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re: Homebrewing: In-Process Thread
Posted on 4/7/15 at 10:18 am to LoneStarTiger
Posted on 4/7/15 at 10:18 am to LoneStarTiger
also, out of curiosity, what mineral additions would you recommend making to RO water for this recipe? Something similar to an IPA profile?
5 lbs 8.0 oz Pale Malt (2 Row) 50.0 %
4 lbs 12.0 oz White Wheat Malt 43.2 %
8.0 oz Caravienne Malt 4.5 %
4.0 oz Acid Malt 2.3 %
5 lbs 8.0 oz Pale Malt (2 Row) 50.0 %
4 lbs 12.0 oz White Wheat Malt 43.2 %
8.0 oz Caravienne Malt 4.5 %
4.0 oz Acid Malt 2.3 %
1
Posted on 4/7/15 at 10:21 am to LoneStarTiger
I use acid malt to drop the pH of the mash, so for me it is incorporated into the initial grain bill. I suppose if you were using it for flavor then adding to the end would be fine.
Posted on 4/7/15 at 11:04 am to LoneStarTiger
I use it in the mash like any other grain. Helps get my pH down some. How much are you using?
nm, just saw. 2.3% isn't going to give you much in the flavor department. I'd add it with the rest of the grain since it's mainly for pH based on your recipe.
nm, just saw. 2.3% isn't going to give you much in the flavor department. I'd add it with the rest of the grain since it's mainly for pH based on your recipe.
This post was edited on 4/7/15 at 11:11 am
Posted on 4/7/15 at 11:09 am to LoneStarTiger
I have no experience in this, but the thought behind adding the acid malt later is that the lower pH can affect starch conversion if you add the acid malt in the beginning. But I'd have to defer to some of the guys who've used it before.
Posted on 4/7/15 at 11:45 am to LoneStarTiger
quote:
also, out of curiosity, what mineral additions would you recommend making to RO water for this recipe? Something similar to an IPA profile?
5 lbs 8.0 oz Pale Malt (2 Row) 50.0 %
4 lbs 12.0 oz White Wheat Malt 43.2 %
8.0 oz Caravienne Malt 4.5 %
4.0 oz Acid Malt 2.3 %
4 Grams Ea Gypsum and Calc. Chloride to Mash Stike Water(4.5 Gallons)
Posted on 4/7/15 at 11:52 am to s14suspense
thanks guys!
Posted on 4/7/15 at 12:00 pm to LoneStarTiger
quote:
LoneStarTiger
I just use the EZ Water Calculator spreadsheet. Should be easy to find online.
Don't have to put in too much info if using RO water so don't freak out about the top line.
Posted on 4/7/15 at 2:07 pm to chity
Is the 3724 started tthe same as other yeasts, or is it more complex? Also, is there any guide for turning all grain recipe to partial?
Posted on 4/7/15 at 3:38 pm to Creamer
quote:
Is the 3724 started the same as other yeasts, or is it more complex? Also, is there any guide for turning all grain recipe to partial?
I just used a standard starter with DME and a stir plate. This worked fine.
I do not know of a guide for grain to partial.
When I was looking into this, another website said the 3724 was pressure sensitive. He said the pressure build up was just enough to suppress attenuation.
He recommended using an aluminum foil cap instead of an airlock. I did not do this. He said this yeast was cultured from a wine yeast and has some different peculiarities from your standard beer yeast.
I treated it like any other yeast and it seems to be working fine.
Posted on 4/7/15 at 4:35 pm to Creamer
quote:
Also, is there any guide for turning all grain recipe to partial?
If you post your recipe someone can convert it for you...
Posted on 4/7/15 at 8:30 pm to Creamer
How partial is your partial mash? Like extract with a pound of specialty grains to steep? Or are you doing multiple pounds of grain and mashing them? Let us know the all grain recipe and your capabilities and we can convert it.
Posted on 4/7/15 at 9:27 pm to BottomlandBrew
My plan was to attempt the bottomland saison, which I am assuming or your recipe. I just don't have the setup to run a full grain run, I was hoping it may be possible as a partial.
Posted on 4/7/15 at 10:25 pm to Creamer
What size batch are you wanting to make?
Posted on 4/8/15 at 5:34 am to LoneStarTiger
i usually do 5 gallon batches. I have been on a 2 or 3 year hiatus and just want to get a few more brews under my belt before investing in everything I would need for all grain.
Posted on 4/8/15 at 6:21 am to Creamer
11 lbs. Pilsner
1 lb Munich
1 lb Rye Malt
0.5 lbs Acidulated Malt
converts to
1.5 lbs Pils
1 lb Munich
1 lb Rye
0.5 lb Acidulated malt
7.125 lbs Pilsner LME or 5.7 lbs Pilsner DME.
I recommend adding the extract at the end of the boil to keep the beer as light as possible.
LINK
1 lb Munich
1 lb Rye Malt
0.5 lbs Acidulated Malt
converts to
1.5 lbs Pils
1 lb Munich
1 lb Rye
0.5 lb Acidulated malt
7.125 lbs Pilsner LME or 5.7 lbs Pilsner DME.
I recommend adding the extract at the end of the boil to keep the beer as light as possible.
LINK
Posted on 4/8/15 at 10:15 am to BottomlandBrew
Do you still reccomend the danstar belle saison yeast? Also, should I make any changes to mash time or temp? Thanks a lot for the help, this is a great resource that wasn't around when I used to brew.
Posted on 4/8/15 at 11:33 am to LoneStarTiger
Quick recommendation for an american IPA yeast?
Posted on 4/8/15 at 11:33 am to Chatagnier
WLP001.
Posted on 4/8/15 at 11:37 am to s14suspense
Thanks. I was deciding between that or WLP 051
Posted on 4/8/15 at 11:39 am to BottomlandBrew
quote:
I recommend adding the extract at the end of the boil to keep the beer as light as possible.
In my limited experience, DME at the beginning of the boil will not darken the beer. LME definitely will (and did for me during my first beer).
I stir in DME as I bring it to a boil, and I stir in LME with ~5 min left.
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