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re: Homebrewing Thread: Volume II
Posted on 2/19/18 at 2:46 pm to CarRamrod
Posted on 2/19/18 at 2:46 pm to CarRamrod
I'm getting reacquainted with my brewery today. Anybody else brewing?
A brew buddy of mine and I do a barleywine together every year...well most years. We missed last year. So we're planning to do a Golden Promise English Barleywine in a few weeks. Knowing that we'd need a lot of yeast, I took the opportunity to brew up a clone recipe of DBA using the same yeast (1968) that we're going to use on the barleywine.
Pretty smooth sailing so far once I figured out which valves needed to be open and which ones should be closed.
Recipe for 12 gallons is:
19 lbs. Maris Otter
1.2 lbs. British crystal 55L
0.9 lbs. CaraMunich 75L
0.9 lbs. Biscuit malt
4 oz. EKG (4.5%) 60 min.
1.6 oz. Styrian Goldings (3.8%) 15 min.
1.2 oz. EKG 15 (4.5%) min.
1.2 oz. Willamette (4.7%) 1 min.
1.2 oz. EKG (4.5%) 1 min.
Yeast WY1968
60 min. boil
OG: 1.055
SRM: 10.7
IBU: 41
ETA: I ended up calling some audibles. For one, I had less MO in stock than I thought and so I used some Great Western pale malt to make up the difference. Also when I got to the final hop addition, I used all EKG just to use up the last bit I had. The Willamette was a sub for Fuggle anyway, which I don't normally stock.
Also, I have to say that 1968 has to be the most flocculent yeast on the planet. It was floc'ing in my starter on a stir plate! By the time the starter had fermented out it looked like curdled milk in there.
A brew buddy of mine and I do a barleywine together every year...well most years. We missed last year. So we're planning to do a Golden Promise English Barleywine in a few weeks. Knowing that we'd need a lot of yeast, I took the opportunity to brew up a clone recipe of DBA using the same yeast (1968) that we're going to use on the barleywine.
Pretty smooth sailing so far once I figured out which valves needed to be open and which ones should be closed.
Recipe for 12 gallons is:
19 lbs. Maris Otter
1.2 lbs. British crystal 55L
0.9 lbs. CaraMunich 75L
0.9 lbs. Biscuit malt
4 oz. EKG (4.5%) 60 min.
1.6 oz. Styrian Goldings (3.8%) 15 min.
1.2 oz. EKG 15 (4.5%) min.
1.2 oz. Willamette (4.7%) 1 min.
1.2 oz. EKG (4.5%) 1 min.
Yeast WY1968
60 min. boil
OG: 1.055
SRM: 10.7
IBU: 41
ETA: I ended up calling some audibles. For one, I had less MO in stock than I thought and so I used some Great Western pale malt to make up the difference. Also when I got to the final hop addition, I used all EKG just to use up the last bit I had. The Willamette was a sub for Fuggle anyway, which I don't normally stock.
Also, I have to say that 1968 has to be the most flocculent yeast on the planet. It was floc'ing in my starter on a stir plate! By the time the starter had fermented out it looked like curdled milk in there.
This post was edited on 2/20/18 at 12:06 pm
1
Posted on 2/23/18 at 7:30 pm to MountainTiger
I’m currently drinking my first BIAB beer while brewing my second. I’m a convert. I believe in the BIAB ways now. I’m already saving up for a 20 gallon kettle to do 10 gallon BIAB batches. My current 10 gallon kettle maxes me out at 9 pounds of grain. That’s nice for session beers, but I’d like the option of brewing higher gravity beers.
The batch I’m drinking and the batch I’m brewing are the same Pilsner recipe to make sure I can duplicate the process and end up with the same results.
I don’t know if I’m ready to part with my old hlt, kettle, and mash tun, but I foresee them getting dusty.
The batch I’m drinking and the batch I’m brewing are the same Pilsner recipe to make sure I can duplicate the process and end up with the same results.
I don’t know if I’m ready to part with my old hlt, kettle, and mash tun, but I foresee them getting dusty.
Posted on 3/4/18 at 8:31 am to BottomlandBrew
This one is going to stress the system. Doing a barleywine with 38 lbs. of Golden Promise and 5-6 lbs. of specialty grains. I hope it all fits in the mash tun.
Posted on 3/5/18 at 9:33 am to MountainTiger
Update on the barleywine.
It actually fit and I got pretty decent efficiency. I hit 74% but based the recipe on 70% so my OG was a little high. I'll take it.
This morning it was chugging away in the fermenter at 66°F.
One thing I've noticed when I do really big beers is that when pumping from the mash tun through the HERMS coil, it wants to suck air somehow. Unless I throttle the pump way back it gets big air bubbles in the line coming out of the mash tun. I'm not sure how that's possible but it's a pain so I need to figure it out.
It actually fit and I got pretty decent efficiency. I hit 74% but based the recipe on 70% so my OG was a little high. I'll take it.
This morning it was chugging away in the fermenter at 66°F.
One thing I've noticed when I do really big beers is that when pumping from the mash tun through the HERMS coil, it wants to suck air somehow. Unless I throttle the pump way back it gets big air bubbles in the line coming out of the mash tun. I'm not sure how that's possible but it's a pain so I need to figure it out.
Posted on 3/5/18 at 11:14 am to BottomlandBrew
quote:
I’m currently drinking my first BIAB beer while brewing my second. I’m a convert. I believe in the BIAB ways now.
somewhere rds is smiling. or chasing one of his dozen kids
Posted on 3/5/18 at 12:32 pm to MountainTiger
I've got a saison that is more than ready for secondarying on some brett and bugs. Pulling gravity tonight.
Propped up some wicked weed batch and a my first mixed ferm sour to use as a split batch.
Propped up some wicked weed batch and a my first mixed ferm sour to use as a split batch.
Posted on 3/5/18 at 3:41 pm to BugAC
quote:
I've got a saison that is more than ready for secondarying on some brett and bugs. Pulling gravity tonight.
I was talking about saisons with the guy I brewed the BW with yesterday. I like to have one available every summer. So I need to decide what to do for this year. Definitely thinking along the lines of a brett saison.
Posted on 3/5/18 at 3:46 pm to MountainTiger
knocked out 3 of my 7 kegs at my party this weekend. idk how much is left in the others but i need to get something else fermenting. probably another blonde or kolsch for the easy drinkers
Posted on 3/6/18 at 9:07 am to MountainTiger
quote:
I was talking about saisons with the guy I brewed the BW with yesterday. I like to have one available every summer. So I need to decide what to do for this year. Definitely thinking along the lines of a brett saison.
I primaried with 3711 so i'm sure this one will be very dry, especially with adding brett to it.
My future brews i'm planning.
- Mango/Coconut quick sour
- 100% Brett NEIPA with galaxy, citra, and Azacca. Basically i'm copying my last NEIPA and using Bootleg's funk weapon #2 as the yeast.
- NEIPA
- Another mixed ferm split batch. May try to use roselaire blend for the first time.
Also, Bootleg Biology's presale is going on right now for their cultures.
Posted on 3/6/18 at 9:08 am to CarRamrod
quote:
CarRamrod
I hear you are starting a new venture. I'm kinda jealous.
Posted on 3/8/18 at 2:48 pm to CarRamrod
Finally got around to brewing a couple weeks ago. Kegged last weekend, but still a little green. Should hit its stride in a week or so. DDH IPA with Citra, Nelson Sauvin and Galaxy.
Posted on 3/8/18 at 5:47 pm to BMoney
quote:
Finally got around to brewing a couple weeks ago. Kegged last weekend, but still a little green. Should hit its stride in a week or so. DDH IPA with Citra, Nelson Sauvin and Galaxy.
Brewed a hoppy has hell Pale ale with 1318 and it as pretty much dropped clear at this point. What are all the new money Haze bombs brewed with these days?
Posted on 3/9/18 at 10:03 am to s14suspense
quote:
Brewed a hoppy has hell Pale ale with 1318 and it as pretty much dropped clear at this point. What are all the new money Haze bombs brewed with these days?
Hmmm...this one was brewed with 1318.
Posted on 3/9/18 at 10:10 am to s14suspense
1318 is pretty much the standard. However, i used Bootleg Biology Chardonnay on my last one and really like how it came out.
LINK
LINK
quote:
Source: Isolated from Chardonnay grapes harvested from Kamiak Vineyards/Gordon Estate Winery in Pasco, WA using Bootleg Biology’s Capture Method #2.
Chardonnay is a clean fermenter but produces mild phenolics and a touch of citrusy & banana aroma at normal ale temperatures.
For Beer: Excellent for a unique take on New England Style IPAs using Local Yeast. This yeast greatly accentuates fruit-forward hops, creating a very complimentary ester profile. The lower flocculation characteristic visually matches this style and further enhances hop flavor. Beers with this culture will drop clear with enough time or use of finings.
quote:
Brewing Info*:
Type: Saccharomyces cerevisiae boulardii. Local Yeast.
Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
Estimated Attenuation: 70%-80%
Estimated Final pH: 4.4-4.6
Flavor/Aroma Profile: Clean, Spicy, Lemon, Banana, Fruit Forward
Flocculation: Low-Medium
Recommended Fermentation Temperature: 66-72ºF
Posted on 3/9/18 at 11:07 am to BugAC
this thread always delivers
Posted on 3/9/18 at 11:22 am to BugAC
quote:We started the Idea of a new venture.
I hear you are starting a new venture. I'm kinda jealous.
Posted on 3/9/18 at 11:37 am to BMoney
quote:
Hmmm...this one was brewed with 1318.
Anything in particular to keep it hazy? I probably used Hoppy bitter water profile not soft malty water. That key?
Posted on 3/9/18 at 11:45 am to s14suspense
quote:
Anything in particular to keep it hazy?
Flaked oats and flaked wheat at 15 to 20% of the grain bill.
Posted on 3/9/18 at 11:52 am to BMoney
quote:
Hmmm...this one was brewed with 1318.
Don't know why I'm asking, LA Homebrew is out of stock...
Posted on 3/9/18 at 11:52 am to Zappas Stache
it is amazing how the water changes it so much. My buddy and i brewed the same thing at the same time. Same bill, differnt hops, but same everything else. except i forgot to add my salts to my sparge water.
Well his came out like a Juice bomb and mine came out like a DHH Envie or Opus.
It is great but crazy the difference.
Well his came out like a Juice bomb and mine came out like a DHH Envie or Opus.
It is great but crazy the difference.
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