- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing Thread: Volume II
Posted on 8/28/17 at 12:41 pm to BottomlandBrew
Posted on 8/28/17 at 12:41 pm to BottomlandBrew
quote:
I got the recipe from HBT
Perfect, thank you!
Posted on 8/28/17 at 2:09 pm to MountainTiger
I puree'd 5 lbs of turkey figs and added them to 5 gallons of a brett saison. 4 lbs probably only made it in the fermenter, due to space restrictions. A nice little refermentation has been going on. FG before adding figs was at 1.006. I'm going to give it a week or so and sample again. Thinking of blending some sour beer into this batch to see what happens before bottling.
Posted on 8/28/17 at 3:46 pm to BugAC
got the keezer full for this weekends football game. This hurricane is fricking shite up.
2 blondes, Kolsch. Peach wheat, and 2 IPAs (both taste similar to old school GitM)
2 blondes, Kolsch. Peach wheat, and 2 IPAs (both taste similar to old school GitM)
This post was edited on 8/28/17 at 3:48 pm
Posted on 8/31/17 at 2:01 pm to CarRamrod
Brewing up a Coffee Stout this weekend. First non-sour/funky nor IPA beer i've brewed in quite a while. Should be an easy brewday.
Posted on 8/31/17 at 10:26 pm to BugAC
quote:
Should be an easy brewday
Well you just ruined any chance of that
Posted on 9/1/17 at 9:21 am to I_heart_beer
quote:
Well you just ruined any chance of that
Yep, I see a stuck sparge or something in his future.
Posted on 9/1/17 at 10:48 am to BugAC
i have a Mad Fermentationist Saison Blend pack i need to use. Probably use it next week. Any one have an excellent sasion recipe to use with this?
Posted on 9/1/17 at 11:02 am to CarRamrod
quote:
i have a Mad Fermentationist Saison Blend pack i need to use. Probably use it next week. Any one have an excellent sasion recipe to use with this?
I've got a couple of good ones that I'll post when I get in front of my home computer.
The one I just made uses The Gnome recipe from Gordon Strong's recipe book but since I just made it I can't promise it's good. (Supposed to be similar to La Chouffe.)
Posted on 9/1/17 at 11:50 am to MountainTiger
thanks man. If you dont want to post all of them you can email them to me carramrod.u91@gmail.com
Posted on 9/2/17 at 8:28 am to CarRamrod
This one is based on Tank 7. You don't have to do the multi-step mash if you don't want to and obviously you'd sub your yeast for the 3724.
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 14.19
Anticipated OG: 1.071 Plato: 17.35
Anticipated SRM: 3.9
Anticipated IBU: 30.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 70 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
77.5 11.00 lbs. Pale Malt(2-row) America 1.036 2
19.8 2.81 lbs. Flaked Corn (Maize) America 1.040 1
2.6 0.38 lbs. Wheat Malt America 1.038 2
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.24 oz. Magnum Whole 10.00 7.2 60 min.
0.20 oz. Simcoe Whole 13.00 7.6 55 min.
3.00 oz. Amarillo Whole 8.50 15.3 5 min.
2.25 oz. Amarillo Whole 8.50 0.0 0 min.
0.50 oz. Amarillo Whole 8.50 0.0 Dry Hop
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 14.19
Water Qts: 21.28 - Before Additional Infusions
Water Gal: 5.32 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 146 Time: 50
Intermediate Rest Temp : 155 Time: 25
Saccharification Rest Temp : 163 Time: 15
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 168 Time: 0
Notes
-----
Add 1 lb corn sugar to primary.
Whirlpool after 0 min hops addition. Dry h
op for 3 days.
Yeast: WLP 670 or WY 3724.
FG: 1.009.
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 14.19
Anticipated OG: 1.071 Plato: 17.35
Anticipated SRM: 3.9
Anticipated IBU: 30.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 70 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
77.5 11.00 lbs. Pale Malt(2-row) America 1.036 2
19.8 2.81 lbs. Flaked Corn (Maize) America 1.040 1
2.6 0.38 lbs. Wheat Malt America 1.038 2
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.24 oz. Magnum Whole 10.00 7.2 60 min.
0.20 oz. Simcoe Whole 13.00 7.6 55 min.
3.00 oz. Amarillo Whole 8.50 15.3 5 min.
2.25 oz. Amarillo Whole 8.50 0.0 0 min.
0.50 oz. Amarillo Whole 8.50 0.0 Dry Hop
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 14.19
Water Qts: 21.28 - Before Additional Infusions
Water Gal: 5.32 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 146 Time: 50
Intermediate Rest Temp : 155 Time: 25
Saccharification Rest Temp : 163 Time: 15
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 168 Time: 0
Notes
-----
Add 1 lb corn sugar to primary.
Whirlpool after 0 min hops addition. Dry h
op for 3 days.
Yeast: WLP 670 or WY 3724.
FG: 1.009.
Posted on 9/2/17 at 8:35 am to MountainTiger
I don't remember where this one came from but it was pretty good. Feel free to sub different hops. These were just some that I had around that I wanted to use up.
Recipe Specifics
----------------
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 24.41
Anticipated OG: 1.070 Plato: 17.09
Anticipated SRM: 4.1
Anticipated IBU: 36.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.9 19.50 lbs. Pilsener Germany 1.038 2
7.2 1.75 lbs. Munich Malt Germany 1.037 8
4.7 1.16 lbs. Wheat Malt America 1.038 2
8.2 2.00 lbs. Cane Sugar Generic 1.046 0
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Target Whole 11.90 36.1 60 min.
1.00 oz. Belma Whole 11.00 0.0 0 min.
1.00 oz. Legacy Whole 7.80 0.0 0 min.
1.00 oz. Santiam Pellet 7.20 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Lemon Zest Spice 5 Min.(boil)
0.00 Oz Ginger Root Spice 5 Min.(boil)
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 22.41
Water Qts: 33.61 - Before Additional Infusions
Water Gal: 8.40 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions
Saccharification Rest Temp : 148 Time: 90
Total Mash Volume Gal: 10.19 - Dough-In Infusion Only
Notes
-----
Use 5g of dried lemon peel and 1 g of dried ginger late in the boil.
Use
WLP565 or WY3724. Primary: 75-90F. Secondary: 4-6 wks @ 65-75F.
Recipe Specifics
----------------
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 24.41
Anticipated OG: 1.070 Plato: 17.09
Anticipated SRM: 4.1
Anticipated IBU: 36.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.9 19.50 lbs. Pilsener Germany 1.038 2
7.2 1.75 lbs. Munich Malt Germany 1.037 8
4.7 1.16 lbs. Wheat Malt America 1.038 2
8.2 2.00 lbs. Cane Sugar Generic 1.046 0
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Target Whole 11.90 36.1 60 min.
1.00 oz. Belma Whole 11.00 0.0 0 min.
1.00 oz. Legacy Whole 7.80 0.0 0 min.
1.00 oz. Santiam Pellet 7.20 0.0 Dry Hop
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Lemon Zest Spice 5 Min.(boil)
0.00 Oz Ginger Root Spice 5 Min.(boil)
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 22.41
Water Qts: 33.61 - Before Additional Infusions
Water Gal: 8.40 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions
Saccharification Rest Temp : 148 Time: 90
Total Mash Volume Gal: 10.19 - Dough-In Infusion Only
Notes
-----
Use 5g of dried lemon peel and 1 g of dried ginger late in the boil.
Use
WLP565 or WY3724. Primary: 75-90F. Secondary: 4-6 wks @ 65-75F.
Posted on 9/10/17 at 6:27 pm to MountainTiger
Got a brew day in today using my new third tier...the tallest. Scavenged a metal frame of some sort....may have been an outdoor plant table. I added a plywood top and lower shelf and boom....third tier w/ storage for propane tanks.
Found some Cryo hops to try in this New England style Saison. First time using them...anybody else used Cryo before?
Found some Cryo hops to try in this New England style Saison. First time using them...anybody else used Cryo before?
This post was edited on 9/10/17 at 6:30 pm
Posted on 9/11/17 at 11:20 am to Zappas Stache
Question for the sour brewers on here.
Have any of you tried aging a sour beer in a corny keg? I'll be doing my first long aged sour this weekend. I don't have a 5 gallon carboy for aging, but I do have a spare keg. I'm thinking that it will be great for keeping oxygen out and taking periodic samples.
Have any of you tried aging a sour beer in a corny keg? I'll be doing my first long aged sour this weekend. I don't have a 5 gallon carboy for aging, but I do have a spare keg. I'm thinking that it will be great for keeping oxygen out and taking periodic samples.
Posted on 9/11/17 at 12:49 pm to Bleed P&G
I age all my sour/funky stuff in kegs. Keeps O2 out and makes sampling a cinch.
Posted on 9/11/17 at 1:50 pm to BottomlandBrew
quote:well WTF have i been doing the past 5 months.
I age all my sour/funky stuff in kegs. Keeps O2 out and makes sampling a cinch.
Posted on 9/11/17 at 2:10 pm to BottomlandBrew
knocked out a couple brew sessions yesterday. Brewing during love bug season is a bitch.
This post was edited on 9/12/17 at 7:20 am
Posted on 9/11/17 at 11:01 pm to Bleed P&G
I haven't yet but I like the idea. I have 4, 3 gallon sour batches that I want to start fruiting. However, they are filled to the neck so my only option, really, is to transfer to a keg and add the fruit.
One beer will be ready to fruit in a week or 2. Added a French oak stave yesterday. Going to add somewhere between 6-8 lbs of raspberries to the keg. Inspiration is wicked weeds Framboos Morte.
One beer will be ready to fruit in a week or 2. Added a French oak stave yesterday. Going to add somewhere between 6-8 lbs of raspberries to the keg. Inspiration is wicked weeds Framboos Morte.
Posted on 9/12/17 at 7:42 am to BottomlandBrew
quote:
I age all my sour/funky stuff in kegs.
When your beer is finished, to you transfer it to a different keg for serving or serve from the same keg?
Posted on 9/12/17 at 8:12 am to Bleed P&G
quote:
When your beer is finished, to you transfer it to a different keg for serving or serve from the same keg?
Id transfer to another keg if you are not bottling so you aren't sucking up trub or yeast into your serving keg.
I like carbonating with yeast and sugar for traditional sours ( I prefer bottles), but this can also be done with a keg as well, with the added benefit of not having to worry about bombs with the pressure relief valve on a keg.
Posted on 9/12/17 at 8:21 am to BugAC
quote:
One beer will be ready to fruit in a week or 2. Added a French oak stave yesterday. Going to add somewhere between 6-8 lbs of raspberries to the keg. Inspiration is wicked weeds Framboos Morte.
Nothing like checking on your homebrew right before you go have a baby, huh?
Popular
Back to top
Follow TigerDroppings for LSU Football News