46
Commercial Beer Reviews / Re: Smuttynose Robust Porter
« on: March 07, 2012, 10:32:49 AM »
Any recipes for this great beer?
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47
Zymurgy / Re: The Hop Squasher
« on: January 24, 2012, 10:27:23 AM »
Interesting concept - subscribing!
48
All Grain Brewing / Re: Measuring mash pH
« on: January 23, 2012, 07:13:23 AM »
What are you using to measure PH? Digital meter or paper strips?
49
General Homebrew Discussion / Re: Will Yeast Cake/Trub in Keg Taste Astringent?
« on: January 22, 2012, 09:44:53 AM »
I have not checked my water.
For the next batch, I will use RO water from a Walmart filling station. It may not be the best, but it will be different than my municapal water.
Without a PH meter, how can I test PH? Does the munical water supplier provide this?
I am in Las Vegas, Nevada; here's my water report: http://www.lvvwd.com/assets/pdf/wq_report_lvvwd.pdf
For the next batch, I will use RO water from a Walmart filling station. It may not be the best, but it will be different than my municapal water.
Without a PH meter, how can I test PH? Does the munical water supplier provide this?
I am in Las Vegas, Nevada; here's my water report: http://www.lvvwd.com/assets/pdf/wq_report_lvvwd.pdf
50
General Homebrew Discussion / Will Yeast Cake/Trub in Keg Taste Astringent?
« on: January 22, 2012, 08:33:02 AM »
I have been trying to nail down an underlying taste in my brews. It can be slighty tannic/astringent and is more pronounced when burping.
I:
* Carbon filter municiapl water and treat with campden
* Never go above 168F when sparging
* Mash in a voile bag (no grain/husk solids transferred from tun to kettle)
* Hop in a 200 micron bag (no hop solids transferred from kettle to fermenter)
* Suck the kettle dry and take most of the break material with it
* Leave StarSan in my plate chiller for 30-45 minutes before use (no rinse - just dump StarSan and use)
* Beer remains in the carboy for 3 to 4 weeks (temperature controlled @ 60 to 65 degrees F)
* If not careful, transfer some yeast/trub from the fermenter to the keg.
My beers are clear but always have that underlying tannic taste.
I am wondering if the sediment transfer into the keg is the root of the problem. Tasing the yeasty trub from the carboy, it does taste somewhat tannic.
Suggestions?
I:
* Carbon filter municiapl water and treat with campden
* Never go above 168F when sparging
* Mash in a voile bag (no grain/husk solids transferred from tun to kettle)
* Hop in a 200 micron bag (no hop solids transferred from kettle to fermenter)
* Suck the kettle dry and take most of the break material with it
* Leave StarSan in my plate chiller for 30-45 minutes before use (no rinse - just dump StarSan and use)
* Beer remains in the carboy for 3 to 4 weeks (temperature controlled @ 60 to 65 degrees F)
* If not careful, transfer some yeast/trub from the fermenter to the keg.
My beers are clear but always have that underlying tannic taste.
I am wondering if the sediment transfer into the keg is the root of the problem. Tasing the yeasty trub from the carboy, it does taste somewhat tannic.
Suggestions?
51
All Grain Brewing / Re: Need Help with Hop Weights and Schedule for 60 IBU
« on: May 29, 2011, 11:34:05 AM »
Denny, I am not sure 
I am going for a Double Dead Guy clone; Rogue lists the IBU at 60.
IBU measures the bitterness right? Then the early additions @ 60 minute would contribute the most while late editions (5-0 minute) would contribute the least.
I am going for a Double Dead Guy clone; Rogue lists the IBU at 60.
IBU measures the bitterness right? Then the early additions @ 60 minute would contribute the most while late editions (5-0 minute) would contribute the least.
52
All Grain Brewing / Re: Need Help with Hop Weights and Schedule for 60 IBU
« on: May 29, 2011, 09:15:15 AM »
Pearle AA is 8.0 and Sterling 6.1 (Brewmasters Warehouse).
The recipe posted below - does this look right? While it does get to 60 IBU, would you go with more Pearl at 60 and less at flameout?
The recipe posted below - does this look right? While it does get to 60 IBU, would you go with more Pearl at 60 and less at flameout?
53
All Grain Brewing / Need Help with Hop Weights and Schedule for 60 IBU
« on: May 28, 2011, 08:18:57 PM »
I am working on a recipe that is measured at 60 IBU.
My setup is all-grain, 5.25 gallons (final product) 15.5 gallon keggle and 10 gallon mash tun.
The target recipe is:
OG – 1.084
TG – 1.020
IBU - 60
ABV - 8.7%
2 Row – 68% (about 11.15 lbs.)
Munich – 22.5% (about 3.70 lbs.)
C15 – 9.5% (about 1.55 lbs.)
Boiling Hops – Perle
Finishing Hops – Sterling
What I need help with is the hop weights and timing schedule to get to 60 IBU.
Who can help get me to 60?
My setup is all-grain, 5.25 gallons (final product) 15.5 gallon keggle and 10 gallon mash tun.
The target recipe is:
OG – 1.084
TG – 1.020
IBU - 60
ABV - 8.7%
2 Row – 68% (about 11.15 lbs.)
Munich – 22.5% (about 3.70 lbs.)
C15 – 9.5% (about 1.55 lbs.)
Boiling Hops – Perle
Finishing Hops – Sterling
What I need help with is the hop weights and timing schedule to get to 60 IBU.
Who can help get me to 60?
54
All Grain Brewing / Re: Critique my Rogue Double Dead Guy Clone Recipe
« on: May 17, 2011, 03:34:46 PM »I believe Rogue's 60 IBU's is measured after the brew. Tinseth and Rager are projected estimates.
[/quote]
So .. would you base your recipe using Rager or Tinseth? How does the hop schedule look (60 and 5 minute)?
55
All Grain Brewing / Re: Critique my Rogue Double Dead Guy Clone Recipe
« on: May 17, 2011, 02:27:38 PM »
It's tough (for me at least) coming up with a new clone recipe.
Most confusing is the unknown, whether Rogue's 60 is Rager, Tinseth, or something else. I just want to be in the same ball park.
Have you seen a recipe for Double Dead Guy?
Most confusing is the unknown, whether Rogue's 60 is Rager, Tinseth, or something else. I just want to be in the same ball park.
Have you seen a recipe for Double Dead Guy?
56
All Grain Brewing / Re: Critique my Rogue Double Dead Guy Clone Recipe
« on: May 17, 2011, 01:59:50 PM »
Good question on the Rager calculation.
The Can You Brew it recipe for Dead Guy Ale used Rager to get the hop profile on-target.
For example, in Rager, this recipe with 3.60 oz of hops is 60 IBU, exactly what Rogue states as the IBU profile.
Conversely, the same 3.60 oz of hops in Tinseth is 42.5 or 18 IBU less. To get to the same IBU in Tinseth, the hops increase to 4.50 oz or nearly an additional ounce more. That 4.50 oz in Rager is 85 IBU. Very confusing ...
I need to come in at 60 IBU. How would you calculate it considering there's a difference based on which forumla you choose.
Am I missing something?
The IBU quotes on Rogue's website, would they be Rager or Tinseth?
The Can You Brew it recipe for Dead Guy Ale used Rager to get the hop profile on-target.
For example, in Rager, this recipe with 3.60 oz of hops is 60 IBU, exactly what Rogue states as the IBU profile.
Conversely, the same 3.60 oz of hops in Tinseth is 42.5 or 18 IBU less. To get to the same IBU in Tinseth, the hops increase to 4.50 oz or nearly an additional ounce more. That 4.50 oz in Rager is 85 IBU. Very confusing ...
I need to come in at 60 IBU. How would you calculate it considering there's a difference based on which forumla you choose.
Am I missing something?
The IBU quotes on Rogue's website, would they be Rager or Tinseth?
57
All Grain Brewing / Critique my Rogue Double Dead Guy Clone Recipe
« on: May 17, 2011, 07:13:49 AM »
I am working on a Rogue Double Dead Guy clone. Everything (to this novice) looks good but the color. Rogue lists the D.D.G.A at 25 Lovibond; this recipe however is 9.5 SRM.
2-row is typically 2 SRM and Crystal 15 is 15 SRM, and that leaves the Munich at 9 SRM.
Not sure where to get coloring right unless using Weyermann Caramunich II or III to bring the SRM up.
With that being said, would the shift from 3.3 .lbs Munich to 3.3 .lbs CaraMunich impact the flavor signifigantly or impart other desirable / undesirable elements?
Regarding hops. Per Rogue, the IBU is 60; however, I don't know how this is measured, Rager or Tinseth.
The same recipe with 3.6 oz of hops calculated in Rager requires 4.5 oz calculated in Tinseth. That 4.5 oz in Tinseth changed back to Rager results in 85.5 IBU.
I am confused as to which calculation I should use. The bottom line is that I need 60 IBU.
Please critique the recipe and offer suggestions and amendments.
------------------------------------------------------------------------------------
Recipe: Double Dead Guy Test 4
Style: Mailbock/Helles Bock
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.43 gal
Estimated OG: 1.086 SG
Estimaged FG: 1.018
Estimated Color: 9.5 SRM
Estimated IBU: 59.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
11.55 lb Pale Malt (2 Row) US (2.0 SRM) Grain 70.00 %
3.30 lb Munich Malt (9.0 SRM) Grain 20.00 %
1.65 lb Caramel/Crystal Malt - 15L (15.0 SRM) Grain 10.00 %
1.85 oz Pearle [7.50 %] (60 min) Hops 53.0 IBU
1.75 oz Sterling [6.00 %] (5 min) Hops 6.7 IBU
1 Pkgs Pacman (Wyeast Labs #1764) [Starter 1000 mYeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 16.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 20.63 qt of water at 163.7 F 152.0 F
Notes:
------
** SCALE RAGER FOR ACCURATE IBU AROUND 60 **
------------------------------------------------------------------------------------
2-row is typically 2 SRM and Crystal 15 is 15 SRM, and that leaves the Munich at 9 SRM.
Not sure where to get coloring right unless using Weyermann Caramunich II or III to bring the SRM up.
With that being said, would the shift from 3.3 .lbs Munich to 3.3 .lbs CaraMunich impact the flavor signifigantly or impart other desirable / undesirable elements?
Regarding hops. Per Rogue, the IBU is 60; however, I don't know how this is measured, Rager or Tinseth.
The same recipe with 3.6 oz of hops calculated in Rager requires 4.5 oz calculated in Tinseth. That 4.5 oz in Tinseth changed back to Rager results in 85.5 IBU.
I am confused as to which calculation I should use. The bottom line is that I need 60 IBU.
Please critique the recipe and offer suggestions and amendments.
------------------------------------------------------------------------------------
Recipe: Double Dead Guy Test 4
Style: Mailbock/Helles Bock
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.43 gal
Estimated OG: 1.086 SG
Estimaged FG: 1.018
Estimated Color: 9.5 SRM
Estimated IBU: 59.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
11.55 lb Pale Malt (2 Row) US (2.0 SRM) Grain 70.00 %
3.30 lb Munich Malt (9.0 SRM) Grain 20.00 %
1.65 lb Caramel/Crystal Malt - 15L (15.0 SRM) Grain 10.00 %
1.85 oz Pearle [7.50 %] (60 min) Hops 53.0 IBU
1.75 oz Sterling [6.00 %] (5 min) Hops 6.7 IBU
1 Pkgs Pacman (Wyeast Labs #1764) [Starter 1000 mYeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 16.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 20.63 qt of water at 163.7 F 152.0 F
Notes:
------
** SCALE RAGER FOR ACCURATE IBU AROUND 60 **
------------------------------------------------------------------------------------