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Message
re: Homebrewing: In-Process Thread
Posted on 10/31/13 at 9:18 pm to BottomlandBrew
Posted on 10/31/13 at 9:18 pm to BottomlandBrew
quote:
Is that your Westy clone?
Yep.....taste good but since I was checking gravity with my refractometer without adjusting for alcohol....and so thought it was still at 1.03....I pitched more yeast. Finally realized my mistake but it had fermented down to 1.006....so it has a dry finish....which I am fine with but its not a clone.
1
Posted on 10/31/13 at 9:31 pm to Zappas Stache
quote:
but its not a clone.
Posted on 10/31/13 at 9:32 pm to BMoney
quote:
Got my whiskey barrel in this weekend. Now to brew something to put in it.
What size is that?
Posted on 10/31/13 at 9:37 pm to rds dc
I'm going to take my 100% brett wheat and rack 2 gallons on strawberries and dry hop the rest. I think that I'm going to use the yeast cake to brew a 100% brett black ipa-ish brew next.
Posted on 10/31/13 at 9:53 pm to rds dc
quote:
100% brett black ipa-ish brew next.
Hmmmmmm.......Hmmmmmmm........
Posted on 10/31/13 at 11:14 pm to rds dc
quote:
What size is that?
5 gallons. Perfect for home brewing.
Posted on 11/1/13 at 11:45 am to BMoney
so I've been thinking about my praline porter and what might have caused the booziness of it. I discussed with B a little, and I think it is a combination of a high percentage of brown sugar and Steens in the boil (both 8.7%, 1 pound of each)and the rum soaked oak cubes. I can't remember when I brewed it, but it's been about a year, and the boozy taste is still strong.
I think with the next batch I will cut back to 1/2 pounds of brown sugar and Steens, or stay with a pound of one and cut out the other. I also intend to add them at the end of the boil rather than the beginning, not that it will affect the booziness but I think it may contribute better flavor that way.
I will also go with oak chips next time rather than the rum cubes. I want the oak/vanilla flavors in the beer, but could do without the rum aromas. I think it would be better with bourbon anyways. I might add a little bourbon to the last gallon or so at bottling.
anyways, thoughts?
I think with the next batch I will cut back to 1/2 pounds of brown sugar and Steens, or stay with a pound of one and cut out the other. I also intend to add them at the end of the boil rather than the beginning, not that it will affect the booziness but I think it may contribute better flavor that way.
I will also go with oak chips next time rather than the rum cubes. I want the oak/vanilla flavors in the beer, but could do without the rum aromas. I think it would be better with bourbon anyways. I might add a little bourbon to the last gallon or so at bottling.
anyways, thoughts?
Posted on 11/1/13 at 11:50 am to LoneStarTiger
What was your full recipe?
Posted on 11/1/13 at 11:53 am to BottomlandBrew
quote:
Homebrewing: In-Process Thread (ADMIN: Sticky Requested!)
requested as well
replace the Puttadaforkdown thread. it's run its course.
Posted on 11/1/13 at 11:57 am to BottomlandBrew
Ingredients
0.50 lb Pecans (Mash 0.0 mins)
8.0 oz Brown Malt (65.0 SRM) Grain 2 4.3 %
8.0 oz Carafa III (525.0 SRM) Grain 3 4.3 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.3 %
8 lbs Amber Liquid Extract (12.5 SRM) Extract 5 69.6 %
1 lbs Brown Sugar, Light (8.0 SRM) Sugar 6 8.7 %
1 lbs Steens Cane Syrup (80.0 SRM) Sugar 7 8.7 %
1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 8 19.7 IBUs
0.50 oz Cascade [5.50 %] - Boil 30.0 min Hop 9 7.6 IBUs
0.50 oz Cascade [5.50 %] - Boil 10.0 min Hop 10 3.6 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 ml] Yeast 11 -
4.00 oz Oak Cubes (Secondary 14.0 days) Flavor 12 -
0.50 lb Pecans (Secondary 14.0 days) Flavor 13 -
0.50 lb Pecans (Mash 0.0 mins)
8.0 oz Brown Malt (65.0 SRM) Grain 2 4.3 %
8.0 oz Carafa III (525.0 SRM) Grain 3 4.3 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.3 %
8 lbs Amber Liquid Extract (12.5 SRM) Extract 5 69.6 %
1 lbs Brown Sugar, Light (8.0 SRM) Sugar 6 8.7 %
1 lbs Steens Cane Syrup (80.0 SRM) Sugar 7 8.7 %
1.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 8 19.7 IBUs
0.50 oz Cascade [5.50 %] - Boil 30.0 min Hop 9 7.6 IBUs
0.50 oz Cascade [5.50 %] - Boil 10.0 min Hop 10 3.6 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 ml] Yeast 11 -
4.00 oz Oak Cubes (Secondary 14.0 days) Flavor 12 -
0.50 lb Pecans (Secondary 14.0 days) Flavor 13 -
Posted on 11/1/13 at 12:09 pm to LoneStarTiger
quote:
I will also go with oak chips next time rather than the rum cubes
How much oak do you use and how long does it take? I'm thinking of doing the 100% brett black ipa-ish ale with blackberries and oak. I would brew it normally, then do the blackberries and oak, then finally mad dry hopping.
Posted on 11/1/13 at 12:12 pm to rds dc
I used 4 oz of oak cubes and get a little oak flavor
I used 2.5 oz of chips in a bourbon stout and can taste it better.
Will probably go with 3-4 oz in the next batch of porter. I want a pretty strong oak taste
I used 2.5 oz of chips in a bourbon stout and can taste it better.
Will probably go with 3-4 oz in the next batch of porter. I want a pretty strong oak taste
Posted on 11/1/13 at 12:13 pm to LoneStarTiger
quote:
Will probably go with 3-4 oz in the next batch of porter. I want a pretty strong oak taste
5 gallons? How long does it need to be on the oak?
Posted on 11/1/13 at 12:14 pm to rds dc
Yep, 5 gallons. I went 2 weeks in the cubes and more than 4 on the chips
Posted on 11/1/13 at 12:18 pm to LoneStarTiger
Assuming fermentation temperatures were right on target, I'd say you and B are right about the sugar. 17% is a lot, especially in a darker beer where you won't be ending up with a really low FG. I'm sure the rum didn't help, but your main culprit is the sugar.
Both chips and cubes have their uses. I prefer cubes because it's easier to control how much oak flavor you want and they can be left in there longer to let the yeast break the oak down further. When using cubes, your time measurement is on the order of months, as opposed to chips that are on the order of days to weeks.
quote:
I used 4 oz of oak cubes and get a little oak flavor
I used 2.5 oz of chips in a bourbon stout and can taste it better.
Will probably go with 3-4 oz in the next batch of porter. I want a pretty strong oak taste
Both chips and cubes have their uses. I prefer cubes because it's easier to control how much oak flavor you want and they can be left in there longer to let the yeast break the oak down further. When using cubes, your time measurement is on the order of months, as opposed to chips that are on the order of days to weeks.
Posted on 11/1/13 at 12:22 pm to BottomlandBrew
I can't remember when I brewed it but the fermentation temp may have been a little high, probably 72 or so. I'm almost positive I made this in the fall.
I am going to try cutting that sugar in half. I'm also considering a different yeast to dry it out a little more, so cutting the sugar is that much more important. It's a really sweet beer now, and good until it warms up some, then the booze really comes through.
I am going to try cutting that sugar in half. I'm also considering a different yeast to dry it out a little more, so cutting the sugar is that much more important. It's a really sweet beer now, and good until it warms up some, then the booze really comes through.
Posted on 11/1/13 at 12:23 pm to BottomlandBrew
quote:
When using cubes, your time measurement is on the order of months, as opposed to chips that are on the order of days to weeks.
Cool, sounds like I would want to go with chips for my next brew. I don't want the late addition hops to fade too much while the brew is sitting on the oak and blackberries.
Posted on 11/1/13 at 12:28 pm to LoneStarTiger
quote:
I can't remember when I brewed it but the fermentation temp may have been a little high, probably 72 or so. I'm almost positive I made this in the fall.
If ambient was 72, then that might have given you some boozy flavors. I don't know much about that yeast. Been several years since I've used and British strains.
Posted on 11/1/13 at 12:29 pm to BottomlandBrew
do any of yall bottle and offer as trades?
for a bunch of nerds, yall really have acquired some talent
for a bunch of nerds, yall really have acquired some talent
This post was edited on 11/1/13 at 12:30 pm
Posted on 11/1/13 at 12:35 pm to Rouge
quote:
do any of yall bottle and offer as trades?
I usually do a few bottles straight from the keg.
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