'Quick' recipes?

[Scotty]

I'm pretty sure there was a thread or two showing recipes that were designed for a quick turnaround. I cannot seem to find them. Any helpers?

[super_simian]

1) Mild
2) Wheat (Wit or Weizen)
3) Ordinary Bitter

[Uncle Joshua]

I'd like to see a few of these too.

[Barley Water]

If you are in a hurry and you want an English type ale, try a lower gravity beer using WLP02. That stuff drops out of suspension in a great big hurry leaving you clear beer sometimes in 3 to 4 days. One caveat though, it is also capable of producing prodigous amounts of diacetyl and if you pull the beer off the yeast too soon before it has a chance to clean up after itself you'll end up with a "butter bomb" (been there, done that, got the t-shirt). It is my go to yeast, especially for lower gravity brews because it is also not a great attenuator which helps low O.G. beers drink bigger than they really are. By the way, dry stout is another style to add to the list, it also has the advantage of being opaque so a little haze will likely not be noticed (and if you use Irish ale yeast be warned that stuff can also do the "diacetyl thing").

[seymour]

JJ BERLINER WEISSE
Adapted from a Ratebeer recipe by JoeMcPhee, with some of my tweaks in parentheses

6 US gallons = 5 imperial gallons = 22.7 liters

GRAINS:
50% = 4 lbs = 1.8 kg, Pale Malt
50% = 4 lbs = 1.8 kg, Wheat Malt
(I often include a small percentage acid/aciduated malt, but it's optional)

HOPS:
0.25 oz = 7.1 g, Admiral
(although any noble-ish hop will do, I use Hallertau)

YEAST: Nottingham
(although just about any clean, high-attenuating yeast will do, Mauri Weiss would be perfect, and you can always jump-start it with a sour blend or probiotic pill)

INSTRUCTIONS:
1. Crush malt and combine. Remove 0.5 lbs/227g from total bill, set aside.
2. Dough-in at 120°F/49°C and do a protein rest for 30 minutes.
3. Stir hops into the mash, raise temperature to 154°F/68°C for 60 minutes.
4. Mash-out at 172°F/78°C for 10 minutes.
5. Sparge to collect 6 US gallons/5 imperial gallons/22.7 liters of wort.
6. Cool the wort and split the batch (this is a no-boil recipe) into a 4.5 US gallon batch and a 1.5 US gallon batch.
7. Pitch your yeast pack into the 4.5 US gallon batch and ferment normally.
8. To the 1.5 US gallon batch add the grain you set aside at the beginning and allow to sour outside, the hotter the better. Let it go for at least 3-4 days, we got good results after 6 days of souring. This batch will look disgusting, a thick white film will cover the surface and it will smell and taste extremely sour.
9. Pour this batch through cheese-cloth or strainer into the larger batch, stir.
10. After 1-2 days rack to secondary for one week.
11. Prime for high level of carbonation and bottle/keg.

STATS:
OG : 1.031
FG : 1.006
ABV : 3.2%

Sorry guys, I couldn't help it. I'm gonna make this become a thing, if it's the last thing I do!

[Lugsy]

I'm definitely trying this recipe Seymour, just as soon as the weather warms up enough for souring the small portion. How warm does it need to be?

[seymour]

I'm definitely trying this recipe Seymour, just as soon as the weather warms up enough for souring the small portion. How warm does it need to be?

Eh, I dunno exactly, I just know it's more sour in the summer. You're right, though, acidophilus works best at very warm temperatures.

[jaroporter]

i had this need a while back, so here's some general tips i found for getting a fast beer..

keep the OG fairly low (~40 or lower)
IBUs similarly (30-40 max), with smooth bittering hops
(this makes milds a good choice)
less roasted malts that need long maturation times
keeping the beer in bulk longer speeds up conditioning (keg over bottles)

from personal experience..
dry hopped ipa's are best to drink as early as possible (despite high bitterness) for the hop flavours and aroma, so i reckon dryhopping a bitter or mild would add appeal to drinking it early.
..and to kick in the face of some of these points, i you fancy a black beer, the gail porter recipe on here is widely reputed to be smooth and drinkable extremely quickly, and i have experience to back that up

[seymour]

.....and to kick in the face of some of these points, i you fancy a black beer, the gail porter recipe on here is widely reputed to be smooth and drinkable extremely quickly, and i have experience to back that up

How the hell have I been missing this? It does sound delish!

[deanrpwaacs]

Is this a recipe that i should use and keep separate equipment for ? Ie FV and bottling gear .
Regards Dean.

[seymour]

It's up to you. Some people say so, out of an abundance of caution. I don't though. Who actually believes any of these critters could survive a proper clean-up/sanitation using bleach, oxygenated cleansers, etc?