46
Ingredients / Re: Caravienne
« on: February 21, 2010, 06:10:53 PM »
Thanks Denny! What temp do you ferment at with that yeast? How long?
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47
Ingredients / Re: Caravienne
« on: February 21, 2010, 01:54:00 PM »
Where can I find Denny's Belgian IPA recipe? 
48
Kegging and Bottling / Re: coopers carbonations drops
« on: February 18, 2010, 07:09:15 PM »
I've had good results using them. If anything I've had slight problems with over-carbonation a couple of times. One drop is supposed to carbonate a 375ml bottle of beer. I think that is a slightly different volume than 12 oz., which might be the problem.
49
Yeast and Fermentation / Re: Fermentation Temp Control
« on: February 06, 2010, 05:23:21 PM »
Single biggest improvement to the quality of my beers (fermentation temp control).
50
Beer Recipes / Re: Dortmunder Export
« on: February 02, 2010, 09:04:04 PM »
Tasty's Dortmunder
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
01-E Light Lager, Dortmunder Export
Min OG: 1.048 Max OG: 1.056
Min IBU: 23 Max IBU: 30
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.62
Anticipated OG: 1.050 Plato: 12.36
Anticipated SRM: 4.3
Anticipated IBU: 23.5
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.042 SG 10.57 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
48.5 6.12 lbs. Pilsner Malt USA 1.037 0
15.8 2.00 lbs. Pale Ale Malt (Briess) USA 1.037 4
15.8 2.00 lbs. Munich Malt Belgium 1.038 8
11.9 1.50 lbs. Flaked Soft White Wheat USA 1.034 2
7.9 1.00 lbs. Cara-Pils Dextrine Malt USA 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Santium Pellet 6.00 18.5 60 min.
2.00 oz. Hallertauer Plug 4.00 5.1 2 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Wyeast Nutrient Mix Other 15 Min.(boil)
1.00 Unit(s)Whirlfloc Fining 10 Min.(boil)
Yeast
-----
White Labs WLP833 Bock
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 12.62
Water Qts: 17.00 - Before Additional Infusions
Water Gal: 4.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 143 Time: 10
Saccharification Rest Temp : 151 Time: 30
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 5.26 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Scaled down from a 12 gallon recipe. Pitches cold at 55*.
Ferments at 55*
for 5-6 days, then slowly (1*/day) raisese temp to 64*(after about 2 weeks
). Diacetyl rest at 70* for two days. Then rack to secondary and lager
for 1 week to 8 weeks.
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
01-E Light Lager, Dortmunder Export
Min OG: 1.048 Max OG: 1.056
Min IBU: 23 Max IBU: 30
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.62
Anticipated OG: 1.050 Plato: 12.36
Anticipated SRM: 4.3
Anticipated IBU: 23.5
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.042 SG 10.57 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
48.5 6.12 lbs. Pilsner Malt USA 1.037 0
15.8 2.00 lbs. Pale Ale Malt (Briess) USA 1.037 4
15.8 2.00 lbs. Munich Malt Belgium 1.038 8
11.9 1.50 lbs. Flaked Soft White Wheat USA 1.034 2
7.9 1.00 lbs. Cara-Pils Dextrine Malt USA 1.033 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Santium Pellet 6.00 18.5 60 min.
2.00 oz. Hallertauer Plug 4.00 5.1 2 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Wyeast Nutrient Mix Other 15 Min.(boil)
1.00 Unit(s)Whirlfloc Fining 10 Min.(boil)
Yeast
-----
White Labs WLP833 Bock
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 12.62
Water Qts: 17.00 - Before Additional Infusions
Water Gal: 4.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 143 Time: 10
Saccharification Rest Temp : 151 Time: 30
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 5.26 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Scaled down from a 12 gallon recipe. Pitches cold at 55*.
Ferments at 55*
for 5-6 days, then slowly (1*/day) raisese temp to 64*(after about 2 weeks
). Diacetyl rest at 70* for two days. Then rack to secondary and lager
for 1 week to 8 weeks.
51
Beer Recipes / Re: Dortmunder Export
« on: February 02, 2010, 05:50:02 PM »
I've made Tasty McDole's Dortmunder and it was freakin' awesome. We just kicked it this past weekend and my wife is already bugging me to do another batch. Will probably do a 10 gallon batch this time. Don't have the recipe at the moment, but will find it later if you want it.
52
All Grain Brewing / Re: Water Report
« on: January 31, 2010, 03:43:35 PM »
Yes Denny. I use the water supply outside my house (same one I use to water plants, wash the car, etc.) run through a carbon filter that came with my B3-1500 from MoreBeer. Now I assume that that water is the same as the water that comes out of our kitchen sink, but who knows (about the pipes, etc.)? I'm not sure about how particular they are about the sample that you send into them.
53
All Grain Brewing / Re: Water Report
« on: January 31, 2010, 01:12:47 PM »
Question... I ordered the kit suggested. Since I use my outside faucet and I use a carbon filter, should I run the test water to be submitted through the carbon filter outside like when I brew? Or can I just use my inside water?
54
Ingredients / Re: Shelf life of adjuncts
« on: January 18, 2010, 02:47:53 PM »
I used it. It smelled like semi-sweet corn. Nothing bad about it. I tasted a piece and it seemed fine, not bad tasting at all. It was vacuum packed and sealed.
55
Ingredients / Shelf life of adjuncts
« on: January 17, 2010, 03:32:56 PM »
Hey all. Does anyone know what the shelf life is on flaked adjuncts, particularly flaked corn? I am brewing a cream ale tomorrow and have some flaked corn that is probably around 2 years old. It is in an unopened package from LD Carlson.
56
Ingredients / Re: Newport Hops
« on: January 16, 2010, 01:25:24 PM »
I think it came out of Drew's book? I'll have to check to make sure though.
57
Ingredients / Re: Newport Hops
« on: January 16, 2010, 08:45:59 AM »
The Brutal Bitter call(s/ed) for them. I just brewed the clone recipe and used them for bittering. Then LOTS of crystal everywhere else.
58
Wood/Casks / Re: Anybody purchased from this guy?
« on: January 07, 2010, 07:49:02 PM »
I received mine today in the mail finally. It is smaller than I thought it would be... Looks good though. One difference with mine I see from the others I've seen around is that mine seems to be lacquered/varnished on the outside. The one in the post above looks to me to be bare wood? Should there be a finish applied like there is on mine? Does it matter either way?
59
Commercial Beer Reviews / Re: What's your favorite funky beer?
« on: December 23, 2009, 04:14:19 PM »
I like Ommegang's Bier de Mars.
60
Yeast and Fermentation / Re: S04 Dry Yeast
« on: December 23, 2009, 04:10:55 PM »
+++1 on the blowoff tube! Unless you like black colored walls and ceiling. Speaking from experience...