- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 5/24/20 at 2:25 pm to GeauxPack81
Received an email from my lhbs owner who is having a really tough time lately in his personal life which has been compounded by the economic impacts of the covid crisis. Additionally he has had a hard time stocking specialty yeast strains. None of the typical neipa strains are in stock, but I want to brew this week because my wife and child are going to be out of town. As a result I am going to try to use a lot of what I have on hand to make an APA. I am using BJCP and other recipes on beersmith for comparison. I am going for balanced and drinkable but with plenty of hop caracter. I don't mind some bitterness, but not looking for a sierra nevada or dogfish head amount. Also would like to accentuate the sabro. Let me know if this recipe looks okay.
8lbs 2 row
2lbs 20L caramel malt
0.5 lb acid malt for mash ph correction
1oz summit for 30 mins of boil
1oz sabro at flameout
heavy sabro biotrans addition
s04
It ticks all the boxes on beersmith for style, but let me know if anything looks out of place. Also considering throwing in another hop at flameout or bio like some citra or chinook. thanks
8lbs 2 row
2lbs 20L caramel malt
0.5 lb acid malt for mash ph correction
1oz summit for 30 mins of boil
1oz sabro at flameout
heavy sabro biotrans addition
s04
It ticks all the boxes on beersmith for style, but let me know if anything looks out of place. Also considering throwing in another hop at flameout or bio like some citra or chinook. thanks
Posted on 5/24/20 at 2:48 pm to puffulufogous
Looks like way too much crystal, imo. If it were me, I'd cut it half and add another pound of base.
I know my water only takes 1/4 lb of acid malt to get in the range, but your water is different.
I know my water only takes 1/4 lb of acid malt to get in the range, but your water is different.
Posted on 5/24/20 at 3:53 pm to BottomlandBrew
Add some carapils for head retention?
Posted on 5/24/20 at 4:47 pm to puffulufogous
You can. I've personally never seen any benefit from carapils as far as head retention is concerned, but if you have it, go for it. Can't hurt.
Posted on 5/24/20 at 5:23 pm to BottomlandBrew
Thoughts on additional hops for flameout and dry hop?
Posted on 5/24/20 at 5:42 pm to puffulufogous
I'll say citra has never hurt anything. I've never used sabro though,so I don't know how those two go together.
Posted on 5/24/20 at 10:06 pm to BottomlandBrew
alright I think I am figuring it out. So I am trying to make a APA that showcases the sabro and some citra. I want aroma and hop character to come through with moderate bitterness, but still be balanced by some malt character. So far I am at
8lbs 2row
2lbs white wheat
1lb 20L caramel
8oz acid malt
1oz summit for 60 min boil (43 ibu)
1oz citra and 1oz sabro at flameout for 20 min
biotrans additions of more citra and sabro
I'm thinking the white wheat will lend the maltiness while accentuating the fruit and citrus of sabro and citra. The crystal is for color and maybe some head retention. The acid malt is to fix my mash ph because my local water has a lot of residual alkalinity.
What are yalls thoughts? trying to figure out what specialty malts to use is making my head spin. I know its because pale ales are so varied depending on what you're trying to achieve, but damn there's a lot of conflicting opinion about what to use.
Also what sulfate to chloride ratio should I be going for? 1 or less?
8lbs 2row
2lbs white wheat
1lb 20L caramel
8oz acid malt
1oz summit for 60 min boil (43 ibu)
1oz citra and 1oz sabro at flameout for 20 min
biotrans additions of more citra and sabro
I'm thinking the white wheat will lend the maltiness while accentuating the fruit and citrus of sabro and citra. The crystal is for color and maybe some head retention. The acid malt is to fix my mash ph because my local water has a lot of residual alkalinity.
What are yalls thoughts? trying to figure out what specialty malts to use is making my head spin. I know its because pale ales are so varied depending on what you're trying to achieve, but damn there's a lot of conflicting opinion about what to use.
Also what sulfate to chloride ratio should I be going for? 1 or less?
This post was edited on 5/24/20 at 10:29 pm
Posted on 5/25/20 at 8:18 am to puffulufogous
For my APA I have been using the Yellow Pale water profile on Bru'n Water.
I think that grain bill will be good. Haven't used white wheat in a hoppy beer yet, but I've seen it used. I've been doing Vienna to accomplish a similar thing in my beers... I think Citra is the right choice to go with Sabro. I mentioned it earlier, but I think the Sabro needs to be paired with a more cistrusy hop.
I think that grain bill will be good. Haven't used white wheat in a hoppy beer yet, but I've seen it used. I've been doing Vienna to accomplish a similar thing in my beers... I think Citra is the right choice to go with Sabro. I mentioned it earlier, but I think the Sabro needs to be paired with a more cistrusy hop.
Posted on 5/27/20 at 3:41 pm to BottomlandBrew
I need some dry yeast ideas for IPAs/NEIPAs
I have some US-05 and S-04 but looking for something different to try.
I have some US-05 and S-04 but looking for something different to try.
Posted on 5/27/20 at 8:19 pm to LoneStarTiger
Been reading a lot about those recently for my apa that I am trying to brew. Either will work for the ipa, but the us05 will attenuate a little bit more and have fewer esters so probably better for a west coast ipa. Both are pretty flocculant so I don't think either are great for neipa, but you could give it a shot. Are liquid yeasts not an option? There may be other dry yeasts better suited for your purposes, but I will let someone else answer that.
Posted on 5/28/20 at 7:25 pm to puffulufogous
Y'all school me on post-boil whirlpool biotrans hops. Been a long time since I've done it and literature is bound to have changed. Is it still 170-180 whirlpool? Lower? Time of 15ish minutes?
Doing a hoppy belgian pale tomorrow with citra and centennial and want the hop goodness.
Doing a hoppy belgian pale tomorrow with citra and centennial and want the hop goodness.
Posted on 5/28/20 at 8:28 pm to BottomlandBrew
I typically do 180 for about 20-25 minutes.
Posted on 5/28/20 at 8:45 pm to BottomlandBrew
Last time I held 180 for twenty minutes with one hop and pulled it and did it again with a second hop. It’s a NEIPA and still in the fermenter so I’m not sure if it’s worth a shite. I’ll do some research and report back.
Posted on 5/28/20 at 11:00 pm to BugAC
Me and a buddy just did a 15 gallon batch and split it 3 ways for different dry hop. Citra, manderina baveria, and ekuanot. Tasted citra and manderina and man, there is a reason citra is king.
Posted on 5/28/20 at 11:56 pm to BugAC
This Corona-cation has been very beneficial to my brewing schedule.
I brew 10 gallon batches with RO water that I adjust for style & ferment, single stage in 6.5 gallon carboys. This provides me the opportunity to treat one brew like two different beers. I also prefer to cold crash & I use finings wherever & whenever possible.
So far I've brewed 4 beers since lockdown, an American Wheat, Robust Porter, NEIPA, and currently have a DIPA in the fermentation chamber.
The American Wheat recipe has 60% pale malt, 35% white wheat malt, & a pound of rice hulls. The hop schedule was very light & consisted of only a single 15 minute addition of 1oz citra. I added 1 oz of Valencia orange peel & 1oz toasted Indian coriander seeds that were milled in an unused coffee grinder. Both carboys were pitched with 1pk of Wyeast 1010. Half of the AW was dry hopped with 2oz citra after terminal gravity was reached & flavored with 1/2oz orange extract @ bottling. The other half was not dry hopped but flavored with extracts as follows: 4oz blueberry, 1oz apricot & 1/2 oz of orange at bottling.
The DH & orange AW was light & refreshing with a nice orange hint & just the right amount of hoppy finish.
The 3 fruit extract was well received by the homebrew club & friends/ family who drank it. Apricot extract is very potent & a little goes a long way. If I brew this again ok will cut back on it a bit.
Anybody out there in homebrewland have tips on this style?
Success stories, warnings, advice on brewing this style with extracts or real fruit?
I brew 10 gallon batches with RO water that I adjust for style & ferment, single stage in 6.5 gallon carboys. This provides me the opportunity to treat one brew like two different beers. I also prefer to cold crash & I use finings wherever & whenever possible.
So far I've brewed 4 beers since lockdown, an American Wheat, Robust Porter, NEIPA, and currently have a DIPA in the fermentation chamber.
The American Wheat recipe has 60% pale malt, 35% white wheat malt, & a pound of rice hulls. The hop schedule was very light & consisted of only a single 15 minute addition of 1oz citra. I added 1 oz of Valencia orange peel & 1oz toasted Indian coriander seeds that were milled in an unused coffee grinder. Both carboys were pitched with 1pk of Wyeast 1010. Half of the AW was dry hopped with 2oz citra after terminal gravity was reached & flavored with 1/2oz orange extract @ bottling. The other half was not dry hopped but flavored with extracts as follows: 4oz blueberry, 1oz apricot & 1/2 oz of orange at bottling.
The DH & orange AW was light & refreshing with a nice orange hint & just the right amount of hoppy finish.
The 3 fruit extract was well received by the homebrew club & friends/ family who drank it. Apricot extract is very potent & a little goes a long way. If I brew this again ok will cut back on it a bit.
Anybody out there in homebrewland have tips on this style?
Success stories, warnings, advice on brewing this style with extracts or real fruit?
Posted on 5/29/20 at 12:06 am to BigDropper
I didn't do an American wheat, but my blood orange version if bugs hefe was not too far off stylistically or flavor wise. I used blood orange peel in the boil and the flesh is the primary fermenter after a few days. 4lbs of blood orange that I zested, peeled, segmented, cubed and froze was good for a 5 gal batch. Btw shoving frozen orange chunks through a carboy neck and into a mesh bag kinda sucks. My fingers were frozen by the end of it. I can pull up my recipe and notes when I get home to compare grain bills and hopping schedules if you want.
ETA I mean to say I used just the zest in the boil. The peel as a whole was not used in either the boil or the fermenter
ETA I mean to say I used just the zest in the boil. The peel as a whole was not used in either the boil or the fermenter
This post was edited on 5/29/20 at 6:14 am
Posted on 5/29/20 at 9:52 am to puffulufogous
Planning a Cream Ale for this weekend. Mainly as a test run to see if I harvested my yeast correctly, since I will be putting it in some bigger beers in a few weeks/months. Started my starter last night, and its already taken off, so I think I did a good job.
7Lbs 2-Row
2Lbs Flaked Corn
0.75oz Centennial @ 60 min ~ 17 IBUs
1 oz Cascade at flameout
Wyeast 1056 harvested 2.5 weeks ago
Very simple recipe, all together going to cost me about $21 for a 5 gal batch. Can't beat that for nice easy-drinking summer beer. Trying to go grain-to-glass in 13 days. Thinking, brew Saturday, ferment at 68 for 7 days, ferment at 72 for 3 days, force-carb for 3 days, serve.
Any thoughts? Recommendations from the crew?
7Lbs 2-Row
2Lbs Flaked Corn
0.75oz Centennial @ 60 min ~ 17 IBUs
1 oz Cascade at flameout
Wyeast 1056 harvested 2.5 weeks ago
Very simple recipe, all together going to cost me about $21 for a 5 gal batch. Can't beat that for nice easy-drinking summer beer. Trying to go grain-to-glass in 13 days. Thinking, brew Saturday, ferment at 68 for 7 days, ferment at 72 for 3 days, force-carb for 3 days, serve.
Any thoughts? Recommendations from the crew?
This post was edited on 5/29/20 at 9:53 am
Posted on 5/29/20 at 11:41 am to puffulufogous
quote:
puffulufogous
Sounds like you went all in on that brew. I bet the results were well worth the effort!
I have a couple of questions about your process.
Did you steep the zest in a neutral spirit to help extract flavor & sanitize the zest? Is that even necessary?
Did you pull the fruit after a set number of days or did you taste test the beer until you were happy with the flavor?
Did the yeast react to any of the naturally occurring sugars in the fruit flesh & kick off another fermentation?
Posted on 5/29/20 at 12:56 pm to BigDropper
Just my 2 cents on fruiting beers, as i do a lot of it with my sours.
For clean beers where i've used zest (saisons, wheats) i have not steeped the zest. Don't think it's really required.
I never pull the fruit. Leaves too much room for oxygenation. When i'm happy with the fruit flavor, i rack the beer into a keg or bottle.
You will get refermentation of fruit. The amount of refermentation depends on the fruit, as differing fruits have differing sugar content. Something that is important, if you are using a lot of fruit in a beer, make sure you have plenty of head room in your carboy. I've fruited a sour to the neck with mango and coconut, and the refermentation blasted the bung and airlock off the carboy and left me with about 1-2 gallons of fruit/beer in the bottom of my fermenting freezer. Same results happened with my strawberry vanilla kettle sour. Added puree'd strawberries and didn't leave enough head room. Big mess i had to clean up. Beer tasted great though.
quote:
Did you steep the zest in a neutral spirit to help extract flavor & sanitize the zest? Is that even necessary?
For clean beers where i've used zest (saisons, wheats) i have not steeped the zest. Don't think it's really required.
quote:
Did you pull the fruit after a set number of days or did you taste test the beer until you were happy with the flavor?
I never pull the fruit. Leaves too much room for oxygenation. When i'm happy with the fruit flavor, i rack the beer into a keg or bottle.
quote:
Did the yeast react to any of the naturally occurring sugars in the fruit flesh & kick off another fermentation?
You will get refermentation of fruit. The amount of refermentation depends on the fruit, as differing fruits have differing sugar content. Something that is important, if you are using a lot of fruit in a beer, make sure you have plenty of head room in your carboy. I've fruited a sour to the neck with mango and coconut, and the refermentation blasted the bung and airlock off the carboy and left me with about 1-2 gallons of fruit/beer in the bottom of my fermenting freezer. Same results happened with my strawberry vanilla kettle sour. Added puree'd strawberries and didn't leave enough head room. Big mess i had to clean up. Beer tasted great though.
Page 215 of 277
Popular
Back to top
Follow TigerDroppings for LSU Football News