- Tannin Flavor (very bitter): 6 --- ---
Grassy Flavor (unpleasant): 90 --- --- Nasty Flavors
(unpleasant): 72 ---
Microbes Detected: Yeast-24
Acetobacter-30 Lactobacillus-12 Yeast-10
Lactobacillus-53 Lactobacillus-92 Yeast-72 Yeast-49
Yeast-19 Acetobacter-62 Yeast-32 Yeast-16
Acetobacter-94 Yeast-89 Lactobacillus-36
Lactobacillus-61 Yeast-2 Mold-31 Yeast-8