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re: Homebrewing: In-Process Thread
Posted on 1/30/16 at 10:03 pm to BugAC
Posted on 1/30/16 at 10:03 pm to BugAC
Brewed a grapefruit pale ale tonight with all kinds of shortcuts. Did a 30 minute mash, 30 minute boil and all hop additions were after 5 minutes. Grapefruit zest at flameout as well. OG was 1.050, when Beersmith calculated 1.053 for a 60 minute boil, so I was pretty much spot on given the short mash and boil. If this turns out good, I can see doing this often. Sub 3 hour brew day was nice. It's like doing extract all over again without dealing with extract.
1
Posted on 1/31/16 at 4:21 pm to BMoney
Finally packaged my table beer. Brewed on 6.5.15. Started at 1.030. Ended at 1.001. A little higher ABV than I wanted. Began with L. brevis, then followed up with sacch trois, and finally some brett brux.
This post was edited on 1/31/16 at 4:22 pm
Posted on 1/31/16 at 7:12 pm to BottomlandBrew
Been a few years but I finally have my conical full again. I had been happy the last few years with what I could buy but times have changed. I want something close to a New England style ipa but with a little more bitterness and a drier finish. I went with a light malt bill with 8% oats for creaminess. I did a 60 minute addition of simcoe then did a 10 minute and whirlpool addition of mosaic and citra, I will do two dry hops using the same. I mashed in really low at 149 and then added a pound of sugar at high krausen today hoping to really dry out the finish. I also used Wyeast 1318 for the first time so we'll see how that goes. Rumor is that is the yeast that HF and Tired Hands use. I am currently fermenting at 66° with a room temp of 63°.
Posted on 2/1/16 at 8:07 am to 8thyearsenior
quote:
I did a 60 minute addition of simcoe then did a 10 minute and whirlpool addition of mosaic and citra, I will do two dry hops using the same. I mashed in really low at 149 and then added a pound of sugar at high krausen today hoping to really dry out the finish. I also used Wyeast 1318 for the first time so we'll see how that goes. Rumor is that is the yeast that HF and Tired Hands use. I am currently fermenting at 66° with a room temp of 63°.
If you are looking for some more hop aroma/juiciness, might i suggest a large whirlpool addition. Also, i found san diego super yeast finished out my last IPA quite well. 1.009 i believe.
Posted on 2/1/16 at 8:15 am to 8thyearsenior
quote:
I went with a light malt bill with 8% oats for creaminess. I did a 60 minute addition of simcoe then did a 10 minute and whirlpool addition of mosaic and citra, I will do two dry hops using the same. I mashed in really low at 149 and then added a pound of sugar at high krausen today hoping to really dry out the finish.
quote:
I also used Wyeast 1318 for the first time so we'll see how that goes.
I've been really pleased with the results from this yeast.
In my experience this yeast has a very similar profile to Conan, but isn't a temperamental as some of the 1st gen homebrewer variants of Conan can be at times.
Posted on 2/1/16 at 8:31 am to LSUGrad00
Wife wanted a blonde ale so I started this last night (scaled down to 1.25 gallons). Used Crystal 10 instead of 15 b/c that's all the store had. Total wort boil time was 90 min which I don't fully understand. Why not just add less sparging water and boil 60min adding the hops at the start of the boil?
quote:
(5 gallons/19 L, all-grain)
OG = 1.049 (12.2 °P)
FG = 1.011 (2.8 °P)
IBU = 20 SRM = 5 ABV = 5.0%
Ingredients
10 lb. (4.53 kg) Great Western North American 2-row malt (2 °L)
0.50 lb. (227 g) Great Western crystal malt (15 °L)
4.1 AAU Willamette hops (60 min) (0.82 oz./23 g of 5% alpha acids) or
substitute with Willamette, Glacier, U.S. Fuggle, U.S. Tettnang or
Styrian Golding hops
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or
Fermentis Safale US-05 yeast
Posted on 2/1/16 at 8:43 am to AubieALUMdvm
quote:
Total wort boil time was 90 min which I don't fully understand.
Could be equipment specific, old recipe, or someone with DMS paranoia.
The only time boil longer than 60 mins is with barleywines.
Posted on 2/1/16 at 8:43 am to AubieALUMdvm
quote:
Total wort boil time was 90 min
Seems excessive with your recipe. I wouldn't bother with that in the future unless you have a lot of pilsner malt
Posted on 2/1/16 at 9:05 am to LSUGrad00
So just adjust my recipe in beersmith to 60 min boil and with my boil rate the volumes should adjust accordingly, right?
I've also encountered some IPAs that called for 75 min boils - a few Bell's Two Hearted recipes come to mind. Do the same?
That's what I was thinking. This was the simplest recipe I've used yet so I couldn't figure out why it called for 90 min. Being new to this I didn't deviate from the recipe though. My thinking is that I should be able to sparge enough with the water used in a 60 min boil. My target end-of-boil volume is the same and it should have the same concentration of sugars at the end regardless of start volume ( I would think).
I've also encountered some IPAs that called for 75 min boils - a few Bell's Two Hearted recipes come to mind. Do the same?
quote:
Seems excessive with your recipe
That's what I was thinking. This was the simplest recipe I've used yet so I couldn't figure out why it called for 90 min. Being new to this I didn't deviate from the recipe though. My thinking is that I should be able to sparge enough with the water used in a 60 min boil. My target end-of-boil volume is the same and it should have the same concentration of sugars at the end regardless of start volume ( I would think).
This post was edited on 2/1/16 at 9:11 am
Posted on 2/1/16 at 11:18 am to AubieALUMdvm
quote:
So just adjust my recipe in beersmith to 60 min boil and with my boil rate the volumes should adjust accordingly, right?
I've also encountered some IPAs that called for 75 min boils - a few Bell's Two Hearted recipes come to mind. Do the same?
That should work for Beersmith.
A lot depends on recipe specifics. Maybe they have a hop at 75 mins rather than 60 or some pilsner malt. But honestly I rarely do anything more than 60.
Posted on 2/1/16 at 11:34 am to Fratastic423
Anyone registering beers for NHC this year? Their open registration period opened today.
Overall seems like a much better process than back in the day when it was a rush to try and grab a spot before they were all taken.
Overall seems like a much better process than back in the day when it was a rush to try and grab a spot before they were all taken.
Posted on 2/1/16 at 11:35 am to LSUGrad00
Do you have to pick your styles now? Or do you just ask for X number of beers?
Posted on 2/1/16 at 11:50 am to Fratastic423
You just pick the number of beers you would like to enter and which judging locations you are willing to ship to.
Posted on 2/1/16 at 2:24 pm to LSUGrad00
How many you going to enter?
Posted on 2/1/16 at 2:33 pm to Fratastic423
Thinking maybe three (APA, IPA, and Barleywine).
Not sure any have a chance to medal/advance, but I'd like some recipe feedback.
Not sure any have a chance to medal/advance, but I'd like some recipe feedback.
Posted on 2/1/16 at 2:41 pm to LSUGrad00
I put down 4. I have no idea what I would send. I hope that I have some small bottles of the trippel left, but I'm not so sure.
Posted on 2/1/16 at 2:45 pm to LSUGrad00
When's the submission deadline? Curious if i'll have a beer ready at that time.
Posted on 2/1/16 at 2:46 pm to LSUGrad00
I picked three for us as well. We'll see how it goes. Put Nashville as location with St. Louis as back up.
Posted on 2/1/16 at 2:46 pm to BugAC
Beers need to be there by March 9th, which means I will be brewing sooner than anticipated
This post was edited on 2/1/16 at 2:51 pm
Posted on 2/1/16 at 2:53 pm to Fratastic423
quote:
Beers need to be there by March 9th, which means I will be brewing sooner than anticipated
Damn. Oh well, i guess i'll catch next year's event.
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