Homebrewing: Official Recipe Thread (All-Grain & Extract) - Page 6 - TigerDroppings.com

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BottomlandBrew
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


Thanks. I'm kind of playing it by taste on how long to leave it on the cake. I'd like to go at least two months. Maybe 3. Ideally I'd like to go longer than that. We'll see how much oak flavor is left in this barrel. I've used it a couple times, so there isn't much whiskey or oak left.





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rds dc
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


Brasserie Maps – 100% Brett Pale Ale

Yeast: Harvested Crooked Stave Brett from 100% Brett Hop Savant
Yeast Starter: Yes
Batch Size (Gallons): 6
Original Gravity: 1.050
Final Gravity: 1.007
IBU: 40 (est. due to no chill)
Boiling Time (Minutes): 45
Color: 6
Primary Fermentation (# of Days & Temp):
10 days open fermentation @ 68 - 70
Secondary Fermentation (# of Days & Temp): 22 @ 68

Tasting Notes:
Pleasant piney/citrus hops with a hint of acid, taste is mega citrus fruit forward followed with a nice tartness and very mellow maltiness, then a crisp dry finish.

Fermentables

5.0 lbs. Two Row
2.5 lbs Belgian Munich
2.0 lbs Oats
0.75 Acid Malt
0.50 Cane Sugar

Scaled Fermentables

˜ 45% Two Row
˜ 25% Belgian Munich
˜ 20% Oats
˜ 5% Acid Malt
˜ 5% Cane Sugar

Hops

1 oz Simcoe @ 20
1 oz Chinook @ 5
1 oz Centennial @ 5
3 oz Simcoe @ 11 Days Dry Hop

Notes:
Mashed @ 148 – 150 F for 120 mins, BIAB & No-chill, Belgian Munich is brighter and less bready than other Munich malts, Oats aid head retention and help with body and mouthfeel – Brett doesn’t produce glycerol (or very little) and glycerol is important for body perception and mouthfeel.






This post was edited on 4/22 at 11:49 am


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BottomlandBrew
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


Right on. I'm thinking about building up a starter and doing an IPA with that yeast from your Brett pale ale. Very good stuff.

lsugrad, I sampled my ToD clone tonight. Down to about 1.019 and at 65 degrees. Acidity us just making itself know and the oak barrel seems to oaking at a slower rate than I expected. Might end up being able to keep it in there a good while.






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rds dc
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


quote:

I'm thinking about building up a starter and doing an IPA with that yeast from your Brett pale ale. Very good stuff.


I'll send you some samples the next time that I send a box down to you. The yeast in the bottle was pretty vibrant, it nicely carbed those after only 3 days.

I think that brett strain would make a great IPA and plan to do a big IPA with it later this spring or early summer.






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rds dc
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


quote:

Add 4-5 Grapefruits that have previosouly been frozen cut in half at the same time as the dry hops


Do you do anything else other than just cutting them in half? Grate the skin to release oils? Squeeze out any juice?

I'm thinking of adding some grapefruit to the 100% brett pale ale that I just brewed.






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s14suspense
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Baton Rouge
Member since Mar 2007
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


We usually squeeze them out a little bit after they've been in there for the week.





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SouthOfSouth
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South of I-10 till I die
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


Just wanted to note I entered Bataille des Bieres Homebrew Competition with the Black Ale from here and got a 32! Was really happy with that. I entered it as a 13A. Dry Stout so I lost points for it being lighter bodied than the style suggests but that's one of the things I like about it.







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s14suspense
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Baton Rouge
Member since Mar 2007
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


ETA: Don't mind me I'm a drunk.


This post was edited on 3/3 at 12:59 pm


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suga pudin
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Hardwood, Street D
Member since Aug 2012
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


Just curious, where do you guys buy your ingredients? Started brewing about a month ago and have been doing extract, but ready to move to all grain. Any suggestions as where to shop for the freshest ingredients? Best value? Etc? thanks in advance





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RedHawk
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Baton Rouge
Member since Aug 2007
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


Depends where you live. If you live in BR, stop by LA Homebrew off of Pecue. If in NOLA, then stop by Brewstock off of Dryades. Both are full service homebrew stores that will have everything you need.





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suga pudin
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


Will hit up LA Homebrew. Thanks buddy.





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SouthOfSouth
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South of I-10 till I die
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


I go to Cubans Liquor but Ive also gone to LA Homebrew.





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BMoney
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Baton Rouge
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


quote:

Depends where you live. If you live in BR, stop by LA Homebrew off of Pecue. If in NOLA, then stop by Brewstock off of Dryades. Both are full service homebrew stores that will have everything you need.


LA Homebrew is the spot.






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LSURoss
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Shreveport, LA
Member since Dec 2007
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


Anyone have a nice pale ale recipe? Looking to brew one to work on my all grain brewing(I've only done one all grain)

Thanks and






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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


quote:

Anyone have a nice pale ale recipe? Looking to brew one to work on my all grain brewing(I've only done one all grain)



10lb 2-row
.5lb each Victory, Vienna and Munich.

Your choice of hops from there.






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LSURoss
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Shreveport, LA
Member since Dec 2007
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


Nice, any target temps for mash?





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BMoney
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Baton Rouge
Member since Jan 2005
9126 posts

re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 78.3 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 8.7 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 4.3 %
8.0 oz Carafoam (2.0 SRM) Grain 4 4.3 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 5 4.3 %
1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 6 17.7 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 7 8.8 IBUs
1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 8 3.5 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 9 -
2.00 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs

Obviously, substitute hops as you feel fit.






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s14suspense
USA Fan
Baton Rouge
Member since Mar 2007
10800 posts

re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


quote:

Nice, any target temps for mash?



150-152 range.






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BottomlandBrew
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New Orleans
Member since Aug 2010
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re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


I have one on tap right now that was 11 lbs. vienna, then 1 oz Amarillo at 60, 1 oz at whirlpool, and 1 oz at dry hop for 3-4 days. Mashed at 153. One was fermented with S-05, the other is currently going with Yeast Bay Funktown. The S-05 version is probably the easiest drinking beer I've ever made.





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SouthOfSouth
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South of I-10 till I die
Member since Jun 2008
32423 posts

re: Homebrewing: Official Recipe Thread (All-Grain & Extract)


Yea definitely for a pale or IPA keep it between 150 and 152.

I like the resurrection of this thread.

I added the last Pale Ale I did.

I can't believe we didn't have one before now in here.



This post was edited on 4/22 at 11:51 am


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