Messages

121

Beer Recipes / Re: Belgian IPA Critique Please

« on: January 31, 2013, 10:00:17 AM »

Thought I would provide a little update to this recipe:

The brew day went very well albeit quite cold and as a result the boil off ran a little higher than expected so I wound up with a little less than calculated in the primary, but hey, it's still beer!

Fermentation started at 68F and was slowly ramped up to 72F and it has completed. The yeast attenuated all the way to 1.008 leaving me with a 9.8% Belgian IPA. Today's gravity sample tasted great but I was missing the aroma impact so I decided to toss 2 oz of citra in the primary this morning and will leave it sit for 7 days, crash for a couple after that and then bottle it up.

Looking very forward to the final product!

122

All Grain Brewing / Re: Mash Schedule help please

« on: January 14, 2013, 02:50:45 PM »

Thanks for the replies, I'll probably just skip it since it really doesn't appear to be necessary.

123

Yeast and Fermentation / Re: Lagering question for Steam beer

« on: January 14, 2013, 08:41:39 AM »

Like Dave says, you could go either way, drink it fresh or lager it. Personally, I think a Steam beer really shines after 3-4 weeks of lagering, but that's just my opinion.

I agree as Steams are a regular brew here. Personally I ferment mine at 58 and leave in primary for 3 weeks total. The third week I allow to self rise to 62 and then package. They turn out crystal clear and really tasty!

124

Yeast and Fermentation / Re: Stuck fermentation?

« on: January 14, 2013, 08:38:02 AM »

Good catch! Thank you.

A refractometer.

The first time I've used it :-)

Seems I am good to rack then?

Is there a calculator that I may refer to so that I may compensate for the alcohol in the liquid and still get a reasonably accurate reading?

Cheers! (literally, now ;-)

IME and depending on the quality of the refractometer, even with proper conversion there is still a possibility of an off reading, best to use a hydrometer when checking for FG IMO.

125

All Grain Brewing / Re: Mash Schedule help please

« on: January 14, 2013, 08:35:22 AM »

No need for a protein rest with today's modified malts.....

Dave

That's kind of what I thought but I have seen a lot of recipes using large amounts of Pilsner employ one, hence the question. Anyone with other thoughts please chime in...............

126

All Grain Brewing / Mash Schedule help please

« on: January 14, 2013, 08:10:35 AM »

Planning to brew up this Belgian IPA this coming Saturday and had a question regarding Mash schedule as this is the most Pilsner malt I've used in a recipe. The recipe is below and I am not sure if I should do a single infusion at 152 or a step infusion like 122 for 30 minutes and then raise to 152 for 30 minutes and then mash out. I batch sparge as well. Appreciate the input!

Recipe Specifications
--------------------------
Boil Size: 9.25 gal
Post Boil Volume: 7.00 gal
Batch Size (fermenter): 6.25 gal   
Bottling Volume: 5.75 gal
Estimated OG: 1.074 SG
Estimated Color: 8.0 SRM
Estimated IBU: 67.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6.25 gal              Chicago, IL                              Water         1        -             
11 lbs 8.0 oz         Pilsner (2 Row) Bel (2.0 SRM)            Grain         2        63.4 %       
3 lbs                 Pale Malt (2 Row) Bel (3.0 SRM)          Grain         3        16.5 %       
1 lbs 8.0 oz          Caravienne Malt (22.0 SRM)               Grain         4        8.3 %         
1 lbs 8.0 oz          Wheat, Torrified (1.7 SRM)               Grain         5        8.3 %         
10.1 oz               Aromatic Malt (26.0 SRM)                 Grain         6        3.5 %         
0.75 oz               Columbus (Tomahawk) [14.00 %] - Boil 60. Hop           7        25.6 IBUs     
1.00 oz               Amarillo Gold [8.50 %] - Boil 30.0 min   Hop           8        15.9 IBUs     
1.00 oz               Centennial [10.00 %] - Boil 15.0 min     Hop           9        12.1 IBUs     
0.31 tsp              Irish Moss (Boil 10.0 mins)              Fining        10       -             
1.00 oz               Amarillo Gold [8.50 %] - Boil 10.0 min   Hop           11       7.5 IBUs     
1.00 oz               Centennial [10.00 %] - Boil 5.0 min      Hop           12       4.9 IBUs     
1.50 oz               Orange Peel, Sweet (Boil 5.0 mins)       Spice         13       -             
1.00 oz               Amarillo Gold [8.50 %] - Boil 2.0 min    Hop           14       1.8 IBUs     
1.0 pkg               Belgian Ardennes (Wyeast Labs #3522) [12 Yeast         15       -             
1.25 tsp              Yeast Nutrient (Primary 3.0 days)        Other         16       -             

127

The Pub / Re: PC help - dern wifi won't work

« on: January 03, 2013, 10:36:20 AM »

Shouldn't be the router since I am surfing now on my iPad on the same router. That said, I have restarted the router several times today.

How old is the router? I used to have a similar problem and everyone in the house had to keep re-booting the router. I spoke with a tech guy and because of the age he seemed to feel it was basically crapping out so I got a new unit and haven't had any problems since then. Like everything else these days they just become disposable

128

General Homebrew Discussion / Re: Growth of Homebrewing/Microbreweries

« on: December 31, 2012, 10:12:15 AM »

I know in the Chicago area we have seen a major increase in the number of craft brewers opening shop and distributing their wares with a lot more set to open this coming year!

The biggest issue we are currently seeing is the demand for more shelf space and the distributors are having a problem trying to find a place for all the new beers on the market! Those that don't bottle are competing as well with the available taps in the bars.

129

Beer Recipes / Re: Belgian IPA Critique Please

« on: December 20, 2012, 07:42:42 AM »

@Skyler, Thanks for the input and your idea is a great one, however this time around I am really shooting for the Belgian

@Dmtaylor, I really appreciate the additional recommendations on the grain bill adjustments as well as the hops schedule from you and Denny. Exactly the type of input I was hoping to get. I'm going to do a little tweaking and plan on brewing this after the New Year with a cousin that wants to learn All Grain.

Cheers to All! I 'll let you all know how it turns out.

130

Beer Recipes / Re: Belgian IPA Critique Please

« on: December 15, 2012, 01:33:25 PM »

I'd say need more hops.  IMO, 58 IBU isn't enough for an IPA of that OG.

Thanks for the input Denny, Do you think if I get up around 70 IBUs would be good and should I just bump up the bittering additions and I've got enough aroma or should I bump up everything across the board?

BTW, I've got your Bourbon Vanilla Porter conditioning in bottles right now. The pre-bottle sample tasted amazing! It's only been a week so I'm hoping to try a bottle around the New Year

131

Beer Recipes / Belgian IPA Critique Please

« on: December 15, 2012, 08:38:29 AM »

So I put together a recipe modeled after Clown Shoes Tramp Stamp IPA after sampling a few and get a reply from the brewer that was kind enough to provide me the list of ingredients and the hops used in the recipe.

The only thing I added to the grain was the torrified wheat to try and bump up the richness of the head, not sure if it's really necessary though?

Looking for some input on the percentages/amounts used in the grain bill and thoughts asa well on what I came up with for the hop additions and amounts. Appreciate the feedback!

Recipe: Belgian IPA
Brewer: Commune Brewing Company
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 9.25 gal
Post Boil Volume: 7.00 gal
Batch Size (fermenter): 6.25 gal   
Bottling Volume: 5.75 gal
Estimated OG: 1.073 SG
Estimated Color: 7.4 SRM
Estimated IBU: 58.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6.25 gal              Chicago, IL                              Water         1        -             
13 lbs                Pilsner (2 Row) Bel (2.0 SRM)            Grain         2        71.9 %       
3 lbs                 Pale Malt (2 Row) Bel (3.0 SRM)          Grain         3        16.6 %       
1 lbs                 Caravienne Malt (22.0 SRM)               Grain         4        5.5 %         
10.1 oz               Aromatic Malt (26.0 SRM)                 Grain         5        3.5 %         
7.0 oz                Wheat, Torrified (1.7 SRM)               Grain         6        2.4 %         
1.00 oz               Columbus (Tomahawk) [14.00 %] - First Wo Hop           7        37.6 IBUs     
0.50 oz               Amarillo Gold [8.50 %] - Boil 30.0 min   Hop           8        8.0 IBUs     
0.50 oz               Centennial [10.00 %] - Boil 15.0 min     Hop           9        6.1 IBUs     
0.31 tsp              Irish Moss (Boil 10.0 mins)              Fining        10       -             
0.50 oz               Amarillo Gold [8.50 %] - Boil 10.0 min   Hop           11       3.8 IBUs     
0.50 oz               Centennial [10.00 %] - Boil 5.0 min      Hop           12       2.4 IBUs     
1.50 oz               Orange Peel, Sweet (Boil 5.0 mins)       Spice         13       -             
0.50 oz               Amarillo Gold [8.50 %] - Boil 2.0 min    Hop           14       0.9 IBUs     
1.0 pkg               Belgian Ardennes (Wyeast Labs #3522) [12 Yeast         15       -             
1.25 tsp              Yeast Nutrient (Primary 3.0 days)        Other         16       -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 18 lbs 1.1 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 5.65 gal of water at 163.7 F        152.0 F       60 min       

Sparge: Batch sparge with 2 steps (1.15gal, 4.63gal) of 168.0 F water
Notes:

132

General Homebrew Discussion / Re: FWH with BIAB

« on: November 13, 2012, 06:43:35 AM »

Gotcha.  When I had done it in the past, I had added them to the runoff vessel.  Will just throw them in when I pull the bag.

Re: the Cali common, the FWH REPLACES the 60 minute addition?  So a total of two ounces NBs in it, FWH and 20 minute?

Correct!

133

General Homebrew Discussion / Re: A few questions for Homebrewers Association Forum Members!

« on: November 12, 2012, 03:50:51 PM »

Hi everyone!

My name is Madeleine Apol and I am new to the American Homebrewers Association. I am a college student writing a community study of the forum for a composition class and I have a few questions for anyone who is willing to respond

1. What do you gain from being a part of this online community?
As stated knowledge and the ability to interact with like minded people pursuing common interests.

2. How did you determine the etiquette (what to post where) of posting?
AS you peruse the forums you get a general feel for how things work. If you ever have a question, going through the general posting guidelines is a good idea and if you are really off base someone will help you out

3. Do some people use the forum in ways that you do not? What do you think of this usage?
Every now and then someone or something comes along that is either not appropriate or put in the wrong place. In cases like this the Moderators will come along and either relocate the post or ban the user in a worst case scenario

4. How do you feel this community fosters inclusion?
The overall brewing community from professional brewers to brand new brewers is one of the most open and friendly community I have ever been a part of. There are many talented people out there willing to help answer even the most repeated questions and really take the time to ensure one's success. It is a lot of fun to just be able to sit down and either get help or provide help or even just peruse and learn

Good luck to you and the ongoing adventure

If you are uncomfortable posting directly on the thread, my email is madeleine_apol@hotmail.com. Any responses will be greatly appreciated!
Thanks much,
Madeleine

134

General Homebrew Discussion / Re: FWH with BIAB

« on: November 12, 2012, 03:41:13 PM »

any ideas on how best to do this?

Was thinking of just tossing a FWH addition between the bag liner and the kettle, then leave them in while I am warming up to and during the boil?

SUB-question:  anyone ever FWH a Cali common?

confused. FWH goes in AFTER the mash. if you BIAB it shouldn't make a difference. You add the hops after you pull the bag. with BIAB you don't boil with the bag in place or even raise the temp unless you are doing a step mash.

so mash as normal, then when you pull the grains and start heating the wort to a boil, add the FWH.

This,

To answer your second question, yes, I FWH my California common. I use 1oz Northern Brewer as a FWH and then another 1oz at 20 minutes-it's a huge favorite and gets brewed several times a year!

135

General Homebrew Discussion / Re: Tips for the beginner

« on: October 11, 2012, 06:10:35 AM »

We're using a wet yeast this time for the stout and we'll see how we go.

When using liquid yeast strains it is highly recommended that you make a starter to ensure you are pitching the proper cell count.

Visit: www.yeastcalc.com Here you can plug in the batch size, date of yeast pack, gravity of beer and it will calculate the appropriate sized starter required.

Making a starter is easy and you can use anything like a mason jar or milk jug to do it. All you need is some Extra Light DME, yeast nutrient and yeast. A starter is like a small unhopped beer with a gravity of 1.040.

Using a 10:1 ratio you can create any size starter. For example a 1L starter you would boil 1L of water, add 100 grams DME and boil 10 minutes, cool to below 70, pitch yeast in put contents into sanitized vessel. Erlenmeyer flasks are great because you can do everything in one vessel. Once pitched, just shake every time you walk by it and it will ferment in about 24 hours. Then you can cold crash and decant the excess beer, swirl up the slurry on brew day and pitch when ready.