re: Homebrewing Thread: Volume II

I didn't get the brewing in this weekend, so I am taking the afternoon off to get it accomplished today. Brewing a Westy Single of sorts. 70% Pilsner, 25% Pale Malt, 5% sugar. Bittered with N. Brewer and Magnum, Flavored with Hallertau Mitterlfrueh and Stryian Golding. Wyeast Abbey Ale at 65-75. Should be a simple brew session. Saying that will probably jinx the crap out of me.

Does coconut flavor fade really quickly? This coconut Hefeweizen is AMAZING after 1.5 days of 400g toasted coconut in the keg. The banana from the yeast is in the nose and the flavor is strongly coconut and it's exactly what I was going for. But I'm wondering if I should leave the coconut in the keg as it cold crashes and carbs or wait a while to cold crash. Basically I'm not sure how stable this coconut flavor is...

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Does coconut flavor fade really quickly?

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I made a coconut porter and it lasted a while. It wasn't as strong but you could still taste it

So i posted before about really liking German Huell Melon. It's not quite as fruit forward as i originally posted, it appears. I think i may have just had 1 too many when i posted. It's good, and it should be used to compliment a beer, but not as the dominant hop.

That being said, i think i will pause my hop experimentation for a while. I just come away disappointed, and don't get nearly the aroma or flavor as the website descriptors relay. I get some, but the amounts are very minute.

So with that, i am crafting a DIPA with all of the reliable "new-ish" varietals. Galaxy, Amarillo, Citra, Simcoe, and possibly Mosaic.

I've used combinations before of Mosaic, Amarillo, and Citra and it came out great. I've used galaxy as a pale ale by itself and it came out great. And I've used Simcoe, Citra, and Mosaic in conjunction and again, great. So i figured i will craft a recipe with all of the hops in a DIPA and see what happens. Here's the initial recipe. Looking for some feedback.

MALT
13 lbs 11.5 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 88.0 %
15.0 oz Pale Malt, Golden Promise (Thomas Fawcet Grain 2 6.0 %
7.5 oz Honey Malt (Gambrinus) (25.0 SRM) Grain 3 3.0 %
7.5 oz Oats, Flaked (Briess) (1.4 SRM) Grain 4 3.0 %

HOPS

0.75 oz HopShot [36.50 %] - Boil 75.0 min Hop 5 75.5 IBUs
0.50 oz Citra [12.00 %] - Boil 5.0 min Hop 6 3.2 IBUs
0.50 oz Galaxy [14.00 %] - Boil 5.0 min Hop 7 3.7 IBUs
0.20 oz HopShot [36.50 %] - Boil 1.0 min Hop 8 0.8 IBUs

STEEP/WHIRLPOOL

1.00 oz Amarillo [0.00 %] - Steep/Whirlpool 30. Hop 9 0.0 IBUs
1.00 oz Citra [0.00 %] - Steep/Whirlpool 30.0 m Hop 10 0.0 IBUs
1.00 oz Galaxy [0.00 %] - Steep/Whirlpool 30.0 Hop 11 0.0 IBUs
1.00 oz Mosaic (HBC 369) [0.00 %] - Steep/Whirlp Hop 12 0.0 IBUs
1.00 oz Simcoe [0.00 %] - Steep/Whirlpool 30.0 Hop 13 0.0 IBUs

DRY HOP

1.50 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs
1.50 oz Galaxy [14.00 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 17 0.0 IBUs
1.00 oz Amarillo [9.20 %] - Dry Hop 5.0 Days Hop 18 0.0 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Hop 19 0.0 IBUs

YEAST

Still playing around with it. Thinking either giga vermont IPA, Giga Norcal #5 (same as WLP051 Cal Ale 5) or use an english yeast which i've never done before for an IPA.

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I'd scrap the 1 minute HopShot addition. It does nothing for flavor/aroma.

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Description said it can be used for bitterness and aroma. I figure if i'm using 8 mL at first wort, the remaining 2 at flameout wouldn't hurt it. It's more of a "use up all the ingredients" thing, i try to do when i brew.

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Kegged my grisette last night. Seems like it'll be a nice refreshing and easy to drink table beer. Will give it a taste tonight once it's chilled and carbonated.

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Save me a bottle. Would be interested in trying that. I'm brewing up my Saison Sunday after church. Made some modifications to last years recipe. Using Nelson Sauvin instead of Amarillo, and tried to use all Franco-Belge malts, but had to make a substitute for the belgian wheat due to availability. Also, may up the blood orange peel amount at the end of the boil to 2 oz. instead of 1.

Hey Bug for your single hop beer tests consider trying variations of Tropic King:

LINK

It uses much less hops per batch (I scale up the flame out to 1 oz and the dry hops to 2 oz for 4oz total) and it finishes so dry that the hops really pop with 3711. I got clear berry notes when I made it with mosaic and white wine flavor with Nelson that I had never gotten from IPAs I had brewed.

You can easily scale down the grain bill to produce a 6.5%ish beer instead of an imperial saison too.

What was the recipe on your grisette? That color in the FBD thread is killer and I want it.

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I'm starting to wonder if i'm using too many hops in the late addition. I have .5 @ 10 min, 1.25 oz in the whirlpool and 2.25 in the dry hop.

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What was the recipe on your grisette? That color in the FBD thread is killer and I want it.

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That is an awesome colored beer.

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What was the recipe on your grisette? That color in the FBD thread is killer and I want it.

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Well, I bumped up the brightness and contrast in the pic since it was kind of dark out. But it still looks really nice.

Recipe was:

5lb Pilsner
3lb White Wheat
1lb Vienna
4oz Acidulatd malt

1oz Saaz 60 min
1oz Jarrylo 5 min
1oz Jarrylo dry hopped for 9 days (cause I was lazy and didn't keg it last weekend)

Wyeast 3711

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1oz Jarrylo 5 min
1oz Jarrylo dry hopped

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How is this hop? I've heard that it works well with saisons. Is it very pronounced or somewhat muted. How would you describe the flavor?