re: Homebrewing: In-Process Thread

Wyeast 1968, used a 2 liter starter.

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is there another style some of you could suggest?

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A lot of people seem to prefer malty beers in cold weather... (never understood this)

If you don't want another stout maybe a brown ale, scotch ale, or a DFH 60min clone...

Since you already have a stout recipe that you really enjoy, maybe take the opportunity of an empty keg to work on a new style. Sounds like the perfect time to try out making a porter, which wouldn't be all that much different from your coffee stout anyways

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I am more excited to keg the split batch of BIPA I brewed to see the difference between hop burst and dry hop on the home brew level

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So 5 gallons you tossed x amount of the hop in the last few minutes and the other 5 got the same amount of hops in the dry hop?

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So 5 gallons you tossed x amount of the hop in the last few minutes and the other 5 got the same amount of hops in the dry hop?

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2.5 gallons but the concept remains the same. I cooled the wort down to 180, chilled 2.5 the entire way, then kept the rest in the kettle and tossed in some hops.

So here is my recipe for my Bourbon-Vanilla Coconut Porter

10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 78.4 %
12.0 oz Caramel Munich 80L (Franco-Belges) (80.0 Grain 2 5.9 %
12.0 oz Chocolate Malt (Thomas Fawcett) (508.0 S Grain 3 5.9 %
10.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 4.9 %
10.0 oz Carafa III (Weyermann) (525.0 SRM) Grain 5 4.9 %
0.75 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 6 38.7 IBUs
0.25 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Hop 7 2.3 IBUs
1.0 pkg California Ale V (White Labs #WLP051) [3 Yeast 8 -
2.00 Items Vanilla Bean (Secondary 5.0 days) Spice 9 -
1.00 lb Toasted Coconut (Secondary 0.0 mins) Spice 10 -


Plan to soak the vanilla beans in 2 - 4 oz. of bourbon for 4 days or so, then add to the keg. I also plan to toast 1 lb. of coconut (preferrably chips) in the oven @ 175 for 10 minutes over a layer of paper towels to absorb the oils. I plan to also put that in the keg in either a muslin bag or just throw it in there (as i'd assume they'd float), and let it sit in the keg for a week or 2 before pouring.

I upped the carapils a bit to make up for any lost head retention due to whatever residual oils stay in the coconut.

Do you really need carapils in a beer that is 6% crystal?

If I was concerned about head retention after the coconut I would probably add flaked oats or wheat as opposed to carapils..

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let me suggest you look into using vanilla puree from Red Stick Spice company.

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+1

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Do you really need carapils in a beer that is 6% crystal?

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What's the problem with using carapils with crystal? And using something like wheat or oats is something i could easily substitute, just never heard of drawbacks using carapils with crystal.

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Then again, I view head retention in my beer as a side note, often with it being something like "Oh look, this beer has a nice head". As long as it tastes good, I'm happy.

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Yeah, but my first screw ups with beer was undercarbonation, and i remember the feeling back on batch #2 of cracking a bottle and there being no foam or carbonation at all. I know it's been a few years since then and now that i'm kegging, carbonation really isn't an issue, just some previous "trauma" from my early days.

But yes, flavor and aroma is most important to me, but appearance is a close 2nd. I like my beers pretty!

Oh, and to LSUGrad regarding carapils, did some quick research and found that using carapils (which is a crystal malt) with another crystal malt is a bit redundant, if that's what you are talking about. May delete that altogether or add a small portion of wheat.

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B suggested the same

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What does that guy know? Has he won any medals making porters using vanilla puree or something?