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Message
re: Homebrewing: Official Recipe Thread (All-Grain & Extract)
Posted on 4/30/14 at 11:52 am to LSURoss
Posted on 4/30/14 at 11:52 am to LSURoss
quote:
I think the efficiency was set at like 35% (default)
That would be very odd for the default efficiency to be that low. Might as well have it default to 1.
0
Posted on 4/30/14 at 11:56 am to LSURoss
quote:
How's this look to y'all?
I have never, at least that I know of, experienced Delta hops. Seems like I've seen that type come up more often in discussions lately.
My question is whether the rice hulls are really needed. With only 1 pound of wheat, is the concern of a stuck sparge that great? I always thought it was just when you got to a large pct of the bill that wheat caused the problem.
Posted on 4/30/14 at 11:57 am to LoneStarTiger
Wasn't planning on it, dry hopping is all aroma, correct?
Posted on 4/30/14 at 12:00 pm to Boudreaux35
quote:
My question is whether the rice hulls are really needed. With only 1 pound of wheat, is the concern of a stuck sparge that great? I always thought it was just when you got to a large pct of the bill that wheat caused the problem.
Unless you have over 25% wheat I probably wouldn't worry about it.
Posted on 4/30/14 at 12:05 pm to LSURoss
If it were me I'd move the 30 min addition around. Move half of it to 60 and the other half to flameout. I'd also move the 5 minute to flameout. I'd also dry hop with another ounce. That's just my preference, though.
Posted on 4/30/14 at 12:07 pm to BottomlandBrew
Thanks for the tips! I'll tinker with the hop schedule a bit, I was mainly curious if my grain bill came out ok
Posted on 4/30/14 at 12:09 pm to LSURoss
quote:
dry hopping is all awesomeness
correct
I'd throw in at least 1 ounce for a pale ale. I normally dry hop with 2-3 ounces
Posted on 4/30/14 at 1:02 pm to LSURoss
quote:
Sunfish Pale Ale ALL GRAIN( critique please)
9lb 2-row
1lb Crystal 40
1lb flaked wheat
1lb rice hulls
1oz Delta pellets 60min
1oz Delta pellets 30min
.5oz Delta pellets 5min
1 vile Wyeast American Ale #1065
Mash 60 minutes @ 152
Target OG 1.057
IBU 42.4
SRM 8.2
ABV 5.8
How's this look to y'all?
MOAR HOPS!
Looks fine. I'd dry hop an oz.
edit: added the recipe to the OP
This post was edited on 4/30/14 at 1:03 pm
Posted on 4/30/14 at 1:30 pm to SouthOfSouth
I feel honored 
Posted on 5/6/14 at 11:17 am to LSURoss
Got another recipe I wanna run by y'all.
Channel Cat Russian Imperial Stout
14lb 2-row
2lb - American chocolate
2lb - black patent
1lb - UK dark crystal 80L
1lb - UK wheat
Mash 60min @ 152
1oz warrior @ 90 minutes
1oz warrior @ 30 minutes
Wyeast Irish ale #1084
Plan on adding .5oz - 1oz cold pressed Costa Rican coffee to primary.
OG 1.092
FG 1.025
ABV 8.8%
IBU 87
SRM 40
Channel Cat Russian Imperial Stout
14lb 2-row
2lb - American chocolate
2lb - black patent
1lb - UK dark crystal 80L
1lb - UK wheat
Mash 60min @ 152
1oz warrior @ 90 minutes
1oz warrior @ 30 minutes
Wyeast Irish ale #1084
Plan on adding .5oz - 1oz cold pressed Costa Rican coffee to primary.
OG 1.092
FG 1.025
ABV 8.8%
IBU 87
SRM 40
Posted on 5/6/14 at 11:37 am to LSURoss
10% each seems like a really high percentage of black patent and chocolate malts.
Posted on 5/6/14 at 11:39 am to LSUGrad00
Should I leave one at 2lb and delete the other or change both to 1lb?
Posted on 5/6/14 at 11:54 am to LSURoss
quote:
10lbs - 2 row malt
0.5lbs - black patent malt
0.5lbs - Crystal 90L
14oz - Corn Sugar (Dextrose) Optional
This is for my black ale that I make. It is really black and only has .5 lbs. It's light bodied but that is more based on temperatures than grainbill.
I would suggest lowering the choc and patent. If you want both flavors, keep them both, but that much is gonna be a little too much IMO.
This post was edited on 5/6/14 at 11:55 am
Posted on 5/6/14 at 11:59 am to SouthOfSouth
quote:
Dextrose
What is this used for?
Posted on 5/6/14 at 12:01 pm to LSURoss
ups abv without changing the flavor. Helps me keep my black ale light while getting up the the ABV I want. Don't use it very often but if you are trying to reach a higher ABV without adding more grains, it can be helpful.
Posted on 5/6/14 at 12:03 pm to SouthOfSouth
Sweet, thanks. The reason I had the 2 darker malts was to bump the ABV up, but I'll add this to the grain bill. :cheers;
Posted on 5/6/14 at 12:04 pm to LSURoss
You really could add more base grain if you want also.
If you are gonna add sugar, add it to the boil like you would LME or DME
If you are gonna add sugar, add it to the boil like you would LME or DME
This post was edited on 5/6/14 at 12:05 pm
Posted on 5/6/14 at 1:14 pm to LSURoss
quote:
Should I leave one at 2lb and delete the other or change both to 1lb?
Below is the the only Russian Imperial I've brewed. It's Jamils Czar's Revenge from 'Brewing Classic Styles', turned out great.
Grain
Marris Otter - 19 lbs
Roasted Barley - 1.5 lbs
Special B - 1 lb
CaraMunich II - .5 lb
Chocolate Malt - .5 lb
Pale Chocolate Malt - .5 lb
Hops
Magnum 65IBU @ 60 mins
EKG 2 ounces @ 10 mins
EKG 2 ounces @ 1 min
Mash @ 154 for 75 mins
Yeast: Wyeast 1028 London Ale
This post was edited on 5/6/14 at 1:15 pm
Posted on 5/6/14 at 1:34 pm to LSUGrad00
My first saison came out pretty damn tasty. Guess I should let some others taste it to get their opinions.
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 72.7 %
1 lbs 8.0 oz Corn, Flaked (1.3 SRM) Grain 2 10.9 %
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 3 7.3 %
8.0 oz Munich Malt - 20L (20.0 SRM) Grain 4 3.6 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 5 3.6 %
4.0 oz Acid Malt (3.0 SRM) Grain 6 1.8 %
0.50 oz Magnum [12.00 %] - Boil 60.0 min Hop 7 17.9 IBUs
0.50 oz Centennial [10.00 %] - Boil 20.0 min Hop 8 9.0 IBUs
0.50 oz Centennial [10.00 %] - Boil 5.0 min Hop 9 3.0 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 10 -
1.00 oz Amarillo [9.20 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs
OG 1.063
FG 1.006
7.5% ABV
5.1 SRM
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 72.7 %
1 lbs 8.0 oz Corn, Flaked (1.3 SRM) Grain 2 10.9 %
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 3 7.3 %
8.0 oz Munich Malt - 20L (20.0 SRM) Grain 4 3.6 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 5 3.6 %
4.0 oz Acid Malt (3.0 SRM) Grain 6 1.8 %
0.50 oz Magnum [12.00 %] - Boil 60.0 min Hop 7 17.9 IBUs
0.50 oz Centennial [10.00 %] - Boil 20.0 min Hop 8 9.0 IBUs
0.50 oz Centennial [10.00 %] - Boil 5.0 min Hop 9 3.0 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 10 -
1.00 oz Amarillo [9.20 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs
OG 1.063
FG 1.006
7.5% ABV
5.1 SRM
Posted on 5/6/14 at 1:36 pm to LSURoss
quote:
Mash 60min @ 152
I'd mash a little warmer, I want my imperial stout to be thick enough to chew
quote:
Plan on adding .5oz - 1oz cold pressed Costa Rican coffee to primary.
I would look to add this at bottling/kegging, and I would check to see what B used in his coffee porter, because that was just the right amount of coffee:
quote:
Cold steeped 4 oz of dark roast coffee grounds in 1 quart of water for 24 hours. Added to keg
This post was edited on 5/6/14 at 1:41 pm
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